Makai Shorba

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 5 servings (5serving )

Ingredients :

1 1/2 cups sweet corn kernels (makai ke dane)
2 tsp oil
2 cloves (laung / lavang)
25 mm (1\") stick of cinnamon (dalchini)
3 to 4 black peppercorns (kalimirch)
1 bayleaf (tejpatta)
1/2 cup chopped onions
1 tsp roughly chopped garlic (lehsun)
1/2 cup carrot cubes
1 tsp crushed coriander (dhania) seeds
1/2 tsp cumin seeds (jeera) powder
a pinch of turmeric powder (haldi)
2 cups milk
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method :

Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute.
Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely.
Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth.
Transfer the mixture back into the same non-stick pan, add milk and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Serve hot garnished with coriander.