Makai Shorba Recipe

Serves 4Cooking Time: 40 min

This is a fabulous soup with a traditional Indian touch. Since it is so rich and delicious, it is the perfect soup for parties, and will certainly have your guests praising your skills in cooking!

Ingredients:

1½ cup sweet corn kernels
4 cups water
2 cloves (laung)
2" stick cinnamon (dalchini)
5 peppercorns
2 bay leaves (tej patta)
½ cup chopped onions
5 cloves garlic, sliced
1 cup diced carrots
½ tsp crushed coriander (dhania) seeds
½ tsp cumin (jeera) powder
¼ tsp turmeric (haldi) powder
2 cups milk
1 tbsp oil
Salt

To Garnish:
Cream
Sprigs of coriander

Method:

• Heat oil, 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 - 4 minutes.
• Add the corn kernels and cook for another 2 minutes.
• Add water and salt and simmer over a medium flame for 10 - 15 minutes, till the corn is cooked.
• Cool completely and purée in a blender until smooth.
• Add the milk and bring to a boil.
• Serve garnished with the cream and a sprig of coriander.

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