ANGLO-INDIAN BONE PEPPERWATER

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. 

Its a bowl of goodness on a rainy day 

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.

SHEPHERD’S PIE

SHEPHERD’S PIE (This Recipe is featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes) 

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and chopped finely

3 large potatoes boiled and mashed

1 soup cube either chicken or beef for extra flavor

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 tablespoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

Method

1. Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.

3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside

4. Season the mashed potato with a little butter and salt. (Add a little milk if too dry)

5. Transfer the cooked meat mixture to a big ovenproof dish.

6. Spread the mashed potato on top evenly using a fork.

7. Sprinkle grated cheese on the potato layer.

8. Bake in a moderate oven (150 C) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with Buttered Toast and steamed veggies