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Makai Ka Soup

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A nutritious soup made with corn, spinach and coriander roots.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Makai Ka Soup

Main Ingredients

American corn kernels, Onion

Cuisine

Fusion

Course

Soup

Level Of Cooking

Ingredients

  • American corn kernels boiled
    1 1/2 cups
  • Onion chopped
    1 medium
  • Ginger
    1 inch piece
  • Garlic
    5-6 cloves
  • Oil
    2 teaspoons
  • Butter
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Cinnamon
    2 one-inch stick
  • Black cardamoms
    2
  • Crushed black peppercorns
    1 tablespoon
  • Refined flour (maida)
    1 1/2 tablespoons
  • Coriander roots
    a a few
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Spinach leaves (palak)
    12
  • Lemon
    1

Method

Step 1


Crush the corn coarsely with 1 cup water. Crush onion, ginger and garlic cloves. Heat oil and butter in a deep non stick pan. Add cumin seeds, cinnamon, black cardamoms and crushed black peppercorns and sauté for 1 minute.

Step 2


Add crushed onion-ginger-garlic and sauté for 2 minutes. Add refined flour and mix well and sauté for 1 minute. Add corn, 3 cups water, roughly chopped fresh coriander stems, turmeric powder and salt and mix well. Once the mixture comes to a boil, cover the pan and let it cook for 5-7 minutes on medium heat. Keep the spinach leaves one top of the other, roll them and slice into thin strips.

Step 3


Strain the soup through a thick sieve into a glass bowl, pressing the residue with a ladle to extract all the flavours. Squeeze the juice of a lemon and mix. Place spinach strips in a soup bowl, pour the soup around the spinach and serve hot.

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