ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Saturday, October 20, 2012

BONE PEPPER WATER

Bone Pepper Water is also known as Breast Bone Pepper water since mostly the soft peices of meat and bones from the breast portion is used in its preparation. Bone pepper water is actually a spicier version of Mulligatawny Soup.

Serves 6   preparation Time 45 minutes
Ingredients
½ kg soup bones and pieces of meat preferably from the breast portion
2 teaspoons cumin powder                    
1 teaspoons chillie 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 (optional)
2 tablespoons chopped coriander leaves for garnishing

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 plain rice and any chutney.

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