15 January 2018

Sweet-Corn Soup


Large corn cobs (bhutta) :- 6
Butter :- 2 tbsp
Cabbage (chopped) :- ½ cup
Carrot (cut) :- 1
Cornflour :- 1 tbsp
Salt :- To taste


Cook the corn kernels in a pressure cooker until soft.
Keep 1/4 cup of cooked corn kernels aside.
Grind the remaining corn kernels.
In a pan, heat butter and once the butter melts completely, pu tcarrot and cabbage.
Fry for a minute.
Combine 6 cups water, salt and corn in it.
Stir well.
Cook for about ten minutes.
In half cup of water, add 1 tbsp. cornflour.
Mix well.
Now put ¼ cooked whole corn kernels which we kept aside.
Cook for additional five minutes.
Serve hot.


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