Makai Shorba
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Soup
Cuisine: Indian
Key Ingredients:
Sweet corn kernels
About Makai Shorba
Table of Contents
Sweet corn soup made in Indian style.
Read More- Sweet corn kernels 4 to 5 tbsps
- Oil ½ tbsp
- Cumin seeds ½ tsp
- Cloves 2
Step 1.Heat oil in a deep non-stick pan, add cumin seeds, cloves, cinnamon, black peppercorns and bay leaf and saute till fragrant.
Step 2.Add garlic and mix well. Add carrot, onion, turmeric powder and coriander powder and mix well.
Read MoreIngredients
- Sweet corn kernels 4 to 5 tbsps
- Oil ½ tbsp
- Cumin seeds ½ tsp
- Cloves 2
- Cinammon ½ inch
- Black peppercorns 2
- Bay leaf 1
- Garlic, minced 1 tsp
- Medium carrot, chopped ½
- Medium onion, chopped ¼
- Turmeric powder ½ tsp
- Coriander powder ¼ tsp
- Salt to taste
- Fresh coriander leaves, chopped to garnish
How to Make Makai Shorba (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add cumin seeds, cloves, cinnamon, black peppercorns and bay leaf and saute till fragrant.
- Add garlic and mix well. Add carrot, onion, turmeric powder and coriander powder and mix well.
- Add sweet corn kernels and salt, mix and cook for 10 to 15 minutes. Take the pan off the heat and let it cool.
- Put all the contents into a blender jar, add some cold water and blend into a smooth puree.
- Transfer the puree back into the pan, add sufficient water to get the required consistency, bring to a boil, reduce heat and simmer for 3-4 minutes.
- Transfer into a serving bowl and serve hot garnished with coriander leaves.
Additional Tips and Tricks
About chef
Chef Saransh Goila
Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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