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Cold curried soup with almonds and Sweet & Tangy Mango Soup Masala
1 tablespoon Sweet & Tangy Mango Soup Masala
1 tablespoon water
2 cups chicken stock
1 tomato
1 potato
1 medium onion
1 apple
1 banana
2 cups heavy cream
salt
2 tablespoon slivered almonds
1 tablespoon butter
Mix Masala and water to a paste and add to chicken stock. Peel, seed and dice tomato; peel and dice potato, onion, apple, and banana. Add all to stock and simmer untill ingredients are soft - about 45 minutes. Whirl smooth in a blender or force through a strainer. Cool, add cream and salt, if needed, then chill. Sliver almonds and brown in butter. Drain and use as a garnish on the soup. May also be garnished with a few small slices of raw apple. Serves 5 to 6
Creme Senegale with Kashmiri Mild Curry(Cold curried soup with chicken)
1 apple
1 rib celery
1 onion
2 tbl butter or ghee
1 tbl Kashmiri Mild Curry
1 tbl flour
1 qt chicken stock
1 cup heavy cream
1 cooked chicken breast, cut into matchsticks
Chopped chives to garnish
Peel and chop vegetables an apple and cook in butter until soft. Add curry and flour, stir over heat for several minutes. Add stock and salt, if needed, and stir until smooth. Then simmer for 45 minutes. Force through a sieve or whirl in a food processor then chill. Before serving, blend in 1 cup of heavy cream, adjust seasoning and pour into cups in which you have divided the chicken breast . Float a few chopped chives on top. Serves 6
Mongol Soup with Sweet & Tangy Mango Soup Masala
1 can pea soup
1/2 can tomato soup
2 cups mik or stock
1/2 to 1 tsp Sweet & Tangy Mango Soup Masala
1/2 cup heavy cream
Salt and pepper
Combine soups, stock and curry powder and bring to a boil. Simmer 3 or 4 minutes, add cream and adjust with salt and pepper. Serve hot or chilled. Serves 4- 6
Mushroom soup with New Delhi BBQ Spice
1 1/2 cups fresh mushrooms, washed, dried and minced
1/4 cup butter
Salt and pepper
6 cups veal stock
1 tsp New Delhi BBQ Spice
1 1/2 cups cream
Cook mushrooms in butter until almost dry. Season to taste with salt and pepper. Add stock and BBQ Spice mixed with a little cream. Stir in the remaining cream and simmer 10 minutes to cook the curry. Adjust seasoning and serve. Serves 6
Mulligatawney with Madras Tamarind Hot Curry
1 1/4 cups grated coconut
1 cup boiling water
1/4 cup clarified butter
1 medium onion
1 tbl Madras Tamarind Hot Curry
3 pound chicken, cut in fricasse pieces
1 tsp salt
1 quart stock
1/4 cup dried lentils
4 bay leaves
Pour boiling water over the coconut and allow to stand. Slice onion and cook in butter until golden. Add Hot Curry powder and cook 3-4 minutes, then add the chicken pieces and cook until brown on all sides. Drain coconut, pressing out all the moisture. Add the salt and the coconut milk to the chicken and cook on 1o minutes, or until tender. Select and reserve the best parts of the chicken and add stock, lentils and bay to the remaining pieces. Simmer for 2 hours, then strain, forcing the lentils through the strainer. Add salt if necessary and pour into a heated tureen. Add the reserved chicken pieces and serve with steamed rice and lime wedges for seasoning. Serves 4.
Summer Soup with Calcutta Lemon Mustard Curry
1 quart buttermilk
2 10oz cans of pea soup
1/2 tsp salt
Pepper
1/2 tbl Calcutta Lemon Mustard Curry
Chives
Combine buttermilk, soup salt, a pinch of black pepper and the curry powder. Mix well and bring to just a boil, then cool and chill. Serve sprinkled with chopped chives. Serves 6.
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