Makai Shorba Recipe

• ¾ cup Sweet Corn
• ¼ cup Onions, chopped
• ½ cup Carrots, diced
• 2 cloves Garlic, chopped
• ¼ tsp Cumin Powder
• ½ tsp Coriander Seeds, crushed
• ¼ tsp Turmeric Powder
• 2 Peppercorns
• 1 Cinnamon Stick (Dalchini)
• 1 Clove (Laung)
• 1 Bay Leaf
• 1 cup Milk
• 1 tsp Oil
• 2 cups Water
• Salt to taste
  
  For Garnishing
• Few Corn Kernels, roasted
• Few Coriander Leaves, chopped
• 1 tsp Lemon Juice

• In a non stick pan, heat oil. Add bay leaf, peppercorn, cinnamon stick and cloves to the heated oil. Sauté the mixture for a while.
• Add chopped onions and garlic and sauté till the onions become pink.
• Now, add carrots, cumin powder, turmeric powder and crushed coriander seeds. Mix well and cook for about 4 minutes.
• Add sweet corns, salt and water. Cook over medium flame for 15 to 20 minutes.
• When the corns are properly cooked, remove from the flame and keep it aside to cool.
• Once cool, put the cooked corn mixture in a blender. Blend to make a fine puree.
• Transfer the puree back into the heated pan and add milk to it. Simmer it for some time.
• Garnish with corn kernels, chopped coriander and lemon juice.
• The luscious Makai shorba is ready to be gorged upon!!