Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, nalli paaye with roti. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Nalli paaye with Roti is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Nalli paaye with Roti is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook nalli paaye with roti using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nalli paaye with Roti:
- Make ready 2 large Cow Trotters (Payay) (cut in 2/3 inch pieces)
- Prepare 2 cups Plain Yogurt
- Make ready 1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
- Get 2 1/2 tbsp. Coriander Powder (Pisa Dhania)
- Get 1/2 tbsp. Turmeric Powder (Pisi Haldi)
- Take 1 tbp. Garam Masala Powder
- Get 1/2 tbsp. Garlic Paste (Pisa Lehsan)
- Make ready Another 2 bulbs of Garlic (Lehsan) (peeled)
- Make ready Lemon Juice (from 2 lemons)
- Make ready 1 bunch Fresh Coriander Leaves (chopped)(for garnishing)
- Take 4 Green Chillies (for garnishing)
- Make ready 2 Onions (thinly sliced)
- Take Salt (to taste)
- Get 2 cups Dalda Banaspati or any other Cooking Oil
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Instructions to make Nalli paaye with Roti:
- Wash and clean trotters well, remove any hair. In a large saucepan (that can hold 5 pounds of cooked rice), add trotters, 2 whole garlic bulbs, and enough water to cover them. Boil on medium heat for about 5 to 6 hours. During this process if you see that water is not enough and trotters are not yet absolutely tender, add in some more boiling water (do not put cold water.)
- When trotters become tender and about 4 or 5 cups of soup is left, remove from heat. Discard all big bones; before discarding remove all soft geletine and bone marrow. Set this and small bones aside, strain all of the soup through a fine sieve
- Put banaspati or oil in the same pan and fry onions until brown on medium heat. Remove onions only from oil and grind them. Mix onion paste, plain yogurt, salt, and all dry spices, put them into the saucepan containing the banaspati.
- Keep stirring until all water of the yogurt dries up; add trotters and soup. Place the pan on a heavy griddle or tava and put on low hear for atleast one hour.
- When soup thickens, remove from heat. Add lemon juice. Garnish with coriander leaves, green chillies chopped and Ginger jueinne cutting. Serve while hot, with Roti.
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