Thursday, September 29, 2016

Posted by Mala at 1:30:00 AM No comments
Corn not only provides the necessary calories for healthy, daily metabolism, but is also a rich source ofvitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease.
I entered the kitchen to make this, while my daughter too came in to make Lettuce wraps (recipe to follow)....so, tonight's dinner is by mom & daughter combo!!! She also helped me in making this simple, healthy, fat free soup!!! Daughter became  the sous chef now!



Ingredients
Fresh corn - 8 cobs
Spring onions - 1 bunch
Potatoes - 3, cubed
Cabbage thinly cut - 2 cups
Carrots , grated - 1 1/2 cups
Ginger, finely chopped - 1 1/2 tsps
Garlic - finely chopped, 2 tsps
Milk - 2 cups
Salt & pepper to taste
Green chillies finely cut and tossed in vinegar to serve
Soy sauce to serve
Olive oil - 3 tsps

Recipe Cuisine: Chinese/International; Category: Lunch/dinner
Prep time: 20 mts; Cooking time: 15 mts

Serves 6-8

Corn cobs neatly washed, wiped and kept

Corn scraped with a knife


In a pressure cooker, add oil, and add spring onions, ginger and garlic, saute well.

Now, add the scraped corns , reserving some to add later, and also add the potatoes


Now add 4 cups of water. If the soup is too thick, we can always add water later. Cook for 6-8 whistles. 


Allow the corn to cool down, then blend in a hand blender to a coarse puree.


Transfer to the cooker again, now add the milk, salt to taste and pepper powder. Add the corn which you have reserved for adding later


Now, in another pan, heat 1 tsp oil, and saute the cabbage and carrots


On high flame, keep sauteeing, they should stay crunchy and yet get half cooked



Add this to the soup.


Mix well and serve with green chillies in vinegar and soy sauce. Check and adjust salt and pepper.



This post first appeared in www.malpatskitchen.com





























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