Paye Recipe : Ingredients: Boiled beef trotters 1 Onions 2 Broth 2 glasses Ginger, garlic paste 1 tbsp Red chili powder 2 tsp Allspice powder 1 tsp Coriander powder 2 tsp Black pepper 1 tsp Cumin 2 tsp Turmeric 1 tsp Cardamom 4 Salt 1 tsp Oil 1 cup Nutmeg ½ tsp Mace ½ tsp To Garnish: Green chilies as needed Ginger as needed Coriander as needed Mint as needed Lemon as needed Method: Wash the trotters well and boil them by adding 10 glasses of water to a pan. When 2 glasses of water are left and the trotters have dissolved, switch off the stove. Now brown the onion in hot oil. In a separate bowl, mix ginger garlic paste, ground red chili, turmeric, ground coriander, and salt in water and add it to the onion, and fry it a little. When fragrant, add trotters to it and fry well. Now add the ice and let it cook on low flame for 20 minutes. After that, turn off the stove and add ground hot spices, nutmeg, cardamom, mace, and crushed cumin to it. The delicious trotters are ready. #payerecipe #paya #beeftrottersrecipe
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Paye Recipe :
Ingredients:
Boiled beef trotters 1
Onions 2
Broth 2 glasses
Ginger, garlic paste 1 tbsp
Red chili powder 2 tsp
Allspice powder 1 tsp
Coriander powder 2 tsp
Black pepper 1 tsp
Cumin 2 tsp
Turmeric 1 tsp
Cardamom 4
Salt 1 tsp
Oil 1 cup
Nutmeg ½ tsp
Mace ½ tsp
To Garnish:
Green chilies as needed
Ginger as needed
Coriander as needed
Mint as needed
Lemon as needed
Method:
Wash the trotters well and boil them by adding 10 glasses of water to a pan. When 2 glasses of water are left and the trotters have dissolved, switch off the stove. Now brown the onion in hot oil. In a separate bowl, mix ginger garlic paste, ground red chili, turmeric, ground coriander, and salt in water and add it to the onion, and fry it a little. When fragrant, add trotters to it and fry well. Now add the ice and let it cook on low flame for 20 minutes. After that, turn off the stove and add ground hot spices, nutmeg, cardamom, mace, and crushed cumin to it. The delicious trotters are ready.
#payerecipe #paya #beeftrottersrecipe
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