makai shorba recipe | Indian bhutte ka shorba

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makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup |

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Tarla Dalal

06 December, 2024

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મકાઈ શોરબા | મકાઈનો સૂપ | સ્વીટ કોર્ન સૂપ - ગુજરાતી માં વાંચો (Makai Shorba, Bhutte ka Shorba in Gujarati)

Table of Content

About Makai Shorba, Bhutte Ka Shorba

Ingredients

Methods

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

What is makai shorba made of ?

How to boil sweet corn

How to make cornflour-milk mixture

How to make makai shorba

Tips to make makai shorba

Nutrient values

makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with 39 amazing images.

makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup is a pleasant soup with robust sweet flavour. Learn how to make Indian bhutte ka shorba.

To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside. 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 bay leaf and cinnamon and blend it in a mixer till smooth. Transfer the mixture back into the same non-stick pan, add milk- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve hot garnished with coriander.

The Indian bhutte ka 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 appetizing flavour and irresistible aroma.

The luscious texture of this creamy sweet corn soup is due to the addition of milk and cornflour mixture. Served hot with Garlic Bread and this soup is sure to kindle your appetite.

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 bay leaf and cinnamon.

Enjoy makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with step by step photos.

Ingredients

For Makai Shorba

1 1/2 cups sweet corn kernels (makai ke dane)

1 1/2 cups milk

1 1/2 tbsp cornflour

2 tsp oil

2 clove (laung / lavang)

25 mm stick of cinnamon (dalchini)

3 to 4 black peppercorns (kalimirch)

1 bay leaf (tejpatta)

1/2 cup chopped onion

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)

salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

For makai shorba

To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside.
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- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Serve the makai shorba hot garnished with coriander.

Makai Shorba, Bhutte ka Shorba recipe with step by step photos

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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.