Sweet corn soup is one of our favorite soups to order at an Indian restaurant. Thick and creamy with a healthy dose of vegetables it is a great way to start a meal. It is an Indian Chinese soup recipe which can be easily made at home using fresh or canned corn and few other ingredients.
I decided to make this at home for an Indo Chinese style potluck dinner. I received guidance from her about the procedure and she suggested using cream style canned corn. Cream style corn has a good amount of crushed corn and it helped in bringing in the right taste and the desired creamy consistency.
Just a quick note, since I had put in some soy sauce and ketchup the color has turned pale yellow otherwise it was white to begin with.
Adapted from: Show Me the Curry
- 1 can cream style corn
- 1 can vegetable broth
- 1 tsp ginger (grated)
- 1 tsp garlic (minced)
- ¼ cup carrot (finely chopped)
- ¼ cup celery (finely chopped)
- 2 Tbsp onions (chopped)
- 1 Tbsp oil
- Salt to taste
- Black pepper powder (taste)
- 2 tsp corn starch (mixed with ¼ cup water)
- 2 green onions (chopped diagonally including the whites)
- Heat oil in a medium saucepan (preferable non-stick) and then add the ginger and garlic and cook until it turns light brown.
- Add the chopped onion and cook until it turns translucent.
- Add the celery and carrots, little salt and sauté for 2 minutes until the carrot cooks a bit.
- Now open the cream style corn can and add this to the mixture. Mix and add salt and pepper.
- Note: Clean the can with little water and scrape any corn paste add the contents to this mixture.
- Add the vegetable stock, mix well and bring it to a boil.
- Meanwhile in a small cup make a paste of corn starch and water with no lumps.
- Add this to the soup and cook again.
- Garnish with spring onions (green part) and serve hot.
Did you know that in the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year? Quite frankly I did not know this either and heard about it only recently from a friend. Not sure if it brings good luck or not, but I am pretty sure that they are good for you. Black-eyed peas are very good fiber sources, rich sources of potassium, natural sodium and zinc.
These legumes are pretty versatile. They can be used for making dry stir fry, soups, gravy based curries and salads of course.
I like preparing salads like these ahead of time so that the flavors of the dressing can marinate and incorporate with the peas and the vegetable. I make a big batch of this and snack on them when I am hungry. It is not only filling but then I feel good about what I am eating.
The predominant flavor of this salad comes from the lemon juice, so use it liberally. Substitute the beans and veggies with your choice if you do not prefer the ones that I have suggested here.
- 1 can black eyed peas (rinsed and drained )
- 1/2 cup red onion chopped
- ½ cup chopped cucumber
- ¼ cup corn (fresh/frozen)
- 1/2 cup bell pepper chopped
- 1 jalapeno seeded and chopped
- handful cilantro, chopped
- 3 Tbsp lemon juice
- Salt to taste
- ¼ tsp sugar
- ¼ tsp Pepper powder /crushed red pepper flakes
- 2 Tbsp oil
- If using canned black eyed peas then drain the liquid and rinse the beans. Drain water completely.
- Else you can soak the black eyed peas overnight and pressure cook the following day. Drain the cooked liquid (or use it for something else) and use only the cooked beans.
- In a big bowl add the veggies first and toss it gently. Add the cooked peas, cilantro, corn and combine them well.
- Add salt, sugar, lemon juice, pepper powder and stir well.
- Let it sit aside for an hour or so, so that veggies soak up all the goodness.
A classic combination of potatoes and fresh fenugreek leaves makes this one of the much loved curry by young and old alike. This delectable curry involves cooking potatoes in a mixture of onion, methi leaves along with tomatoes and other spices. Some people use tomatoes while others do not, I prefer using it as it makes the curry moister.
The fragrance and flavor of fresh fenugreek is good enough to make the curry delicious, however I add a coarse powder of fennel and coriander and make it even more appetizing.
Use fresh methi leaves instead of the frozen ones as it gives a big flavor boost to this dish. This curry tastes delicious with hot rotis/chapathis/phulkas.
Serves: 3-4 people
- 2-3 medium potatoes
- 1 small onion (chopped )
- 2 medium ripe tomatoes (chopped)
- 2 cups of fresh methi/fenugreek leaves (stems removed)
- A pinch or two turmeric powder
- 1 tsp red chilli powder (optional)
- ½ Tbsp grated ginger
- 2-3 green chillies
- 1 tsp mustard seeds
- 1 Tbsp fennel seeds
- 1 Tbsp coriander seeds/dhaniya
- 1 tsp cumin seeds
- Salt to taste
- Peel the potato and dice it into small cubes. Boil the potato separately in sufficient amount of water along with little salt. Make sure that the potato is not completely cooked.
- Powder the fennel seeds and coriander seeds together coarsely.
- Clean the fenugreek leaves and chop it finely. Make sure the stems are removed.
- Take a heavy bottom pan; add about 2 Tbsp of oil. Add mustard seeds, cumin seeds and let it splutter.
- Add the grated ginger diced onions and sauté until it turns transparent. Add the chopped fenugreek leaves and stir until it is almost cooked.
- After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
- After the tomato is slightly cooked, add the cooked potato to this and mix well.
- Add the coriander fennel powder, salt and oil if necessary and make sure the potato is completely coated. Stir until potato is cooked.
- Serve hot along with roti or hot daal/yogurt rice.