Animals, birds, humans; all living things on earth need food to survive. Can't survive without food. We humans cook food in many ways, especially in from where I am from. All the hours that is spent to constantly cook delicious food stuns me, at the same time it also makes me just as happy . We also exchange food recipes with each other, and it is always such a pleasure !!
Eid-ul-Azha was celebrated for three days with great joy by the Muslims. No Muslim can fast for these three days. Just eat...and eat. The rich sacrifice as many animals as they can and feed the poor. Non-Muslim friends are invited and they too have a share in the joy. For those who do not eat beef, there are separate arrangements for them. The meat is cooked in the house by two to four people at a time in big pots, and the meat comes out very tasty.
We have some traditional food that we always cook during Eid with the meat. Especially when cooked with bones! We have 'Paya', 'Nehari', Satkara Kari — these dishes are very healthy. Very rich in calcium.
Even if cooked with meat, there are many recipes such as - 'Regella', Vona Gost, Kala Vona, so many!! Some people like to eat spicy recipes, while those who do not like spicy food can cook korma. YOUTUBE -MUSTHAKA MOULA has a ready-made korma recipe. Delicious korma can be cooked and eaten with different choice of meat, while following the same steps.
Today I will show you an easy way to cook "Paya".
 | Paya is a traditional subcontinental dish. It is always made from leg meat with the bone. Paya means "leg". Different countries have different ways of cooking them. It tastes slightly different in Pakistan and in India and in Bangladesh. I will show the simplest way of cooking this delicious food. |
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For Paya, leg bones with meat of any animal can be used.
You will also need oil/ghee, coriander, turmeric, cumin, chilli powder, garam masala, mint leaves, salt, and tomato paste/sour yoghurt.
In a large pot take some leg meat with bones. Meat such as of beef, goat, buffalo, camel, deer, etc. all work fine, add double the amount of water in the pot.
When it comes to a boil, reduce the heat of the stove and let it stew for 2/3 hours.
Heat a little oil or ghee in another pot and fry it with coriander, turmeric, cumin, chilli powder, (remember if you add 2 teaspoons of coriander powder, add 1 teaspoon of other powders) and add salt to taste. You can add tomato paste or sour yogurt.
Then mix the fried spices into the large pot and put in some mint leaves and garam masala on top and leave it on the stove for at least 15/20 minutes with the lid on.
After 15/20 minutes, remove the pot from the oven and after 2/3 minutes open the lid and serve it with either hot plain bread, parata, rice bread or steamed cake.
Voila! Traditional and delicious Paya in a very simple way!