Mutton Paya Soup / Trotters / Goat Legs Soup #SoupSwappers

Mutton Paya Soup is  made from the legs of goat/ lamb which are also called as  trotters / paya and this is a very healthy soup recipe.  This  bone broth is medicinal in ways its really good for bones, since it actually strengthens our bones.

  This is excellent when one has undergone surgery or when the  doctor tells you have iron, protein, calcium rich food for speedy recovery which helps you to  regain your health quickly.  

In soup swappers this month Wendy , our host, asked us to share a soup that has special memories for you and memories associated with it.

This delicious recipe for paya soup comes from my mother, its a East Indian recipe.  This one soup that we all  really loved and would wait when my mummy would make it.  She would make this practically every alternate week, since always one of the six siblings would be down with cough or cold.  My second sister and me, always suffered from running nose through out the year.  Mummy would make these with freshly pounded spices.  I, have made it with my  Homemade Garam Masala powder that is made for the whole year.

This is such a delicious, healthy soup and you must try it.

Ingredients
4 Goat legs / Paya - cut into pieces
1 Onion - finely chopped
1 Green Chilly - finely chopped
3 Cloves Garlic - finely chopped
1/2 An Inch Piece of Ginger - finely chopped
1 Bay leaf
1 Teaspoon Homemade Garam Masala powder
1/2 Teaspoon Heaped Turmeric powder
1/2 Teaspoon Black Pepper powder
Salt to taste
1/2 Teaspoon Sugar 

1 Tablespoon Oil

Method

Wash the pieces of paya/ lamb legs very well with wheat flour and  then in fresh water for about 5-6 times. This  washing is essential,  paya contains tiny hair which are not visible and cleaning them with wheat flour basically takes the hair out and gives a hair free paya.

Heat oil in  a pressure pan, add  ginger, garlic paste, bay leaf, onions and green chilly, saute till the onions are soft. 

Add the paya pieces, garam masala, turmeric and black pepper powders, salt, sugar, mix well.  Then add 4  cups of water & pressure cook  for one whistle on high flame then for  20 minutes  for very low flame or till done. 

Remove from heat check for seasoning, garnish with chopped coriander leaves and mint leaves (optional ).  I did not add, Serve hot and enjoy with crusty bread slices.  It's so delicious and turned out awesome!

My Notes

This mutton paya can be made in slow cooker too.

Labels  : Soup, Paya, Soup Swappers, Healthy, Mutton, East Indian, Trotters

An InLinkz Link-up

Chatpati Machli #FishFriday

Made this Chatpati Machli for lunch when my daughters friends visited us.  Served this with steamed rice and the bowl was clean.  This  really delicious ,  not very spicy and quick to make.  It's a Bangladeshi recipe.

Ingredients
500 Grams Boneless fish - cut into cubes- I used Surmai / Seer Fish
2 Tablespoon Lemon juice 
6 Whole Button Red chilies 
1/2 Teaspoon Turmeric powder
1/4 Cup Oil 
1 Teaspoon Salt  or to taste
1 Teaspoon Kalonji / Onion seeds
1 ½ Teaspoon Level Red Chili powder
1 Teaspoon Garlic paste  
1 Cup Yogurt -  beaten
4 Tablespoons Brown onion - powdered
2 Tablespoons Coriander leaves - chopped
Dry Grind to a coarse powder
1 Teaspoon Mustard seeds
8 Dried Red chilies
1/4 Teaspoon Fenugreek  / Methi seeds 
1 Tablespoon Coriander seeds
1 Teaspoon Heaped Fennel seeds
1 Teaspoon Cumin seeds 

Method

Coarsely grind  the cumin, fennel seeds, coriander seeds, fenugreek seeds, and mustard seeds, keep aside. 

Apply salt to the  fish  and place it in water ,then wash it in fresh water  and pat it  dry. Then marinate fish with lemon juice and keep it aside for 30 minutes.

 Heat oil, add whole red chilies, onion seeds, with garlic paste and  fry then add 2 tablespoon water and add turmeric powder,  chilly powder, salt, then the ground powder, yogurt, and fry well then add the fried onions and quarter cup water, fry well,  Cover and cook till oil surfaces then add the  fish and again cover and cook for 5 minutes, lastly add chopped coriander leaves.  Serve with steamed rice.

Sending this to this month's Event for Fish Friday Foodies our · Host by Karen H Kerr and the theme is Asian Flavors.  Thank you Karen for hosting this month's event.

Labels :  Chatpati Machli, Surmai Fish, Seafood/Fish, Bangladesh, Fish Friday

An InLinkz Link-up

Khameeri Puri #BreadBakers

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is  Whole Grained Holiday Breads. 

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know!  They can be had with any gravy or even with a topping of herbed mayo or hummus. 

Ingredients
2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
 1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda

1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered

1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Method
Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand  for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well. 

In a food processor / dough kneader,  add the sieved flour,  salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it  for 10  to 12 minutes by stretching and folding the dough , till it is soft and smooth.   Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume.  Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating.   Then start to make the puris.

Take a plastic sheet and oil it well.   Keep on stretching and flattening dough by oiling your hands and make a thick puri. 

 These puris are thick about half an inch, if  you  make thin ones they will not puff well, you  can cut it with a round mold to make them all same size.   

Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the  hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.

Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.  

When one side is just light golden, turn the sides and fry till both sides are just light golden.  Take them out on to a  kitchen towel to absorb excess oil. 

Like wise make rest of the puri's.

Enjoy these puffy khameeri puri's with a dip or gravy of your choice  OR   like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Easy Plum Cake #BakingBloggers

This is a moist cake, with a tangy taste of fresh juicy plums.  Do try this cake when plums are in season.

Ingredients
3 large Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla essence
1/3 Cup Vegetable oil (I used olive oil)
1 ¼ cups All Purpose Flour
1 ¼ Teaspoons Baking powder
8 Fresh Plums - pitted and halved
2 Tablespoons Brown sugar

Method

Preheat oven to 180 deg C, lightly grease and line a pan with parchment paper.

In a mixing bowl,  whisk eggs and sugar until sugar almost dissolved. Add in vanilla essence and oil, mix well. 

Sieve over flour and baking powder, whisk till the flour mixture is fully incorporated and the batter becomes smooth. 

Pour half of batter into the prepared pan and arrange the plums cut side down, sprinkle with brown sugar.

  Pour the remaining batter , tap the pan lightly and bake for 45 to 50  minutes, or until golden brown and skewer inserted come out clean.

My hubby and friends simply loved this oozy plum cake. It is so moist and soft,  try it and Enjoy!!!

Sending these to Baking Bloggers, theme for the month is 

Filled Cakes, Host is Sau.

Labels : Cakes, Fresh Plums Cake, Easy, Healthy, Baking Bloggers
Check the bakes of our fellow baker's.

Bûche de Noël by Palatable Pastime
Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
Chocolate Mint Torte by Karen's Kitchen Stories
Easy Plum Cake by Sneha's Recipe
Espresso Chocolate Cream Cake Roll by Cindy's Recipes and Writings
Triple Layer Chocolate Mousse Cake by Hardly A Goddess
Twinkie Bundt Cake by Making Miracles

Alcohol Free Eggnog #FoodieExtravaganza

Traditional eggnog recipes are with eggs, milk, cream, nutmeg, and vanilla, bourbon or brandy. My mother used to make us drink eggnog, during winter and at other times when we were having terrible cold and cough. Sometimes with brandy added to it. My mother however never added cream and used the whole egg to make eggnog. So this my mother's recipe of Eggnog.

Ingredients
2 Eggs
1/4 Cup Sugar or to taste
2 Cups Milk
2 Whole Cloves
Pinch Cinnamon powder
A Pinch Freshly Grated Nutmeg

Method

Heat the milk, sugar and cloves, in a saucepan until the milk nearly comes to a boil.

 In a large bowl, whisk egg well, keep adding half of the hot milk mixture into the eggs, whisking constantly while you add  all the milk. Strain the mixture through a mesh strainer to remove the cloves. Serve hot with a pinch of cinnamon powder and nutmeg powder.

How much I hated this when my mummy use to make me drink this early in the morning. I made and had this after so many years and enjoyed it. Sorry! Mummy for all the trouble I, gave you when you use to make this for me. Miss you and love you.  

Labels : Egg, Eggnog, Foodie Extravaganza Party, Healthy, Non-Alcoholic, Milk, Juices, Breakfast 

Event for Foodie Extravaganza , for this month the theme is "Egg nog " our Host is Nichole Little, thank you dear for hosting this event. Take a look at the other recipes.

Family Style Non-Alcoholic Eggnog by Palatable Pastime
Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake byKaren’s Kitchen Stories
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife