CORNY
Make the most of the ‘bhutta’ season.
Bring our good old Indian and American varieties to your kitchen. Radha R Mhaske helps you get them onto your dining table
Corn Manchow soup
(soup with vegetables and corn)
Serves: Four
Time required: 30 minutes
For the sweet corn soup:
4 sweet corn cobs
2 tbsp butter
1 small onion, grated
1 lt water
40 g corn flour, made into a paste with a little water
Salt and pepper to taste
1 tsp sugar
A pinch of ajinomoto (optional)
For the Manchow soup:
1 tbsp French beans, diced
1 tbsp cabbage, shredded
20 g carrots
1 tsp butter
1 tbsp garlic paste
½ tsp green chillies, finely chopped
1 tsp finely chopped onion
Salt and black pepper to taste
1 tsp vinegar
1 tsp soya sauce
To prepare the sweet corn soup:
GRATE three of the four cabs to achieve a ‘cream’ like consistency. Cut the remaining piece off the cob and to the cream’. The grated onion. Add the corn flour paste, salt, pepper, sugar and ajinomoto (if using).
Note: This sweet corn soup can be served as is. You can also add boiled, shredded chicken or boiled vegetables to make it fresh sweet corn chicken or fresh sweet corn veg soup.
To prepare the Manchow soup:
Boil the French beans, cabbage and carrots and set aside. Heat the butter in a pan. Stir in the ginger and garlic pastes, pastes, green chilli and chopped onion. Saute. Add the vinegar, soya sauce, boiled vegetables and salt and pepper and saute for two minutes.
Pour the boiling sweet corn soup into the above mixture. Mix well and remove from heat. Serve steaming hot.
