Unwind yourself with a bowl of 'Makai ka Soup', a classic #FoodForSoul recipe that's creamy and packed with wholesome corn goodness. This soup is sure to hit the spot when you're seeking warmth this monsoon.
MAKAI KA SOUP
Ingredients
1½ cups American corn, boiled
1 medium onion, chopped
1 inch ginger piece
5-6 garlic cloves
2 tsps oil
2 tbsps butter
1 tsp cumin seeds
2 one-inch cinnamon sticks
2 black cardamoms
1 tbsp crushed black peppercorns
1½ tbsps refined flour (maida)
8-10 coriander stems
¼ tsp turmeric powder
Salt to taste
12 spinach leaves
1 lemon
Method
1. Crush the corn coarsely with 1 cup water. Crush onion, ginger and garlic cloves.
2. Heat oil and butter in a deep non stick pan. Add cumin seeds, cinnamon, black cardamoms and crushed black peppercorns and sauté for 1 minute. Add crushed onion-ginger-garlic and sauté for 2 minutes.
3. Add refined flour and mix well and sauté for 1 minute.
4. Add corn, 3 cups water, roughly chopped fresh coriander stems, turmeric powder and salt and mix well. Once the mixture comes to a boil, cover the pan and let it cook for 5-7 minutes on medium heat.
5. Keep the spinach leaves one top of the other, roll them and slice into thin strips.
6. Strain the soup through a thick sieve into a glass bowl, pressing the residue with a ladle to extract all the flavours.
7. Squeeze the juice of a lemon and mix.
8. Place spinach strips in a soup bowl, pour the soup around the spinach and serve hot.
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