Pepper Soup Recipe
How can anyone not agree with me that this Some Like It Hot is simply delicious? Indian Some Like It Hot makes a yummy Side Dish. Whether you are an amateur cook or a professional chef, I recommend the Some Like It Hot for the sheer joy of cooking it.
Ingredients
Pepper, freshly crushed 1 tsp
Fresh coriander 1 tbsp
Rye flour 1 cup
Millet flour 1 cup
Sour yogurt 2 cups
Fresh ginger, chopped fine 1 tbsp
Green chillie, chopped fine 1 cup
Freshly grated coconut
Water 6 cups
Salt to taste
Clarified butter 2 tsp
For the Seasoning Mustard 1 tsp
Turmeric powder 1/2 tsp
Asaioetida 1 tsp
A few curry leaves
Oil 2 tsps
Directions
Heat the oil in a thick bottomed pan and place the mustard in it.
When it splutters add the turmeric and the other seasoning ingredients.
Stir fry for 30 seconds.
Then add the water slowly.
When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other.
Then add the millet flour while stirring continuously.
When the entire flour is added, mix thoroughly and add the coconut and yogurt.
Mix thoroughly again.
Then add the salt.
Let it cook on a low flame for about 10 minutes, while stirring occasionally to prevent sticking.
June mixture should have the consistency of porridge.
When the mixture starts leaving the sides of the vessel, the porridge is cooked.
Add the ghee, take off the flame and keep covered for five minutes.
Serve hot with lime pickle and a dab of butter.
When it splutters add the turmeric and the other seasoning ingredients.
Stir fry for 30 seconds.
Then add the water slowly.
When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other.
Then add the millet flour while stirring continuously.
When the entire flour is added, mix thoroughly and add the coconut and yogurt.
Mix thoroughly again.
Then add the salt.
Let it cook on a low flame for about 10 minutes, while stirring occasionally to prevent sticking.
June mixture should have the consistency of porridge.
When the mixture starts leaving the sides of the vessel, the porridge is cooked.
Add the ghee, take off the flame and keep covered for five minutes.
Serve hot with lime pickle and a dab of butter.
