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.

Hariyali Chutney/कच्चे आम की चटनी ( Raw Mango Chutney)

Hariyali chutney

Apart from pickles raw mango can be made to tongue tickling chutney or sweet murrabba. Murrabba can be stored for long time like pickle but chutney can be stored in fridge for 10-15 days and in freezer for 3-4 months.

Different version of mango chutney is made in Northern India. But I have my version of mango chutney and my friends and family just love it. If it is season of raw mango then this chutney and chana dal vada would be my sons most loved snack. It is not simply an accompaniment to an appetizer or snack, but as a side dish to every meal.  This chutney is extremely good for making vegetable sandwiches,
Because this chutney has mint, cumin, coriander thus it not only enhances the taste but also aides in digestion. Garlic in this chutney gives relief in flatulence (gas trouble).

Preparation Time: 10 min.

Making Time: 5min.

Servings: Makes 20-25 small helpings

Ingredients required for Mango Chutney:

• 1 Medium Raw Mango

Raw Mangoes

• One small onion

• 5-6 Cloves of Garlic

• 1-2 Green chilies

Green Chilies

• 1/2 Tea spoon Cumin seeds

• 5-6 Sprigs of fresh green coriander leaves

Fresh Green Coriander sprigs

• 30-40 Fresh leaves of Mint

Mint leaves

• 10-15 gm. Jaggery

Jagerry

• Salt to taste

Direction for Making Raw Mango chutney

• Wash the mango and peel it.

• Cut the peeled mango to small pieces.

Peeled and cut Raw Mango

• Wash drain and cut coriander sprigs.

• Wash mint leaves.

• Wash and cut green chilies.

• Peel onion and cut to pieces.

• Peel garlic. 

• Take in a bowl

• Mango pieces

• Onion pieces

• Garlic

Raw mango pieces, onion pieces, Garlic and green chili pieces for Hariyali chutney

• Chopped Coriander sprigs.

Mango, Onion,Garlic, Coriander leaves and green chili for Hariyali chutney

• Mint leaves

• Cut green chilies

• Salt

• Cumin seeds

• Put in a grinder -mixer and grind to fine paste.

• Add jaggery and again grind to make a homogenous paste.

Hariyali Chutney

• Take out in a container with a lid and store it in the fridge and use as and when required.

Tips:

• Add water in little amounts while grinding.

• The amount of cumin seeds, onion, and garlic can be increased or decreased as per the taste or to change the flavor.

•  This chutney can be taken while a person is having upset stomach as it has digestion aiding ingredients.

• Make ice cubes of the chutney in an ice tray and store in the freezer. When required take a cube of chutney let it melt at room temperature and use it.

Suggested Variations:

• Since, I like this proportion of ingredients in the chutney so much, that I really would not suggest variations.

• Yet if one wishes to do away with onion and garlic, then it is suggested that some kala jeera should replace them to maintain the digestive property and sharp tangy taste.