Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts

Monday, June 10, 2013

CORN AND CABBAGE SOUP

Tried and tasted by Nivedita
Hi All,
How are you all ladies? Are you ready for the party for this month. I am waiting for your entries and waiting to get my partner. :-) Thats the specialty of this event right??
This month I was in confusion about choosing the recipe and at last I am here with a very simple but very essential part of any great party. Yes, meal is not complete without soup.The original Indian food never had soup in its list. But, its long time that SOUP has become the integrated part of our cuisine.
My younger daughter loves soup. She has kept the name for all soups, like Palak soup is Green soup, Tomato soup is Red soup, cabbage soup is White soup...
I always make hot and sour soup at home, but never tried this Corn soup. The weather is also cold in the evenings now a days. So thought of making this one and bringing it to our party :-)
I have followed very basic and simple recipe:
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Ingredients:
Fresh corn - 2 medium(or take frozen one or canned one, in that case 1 cup)
Cabbage - 1 cup grated
Butter - 2 tsp
Garlic - few cloves, chopped finely
Onion - 1 small or half, chopped finely
Green chilly - 1 chopped(avoid if serving it for kids)
Milk - 1 cup
Water - 1/2 cup(if needed)
Corainder - 1 tbsp shopped + 1 tsp to garnish
Salt to taste
Pepper to taste
Lemon to taste


Method:
Clean the corn and take out the corns, you can remove the corns with sharp knife or grate it (if using fresh one),
Finely chop the cabbage. 
Take both the cabbage and the corn in a cooker, add little water(just to cover)
Give 2 whistles.
Allow to cool. Once cool, grind into fine paste.
Heat butter in a sauce pan or kadai,
add chopped garlic and onion. Saute it till brown.
Add the corn and cabbage puree.
Stir well and cook for 3 minutes.
Add the milk and cook for a minute.
Add chopped chilly and coriander.
Add water if you feel the soup is thick.
Mix well and boil it few more minutes.
Remove from the heat and add salt, pepper and lime juice.
Serve hot garnished with some more chilly(if you like raw chilly taste) and pepper.
We all loved it. 

This is my entry to 
Jagruti's  event:


Keep Smiling,

Monday, August 31, 2009

Green Corn Rice

Tried and tasted by Nivedita
Hi All,





I am not so good, when it comes to rice preparations. But, now after coming to India, I am trying to do new experiments with rice.



One more reason is, I need to send lunch box to my daughter to the school, as she stays in the school for 6 hours. So rice is the best food to eat faster than chapati. And fast food or junk food is not allowed in her school. Even bread, noodles is not allowed. So in these two months I have
tried almost more than 10 rice varieties and surprised that even I can do it!!!!


Here is the recipe for Green corn rice,

Long grain rice(or normal rice) - 1 cup
Onion - 1 big chopped lengthwise
Ginger & garlic paste - 1 tbsp
Green chilly - 2 or 3 finely chopped
Methi leaves - 1/4 bunch cleaned and washed(optional)
Tomato - 1 big chopped
Fresh coriander - 1/2 bunch, cleaned and washed
Pudina - 1/4 bunch, cleaned and washed
Fresh, frozen or canned corn - 1 cup
Salt to taste
Oil - 2 tbsp
Wash and soak the rice for 2 minutes. Remove the water and keep it aside.
Heat oil in a cooker. Add onion and fry till golden brown. Add ginger-garlic paste, green chilly and tomato. Saute for 2 minutes. Now add chopped green leaves mix properly. Now goes the corn and rice. Fry it for two minutes. Add salt and hot water till the rice is covered. Do not add more water.
Close the lid of the cooker and wait for one whistle. Open the lid, when cooker is ready(When it allows to open!!)
Garnish with fresh coriander and serve hot with raita or papad.

Sending this recipe to









Keep smiling,

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