300gramstrotters and meat OR bones of mutton with meat OR chicken necks OR 1 goat's head(bakre ki siri)
¾teaspoon green chili paste
¾teaspoonginger garlic paste
2tablespoonplain flouror wheat flour
1 to 1½cup milk
black pepper to taste
handful fresh mint leaves,chopped
Wash bones and meat properly.
Take bones and meat (chicken, mutton, trotter or siri),salt, green chili paste, ginger garlic paste and 4 pepper corns and onions with 1 and 1/2 liter water in a pot.
Cook for 2-4 hours covered on medium low flame until meat is cooked. (trotter will take 4-5 hour, mutton 2 hour, chicken 1 hour). You can also pressure cook, although slow cooking tastes best.
When your broth is ready, in a separate skillet fry 8 peppers, cumin, cloves and cinnamon on medium low heat.
Add flour and stir constantly.
Pour the warm broth in the flour, few tablespoons at a time and stirring constantly, so no lumps are formed.
Now, add the remaining broth too and more water, if required.
Bring it to boil and add milk.
Adjust salt and mix in mint leaves.
Let the soup simmer on very low heat for 15 minutes. Khurdi is ready
As we are adding milk in the soup so some care has to be taken that nothing acidic is added khurdi, as the milk can curdle.
Do not heat khurdi on high flame.
Do not cover khurdi while heating.
Salt is often added in the last in this soup.
Take care that separate spatula is used while serving khurdi.
How to prepare siri or goat’s head: Separate the brain that we do not need for this recipe. Ask the butcher to cut head into small pieces. Remove everything extra that is fatty and gland like. We want only meaty parts , tongue and bones. Wash the it thoroughly. Then in boiling water blanch seeri for 1 minutes. Remove into cold water and wash again. Use as required in any recipe.