ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

NO COPYING ALLOWED FROM THIS SITE

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 Right punishable by Law

Friday, August 10, 2018

BONE PEPPER WATER / BREAST BONE PEPPER WATER



BONE PEPPER WATER / BREAST BONE PEPPER WATER
Ingredients

½ kg soup bones and pieces of meat preferably from the breast portion either beef or lamb or mutton
1 teaspoon cumin powder
1 teaspoon chillie powder
1 teaspoon pepper powder
1 teaspoon coriander powder
1/4  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 6 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. 
Temper the Bone Pepper water with mustard seeds, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any foogath or chutney.


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