Makai Shorba, Thick Corn Soup
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 22539 times
The Makai Shorba is a very creamy sweet corn soup with desi notes. Onions and carrots add volume to the soup, and also improve the texture and flavour, while a horde of spices ranging from cloves and cinnamon to coriander and cumin seeds give the shorba a very appetising flavour and irresistible aroma. Served hot with a garnish of coriander, this soup is sure to kindle your appetite.
Your appetite will be satiated when you have a bowl of Makai Shorba accompained with Garlic Bread and some salad .
- 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.
- 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.
- 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.
- Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth.
- 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.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
RECIPE SOURCE : Corn
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