- 6 CUPS CHICKEN STOCK
- 100 GRAM CHICKEN BREAST, in pieces
- 2 CLOVES GARLIC, crushed
- PIECE OF GINGERROOT, grated
- 1 TSP CHILI POWDER
- 1 TSP TURMERIC
- 1 ONION, chopped
- 1 1/2 CUP COCONUT MILK
- 2 TBSP TAMARIND JUICE
- 200 GRAM LENTILS
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- 250 GRAM SELF RAISING FLOUR
- 1 EGG
- 1/2 CUP YOGURT
- 1/2 CUP MILK
- LITTLE SALT
- 50 GRAM SUGAR
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In the food processor, make a paste of onion, chili
powder, turmeric, ginger and garlic. Fry the paste 3 minutes; add the
chicken and fry 5 minutes more. Add the rest of the ingredients and
cook for 40 minutes. Take out the chicken, puree the soup, cut the chicken
smaller and put it back.
Mulligatawny in Tamil language means "pepper water"
even though the soup is not peppery at all. I would call this dish a
historical/colonial mixture of
British
chicken soup and
Indian
spices.
Serve with chapati.
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Mix all the ingredients
and beat for a minute. Make very small pancakes (best in a special pan),
turn them around after half a minute. Sprinkle powder sugar on top.
Poffertjes are very small Dutch pancakes
and they are baked in a special frying pan. You can also use a mixture
of wheat flour and buckwheat flour.
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