Anglo-Indian cuisine Archives - RecipeWikki https://recipewikki.com/tag/anglo-indian-cuisine/ Wikipedia of Awesome Taste Wed, 18 Jun 2025 23:53:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Anglo-Indian cuisine Archives - RecipeWikki https://recipewikki.com/tag/anglo-indian-cuisine/ 32 32 Mulligatawny Soup https://recipewikki.com/mulligatawny-soup-3/ Wed, 18 Jun 2025 23:53:09 +0000 https://recipewikki.com/?p=8001 A rich, creamy, and spiced soup with Indian origins, Mulligatawny blends lentils or rice with vegetables, chicken, and warm curry flavors — a comforting fusion of East and West. Origin Mulligatawny Soup Mulligatawny comes from the Tamil words “milagu“ (pepper) and “tanni” (water), meaning “pepper water.” Originally a spicy South Indian broth, it was adapted […]

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]]> A rich, creamy, and spiced soup with Indian origins, Mulligatawny blends lentils or rice with vegetables, chicken, and warm curry flavors — a comforting fusion of East and West.

Origin Mulligatawny Soup

Mulligatawny comes from the Tamil words “milagu“ (pepper) and “tanni” (water), meaning “pepper water.” Originally a spicy South Indian broth, it was adapted by the British during colonial times into the heartier soup known today.

What I Love About This Recipe

It’s like a cozy hug in a bowl — warm, gently spiced, slightly creamy, and full of nourishing ingredients. It’s also easily adaptable for vegetarians!

Also Read : Watermelon Salad with Feta

Mulligatawny Soup
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Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

230

kcal

Ingredients

  • 1 tbsp butter or oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 carrot, diced

  • 1 apple, peeled and chopped

  • 1 tbsp curry powder

  • ½ tsp ground cumin

  • ¼ tsp cinnamon (optional)

  • ½ cup red lentils or cooked rice

  • 4 cups chicken or vegetable broth

  • 1 cup cooked, shredded chicken (optional)

  • ½ cup coconut milk or heavy cream

  • Salt and pepper, to taste

  • Lemon juice, to finish

  • Fresh cilantro, for garnish

Directions

  • In a large pot, heat butter or oil over medium heat. Sauté onions, garlic, carrots, and apple for 5–6 minutes until soft.
  • Stir in curry powder, cumin, and cinnamon. Cook for 1 minute until fragrant.
  • Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
  • Use an immersion blender to partially puree the soup, or leave it chunky — your choice!
  • Stir in coconut milk or cream, and cooked chicken if using. Simmer another 5 minutes.
  • Season with salt, pepper, and a squeeze of lemon juice.
  • Garnish with fresh cilantro and serve hot.

Notes

  • Use rice instead of lentils for a grainier texture.
  • Swap chicken with chickpeas for a hearty vegetarian version.
  • A pinch of garam masala adds extra warmth near the end of cooking.

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]]> Mulligatawny Soup https://recipewikki.com/mulligatawny-soup/ Thu, 20 Mar 2025 11:52:00 +0000 https://recipewikki.com/?p=6663 A hearty, spiced soup with Indian roots and British colonial influence, Mulligatawny blends lentils, veggies, chicken, and curry spices into a warm, comforting bowl perfect for cooler days. Origin Mulligatawny Soup Originally derived from South Indian cuisine, the name “Mulligatawny” comes from Tamil words meaning “pepper water.” The British adapted it during colonial times into […]

The post Mulligatawny Soup appeared first on RecipeWikki.

]]> A hearty, spiced soup with Indian roots and British colonial influence, Mulligatawny blends lentils, veggies, chicken, and curry spices into a warm, comforting bowl perfect for cooler days.

Origin Mulligatawny Soup

Originally derived from South Indian cuisine, the name “Mulligatawny” comes from Tamil words meaning “pepper water.” The British adapted it during colonial times into a rich soup with meat, rice, and vegetables, making it a cross-cultural classic.

What I Love About This Recipe

It’s rich, aromatic, and deeply satisfying — like chicken curry in soup form. The addition of apples and coconut milk gives it a unique sweet and savory balance, making every spoonful layered and exciting.

Also Read : Pork Wonton Soup

Mulligatawny Soup
Pin
Print

Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 2 tbsp butter or oil

  • 1 medium onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 1 apple, peeled and diced

  • 1 tbsp curry powder

  • ½ tsp ground cumin

  • ½ tsp turmeric (optional)

  • 1 cup cooked, shredded chicken

  • ½ cup red lentils or cooked rice

  • 4 cups chicken broth

  • 1 cup coconut milk

  • Salt and pepper to taste

  • Fresh cilantro or parsley, for garnish

  • Lemon wedges, for serving (optional)

Directions

  • In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
  • Add garlic, diced apple, curry powder, cumin, and turmeric. Cook for 2–3 minutes until fragrant.
  • Stir in lentils (or rice), chicken, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
  • Stir in coconut milk and season with salt and pepper. Simmer for 5 more minutes.
  • For a smoother texture, blend part of the soup using an immersion blender (optional).
  • Garnish with fresh herbs and serve with lemon wedges if desired.

Notes

  • For a vegetarian version, omit chicken and use veggie broth and extra lentils.
  • Adjust curry powder based on heat preference.
  • Leftovers taste even better the next day as flavors develop.

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