AALU QEEMA GHOTALA

Ghotala is a Hindi word that means SCAM in English. There are a lot of Scams all around us, involving Governments, Politicians as well as Business personnel. Chara Scam or Scandal had hit the headlines in India some time back. 

Ghotala is a famous and popular instant changeover dish of the sub-continent, one can make any Ghotala by mixing eggs in the already cooked dish. More popular among Ghotala dishes is Anda Ghotala which is made by mashing the eggs with onion, green chilies, Coriander leaves, Salt, Black pepper, etc.

This is a changeover or makeover you can make instantly when the sudden arrival of guests makes you think of cooking one more dish to serve them if there is only one dish to be served for the family. Similarly, if the food you have prepared is not welcomed by any member of your family so don't get panicked, just take out a few eggs from the refrigerator and change the already cooked food into something new.

My kids were making noise when they found out that there is no new dish for dinner except Aalu Qeema they have eaten at the Lunch. So I decided to change it into a Scam in the Kitchen by making its Ghotala.  Though Aalu Qeema Ghotala seems something never heard of before. Qeema Ghotala is more popular and famous but in my view, one can create a Scam anywhere and in any circumstances, instead of discarding the Potatoes (Aalu) from it, I decided to experiment with Aalu Qeema and viewers it turned out to be an addition in my list of experiments.

This dish is very simple and you can utilize any leftover food with the help of a few Eggs. 

Here is what is all about my instant Ghotala. Let us start cooking it with the name of ALLAH. 

EQUATION:

Cooking Time:                      10 Minutes at the most

Expenses:                             Rupees 50 only (About 30 US Cents)

WHAT WE NEED:

1.  A bowl of Leftover Aalu Qeema
2. 3-4 Eggs
3. Salt to taste
4. One teaspoon Black Pepper
5. 1 Tablespoon Oil
6. Lemon Juice according to taste
7. Chat Masalha for sprinkling (optional)
8. Charcoal for giving BBQ smoke

METHOD:

• Heat oil in a pan and put in leftover Aalu Qeema, saute for a few minutes till hot
• Add eggs in it and leave them for 2 minutes to be half cooked
• Add spices and start mixing all on high flame
• Put a piece of Coal on fire and burn it till full bright, put it in a small metal bowl or a cupcake mold made of foil and this mold may be placed over the prepared Ghotala, sprinkle oil over the coal, it will start emitting smoke.
• Put the lid over the cooking pan immediately to capture the smoke inside. It will engulf all the BBQ aroma over the Ghotala.
• Take it out in a serving bowl sprinkle lemon juice and Chat Masalha 
• Our Scam is ready to hit the taste buds of the family or friends.

How quick is our Scam, hope this instant makeover or changeover dish will cater to your needs and the children will get something new. No hassle at all, just don't throw away the leftover food, change it into a new one, and enjoy. 

Try it and you'll be looking forward to having some new experiments in the Kitchen. This is a simple playing with what you already have cooked and what you can do within the available items in the refrigerator or pantry to change the look and the taste of the dish you've already eaten many times. You'll never be disappointed and the World of Culinary Art will surely benefit from your experiments in the Kitchen. And Remember one thing, there will be no fear of failing in this time. The Culinary World is waiting for your effort. Forget what is FEAR OF FAILURE.

Thanks,

thine eternally,

NOVICE

 

Homemade Nihari Masala Powder

Introduction:

Nihari is a spicy-hot slow-cooked curry made with the meat of Cow, Buffalo, or Camel. It needs big chunks of meat to give the real taste, though these days Chicken Nihari is also making its appearance on Restaurant Menus as well as in home cooking because of its time consumption which is quite less than what we see for beef meat, it is also easy to deal with. This dish originated during the Mughal era and some attribute it to the famous Nawab Wajid Ali Shah of Awadh.

It is made of the thigh portion of the leg with the round bone included called BONG.  Constant use of the leg by the animal makes the muscle tough, dry, and sinewy. The bone is rich in marrow and a source of ample gelatin.

In the olden days, only mutton was used. Nowadays Buffalow meat is used in Pakistan (Karachi and Lahore). Goat and Buffalo are used in Delhi. In Hyderabad Dakhan, the tongue is also added.
It is believed by some that Nihari originated in Old Delhi (Jama Masjid and Daryaganj area) in the late eighteenth century during the last throws of the Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon prayers). Later on, it became popular among the labor class as a regular breakfast item. Nihari is also used as a home remedy for colds, runny nose, and fever. Nihari is eaten with Khameeri Roti or Naan.

The dish has a stew-like consistency. The gravy has a very amount of gelatin and marrow. It is spicy hot with generous amounts of red chili peppers.

The meat including bones is browned in Ghee. The typical curry Masala is made by frying ground onions and spices. Lots of ground hot red chili peppers are added. The meat, Masala, and water are combined, brought to a boil. The pot is covered tight. The pot is placed on a very low heat and sealed with the use of needed wheat flour on the edges and left to cook overnight. After about eight hours, the meat has become very tender, the marrow has fallen out of the bones and dissolved in the broth, lots of gelatin has been extracted from bones. The bones look hollow as empty white rings. The broth is thickened with flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of onions caramelized in Ghee is added.
The dish is garnished with: Chopped fresh coriander, sliced green chili, wedges of limes, matchstick cut Ginger. Nowadays leg shanks are taken out and set aside for use after the Nihari is properly cooked and then the marrow of these shanks are added as an added item. Like boiled Maghaz (Brain of Goat or Buffalow and Cow) Addition of Maghaz and Nali (marrow) turns the simple Nihari into something out of the Kings table. (Shahi Dastarkan)

Despite All these elaborate arrangements including Asli Ghee ya Makhan ka Tarka (Tendering with Butter or Ghee), which gives it a heavenly Asli Ghee aroma, no Nihari is complete without proper spices. Every dish requires different spices and sometimes there are a lot of different spices to be used in such rich dishes as Nihari, Qorma, Shab Daig, etc. Our womenfolk are generally great cooks and they used these spices like professionals but despite all efforts, chances are that you missout a little spice while cooking and when you remember it, the time of using or mixing the same spice has gone.

Looking at these difficulties and making the cooking more easy and relaxed, there have been many Cooks and Concerns who have devised the Spice mix powder available over the counter everywhere. This has made the cumbersome job of collecting, cleaning, toasting, and finally grinding them into powder form. Different outlets are offering different packaging of Nihari Masala Powder, you can use any of them or your favorite brand. 

What I am offering here for your consumption is not unique, but it is a Special recipe for my visitors to the Blog. Try it and be hassle free, enjoy Nihari with my Special Nihari Masala. Comments will be appreciated, more so when criticized. Ok, let us prepare our Special Nihari Masala Powder with the name of ALLAH.

 

Equation:

• Sorting and measuring the spices        10 minutes
• Grinding                                                2-3 minutes
• Yield                                                      Enough for 3-4 Kgs of meat
• Expenses                                              Rupees One Hundred only          

Ingredients:

1.  4 Tablespoons Coriander Seeds
2.  2 Tablespoons fennel Seeds
3.  1 Teaspoon Black Pepper Corns
4. 15 Green Cardamoms
5. 02 Black Cardamoms
6. 20 Cloves
7. 10-12 Bay Leaves
8.  03 one inch pieces Cinnamon Sticks
9. 3-4 Star Anise
10. 01 Table Spoon Cumin Seeds
11. I/2 Teaspoon Mace
12. 1/2 Teaspoon Nutmeg
13. 04 Long pepper (Pipli)
14. 1-1/2 Tablespoons Buttons Chilies or as per your taste.
15.  01 Tablespoon Carom seeds
16. 01 Tablespoon Black Cumin Seeds
17. 01 Tablespoon Nigella Seeds
18. 1/2 Tablespoon Turmeric Powder
19. 01 Tablespoons Red Chili Powder
20. 02 Tablespoons Coriander Powder

Method:

• Grind all whole spice seeds in a Coffee Grinder and then Mix Red Chili Poder, Turmeric Powder, and Coriander Powder in it.
• Store in a sterilized Mason jar.
• While cooking Nihari, use 3-4 tablespoons or 60-70 grams of this spice mix for 1 to 1-1/2 kg Meat.
• You must also add salt which is not included in this spice mix.

Try this homemade spice mix while making Nihari and you'll feel the difference of taste and aroma, as well as the satisfaction of using pure and fresh ingredients. Go for it, without any FEAR OF FAILURE.

thanks,

thine eternally,

NOVICE

CHICKEN POTATO DIAMONDS

CHICKEN POTATO DIAMONDS 

EQUATION:

Cutting time                  10 Minutes

Cooking Time:               25 Minutes

Expenses:                     Rupees 100 only (Less than a US Dollar) 

Yield:                             Enough for 3 persons

This easy cook recipe is full of tanginess and spice with a beautiful look. Can be taken with boiled rice, chapati, or naan. I would also suggest a change in spices according to your taste.

Traditionally, every home faces the daily predicament of deciding what to cook today. Moms everywhere face this. In Pakistan, we mostly cook the chicken as only a meat dish and seldom try vegetables mixed with it. We have Qorma, Karahi, Achari, Bhuna, etc as our traditional food, though we enjoy Chinese Chicken Chilies and Vegetables but don't try it with local cuisine because the male counterpart in our society will not approve of that and the woman in the kitchen will face humiliated when asked sarcastically "How the hell did you add vegetables with chicken?"

This is true and this is what our women folk face daily resulting in no experimental cooking, no more trying new ideas of cooking.

I tried this very very simple dish and I, believe me, everybody at home loved it. Why? Because it was something which they've never thought of. It was novel. It is also time friendly, just cut small cubes or diamond cuts of the potato and add in the curry of chicken, add a few more spices of your choice, and bang! here is our simple chicken Potato curry. 

Let us start our dish with the name of ALLAH.

REQUIRED INGREDIENTS:

1. 125 Grams Chicken (with or without bones)
2. 125 Grams Potatoes (Boiled and cut in Diamond Shaped Cubes)
3. 1 Medium Onion
4. 2 Medium Tomatoes (Cut into Diamond shape)
5. 3 Green Chillies (Thinly Cut)
6. 1 Tablespoon Chat Masalha
7. 1 Teaspoon Mustard Paste
8. 1 Teaspoon Black Pepper
9. Salt to Taste
10. 3 Tablespoons Oil
11. 1 Tablespoon Ginger Garlic paste
12. Coriander Leaves for Garnishing

HOW TO PREPARE:

• Half boil Potatoes and cut them into the diamond shape
• Cut the chicken into a Diamond shape if using boneless chicken
• Do the same with Tomatoes
• Thinly slice the green chilies
• Marinate Chicken in Chat Masalha, Mustard Paste and, Salt. Leave it in the fridge for one hour
• Heat oil and saute onions till soft
• Add Ginger Garlic paste, fry for 2-3 minutes
• Add Tomato Diamonds and cook till soft
• Now add Black Pepper and a pinch of Salt (Salt may be adjusted at the end)
• Add Chicken and cook till soft
• Add some water (according to taste)
• Now add Potatoes, cook for 2-3 minutes and lower the heat 
• Sprinkle sliced green chilies
• Put the Lid on and let it simmer for 2-3 minutes
• Take it into a Dish and sprinkle thinly cut Coriander leaves 
• Serve with Chapati, Naan, or boiled Rice.

Am sure this easy cook recipe will change the concept of elaborate cooking and easy last-minute preparation of this dish will be added to your table.  It can also be made with leftover chicken and any other Vegetable planned to be thrown in the waste, Just try something, don't ever throw your leftover food, turn it into something new and enjoy your culinary expertise, Hahahaha.  Make it in minutes without any FEAR OF FAILURE.


Thanks,

thine eternally,


NOVICE

CHOCO BROWNIE CUPCAKES

CHOCO BROWNIE CUPCAKES

INTRO:

Chocolate Brownie Cupcakes are more favorite among children but adults also like them. Filled with crushed Walnuts or Peanuts give them a great taste and flavor. 

The Brownie's birthplace is the USA. It is classified as a bar cookie rather than a cake because traditionally it is eaten with fingers like a cookie or biscuit and not with a fork.  The first published recipe of Brownie goes to Ms fanny Farmer who in 1905 tried her chocolate cookie recipe into a bar cookie baked in a rectangular baking pan.

The difference between a Brownie and a cookie or a cake is that Baking Powder Or Baking Soda is not used in Brownies, thus it is neither a fully puffed-up cake nor a flat cookie.

Although later on Brownies were made with baking powder and soda as well, with the inclusion of chocolate and nuts, etc and I think that can be classified as Brownie Cake. 

Now, I must start preparing these cupcakes as my kids are anxious to see me start my work so that they can have a go at these delicacies immediately after the same is a little cooled to be taken in the mouth. 

Let us start with the name of ALLAH.

EQUATION:

• Preparing of Batter & filling of cups           25 minutes
• Baking                                                       20 Minutes
• Cooling                                                      15 Minutes
• Yield                                                          18 Cupcakes
• Expenses                                                  150 Rupees (About  One Us Dollar)

INGREDIENTS:

1. 1/4 cup Maida (All-Purpose Flour)
2. 2 Large Eggs 
3. 1/2 cup melted Chocolate 
4. 1/2 Cup Oil
5. 1/2 Cup Crushed Walnuts
6. 3/4 Cups Packed Brown Sugar
7. 1 Teaspoon Baking Powder
8. 1/2 Teaspoon Salt
9. 1/2 Cup Strong Black Coffee

METHOD:

• Arrange Paper Cupcake Molds in the Cupcake Pans
• Preheat Oven to 180 C, 350 F, or Gas Mark 4 for 20-25 minutes
• Melt chocolate in a double boiler or in a Microwave
• In a bowl mix melted Chocolate and Oil 
• In a separate bowl beat Brown Sugar and Eggs until combined and foamy
• Pour this mixture into the Chocolate Mixture and whisk to combine
• Add Maida (Flour) and fold it 
• Add Coffee and Salt
• Coat crushed Walnuts in Flour and add in the mixture
• Pour into the molds and sprinkle some crushed walnuts on top (Optional) I did this in half of the Cupcakes for a change
• Bake for 20-25 minutes or till become puffed up 
• Take out and cool them on the Cooling Rack for 15 minutes
• Enjoy and feel the crunch of Walnuts in your mouth

Try this recipe without any FEAR OF FAILURE and make your kids and their friends enjoy them with a lot of thanks for you.


thanks,


NOVICE

Achari Arvi

 

Achari Arvi (Taro Root in Pickled Spices)

History n Origin of Arvi

Arvi is a tropical plant grown primarily for its edible corms. It is a root vegetable, commonly known as Taro or Kalo in the West. It has vast cultivation around the globe. Taro is believed to have been the earliest cultivated vegetable human beings started to use as food.

The English term taro was borrowed from the Maori language of New Zealand when Captain Cook first observed its plantations in 1769. 

Arvi (Taro) is thought to be native to Southern India and Southeast Asia, and most probably have originated in India, Nepal, and Bangladesh. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands; westward to Egypt and the eastern Mediterranean Basin; and then southward and westward from there into East Africa and West Africa, where it spread to the Caribbean and the Americas.

This vegetable was probably the first native to Malaysia and its lowlands, where it is called taloes.

It is one of the most ancient cultivated crops. It is found widely in tropical and subtropical regions of South Asia, East Asia, Southeast Asia, Papua New Guinea, and northern Australia 

People usually consume its edible corm and leaves. The corms are roasted, baked, or boiled. The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms.

In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be minimized and the tuber rendered palatable by cooking, or by steeping in cold water overnight.

Corms of the small, round variety are peeled and boiled, then sold either frozen, bagged in their own liquids, or canned.

Myth

One mythological version of Hawaiian ancestry cites the taro plant as an ancestor to Hawaiians. Legend joins the two siblings of high and divine rank: Papahānaumoku ("Papa from whom lands are born", or Earth mother) and Wākea (Sky father). Together they create the islands of Hawaii and a beautiful woman, Hoʻohokukalani (The Heavenly one who made the stars).

The story of Kalo begins when Wakea and Papa conceived their daughter, Hoʻohokukalani. The daughter and father then conceived a child together named Hāloanakalaukapalili (Long stalk trembling), but it was stillborn. After the father and daughter buried the child near their house, a Kalo plant grew over the grave:

The stems were slender and when the wind blew they swayed and bent as though paying homage, their heart-shaped leaves shivering gracefully. And in the center of each leaf water gathered, like a mother’s teardrop.

The second child born of Wakea and Hoʻohokukalani was named Hāloa after his older brother. The Kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. Now, as man continues to work the wetlands for this sacred crop, he remembers Haloanaka, the ancestor that nourishes him. The Hawaiian word for family, ʻohana, is derived from ʻohā, the shoot which grows from the Kalo corm. The reason being: as young shoots grow from the corm of the kalo plant, so people, too, grow from their family.

In Pakistan, Arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb, or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chilies and carrom (ajwain) seeds. Taro or arvi is also cooked with chopped spinach. The dish called Arvi Palak is the second most renowned dish made of Taro. It is called Kachaloo in the Sindhi language and apart from cooking it separately or with meat, it is also prepared as a chaat, usually, with tamarind paste, chat masala, and salt and eaten like Chickpeas or Potato. Arvi Kababs are also famous in Pakistan. Overall, it's slightly sweetish taste makes it something to be cherished.

What I am preparing here for you is Taro or Arvi cooked in pickle spices which have given it a unique aura of its own. the slight touch of sweetness has enhanced its savory taste. Let us start cooking our so simple and nourishing vegetable adorned with pickled spices and before it, we must thank ALLAH for His blessing.

Equation:

Cleaning and cutting:                  10 minutes

Cooking:                                      20-25 minutes

yield:                                            Enough for 3-4 persons

Expenses:                                    Rs. 150 (less than a US Dollar)

Required Ingredients:

1. Arvi (Peeled and cut into circular slices)    1 Kg.
2. Oil                                                             4-5 Tablespoons
3. Button Chilies                                           4-5 or to taste
4. Salt                                                            to taste
5. Nigella Seeds                                           1/2 Teaspoon
6. Fenugreek Seeds                                     1/2 Teaspoon
7. Carrom Seeds                                           1/2 Teaspoon
8. Mustard Seeds                                          1/2 Teaspoon
9. Dried Raw Mango                                      4-5 pieces
10. Lemon Juice                                              2-3 Tablespoons
11. Red Chili Flakes                                        as per taste

How to cook:

• Peel and cut the Arvi in medium thickness round slices, wash in warm water thoroughly.
• Apply some oil on your hands before cutting or peeling because this vegetable has some skin irritants which may cause itching in your hands.
• As the Arvi leaves some moisture out of it and to avoid that put the peeled Arvi in salt water for 10 minutes and then put them into the normal floor and wash with water.
• Heat oil in a pan for about 3-4minute and then put in button chilies, Fenugreek seeds, Cumin seeds, and Rai Dana, stir for about a minute, and then add the Arvi slices.
• Add salt, red chili flakes, Carrom seeds, and Kalonji. Cook for about 10-12 minutes on medium heat.
• Now add dried raw mango slices and lemon juice and cook till Arvi becomes tender.
• Put on the lid tightly and lower the flame to make steam.
• Garnish with fresh Corriander leaves and Julien cut ginger.
• Enjoy with Naan or Chapati.

I am sure that this recipe of Achari Arvi will soon be on your dining table and you'll be enjoying this heavenly vegetable with family and friends and savoring the pickled spice taste at the same time. Get on with it without any FEAR OF FAILURE.

Thine Eternally

NOVICE

PAYA CHOLAY (GOAT TROTTERS WITH CHICKPEAS)

PAYA CHOLAY

(GOAT TROTTERS WITH CHICKPEAS)

INTRODUCTION:

Paya is a traditional and nutritious food of the Indian Sub-continent. It is also served at various festivals and treated to special guests and people who get together. Paaya means Legs in Hindi and Urdu.

The main ingredients of the dish are the trotters (or hoof) of a Cow, Goat, Buffalo, or Sheep; cooked with various spices and herbs. But most popular and most famous are Buffalo Paya according to its taste, nutrition, and texture. At the same time, Buffalo Paya takes a long time in cooking, almost a whole night but the result after such a long wait is always awesome. The time it takes in cooking is worth its taste and nutrition.

The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, The dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent.

Subsequently, paya became popular all over present-day India, Pakistan, and Bangladesh. Outside the Indian subcontinent, is also available in restaurants that serve South Asian cuisine.

Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh coriander leaves, along with freshly sliced lemon juice sprinkled over it. The garlic, ginger, and other spices help in covering up the odor of the raw meat.

It is slow-cooked on low heat for hours (usually overnight) on the stove. However, it is nowadays mostly cooked in a pressure cooker, but the true flavor and taste come only when it is cooked overnight on slow heat.

Historically, when people used wood or coal as a cooking fuel, Preparation for cooking started at night and continues on low flame until the morning. This dish has a soup-like but sticky consistency and is usually eaten as a breakfast food in the winter months with naan.

There are many variations of this dish. A popular variation is Siri paya ( where Siri means the head of an animal and paya means the feet. It is considered a delicacy and very popular in the Punjab province of Pakistan.

With the passage of time, more and more variations and changes have occurred with this delicacy, ie. Paya cooked with Cholay (White Chickpea) has become very popular.

It is available in restaurants and street Vendors from morning to night in Karachi and Lahore. Though it is not as popular in Karachi as in Lahore.  Lahore has acquired the status of the Home of Paya. The prominent and most famous Paya maker in Pakistan is in Lahore, named "Phajje Ke Paye."

For my esteemed viewers, I decided to try my hand at this slow-cooking delicacy but instead of making it with Buffalo paya, I chose Goat Paya to lessen the time of cooking. I have no qualms in admitting that the Buffalo Payas have their unique taste and flavor, the goat comes next.

so friends, let us start assembling the assorted bits and pieces of the recipe on the Kitchen table and compare with our checklist so that no last-minute hurdle comes in our way. Here we are, with the name of All-mighty ALLAH the following are the required ingredients.

EQUATION:

1. Time for tendering Payas                           3-4 hours
2. Time for cooking                                        1 hour
3. Yield:                                                          Enough for 6-8 persons
4. Expenses:                                                  Rupees1000 (about 5-6 US Dollars)

REQUIRED INGREDIENTS:

1. 8 Bakray Ke Paye (Goat Trotters)
2. 2 Cups Boiled Kabuli Chaney (Chickpeas)
3. 2 Medium Pyaz (Onion) cut finely)
4. 4 Medium Tomatoes (Make Paste) Use 1 Cup Yogurt instead of Tomatoes if want to make it in black pepper flavor. It will change the color of the curry as well.
5. 2 Tablespoons Adrak Lahsan (Ginger Garlic) Paste
6. 1 Tablespoon Kali Mirch Powder (Black Pepper)
7. 2 Tablespoons Kuti Kali Mirch (Coarsely grounded Black Pepper)
8. 1 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
9. 1 Tablespoon Bhuna Kutta Dhaniya (Toasted & Grounded Coriander) 
10. 1 Tablespoon Bhuna Kutta Sufaid Zeera (Cumin Seeds)
11. 1 Teaspoon Haldi (Turmeric) Powder
12. Salt to taste
13. 1 Cup Oil or Ghee
14. Hari Mirch and Hara Dhaniya (Green Chillies and Coriander leaves)
15. Adrak Julienne cut (Ginger)
16. 2 Lemons
17. 8 Cups Water
18. 1 Teaspoon Garam Masala (All Spice) Powder
19. 1/4 Teaspoon Mace
20. 1/4 Teaspoon Nutmeg

HOW WE COOK PAYA CHOLAY:

• Boil the Payas on slow heat with 8 glasses or Cups of Water till only 2-3 cups of broth remain, This will take a few hours.
• In another pan heat one cup of oil/ghee for 2-3 minutes and fry sliced onions till golden.
• Now add Ginger Garlic paste and whole black pepper, fry for 2 minutes
• Add Tomatoes and cook till tender. You can use Tomato paste in place of raw tomatoes.
• If you want to prepare this dish without red Chili and prefer black pepper then skip tomatoes and add ONE CUP OF YOGURT AND 2 TABLESPOONS OF CRUSHED BLACK PEPPER.
• When tomatoes are tender add crushed & toasted Coriander, Cummin seeds, turmeric powder, nutmeg, and mace powder, along with boiled Payas.
• Cook for few minutes on medium heat till Oil/Ghee separates
• Now add the remaining Paya broth about 2-3 cups and let it simmer for about 15 minutes
• Add boiled chickpeas and turn the flame on slow, cover and let it cook for few more minutes.
• Our Paya Cholay is ready now
• Garnish with fresh coriander, green chilies and Juliane cut ginger with the sprinkle of lemon juice.
• Serve with garam garam tandoori naan.

This is a winter special dish, full of energy and protein. Try it this winter and enjoy it with family and friends. this is a slow cooker recipe that needs patience. Remember, there is no FEAR OF FAILURE when you are trying something new. Failure gives an incentive of doing better and better.

thanks,

thine eternally,

NOVICE