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Commercial Beef Paya Recipe | Bong Paye Recipe | Bong Paya Recipe | Commercial Restaurant Style Paya
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Today's Video: Authentic Commercial Beef Paya Recipe | Bong Paye Recipe | Bong Paya Recipe | Commercial Restaurant Style Paya cooked with perfection & its an authentic restaurant recipe which you must try.
I tried to explain everything step by step so you can understand that better.
Please feel free to share your comments, good or bad so we can try to improve ourselves in future.
Enjoy!
Thank you
History of Paya:
Paya is a traditional food from the Indian Subcontinent.
It is served at various festivals and gatherings, or made for special guests. Paaya means 'feet' in Urdu.
The main ingredients of the dish are the trotters (or hoof of a cow, goat, buffalo or sheep); cooked with various spices.
Origins:
The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of Lahore, Hyderabad of Telangana State and Lucknow.
Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as "khurode" from the "khur" or hoof.
Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.
Cooking Methods:
It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.
Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
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About Me and My Efforts :-
Hi, I am Chef Siddiqui. Welcome to my channel Restaurant Secrets. If you have not subscribe my channel yet, don`t forget to subscribe to get all the new video notification and learn tips and tricks for your everyday cooking or understand your business better.
Contact Me:
Feel free to contact at the following information below, if you need any friendly help from me.
Special Message To You -
I want to tell you that i care about your valuable time. So i have created this video and shown everything step by step to make it more easier and clear for you.
*Thank you for sharing your valuable time and reading this description. I hope, I was able to help you about improving your cooking skills.
If you like my content then please do not forget to subscribe my channel.
I can`t grow this channel without your support.
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#restaurantsecrets #restaurantsecretrecipes #chefsiddiqui
I tried to explain everything step by step so you can understand that better.
Please feel free to share your comments, good or bad so we can try to improve ourselves in future.
Enjoy!
Thank you
History of Paya:
Paya is a traditional food from the Indian Subcontinent.
It is served at various festivals and gatherings, or made for special guests. Paaya means 'feet' in Urdu.
The main ingredients of the dish are the trotters (or hoof of a cow, goat, buffalo or sheep); cooked with various spices.
Origins:
The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of Lahore, Hyderabad of Telangana State and Lucknow.
Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as "khurode" from the "khur" or hoof.
Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.
Cooking Methods:
It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.
Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
Other Videos For You
Also, you may like these videos of my channel -
About Me and My Efforts :-
Hi, I am Chef Siddiqui. Welcome to my channel Restaurant Secrets. If you have not subscribe my channel yet, don`t forget to subscribe to get all the new video notification and learn tips and tricks for your everyday cooking or understand your business better.
Contact Me:
Feel free to contact at the following information below, if you need any friendly help from me.
Special Message To You -
I want to tell you that i care about your valuable time. So i have created this video and shown everything step by step to make it more easier and clear for you.
*Thank you for sharing your valuable time and reading this description. I hope, I was able to help you about improving your cooking skills.
If you like my content then please do not forget to subscribe my channel.
I can`t grow this channel without your support.
This Video is also related to -
Commercial Beef Paya Recipe,
Bong Paye Recipe,
Bong Paya Recipe,
Commercial Restaurant Style Paya,
Restaurant secrets recipes,
lahori nashta,
paya recipe,
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#restaurantsecrets #restaurantsecretrecipes #chefsiddiqui
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