Paya is a traditional breakfast dish of Pakistan. It is also served
at various festivals and treated to special guests and get together.
Paya means feet in Urdu or Hindi.
This dish is slow cooked for seven to eight hours, which results in a paste like consistency, blending the flavors of spicesm meat(goat) lentils, barley and wheat.
A classic dish where grilled chicken (Tandoori chicken) is simmered in a spicy, aromatic, buttery and creamy tomato gravy. Butter chicken has just the right amount of spices and sweetness.
Buter Chicken is best enjoyed with some steamed Basmati rice/Pulao and Tandori Naan.
Minced mutton cooked with green peas and simmered with exotic Asian spices. Mutton keema is one of the popular Asian sub-continent dish.
Keema Matar is best enjoyed with flat bread,naan,paratha or even white rice.
The unusual ingredient in this recipe is the cheese that is used in the marinade;
besides adding to the creaminess, it also sets this recipe apart from the other
tandoori chicken recipes which usually uses yogurt cream.
It is from milk solids, traditionally from freshly curdled milk. These milks solids are kneaded into dough, sometimes with a punch of flour, and then shaped into small balls and deep fried at a low temperature.
Rasmalai is usually made up of powdered milk, all-purpose flour, baking powder and oil kneaded to form dough, molded into balls end dropped into simmering milk cream.
It is from milk solids, traditionally from freshly curdled milk. These milks solids are kneaded into dough, sometimes with a punch of flour, and then shaped into small balls and deep fried at a low temperature.
Rasmalai is usually made up of powdered milk, all-purpose flour, baking powder and oil kneaded to form dough, molded into balls end dropped into simmering milk cream.
The unusual ingredient in this recipe is the cheese that is used in the marinade;
besides adding to the creaminess, it also sets this recipe apart from the other
tandoori chicken recipes which usually uses yogurt cream.
Paya is a traditional breakfast dish of Pakistan. It is also served
at various festivals and treated to special guests and get together.
Paya means feet in Urdu or Hindi.
This dish is slow cooked for seven to eight hours, which results in a paste like consistency, blending the flavors of spicesm meat(goat) lentils, barley and wheat.
A classic dish where grilled chicken (Tandoori chicken) is simmered in a spicy, aromatic, buttery and creamy tomato gravy. Butter chicken has just the right amount of spices and sweetness.
Buter Chicken is best enjoyed with some steamed Basmati rice/Pulao and Tandori Naan.
Minced mutton cooked with green peas and simmered with exotic Asian spices. Mutton keema is one of the popular Asian sub-continent dish.
Keema Matar is best enjoyed with flat bread,naan,paratha or even white rice.
