Recipe for Mulligatawny Soup

Ingredients

1/2 cup dried chick peas
1 medium onion; chopped
2 tablespoon ghee
1 red chili; whole
1 pinch cayenne pepper
1 teaspoon turmeric
1 tablespoon coriander
4 cup stock
1 salt to taste
1 medium caroot; chopped (think that's car
1 large potato; cubed
1 green bell pepper; chopped
1 tomato; chopped
1/2 cup grated coconut
1 cup coconut milk
2 tablespoon lemon juice
2 teaspoon cilantro/parsley

Instructions

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here