MULLIGATAWNY RECIPE RECIPES
MULLIGATAWNY SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
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, FatContent 8g fat (4g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 925mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
AUTHENTIC MULLIGATAWNY SOUP RECIPE - FOOD.COM
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!
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
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, FatContent 11.1, SaturatedFatContent 2, CholesterolContent 24, SodiumContent 281.9, CarbohydrateContent 19.2, FiberContent 2.9, SugarContent 9.7, ProteinContent 12.1
More about "mulligatawny recipe recipes"
MULLIGATAWNY SOUP RECIPE - NYT COOKING
This soup is a British-Indian cuisine hybrid, the result of colonizers’ encounters with rasam — a spiced, soupy dish often enriched with lentils, sometimes served over rice — from Tamil Nadu, a region in southern India. “Milagu tannir,” which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook “Classic Indian Cooking,” the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. “The present version bears no resemblance whatever to the traditional rasam,” she said, adding, “Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it.” This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish’s British influence.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
See details
TOP SECRET RECIPES | SOUP NAZI'S INDIAN MULLIGATAWNY SOUP
Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.
Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.
Check out my other Soup Nazi copycat recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
See details
SLOW-COOKER MULLIGATAWNY SOUP RECIPE - NYT COOKING
This soup is the result of British colonizers’ encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that’s often made with lentils. “Milagu tannir,” or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book “From Curries to Kabobs,” the author Madhur Jaffrey wrote that mulligatawny was “an essential part of my childhood,” as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers’ palates, and thus it has few rules. Ms. Jaffrey noted that “some curry powder has to be included for a true East-West flavor,” as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 10 minutes
- Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
See details
TOP SECRET RECIPES | SOUP NAZI'S INDIAN MULLIGATAWNY SOUP
Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.
Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.
Check out my other Soup Nazi copycat recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
TRANSLATE with x
English
Arabic
Hebrew
Polish
Bulgarian
Hindi
Portuguese
Catalan
Hmong Daw
Romanian
Chinese Simplified
Hungarian
Russian
Chinese Traditional
Indonesian
Slovak
Czech
Italian
Slovenian
Danish
Japanese
Spanish
Dutch
Klingon
Swedish
English
Korean
Thai
Estonian
Latvian
Turkish
Finnish
Lithuanian
Ukrainian
French
Malay
Urdu
German
Maltese
Vietnamese
Greek
Norwegian
Welsh
Haitian Creole
Persian
TRANSLATE with
COPY THE URL BELOW
Back
EMBED THE SNIPPET BELOW IN YOUR SITE
Enable collaborative features and customize widget: Bing Webmaster Portal
Back
From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
See details
SLOW-COOKER MULLIGATAWNY SOUP RECIPE - NYT COOKING
This soup is the result of British colonizers’ encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that’s often made with lentils. “Milagu tannir,” or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book “From Curries to Kabobs,” the author Madhur Jaffrey wrote that mulligatawny was “an essential part of my childhood,” as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers’ palates, and thus it has few rules. Ms. Jaffrey noted that “some curry powder has to be included for a true East-West flavor,” as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 10 minutes
- Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
See details
COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES
At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.
Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
See details
44 EASY SOUP RECIPES - OLIVEMAGAZINE
A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch
From olivemagazine.com
From olivemagazine.com
See details
COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES
At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.
Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
From topsecretrecipes.com
Reviews 4.4
Total Time 48 minutes0S
Calories 140 calories per serving
See details
44 EASY SOUP RECIPES - OLIVEMAGAZINE
A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch
From olivemagazine.com
From olivemagazine.com
See details
MULLIGATAWNY SOUP II RECIPE | ALLRECIPES
A more traditional version of the Anglo-Indian invention, this Mulligatawny combines tamarind concentrate, lemon juice, coconut milk, red lentils, and fresh cilantro with lots of vegetables and …
From allrecipes.com
From allrecipes.com
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THE BEST MULLIGATAWNY SOUP RECIPE - CRAVING TASTY
Aug 24, 2016 · According to Wikipedia, the original version of mulligatawny soup recipe consisted of a broth from lentils, fried onions and curry powder. Today it typically describes a thickened soup that is strongly spiced with curry powder and nutmeg. Often you will also see vegetables, nuts and rice added. Some recipes …
From cravingtasty.com
From cravingtasty.com
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MULLIGATAWNY - WIKIPEDIA
History. Mulligatawny was popular in India by the end of the 18th century, and by the 1800s it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe. Recipes for mulligatawny …
From en.m.wikipedia.org
From en.m.wikipedia.org
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INDIAN MULLIGATAWNY SOUP RECIPE - THE WANDERLUST KITCHEN
Dec 14, 2021 · Vegetarian Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make. Don’t be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack. I used my very favorite cooking pot for this Mulligatawny recipe…
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LOW CARB MULLIGATAWNY SOUP - GLUTEN FREE - I BREATHE I'M ...
Jul 12, 2017 · In my low carb Mulligatawny recipe I kept the curry flavor and substituted finely chopped celery root as a low carb substitute for the traditional rice. I used chopped …
From ibreatheimhungry.com
From ibreatheimhungry.com
See details
INDIAN MULLIGATAWNY SOUP RECIPE - THE WANDERLUST KITCHEN
Dec 14, 2021 · Vegetarian Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make. Don’t be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack. I used my very favorite cooking pot for this Mulligatawny recipe…
From thewanderlustkitchen.com
From thewanderlustkitchen.com
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LOW CARB MULLIGATAWNY SOUP - GLUTEN FREE - I BREATHE I'M ...
Jul 12, 2017 · In my low carb Mulligatawny recipe I kept the curry flavor and substituted finely chopped celery root as a low carb substitute for the traditional rice. I used chopped …
From ibreatheimhungry.com
From ibreatheimhungry.com
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RAITA - TRADITIONAL INDIAN RECIPE - FAVORITE FAMILY RECIPES
May 12, 2021 · To make Raita, you start with a base of plain yogurt. You can use greek yogurt and I have seen some recipes with sour cream, but for our recipe we use just plain regular yogurt. Then you add the cucumber and onion. The cucumber should be peeled and seeded. I like to use red onion, but you can use white as well. I have seen some recipes …
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From favfamilyrecipes.com
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TRADITIONAL SLOW COOKER IRISH LAMB STEW RECIPE
Aug 27, 2021 · This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty …
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FRENCH ONION SOUP RECIPE - RAYMOND BLANC OBE
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Dec 17, 2021 · Choose from Chinese curried coconut egg-drop soup, a cooling cream of coconut cucumber soup, a vegetarian version of the classic Indian mulligatawny, and much more. All of the coconut soup recipes …
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LOW-SODIUM SOUP RECIPES - EATINGWELL
Whether the recipe starts with a wrap, pita or some slices of bread, these sandwiches pile on lots of delicious veggies for a fresh and satisfying bite. Paired with ingredients like hummus, …
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Aug 27, 2021 · This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty …
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FRENCH ONION SOUP RECIPE - RAYMOND BLANC OBE
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