ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Monday, July 25, 2011

BREAST BONE PEPPER WATER

Breast Bone Pepper Water is an old Anglo-Indian favourite. It actually morphed from the Mulligatawny Soup of the early days. Breast Bone Pepper Water is ideal for a rainy day.
Eaten with White Steamed Rice and Coconut Chutney, or just have it as a soup, it will take you to Culinary Heaven.
Serves 6 preparation
Time 45 minutes

Ingredients for the Breast Bone Pepper Water
½ kg soup bones and pieces of meat with a little fate preferably from the breast portion
1 teaspoon cumin powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 large onions chopped
2 large tomatoes chopped
Salt to taste
1 teaspoon crushed garlic
½ cup tamarind juice
½ cup coconut paste or coconut milk

Method

Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves.

Serve hot with white steamed rice and any chutney.

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