MULLIGATAWNY SOUP I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Provided by L. Peter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
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.
Nutrition Facts : Calories 351 kcal, Carbohydrate 20 g, Cholesterol 58 mg, Fiber 2 g, Protein 26 g, SaturatedFat 8 g, Sodium 423 mg, Sugar 6 g, Fat 19 g, ServingSize 1 large pot (8 servings), UnsaturatedFat 0 g
MULLIGATAWNY SOUP
One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
MULLIGATAWNY SOUP
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"
Categories Soup/Stew Milk/Cream Chicken Garlic Onion Appetizer Sauté Lentil Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
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.
VEGETABLE MULLIGATAWNY SOUP
The Tamil words milagu tannir mean "pepper-water," so it is not surprising this vegetable soup has a peppery bite. You can add 4 tablespoons of red lentils, if you so desire. The soup is fairly thick but may be thinned out with as much stock as you wish. In its thick version, it makes a very good sauce for hard-boiled eggs. Serve as a first course or a light meal with crusty bread, fried croutons or plain rice. Offer lime wedges on the side.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
- Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
- Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.
MULLIGATAWNY SOUP
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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 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 (INDIAN) SOUP ( BEEF )
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!
Provided by CountryLady
Categories Roast Beef
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
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
Easy soup with storecupboard ingredients which can also be done quicker in the pressure cooker
Provided by dianewalkermcalley
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in pan and cook the apple, onion and carrot till soft.
- Stir in the flour and curry powder to make a paste
- Gradually stir in the stock to the paste.
- Add the Mango Chutney and Dried fruit, sugar and seasoning.
- Bring to the boil until thickened. Simmer for 45 mins until soft. Or in the pressure cooker cook for 8 mins then quickly release the pressure.
- Blend till smooth and adjust seasoning if need be.
- The amount of flour and stock can be adjusted to make a thinner or thicker soup. I make mine quite thin so its easy to drink from a cup when working over lunch.
MULLIGATAWNY SOUP II
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g
AUTHENTIC MULLIGATAWNY SOUP
This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it!
Provided by Axe1678
Categories Asian
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 220.7, Fat 11.1, SaturatedFat 2, Cholesterol 24, Sodium 281.9, Carbohydrate 19.2, Fiber 2.9, Sugar 9.7, Protein 12.1
More about "what is mulligatawny soup food"
THE BEST MULLIGATAWNY SOUP RECIPE - CRAVING TASTY
From cravingtasty.com
CHICKEN MULLIGATAWNY SOUP RECIPE (+VIDEO)
From masalaherb.com
MULLIGATAWNY SOUP - JO COOKS
From jocooks.com
MULLIGATAWNY SOUP RECIPE - NDTV FOOD
From food.ndtv.com
MULLIGATAWNY RECIPE - BBC FOOD
From bbc.co.uk
MULLIGATAWNY SOUP RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
MULLIGATAWNY - WIKIPEDIA
From en.wikipedia.org
Similar dishes RasamServing temperature Hot, often with ricePlace of origin IndiaType Other
EASY MULLIGATAWNY SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
MULLIGATAWNY SOUP - SOUPADDICT
From soupaddict.com
MULLIGATAWNY SOUP DINNER RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
ALFRED PENNYWORTH'S MULLIGATAWNY SOUP - THE GLUTTONOUS GEEK
From thegluttonousgeek.com
HEALTHY MULLIGATAWNY SOUP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
VEGAN MULLIGATAWNY SOUP - HASSLE FREE VEGAN
From hasslefreevegan.com
MULLIGATAWNY SOUP - PINCH OF NOM
From pinchofnom.com
RECIPE - MULLIGATAWNY SOUP
From lcbo.com
MULLIGATAWNY SOUP: HISTORY AND HOW TO MAKE IT
From lovefood.com
MULLIGATAWNY SOUP: WHERE IT ORIGINATED AND HOW TO MAKE IT
From thenotsoinnocentsabroad.com
INDIAN MULLIGATAWNY SOUP RECIPE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
MULLIGATAWNY SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
EASY MULLIGATAWNY SOUP - SCRAMBLED AND SCRUMPTIOUS
From scrambledandscrumptious.com
MULLIGATAWNY SOUP — WHAT’S THAT?? – CHEF VEERA
From chefveera.com
VEGAN MULLIGATAWNY SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
INDIAN MULLIGATAWNY SOUP RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MULLIGATAWNY SOUP (EASY VERSION) - IMMACULATE BITES ONE …
From africanbites.com
MULLIGATAWNY SOUP RECIPE - SERIOUS EATS
From seriouseats.com
MULLIGATAWNY SOUP RECIPE | EATINGWELL
From eatingwell.com
INDIAN MULLIGATAWNY SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
THE EASIEST MULLIGATAWNY SOUP (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
MULLIGATAWNY SOUP: HOW SOUP MET RASAM AND BECAME A …
From food.ndtv.com
MULLIGATAWNY SOUP: HISTORY AND FOOD FACTS
From foodreference.com
BEST MULLIGATAWNY SOUP RECIPE - HOW TO MAKE MULLIGATAWNY …
From delish.com
MULLIGATAWNY SOUP WITH CHICKEN RECIPE - QUICK FROM SCRATCH …
From foodandwine.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