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Bharani Soup
Posted Date: 18 Jun 2008 Resource Type: Articles/Knowledge Sharing Category: Entertainments
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Posted By: Sruthi S Member Level: Silver
Rating:  Points: 1
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1. Cleaned mutton head without the brain - 1 no.
2. Mutton shank bones - 4 no.s
3. Cinnamon stick - 4 pieces
4. Cardamom - 4 pieces
5. Cloves - 4 pieces
6. Dry ginger - 5 grams
7. Crushed Pepper corns - 20 grams
8. Small onion - 500 grams
9. Small onion rings fried in Ghee - 30 grams
10. Julienne of fresh Ginger - 20 grams
11. Mustard seeds - 10 grams
12. Curry Leaves - 3 no.s
13. Shredded Curry leaves(sprigs) - 10 grams
1. Clean the head bones and the shank bones well, crack it into big pieces and blanch.
2. Make a good stock with it (simmering only for about 6 hours) and during the last hour of simmering add the cinnamon, cardamom, cloves, and dry ginger. Reduce the stock to about 1.8 liters.
3. Heat a thick-bottomed pan, pour the ghee, crackle the mustard, curry leaf & fenugreek. Lower the heat and sauté well the crushed peppercorns for infusion.
4. Once sautéed, add the sliced onions, ginger julienne, and fry till golden. Add the sultanas.
5. Pour the stock and simmer for about 10 minutes.
6. Serve hot, garnished with fried small onions and shredded curry leaf.
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