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.

 

MURUNGAI KEERAI VADAI

 

INGREDIENTS :

• Murungai Keerai (Drumstick leaves) - 2 cups
• Channa dal - 1 cup
• Green chillies - 4
• Jeera - 1 tsp 
• Onion - 1
• Salt to taste.

METHOD OF PREPARATION:

1. Soak dal for 3 hours and blend them a bit coarsely. Transfer it to a big bowl.

2. Add in chopped onion, green chillies, jeera, drumstick leaves and salt to the blended dal. Mix it well to get like Vadai batter.

3. Heat oil for deep frying. Rough a small ball of batter, flatten it and drop in the hot oil. Flip it till roasted well.

Serve hot.

PANEER PAKODA

INGREDIENTS: 

Paneer - 250 gms

Besan/ Gram flour - 1 cup

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsps

Baking soda - 1/4 tsp

Kasturi methi - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Prepare a smooth batter with besan, baking soda, chilli and turmeric powder, kasturi methi and salt with sufficient water without lumps.

2. Dip the paneer cubes in the batter to get coated well.

3) Heat oil for deep frying. Once hot, drop in the panner cubes and fry till golden brown.

Serve hot.

MURUNGAI KEERAI MOLAGOOTAL

INGREDIENTS :

Moong Dal - 1 cup

Onion - 1 big

Drumstick Leaves - 2 cups

Garlic cloves - 5

Turmeric powder - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Salt to taste

To Grind :

Coconut - 5 pieces

Pepper - 2 tsps

Jeera - 1 tsp

Coriander seeds - 2 tsps

METHOD OF PREPARATION :

1. Roast dal in a pressure pan for 2 minutes. Add water , turmeric powder and oil. Pressure cook for 1 whistle. Once done, allow the steam to leave and keep it aside.

2. Heat oil in a pan. Once hot, add Mustard and Jeera. Then, add finely chopped onion and garlic cloves. Saute till tender.

3. Add drumstick Leaves. Sprinkle little water and cover with a lid.

4. Add in the cooked dal and the grinded masala with little water and salt. Mix it well and bring it to boil. Cook till the oil separates out.

 Serve hot with Rice.

MUSHROOM VEGETABLES BIRYANI (IN RICE COOKER)

INGREDIENTS :

Mushroom - 200 gms

Peas, Carrot, Potato, Bell pepper - 1 1/2 cup

Onion - 1 big

Tomato - 2

Green chillies - 4

Mint leaves , Coriander leaves

Salt to taste

Ginger - garlic paste - 1 1/4 tsp

Chilli powder - 1 tsp

Garam masala - 1/2 tsp

Cinnamon - 2

Cloves - 1

Bay leaves - 2

METHOD OF PREPARATION :

1) Soak rice for 20 minutes. Clean mushroom in running water and slice them in halves.

2) Heat ghee in a kadai . Once hot, add add cinnamon , cloves and bay leaves, chopped onion. Saute till onion becomes tender.

3) Then,add chopped tomato, , split chillies . Once it becomes skinny , add ginger-garlic paste and mint, coriander leaves.

4) Add Vegetables and little water and cover with a lid. Cook till half cooked and tender. Then, add in mushroom,salt, Chilli powder, Garam masala and saute for 10 minutes .

5) Meanwhile, wash rice well and soak in water for 20 minutes. Then, add it to the rice cooker with 1 cup of water.

6) Add in the prepared vegetables and mushroom mix to it with very little water. Cook till done.

Serve hot with Raitha.