THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
MULLIGATAWNY
Mulligatawny means "pepper water" in Tamil. It is a traditional soup from southern India, brought to Europe by the British. This vivid version includes chicken broth, coconut milk, lentils, and plenty of spices. This recipe has been adapted from "Curries & Bugles: A Memoir & Cookbook of the British Raj," by Jennifer Berman (HarperCollins; 1990).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
- Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
- Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
- Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.
MULLIGATAWNY
A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.
Provided by Brian Genest
Time 2h45m
Yield 10
Number Of Ingredients 27
Steps:
- Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
- Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
- Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
- Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
- Spoon cooked rice into bowls and ladle soup over top to serve.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
- Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!
MULLIGATAWNY
Steps:
- Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you're using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
- Stir in the curry powder and cool the mixture slightly if time allows (it's never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the stew.
- Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
- Mulligatawny with Coconut Milk
- Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
- Chunky Mulligatawny with Chicken
- Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables. Do not puree the soup.
MULLIGATAWNY SOUP
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Provided by Esther Clark
Categories Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
- Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
MULLIGATAWNY SOUP III
This is a very old recipe from the 1930's. Do not substitute margarine for the butter.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 16
Steps:
- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
- Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
- Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 22.1 g, Cholesterol 42 mg, Fat 9.4 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 5.3 g, Sodium 256.5 mg, Sugar 7 g
More about "quick mulligatawny recipes"
SPEEDY MULLIGATAWNY SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MULLIGATAWNY RECIPE - BBC FOOD
From bbc.co.uk
10 BEST INDIAN MULLIGATAWNY SOUP RECIPES | YUMMLY
From yummly.com
QUICK MULLIGATAWNY SOUP | INDIAN RECIPES | MOST POPULAR …
From youtube.com
MULLIGATAWNY SOUP RECIPE - FOOD RECIPES
From recipes.studio
MULLIGATAWNY RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
MULLIGATAWNY SOUP RECIPE - KITCHEN AND OTHER STORIES
From kitchenandotherstories.com
HOW TO COOK THE PERFECT MULLIGATAWNY | FOOD | THE GUARDIAN
From theguardian.com
MULLIGATAWNY SOUP WITH CHICKEN RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
BEST MULLIGATAWNY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MULLIGATAWNY RECIPE | MYRECIPES
From myrecipes.com
INDIAN MULLIGATAWNY SOUP RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
EASY MULLIGATAWNY - THE PIONEER WOMAN
From thepioneerwoman.com
QUICK MULLIGATAWNY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MULLIGATAWNY SOUP - JUST 15 MINUTES - COOKTHESTORY
From cookthestory.com
21 MULLIGATAWNY SOUP RECIPE PAKISTANI - SELECTED RECIPES
From selectedrecipe.com
10 BEST BEEF MULLIGATAWNY SOUP RECIPES | YUMMLY
From yummly.com
QUAIL MULLIGATAWNY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
QUICK & EASY MULLIGATAWNY | RECIPE | MULLIGATAWNY, CHICKEN CURRY …
From pinterest.ca
MULLIGATAWNY SOUP, MAGIC WITH LEFTOVERS - FOOD GYPSY - RECIPES.
From foodgypsy.ca
RECIPE: QUICK MULLIGATAWNY SOUP
From mealsteps.com
QUICK MULLIGATAWNY SOUP RECIPE - COOKING INDEX
From cookingindex.com
MULLIGATAWNY SOUP – LENTILS.ORG
From lentils.org
INSTANT POT MULLIGATAWNY SOUP RECIPE | FEASTING AT HOME
From feastingathome.com
QUICK MULLIGATAWNY FLATBREADS WITH MANGO YOGHURT DIP
From ainsley-harriott.com
THE EASIEST MULLIGATAWNY SOUP (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
MULLIGATAWNY SOUP RECIPE | VEGETARIAN - RAKS KITCHEN
From rakskitchen.net
MODERN MULLIGATAWNY RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
MULLIGATAWNY - FOOD IRELAND IRISH RECIPES
From foodireland.com
MULLIGATAWNY - RECIPES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
MULLIGATAWNY SOUP - FOOD RECIPES
From recipes.studio
EASY MULLIGATAWNY SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
MULLIGATAWNY SOUP | RECIPE | MULLIGATAWNY, RECIPES, SOUP RECIPES
From pinterest.ca
HEARTY MULLIGATAWNY SOUP - VIKALINKA
From vikalinka.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search