Perfect blend of rich and aromatic spices, try this quick White Paye at home.  

Watch this Masala TV video to learn how to make White Paye ,Mustard Fish Pakora and Mandazi. This show of Evening With Shireen with Chef Shireen Anwar aired on 19th August 2019.

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White paye:

Ingredients

Mutton paye 6
Onion 1 ½ cup
Mixed whole spices 1 tbsp
Salt 1 ½ tsp
Green chilies 15 grinded
Coriander leaves 2 tbsp grinded
Coriander powder 1 tsp
Oil ½ cup
Milk 1 cup
Flour (maida) 2 tbsp heaped
Yogurt ½ cup

Ingredients for baghar

Curry leaves 25
Cumin crushed 1 tsp
Garlic crushed 1 tbsp
Oil ¼ cup
Coriander n green chilies to serve
Tandoori nan to serve
Method

In a pressure cooker put onion, oil, whole mixed spices, fry till light golden do not brown, add paye with all the rest and 6 cups water, pressure cook for 1 hour until done, then add maida and milk, mix together into paste to thicken, lastly give baghar, serve garnished with chopped coriander and green chilies. Serve with nan.


Mustard Fish Pakora:

Ingredients

Boneless fish cubes ½ kg
Gram flour 3 tbsp heaped
Rice flour 3 tbsp
Mustard paste 1 tbsp
Lemon juice 2 tbsp
Allspice ½ tsp
Crushed red pepper 1 tsp
Chat masala 1 tsp
Carom ½ tsp
Salt 1 tsp
Oil for deep frying

Method

Mix mustard paste, lemon juice, allspice, ajwain, salt and crushed chilies in a bowl, add fish pieces, mix well to coat well, keep aside for 30 mins, mix together rice flour and gram flour, dust on fish pieces, mix well. Heat oil and deep fry fish pakoras in batches until they are 50% cooked about 3 to 4 mins, drain on kitchen napkin, re-fry till golden brown for another 2 mins, sprinkle chat masala on pakoras, serve with chatni.

Mandazi:

Ingredients

Flour 1 ½ cup
Yellow corn meal ½ cup
Clarified butter ½ cup
Sugar ½ cup
Egg 1
Baking power ½ tsp
Yeast ½ tsp
Custard powder 1tsp heaped
Warm water about ½ cup
Icing sugar to dust
Cream 2tbsp
Method

Mix all the ingredients together and knead the dough very well, cover and leave it to rise for 5 hours, punch down the dough, divide it into 6 balls, roll out each ball into 6 inch circles, cut the circle into 4 equal section, deep fry light golden on both sides on very low heat, remove, dust with icing sugar and enjoy.