Monday, February 27, 2017

Paya Soup


8lbs   Beef/Goat/Lamb Trotters
5T     Ginger Garlic Paste
1       Large Onion
2C    Yogurt
1/2T  Apple Cider Vinegar
3T     Ghee 

A: Spice Powders

3T    Salt
2T    Red Chilli Powder
1T    Turmeric
2T     Coriander Powder
1/4T  Nutmeg Powder

1/4T  Mace/Javitri Powder
1T     Dried Ginger Powder/Saunth

B: Grind the following spices to a fine powder.
1/2T  Cloves
1T     Black Pepper
1.5T  Cumin
5        Black Cardamom
8        Green Cardamom
1/2T  Carrom Seeds/Ajwain
1/2T  Nigella Seeds/Kalonji

C: Use the following in Baghar as Whole spices.

2-3   Cinnamon stick 1 inch long
4      Bay Leaves
1T   Black Cumin Seeds


Ginger Julienne
Jalapeno Juliennes
Chopped Cilantro
Quartered Lemons


1. Blanch the trotters for 15 min in boiling water and then discard the water.
2. Rinse the trotters
3. In a large pressure cooker pot, heat the ghee
4. Add Ginger Garlic  paste
5. Add Yogurt
6. Add the spice powders(A) and Fresh ground spices(B), cook for 2-3 min
7. Add the whole spices (C: Bay leaves, Black Cumin, Cinnamon)
8. Add one whole onion and all the trotters and mix thoroughly
9. Add 8 glasses of water