Description
On the website there are three options of soup mulligatawny (albeit in two versions written mulligatawny). One very controversial because it is proposed to use the rice, and mulligatawny was originally made with red lentils. The other two differ in composition and preparation technology. So I decided to post my version. It is from the Book "grocery store" devoted to soups. So called "Pro soups". So, mulligatawny. This thick spicy soup is not a national treasure of India, as it is often written. It was invented by British chefs in the context of colonial Indian life. The proposed option was brought from new Delhi. So prepare mulligatawny in an English family ash, who lives in India for half a century. This is the authentic recipe mulligatawny of all known.
Ingredients
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Chicken
1 piece
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Onion
1 piece
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Carrots
1 piece
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Potatoes
1 piece
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Apple
1 piece
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Lentils
100 g
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Juice
0.5 piece
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Coconut milk
1 cup
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Melted butter
2 Tbsp
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Salt
-
Ginger
-
Garlic
4 tooth
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Cinnamon
1 piece
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Coriander
1 tsp
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Zira
1 tsp
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Black pepper
1 tsp
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Fennel
0.5 tsp
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Curry
5 piece
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Water
2.5 l
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The Apium graveolens Dulce
Cooking
Chicken and water with onions, carrots, and root celery stalks, stalks of greens to cook strong unsalted broth. Drain. Vegetables to throw, we no longer need.
Peel the potatoes. Onion cut into small cubes, carrots and celery to chop sticks.
Heat 1 tbsp oil and fry the onions until transparent,
Add the carrots and celery and fry until soft.
Peel the potatoes and cut into cubes.
To prepare an Apple.
In the boiling broth to lower the browned vegetables and potatoes, bring to boil and cook on low heat for 10 minutes. Add the Apple and washed lentils, again bring to a boil. Cook for 10 minutes.
Meanwhile, chop the garlic and grate the ginger root.
I understand that in our conditions it is impossible to find all the spices stated in the recipe, but they can be safely replaced with 1 tsp curry and 1 tsp mix garam masala or quite so in a pinch - 2 tsp. curry, but it's never quite the same. How to prepare blend garam masala, is on the site. So, go ahead. Melt another 1 tbsp ghee, add garlic, ginger and spices and fry, stirring, for 3-4 minutes.
Add the spice paste to the soup, stir and cook for 10 minutes. Then pour the coconut milk and lime juice, add chicken and salt to taste. Heat almost to boiling (do not boil!)
Here's a jar of coconut milk.
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