Makai Dhaniya Shorba

Hi friends, I am re-posting this as,this Soup goes to the lovely event Vegetable/Fruit A Month - Corn hosted by Akheela of Torviewtoronto and started by Priya.

Hi to all my dear Bloggo-buddies. The recipe I am sharing with you today is one of my favourite winter recipes. Its easy to make and a meal on its own or is great with a couple of pieces of warm crusty toast . It warms the heart and is a healthy and great comfort food.

For this you need:-                                       

1 cup Sweet Corn 

1/4 Carrot roughly chopped

1 onion roughly chopped

2 cloves Garlic chopped

Coriander Leaves Finely chopped

¼ tsp Cumin

1 tbsp Coriander Seeds, crushed

¼ tsp Turmeric Powder

3-4 Peppercorns

1 Cinnamon Stick(Dalchini)

2-3 Clove (Laung)

1 Bay Leaf

1 cup Milk

2 tsp Oil / Butter

1 cup Water

Salt to taste

For Garnishing:-

Few Corn Kernels, roasted

Few Coriander Leaves, chopped

1. In a non stick pan, heat oil. Add bay leaf, peppercorn, cumin seeds, cinnamon stick and cloves to the heated oil. Sauté the mixture for a while.

2. Add chopped onions and garlic and sauté till the onions become pink.

3. Now, add carrots, turmeric powder and crushed coriander seeds.

4. Add sweet corns, salt, handful of chopped coriander and water. Cook over medium flame for 15 to 20 minutes. 

5. When the corns are properly cooked, remove from the flame and keep it aside to cool.

6. Once cool, put the cooked corn mixture in a blender. Blend to make a fine puree.

7. Strain it properly. Transfer the puree back into the pan and add milk to it to adjust the consistency. Adjust salt and add pepper powder if required.  Simmer it for some time.

8. Garnish with roasted corn kernels, chopped coriander. The luscious Makai Dhaniya shorba is ready to be gorged upon!!