Indian Bone broth – Haddi ka shorba2015-08-04
- Yield : 1000 ml
- Servings : 5
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Serve it as a starter, or a very light meal in itself.
I always enjoy home made broths and soups. They are fresh and without any stabilizing agents, hence more nutritious. This bone broth recipe is a very Indian recipe as it uses Tur dal but you can easily substitute tur dal with oats and coriander with celery. The base I love to use is mutton bones, but this broth will taste just as good with Beef or Chicken bones. An excellent pre-dinner soup for cold nights, Bone broth also relieves mild sore throat and cough.
If you like the soup thinner, strain it and serve, and if you like it thicker, add some more dal during the cooking process. I, however, would not advice using more than 2 Tbsp dal as it would change the taste completely.
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients.The bones may or may not have meat still on them.Egg whites may be added during simmering when it is necessary to clarify (i.e., purify, or refine a broth for a cleaner presentation). The egg whites will coagulate, trapping sediment and turbidity into a readily strained mass. Not allowing the original preparation to boil will increase the clarity.Roasted bones will add a rich flavor to the broth but also a dark color.
In Britain, a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).In the Maldives the tuna broth known as garudiya is a basic food item, but it is not eaten as a soup in the general sense of the term
- Mutton bones 500 gms
- Tur Dal 1.5 Tbsp
- Onions 3 large
- Tomatoes 4
- Ginger 1.5 Tbsp (grated)
- Garlic 1.5 Tbsp (crushed)
- Turmeric 1/2 Tsp
- Crushed pepper 2 Tsp
- Cumin powder 2 Tsp
- Fresh Coriander 6-7 Tbsp finely chopped
- Salt to taste
- Ghee 2 Tbsp
Wash and clean the bones, Blanch tomatoes and chop them finely
In a pressure pan heat ghee, add onions, ginger and garlic and fry till the onions turn translucent. Add to it tur dal, turmeric powder, pepper powder, cumin powder, chopped tomatoes, half of chopped coriander, mutton bones and about 3 glasses of water and salt.
Close the lid and reduce the flame after the first whistle. Cook for about 35-40 minutes on low flame. Open the pressure pan after the pressure drops on it's own.
After opening the pan, switch on the heat, keep it on low flame for 2-3 minutes Taste for pepper, cumin and salt and adjust them to your taste.
Garnish with remaining coriander leaves.
Serve hot with bread. This broth goes well with steamed rice too.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.