Mulligatawny Soup Ii Food

MULLIGATAWNY SOUP

Steps:

• In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

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

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 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:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
• Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
• Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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

Steps:

• In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

MULLIGATAWNY SOUP

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
• Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
• When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
• Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.

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

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.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
• Simmer 10-15 minutes or until vegetables are tender but not brown.
• Combine 1/2 C chicken broth with the flour and mix well.
• Add to vegetables, stirring constantly to blend.
• Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
• Blend; heat to boiling; reduce heat and simmer one hour.
• Add cubed, cooked chicken and simmer 5-10 minutes longer.
• Serve at once.

SLOW-COOKER MULLIGATAWNY SOUP

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.