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Makai Ka Soup

A nutritious soup made with corn, spinach and coriander roots. This recipe is from FoodFood TV channel

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Makai Ka Soup
Main Ingredients American corn kernels, Refined flour (maida)
Cuisine Fusion
Course Soups
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Makai Ka Soup

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

Method

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  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.
  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.
  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.

Nutrition Info

Calories 732
Carbohydrates 83.7
Protein 14.8
Fat 37.6
Other Fiber Niacin- 2.4mg
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