Makai Shorba

by Tarla Dalal

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This luscious and luxurious Indian-style corn soup is sure to steal everybody's heart. Served hot with garlic bread, it makes an absolutely healthy, hearty and wholesome meal.

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

1 1/2 cups sweet corn (makai ke dane)
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
4 cloves of garlic (lehsun), sliced
1/2 cup carrot cubes
1 tsp crushed coriander (dhania) seeds
1/2 tsp cumin seeds (jeera) powder
a pinch of turmeric powder (haldi)
2 cups milk
2 tsp oil
salt to taste

For the garnish
roasted corn seeds
spring of coriander (dhania)

For serving
lemon juice

Method

Heat the oil in a non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.
Add the carrots, coriander seeds, cumin seeds powder and turmeric powder and cook for 3 to 4 minutes.
Add the corn, 3½ cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.
Cool completely and blend to a smooth purée in a mixer. Transfer back into a pan.
Add the milk, bring to a boil garnished with roasted corn and coriander sprig.
Serve hot with the lemon juice.

RECIPE SOURCE : Corn