Paya is a sweet and savory dish made with hot beef or lamb trotter shanks and it takes time and patience to prepare but it comes with a sweet and savory dish Here it is done right:

 Ingredients:

 For the Paya:
– 4-6 pieces of beef or mutton trotters and shanks (cleaned and washed thoroughly)
– 1 large onion, thinly sliced
– 2 tomatoes, chopped
– 4-6 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 green chilies, slit lengthwise
– 1 cinnamon stick
– 2-3 green cardamom pods
– 2-3 black cardamom pods
– 4-6 cloves
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1 teaspoon black peppercorns
– 1 teaspoon turmeric powder
– 1 tablespoon red chili powder (adjust to taste)
– Salt to taste
– Water

 For Garnish (optional):
– Fresh ginger, julienned
– Fresh cilantro leaves, chopped
– Fresh lemon wedges

 Instructions:

1. Preparing the Trotters:

1. Scrape off or wash the beef or mutton trotters and shanks with water in order to wash off unwanted element.
2. If you wish, it is also advisable to blanch the trotters and shanks in boiling water to remove any more deposit. Then, aspirates off and rinse them with cold water.

2. Cooking the Paya:

1. With_relation to the model kuzhambu] In a big vessel like cooker or else a large pan, heat little oil or ghee and do the items in meddle flame.
2. Carefully incorporate the sliced onions and fry them until caramelized or golden brown in appearance.
3. Sauté your garlic, ginger, and green chilies if using and simmer for another minute or so until fragrant.
4. Fold in the chopped tomatoes and continue simmering until a sauce forms and oil is seen on the surface.
5. Finally, put into the pot the cleaned trotters and shanks for meat Recipe 6–whole spices (cinnamon stick, green cardamom pods, black cardamom pods, cloves, cumin seeds, coriander seeds, and black peppercorns).
6. To ensure that the trotters and shanks are coated with the onion-tomato mixture and spices, stir well.
7. The trotters and shanks must be submerged by water if necessary pour enough water to submerge it (Approximately 6-8 cups).
8. For this add turmeric powder, red chili powder and salt according to your taste and requirement.
9. If using a pressure cooker, then put the lid on the cooker, start cooking on a medium high heat setting and cook until the first whistle, then turn the heat down to low heat and cook for a further 45 minutes to 1 hour, or until the trotters and shanks are tender and falling away from the bone. If using a regular pot, cover with a lid and let it cook on low heat for the span of 3-4 hours knowing that this meat should be tender when well prepared, stirring at times and adding more water if needed to avoid sticking.
10. After those Longanisa trotters and shanks have become tender, taste the dish and add more salt as required and spices as well.

3. Paya serving:

1. Transfer the baked pie to a serving bowl or individual serving plates.
2. Garnish with julienned ginger and chopped cilantro leaves.
3. Serve warm using naan or soft bread, with fresh lemon wedges on the side and squeeze onto the pie before serving.

Enjoy your delicious homemade pie, a comforting and healthy meal perfect for special occasions or gatherings with family and friends!

Calories in Paya

Pay dates back centuries, originating in the Indian subcontinent and becoming an integral part of the diet in places like Pakistan, India and Bangladesh Paya, also known as Paya Soup or Paya Curry, beef or mutton trotter is roasted in sweet broth with aromatic spices, shank And that it is a traditional dish here is a glimpse into the history and value of this delicacy:

 History:

1. Origin: Pie originates from the Mughal cuisine of the Indian subcontinent, where it was a nutritious and satisfying meal for both royalty and commoners spread over time in different regions and became a staple in households, especially on special occasions, festivals and gatherings breed.

2. Culinary Influence: This slow cooking method was developed to use less quality cuts of meat to tenderize the meat and extract its rich flavors through the tough, gelatinous parts of the animal such as trotters and cooking shanks slowly in pie making to get the high nutritional value.

3. Cultural Significance: Paya holds cultural significance in South Asian cuisine, often served as a hearty breakfast or brunch dish, particularly during the winter months when its warming and nourishing qualities are appreciated. It is also commonly enjoyed as a celebratory meal during weddings, festivals, and religious holidays.

 Benefits:

1. Nutrient-rich: Paya is rich in nutrients, including protein, collagen, gelatin, vitamins and minerals, which are produced in the cartilage, bones and connective tissue of trotters and shanks These nutrients contribute to bone joint health , skin health and overall well-being.

2. Digestive Health: The gelatin and collagen present in Paya are known for their gut-healing properties, supporting digestive health and soothing the digestive tract. It is often recommended as a remedy for ailments such as indigestion, inflammation, and gastric issues.

3. Anti-inflammatory properties: The spices and herbs used in the pie such as ginger, garlic, turmeric and black pepper have immune boosting and anti-inflammatory properties that help boost the immune system a it is strongly resistant and protects against disease

4. Hydration: Paya broth is hydrating and nourishing, so it’s a great way to rehydrate after a physical exertion or when you’re sick. Helps restore electrolyte balance and provide relief from constipation.

5. Satisfaction and energy: Paya is a delicious and rich food that maintains energy and satisfaction, making it ideal for a healthy meal that keeps you feeling satisfied and energized throughout the day.

Overall, paaya is not only a delicious and comforting snack but also a nutritious and useful addition to a balanced diet, offering a variety of esteemed health benefits that it has been invaluable in South Asian culinary traditions for centuries gives

Also read: Korma