Makai Shorba, Thick Corn Soup


by
Makai Shorba, Thick Corn Soup

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 .

Add your private note

Makai Shorba, Thick Corn Soup recipe - How to make Makai Shorba, Thick Corn Soup

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings (5serving )
Show me for servings

Method
    Method
  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.

Makai Shorba, Thick Corn Soup recipe with step by step photos

If you liked our makai shorba recipe, try other soup recipes

    • Potato and parsley soup | Indian style parsley potato soup | creamy potato and parsley soup | with 15 amazing images.
    • pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup in pressure cooker | with 16 amazing images.
    • low cal tomato soup recipe | Indian style low cal tomato soup | low cal tomato soup with low fat milk | with 15 amazing images.
     

what is makai shorba made of ?

  1. Makai shorba is made from 1 1/2 cups sweet corn kernels (makai ke dane), 2 tsp oil, 2 cloves (laung / lavang), 25 mm (1") stick of cinnamon (dalchini), 3 to 4 black peppercorns (kalimirch), 1 bayleaf (tejpatta), 1/2 cup chopped onions, 1 tsp roughly chopped garlic (lehsun), 1/2 cup carrot cubes, 1 tsp crushed coriander (dhania) seeds, 1/2 tsp cumin seeds (jeera) powder, a pinch of turmeric powder (haldi), 1 1/2 cups milk and salt to taste. See below image of list of ingredients for makai shorba.

how to boil sweet corn

  1. Take sweet corn kernels.
  2. Bring enough water to boil in a pan.
  3. Add the sweet corn kernels.
  4. Add a pinch of salt.
  5. Boil for 5 minutes.
  6. Strain. 
  7. Your boiled sweet corn kernels are ready.

how to make cornflour-milk mixture

  1. For the cornflour mixture, add 1 tbsp cornflour in a bowl.
  2. Add 1 1/2 cups milk.
  3. Mix well and keep aside. Ensure that no lumps remain. This cornflour mixture adds thickness to makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup |

how to make makai shorba

  1. Heat 2 tsp oil in a deep non-stick pan.
  2. Add 2 cloves (laung / lavang)
  3. Add 25 mm (1") stick of cinnamon (dalchini)
  4. Add 3 to 4 black peppercorns (kalimirch)
  5. Add 1 bayleaf (tejpatta)
  6. Add 1/2 cup chopped onions and 1 tsp roughly chopped garlic (lehsun)
  7. Sauté on a medium flame for 1 minute.
  8. Add 1/2 cup carrot cubes
  9. Add 1 tsp crushed coriander (dhania) seeds
  10. Add 1/2 tsp cumin seeds (jeera) powder
     
  11. Add a pinch of turmeric powder (haldi)
  12. Mix well. 
  13. Cook on a medium flame for 3 minutes, while stirring occasionally.
  14. Add 1 1/2 cups sweet corn kernels (makai ke dane)
  15. Add 3½ cups of water.
  16. Mix well. 
  17. Cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely.
  18. Once cooled, discard the bayleaf and cinnamon.
  19. Blend it in a mixer till smooth.
  20. Transfer the mixture back into the same non-stick pan. 
  21. Add milk- corn flour mixture.  
  22. Add ½ cup of water.
  23. Add salt to taste. 
  24. Mix well. 
  25. Cook on a medium flame for 6 minutes, while stirring occasionally.
  26. Serve hot garnished with 2 tbsp chopped coriander (dhania)

tips to make makai shorba

  1. Make sure you take a deep pan that is big enough as the soup is more or else it will spill out.
  2. Do not forget to discard the bayleaf and cinnamon.

Nutrient values (Abbrv) per serving
Energy157 cal
Protein5 g
Carbohydrates15.2 g
Fiber1.3 g
Fat7.3 g
Cholesterol12.8 mg
Sodium19.9 mg

RECIPE SOURCE : CornBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Makai Shorba, Thick Corn Soup
3
 on 16 Aug 16 12:36 PM


Good
Makai Shorba, Thick Corn Soup
5
 on 28 Jun 16 05:05 PM


Makai Shorba.. A superb indian flavoured soup.. whixh is really creamy and aromatic.. Its just too good..