Best 2 Mulligatawny And Green Raita Recipes

**Welcome to a Culinary Journey of Indian Delights: Explore the Exquisite Flavors of Mulligatawny Soup and Green Raita**

Embark on a tantalizing culinary adventure as we introduce you to two delectable dishes that embody the vibrant tapestry of Indian cuisine: Mulligatawny soup and Green raita. These dishes offer a harmonious blend of flavors, textures, and colors, capturing the essence of India's rich culinary heritage.

1. **Mulligatawny Soup:**

Dive into the depths of Mulligatawny soup, a delectable concoction with a captivating history. This Anglo-Indian soup boasts a symphony of flavors, combining the warmth of spices, the subtle sweetness of vegetables, and a hint of tanginess. Its vibrant yellow hue and aromatic broth create an irresistible invitation to indulge in its savory goodness. As you savor each spoonful, you'll discover a medley of textures, from the tender chicken or lamb to the crisp vegetables and the velvety smoothness of coconut milk.

2. **Green Raita:**

Complement your Mulligatawny soup with a refreshing accompaniment: Green raita. This vibrant condiment is a symphony of cooling yogurt, crisp cucumber, aromatic herbs, and a hint of spice. Its verdant hue and tangy flavor provide a delightful contrast to the richness of Mulligatawny soup. Green raita serves as a perfect palate cleanser, refreshing your taste buds and preparing you for the next delightful bite.

As you embark on this culinary journey, we guarantee that these two dishes will leave an unforgettable impression on your taste buds. So gather your ingredients, prepare your kitchen, and let's dive into the recipes to unravel the secrets behind these Indian culinary gems.

Check out the recipes below so you can choose the best recipe for yourself!

MULLIGATAWNY

Mulligatawny image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-size pieces
3 cloves garlic, finely minced
1 medium onion, diced
1/4 cup all-purpose flour
1 heaping tablespoon curry powder
4 cups low-sodium chicken broth
2 cups half-and-half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar, or to taste
Kosher salt and freshly ground black pepper
1 Granny Smith apple

Steps:

Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

BROWN RICE MULLIGATAWNY

Brown Rice Mulligatawny image

My friends tell me this is one of the best soups they've ever had. One even said it's "perfect." No one guesses that it's healthy!-Sarah Ott, Blanchardville, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, finely chopped
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1-1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup uncooked long grain brown rice
2 cups cubed cooked chicken breast
2 cups chopped fresh spinach
1/2 cup chopped peeled sweet apple
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
5 tablespoons reduced-fat sour cream

Steps:

In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer., Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender., Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.

Nutrition Facts : Calories 229 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 689mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Toast the spices: Toasting the spices in the mulligatawny soup enhances their flavor and aroma. Be sure to toast them over medium heat, stirring constantly, until they are fragrant and slightly darkened.
Use a good quality chicken stock: The chicken stock is a key ingredient in the mulligatawny soup, so it's important to use a good quality stock. If you don't have time to make your own, you can use a store-bought stock, but be sure to choose one that is low in sodium.
Don't overcook the vegetables: The vegetables in the mulligatawny soup should be cooked until they are tender but still have a slight crunch. Overcooking them will make them mushy.
Serve the soup with a dollop of green raita: The green raita is a refreshing and flavorful condiment that complements the mulligatawny soup perfectly. To make the raita, simply combine yogurt, cucumber, mint, cilantro, and cumin in a bowl and stir until well combined.

Conclusion:

Mulligatawny soup is a delicious and satisfying dish that is perfect for a cold winter day. The combination of spices, vegetables, and chicken makes it a hearty and flavorful soup that is sure to warm you up. The green raita is a refreshing and flavorful condiment that complements the soup perfectly. If you're looking for a new soup recipe to try, I highly recommend mulligatawny soup.