Mulligatawny Spices

Ingredients:

  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tbsp dried onion
  • 1/4 tsp celery seed  (watch that you don’t use celery salt!)
  • 2 tbsp cilantro (some people are sensitive to this herb)
  • 1 tbsp curry powder (watch for sodium in some curry powders!)
  • dash of clove
  • 1/2 tsp lemon pepper (or, if it’s going in a soup, leave this out and add 1tbsp lemon juice! and a little black pepper)

Directions:

I miss having soups when dining out but, as it turns out, most restaurants are really serving salt in a soup base 🙂  It’s worse for most of the quick-and-easy soups you make for yourself at home.  Of all the soups that I miss, Mulligatawny is near the top.  (I’d probably have to say that Italian Wedding soup was the very top but that’s the carboholic in me talking.)  Mulligatawny is basically a vegetable soup with a few twists – most of which I don’t miss.  The thin apple slices in my favourite were a nice bite and the potatoe added to the texture but, in the end, it is the spices that make the dish.

About a year before I started on the Poon lifestyle, my favourite takeout Indian switched containers.  The soups suddenly came in a container where the lid literally disintegrated into the soup.  After telling them, bringing the lids back, etc. I finally gave up.  And taught myself to make something that tasted the same.  When I made it through the first months of this new lifestyle and was starting to try and expand my food options, I rebalanced without the salt and … it still tastes the same.  Plus, it makes a great rub for chicken, and it’s pretty damned tasty as a rub on cauliflower popcorn (in the files).

NOTE:  I’m just a white, Jewish, third-generation Canadian from Polish roots so feel free to improve on this 🙂

This gives you about 5 tbsp of a spice mix, slightly more than 1/4 cup – more than enough for 4 chicken breasts or a large head of cauliflower and much more than you need for a kickstart to your soup so you might want to store the rest in a spice jar or, like me, make a bigger batch and keep it around.

Credit:  Stephen Perelgut

Posted in Phase 1, Recipes.

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