Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup

Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup  is a spicy soup prepared with “smoked” | “fire roasted”  legs of a goat / lamb. This soup is a specialty from South India and generally  prepared hot & spicy with generous addition of pepper. The hotness of the soup with the smoky flavour makes this soup unique among all other non-veg soups which everyone should enjoy.

Generally, any soup or broth prepared with animal bones have numerous health benefits and this “attu kaal” soup is one of the very best.  Doctors themselves prescribe this soup for patients recuperating from fracture. It is very good for those who are weak and sick, for growing children, feeding mothers and  those who suffer from arthritis. I will not recommend this soup for people with cholesterol problem but they can have it rarely, may be once in 2 months.

 Ingredients:

• Aattu Kaal | Goat Trotters (smoked)– 8 pieces
• Shallots (finely chopped) – 10 Nos
• Ginger garlic paste – 1 tbsp
• Green chillies (slitted) – 2 Nos.
• Tomatoes (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander leaves (finely chopped) – 3 tbsp
• Salt to taste.

Method:

1. Wash the goat feet well with water. Rub them hard and ensure that no hair is left on them and keep aside.
2. Add all the above ingredients except pepper powder in a pressure cooker with 3 cups of water.
3. Cook in simmer for about 30 minutes.
4. Allow the pressure to leave by itself.
5. Open and transfer the contents to soup bowl with pepper and garnish with coriander leaves.

Hot & spicy aattu kaal soup is ready to enjoy!

Note:

• The cooking time will vary with the type of goat legs you choose. If it is tender then 30 minutes of cooking is enough otherwise you should allow to cook more.
• If you want you can season the soup with cinnamon & fennel seeds.

Tags:

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Liver soup | Goat Liver Soup | Mutton Liver Soup | Earal Soup

Liver soup | Goat Liver Soup | Mutton Liver Soup | Earal Soup is a healthy  soup, very good for kids, pregnant ladies & lactating mothers. It also helps people to recover from anaemia since liver is supposed to be very high in iron content. As I said in my earlier post for Nenju Elumbu Soup, it has been a practice to have mutton based soups after oil bath during weekends. My grandma used to make anyone of these soups and we used to enjoy a lot.

Unlike other soups, it doesn’t need sautéing, grinding, adding thickening agents, etc. Very simple recipe but the health benefits are many. Even if your kid doesn’t like to eat the liver pieces, it is enough if he/she is made to drink the soup to get the total benefits of liver. This is the way I get my son to enjoy the health benefits of liver.

Ingredients:

• Mutton Liver | Goat Liver - 100 gms
• Shallots – 20 Nos or Big onion (finely  chopped)– 1 No.
• Tomato            (finely chopped)         - 1 No
• Turmeric powder – 1 tsp
• Coriander leaves ( finely chopped) – 1 tsp
• Pepper –Jeera powder – 1 tbsp
• Salt as required

Method:

1. Wash the goat liver in running water and cut into small pieces.
2. Add all ingredients listed above and 3 cups of water in a pressure cooker. Pressure cook for about 10 minutes in simmer.           
3. Let the pressure subside on its own.
4. Then open the pressure cooker, check for spice & salt and adjust accordingly.

Hot, peppery  mutton liver soup is ready to serve! It can be served with any starters like Mutton Kola Urundai!! Always, I serve the soup atleast 1 hour before having lunch.

Note:

• Try to use shallots since it will add up special flavour, taste to the soup.

Tags: Mutton liver soup, mutton soup recipes, Aatu earal soup recipe, Mutton liver charu,  Goat liver recipes,  Liver soup,  Goat Liver charu, Goat liver soup,  Mutton liver pepper soup, Earal soup, ஆட்டு ஈரல் சூப் 

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Vegetable Soup/Mixed Vegetable Soup

Soup… Everyone would like to have a hot steaming cup of soup especially during rainy days and  my family is no exception. Even though we have tasted many soups at the restaurants and so many  ‘ready to make’ soups are available in the market (they may be delicious too!), nothing can compensate for our home-made soups because it is more hygienic and we have the satisfaction that we have served our family the total goodness.  Though it is my family’s favourite, I hardly find time to make it.  But today’s weather essentially forced me into making it.

The   recipe, I have given here neither falls into clear nor creamy soup category. It is a low calorie version with a full pack of nutrients. 

The home made, mixed vegetable soup involves two steps.

Step 1 Preparation of  Vegetable Stock:

Please check my post “How to prepare Vegetable Stock at Home?”

Step 2 Preparation of  vegetable soup:

Ingredients:

• Butter – ½ tsp
• Carrot, cabbage, beans, capsicum (finely chopped) – 1cup
• Garlic(finely chopped) – 3 pods
• Spring Onion & white part (finely chopped) – 3 Nos.
• Spring Onion green part (finely chopped) – 1 tbsp
• Vegetable stock – 3 cups
• Boiled & cooled milk – 1 cup
• Pepper powder & salt to taste

Method:

1. In a sauce pan, sauté spring onion (white part) and garlic in butter until you get a nice aroma.
2. Add finely chopped veggies and sauté for a few minutes without changing the veggies’ colour and losing the crunchiness.
3. Add the vegetable stock prepared  in step(1), and bring it to a boil.
4. Add  chopped required pepper powder and salt.
5. Finally add milk and switch off.
6. Garnish with chopped spring onion.

Your delicious, hot, appetizing vegetable soup is ready to serve!!

Tags: Low calorie vegetable soup, Vegetable broth preparation, preparation of vegetable stock, Cream of vegetable soup low calorie version, Home made vegetable soup, Mixed vegetable soup

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Vegetable Stock ...How to prepare Vegetable Stock at home?

Vegetable stock or Vegetable broth is the extract taken from the vegetables and used mainly for making vegetable soup, stew, etc. Traditionally it is prepared using all leftovers i.e scraps of the vegetables like skin and peels of carrots, potatoes, tips and tails of beans, stems of cauliflower, cabbage  and even the outer peels from onion & garlic. This is done to extract the minerals, nutrients and flavours of the left over veggies, which  are  found in abundance underneath the skin of the vegetables. Now a days, it is not at all advisable to use the outer skin of the vegetables unless we get them organic. So while preparing the stock, use the vegetables after thoroughly washing and peeling the vegetables.

The vegetable soup made with vegetable stock/broth tastes great when compared to the recipes going straight away for soup preparation.  The recipe which I follow for preparing vegetable stock is  very simple but  will take minimum 45 minutes. If you don’t have enough time, you can buy the vegetable stock available in some of the departmental stores. I think, the leading  brands “Knorr”, “Maggi”, etc have vegetable stock cubes. But as  often  I say, home made broth will surely taste better than the store bought ones and it can be prepared in advance!

Ingredients:

• Carrot, cabbage, beans, capsicum (finely chopped) – 1cup
• Garlic(finely chopped) – 3 pods
• Ginger(finely chopped) – ½ “ piece
• Onion(finely chopped) – 1 No.
• Coriander/Celery/Spring onion – a handful
• Bay leaf – 2 Nos.
• Pepper(crushed) - 1 tsp
• Salt

Method:

1. In a sauce pan, add  all the above ingredients with little salt and 3 cups of water.
2. Close the lid and cook in simmer for about 30-45  minutes.
3. Open the lid, take out the bay leaves.
4. Mash the vegetables with a ladle and strain the stock with a metal strainer. Try to squeeze out the maximum pulp from the veggies.

Your vegetable stock/ vegetable broth is ready!

Note:

• You can prepare this stock prior to 2 days of making vegetable soup and store the broth in the refrigerator.
• You can even freeze this stock in ice trays and store these stock cubes for future use.
• There is no hard and fast rule for selection of veggies. You can use anything available at home.
• I didn’t add masala bag since I felt that ginger, garlic flavor is enough as I am going to use this stock  fresh for preparing veg soup today itself. If you like the flavor, you can add as per your choice.

Tags: Vegetable stock recipe, How to make vegetable stock at home, simple vegetable stock recipe, vegetable broth. Vegetable stock recipe for making vegetable soup, veg stock recipe, veg broth recipe, simple vegetable broth recipe, Indian vegetable stock recipe, vegetable extract

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Mutton Bone Soup | Nenju Elumbu Soup (Nenjelumbu Soup) | Maarkandam Soup

Preparation time : 10 minutes     

Cooking time : 20 minutes

Serves 4 

Difficulty :  Easy

Mutton bone soup or Maarkandam Soup or Nenjelumbu soup is a clear soup, it is otherwise called "Nenju Elumbu Charu" and very good for all ages especially for growing children and very easy to make. I used to make this soup at least once in a month. I prefer this soup compared to broiler chicken . But today doctors, dieticians advice us not to take mutton. Children also like chicken and we don’t have any other choice than taking chicken. But the aroma of Country chicken soup  itself will tempt us to drink, that would be that much flavourful and healthy.

It was a practice in olden days to have this soup after taking oil bath on Saturdays. Nowadays, oil bath concept has faded away and  no one seems to apply oil on their scalps.  My grandma used to say that Nenjelumbu i.e bone from the chest portion of the goat does not have much fat and it is good for people suffering from cold and back pain , feeding mothers and those who are  recovering from illness/surgery.

Ingredients:

• Mutton bone    - 250 gms
• Toor  dhal        - 1 tbsp
• Shallots – 10 Nos. or Big onion (finely  chopped)– 1 No.
• Tomato            (finely chopped)         - 2 Nos.
• Ginger – garlic paste  - 2 tbsp
• Turmeric powder – 1 tsp
• Coriander leaves ( finely chopped) – a handful
• Pepper –Jeera powder – 1 tbsp
• Salt as required

Method:

            Add cleaned  bone and dhal in a pressure cooker , add all the above ingredients along with 3 cups of water for about 10 minutes in slow fire. Leave the pressure to subside on its own so that the juice from the bone  gets extracted into the soup. Then open the pressure cooker, check for spice, salt and water. If you want more soup, then add some more water, pepper-jeera powder and salt accordingly. Bring it to one more boil , then switch off. Serve the soup hot with Mutton Kola Urundai!!

Tags: Markandam soup, Nenju elumbu soup, Nenju elumbu charu, Rib bone soup, goat rib bone soup, nenjelumbu charu, mutton bone soup, markandam pepper soup, elumbu soup, elumbu charu, mutton soup

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