Chennai special Goat leg soup

Goat leg soup is one of the most healthiest soups of India . I usually make  a simple version to prepare this soup, as I would take half of the soup to serve before meal and use the remaining to make kuruma / paya. Click to see my clear soup method.
Then last year, one of my neighborhood friend made this most popular version of goat leg soup and I got the hint of this recipe also.

Bring everything to a boil with tomatoes.

Ingredients:

Goat leg - 2
Turmeric powder - 1 tsp + 1/2 tsp
ginger- 2 inch
garlic- 1(whole)
Sesame oil - 2 to 3 tbsp
Bay leaves -2
cinnamon- 1 inch
fennel seeds - 1 tbsp
cumin seeds - 1 tsp
black pepper - 1 tsp (whole)+ 2 tbsp (powdered)
Red onion - 2
tomato - 4
curry leaves- 1 sprig
cilantro- 1 handful
mint leaves - 1 handful
Green chilli- 2

Method:

First slightly blacken the skin in legs in flame to burn all the left over hair.
Break it in to two pieces to reduce the length. (In some mutton shops they do these processes before selling).
Then rub and wash it thoroughly by applying 1/2 tsp turmeric powder.
Place the legs in a pressure cooker vessel along with water (10 cups) to immerse the legs. Add 1 tsp turmeric powder.
In a kadai , heat 2 tbsp sesame oil. Add cinnamon, fennel seeds, cumin, black pepper 1 tsp and after it turns red add bay leaves (brinjileaves), curry leaves, chopped onion and saute till onion turns red.
Now put chopped green chillies, cilantro and mint leaves one by one .
Add the ginger garlic paste and saute till raw smell vanishes.
Pour it into the pressure cooker and cook it to get one whistle.
Then reduce the flame and cook in low heat for 30 minutes till the leg gets completely cooked. (or cook till 15 whistles) .Open the lid after the pressure is gone.
Then add required salt, chopped tomato and cook again till tomato dissolves. (we cook tomato in the last to ensure complete cooking of goat leg).
Goat leg soup is ready !

serving suggestions:
Serve before meal or just like rasam over plain rice.
Add some more pepper powder , if needed.

Kozhi Rasam

Kozhi(koli) - Chicken ; Rasam - Indian soup.

Rasam made of non veg items is not a common one. But this kind of rasam is prepared in Tamilnadu villages. They generally use a small chicken weighing 1/4 kg for a big family. But for a small family, just use the ribs or the drumsticks in the regular chicken. I prepared this during last winter and it was so good with piping hot rice.
It is a good remedy for body aches, cold, cough and for convalescent period.

Ingredients:
Chicken (with bones)- 100 gm
water - 5 cups
Tomato - 3 (200 gm)
turmeric - 1/4 tsp
salt - to taste
curry leaf - 1 sprig
cilantro - few leaves
dry red chilly - 2
mustard - 1/2 tsp
fenugreek - 1/2 tsp
oil - 1 tbsp
asafoetida / hing - 1 pinch

To coarsely grind:

garlic - 5 pieces
black pepper - 1 tbsp
cumin - 1 tbsp

Method:
Choose a very tender small chicken portion with bones.Wash it with water. Cut it into small pieces and smash the bones with the back side of the butcher's knife.
(Generally they used to crush the pieces in a big mortar).

Put the chicken, salt in a large vessel. Add enough water (5 cups) to cover it. Add the finely chopped tomato, turmeric and cook covered till done. (We can pressure cook it too).

Heat a wok with a tbsp of oil. Add methi, mustard seeds and let the mustard crackle. Put a pinch of hing and curry leaves, dry red chillies. Then add the crushed garlic,pepper, cumin and stir well for 20 seconds.

Pour the cooked chicken along with that soup and bring it to a boil. Garnish with finely chopped cilantro and switch off. Close tightly and let all the flavor remains intact.

Chicken rasam is ready!

Serving suggestions:

Serve with piping hot rice and fried chicken or egg.
It can also be served as soup.