Makai Shorba

by Tarla Dalal

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Accompaniments

High Fibre Chutney
My Favourite Sundae

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Everyone is sure to relish this tempting, Indian-style corn soup. This refreshing soup is a great energiser and will surely establish your culinary skills. Serve hot with garlic bread, to make an absolutely low calorie 'hearty' meal.

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Preparation Time: 5 mins.
Cooking Time: 15 mins.
Serves 2.
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Ingredients

1/2 cup sweet corn (makai ke dane)
1/4 cup chopped onions
1 clove (laung / lavang)
25 mm. (1") stick of cinnamon (dalchini)
2 black peppercorns (kalimirch)
1 bayleaf (tejpatta)
2 cloves garlic, sliced
1/4 cup carrot cubes
1/2 tsp crushed coriander (dhania) seeds
1/4 tsp cumin seeds (jeera) powder
a pinch of turmeric powder (haldi)
1 tsp oil
salt to taste

To serve
lemon juice to taste
1 tbsp chopped coriander (dhania)

Method

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.
Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes.
Add the corn kernels, 3 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.
Cool completely and make a smooth purée in a blender. Transfer back into a pan.
Bring to a boil and serve hot with the lemon juice and coriander.

Nutrient values per serving