Makai shorba

Posted on August 17, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , |

Everyone is sure to relish this tempting, Indian-style corn soup. Serve hot with garlic bread, to make an absolutely healthy and hearty meal.

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Serves 2.

¾ cup sweet corn kernels
1 clove (laung)
25 mm. (1″) stick cinnamon (dalchini)
2 peppercorns
1 bay leaf
¼ cup onions, chopped
2 cloves garlic, sliced
½ cup carrots, cubed
½ teaspoon crushed coriander (dhania) seeds
¼ teaspoon cumin (jeera) powder
a pinch turmeric powder
1 cup low fat milk
1 teaspoon oil
salt to taste
For the garnish
roasted corn kernels
sprig of coriander
To serve
lemon juice
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.

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