The name 'Mulligatawny' originates from Tamil words meaning "pepper-water". The original Indian recipe was not for a soup, but for a spicy sauce served with rice. Modern soup versions are made from chicken or lamb, fried onions, rice, curry powder (or fresh spices), and nutmeg. It includes strips of meat, rice and a wide array of vegetables. Modern versions tend to be thick, creamy, spicy and complex. It is a wholesome rich and flavoursome soup - a classic fusion of British and Indian cuisine. There are many opportunities to adapt they recipes for your own taste preferences. The number of ingredients is large, but well worthwhile. This article provides the best ever Mulligatawny recipes for toy to try at home. Your guest and family will love it.
Heat the olive oil and butter over moderate heat in a large, thick-bottomed pot or Dutch oven. Add the onions, carrots and celery. Fry for 5 minutes until the onions soften. Add the curry powder, bay leaves and chicken thighs. Mix to coat the chicken pieces with the curry mixture. Add the water, salt and stock to the pot. Bring to the boil and then lower the heat to a simmer. Cover and cook for about 20 minutes. Then, remove the chicken pieces from the pot when they are just cooked through. Place on a cutting board, and allow to cool before shredding into elongated strands. Set aside until the rice is cooked. Add the rice and the chopped apples to the pot. Then, cover the pot and gently simmer for about 15 minutes, or until the rice just cooked. Return the chicken to the pot and cook for a further 5 minutes more. Add the cream and mix to combine. Serve the soup in bowls topped with yogurt, chives or other fresh herbs.
Melt the butter in a large heavy pot or Dutch oven over moderate heat. Add the carrot, onion and jalapeno, then sauté for 4-5 minutes, or until the onions have just started to soften. Add the ginger, garlic, apples and diced tomatoes, and sauté for another 3-4 minutes. Add the spices and mix well. Add the lentils and broth and bring the pot to the boil. Turn the heat down to low and simmer gently uncovered for about 30 minutes. At this stage you can puree about half of the content using an immersion blender to thicken the soup. Then, stir in the coconut milk and season to taste with salt and freshly ground black pepper. Serve in bowls, topped with cashews, scallions and fresh herbs. Provide naan bread for dipping.
Heat the olive oil over moderate heat in a medium-size heavy soup pot or Dutch oven. Add the curry paste and mix well with the oil. Add the sweet potato, apples, celery, carrots, garlic and onion, and cook while stirring until softened (generally about 5-7 minutes). Pour in the vegetable broth, bring the pot to the boil, then reduce to a simmer and simmer the soup for 20-30 minutes stirring occasionally, or until the vegetables are tender. Next, add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Adjust the seasoning and heat to mix well. If you want a smoother soup you can puree, some of all of the soup in a blender or food processor. Finally, add the drained chickpeas and heat through on a low setting. Serve in bowls. Add one spoonful of cooked rice to the center of each bowl. Garnished with diced red onion or apple, and top with cilantro or other fresh herbs.
Heat the oil in a heavy pan and fry the ginger, garlic, chillies for 2 minutes. Then, add the cinnamon and cardamom and fry until the onions soften. Add this onion mix, all the spices to the bowl of slow cooker. Then add the lime juice, cloves powder, coriander powder, cumin powder, turmeric powder, water, coconut milk, vegetable broth, rice, beans, salt and vegetables. Cook the mixture using a low setting for 6-7 hours, according to your slow-cooker directions. Serve garnished with fresh cilantro, a dollop of cream, cashews, chilli pepper, rice and fresh herbs.
Puree the ginger, garlic, curry leaves, peppercorns, cloves, nutmeg, turmeric powder, cumin seeds, coriander seeds and red chilli peppers into a smooth paste using a mortar and pestle, food processor or blender. Melt the ghee in a large heavy skillet over moderate heat. Add the onions and fry until tender and golden brown (5-7 minutes). Add the red chilli pepper paste, you have prepared, and mix well. Then, add the lamb to the skillet and fry until the lamb is browned (about 5-10 minutes). Season with salt and freshly ground black pepper. Add the stock and tomato puree. Then, reduce the heat to moderate-low, cover the skillet, and simmer gently until the lamb is tender, about 30-45 minutes. Next, add the apple and carrot and apple and cook another 15-20 minutes. At this stage you can remove about half of the mixture, without the lamb and puree it in a blender to produce a smoother soup. Cook to re-heat the soup. Adjust the seasoning. Serve in warmed bowls, garnished with fresh herbs and a slice of lemon.
Heat the oil in a heavy pan and fry the dry spices briefly to release the flavors and aromas. Add the ginger, onions, garlic, green chilli peppers and bay leaf and fry until the onions are tender, but not browned. Roll the meat cubes in the flour. Shake to remove any excess. Add to the pot, stirring to cook and brown the outside of the pieces. Add the salt, vinegar and milk. Lower the heat and simmer gently uncovered for 60 minutes, until the lamb is becoming tender. Then, add the cubed potatoes and the spiced onion mixture and the whole peppercorns, and combine well. Cook slowly, covered for another 60 minutes until the potatoes are soft and the meat is very tender. Adjust the thickness of the soup to suit and serving topped with fresh herbs, rice and bread.
Dry and season the chicken pieces with the garam masala and salt. Heat a heavy soup pan or Dutch oven over moderate heat and add the ghee or clarified butter. Add the chicken and fry, turning frequently, until golden brown and fragrant (about 6-10 minutes). Remove the chicken and set aside to cool. Next, add the carrots, onions and celery to the hot pan and sauté until the onions start to brown and caramelized (generally about 4-5 minutes). Add the ginger, garlic and apples to the pan and sauté until the apples are tender and starting to brown (about 7-8 minutes. Add the potatoes, lentils and sweet potatoes to the pan, and poor in 4 cups of chicken stock. Bring the mixture to a boil and then lower the heat and simmer gently until the potatoes are tender (about 10 minutes). Add the chicken, tomatoes, coconut milk, spinach, squash, zucchini and 2 cups of chicken stock. Season with salt and pepper. Cook the soup gently until the lentils and chicken are both tender. Then, remove the pot from the heat and add cider vinegar. Serve by placing 1/4 cup of the rice in a warmed bowl, pouring over a serving of the soup and garnishing with cashews, cilantro and other fresh herbs.