Paya Shorba in Coriander & Lemongrass

Paya Shorba in Coriander & Lemongrass / Lamb Trotters Stock in Coriander & Lemongrass

It’s a pleasant weather during monsoons in North India. There’s hyper activity due to friendly weather and that results in some excellent rewards to the kids like dollops of ice cream 😀 . When these dollops go out of control, then we hear mild coughs and worried parents. That’s when the following recipes work wonders. They’ll make the kids go lip smacking and calmly takes away the parental worry of mild coughs and shivers and injects in a booster of metabolism in all. Simple and nice, this stock of lamb trotters or paya as called in India, is so tasty that it is a literal delicacy in local shacks.

Try this and I promise that you’ll want to go wild enjoying this with your own indigenous variations 🙂 

 

…need to know (food details)

  • Number of people served : 1 bowl, 1 for the treat
  • Preparation time : 25 minutes
  • Serving size : 1/2 to 1 bowl each

….and we need (ingredients)

  • Lamb trotters, 3 to 4 : We
  • Onion, chopped, red, 1 :
  • Garlic cloves, 4 – 5 :
  • Turmeric, 1/4th teaspoon :
  • Cloves, 2 – 3 :
  • Green Cardamom, 1 :
  • Cinnamon, 1/2 inch :
  • Salt, to taste :
  • Ghee, 2 tablespoon :
  • Red Chili Powder, 1/4th teaspoon :
  • Pepper, black powder, 1/4th teaspoon :
  • Coriander, 3 tablespoon :
  • Garam Masala, 1/2 teaspoon :
  • Lemongrass, handfull :
  • Lemon juice, 1/2 teaspoon :

….time to cook ‘n roll (preparing instructions)

  • Wash and clean the trotters several times. Remember where they are located in the body and what use are they for and you’ll do sufficient cleaning am sure 🙂 . Boil the trotters now in 5 cups of water and keep aside.
  • Chop and grind the onions and garlic cloves. Chopping just makes the grindig easy, right ?
  • Take out the trotters (paya) from the stock. Heat the ghee in a pan till it completely  melts. Add the trotters, chili, coriander and garam masala to it and cook well. Should take around 10 – 12  minutes of high to medium flame.
  • Heat a pressure cooker on medium flame. To this add the paste prepared earlier (onion, garlic) and cook for 1 minute.
  • To this add turmeric, cloves, green cardamom, cinnamon and salt and cook for 3 minutes.
  • Add the lamb trotters alongwith the masala in which it was cooked and stir further for a minute.
  • Now add the crudely chopped lemongrass to this and stir for 30 seconds.
  • Finally add the stock prepared in the first step of the recipe and shut the lid of the cooker.
  • Pressure cook for 4 – 5 minutes on high flame and then switch off the flame. Open the lid after the pressure is released sufficiently.
  • Serve hot after squeezing lemon juice over it. Enjoy serving, the flavor would envelop the room, I guarantee 🙂

Storage : Please don’t. The ghee will saturate and the purpose of the shorba will be lost.

Missing Something ? : Try your iterations, open to creativity 🙂

Beetroot stalks fries

Beet Stalk Fries

Got kids waiting. Need quick healthy snacks. Need to impress guests with something unique. Believe me, you can use this absolutely unexpected piece of grub in your refrigerator to generate as many WOWs as possible only by a smart piece of cookery. You are a smart chef, party popper in around 10 minutes ! It’s an MCMH G-man original recipe. Read on

….need to know (food details)

  • Number of people served : 3 kids or 2 adults can enjoy this
  • Preparation time : 12 minutes

….and we need (ingredients)

  • Beetroot stalks 1 handful or 250 gms : Amazing earthly tasting veggie with high level of immunity boosting Vitamin C and with other benefits to bones, liver, kidneys etc. So what are the stalks that i use here. Pluck a beetroot plant off the ground. Most popularly used is the bulbous root, then there are the leaves which are a great alternative to spinach. Finally there are 1/4th to 1/2 inch thick stems which may vary from 4 to 7 inches in length which lie between the root and the leaves. I am using that here. I know we use to throw them away forever long back as we knew. But it is the healthiest and tastiest part of the plant as i have discovered.
  • Parsley chopped 3 teaspoons : Bitter and popular garnish. Great antioxidant and helps people with kidney or gall stones.
  • Oil 1 teaspoon : Can use a seed oil like canola, sunflower etc.
  • Salt a pinch only : good sodium and magnesium provider. Also aids in digestion and dissolution of food particles.

….time to cook ‘n roll (cooking instructions)

  • Chop the beetroot stalks in 2 inch sections.
  • Heat oil in a non stick pan. Keep on high flame for 2 minutes
  • While the oil is almost gone put in the beetroot stalks. Medium the flame at this point and add salt.
  • Stir fry for 6 to 7 minutes. Stir constantly to avoid charring.
  • Take off flame onto a platter. Garnish with chopped parsley.
  • Serve hot always

Storage : Please do not even think about it. Fry only as much as you need.

Missing Something ? : You can replace parsley by coriander. Coriander would have a sweeter milder flavor.