With the evenings becoming nippy these days, it is time to indulge in some warm soups. Chef Kunal Kapoor has sent us this corn based recipe prepared with canola oil. He says, with this recipe, he has tried to “recreate the fond memories of ‘bhutta’ but in the form of a soup with healthy canola oil that keeps all the flavours of the corn intact.”
Masalaedar corn shorba
Serves 4
Preparation time: 10 min
Cooking time: 25 mins
Ingredients
Sweet corn – 3 cups
Canola oil – 3tbsp
Cumin seeds – 2 tsp
Bay leaf – 1no
Onions, chopped — 1/2 cup
Ginger, chopped — 2tbsp
Garlic, chopped — 2tbsp
Green chilli, slit — 1 no
Refined flour — 2 tblspn
Salt — 1tsp
Black pepper powder — 1/2 tsp
Chaat masala — 1tsp
Green coriander leaves, chopped — 1/2 cup
Method
Make a puree of sweet corn and keep aside. Heat a pan, put the oil, add bay leaf and cumin seeds.
Add the finely chopped onions, green chilli, ginger and garlic. Lower the heat and fry the ingredients.
Add the refined flour and sauté. Add the sweet corn mash and sauté for 3-5 minutes. Add sufficient water and give a quick boil and then simmer for 5-7 minutes.
Check for seasoning and mix in the chopped green coriander and sprinkle chaat masala.
