Nov 7, 2009

Sweet Corn Soup

Things required:
Frozen corn/ fresh corn: 1 cup
finely chopped vegetables (carrots, french beans, capsicum, cabbage, some corn kernels)- 1 cup
sugar: 1 tspn
salt to taste
pepper: 1/2 tspn
vinegar: 1 tbspn
aginomoto: 1/2 tspn (optional)
Corn flour: 2 heaped tspn

Grind corn in mixer and take three whistles in pressure cooker with six cups water. Keep on slow flame for 5 minutes. Cool and strain. Mix corn flour in one cup water and add to the soup base. Add salt, sugar, aginimoto, pepper, vinegar, pepper and boil it. More corn flour can be added to get the desired thickness. Add chopped vegetables and stir for 2-3 minutes to keep vegetables crunchy. Serve hot with soya sauce, green chilly in vinegar, and green chilly sauce.

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