Sweet Corn Soup

Sweet Corn Soup

Sweet Corn Soup with Vegetables and Celery

Fresh sweet corn can be added to the diet in different form. Roasted corn on the cob has that smoky sweet flavor which tickles the taste buds, Sprinkle some lemon juice, salt, pepper just after roasting it on fire and you have a wonderful healthy snack ready. Boiled sweet corn / Corn on cob with a dash of lemon juice, salt tastes superb so does the vegetable made from sweet corn. Corn soup accompanied with stir fried vegetables/ chicken / pan fried fish and crisp toast, become full meal having all nutrient and variety of taste to satiate the taste buds. Corn soup becomes a weekly guest on the dining table in my house once the fresh corn starts makes appearance in the market. Children love it for the sweetness of the soup.

Sweet corn usually comes in two varieties having white and yellow corn both are suitable for making soup.

Preparation Time: 10 min.

Cooking Time: 20 min

Servings: 5 Large servings (1 Lt. Soup)

Ingredients For making Corn Soup:

• 2 Medium size fresh sweet corn on cob / 2 teacups full fresh sweet corn

Fresh Sweet Corn  on Cob (White and Yellow Variety)

• Water 750 ml.

• Salt to taste

• Black / white pepper powder

• Fruit base vinegar2-3 Stalks of Celery / Parsley/Mint

Direction For Making Sweet Corn Soup:

• Remove the corn from the cob and give them a good wash with flowing water.

Fresh Sweet Corn

• Keep 1/4Tea cup corn aside.

• Grind rest of the  fresh sweet corn from the cob to fine paste using as little water as possible.

Paste of Fresh Sweet Corn

• Take the paste of fresh corn in a thick bottom pan / cooking vessel and add 500 ml. water.

• Stir nicely to mix water and corn paste.

• Add the corn which was kept aside (Not made to paste)

• Cook the mixture of sweet corn paste and water on high flame with continuous stirring.

• When the soup come to boil lower the flame and cook for 4-5 minutes with occasional stirring.

Cooked Paste of sweet Corn

• Add 100
  ml. milk. Cook on medium flame with continuous stirring give just one boil.

Corn Soup Ready for Salt, Pepper,Vinegar to be added

• Remove from heat and add salt to taste.

• Pour the soup in a glass / soup bowl add 1 ml. vinegar mix.

• Sprinkle little pepper powder and mix.

• Remove tender leaf of parsley/celery place it on hot soup and serve this hot sweet corn soup with bread croutons.

Sweet Corn Soup from Corn of White color

Sweet Corn Soup from Fresh Sweet Corn of Yellow Color

Tips:

• Washing after the corn has been removed from the cob is must to remove all flaky material and corn hair.

• Making fine paste will make the soup smooth and nice.

• Make sure that the sweet corn is soft and tender otherwise the soup will not taste good at all.

• If the sweet corn is of white color then soup will be of white color, if the sweet corn is yellowish in color then the soup will be yellowish in color. Taste will not change.

Suggested Variations:

• Finely cut beans and carrots 3-4 teaspoon each can be added along with milk, and cooked. This will make the corn soup not only more tasty but healthy and nutritious also.

Sweet corn Soup with Vegetables and Celery

• Instead of talking 500 ml. pure water 500 ml. vegetable stock can be taken this will make the soup healthier and variation in the taste can be made by taking different combination of vegetables for making stock. ( Bean /Beans+ carrots/ carrots can be taken for making vegetable stock.)

• Mushroom can be made to paste and added to the soup along with milk, and then the corn-mushroom mixture can be cooked for 2-3 minutes more.

• Fresh cream can be added to the soup just before serving.

Coconutty Beans and Carrots (Beans and carrots Cooked In coconut Milk)

Beans and Carrot Vegetable in Coconut Gravy

It is great feeling of excitement to experiment in the kitchen and yet better feeling of satisfaction when the experiment is well received by the family members. My husband calls himself my guinea pig as most of the new dishes go on his plate for approval, he is my best critic. I love south Indian food and being a North Indian I love blending North Indian taste with south Indian food. The freshness of beans and carrots and their color remain intact in this dish thus making it very appealing. Beans and carrots make the vegetable rich in Vitamin A,C, Calcium, Iron, Protein and also provide good amount of dietary fibers. The richness of coconut milk, curd gives a lovely flavor and unique taste to it.

Preparation Time: 30 min

Cooking Time: 30 min

Servings: 4 Medium helpings

Ingredients Required For Making Coconutty Beans and Carrots:

• 100 gm. French Beans

• 100 gm. Carrots 

• 1 Fresh Coconut 

• 100 Gm. Thick Curd

• 1/4Teaspoon Turmeric

• 1/2Teaspoon Cumin seeds

• 1/2Tea spoon Mustard seeds

• 5-6 Curry Leaves

• 1-2 Whole Red chilies

• 1 Pinch Asafoetida

• Salt as per taste

• 1/2Tea spoon white pepper powder

• 1 ml. olive oil / cooking oil

• 2-3 Sprigs of Fresh Green Coriander

Directions For Making Coconutty Beans and Carrots:

• Wash and pat dry the Beans and Carrots.

• De-vein the beans and cut hem to 2-3 inch long thin pieces.

• Clean the carrots of all small roots hanging from it and cut to 2-3 inches long thin strips.

Carrots and Beans cut to strips

• Grate the kernel of fresh coconut and grind it to thin paste by adding water in little amount.

• Squeeze all milk out of it by using a fine cotton cloth.

• Keep this thick coconut milk aside.

Thick Coconut Milk

• Grind the remainder solid after taking out milk again with water and squeeze the remaining milk again.

• Keep this thin milk separate.

• Take oil in a thick wok and heat till smoking hot.

• Lower the flame and add

• 1/4Tea spoon Mustard seeds

• 1/4Teaspoo Cumin seeds

• 3-4 Curry leaves

• 1 Red chili

• Cook for 30 sec. The seeds will split, color of curry leaves will become dark, Red chili will become brown red and wonderful aroma will start coming.

• Add cut beans and carrots

• Mix and cook on low flame till they just become tender. Do not overcook them.

• 

Beans and Carrots being sauteed

• Add white pepper powder and mix. Cook for 31-2 min.

White Pepper powder added to sauteed vegetables

• Add the thin coconut milk and cook on high flame for 2 min.

• Beat thick curd to fine homogenous mass.

• Lower the flame and to the vegetable and coconut milk mixture add

• Thick coconut milk

• Beaten thick curd

• Turmeric powder

• Mix nicely and cook on low flame for 2-3 min. the gravy will become thick.

• Add salt and mix.

Salt and Turmeric powder added and given one boil

• Switch off the gas and cover the wok with vegetable and allow the flavor of coconut milk to seep to the vegetable.

• Coconutty beans and carrots are ready to be served.

Coconutty beans and carrots

• Heat the Coconutty beans and carrots and take out in a serving bowl.

• Enjoy Coconutty beans and carrots with Roti, paratha, rice.

Tips:

• Never peel the carrots, just remove the dirt by washing and remove the fibrous roots with knife. 
  

• Do not cut the carrots too thick.

• Do not overcook the vegetables else the color of beans and carrots will not remain bright and the crunchiness of the vegetables will be lost.

• Keep the thick and thin milk separately and always add thin milk first.

• Salt should be added last else the coconut milk may curdle.

• Always add Mustard seeds before cumin seeds, red chili and curry leaves.

• Do not add water to the vegetables while cooking the water of coconut milk is enough to cook them to crunchiness.

Suggested Variations:

•  Heat 1/2ml. of oil in a pan.

• To the hot oil add
•  1/2tespoon mustard seeds

• 1/2Teaspoon Cumin seeds

• 3-4 Curry leaves

• 1Red chili

• Cook till the seeds splutter, and the aroma of spices starts coming out.

• Pour this seasoning over the vegetable and serve.

• In the absence of fresh coconut canned coconut milk (200ml.) / 100 gm. Dry Coconut milk can be used.

• If dry coconut milk is used,  then to make milk dissolve it in 200 mil. Luke warm water coconut milk is ready.

• For change in taste few strips of cauliflower can be added along with carrots and beans.