Payee/Paya

Paya (Hindi: पाया) is a traditional South Asian food. It is also served at various festivals and treated to special guests and people who get together. Paaya means feet in Hindi and Urdu. The main ingredients of the dish are the trotters (or hoof) of a beef, goat, buffalo or sheep; cooked with various spices.

Preparation Time: 30 Mins
Cooking Time: 90 Mins
Serves: 4-6 Persons

Recipe:
6 Paye Goat lamb or Sheep Totters Dressed and cut into 3 portions in 2 portions above the knee and from the knee joint then with the help of a sharp knife cut and remove the muscle (Membrane) between the hoofs as illustrated in the pics below
Pre-cooking Instructions

Dry roasted totters on necked flame Dressed and cut from joint, cut into 3 portions Muscle removed between the hoofs

Step 1
For Seasoning
¼ cup Refined Oil

Whole Spices

• 1 tsp Shah Zeera
• 2 inch Dalchini (Cinnamon stick)
• 2 Tej Patta (Bay Leaves)
• 8-10 Kali Mirch (Black Peppers)
• 1 bulb Javitri (Mace)
• ½ tsp grated Jaiphal (Nutmeg)
• 1 Badiyan ka Phool (Star Anees)
• 2 Onions peeled and sliced very fine

Step 2
For the wet ground Masala Spices

• 1 tbs Dhania (Coriander seeds)
• 1 ½ tsp Zeera Cumin seeds
• 15 Sabit Kashmiri degi Lal Mirch (Whole red Chilies or 1 ½ -2 tsp powder)
• 8 Sabit Lal Mirch (Whole red Chilies or 1 tsp powder) Dry roast on a pan on medium to low flame for 2 minutes stirring continuously then grind to a fine powder and keep aside

Whole Spices for the Masala (Mixture)

• 1 ½ tsp Garam Masala (Mixed whole spices powder)
• 1 inch Darchini (Cinnamon stick)
• 1 /2 tsp Shahzeera (Black Cumin seeds)
• 6-8 Kali Mirch (Black Peppers)
• 4 Lavang (Cloves)
• 6 Choti Elaichi (Green Cardamoms)

Dry roast the above on a pan on medium to lo low heat for 1 ½ -2 minutes remove and let them cool a bit then grind them to a fine powder seive and use the quantity required for this recipe combine the above ¾ tsp Haldi Turmeric powder with 1 ½ tsp Namak Salt or to taste

Others

• 4 Tamatar Tomatoes washed peeled deseeded and toughly chopped
• 3-4 Hari Mirch green Chilies wash deseed and chop them roughly
• ¼ bunch Hara Dhania fresh Coriander wash and roughly chop with the tender stems
• 2 ½ inch piece Adrak Ginger 8-10 Lassan Garlic cloves combine and ground with 2 tbs of water (Makes 1 ½ tbs of Paste as required for the recipe) in a a wet grinder combine ingredients from step 2 above and put the roasted spice powder, the required garam masala powder, tomatoes, green chilies, coriander and ginger garlic and grind to a very fine paste (add a little water if required)

Method

Step 1
In a pressure cooker heat oil on full flame when hot add the whole spices and stirfry them 1 ½-2 minutes so that the flavours are released, add the sliced onions and stirfry them till they are light golden brown reduce the heat to its lowest and remove the excess oil leaving behind approx 2-3 tbs and add the roasted tortters

Step 2
Add the wet ground masala and mix well to blend with the seasoning and the masala mixture add water enough to cover 1 inch above the surface of the totters close the pressure cooker and cook till 10-15 whistles of the pressure cooker depending on the pressure cooker in use cook approx. for 45 minutes. Switch off the stove and let the pressure cooker cool on its own open the lid of the pressure cooker and transfer the contents to a large handi (cooking pot) add 8-10 glasses of water or ¾ to 1 litter approx. mix well and check salt add if needed cook on flum flame for 30 minutes. Now reduce the heat to its lowest and cover with a lid and let it simmer for 15 minute or till the totters are absuletely tender garnish with julienne ginger chopped green chilies chopped fresh coriander and mint.


Serve hot with Bagare Chawal (Rice), French bread or plain or butter naan or Tandoori Roti