Makai Shorba Recipe (Indian Bhutte Ka Shorba)

Ingredients

• 1 1/2 cups sweet corn kernels (makai ke dane)
• 1 1/2 cups milk (whole Buffalo, 6.5% fat)
• 1 1/2 tbsp cornflour
• 2 tsp oil
• 2 clove (laung / lavang)
• 25 mm stick of dalchini (cinnamon)
• 3 to 4 black peppercorns (kalimirch)
• 1 bay leaf (tejpatta)
• 1/2 cup chopped onion
• 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 haldi powder (turmeric powder)
• salt (namak) to taste
• 2 tbsp chopped coriander (dhania)

Steps

1. To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside.
2. 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.
3. 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.
4. 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.
5. Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth.
6. Transfer the mixture back into the same non-stick pan, add milk- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
7. Serve the makai shorba hot garnished with coriander.