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Bhaji ka Chaar

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Bhaji ka char is a tangy, spicy curry made from seasonal greens and dals. It is a very rustic recipe commonly prepared in Muslim households in Mysore and surrounding areas. For me this is a very special dish as this is simple, delicious and highly nutritious. In our house the expert in making bhaji ka char is my aunt, Afza aunty. Come monsoon or winter, whenever there was a sharp chill in the weather my request to Afza aunty was “ Aaj bhaji ka char banao”. My aunty used to happily oblige as this is her favourite too. The recipe is totally borrowed from her and reproduced below.Thank you Afza aunty for the recipe and the beautiful memories. Before we get to the actual details, there are few points to note. The bhaji or greens used in the char are either chaulai or chudi ki bhaji or dant  ( all called as amaranth leaves in English) or munge ki bhaji ( moringa leaves) or you can mix chaulai, dant and dill leaves ( Sui ki bhaji) in equal proportions. Palak, methi or other green lea
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Paya ka shorba - Lamb trotter soup

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Paya ka shorba is a delicious soup made from lamb trotters. The paya ka shorba is a delightful blend of mild spices and the succulent taste of the paya. Usually served with layered wheat paratha, the soup can be had as such after seasoning with a dash of lemon juice.  Ingredients  List 1  Paya - 1 set. Cleaned well.  Garlic cloves, whole - 6-7  Channa dal - 1table spoon, soaked for 30 minutes Black pepper - 8-10 peppercorns Ghee - 1 table spoon Water - Enough to cover an inch above the paya  Salt - 2 tsp List 2  Onion - 2 large onions, chopped fine Green chilli - 2, sliced fine Ginger garlic paste - 2 table spoon Tomato Paste - 1/2 cup Red chilli powder - 2 tsp Dhania powder - 2 tsp Garam masala powder - 1 tsp Oil - 2-3 table spoon Salt - to taste For garnishing Chopped coriander Lemon wedges Method  In a pressure cooker, add all the ingredients given under "List 1" Close the pressure cooker ,
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Fish Curry - Traditional recipe

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One of the best fish curries which I have ever tasted was made by my grandmother and the taste still lingers on and revives beautiful memories of the tastiest meals my   Amma used to make. The fish curry made in our home is a little different as we use a double tempering and the ground raw masala is mixed   first and then tempered. This is a very unique way of cooking a fish curry which I have not seen elsewhere and the slow cooking method gives a very tangy, spicy curry. Any kind of fish can be used to prepare the curry but in Mysore we use the freshwater or the river Fish like rohu or Cutla or the most delicious Baam fish ( well it is a local fish... don't know the English name).   Ingredients ·          Fresh fish cut into fillets -500 grams ·          Onion - 4 medium sized ·            Tomatoes – 4 medium sized ·          Ginger and garlic paste one and a half tablespoon ·          Zeera and methi half teaspoon each ·          Tamarind pulp thic
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Kheema Pulao

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Kheema Pulao is a delicious and easy to make one pot meal. The meatiness of the dish along with the spices used in the pulao give a unique taste. The pulao itself is a complete meal and can be served with a raita. Ingredients Rice - 2 cups, washed and soaked for 30 mins Kheema ( Chicken , beef or lamb) - 1 cup or 200 g Oil or ghee - 3 table spoon 1 large onion - Sliced Green chilli - 4 slit Tomatoes - 2 large, chopped fine Garam Masala powder - 1/2 tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Whole spices ( Black pepper - 5-6 pieces, cloves - 2-3, Cardamom - 2 pieces) Ginger garlic paste - 1 tablespoon Salt to taste Water - 4 cups Coriander and pudina leaves - handful Method In a large pot, heat oil and add the green chilies.  Add the onions and salt and fry until crisp. Add the ginger garlic paste to the onions and saute for 1 min Add the chopped tomatoes and the spice powders Cover the pan and cook until the tomatoes soften Add the Kheema
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Masaleedar Kheema

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Kheema or minced meat is used in the preparation of several non-vegetarian dishes in muslim households of Mysore. Kheema adds a special flavor when added to any dish. I feel Kheema, like potato is very versatile and blends wells with other ingredients to give out its unique flavour and aroma. The Masaledaar Kheema recipe can be prepared either with lamb, beef or chicken Kheema.   The basic recipe remains the same but variants like Keema Mutter, Aloo Kheema or Kheema beans aloo can be prepared. Ingredients Kheema ( Lamb) – 300 g ( washed and drained) Oil – 2 table spoon Chopped Onion – 1 cup Tomatoes ( Medium sized, Ripe) – finely chopped Green chilli – 1 chopped Ginger Garlic paste – 1.5 table spoon Red chilli powder – 2 tsp Turmeric powder – ¼ tsp Dhania powder – 1 .5 tsp Garam masala Powder – 1 tsp Chopped Coriander leaves – Handful Fresh Lemon juice – Few drops Method 1.        Heat oil in a pressure cooker and add
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Kaleji Masala

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Kaleji Masala or Lamb liver fry is a unique dish and commonly cooked in the muslim households of Mysore. In my family, it is a favourite dish of all the elders as the kids do not like eating offal. During Bakrid, this is one of the dishes on EID, made from liver taken after the lamb is sacrificed. In few families, Kaleeji masala and parathas are cooked for breakfast. The Kaleeji Masala has a pleasing taste  and goes well with paranthas or with rice and dal as a side dish Ingredients Liver - 250 g   (Note-The liver should be cleaned to remove the overlying membrane) Onion - 2, chopped fine Oil - 2 tablespoon Green chilli - 2, sliced fine Ginger garlic paste - 2 tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Dhania powder - 1 tsp Black pepper powder - 1 tsp Tomatoes - 3 medium sized made into a coarse paste without water Salt to taste Juice of half lemon Corainder leaves for added flavor Steps: Cut into m
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Warkhi Ka Meetha

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In all the Muslim weddings in Mysore and surrounding regions, Warkhi ka meetha tops the dessert menu.The simplicity of this dish gives it a special place in the hearts as well as on the dining tables of all the Mysoreans. Warkhi is a variety of biscuit with a crisp crust and locally available in all the bakeries of old Mysore. Though I am not well acquainted with the history of how this simple biscuit was used into a delectable sweet dish, I do have memories of cart vendors selling this just before Ramzan. The left over biscuits can be served with tea and make an yummy combo. The taste of Warkhi ka meetha is very delicate and rich. The richness is from the ghee, saffron and the khoa. Though the preparation itself takes less time, The crushing and roasting of the coarsely pounded biscuits takes much time and needs to be done carefully. Ingredients Milk - 1 litre Warkhi Biscuits - 150 g Khoa - 100 g Sugar - 250 g ( Add less if you prefer a less sweet meetha) Wa
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