پاۓ recipes?


#1

I'm looking for پاۓ recipes. Chef Zakir or anybody's else.


#2

The most popular dish serves in breakfast or brunch with naan o parathas.

Total servings: 6

Calories:

Pre-Prep time:

Preperation time: 1-2 hrs

Occasion: Any

Cuisine: Pakistani

Effort: Average

Best for: All

How to serve: Hot

3 Roasted baray paye (cow's leg)

2 kilograms bone with marrow

4 kilograms bong (shank)

For Stock

2 inch piece ginger peeled and ground

1 inch cinnamon stick

12 cloves

1 tablespoon black pepper

6 black cardamoms

4 liter water

3 medium onion skinned & thinly sliced

3 garlic bulbs, skinned and ground

For Gravy

2 tablespoon garam masala

12 teaspoon turmeric powder (haldi)

2 cups oil

4 onions, finely chopped

3 tablespoons ground garlic

2 tablespoons ginger paste

2 tablespoons chilli powder

If roasted pias are not available. Roast them over open gas flame. There is a bunch of hair between the hooves. With a sharp knife make a long cut between the hoof and carefully remove hair.

Wash pai thoroughly under running tap and scratch any burnt part with a sharp knife. Wash the bones under cold running tap.

Place pai, bones and all the ingredients for stock in a large heavy based sauce pan. Bring to boil, reduce the heat, cover and allow to boil gently for about 3-4 hours until meat is almost tender.

(The process can be speeded up in a pressure cooker. Use half the quantity of water.

Follow the manufacturer's instructions for timing. note: It will take at least 1/2 hours in a pressure cooker.)

Meanwhile prepare the gravy. Heat oil in a large heavy based pan and add sliced onions. String frequently fry for 5-8 minutes or until onions are transparent and soft but not brown.

Add garlic and ginger paste and continue frying for another few minutes. Add a little stock to prevent the mixture from sticking to the bottom.

Add the turmeric, chili powder, coriander powder, garam masala and salt. Stir fry for another few minutes.

Add a little more stock if mixture sticks to the bottom of the pan.

Remove pais from stock and add to gravy.

Add 12 cup stock and stirring frequently fry for 10-12 minutes. Add little more stock to prevent the mixture from sticking.

Turn off heat, carefully remove pai from gravy, and put them back in the stock. Place it over medium flame and bring to boil, reduce the heat to low. Cover and cook until the pai are very tender and soft and about 8-10 cups of soup is left.

Reheat gravy, add meat to it and stirring frequently fry for 12-15 or until meat is well browned.

Add little water if while frying meat stick to the bottom of the pan. Add 4 cups of water to meat, cover and cook over low heat (stirring occasionally) until meat is tender and oil begins to separate from the gravy. Turn off heat.

When the payas are very tender and soft, add beef mixture to it. Carefully stir once and cook for another 5 minutes. Don't over stir otherwise meat pieces will break. Serve hot with Nan or tandoori roti.


#3

@punk

if you are copy pasting and you are not original author then its common practice and courtesy to give link of original source.

don't worry i'll do this for you this time.

http://www.pakirecipes.com/recipes/recipes.php?rid=733


#4

[quote=", post:, topic:"]

I’m looking for پاۓ recipes. Chef Zakir or anybody’s else.
[/quote]

Kindly visit

http://zaiqa.com/search/paye/?searchin=text

Regards


#5

Do a 'farmaish' on a zillion channels doing cooking shows in Pakistan.


#6

Yes It was just copy paste. Yes I believe I should have given the reference but actually I have written few reciepes with me in word and copied from there. I have a mini kind of cook book which I use as a reference to make food in coming days


#7

شکریہ using google Urdu Input http://www.google.com/ime/transliteration/ شکریہ using Curlp keyboard.


#8

speaking of recipes, if any of you make pizza at home then i want to know what brand/kind of mozzarella cheese you use, i tried to make with ADAM'S mozzarella cheese but taste of cheese was not as authentic as one would get in pizza hut etc, one reason maybe ADAM'S cheese doesn't have more salt.


#9

Phajy seri paye...lolzzz


#10

[quote=", post:, topic:"]

Phajy seri paye…lolzzz
[/quote]

Never tried those.

@kamran1x1 I also use either Adam’s cheese or other local brands.


#11

Speaking of recipes, im a master of making chatta .. they call it peanut brittle in the west.


#12

--


#13

you need to consult zubedda appa for her precious totkay and recipes


#14

[quote=", post:, topic:"]

you need to consult zubedda appa for her precious totkay and recipes
[/quote]

What the deal with zubedda appa these days, everybody is talkig about her. Even Azzazi mentioned her.


#15

Yes, I even get around 1-2 texts about her too


#16

[quote=", post:, topic:"]

What the deal with zubedda appa these days, everybody is talkig about her. Even Azzazi mentioned her.

[/quote]

U knw like we used to get a zilllion sms on 5 rs less on pepsi thing… now it’s about zubaida apa… u knw they just need sum1or sumfin to talk abt. Beside i find the sms funny… atleast some of them.


#17

[quote=", post:, topic:"]

U knw like we used to get a zilllion sms on 5 rs less on pepsi thing… now it’s about zubaida apa… u knw they just need sum1or sumfin to talk abt. Beside i find the sms funny… atleast some of them.

[/quote]

I heard that 1000 feet above sea, without fuel, contact her joke.