Foodie Delights

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

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 ,