Kulsum Mehmood is an Eye Consultant. She is single mother. She is an Eye Consultant in a Private Eye Institute.
Paya - Also Called As Khur
Paya dish is a very delicious recipe made from goat or lamb legs and relished at homes as well as in hotels and restaurants. Here I have given the recipe of Paya dish.
for paya curry :: serves 4:
- 8 paya
- 4 onions, chopped
- 2 tbspn oil
- 4 tspn ginger - garlic paste
- 1/2 tspn turmeric powder
- 1 tspn red chilli powder
- 1 tspn coriander powder
- 2 green chilly
- 1 tomato, chopped
- 1 tspn cumin seeds
- 2 tspn ghee
- 1/4 tspn fenugreek seeds
- 2 tbspn whole wheat flour
- 1 tspn garam masala
- to taste salt
- 1 1/2 litre water
- 1 cup broken wheat grain, Nisasta explained
Khur ..... Raw ..... Cleaned And Washed
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 30 min
Instructions : : This Is How We Prepare Paya Curry ..... with a twist
- Method: Heat oil in a cooker. Add onions and fry well. Add ginger garlic paste, turmeric powder and washed paya. Fry well for 15- 20 mins. Add green chilly, tomato , salt and 1- 1 ½ litre water. After 1 whistle lower flame and cook for 1 hr. In a big pan heat ghee(clarified butter). Add Cumin seeds, Fenugreek seeds, ginger garlic paste, 1tsp Red Chilli powder, 1 tsp Coriander powder and Wheat Flour. Fry till you get a good smell. Add cooked paya and bring it to boil. Add wheat nisasta to the paya dish and boil. Add garam masala. Serve hot with sheermal/ Arabic bread/ par, roti, garnished with coriander leaves.
- How tender should the paya be cooked : : Paya should be well - cooked ..... for well over one full hour in a pressure cooker after the first whistle, on a low flame .....Then only the cooked paya pieces become tender and delicious ..... The cooked paya meat should be soft and can be chewed smoothly. It should melt in the mouth. It should not leave the bone.....also it should not be under-cooked so that it gets tough and cannot be chewed because it sticks to the bone .....
- To prepare wheat nisasta soak one cup brolen wheat grain in 4 cups of water overnight. in the morning grind it in a mixer grinder and strain the mixture in a vessel. Discard the wheat remnants. Let the strained nisasta rest for 2 to 3 hours. discard the top clear fluid. Add the nisasta to the boiling paya dish to enhance its taste and give thickness to the curry.
© 2008 Dr Kulsum Mehmood
Dr Kulsum Mehmood (author) from Nagpur, India on April 22, 2014:
Yes Mlalwani, stickier the gravy gets, the tastier it gets. And Paya is thick and stickier dish. Thanks for visiting and ur comment.
mlalwani on April 19, 2014:
Am a cook by passion (at home)Remember, the stickier the gravy gets, the better the curry tastes :-)
Dr Kulsum Mehmood (author) from Nagpur, India on January 25, 2014:
ThanQ Fauzi Hassan for visiting and for leaving a nice comment. Enjoy Paya dish.
fauzi hassan on January 23, 2014:
Your recipe is very good and very professionally presented. Well done.
Dr Kulsum Mehmood (author) from Nagpur, India on January 06, 2014:
Thanks Santosh for visiting and for your query. To remove hairs from paya you would have to dip them in boiling water for a short dip and then remove hairs with a knife. Do this repeatedly. Remove the hooves also with the knife. Once most hairs are removed light the stove and burn the small remaining hairs over the flame. The slightly burnt superficial skin of paya can be removed with the knife again. Here in India the butcher removes the hairs from paya for a few rupees and then cuts the cleaned paya into pieces. Wash them nicely with water and cook them. Happy cooking and eating...
santosh on January 03, 2014:
Pls let me know how to clean hair from bone.
Dr Kulsum Mehmood (author) from Nagpur, India on November 17, 2013:
Thanks for visiting and your query.
Dr Kulsum Mehmood (author) from Nagpur, India on November 17, 2013:
Paya soup consumed once in a while will not raise your serum cholesterol. Anything taken in excess is harmful. Even drinking too much water at one time will raise your intra-ocular-pressure if you are a case of glaucoma.
Thanks for your query.
Dr Kulsum Mehmood (author) from Nagpur, India on November 10, 2013:
Thanks Vijay for visit and comment. This way the flavour spreads in the dish evenly. Also while frying ginger garlic paste the flavour of fried garlic gets released. This tastes well. You will appreciate the difference between garlic added while preparing stock and the final garlic addition in frying to golden brown in the curry.
vijay on November 05, 2013:
ginger garlic paste two times!!! not clear?
Dr Kulsum Mehmood (author) from Nagpur, India on January 20, 2013:
Vacation Trip, thank you.
Susan from India on January 19, 2013:
Wow this looks very delicious and easy to make.. Well written, thanks for sharing it.
Dr Kulsum Mehmood (author) from Nagpur, India on October 13, 2012:
@Shabir Khan thanks for visiting my hub. I cannot exactly tell you the fat and cholesterol quantity in paya. But it is slightly more than lean meat. Fat is present in marrow but paya do not have fat as in fatty meat. And cholesterol is more than in lean meat but definitely less than in fatty meat and in brain.
Shabir Khan on October 13, 2012:
Previously iwas actually not taking it now since long , because i presumed it very & full fatty and rich in collestrol.Kindly ,madam Kusum Ji, pl. tell me about the quantom of fat &collestroll in the paya dish. .......... Shabir Khan
Dr Kulsum Mehmood (author) from Nagpur, India on July 06, 2012:
samira, thank you for visiting and leaving a query. Paya soup is not fatty. It is rich in calcium and collagen which is a protein. Good for convalescent patients.
samira on July 05, 2012:
Is paya soup fatty???
Dr Kulsum Mehmood (author) from Nagpur, India on May 14, 2012:
Yes Manish. Paya accelerates bone healing.
manish kamboj on May 14, 2012:
are paya really helpful for fractured bone?
Dr Kulsum Mehmood (author) from Nagpur, India on April 27, 2012:
Dr Kulsum Mehmood (author) from Nagpur, India on April 27, 2012:
Sam on April 26, 2012:
Hi must u add ginger garlic paste half whilst making the paya mix and half whilst seasoning???
Dr Kulsum Mehmood (author) from Nagpur, India on March 29, 2012:
@Hi, Navin. To clean paya, dip them in hot water and then with a sharp knife remove the hairs. Also with knife remove the hooves. On a stove burner burn out the fine hairs. Clean with a knife. Cut them in pieces with a butcher's knife. Wash paya in running water. At our place in Nagpur, India, the butcher charges a small fee and gives us cleaned paya so no sweat.
NAVIN on March 28, 2012:
I LIKE TO KNOW HOW TO CLEAN PAYA
Dr Kulsum Mehmood (author) from Nagpur, India on February 25, 2012:
In Paya recipe what we get after cooking paya for 1 hour in pressure cooker is paya stock. We can use this paya stock for making paya soup. Thanks for visiting.
jyo on February 25, 2012:
hi, i'm a first time user of paya , want to make paya soup , how to make the paya stock. thanks.
Dr Kulsum Mehmood (author) from Nagpur, India on February 21, 2012:
Thank you arshia, vina, anjan.
Anjan on February 21, 2012:
today im trying it...
vina on January 30, 2012:
hi thank u for this recipe. I made it and it was delicious ...
arshia on January 26, 2012:
it is a ve
Dr Kulsum Mehmood (author) from Nagpur, India on January 21, 2012:
@ Thank you Nisha
@ Thank you Usha
Usha on January 21, 2012:
Simple and easy recipe, will try it out today and post the feedback
nisha on January 21, 2012:
Dr Kulsum Mehmood (author) from Nagpur, India on January 13, 2012:
@Deepak thank U.
Deepak on January 13, 2012:
Great receipe. Everybody enjoyed it at home.
Thanks a lot.
Dr Kulsum Mehmood (author) from Nagpur, India on December 26, 2011:
@Chef Dinesh Kumar Thank you.
Chef Dinesh Kumar V8 gourmet on December 26, 2011:
Thanks nice recipe.
Dr Kulsum Mehmood (author) from Nagpur, India on December 24, 2011:
@ Thanks philip.
philip nadthaneal on December 24, 2011:
its super taste
Dr Kulsum Mehmood (author) from Nagpur, India on November 03, 2011:
Sofiya thank you for trying out the recipe and for your encouraging feedback.
sofiya on November 03, 2011:
hi,kulsum r u recipe is easy & good in taste.thank you
Dr Kulsum Mehmood (author) from Nagpur, India on September 27, 2011:
Thank you chavan for visiting my hub. This 12 paya recipe will suffice for 6 persons.
chavan on September 27, 2011:
Pls let me know, for many people this recipe is for ??
Hassan on August 14, 2011:
paya also famous dish in the arabian gulf and iran. It a whole year dish but it is more favourit in winter.
Dr Kulsum Mehmood (author) from Nagpur, India on March 15, 2011:
Thanks Ayesha. I'm sure you will enjoy the feast.
Ayesha on March 15, 2011:
i am cooking this right now and it smells good its the first time im making paya like this......will let u knw how it turned out!!!!
sourin on February 04, 2011:
Dr Kulsum Mehmood (author) from Nagpur, India on February 02, 2011:
Hi sourin. Thanks for visiting. This dish is rich in calcium, proteins and collagen. It is recommended for convalescent and debilitated persons and is good for healing of fractures. Also recommended for convalescents.
sourin on February 01, 2011:
can u plz tell me d nutrition value of paya???????
Dr Kulsum Mehmood (author) from Nagpur, India on January 09, 2011:
Thanks ahmed for your appreciation.
ahmed on January 08, 2011:
thanks anty is gr8 recipes,,to much taisty,, thanks again
Dr Kulsum Mehmood (author) from Nagpur, India on December 29, 2010:
Hi Folks. Lately I have experienced that Paya get well cooked if I cook them on slow heat after first whistle for 1 hour. No need to cook them for a long time. So, I have made the necessary changes in the original recipe. Try this out folks.
nivedita on November 16, 2010:
this looks delicious...i was actually planning to do this tomorrow so i ll try this recipe...
Dr Kulsum Mehmood (author) from Nagpur, India on November 12, 2010:
Thanks yatin for your suggestion. I will try it.
yatin on November 06, 2010:
Another great accompaniment for Paya (especially for the paya soup or a watered down version of the one given by Kulsum ji)is Idiyappam (a.k.a. Spring Hoppers) which is a healthy, fat-free alternative, made of steam cooked rice semiya/sevaiyan. "Idiyappam-Paya" is a highly popular combination along coastal Tamil Nadu(in South India), especially in the Muslim dominated areas and in Muslim-run restaurants.
A few seeds of black pepper added to the ghee along with the cumin and fenugreek seeds will render the Paya curry as a good remedy for cold, too! Try it out.
Dr Kulsum Mehmood (author) from Nagpur, India on November 02, 2010:
Thanks for visiting Girish.
Girish on October 31, 2010:
Fandu, i cook home , once in a week, Tried this recipe , Its Fandu , Thanks Kulsum Aunty.
Dr Kulsum Mehmood (author) from Nagpur, India on October 19, 2010:
Hi Sudhakar. Paya Soup is a better option.
sudhakar on October 13, 2010:
dear madam kulsum, is paya recommended as remedy for arthrities? kindly advise considering it's fat contents.
Filipino Recipe on August 26, 2010:
Nice Indian Lamb Recipe. Thanks for Sharing
Dr Kulsum Mehmood (author) from Nagpur, India on June 15, 2010:
Thank you for visiting aanya. This dish is rich in calcium, proteins and collagen. It is recommended for convalescent and debilitated persons and is good for healing of fractures.
aanya on June 14, 2010:
can u state the nutrition facts of this food. as i can not afford to buy goat/lamb meat but can have 1 leg each member a week. how much helpful this will be to maintain the body needs?
Dr Kulsum Mehmood (author) from Nagpur, India on March 09, 2010:
Thank you Nigel for the comments. I will be writing a hub on Mughlai style paya soup recipe. This will be on next sunday because at the moment I am too busy in my work. Sorry for the delay. Glad to know that your paya dish came out very well.
Nigel on March 09, 2010:
I made your paya curry twice, and loved it. If you have already hosted a recipe on paya soup(spicy maharashtrian style), could you please let me know where you have hosted it?
Dr Kulsum Mehmood (author) from Nagpur, India on February 20, 2010:
Hi Vijay. Thank you for your comment. You can enjoy paya dish with Gakhar which is a Mughlai bread. Or you can even enjoy paya with plain boiled rice. You can read Gakhar recipe here...https://discover.hubpages.com/food/-Gakhar-A-Speci...
Vijay on February 19, 2010:
Hi Kulsum, really nice to see this recipe .we have enjoyed its taste. but can you suggest the combination dish along with this( we tried along with a dish called IDLY which is famous in south india.
Dr Kulsum Mehmood (author) from Nagpur, India on February 09, 2010:
Nigel, I am so happy to know that you liked the paya dish so much. Yes, I do have a paya soup recipe and I will make a hub on it. Do visit again. ThanQ.
Nigel on February 07, 2010:
Dear Kulsum ....Thanks. I made it yesterday and it came out just as it looks in the picture, and delicious. Since I did not have whole flour, I used corn flour. I also added a bit of my personal touch by using 7 curry leafs with the cumin seeds while sputtering. Else I followed your recipe to the T. Do you also have a paya soup recipe?
Dr Kulsum Mehmood (author) from Nagpur, India on February 06, 2010:
Hi Nigel. The water does not dry out while cooking paya for 2 hours on low heat in a pressure cooker. We add 1 1/2 litres of water before pressure cooking. It suffices. Add 2 tbspns of wheat flour to ghee (clarified butter) and fry it till a good smell comes out. Then add pre-cooked paya mix and boil. Wheat flour in paya recipe gives the paya curry a body and thickness so that while eating it does not leave the bread or runs out. Hope you liked the paya you cooked. Thanks for your comment.