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Paya |
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| 6-8 Paya (washed in hot water) | 1 teaspoon Coriander powder |
| 1 pod Garlic (grounded) | 8-10 Black peppers |
| 2 cups Yogurt (whipped) | 6-8 Cloves |
| 1 cup Oil | 1 tablespoon Cumin powder |
| 1 medium Onion (chopped) | 1 stick Cinnamon |
| 1 teaspoon Salt | 4 black Cardamoms |
| 1 teaspoon Red chilli powder |
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Shopping |
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Direction:
Heat
the oil and add onions to it. When the onions turn golden brown, add
Paya and stir it for two to three minutes. Add all the rest of the
ingredients except yogurt and add a glass of water to it. Turn the heat
low and let the paya cook till tender (1-2 hours). When all the water
has dried up, add yogurt and stir for 4-5 minutes. When the liquid
starts to become sticky, add 3-4 glasses of water and boil it. When the
water starts boiling, turn the heat low and let it simmer for 30-40
minutes. Serve with freshly made crispy Nan. For
maximum enjoyment, eat the
PAYA with freshly sliced ginger, lemon, dhaniya patta and a dab of chaat
masala sprinkled on each serving. |
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