15 January 2018

CORN SOUP


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.
Rajappa

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