Mutton Do Pyaaza Recipe
Authentice recipe handed down by nani and posted by Resident chef sooch
DO PYAAZA
or Hyderabadi Do pyaaza / Chicken do Pyaaza / beef do pyaaza are all based on the " do pyaaza recipe base ".
So what is do pyaaza ?
Do = 2
Pyaaza = Onion's
so pretty much in simple terms it means 2 onions .. which also means the recipe is mainly based using onions as the main ingredient.
Teen pyaaza : This recipe can also be made as a teen pyaaza which pretty much means adding one more onion to the 2 onions
Mutton Do pyaaza Recipe
Recipe Ingredients
Onions 1kg
Ginger
Garlic
Salt
Coriander powder
Red chili powder
Cumin powder
Spices - cardamom, cinnamon, cloves, bay leaves
Fresh coriander
2 Tomatoes
Recipe Method
1.Heat the oil in the pan or dish, add the cardamom, cinnamon, cloves, bay leaves and fry for a minute e or 2
2,Add Ginger & garlic finely chopped and Half the amount ( half kg ) of the sliced onions to the oil and stir it until golden translucent brown
3.Then add the diced mutton , tomatoes and remaining onions with some salt and red chili powder and fry until the water is evaporated from the mixture and the meat looks cooked ( about 45 mins approx )
4.Now add 1 tablespoon cumin powder, 1 tablespoon coriander powder, half a cup of water and cover the dish to cook for half an hour in the spices to have an aromatic delicious Mutton do pyaaza
5.This can be achieved with chicken, beef and pork to make do pyaaza of these meats
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But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. 
have their own special versions of the tea. The key to making good tea is to leave the tea leaves (or tea dust) in the hot/boiling water long enough to get the flavor of the tea but not too long. Excessive exposure of tea to heat will release the bitter tannins in the tea leaves. Because of the huge range of possible variations, masala chai can be considered a class of tea rather than a specific kind. But all masala chai has the following four basic components: 
It is the perfect blend of freshly ground spices (chai masala) like cloves, cinnamon, nutmeg, ginger, cardamom and , added to a boiling pot of loose leaf tea and milk to make a delicious, satisfying and healthy beverage. 
though many households blend their own.
