MUTTON BONE SOUP FOR COLD AND COUGH

 

MUTTON BONE SOUP FOR COLD AND COUGH
Traditional Healthy Recipe
Easy	30 minutes	Round-the-clock	04 Servings

Mutton soup is a simple and healthy recipe served when someone in family is down with cold, cough, sore throat or any nasal congestion. This soup is good to drink in the mornings, at lunch and at dinners. You can either consume it as soup orelse you can have it with rice, idly or dosa.This delicious mutton soup is my mom's signature recipe. She prepares the mutton soup frequently. It is a great appetizer and tastes divine. It keeps the body temperature warm when you are in cold. This soup preparation won't take much of your time. You can make this simple recipe in pressure cooker.		INGREDIENTS  SOUP BASE Mutton bone marrow – 500 grams Turmeric powder – 1/4 Tsp     Rock salt – 1/2 Tsp  Water – Required quantity          SOUP Masala Poppy seeds – 2 Tsp Turmeric Powder – 1/4 Tsp Fennel seeds – 1/2 Tsp  Coriander seeds – 1/2 Tsp  Cumin seeds – 1/2 Tsp   TEMPERING Gingelly oil – 1 Tsp Shallots – 6 No's (Thinly Sliced) Ginger garlic paste – 1/2 Tsp Black pepper powder – To your taste Coriander – Few

 

 

 

TIPS TO GET THE SOUP PERFECT 1. I prefer using mutton with bones. Goat meat always has bones that have flesh attached to it, and such meat gives out the best results. 2. Soak the poppy seeds in water for atleast five minutes before grinding to get a nice smooth texture for the masala. 3. Gingelly oil gives a good flavour to the soup. 4. Mutton pieces should mix well with the soup masala. 5. Adjust the pepper powder according to your taste buds. 6. Use fresh coriander leaves to garnish the soup.

INSTRUCTIONS 1.   In a pressure cooker add mutton bone pieces, turmeric and salt. Add required quantity of water to immerse the bones.  2.   Pressure cook for 5-6 whistle and switch off the flame. Let the pressure from the cooker release naturally. 3.   In a mixer add in turmeric powder, poppy seeds, fennel seeds, coriander seeds,cumin seeds give it a pulse then add some water and grind it to a smooth masala. 4.   In a kadai add gingelly oil, shallots saute for a minute then add ginger garlic paste saute until the raw smell goes off . 5.   Add the soup masala and saute. Once the oil start seperating from the masala add the mutton bone pieces from the soup base. 6.  Let the soup masala blend well with mutton pieces. 7.   Now add in soup broth to the kadai and let it simmer for five minutes. 8.  Flavour soup with black or white pepper powder and switch off the flame. 9.  Garnish with chopped coriander leaves. Serve hot for cold weather.