MUTTON RIB BONES SOUP (NENJU ELUMBU SOUP)

A warming bowl of Mutton Rib bones Soup (Nenju elmbu Soup in Tamil) gives a soothing relief for cold and chest congestion. This soup is prepared with freshly ground spices. It is commonly prepared at home mostly during Monsoon and Winter. We never missed it in Sunday meals during our childhood days. Today, I am sharing the preparation of this most comforting soup in my grandmother's cooking style.

INGREDIENTS :

Mutton Rib bones - 400 gms

Pearl Onions - 50 gms

Garlic cloves - 6

Tomato - 1 small size, well ripened.

Cloves - 2

Cinnamon sticks - 2

Turmeric powder - 1/2 tsp

Sesame/ Gingelly oil as required.

Curry leaves and Coriander leaves - a handful

To powder : 

Coriander seeds - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp . 

Sukku/ Dried ginger - 1/2 tsp. Blend them finely. 

Wash the bones well in cool fresh water with turmeric powder and keep aside.

METHOD OF PREPARATION:

1. Heat oil in a pressure cooker. Once hot, add cloves and cinnamon. When it splutters, add in the well washed rib bones. Saute for few minutes.

2) Then, add crushed onion and garlic to it. 

3) Then add chopped tomato and curry leaves.

4) Add 4 cups of water, add turmeric powder and pressure cook for 5-6 whistles and leave it aside till the steam leaves out completely.

5) Remove the lid once the steam leaves, leave it again the flame. Add in the blended powder and salt. Mix it well and bring it to boil for few minutes and garnish it with coriander leaves before removing it from the stove.

Mutton Rib bone soup is ready to be served hot.

BANANA DRYFRUITS BREAD

INGREDIENTS :

• 3 ripen bananas
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1/2 cup milk
• 2 eggs
• 1 cup self-raising flour
• 1/2 cup steamed wheat flour
• 3 pinches of baking soda
• 4 pinches of baking powder
• a handful of raisins,apricots and figs
• 1/3 cup of crushed walnuts
• 1/2 tbsp vanilla essense

METHOD OF PREPARATION :

1. Mash the 3 bananas thoroughly, add the sugar and milk. Then, melt butter and add it to the bowl. Mix it smoothly for a few minutes with only a few small lumps.

2. Crack the eggs and beat the mixuture again until smooth.

3. Now add the flour together, with the baking soda, baking powder and mix them until a smooth mixture is formed.

4. Add the raisins and crushed walnuts to the mixture and give it a stir.

5. Now, add the vanilla essense and give it another stir. The batter is now ready.

6. Butter the sides of the cake tin on the insides and pour the batter into it. Top it with handful of crushed almonds.

7. Heat the oven to 180 degrees and place the tin in the oven. Cook for 40 -50 minutes. Check whether the crust is turned brown and prick with a toothpick in the middle of the cake. If the toothpick comes out dry and easy, switch off the oven. Remove the tin and allow it to cool for 10 minutes. Then Transfer it to a tray and make slices slowly. 

The banana dry fruits bread is now ready to be served.

 

VEGETABLES MOR KULAMBHU

INGREDIENTS : 

Vegetables (Mango - few pieces, Potato -1, Brinjal - 2, Bottlegourd - 1 cup cubed)

Red Chillies -- 2 

Mustad - 1 tsp 

Urat dal - 1 tsp 

Salt to taste 

Buttermilk - 2 cups 

Turmeric powder - 1/2 tsp 

Asafoetida - a pinch 

TO GRIND :

Coconut -- 4 pieces

Rice - 1/2 tsp

Channa dal -1 tsp

Jeera - 1 tsp

Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, saute potato, brinjal and bottlegourd for few minutes. Add little water, cover with a lid and cook till done.

2. Then, add the blended masala to it with turmeric powder, water and salt. Bring it to boil.

3. When it starts boiling, add in mango pieces.

4. Once cooked well, switch off the flame and remove from the stove. Allow it to cool for 10 minutes. Then mix in the buttermilk and tadka it with Mustard, Jeera, Curry leaves and Red chillies.

Serve hot with Rice.