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.


    •  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


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

Nutritional Info

Calories 159kcal, Fat 7.5g, Carbs 15g, Protein 5g.

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