Hey Fella, I assume you’re having a wonderful day and getting your laughing gear round with preferred dishes. Let me introduce you to Lamb Trotters (so-called Mutton Paya Soup or lamb trotters soup), this appetizing and luxurious dish is a heavy stew fostered from feet of goat or lamb, bones from the leg with wealthy gelatin marrow enveloped with meat. This recipe is perfect to be ponder during winters as it keeps me cosy and I always make this during winters and rainy to get warmth.
It is sort of a spicy sticky soup. It is eaten warm enough, because when it gets cold it curdles. It is healthy for countless reasons:
Miracle food for post natal recovery
Revives aging bones
Prep time: 40 minutes Cooking time: 1 hour
INGREDIENTS (4 persons)
4-6 lamb legs/paya/trotters
salt – to taste
1 tsp Turmeric powder & Red chilli powder
2 tsp grated ginger(adrak)
2-3 cloves of garlic(lehsun)
4-5 black pepper corns
2 tbsp finely chopped coriander leaves
1 tsp finely chopped mint leaves
½ cup onions finely sliced
3-4 cups of water
1 tsp oil
First of all, clean trotters with dough (little liquid consistency drafted by flour & water) as it may contain animal wool which I dont like to be sinking in my soup.
Then put in the legs of lamb/paya/trotters in a pressure cooker with some salt, turmeric powder and 3 cups of water.
Pressure cook for about 20-30 minutes on low flame and put aside.
Meantime in a sauce pan, heat oil, add sliced onions & fry till golden brown.
Add ginger-garlic paste with lamb legs and fry them. Now add in black pepper corns, coriander powder, red chilies powder and fry.
Transfer the paya soup ( made in step 3) in it, add coriander leaves, mint leaves.
Cook till gravy thickens and switch off the flame.
The face is the mirror of the mind, and eyes without speaking confess the secrets of the heart. – St. Jerome
Don’t know if its only me or anyone else who feels the same way that whatever path of success I am in, I never feel satisfied, feels like there is always some thing missing, something could be better than that..AHHH! Literally this feeling leaves you as “total failure”.
What REASONS I unearth for this unfortunate emotion is:
Being Unthankful To ALLAH
Devil or Satan wants us humans to be ungrateful to Allah, in fact this is one of satan’s primary mission to make human beings unappreciated to our God.
The NHS guides us to steer clear of smoking, be full of get-up-and-go, persist in being healthy weight and the list goes on..
Quit Digging Holes
Stop thinking about your doomed past events, they are for no good in present. Understand that it’s over and you have a new situation you want to focus on. Whenever you go off-track in a problem or the past or future in your thoughts then, breathe with your tummy for two minutes and just concentrate on the air coming in and out. It will hush your body down and drive your mind back into the existing moment again. Then you get go aiming on what is most crucial for you afresh.
Don’t Intend For Perfection
Life was never, and never will be perfect so that you could end up happily. Question to ask yourself is: Does perfection in any task lead to your satisfaction? If it’s YES then stop over-burdening your own self.. as things can go with good enough approach too!!
Also happiness will be troublesome to smell out with unnecessary perfectionism. Spotting the performance beam at an nonhuman level usually assists to low self-esteem too.
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Being vital to healthy diet, the naked truth about eating fish is to include it to your home menu at the minimum once or twice weekly. Seafood and fish are gold mines of mind and heart health booster omega-3 fats, wealthy in vitamin-D and selenium, high in protein, and low in saturated fat.
So you just had a look on a quickie healthy profile of seafood, Now move ahead to 5 easy peasy recipes of seafood to get a thril in your meal!!
Recipe : 1
FISH COCONUT CURRY
You can put any fish fillets (salmon, swordfish, red snapper) and other types of seafood to use in this curry (shrimp, mussels), this prescription is speedy enough for any day – ready in under 30 minutes
1 pound boneless, fish fillets (nice big chunks of 2-inch)
1 tablespoon olive oil
1/2 grated onion
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 tomato, diced
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/4 teaspoon turmeric powder
1/2 teaspoon salt
Freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, lengthwise slices one-half inch thick (optional)
1. Clean the fish and pat it very dry wih very soft towel.
2. Warm up a pan over medium heat and whirl in the oil. Whilst the oil is warmed up, add on onion, ginger and garlic. Pivot the heat to medium-low and let the odoriferous cook gradually. Quickly fried it until aromatic, all over 5 minutes. Alert not to set it on fire!
3. Now add tomato and saute for another 3 minutes, moving recurrently. Use your hand grip and shatter the tomatoes quite a little, to split them up.
4. Sprinkle the spice base made up of garam masala, chili powder, salt and pepper. Toss together and cook for 2 minutes.
5. Increase the heat to medium-high. Spill in the coconut milk and the water. Count in the chili pepper (optional). When the mixture comes proceed to bubble, count up the fish and cook for 4 minutes or so, till the fish is cooked through.
6. Scatter some curry leaves and serve with rice.
Recipe : 2
CHILLI GARLIC PRAWNS
Pungent chillies and strong flavors of garlic, express out the ideal in this appetizing and savoury prawn dish.
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red cayenne chillies, thinly sliced
1kg medium green king prawns, peeled (tails intact), deveined
Heat the melted butter and oil in a large skillet over medium-high heat, add garlic and chilli. Cook, agitation for 1 minute or until aromas starts releasing out. Add prawns. Cook, moving occasionally till all prawns turn pink.
4 cups lettuce (about 8 ounces), torn into bite-size pieces
In a small pan, tender the bacon over medium heat until crisp. Take out from the pan and turn into small pieces.
Timidly toss the lettuce, shrimp, crab, and avocado in a medium bowl. Add 1 tablespoon of the dressing (2 tablespoons lemon juice, 1 teaspoon mayonnaise
,½ teaspoon mustard,¼ teaspoon salt, pinch pepper, 2-3 tablespoons extra virgin olive oil) and toss to coat. Spoon the bacon over the salad. Serve immediately.