Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Mulligatawny Soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mulligatawny Soup?),it will help you,my kids.
I used to live in the city surrounded by Indian restaurants. Joy! I now live in the countryside and am going crazy for real mulligatawnt soup. Anyone know a good recipe (please don't suggest Heinz - it doesnt come close to the real thing!)
Answers:
Traditional Mulligatawny Soup
1 tablespoon ghee (clarified butter), or vegetable oil
1>------------------------------...
DIRECTIONS:
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.
Other Answers:
From my hubby's great grandmother's personal recipe collection:
Easy Mulligatawny Soup
Makes 4 servings
Prep: 20 min.
Cook: 20 min.
Ingredients
2-1/2 cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrot
1 7-1/2-ounce can tomatoes, cut up
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 tablespoon snipped fresh cilantro or parsley
1 to 1-1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground mace or nutmeg
1-1/2 cups chopped cooked chicken
Directions
In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Mulligatawny Soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mulligatawny Soup?),it will help you,my kids.
I used to live in the city surrounded by Indian restaurants. Joy! I now live in the countryside and am going crazy for real mulligatawnt soup. Anyone know a good recipe (please don't suggest Heinz - it doesnt come close to the real thing!)
Answers:
Traditional Mulligatawny Soup
1 tablespoon ghee (clarified butter), or vegetable oil
1>------------------------------...
DIRECTIONS:
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.
Other Answers:
From my hubby's great grandmother's personal recipe collection:
Easy Mulligatawny Soup
Makes 4 servings
Prep: 20 min.
Cook: 20 min.
Ingredients
2-1/2 cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrot
1 7-1/2-ounce can tomatoes, cut up
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 tablespoon snipped fresh cilantro or parsley
1 to 1-1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground mace or nutmeg
1-1/2 cups chopped cooked chicken
Directions
In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.
correctness,It's Non-profit and only for informational purposes.
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