Aws Mulligatwanay Food

MULLIGATAWNY

Steps:

• Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 4 minutes.
• Add sugar, garam masala, coriander, turmeric and chili flakes. Continue cooking spices for 2 minutes.
• Add tomatoes and reduce for 10 minutes.
• Add the stock, potatoes and saffron and bring to boil. Reduce heat and cook until potatoes are just tender, about 15 minutes.
• Puree half the almonds and add to soup along with the cream. Cook for another 10 minutes on medium heat. Adjust seasonings.
• To serve, ladle into bowls and top with remaining almonds and cilantro.

MULLIGATAWNY SOUP

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.

MULLIGATAWNY SOUP I

Steps:

• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
• Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
• When serving, add hot cream.