Mulligatawny Indian Soup Beef Food

MULLIGATAWNY (INDIAN) SOUP ( BEEF )

Steps:

• Fry vegetables & apple in drippings until soft & beginning to lose colour.
• Stir in flour & curry and cook for 1 minute.
• Add stock, tomatoes & seasoning.
• Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
• Sieve or liquidize the soup & return to pot.
• Add minced beef & rice.
• Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

MULLIGATAWNY SOUP

Steps:

• Gather the ingredients.
• Heat the oil over medium heat in a deep pan or pot. Add the bay leaf and fry for 30 seconds.
• Add the onion and fry until transparent, about 5 minutes.
• Add the garlic and fry for 1 minute. Add all the powdered spices and fry for 2 to 3 minutes.
• Add the chicken and fry until lightly browned, 3 to 4 minutes.
• Add the toor daal and fry for 1 minute.
• If you're using the mixed vegetables, add them now.
• Add the chicken stock and bring to a simmer. Cook until the daal is soft and tender to the bite.
• When the daal is cooked, add the coconut milk and mix well.
• Turn off the heat, and add the lemon juice; stir.
• Serve hot in individual bowls, poured over a bed of cooked basmati rice, if desired. Garnish with chopped fresh coriander.
• Enjoy.

MULLIGATAWNY SOUP

Steps:

• Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes.
• Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
• Blitz the soup in a liquidizer or with a hand blender until smooth.
• Season with salt and serve.

EASTERN-STYLE MULLIGATAWNY SOUP

Steps:

• Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
• Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
• Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
• Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

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.

MULLIGATAWNY SOUP

Steps:

• Melt butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink. Add the onion, carrots, celery and apple, stir well and cook gently for 5-6 minutes.
• Add the curry powder and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly.
• Add the tomato sauce and the chicken broth. Blend well before bringing slowly to a boil. Reduce the heat. Add in the bay leaf, parsley, thyme and sugar. Stir and simmer for 30-45 minutes with a lid on the pot.
• Remove bay leaf and add the lemon juice. You can add the rice to the soup or scoop rice into a bowl and serve the soup over the top. Salt and Pepper to taste and Enjoy!

MULLIGATAWNY SOUP WITH PLIAF

Steps:

• Wash chicken; dry with paper towels. On waxed paper, roll in flour; coat completely. Reserve remaining flour.
• Chop onions to make 1-1/2 cups. Pare carrots; slice diagonally about 1/2-inch thick. Slice celery 1/4-inch thick. Pare, core apples; c ut into 1-inch cubes.
• In hot butter in large heavy 8-quart kettle, saute chicken, several pieces at a time, turning with tongs until browned on all sides. As chicken browns, remove to shallow pan to catch juices. Continue browning the rest of the chicken - 20 minutes in all.
• To fat in kettle, add onion, carrot, celery, apple, remaining flour, curry, salt, mace, chili, cayenne, coconut and bay leaf; cook, stirring, 5 minutes. Add broth and 3 cups water. Return chicken. Bring to boil; reduce heat; simmer, covered, 2 hours.
• Stir occasionally. Remove from heat; cool completely. Refrigerate chicken and broth, covered, overnight.
• Next day: Skim fat from surface of soup. Remove skin and bone from chicken. Cut chicken meat into large pieces. Return chicken to the kettle.
• Add apple juice and cream. Reheat, stirring.
• Meanwhile, make pilaf: Cook rice, raisins, almonds, cinnamon and mace; toss to mix.
• to serve: Spoon pilaf into warm bowls. Add soup and parsley.

MULLIGATAWNY

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.

BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Combine garlic and spices.
• Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
• Add giblets and saute until cooked through.
• Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
• Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
• Add to chicken.
• Stir in remaining stock and season with salt and pepper.
• Cover and simmer 30 minutes.
• Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
• When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
• Degrease soup if necessary.
• Stir in lemon juice, then blend in cream.
• Taste and adjust seasoning.
• Pour into heated tureen and sprinkle with parsley and almonds.

MULLIGATAWNY SOUP

Steps:

• Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
• Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
• Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
• Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

AUTHENTIC MULLIGATAWNY SOUP

Steps:

• Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
• Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
• Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
• Add the rice if using and chicken.
• Stir well and serve with lemon wedges.

MULLIGATAWNY SOUP II

Steps:

• Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
• Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
• Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

MULLIGATAWNY SOUP - WORLD CLASS (EAST INDIAN)

Steps:

• In a very large soup pot combine water and chicken stock.
• Peel and slice potatoes and carrots.
• Peel and dice eggplant, and onion into 1/4 inch cubes.
• Finely chop roasted pepper and parsley.
• Add prepared vegetables and all remaining ingredients to pot.
• Stir to combine and bring to a boil over med/high heat.
• Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
• Stir often as soup starts to become thicker.
• When nuts have softened, soup is ready.