Siri Paye سری پائے

Siri Paye is one of the most popular dish of Punjab. It is also popular in other parts of country. In Hyderabad Sindh near Siri Ghat and Shahi Bazar , Punjab Hotel is famous for its Siri Paye. It is a very tasty dish for winter season, full of protein acts as body warmer.  Siri is Goat's head and Paye are goat's feet.

Siri Paye

Ingredients:

• Siri without Magz(Goat's heat withourt brain)   1 no.
• Paye  (Trotters)  4 nos.
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 4-6
• Onion chopped 3
• Ginger paste 2 teaspoon
• Garlic paste  2 teaspoon
• Fresh Coriander leaves for garnish  1/2 cup
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder  1 teaspoon
• Cumin powder 1/2  teaspoon
• Black pepper powder 1/2 teaspoon
• Garam masala  1/2 teaspoon

Procedure:

• Buy freshly slaughter Siri, ask butcher to prepare it.
• Also buy four Paye, ask the butcher to prepare. In Karachi fire roasted paye are not popular, as in Lahore.
• Now thoroughly wash the Siri and Paye at home, remove any grit.
• Fry onion in oil till brown.
• Add ginger garlic paste fry for 1 minute.
• Then add yoghurt, tomatoes, spices except grama masala, and Siri and Paye.
• Fry for 5-6 minutes.
• Add 3-4 glass water and cook on slow fire for 3-4 hours till Paye and Siri are tender. Check the gravy during cooking and stir occasionally to avoid sticking to pan and burning of content. Adjust gravy consistency according to your need by adding water. should be slightly thin.
• When the paye and Siri are done,  sprinkle garam masala and fresh mint leaves.
• Simmer for 5-10 minutes.
• Delicious Siri Paye are ready.
• Serve with Hot Tandoori Naan and lemon wedges.

Paya Cholay / Punjabi Paya Cholay / Trotters with Garbanzo Beans پایا چھولے

Paya cholay is a popular dish from Punjab. I noticed that push cart vendors sell Paya Cholay early in the morning near Industrial areas of SITE , Karachi. The peoples sitting on mats enjoy this delicious dish with Naans.

Paya Cholay 

Ingredients:

• Mutton Paya (trotters)  , cleaned and washed   8 nos.
• Kabuli Chana (garbanzo beans)  100 g
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2-3
• Onion chopped 3
• Garlic paste  1 teaspoon
• Ginger paste 1 teaspoon
• Fresh Mint leaves chopped 2 tablespoon
• Fresh  Coriander leaves chopped  2 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Caraway whole 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Soak Kabuli Channa over night.
• Wash and drain, then boil in enough water. Keep aside.

• Now take paya in a large  pan, add 2 liter water. Add half quantity of salt, ginger and garlic pastes and onion. Cook on low heat for 7-8 hours till paya are tender.

• Now in another pan, fry remaining onion in oil till golden brown.
• Add tomatoes fry for 5 minutes.
• Then add yoghurt and spices except caraway and garam masala. fry till oil separates out.
• Now add boiled Kabuli chana fry for 5 minutes. then add tendered paya with gravy and cook on medium flame for 15 minutes.
• Sprinkle garam masala and caraway and cook for 5 more minutes.
• Garnish with fresh mint and coriander leaves and simmer.
• Delicious Paya Cholay are ready.
• Serve with Naan or Tandoori roti.