Anyone have a favorite mulligatawny recipe they can share?

I tried a few recipes found online, most recently using
http://allrecipes.com/recipe/mulliga...ii/detail.aspx but it doesn't
seem quite the way I like it from the better indian restaurants.

http://tinyurl.com/2z4oea if required

Peter wrote:

> Anyone have a favorite mulligatawny recipe they can share?
>
> I tried a few recipes found online, most recently using
> http://allrecipes.com/recipe/mulliga...ii/detail.aspx but it doesn't
> seem quite the way I like it from the better indian restaurants.
>
> http://tinyurl.com/2z4oea if required
>
>
>

I made that one last night, too. I thought the flavor was right -- and I
left out the coconut milk -- but it's always a lot thinner when I get it
at restaurants, so next time it will have more broth and a lot less
vegetables.


Dawn

Peter > wrote:

> Anyone have a favorite mulligatawny recipe they can share?

Here is a recipe I like. It was posted by Betty E. Kohler on
rec.food.recipes some years ago.

Victor

Bon Appetit's Mulligatawny Soup

This Classic Anglo-Indian soup, the name of which means "pepper water,"
should be richly endowed with meat and piquantly spiced. Taste the soup
as it cooks, adding lemon juice, cayenne pepper and curry powder as
necessary.

Mulligatawny Soup

1 large garlic clove, minced
1/4 teaspoon ground cumin seed
6 whole cloves, finely crushed
1 tablespoon curry powder or to taste
1/4 teaspoon ground ginger
Cayenne pepper
1/4 cup (1/2 stick) unsalted butter
1 (4 to 4 1/4 lb) roasting chicken, cut into serving pieces
Giblets from chicken, coarsely chopped
3 celery stalks with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek (white part only), thinly sliced
11 cups (2 quarts plus 3 cups) defatted chicken stock (preferably
homemade)
Salt and freshly ground pepper
2/3 cup long grain rice
2 tart medium apples, peeled, cored and diced
1 cup plain yogurt
2 tablespoons fresh lemon juice or to taste
2/3 cup whipping cream, warmed
chopped fresh parsley and lightly toasted sliced almonds (garnish)

Combine garlic and spices. Melt butter in large skillet over medium-high
heat. Add chicken and saute until lightly browned on all sides. Add
giblets and saute until cooked through. Transfer chicken and giblets to
stockpot.

Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot,
leek and spice mixture and blend well. Add a small ladle of stock and
cook over low heat, stirring constantly, until vegetables are tender.
Add to chicken. Stir in remaining stock and season with salt and pepper.
Cover and simmer 30 minutes. Remove chicken with slotted spoon and set
aside. Add rice to soup and continue cooking 15 minutes.

When chicken is cool enough to handle, cut meat into bite-size pieces,
discarding skin and bones. Return chicken to soup and blend in apples
and yogurt. Simmer 10 minutes. Degrease soup if necessary. Stir in lemon
juice, then blend in cream. Taste and adjust seasoning. Pour into heated
tureen and sprinkle with parsley and almonds.

Source: Bon Appetit's now out of print cookbook series, "Cooking with
Bon Appetit - Soups and Salads" (Knapp Press, 1983).

"Peter" > wrote in message
news:GAkCh.111774$Oa.10228@edtnps82...
> Anyone have a favorite mulligatawny recipe they can share?
>
> I tried a few recipes found online, most recently using
> http://allrecipes.com/recipe/mulliga...ii/detail.aspx but it
> doesn't seem quite the way I like it from the better indian restaurants.
>
> http://tinyurl.com/2z4oea if required
>
>
>
-= Exported from BigOven =-

Mulligatawny

Recipe By: Skinny Soups
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Soups, Poultry

-= Ingredients =-
2 teaspoons canola oil
2 large onions ; coarsely chopped
2 large celery stalks ; coarsely chopped
1 large garlic clove ; minced
4 cups chicken stock ; defatted
2 large apples ; * see note
2 medium carrots ; coarsely chopped
1/4 cup fresh parsley ; coarsely chopped
2 tablespoons sweet red peppers ; coarsely chopped
1 cup water
1/2 cup boiling potatoes ; peeled & diced
2 1/2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 1/2 pounds chicken wings
1 pound chicken breast halves without skin
1 1/4 cups tomatoes ; canned chopped
salt

-= Instructions =-
Combine oil, celery, onions, and garlic in a large pot. Cook over medium
heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of
chicken stock if necessary to prevent vegetables from burning. Add
apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4
minutes longer. Stir in remaining stock, water, potatoes, curry powder,
chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to
a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes.
Remove pot from heat. Remove chicken from pot. Discard chicken wings and
set chicken breasts aside to cool. Skim off and discard fat on soup
surface, using large, shallow spoon. Stir in tomatoes.

Using a measuring cup, scoop about 2 cups vegetables and liquid from pot
and transfer to a blender or food processor. Blend or process until
mixture is completely pureed. Return puree to pot. When chicken breasts
are cool enough to handle, remove meat from bones and cut into bite-sized
pieces. Return meat to pot and add salt if desired. Reheat until mixture
is piping hot. Will keep in refrigerator for 3 days.









NOTES : *winesap or other tart apple, peeled and coarsely chopped


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Mulligatawny Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Soups

-= Ingredients =-
1 large onion ; thinly sliced
1 small carrot ; cut into small dice
1 large celery stalk ; finely
chopped
2 ounces butter
1 ounce flour
2 level teaspoons curry
powder
1/2 pint chicken Stock or broth
1 large cooking apple
2 teaspoons lemon juice
1/3 cuo cooked rice
1/2 cup cooked chicken meat
Salt and pepper to taste
4 tablespoons fresh heavy cream ; warmed

-= Instructions =-
Method:Melt butter in a saucepan and gently fry onion, carrot and
celeryuntil just soft. Do not allow to brown. Stir in flour and
currypowder. Cook for 2 minutes and blend in chicken stock. Bring to the
boil,stirring constantly. Allow to thicken slightly.Reduce heat and simmer
for approximately 15 minutes. Stiroccasionally.Meanwhile peel, core and
dice apple. Add to the soup with the lemonjuice, rice and chicken. Bring
to a simmer and add the Heavy Cream.Season to taste. Simmer for a further
3-4 minutes.Can be garnished with fresh parsley and toasted sliced
almonds. MM by H Peagram
Per Serving (excluding unknown items): 128 Calories; 12g Fat (80.0%
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 31mg
Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 2 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"Victor Sack" > wrote in message
. ..
> Peter > wrote:
>
>> Anyone have a favorite mulligatawny recipe they can share?
>
> Here is a recipe I like. It was posted by Betty E. Kohler on
> rec.food.recipes some years ago.
>
> Victor
>
> Bon Appetit's Mulligatawny Soup
>
> This Classic Anglo-Indian soup, the name of which means "pepper water,"
> should be richly endowed with meat and piquantly spiced. Taste the soup
> as it cooks, adding lemon juice, cayenne pepper and curry powder as
> necessary.
>
> Mulligatawny Soup
>
> 1 large garlic clove, minced
> 1/4 teaspoon ground cumin seed
> 6 whole cloves, finely crushed
> 1 tablespoon curry powder or to taste
> 1/4 teaspoon ground ginger
> Cayenne pepper
> 1/4 cup (1/2 stick) unsalted butter
> 1 (4 to 4 1/4 lb) roasting chicken, cut into serving pieces
> Giblets from chicken, coarsely chopped
> 3 celery stalks with leaves, thinly sliced
> 2 large onions, chopped
> 2 carrots, diced
> 1 leek (white part only), thinly sliced
> 11 cups (2 quarts plus 3 cups) defatted chicken stock (preferably
> homemade)
> Salt and freshly ground pepper
> 2/3 cup long grain rice
> 2 tart medium apples, peeled, cored and diced
> 1 cup plain yogurt
> 2 tablespoons fresh lemon juice or to taste
> 2/3 cup whipping cream, warmed
> chopped fresh parsley and lightly toasted sliced almonds (garnish)
>
> Combine garlic and spices. Melt butter in large skillet over medium-high
> heat. Add chicken and saute until lightly browned on all sides. Add
> giblets and saute until cooked through. Transfer chicken and giblets to
> stockpot.
>
> Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot,
> leek and spice mixture and blend well. Add a small ladle of stock and
> cook over low heat, stirring constantly, until vegetables are tender.
> Add to chicken. Stir in remaining stock and season with salt and pepper.
> Cover and simmer 30 minutes. Remove chicken with slotted spoon and set
> aside. Add rice to soup and continue cooking 15 minutes.
>
> When chicken is cool enough to handle, cut meat into bite-size pieces,
> discarding skin and bones. Return chicken to soup and blend in apples
> and yogurt. Simmer 10 minutes. Degrease soup if necessary. Stir in lemon
> juice, then blend in cream. Taste and adjust seasoning. Pour into heated
> tureen and sprinkle with parsley and almonds.
>
> Source: Bon Appetit's now out of print cookbook series, "Cooking with
> Bon Appetit - Soups and Salads" (Knapp Press, 1983).

Hey.......that's the recipe I use. It's fabulous!

e.

"elaine" > wrote in message
...
> "Victor Sack" > wrote in message
> . ..
>> Peter > wrote:
>>
>>> Anyone have a favorite mulligatawny recipe they can share?
>>
>> Here is a recipe I like. It was posted by Betty E. Kohler on
>> rec.food.recipes some years ago.
>>
>> Victor
>>
>> Bon Appetit's Mulligatawny Soup
>>
>> This Classic Anglo-Indian soup, the name of which means "pepper water,"
>> should be richly endowed with meat and piquantly spiced. Taste the soup
>> as it cooks, adding lemon juice, cayenne pepper and curry powder as
>> necessary.
>>
>> Mulligatawny Soup
>>
>> 1 large garlic clove, minced
>> 1/4 teaspoon ground cumin seed
>> 6 whole cloves, finely crushed
>> 1 tablespoon curry powder or to taste
>> 1/4 teaspoon ground ginger
>> Cayenne pepper
>> 1/4 cup (1/2 stick) unsalted butter
>> 1 (4 to 4 1/4 lb) roasting chicken, cut into serving pieces
>> Giblets from chicken, coarsely chopped
>> 3 celery stalks with leaves, thinly sliced
>> 2 large onions, chopped
>> 2 carrots, diced
>> 1 leek (white part only), thinly sliced
>> 11 cups (2 quarts plus 3 cups) defatted chicken stock (preferably
>> homemade)
>> Salt and freshly ground pepper
>> 2/3 cup long grain rice
>> 2 tart medium apples, peeled, cored and diced
>> 1 cup plain yogurt
>> 2 tablespoons fresh lemon juice or to taste
>> 2/3 cup whipping cream, warmed
>> chopped fresh parsley and lightly toasted sliced almonds (garnish)
>>
>> Combine garlic and spices. Melt butter in large skillet over medium-high
>> heat. Add chicken and saute until lightly browned on all sides. Add
>> giblets and saute until cooked through. Transfer chicken and giblets to
>> stockpot.
>>
>> Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot,
>> leek and spice mixture and blend well. Add a small ladle of stock and
>> cook over low heat, stirring constantly, until vegetables are tender.
>> Add to chicken. Stir in remaining stock and season with salt and pepper.
>> Cover and simmer 30 minutes. Remove chicken with slotted spoon and set
>> aside. Add rice to soup and continue cooking 15 minutes.
>>
>> When chicken is cool enough to handle, cut meat into bite-size pieces,
>> discarding skin and bones. Return chicken to soup and blend in apples
>> and yogurt. Simmer 10 minutes. Degrease soup if necessary. Stir in lemon
>> juice, then blend in cream. Taste and adjust seasoning. Pour into heated
>> tureen and sprinkle with parsley and almonds.
>>
>> Source: Bon Appetit's now out of print cookbook series, "Cooking with
>> Bon Appetit - Soups and Salads" (Knapp Press, 1983).
>
> Hey.......that's the recipe I use. It's fabulous!



I'll give this one a go next time then. Thanks!

"MOMPEAGRAM" > wrote in message
...
>
>
> "Peter" > wrote in message
> news:GAkCh.111774$Oa.10228@edtnps82...
>> Anyone have a favorite mulligatawny recipe they can share?
>>
>> I tried a few recipes found online, most recently using
>> http://allrecipes.com/recipe/mulliga...ii/detail.aspx but it
>> doesn't seem quite the way I like it from the better indian restaurants.
>>
>> http://tinyurl.com/2z4oea if required
>>
>>
>>
> -= Exported from BigOven =-
>
> Mulligatawny
>
> Recipe By: Skinny Soups
> Serving Size: 6
> Cuisine:
> Main Ingredient:
> Categories: Soups, Poultry
>
> -= Ingredients =-
> 2 teaspoons canola oil
> 2 large onions ; coarsely chopped
> 2 large celery stalks ; coarsely chopped
> 1 large garlic clove ; minced
> 4 cups chicken stock ; defatted
> 2 large apples ; * see note
> 2 medium carrots ; coarsely chopped
> 1/4 cup fresh parsley ; coarsely chopped
> 2 tablespoons sweet red peppers ; coarsely chopped
> 1 cup water
> 1/2 cup boiling potatoes ; peeled & diced
> 2 1/2 teaspoons curry powder
> 1 teaspoon chili powder
> 1/2 teaspoon ground allspice
> 1/4 teaspoon dried thyme
> 1/4 teaspoon black pepper
> 1 1/2 pounds chicken wings
> 1 pound chicken breast halves without skin
> 1 1/4 cups tomatoes ; canned chopped
> salt
>
> -= Instructions =-
> Combine oil, celery, onions, and garlic in a large pot. Cook over medium
> heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of
> chicken stock if necessary to prevent vegetables from burning. Add
> apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4
> minutes longer. Stir in remaining stock, water, potatoes, curry powder,
> chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to
> a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes.
> Remove pot from heat. Remove chicken from pot. Discard chicken wings and
> set chicken breasts aside to cool. Skim off and discard fat on soup
> surface, using large, shallow spoon. Stir in tomatoes.
>
> Using a measuring cup, scoop about 2 cups vegetables and liquid from pot
> and transfer to a blender or food processor. Blend or process until
> mixture is completely pureed. Return puree to pot. When chicken breasts
> are cool enough to handle, remove meat from bones and cut into bite-sized
> pieces. Return meat to pot and add salt if desired. Reheat until mixture
> is piping hot. Will keep in refrigerator for 3 days.
>
>
>
>
>
>
>
>
>
> NOTES : *winesap or other tart apple, peeled and coarsely chopped
>
>
> ** This recipe can be pasted into BigOven without retyping. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
> -= Exported from BigOven =-
>
> Mulligatawny Soup
>
> Recipe By:
> Serving Size: 4
> Cuisine:
> Main Ingredient:
> Categories: Soups
>
> -= Ingredients =-
> 1 large onion ; thinly sliced
> 1 small carrot ; cut into small dice
> 1 large celery stalk ; finely
> chopped
> 2 ounces butter
> 1 ounce flour
> 2 level teaspoons curry
> powder
> 1/2 pint chicken Stock or broth
> 1 large cooking apple
> 2 teaspoons lemon juice
> 1/3 cuo cooked rice
> 1/2 cup cooked chicken meat
> Salt and pepper to taste
> 4 tablespoons fresh heavy cream ; warmed
>
> -= Instructions =-
> Method:Melt butter in a saucepan and gently fry onion, carrot and
> celeryuntil just soft. Do not allow to brown. Stir in flour and
> currypowder. Cook for 2 minutes and blend in chicken stock. Bring to the
> boil,stirring constantly. Allow to thicken slightly.Reduce heat and simmer
> for approximately 15 minutes. Stiroccasionally.Meanwhile peel, core and
> dice apple. Add to the soup with the lemonjuice, rice and chicken. Bring
> to a simmer and add the Heavy Cream.Season to taste. Simmer for a further
> 3-4 minutes.Can be garnished with fresh parsley and toasted sliced
> almonds. MM by H Peagram
> Per Serving (excluding unknown items): 128 Calories; 12g Fat (80.0%
> calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 31mg
> Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 2 1/2
> Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> ** This recipe can be pasted into BigOven without retyping. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
> --
> Helen
> in
> FERGUS/HARLINGEN
> http://www.mompeagram.homestead.com/index.html





Thanks, I'll keep these on hand

"Dawn" > wrote in message
...
> Peter wrote:
>
>> Anyone have a favorite mulligatawny recipe they can share?
>>
>> I tried a few recipes found online, most recently using
>> http://allrecipes.com/recipe/mulliga...ii/detail.aspx but it
>> doesn't seem quite the way I like it from the better indian restaurants.
>>
>> http://tinyurl.com/2z4oea if required
>>
>>
>>
>
> I made that one last night, too. I thought the flavor was right -- and I
> left out the coconut milk -- but it's always a lot thinner when I get it
> at restaurants, so next time it will have more broth and a lot less
> vegetables.
>
>
> Dawn


It's deffinitly 'thicker' than restaurant style, but the flavour didn't seem
quite right to me. I skipped the apple myself, but I know that wasn't the
issue. Thanks for the input Dawn