Mulligatawny soup and Kasundi chicken sandwich

Yesterday got a phone call from HD that he was bringing home a colleague who wasn’t well and was on antibiotics…..his family is not here right now and the doctor has prescribed nutritious food to get his energy up….I needed to cook something which was nutritious and healthy, delicious and easy to digest …..thought of my favourite Mulligatawny soup with some chicken sandwich … The following recipe is my version of the mulligatawny soup that I found on a food site. Recipe makes 4 servings

  • chopped one half of a medium sized onion
  • 4 sprigs of parsley/cilantro (dhaniya leaves) chopped
  • 1 carrot, diced
  • Half each of green and red bell peppers
  • 1 finely chopped green chilly
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons of either chicken masala or curry powder
  • 5 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half – cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated

Procedure

  1. Saute onions, peppers, carrot, chopped green chilly and butter in a large soup pot. Add flour and chicken masala powder( here you can add curry powder instead), and cook 5 more minutes.
  2. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  3. Add apple, rice, chicken, salt, freshly coarse grounded pepper corns and thyme. Simmer 15-20 minutes, or until rice is done.
  4. Add hot cream and simmer for 2 minutes. Serve hot.

It’s a thick soup perfect for the winters….it’s delicious, creamy with just the right amount of indian flavour and because it has rice and chicken in it completely satiates the hunger pangs. Also if one is doubtful about using the heavy cream.. one can skip that ingredient coz even without the cream the soup tastes heavenly. Image Ok now for my special bong chicken sandwich I have used kasundi with cream cheese and heavy cream. Thought would be fun to use this bold combination for my authentic ” bongcomb” recipe:) Kasundi is a tangy, pungent mustard sauce which enhances the taste of any deep fried ( bhaja ie deep fry in bengali) dish. I also use it to serve kababs well i use it in many ways actually …we’ll discover as we continue blogging….for now just know that once you get Kasundi into your kitchen it’ll become an integral part of your stored sauce supply. Following ingredients are for about 20 sandwiches

  • One finally chopped cucumber 
  • Finely chopped one half of a medium sized onion.
  • One finely chopped small green chilly.
  •  1/3 tsp chilly powder.
  • 1/2 tsp Kasundi. The much relished bong mustard sauce 🙂
  • 1/2 cup heavy cream slightly warmed.
  • 1 tbsp soft cream cheese
  • Salt to taste
  • one loaf of whole wheat brown bread.

Mix all the ingredients well. Remove the crusts of the brown bread slices. Use 1 tbsp of mixture as the filling between the slices. Cut diagonally to make triangular sandwiches. Enjoy them with a bowl of steaming hot mulligatawny soup!!

Great dish for breakfast

Great dish for breakfast as well!

This dinner was served to a Pakistani, a North Indian guest and of course to the family...we had a hearty meal!!!

This dinner was served to a Pakistani, a North Indian guest and of course to the family…we had a hearty meal!!!

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  1. Trackback: Mulligatawny and Kasundi chicken sandwich | bongcomb

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