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)
- ? cup carrot (finely chopped)
- ? cup celery (finely chopped)
- 2 Tbsp onions (chopped)
- 1 Tbsp oil
- Salt to taste
- Black pepper powder (taste)
- 2 tsp corn starch (mixed with ? 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.?
What could be more cooling than seasoned yogurt rice? Having grown up in the South of India, where yogurt rice or curd rice is so ubiquitous and being accustomed to the taste our meal is not complete without a small bowl of yogurt rice.
I have experimented quite a bit with broken wheat and prepared kheer, sweet pongal and also spicy pongal all with good results. So this broken wheat with yogurt is an extension to that experiment; thankfully with desirable outcome. This is very easy to prepare, cool for the body?and so nutritious. Yogurt is mixed to the already?cooked broken wheat and aptly seasoned with regular tadka ingredients. Taste wise I did not feel any difference as compared to the regular yogur rice; however you may feel a difference in the texture.
Adapted from: Blend With Spices
- 3/4 cup broken wheat/dalia
- 2 cups of yogurt ( I used low fat)
- ? tsp mustard seeds
- ? tsp cumin seeds/jeera
- ? tsp urad daal
- 2-3 green chillies(slit and chopped)
- 2-3 dried red chillies (cut into bits)
- 5-10 curry leaves
- salt to taste
- 2 tsp oil
- Boil two cups of water, add salt and add the cracked wheat to it. This does not take a long time to cook, partially cover with lid, stirring so that it does not stick to the bottom and then turn off the flame. Drain any remaining water and set aside.
- After it has cooled completely transfer it to a plate.
- Meanwhile beat the yogurt well in a bowl making sure there are no lumps. Add little milk or water if required, to get to the correct consistency.
- Add this yogurt, chopped green chillies to the boiled dalia and mix well.
- Heat oil in a pan and add mustard seeds, cumin seeds and let it splutter. Add urad daal and mix until it turns light brown.
- Add the curry leaves, broken red chillies and fry briefly. Switch off the heat and let it cool down.
- Add this to the yogurt dalia and mix well. Let this seasoning marinade well with yogurt for about an hour before serving.
Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time.
The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive.
I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.
- There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
- Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
- But taste wise I prefer the rice vermicelli any day.
- 2 cups? vermicelli/ rice semiya/ shavige
- 1 largeonion (finely chopped)
- 2-3 green chillies ( finely chopped )
- 8-10?curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- 1/2 tsp cumin seeds
- Juice of a lemon
- handful of chopped cilantro (for garnish)
- ? cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt to taste
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies.? After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.