3.18.2011

Food That Makes You Say, "Mmmm."

"What is that smell?! I can't even concentrate it smells so good!" That's what my daddy was saying as he practically ran down the stairs at dinner time this evening. The smell intoxicating his senses was steaming from a pot of Mulligatawny soup, simmering on the stove top.


I'm not normally one to share recipes on my blog, but this meal is simply too delightful not to share; it's quickly becoming one of my favorites. As Jared says, "It's akin to liquid magic."

I love the buttery sweetness that emanates from the sauteing carrots, and the beautiful texture & color it all takes on after adding a nice heaping spoonful of curry powder.


Pops freaked out a little bit when he saw that I was putting apples in soup...but in the end, I'm pretty sure he agreed that they were amazing.


For a side dish, I prepared a simple, but delicious Indian flatbread.




{I'd recommend serving these warm, folded in half with butter inside.}




Mulligatawny Soup

4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon (heaping) curry powder
8 cups chicken broth
1 apple, cored and chopped
1/2 cup brown rice
4-6 boneless, skinless chicken thighs, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme

{directions.}
Saute celery, carrots, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer about an hour, or until rice is done.

(makes about 8 servings)


Naan

2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3/4 cup plain yogurt
2-3 tablespoons oil
3 tablespoons to 1/4 cup water

{directions.}
Combine dry ingredients.
Stir in remaining ingredients and stir until the dough forms a ball.
Turn out onto a lightly floured board and knead for 1 minute. The dough should be soft, but not sticky.
Place the dough into a lightly-oiled bowl and cover with a clean, dry towel. Place in a warm, draft-free place for 2 hours.
Form the dough into 6 equal size balls.
Roll dough into 7- to 8-inch rounds.
Cook in ungreased skillet, 30 to 40 seconds per side until lightly browned.

(makes 6)


If you decide to try it, make sure to let me know what you think!