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Mulligatawny

Mulligatawny (Mulagatani) soup is not for the faint of heart, it’s very tasty and spicy. It’s super excellent for a hangover. It can be made with almost any meat but is particularly good with the bony parts of the meat.

Ingredients:

  • 2 lbs soup meat. The neck is pretty good
  • 1 pint of split peas
  • 2 large hot peppers
  • 10 pods of ripe tamarind
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • Salt to taste
  • 2 tablespoons of oil

Preparation:

Wash the meat. Then heat some oil in a large pot and add the meat. Let the meat boil/fry while stirring. Do this until all the juice evaporates.

Add all other ingredients (except split peas and tamarind). Let the ingredients fry for 3 minutes while stirring.

Add 6 cups of water and peas and allow it to boil. Add water as needed until meat is tender and peas is completely dissolved. Add tamarind and water if necessary. Then allow it to boil for 10 more minutes.

Add water if needed. Remove from fire and let stand for 5 minutes.

SERVE AS A SOUP

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How to Make Fish Soup

Fish soup should be unique in taste, in that a combination of sour,hot pepper, salt and fish all taste at the same time, wonderful any time but excellent WHEN THERE IS A HANGOVER

Ingredients:

  • 1 lb fish fillet
  • 2 large juice limes
  • 1 medium hot pepper
  • 1 potspoon oil
  • 4 stalk celery(chopped)
  • 4 head scallion/shallot(chopped)
  • 1 medium onion slice
  • 1/2 lb spinach or bok choy (chopped)
  • salt to taste
  • 4 medium potatoes cut into 4 pieces each
  • 1/2 tablespoon ground black pepper

Preparation:

  • Wash fish
  • heat oil in a pot add fish
  • let fish fry while turning for 3-4 minutes. fish will break up, that’s fine
  • add lime juice, pepper,salt and 5 cups water
  • simmer for 1/2 hour adding water when necessary
  • add potatoes and 2 cups water
  • simmer until potatoes are tender add water when necessary
  • add all other ingredients and simmer for 3 minutes
  • add water if necessary
  • remove from fire , cover for 5 minutes

SERVE, JUST GREAT

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How to Make Curry Soup

Curry Soup is unlike most soups. It is very spicy and that’s what makes it wonderful. It can be made with most types of meat and even without meat.

Ingredients:

  • 1/2 lb beef
  • 3/4 lb split peas
  • 2 tablespoon curry powder
  • 1 1/2 tablespoon ground cumin
  • 1/2 medium onion chopped
  • 1/2 head garlic chopped
  • 1 medium hot pepper
  • Salt to taste
  • 2 tablespoon oil
  • 4 head scallion chopped
  • 2 stalk celery chopped
  • 4 small potatoes cut into 4 pieces each

Preparation:

Clean and cut meat into small pieces. Heat oil in a pot and add the meat.  Stir and let the meat become brown.

Add curry powder, cumin, onion, garlic, pepper, and salt. Stir for 3-4 minutes then add split peas. Stir for 1 more minute.

Add 6 cups of water and allow to boil/or use a pressure cooker. When the peas is cooked and most have dissolved add the potatoes.

If their is boiling in the pot you may need to add water.

Add 3 cups of water  and allow to boil until potatoes are tender. Add scallions and celery then cover and remove from fire.

Let stand for 5 minutes. Makes 4-6 good servings

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How to Make Beef Soup with Peas

Beef soup and beef soup with peas/barley are two of the most tasty soups you will ever have. It can be had as a meal or an appitizer.

Ingredients:

  • 1 lb beef (round steak is really good) or 2 lbs of soup meat
  • 1 pint/lb split peas
  • 1 pack noodle soup
  • 2 large potatoes (peel wash and cut each into 4 pieces)
  • 2 medium eddoes (peel wash and cut each into 2 pieces)
  • 1/2 lb flour (for the dumplings)
  • 4 bullion (small) or 2 large ones
  • 1 tablespoon salt or salt to taste
  • 1/2 tablespoon black pepper
  • 2 stalk celery (chopped)
  • 3 heads scallions (chopped)
  • 1/2 teaspoon dry thyme or 6 sprigs fresh thyme
  • dash of oil

Preparation:

Clean beef and cut into small pieces. Add oil and beef into pressure cooker or pot.

Let beef fry until lightly brown while turning to avoid burning.

Add peas. Add water to half the pot/cooker. Add celery, scallion, black pepper, bullion, thyme and salt.

Stir and pressure for 5 minutes or boil until peas melt.

Add potatoes, noodle soup and eddoes. Stir and boil over medium heat. Add water when necessary.

DUMPLINGS prep

In a medium bowl add flour, touch of salt, sugar and 1/2 cup milk.

Stir into a very thick batter, add a little water if needed, the batter must stick to the spoon and not run off. Add a little flour to achieve this.

Boil 1/2 pot water, when water is boiling dip batter with a table spoon and add to boiling water, continue this until all batter is used up.

Allow to boil for ten minutes.

Remove from fire, strain and set aside.

When soup is fully cooked add dumplings and remove from fire.

THIS IS A MEAL FOR 6 SERVINGS

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