Vegetarian Mulligatawny Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-VEGETARIAN MULLIGATAWNY SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving Size: 5,
1 medium: Onion, chopped
2 tbsp: Ghee,
1 each: Red chili, whole
1 pinch: Cayenne pepper,
1 tsp: Turmeric,
1 tbsp: Coriander,
4 cup: Stock,
1 each: Salt to taste,
1 medium: Caroot, chopped
1 large: Potato, cubed
1 each: Green bell pepper, chopped
1 each: Tomato, chopped
1/2 cup: Grated coconut,
1 cup: Coconut milk,
2 tbsp: Lemon juice,
2 tsp: Cilantro/parsley Preparation Time :0:00,
Directions:
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft,
: depending on age of the peas. 2. 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. 3. 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.
: Nanette Blanchard (nanetteb@csn.org)
Converted by MMCONV vers. 1.20
From: Jj Judkins Date: 24 Sep 96
Source from luhu.jp
: depending on age of the peas. 2. 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. 3. 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.
: Nanette Blanchard (nanetteb@csn.org)
Converted by MMCONV vers. 1.20
From: Jj Judkins Date: 24 Sep 96
Source from luhu.jp