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MAKAI SHORBA

Ruchi806's picture
Everyone is sure to relish this tempting, Indian-style corn soup. Serve hot with garlic bread, to make an absolutely healthy and hearty meal.
Ingredients
  Sweet corn kernels 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm)
  Cinnamon stick 1 Inch (dalchini)
  Peppercorns 2
  Bay leaf 1
  Onions 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), sliced
  Carrots 1⁄2 Cup (8 tbs), cubed
  Crushed coriander seeds 1⁄2 Teaspoon (dhania)
  Cumin powder 1⁄4 Teaspoon (jeera)
  Turmeric powder 1 Pinch
  Low fat milk 1 Cup (16 tbs)
  Oil 1 Teaspoon
  Salt To Taste
  Roasted corn kernels 1 Tablespoon
  Corainder 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

1. Heat the oil in a non-stick pan, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.

2. Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes.

3. Add the corn kernels, 2 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.

4. Cool completely and make a smooth purée in a blender. Transfer back into a pan.

5. Add the milk, bring to a boil garnished with the corn kernels and coriander sprig and with the lemon juice.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
2
Subtitle: 
MAKAI SHORBA

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