Makai Shorba
by Tarla Dalal
Added to 64 cookbooks
This recipe has been viewed 49130 times
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.
Main Procedure- 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.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 65 cal |
| Protein | 1.4 g |
| Carbohydrates | 10.2 g |
| Fiber | 1.2 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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