On a 33 degree what do you feel like - soup! Yes that's right, my cook has suggested it as the perfect meal for this weather and who am I to argue? According to Wikipedia:
Mulligatawny (pronounced /ˌmʌlɨɡəˈtɔːni/) is a curry-flavoured soup of Anglo-Indian origin.[1]
Translated literally from Tamil, "Mulligatawny" means "pepper water"[2] ("Millagu" மிளகு means pepper and "Thanni" தண்ணீர் means water). The dish the Anglo-Indians call "pepper water" is actually closer to Tamilian ரசம்-rasam (pronounced Russ-um) than "mulligatawny".
There are many variations on the recipe for mulligatawny.[3] In the West, the soup typically has a turmeric-like yellow colour and chicken meat, beef, or lamb meat. Often it is thickened with rice.
Here is Vasinee's recipe:
1/4 cup red lentils
1 kg chicken thighs
1 3/4 litres water
1 teaspoon salt
60g butter
1 onion
2 cloves garlic
1/2 tsp grated ginger
1 tbl curry powder
1/2 tsp garam masala
1/4 tsp chilli powder
pinch cinnamon
2 tbl flour
2 tomatoes
2 chicken stock cubes
1 tbl tomato paste
1 green pepper
2 sticks celery
1 carrot
S&P
285 ml coconut milk
cooked rice
Pour enough hot water over lentils to cover well, set aside. Place chicken in pan with water and salt. Bring to the boil and then reduce heat, simmer covered for 1 1/4 hours. Remove from heat and allow to cool. Remove fat from stock.
Melt butter in a large pan, add chopped onion and cook until transparent. Add ginger and garlic cook for one more minute before adding curry powder, chilli powder, garam masala and cinnamon. Stir over low heat for 2 minutes.
Add flour to pan, stir over low heat. Stir in peeled and chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained lentils. Bring to boil, add sliced pepper, sliced carrot and chopped celery. Reduce heat, simmer uncovered for 15 minutes. Cover simmer for 30 minutes. Season with S&P.
Push veges and liquid through a sieve and puree. Return soup to pan bring to boil, reduce heat and stir in coconut milk and shredded meat from chicken thighs. Sprinkle a spoonful of cooked rice on top of each bowl and serve with poppadoms.
This week I am also going to learn to make chapatti!!!! So photos of Mulligatawny soup and chapatti making coming up!
Mulligatawny (pronounced /ˌmʌlɨɡəˈtɔːni/) is a curry-flavoured soup of Anglo-Indian origin.[1]
Translated literally from Tamil, "Mulligatawny" means "pepper water"[2] ("Millagu" மிளகு means pepper and "Thanni" தண்ணீர் means water). The dish the Anglo-Indians call "pepper water" is actually closer to Tamilian ரசம்-rasam (pronounced Russ-um) than "mulligatawny".
There are many variations on the recipe for mulligatawny.[3] In the West, the soup typically has a turmeric-like yellow colour and chicken meat, beef, or lamb meat. Often it is thickened with rice.
Here is Vasinee's recipe:
1/4 cup red lentils
1 kg chicken thighs
1 3/4 litres water
1 teaspoon salt
60g butter
1 onion
2 cloves garlic
1/2 tsp grated ginger
1 tbl curry powder
1/2 tsp garam masala
1/4 tsp chilli powder
pinch cinnamon
2 tbl flour
2 tomatoes
2 chicken stock cubes
1 tbl tomato paste
1 green pepper
2 sticks celery
1 carrot
S&P
285 ml coconut milk
cooked rice
Pour enough hot water over lentils to cover well, set aside. Place chicken in pan with water and salt. Bring to the boil and then reduce heat, simmer covered for 1 1/4 hours. Remove from heat and allow to cool. Remove fat from stock.
Melt butter in a large pan, add chopped onion and cook until transparent. Add ginger and garlic cook for one more minute before adding curry powder, chilli powder, garam masala and cinnamon. Stir over low heat for 2 minutes.
Add flour to pan, stir over low heat. Stir in peeled and chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained lentils. Bring to boil, add sliced pepper, sliced carrot and chopped celery. Reduce heat, simmer uncovered for 15 minutes. Cover simmer for 30 minutes. Season with S&P.
Push veges and liquid through a sieve and puree. Return soup to pan bring to boil, reduce heat and stir in coconut milk and shredded meat from chicken thighs. Sprinkle a spoonful of cooked rice on top of each bowl and serve with poppadoms.
This week I am also going to learn to make chapatti!!!! So photos of Mulligatawny soup and chapatti making coming up!
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