Episode 13: Paya with Roghni Naan2012-07-02
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Wish & Dish With Saadat Episode 13:
- Salt to taste
- Coriander Powder 1 teaspoon
- Ginger Garlic Paste 2 ½ Tablespoons
- Sufi Banaspati (Ghee)
- Red Chilli Powder 2 teaspoons
- Turmeric Powder ½ teaspoon
- Plain Flour ½ Kg
- Milk ½ litre
- Bakray kay Paya 4
- Onion Paste 1 cup paste
- Sesame Seeds for garnish
- Baking Powder ¼ teaspoon
- Sufi Banaspati 1 cup and ½ cup for nan
Add Paya, 1 ½ tablespoons ginger garlic paste and water in a pan and cook for as long as 4 hours.
For gravy, take another pan and fry onion paste in Sufi Banaspati.
After frying onion paste add 1 tablespoon ginger garlic paste, coriander powder, red chilli powder, turmeric powder, salt and cook.
When Paya are cooked add the gravy and cook for another 5 minutes.
For Naan, take a bowl and add plain flour, salt, sugar, baking powder, Sufi Banaspati and Plait with milk.
Make a dough and put sesame seeds on the surface.
Cook Naan in a heated pan.
Apply Sufi Banaspati when the Naan is half cooked.
Now serve the paya with Naan.