Mutton Siri Paye Recipe ( Siri Paye Curry )

                                                                            

Mutton Siri Paye || Mutton Trotters  || How to make mutton Siri paye with step-by-step photos and video

Mutton Siri Paye is a traditional and nutritious meal, with its delicious, aromatic spicy taste, a thick gravy curry which is prepared with goat feet and skull along with some traditional seasoning

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

Additionally, Siri paye is the most popular dish in Pakistan, especially in Punjab. People love to eat Siri paye for breakfast, and overnight cooking gives it a tremendous taste, Because I am using goat feet with its skull, this is the reason I don’t need to cook overnight. If you are using beef paye (foot) with Siri (skull) then it's better to cook overnight. Additionally, 

I have directly roasted all goat feet and Siri on fire before cutting and washing; they become more delicious than raw, but you may use them without roasting as desired. Try out this recipe for a scrumptious

                          
                                             

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Beef magaz nihari
Mutton hunda

Beef Paya nihari

Bones broth

Bhuni kaleji

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To prepare this recipe, first we rinse the goat feet along with a skull. Put all feet and skull pieces in a colander, sprinkle wheat flour over Siri paye 

Then rub each piece with flour until they are coated very well. Then rinse each piece under running water, rinse all Siri paye, place on another tray/plate, and set aside

                   

Heat the oil in the heavy-bottom pot, add onion slices, then sauté them on a medium flame for 5 minutes; add all whole spices 

Fry them with onion for 2 minutes on medium-low flame

Put all rinsed goat feet and skull in the pot, and keep frying them by adding ginger garlic paste 

Then add Papaya cube/paste to the Siri paye and keep stirring 5-7 minutes on medium flame; meanwhile, mix Paya spices with beaten yogurt and stir to combine well

Put all mixed yogurt spices into the fried Siri Paya and stir to mix well

Pour hot and boiled water and further stir well until everything is incorporated

Bring it to a boil and cover the lid. Slow-cook Siri paye for around 2-3 hours on medium-low or until good tenderness. The slow cooking method makes your Siri paye juicier, softer, and tastier

Note: If you are using a pressure cooker, then the should be cooking time about 40 minutes 

Remove the lid and check the consistency of Siri paye curry; set the consistency of the gravy according to your desire

Sprinkle basic garam masala at the end, then simmer it for around 10 minutes on a very low flame

Transfer to the serving dish/plate. Serve hot with onions, green chilies, ginger, fresh coriander, and lemon along with chapati and naan 

         

                                                             

Gulab Jamun Recipe ( Easy Sweet )

Gulab Jamun || Homemade Gulab Jamun || How to Make Gulab Jamun at Home with step-by-step photos...

Listening to Gulab Jamun, the first word that comes to my mind is Yummm, and I think it’s the same for most people. The soft balls and the sugar essence in each bite will certainly leave the tongue craving for more. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you all. I've explained in detail how to make gulab jamuns with khoya. 

What is Gulab Jamun?

The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert Luqman al-qadi is similar to gulab jamun, although it uses a different batter.

It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.

                                  

Gulab jamun gets its brownish-red color because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added to the batter, and after frying, the sugar caramelization gives it its dark, almost black color, which is then called Kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

How to make Gulab Jamun?

Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder, and clarified butter (ghee); kneaded to form a dough, molded into balls, deep-fried, and dropped into the simmering sugar syrup.

I really love this sweet, especially when I make it at home and serve it to my family and friends. In return, I get a lot of admiration and appreciation from them; literally,y I feel so happy whenever I become successful with such a recipe. Before, I tried balushahi; gulab jamun would be the next target. Burfi and coconut burfi, inshallah, I am working on them. When it gets finished, I'll then share it with you all. So, for now, let's the go-ahead to know how to make gulab jamun 

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Firstly, take out khoya from the fridge and let it sit at room temperature. In a saucepan, add sugar and water; allow the sugar syrup to boil, then add lemon juice to prevent crystallization.

Add crushed cardamom, kewra, and saffron; stir. Reduce the heat to medium, and let it simmer for another 10 minutes
Don’t turn off the flame; keep it on a very low flame

Meanwhile, put the khoya in the grinding jar to make fine powder. Now transfer to a large bowl; after this, add purpose flour, and mix them together very well by hand.

Then start kneading by adding the egg mixture little by little, and mix all the ingredients together until you get a smooth dough. Now the dough is ready.

                      

Now let’s make equal medium-sized balls from the dough; the balls should be smooth to prevent cracks in the Jamun.

Also, keep in mind the jamuns double in size when soaked in sugar syrup. So make the size according to the pictures.

                      

Place a wok on the stove and add oil; the oil should be at moderate/medium temperature. If the oil is too hot, then the outer surface gets brown too soon.

And the interior doesn’t cook. After adding all the balls, stir the balls around slowly. So that it can cook evenly from all sides
Once it starts browning surface drain the oil from the surface, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame, keep aside, and add all the balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours

Garnish gulab jamun with almonds and pistachio, and then we can enjoy soft, spongy, and delicious jamuns

Masala Mutton Chops Recipe ( Masala Ribs )

Masala Mutton Chops| Mutton Chops Masala || How to Make Mutton Chops Masala with step-by-step photos

Masala Mutton Chops are one of the most delicious, juicy, savory relish recipes prepared with mutton ribs. Using rib meat with various spices, mutton chops offer a marvelous taste. The mutton ribs are slow-cooked in this thick and luscious gravy, which helps the mutton pieces to become more tender and juicy. The flavor of the curry will also help to seep into the mutton chops and create a delicious side dish.

The main ingredients of the recipe are spiced yogurt, papaya paste, ginger garlic, and lemon; some others are added for taste. While enjoying this dish, you will realize the beauty in its taste. Mutton chops masala recipe is very easy and unique to make for your lunch or dinner time.

There are several methods to cook mutton chops; even if you fry them, mutton chops are also available at many restaurants, but this easy recipe will help you to make them at home.

                           

Arguably, the most influential cuisine for Pakistani culinary techniques and methods for cooking meat goes to the Mughals and is still winning the hearts of millions of foodies all over the world and definitely will not retire in the future. The recipe uses goat ribs, which are the tastiest part of the goat and ideal for any special masala preparation.

Marination and slow cooking of the meat are adopted especially for such recipes. Lamb chops will also work well with this recipe; though the mutton meat will take a bit longer to get fully cooked, the end result will be delicious.

I love to have mutton chops, whether they are fried or cooked always enjoy them with naan and tandoori, along with a strong cup of tea. Soon, I will share fried mutton chops, inshallah...You can use lamb chops as well, if desired, so let’s begin 

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To prepare masala mutton chops,s first rinse the mutton ribs under running water. Marinate them with lemon juice, salt, ginger-garlic paste, and papaya paste.

                       

Leave it for marination for around 2 hour.s

                 

 

Take all ingredients and prepare all veggies.s

                                   

Whisk the yogurt and combine all spices with the yogurt and stir to mix well. Set aside.

                               

Heat the oil and sauté the onion well until translucent, then add marinated chops to the onion. 

                         

Then fry them with the onion for 5 minutes on medium flame.

                             

Now put chopped tomatoes along with spiced yogurt on the chops.

         

             

Keep on stirring well on medium flame till the water is evaporated.

                          

                      

Then pour 1-2 cups of hot water into the curry.

                               

Bring it to a boil, and allow cooking on a slow flame for around an hour till the chops are tender.

                                      

Reduce the flame to low, then remove the lid, stir slightly for 1 minute, and let them simmer for 10 minutes or until the oil has come to the top

                                  

Delicious masala mutton chops are ready. Transfer to the serving dish and garnish with green chilies and coriander leaves.s

                           

Serve them with tandoori and naan along with lemon onion salad. 

                                                   

Schezwan Sauce Recipe ( Street Style Chinese Chutney )

Schezwan Sauce || Schezwan Sauce Recipe || How to Make Schezwan Recipe with step-by-step photos 

Schezwan Sauce is basically a Chinese recipe. hot and fiercely spicy but quite different taste from various types of sauces. can make many dishes from Schezwan sauce, 

like Schezwan fried rice, Schezwan fried noodles, and Schezwan fried chicken. Whether you anticipate the thrill of creating a unique dish, or

With the simple enjoyment of a delicious meal at home, you can capture the excitement of cooking with ease with the spicy Schezwan sauce that warms the palate. It is also a great spicy alternative to ketchup, a simple but delicious dip that is sure to tickle your taste buds. It is a pungent relish made of red chilies, ginger, and garlic. I will take your taste buds on an exotic trip.

                           

You can use a combination of red Kashmiri chili and dry red chili. To make this sauce. Depending on your choice of how much you want to make it spicy and hot sauce, so let's begin 

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To prepare this recipe, first soak the Kashmiri and dry red chilies.

                          

Blend the soaked red chilies in the blender jar.

                           

Peel and chop ginger and garlic.         

                     

Place a saucepan on the flame and heat the oil well. Now add chopped garlic and ginger and sauté them for a minute on medium flame.                              

Add red chili paste to the pan and stir it well.

                           

Cover the pan and cook it for 5 to 7 minutes on low flame. Now remove the lid and add 100 ml water or approx. 1/2 cup along with spices; stir to mix well.

                             

Now cover the pan again and allow it to cook for about 15 minutes on low flame. After passing 15 minutes, remove the lid and stir it; you will see oil has started to come to the top of the sauce, which means the sauce is ready now.

                          

Remove from flame and let it cool down completely.     

                     

Now transfer to the jar; it can be served with any deep-fried items.