Mulligatawny Soup World Class East Indian Food

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:

• 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.

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.

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 - 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.