[ROSE]

Makkai Soup



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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