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Indian Cooking

This issue- Tamilian                         Recipe Archives

Mulligatawny Soup
1 lb.Chicken (substitute with cauliflower for the vegetarian version)
1 Tbsp oil
2-3 stalks Celery, diced
1-2 Potatos, diced
1 pack 16oz. mixed vegetables (carrots, beans,corn)
1 can whole Tomatoes (16 oz.)
1 can 8oz. Pinto Beans (cooked)
1 can 8oz. Coconut milk
Salt
1 Tbsp Curry powder or Garam Masala

Stir fry chicken in a tablespoon of oil until the pink color is gone.Add celery, potatos and mixed vegetables. Pour 2 cups of water, cook until the chicken., potatos and vegetables are mostly done. Add tomatos and beans. Stir well. Pour coconut milk, bring to a boil. Add salt and curry powder. Add water to bring it to soup consistency. Switch off after cooking for 2 minutes. Serve with cooked rice or bread.

Ven Pongal
1 Tbsp butter
1 Tbsp chopped Cashews
1/2tsp Cumin seeds
1 inch Ginger,chopped
1 1/2cups uncooked Rice
1/4 cup split Green gram
1/2 tsp ground Pepper
Salt

Add butter to a pot. Fry cashews once the butter is melted. Add cumin and ginger when the cashews begin browning. Add rice, and green gram fry for a minute or two. Pour 3 - 31/2 cups of water. Add pepper and salt. Cook until the rice and green gramare cooked (about 20 minutes).
 

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