Chinese Recipes : Simple Sweet Corn Soup

Sweet Corn Soup is one soup liked by every one, starting from toddlers to our grand parents. It is the only soup which takes the least time to prepare, simple procedure to follow and tastiest among all the soups. Modified version of Sweet Corn Soup could be Sweet Corn Vegetable Soup, where one can use finely grated/chopped vegetables like carrot, cabbage in it, which would make the soup not only more healthy but also more delicious.

  

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• 2 cups Sweet Corn Kernels
• 1 table spoon soya sauce
• ½ table spoon pepper powder
• 1 table spoon corn flour
• ½ table spoon sugar
• 1 strand coriander leaves
• Salt to taste

 Method:

• Cook Sweet Corn by adding 2 cups of water in a bowl till it becomes tender. (it takes roughly 5 minutes to cook).

• Keep aside 2 table spoon of corn, to put in the soup at the end.
• Grind rest of the corn to a smooth paste.
• Cook this paste of corn on medium heat.
• Mix corn flour in a ¼ cup of water and add to the corn mixture.

• Add the corn which we kept aside in the step 2, soya sauce, pepper powder, sugar and salt for taste
• Bring the soup to boil and then cook on low heat stirring constantly.
• Once the soup gets its right consistency, remove it from fire.

• Garnish the soup with finely chopped coriander leaves.
• Serve hot the soup with corn kernels dipped in it.

 PS:  If for toddler, one can limit the usage of pepper powder accordingly.

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Breakfast Recipes : Methi Paratha | Spiced Stuffed Fenugreek Roti

As every one knows, Methi Leaves are very good for health. Here is a yummy, stomach filling breakfast recipe.

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 2 big bunch of Methi Leaves(Fenugreek Leaves) finely chopped
• 4 cups of atta / wheet flour
• 1 table spoon chilli powder
• ½ table spoon turmeric powder
• 1 table spoon garam masala powder
• 2 table spoon butter
• ½ table spoon sugar
• 1 table spoon oil
• Salt as per taste

 Method:

• Separate out the Methi leaves from the bunch. Clean the leaves by washing in water and keeping them in salt water for 15 minutes.
• Take out the Methi Leaves and finely chop them.

• Take a big bowl, add wheet flour, finely chopped Methi Leaves, chilli powder, turmeric powder, garam masala powder, butter, salt and sugar.
• Add water, kneed it nicely and prepare a soft dough.

• Apply oil and kneed it once again at the end. Leave it for 1 -2 hours.

• Roll out each and cook on a tawa or griddle until both sides are golden brown.

• Apply ghee on both the sides, while frying.

• Serve hot with curds and tomato catchup.

PS:  Finely chopped onion also can be added, if one likes it.  This dough can be prepared the previous night, which would make the parathas soft and less work in the early morning. One can even try with Kasoori methi leaves and ajwain, which increases the taste and food value.

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