पाया सूप : पौष्टिक तत्वों का अनोखा खज़ाना | Paya Soup Recipe by Chef Ashish Kumar | खरोड़े का सूप

Описание: The Paya soup originated from the amalgamation of South and Central Asian cuisine. Paya soup is a popular dish all over India, Pakistan, and Bangladesh. In Delhi, it is sometimes also referred to as "Khurode ka soup". It is very beneficial to our health as it contains glucosamine and chondroitin. This helps with arthritis and joint pain. It contains gelatin which is a protein and since it is so economical to make, it is an inexpensive source of protein. It is full of minerals like calcium, phosphorus, magnesium. Paya Soup is a good source of the amino acids arginine, glycine, and proline. Glycine supports the body’s detoxification,
supports digestion. It also promotes a healthy immune system and nervous system. Proline supports skin health. If I keep on describing its benefits, this video will be very long. In the last I would say, Paya Soup is the best soup for winter. So let's start the recipe of Paya or Kharoda soup.

Cooking Steps:
These are 4 pieces of goat trotters. The hairs are burned and the skin is rubbed with a brush and rinsed two times. For this recipe, I am using a medium-sized onion, 4-5 green chilies, 4-5 big-sized garlic cloves and a small piece of ginger. Roughly chop these ingredients. I am cooking Paya
Soup in this traditional type of utensil which is known as 'Degchi; It is made of copper which is an excellent conductor of heat. Inside of this Deghchi is coated with a Tin coating which is known as 'Kalai' in the local language in India.
It prevents the food to get in direct contact with copper to avoid as it spoils the taste and also an excess of copper in the diet. You can use any of the utensils available at home. Heat up
Degchi and add 3-4 tablespoons of clarified butter. Clarified butter which is known as Desi Ghee is hot now. Add a bay leaf, a
piece of cinnamon, 5-6 pieces of peppercorns, 4-5 pieces of cloves, 2 pieces of
cardamoms, Add chopped garlic, fry for 1 minute, add chopped ginger, Fry for
two minutes, add chopped onion, fry until golden color, add 2-3 whole red chilies,
Add chopped green chilies, Mix well. Add a half teaspoon of turmeric powder,
Add salt as per taste, Add a half teaspoon of cumin powder, Mix well and cook

for a minute. Add pieces of trotters, Mix well. Cover the lid and cook for 5
minutes at low flame. After 5 minutes, give it a nice stir. Add 1-1.5 liter of water,
Mix well. Increase the flame until it boils, Cover the lid and cook for 1.5 to 2 hours at low heat. As per your convenience, you can cook it in a pressure cooker. Just give 30-40 whistles at low heat. As much as you cook, it will enhance the flavor.
Its been 2 hours, let's check inside. Paya soup is cooked as you can see the flesh is separated from the bones. At last check the flavor and balance with salt if required. Strain it to remove whole spices and rest of the residuals. Take out pieces from residuals. This is our final flavorful and healthy
Paya Soup. Serve hot along with a few bone pieces. Garnish it with coriander leaves.

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