Bakray Kay Paye Recipe | Lazzat | Samina Jalil | Desi Food

Bakray Kay Paye are the real way to enjoy a Punjabi style breakfast. Try this dish and let us know how you liked it! Watch this Masala TV video to learn how to make Bakray Kay Paye , Butter Naan and Zafrani Coconut Kheer Recipes. This show of Lazzat with Chef Samina Jalil aired on 26 August 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Bakray Kay Paye Stock ingredients: Mutton Trotters 4 Bone marrow (beef) 2 Onions 2 Whole garlic 1 Ginger 1 large Aniseed 1tbsp Whole coriander 2tbsp Turmeric 1/2tsp White cumin 1tbsp Bay leaf 1 Salt as per taste Green cardamom 8-10 All spice mix 1tbsp Clarified butter as required Spices ingredients: Red paprika powder 1-1/2tbsp Turmeric 1/2tsp Salt 1-1/2tbsp Onion powder 2tbsp Yogurt 3/4cup All spice powder 1-1/2tsp Nutmeg, mace powder 1/2tsp Garnishing ingredients: Green coriander 1/2bunch Ginger 2tbsp Ginger garlic paste 1-1/2tbsp Green chili finely cut 6-8 Method: Firstly wash the mutton trotters and add the beef bone marrow and stocks ingredients in it. Now cook it with water till the trotters are tender. Then sieve the stock and separate the trotters from it and with it set aside the bone marrow pulp. Now heat clarified butter and roast ginger garlic paste, salt, turmeric and yogurt. After that add all spices powder, nutmeg mace powder and trotters stock to boil at high flame and cook 30mins at medium flame. lastly dish It out and garnish it with green coriander, green chili and ginger chopped to serve. Butter Naan Ingredients Flour ½ kg Salt 1 tsp Sugar 1 tbsp Nigella sativa 2 pinch Butter 2-3 tbsp Finely cut green coriander 2 tbsp Yeast 1 tbsp Water ½ cup Zafrani Coconut Kheer Ingredients: Milk 1-1/2 liter Rice (boiled) 3/4cup Coconut powder 4tbsp Condensed milk 3/4cup Pistachios as required Sterling silver paper 1 Whole dried milk 1/2cup Saffron as required Method: Add boiled rice in milk and cook till it thickens. Now add condensed milk, dried whole milk and coconut powder to mix thoroughly and cook till all the ingredients mix and the kheer thickens. Lastly add saffron in milk and dish it out and garnish it with pistachios and lastly serve it with sterling paper.