Sweet Corn and Capsicum Soup Video by Tarla Dalal Video by Tarla Dalal
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Sweet Corn And Capsicum Soup ( Mexican) Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
Main Ingredients
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 capsicum
oil for brushing
1/2 cup milk
1 tbsp butter
1/4 cup finely chopped onion
1 tsp cornflour dissolved in 1/4 cup
salt and to taste
Method
- Brush little oil on the capsicum, pierce the capsicum with a fork and hold over an flame until the skin blackens.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and chop it finely.
- Combine the sweet corn kernels, milk and ¾ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Heat the butter in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the roasted and chopped capsicum, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared corn mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add ½ cup of water, prepared cornflour-water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the salt, mix well and cook on a medium flame for more 1 to 2 minutes, while stirring continuously.
Add the pepper powder and mix well. - Serve hot.
See step by step images of Sweet Corn and Capsicum Soup ( Mexican)
