Apnakarachi Submissions

Pai

Owner: top_dhoom
Hits: 382
Rating: 0.00
Created: 2006-08-10 10:40:19

Submit review Recommend Contact Owner Report Owner's listing

Rating

0 vote

Favoured:

Ingredients

12
   - pai

3
  medium onions, roughly chopped

1
  1inch piece ginger cut into pieces

6
   - garlic cloves, skinned

1
   - cinnamon stick

6
   - cloves

3
   - black cardamoms (bari Iliachi)

1
  teaspoon black peppercorns

2
  teaspoons salt

1 1\2
  teaspoons garlic paste

1 1\2
  teaspoons ginger paste

1 1\2
  teaspoons chili powder

1\4
  teaspoon turmeric powder (haldi)

1 1\2
  teaspoons coriander powder

1 1\2
  teaspoons garam masala

1\2
  cup oil

1\4
  cup coriander leaves, chopped1. Wash pai thoroughly under running tap and scratch burnt part with a sharp knife. 2. Put pais, one onion, ginger, garlic, cinnamon, cloves, black cardamoms, black pepper corns, 1 teaspoon salt and about 4 liters water in a large heavy based skillet. Bring the water to boil, reduce the heat to low, cover and simmer gently for about 3-4 hours or until meat is almost tender. (The process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturers instructions for timing.) 3. Meanwhile prepare the gravy. Heat oil in another large heavy based pan and add remaining onions. Stirring frequently fry the onions for 5-8 minutes or until onions are transparent and soft but not brown. Add garlic and ginger paste and continue frying for another few minutes. Add a little water to prevent the mixture from sticking to the bottom. Add chili powder, turmeric powder, coriander powder, garam masala, salt and 3-4 tablespoon water to onion mixture. Stir fry for another few minutes. Add a little more water if mixture sticks to the bottom of the pan. 4. Remove pais from stock and add to gravy. And stirring frequently fry for 8-10 minutes. (During frying add about 1\4 cup stock to prevent the mixture from sticking.) 5. Add remaining stock to pais, Note: stock should be at least 6 cups, if it is less add water to required quantity. Bring the stock to boil over medium heat. Then reduce heat to low, cover and cook until the pai are very tender and soft, about 20 minutes and the gravy is thick and sticky. Add more water for thin gravy. Sprinkle coriander leaves before serving. Serve hot with Nan or boiled rice.

Reviews (0)

Be the first to review this listing!

Add Your Article

Share your recent articles with others

>> Add Your Article

Add Your Joke

submit your laughtereous jokes at apnakarachi.com

>> Add your Joke

Add Your Poetry

Post your Poetry contributions here

>> Add your poetry

Add Your Recipe