Mulligatawny Soup

Mulligatawny Soup

altered from The Food of India: Authentic Recipes from the Spicy Subcontinent

In the book, the introduction to this recipe is quite funny: “The inspiration for this Anglo-Indian soup was southern Indian ‘pepper water,’ which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among the Westernized middle-class, who enjoy it in their private clubs.”

3 c water

2 Tb oil

2 chicken thighs, including bone and skin
3 inch piece ginger, crushed or finely grated
3 small cloves garlic, crushed
1 onion, sliced

2 Tb Bengal gram or chickpea flour (can substitute flour of your choice)

1 apple, diced
2 carrots, diced

1 kohlrabi, diced

1 heaped Tb curry powder

¼ tsp turmeric powder

3 medium sized tomatoes, peeled (optional) and chopped

1 bay leaf

1 tsp coarsely ground black pepper

1-2 Tb rice (optional)

Lemon wedges


Heat the water until boiling. Heat the oil in a soup pot and add chicken thighs, cooking each side for a few minutes until browned. Add to water and boil for 30 minutes.

While chicken is boiling, add ginger and garlic to the oil in the soup pot. Sauté for 2 minutes, then add the onion and sauté until the onion is transparent.

If you don’t want tomato peel, boil tomatoes in chicken water for 3 minutes, then remove and peel. Add the gram flour, apple, carrots, kohlrabi, curry powder, turmeric, tomatoes, bay leaf, pepper, and rice (if using) to the ginger-garlic-onion pot. Cover and simmer vegetables, setting a timer for 45 minutes. When the chicken is done boiling, remove chicken thighs from water and cool. Add the water to the soup pot, and continue simmering, covered. When chicken is cool enough to handle, remove skin and bones, and hand-shred or shred using a fork. After soup has cooked 45 minutes, you can blend it if you like more of a puree. Add chicken and serve with lemon wedges.

Tandoor-Baked Cauliflower and Kohlrabi

Tandoor-Baked Cauliflower and Kohlrabi

altered from “The Food of India: Authentic Recipes from the Spicy Subcontinent”

This recipe involves a bit of prep time, but in the end, it’s a nice way to enjoy grilling outside with your cauliflower and kohlrabi in the summer with or without a tandoor oven.

2 small heads cauliflower

2 stems kohlrabi

1 tsp malt vinegar

1 tsp turmeric powder

¼ tsp mace powder

a pinch of salt



1 ½ c yogurt

2 tsp crushed garlic

1 ½ tsp crushed ginger

1 Tb chili paste

½ tsp Garam Masala

1 ½ Tb oil

2 tsp malt vinegar

Pour yogurt into cheesecloth and hang above your sink or a bowl for 5 hours. Alternatively, place in a paper-lined coffee filter over a jar. We’ve skipped this step in the past, and the result is still pretty good.

Divide cauliflower into four florets and prick the stems with a fork to allow the seasonings to penetrate. Peel kohlrabi, and divide lengthwise into fourths, then slice ½ inch thick. Prick as well. Heat a pan with a shallow layer of water and when boiling, add the cauliflower, kohlrabi, vinegar, salt, and turmeric. Boil the vegetables until just tender, drain and allow to cool.

Combine all the marinade ingredients and mix in the vegetables. Leave to marinade for 1 ½ hours. Skewer the kohlrabi pieces. Cook the cauliflower and kohlrabi skewers under a very hot grill or over charcoal until tender and golden brown. Sprinkle with mace and Garam Masala before serving hot.

Honey and Harissa Farro Salad

Honey and Harissa Farro Salad

Altered from Deb Pearlman, The Smitten Kitchen


1 cup (215 grams) uncooked farro

4 cups (950 ml) water or broth


2 tablespoons (30 ml) olive oil

1/2 pound (225 grams, about 4 medium) carrots

2 stems kohlrabi



5 tablespoons (75 ml) olive oil

1/2 teaspoon harissa*, or to taste

1 teaspoon honey

2 tablespoons (30 ml) freshly squeezed lemon juice, plus more to taste

Pinch of ground cumin


1/4 cup chopped fresh mint leaves, or half parsley and half mint

3/4 cup (4 ounces or 113 grams) crumbled feta

Cook farro: Bring the farro, water or broth, and a few pinches of salt (if using water or unsalted broth) to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and kohlrabi, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Assemble salad: Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat; I suggest a restrained amount, because the heat of harissas can vary widely. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.

Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.

* A good and easy harissa recipe can be found at: