Alma Bax This is where you get to ask the questions you’ve always wanted to ask, but never had the courage to (or time to research). This is where you, the reader, can ask anything about anything and get all the answers you need—compiled into one place. In this blog, I’ll develop, research, and share the best, most effective, and most fool-proof methods for doing just that.
Traditional karinderyas are all the rage in the Philippines, but as foodies, we would definitely agree that the best tasting ones are those that have been in the making for a long time. For the past few days, I’ve been at the office doing nothing but eating cakes. I’d eat one every day for lunch and have another after dinner. It’s a good thing I don’t have a sweet tooth, or I’d have gained a few pounds by now.
Buhay ng mga tao. Tandaan namin na marami ang pwedeng gawin upang lumilipat sa ating kotse ang kahina-hinala at pupunta sa loob ng ating puso, para habang baka bilang isang manunulat, sa lahat ng mga paraan, kami ay nagbibigay- ng mga nagawa para sa kapwa namin.
Paya is a well-known and popular dish among Muslims in India, Pakistan, Bangladesh, and other areas of the globe, as well as those who like trotters. Paya refers to a goat’s, lamb’s, or cow’s trotters or feet. It has a distinct fragrance and flavor. It’s prepared in the shape of a curry (gravy or saalan in urdu). It’s known in Chennai as aatukaal paya soup; it’s usually served as a soup, particularly in the winter, or as a thin curry, and it goes well with Idli, Aapam, and plain rice. It’s a hot curry or soup made from marrow bones that’s high in gelatine. For me, it is a source of comfort and nutrient-dense nourishment. It must be consumed when you are free, and it is a holiday with all of your family there.
Paya may be made from lamb or goats (trotters). It’s served with chapathi (roti) in my place, and idiyapam, set dosa, or plain rice at my mother-in- law’s. Paya gets soft after being cooked in a pressure cooker. I put a few bones of lamb or mutton to the paya while it was cooking, simply for the taste and flavor. I also make paya curry without tomatoes on occasion, and it’s wonderful (as you can see in the photos).
Ingredients
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- 6 legs of paya (trotters) cut into tiny pieces
Paya is used in the kitchen.
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- 7 cups (about) water (needed quantity)
- Cloves (about 5 cloves)
- 2 green cardamoms
- 2 inch cinnamon sticks – 1
- 2 tbsp ginger and garlic paste
- 1 teaspoon turmeric powder
For gravy
- a medium onion – 4 (chopped)
- 4 medium-sized tomatoes (chopped)
- 2 tbsp ginger and garlic paste
- slit green chilies – 4 to 5 slits
- 1 tbsp chili powder
- 2 tbsp or 2 1/2 tbsp coriander powder
- 1 teaspoon turmeric powder
- 4 tbsp. oil
- a pinch of salt (to taste)
- Cloves (3 cloves), green cardamom (3 cloves), cinnamon sticks (2 inch) (1 cinnamon stick)
- 1 1/2 teaspoon saunf seeds
- 1/4 cup or a handful of corriander leaves (chopped well)
Method
Paya cooking
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- First, cook the paya in a pressure cooker with all of the ingredients until it is soft and tender.
- If it’s not quite done but the water level has dropped, add another cup of water and pressure cook for a few minutes more. Cooking paya takes a long time – it takes longer than any other meat. Cooking in a vessel is also possible, but it will take considerably longer. When the paya is done, set it aside.
Gravy
- Now add oil to a large pot or a broad kadai that has been heated. When the oil is hot, add the entire spices and saunf seeds. Add the chopped onion after 15 seconds and heat until it is light brown and tender.
- Stir in the ginger and garlic paste for a minute, then add the tomatoes, green chilies, and all of the dry masalas (spices). Cook for approximately 2 minutes, or until the spices are toasted to perfection. Cook, stirring occasionally, until all the tomatoes are crushed, the spices are cooked, and oil begins to form on top, indicating a gravy consistency.
- When adding the spices and cooking like gravy, you may add a few bones of lamb or goat flesh for added taste and flavor, although this is optional.
- Cook for a further 10 minutes over medium heat, until the gravy has thickened somewhat. You may adjust the consistency of the gravy to your preference. If it gets too thick, add a little water and continue to boil.
- Add the coriander leaves and continue to cook for another 10 minutes, or until oil appears on top.
- Because it’s served with roti or idiyappam, there should be plenty of gravy.
Notes
- Cook the paya first. Only then will you be able to determine how much paya stock you have and how much water you’ll need to add to the gravy while it’s cooking. You won’t need to add any water to the gravy if you have enough paya stock.
- You may adjust the amount of chilli powder to your preference.
- When the paya and its stock are added, reduce the heat to low and cook for 20 minutes.
- As you can see in the photo, the oil has been removed from the gravy.
- I’ve cooked this curry without tomatoes, and it’s fantastic.
As we all know, we can’t live without food. Therefore, what we eat should be something that satisfies our needs for energy, health, and overall happiness. This is the basic premise of the “Paya sa Los Baños” (Paying in Los Baños) movement, a journey in which we seek to pay more attention to our food choices, while eating healthier and in a more sustainable way.. Read more about paye ka salan calories and let us know what you think.
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