A simple soothing corn shorba

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.

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