Its the day to fill the gap between April and October with some timeless recipes I guess. Well, that is what I have been up to these few months. What filled the gap between 2007 and 2013 is a story for another day. A day when we all have the luxury to sit back and talk over several cups of hot chai.
I was never a fan of meat ever, ever - growing up that is. As a child, I ran away from "non-veg" sundays and hated third day wedding feasts where the kith and kin were served elaborate meaty delicacies. Doing complete justice to that taste of mine, I married a vegetarian. A so called vegetarian, I'll clarify that statement later. Anyways, after giving birth to children and learning a lot more about life in general and receiving real advice from older women - that I actually listen to these days...am coming to appreciate nutrient density. Food and nutrition has always been my passion but I had never cared about meat earlier. So, here it is - old fashioned traditional mutton soup. Its basically an Indian broth/stock - contains vital minerals. Grandma knew it best. This is THE soup that is given to new mothers for up to a month after birth. Many reliable sources have confirmed this to me.
Recipe credits go to my mother, but I tweaked it to include 3 more ingredients - lemon, ginger and coriander seeds. Any meat and lemon marry well together I feel.
Mutton bones - 1/2 pound (this is goat, not lamb)
Pinch of turmeric
Onion - 1 medium
Tomato - 1 medium
Cumin, Black pepper, Coriander seeds - 1 tsp each
Garlic - 5 pods
Ginger - an inch
Salt - few tsp
Curry leaves - few
Wash mutton in turmeric and water. Add salt and lemon, let it sit for 1/2 hour.
In a pressure cooker fry onion pieces in oil. Make a coarse paste of jeera/cumin, corriander, black pepper, ginger and garlic. Add this to onions and fry. The aroma is just wonderful and fills the air. Keep the exhaust on and kitchen windows open. Add in chopped tomato pieces, curry leaves and salt. Fry for few minutes.
Add the bones and fry for 5 minutes. Pour in water - Mutton:Water - 1:4.
Cook for 10 whistles. Filter extract.
Take second extract with few more cups of water and pressure cook again for 6 whistles.
Mix 1st and 2nd extract for soup. You will see the natural fat of the mutton in the form of oil floating on top, that is the good stuff. Stuff that's good for your body. Plus, no one makes these soups everyday....and a little fat did no one any harm.
I was never a fan of meat ever, ever - growing up that is. As a child, I ran away from "non-veg" sundays and hated third day wedding feasts where the kith and kin were served elaborate meaty delicacies. Doing complete justice to that taste of mine, I married a vegetarian. A so called vegetarian, I'll clarify that statement later. Anyways, after giving birth to children and learning a lot more about life in general and receiving real advice from older women - that I actually listen to these days...am coming to appreciate nutrient density. Food and nutrition has always been my passion but I had never cared about meat earlier. So, here it is - old fashioned traditional mutton soup. Its basically an Indian broth/stock - contains vital minerals. Grandma knew it best. This is THE soup that is given to new mothers for up to a month after birth. Many reliable sources have confirmed this to me.
Recipe credits go to my mother, but I tweaked it to include 3 more ingredients - lemon, ginger and coriander seeds. Any meat and lemon marry well together I feel.
Mutton bones - 1/2 pound (this is goat, not lamb)
Pinch of turmeric
Onion - 1 medium
Tomato - 1 medium
Cumin, Black pepper, Coriander seeds - 1 tsp each
Garlic - 5 pods
Ginger - an inch
Salt - few tsp
Curry leaves - few
Wash mutton in turmeric and water. Add salt and lemon, let it sit for 1/2 hour.
In a pressure cooker fry onion pieces in oil. Make a coarse paste of jeera/cumin, corriander, black pepper, ginger and garlic. Add this to onions and fry. The aroma is just wonderful and fills the air. Keep the exhaust on and kitchen windows open. Add in chopped tomato pieces, curry leaves and salt. Fry for few minutes.
Add the bones and fry for 5 minutes. Pour in water - Mutton:Water - 1:4.
Cook for 10 whistles. Filter extract.
Take second extract with few more cups of water and pressure cook again for 6 whistles.
Mix 1st and 2nd extract for soup. You will see the natural fat of the mutton in the form of oil floating on top, that is the good stuff. Stuff that's good for your body. Plus, no one makes these soups everyday....and a little fat did no one any harm.
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