Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, nalli paaye with roti. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Nalli paaye with Roti is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Nalli paaye with Roti is something that I have loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can cook nalli paaye with roti using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Nalli paaye with Roti:

1. Take 2 large Cow Trotters (Payay) (cut in 2/3 inch pieces)
2. Make ready 2 cups Plain Yogurt
3. Get 1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
4. Get 2 1/2 tbsp. Coriander Powder (Pisa Dhania)
5. Get 1/2 tbsp. Turmeric Powder (Pisi Haldi)
6. Prepare 1 tbp. Garam Masala Powder
7. Get 1/2 tbsp. Garlic Paste (Pisa Lehsan)
8. Prepare Another 2 bulbs of Garlic (Lehsan) (peeled)
9. Make ready Lemon Juice (from 2 lemons)
10. Get 1 bunch Fresh Coriander Leaves (chopped)(for garnishing)
11. Make ready 4 Green Chillies (for garnishing)
12. Prepare 2 Onions (thinly sliced)
13. Prepare Salt (to taste)
14. Make ready 2 cups Dalda Banaspati or any other Cooking Oil

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Instructions to make Nalli paaye with Roti:

1. 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.)
2. 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
3. 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.
4. 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.
5. 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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