Mutton Bone Rasam/Soup

Mutton Bone Rasam/Soup

My son recently had a hairline fractured on his left elbow.  Friends suggested making home made mutton bone soup for a speedy recovery. Apparently the juicy from the bones have healing properties for the bones.  I used a pressure cooker to stew my soup.

Lets look at how to prepare this soup.

Item A
1 tsp of peppercorn
2 tsp of coriander
1 tsp of white peppercorn
1 tsp cumin seeds
1 tsp fennel seeds
2-3 dried chillies depending on the spiciness required
a few sprigs of curry leave

Item B
1 small onion
thumb sized ginger
3-5 cloves of garlic

Item C
1 tomato - chopped small
2-3 chilly  chopped coarsely

Item D
150 gms of mutton bones with fats
6 cups of water
1/2 tsp of turmeric

Item E
1 tbs of gingely oil - optional

Item F
a handful of finely chopped coriander leaves

1.  Grind items A into fine powder and Items B into fine paste.
2.  In a pressure cooker/deep based pot put in all items except gingely oil and coriander leaves.  Cover the pressure cooker and let it on till 5 whistles.
3.  If not using a pressure cooker, stew/boil the soup for an hour or till the meat are well cooked.
4.  Add in gingely oil and chopped coriander leaves and leave it to simmer for another 10 mins.
5.  Ready to serve with bread or rice or just enjoy it as it is.

Enjoy

Sathiarani

My Version of Chicken Noodle Soup

I made this for yesterday night's dinner.  another simple and quick to prepare.

Chicken Noodle Soup

Ingredients
1 packet of rice noodle
5 clove of garlic
thumb size ginger
1 tbs of black pepper
2 tsp of white pepper powder
1 tsp of cumin powder
3 medium sized thigh - skin removed
roughly chopped celery leaves
6-7 baby carrots - halved
a handful of cauliflower florets
salt to taste

Saute (A)
1 cinnamon stick
2-3 cardamons - bruised
2-3 cloves
2-3 aniseeds
1 tsp of fennel seeds
Sesame oil for saute

Garnishing
shredded cooked chicken
fried taufoo
finely chopped celery leaves
finely chopped spring onions

How to do

1.  Wash and toss chicken.
2.  Grind or pound ginger, garlic and black pepper.
3.  In a pot put some water enough to make soup add in chicken and the grinded ginger garlic and black pepper.
4.  Add in white powder, cumin powder roughly chopped celery leaves and let it boil till the chicken is cooked.
5.  Removed the chickens from the soup, removed the chicken from the bones, and put back the bones into soup, add in the carrots and cauliflowers and cook al dente.
6.  Heat  a pan, heat sesame oil, and sauté ingredients (A) till aromatic and pour over the soup.
7.  Shred the chicken pieces. and set aside
8.  Preparing the noodles : - In a pot, add cold water, and noodles, cook till it is soft.  Remove from fire and strain it and ready to use.

To prepare - Dish out some noodles into a bowl, pour hot soup over it and garnish it with taufoo, shredded .

 

 

Enjoy

 

Sathiarani



Chicken Lemongrass Noodle Soup.

I did this recipe a long time ago but some how never got to post it - maybe because I could not find the pictures that I took for this.  I have been wanting to try this recipe for sometime and finally did it. I also learn to make the perfect way to soften the rice vermicelli from http://www.tiffinbiru.com/2013/05/mi-sup-ayam-berserai-untuk-che-mat.html.  thank you very much

My children's verdict  - delicious, must do again, Mine - surely a kepeer, simple and quick to do, hubby's - ate with no comment so it's an A ok...

Lets look at the recipe.

Chicken Lemongrass Noodle Soup...

1/2 kg of chicken cut to bite size
4 potatoes cleaned and cut into 4 and soak in water
a handful of celery leaves - chopped roughly
1 tbs fried onions
1 Maggi Chicken cube
1 packet mix spices for soup (I did not used this)
Water
Salt to taste
1 packet of rice noodle

Ingredients to grind (A)
6 onions
4 cloves garlic
1½ inch ginger
1½ fresh turmeric
1 tbs full black pepper
2 candlenut - slice finely

Ingredients for sauté (B)
1 cinnamon stick
5 cloves
1 star aniseed
3 cardamons
3 lemongrass - bruised lightly

Other ingredients (C)
Dried noodles
Taufoo - fried an slice
Bean sprout , remove ends, wash and drain
chopped celery leaves
Hot Spicy Soya Sauce Sambal

How to prepare:

1.  Soup preparation - Cut chicken into bite size, wash and toss.
2. Heat oil, sauté all in (B) till aromatic.  Add ingredients from (A) and fry till the oil separates. 
3.  Add in the chickens, mix well, add enough water.
4.  Let it boil and  reduce the flame.
5.  Add the chicken cube and roughly chopped celery leaves and fried onions. 
6.  Continue cooking till the chicken is soft, Add water if necessary. 
7.  When chicken is cooked, add in potato and cook till soft. 
8.  Add salt to taste. Let it cook for a few more minutes and remove from fire.

How to prepare the noodles -  Put enough water in a pot, put in the rice noodles in, and let it cook till soft. Once cooked, drain and ready to use.

To dish out - Dish out the cooked noodles into a bowl, Pour in the soup together with the chicken and potato. Garnish with finely bean sprouts, fried taufoo, chopped celery leaves, spring onions and fried onions.

Serve hot with hot spicy soya sauce.

Enjoy just like we did


Sathiarani