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.

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.