Mulligatawny

[maizeyoats]

Does anyone have a good recipe for Mulligatawny?

[LSB]

My favorite is from Madhur Jaffrey's book. I was actually going to make it tomorrow!

I'm dashing out the door right now, but will post it tomorrow morning.

Louise

[maizeyoats]

Thanks, Louise, I'll look for the recipe tomorrow.

[valchemist]

Hi Maizey, welcome to the BB. Did you see the recipe for Mulligatawny Soup from the October 1994 Cooking Light? I found it in the MasterCook Software. But I am also interested in seeing Louise's recipe. -Valerie

I am editing this note to post the CL recipe, in case anyone else out there is interested...


* Exported from MasterCook *

Mulligatawny Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1994 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine
1 1/2 cups chopped onion
1 tablespoon curry powder
2 cloves garlic -- minced
1 pound skinned, boned chicken thighs -- trimmed, and chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10 1/2-ounce) low-salt chicken broth
1/2 cup all-purpose flour
2 cups 2% low-fat milk
1 pound Golden Delicious apple -- peeled, and chopped (2-3/4 cups)
1/4 cup chopped fresh parsley

Melt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic; sauté 3 minutes. Add chicken, and sauté 5 minutes. Add salt, pepper, and broth; reduce heat to medium-low, and simmer 10 minutes.

Place flour in a bowl; add milk, stirring until blended. Add to soup; cook 10 minutes or until thickened, stirring constantly. Add apple; cook 5 minutes. Remove from heat; stir in parsley.

(serving size: 1 cup)

Source:
"Cooking Light, October 1994, page 68"
Copyright:
"Cooking Light"
Yield:
"2 quarts"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 5g Fat (26.0% calories from fat); 13g Protein; 19g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 225mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.



[This message has been edited by valchemist (edited 04-06-2001).]

[LSB]

Here you are:

Chicken Mulligatawny Soup

1 cup red split lentils, picked over, washed and drained
5 cups chicken stock
1/2 tsp turmeric
1 medium potato
5 cloves garlic, peeled
A 1 1/4 inch piece of fresh ginger, peeled and coarsely chopped
About 1 1/4 cups water
1 chicken breast, boned and skinned (about 7 oz)
1 1/4 tsp salt
Freshly ground black pepper
1 Tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/8-1/4 tsp cayenne
About 1 Tbsp lemon juice (or more to taste)

Combine the lentils, chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid very slightly ajar, turn heat to low and simmer gently for 30 minutes.

While the soup simmers, peel the potato and cut into 1/2 inch dice. When the soup has cooked for half an hour, add the cut potato. Cover, leaving the lid slightly ajar again, and continue to simmer for another 30 minutes.

During the second simmering, put the garlic and ginger into an blender. Add 4 1/2 Tbsp of water and blend till you have a smooth paste.

Remove all fat from the chicken and cut it into 1/2 inch pieces. Put it into a bowl and sprinkle with 1/4 tsp salt and pepper. Toss to mix.

Once the soup base has finished cooking, puree it in a blender, in batches if necessary. Put the puree into a bowl and add 1 tsp salt.

Rinse and wipe out your soup pot. Pour the oil into it and set it on a medium flame. When the oil is hot, put in the garlic-ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, unti the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir fry another 2-3 minutes or until chicken turns opaque. Add 1 cup water and bring to a boil. Cover, turn heat to low, and simmer for 3 minutes or until chicken is done. Pour in the pureed soup and the lemon juice. Stir to mix and bring to a simmer. Taste the soup for seasonings and adjust if necessary. If soup is too thick, add some water.

Serves 4-6

From Madhur Jaffrey's Indian Cooking

My notes: I have made this without the chicken - just skip the chicken steps, but still fry the spices and add the 1 cup water.
You can also use vegetable stock instead of the chicken stock.

Enjoy!

[emilycat]

If anyone's interested, I have a vegetarian version from Sundays at Moosewood that looks really good. I could post it this evening, so just let me know http://www.cookinglight.com/bbs/smile.gif

Emily

[maizeyoats]

Thank you Louise and Valerie too.
Emily I would like to see your recipe as well.
Virginia