Corn Shorba

Corn Shorba or makai soup is the same. This is a delectable dish in Indian cuisine. The aroma of garam masalas enhances the teste and refreshes your mood.

Ingredients

- 1 ½ cups sweet corn kernels
- 2 tsp oil
- 2 cloves (laung)
- 25 mm (1 cinnamon)
- 3 to 4 black peppercorns
- 1 bayleaf (tejpatta)
- ½ cup chopped onions
- 1 tsp roughly chopped garlic
- ½ cup carrot cubes
- 1 tsp coriander powder
- ½ tsp cumin powder
- A pinch of turmeric
- 2 cups milk
- Salt to taste
2 tbsp chopped coriander

Method

1. Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute.

2. Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

3. Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely.

4. Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth.

5. Transfer the mixture back into the same non-stick pan, add milk and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.

6. Serve hot garnished with coriander.

Serves 5