Last Wednesday it rained in hyderabad .I had planned a chinese menu sweet corn soup,egg fried rice & chili paneer for dinner.
Sweet corn soup.The best known and best loved chinese soup of all time !!!!!!! no need to go to a restaurant when you get the craving for your favourite soup!!!!!
Sweet corn is one other ingredient which falls in 'my favorite' category . I had shortlisted the corn recipes of which this had scored the topmost priority in soups category. CORN is a high in fibre ,carbohydrate & packed with folic acid & minerals which makes it healthy .
Source:Nita mehta chinese cooking book
Ingredients:
1 cup cream style sweet corn canned (For fresh corns see tip 1)
4 cups stock /broth/water
1 tbsp oil
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
2-3 green beans (farasbi) - very finely chopped
1/2 tsp green chili sauce
1/2 tsp red chili sauce
1 tbsp vinegar
1/4 tsp pepper
sugar & salt as per taste
1 tsp light soya sauce
5 tbsp cornstarch dissolved in 3/4 cup water
Method :
1.Mix cream style corn with 4 1/2 cups of water in a deep pan.Bring to a boil .Boil for 5 minutes. (See tip 1 since I had used fresh corn kernels).
2.Add chilli sauces & vinegar .Simmer for 1-2 minutes.
3.Heat 1 tbsp oil in a non stick pan ,add the vegetables .Saute for 1 minute .Add sauted vegetables to simmering soup.Simmer for 1 minute.
4. Add salt,sugar & pepper to the soup.
5.Add cornstarch paste & cook for 2-3 minutes till the soup thickens .Add just a little soya sauce taking care not to discolour the soup.Serve hot.
Tip
For fresh corns grate 5 large corns & pressure cook grated corn with 9 cups water & 1 1/2 tbsp sugar to give 2 whistles .keep on low heat for 6-7 minutes.Remove from heat & let it cool down.Proceed from step 2 .
Sweet corn soup.The best known and best loved chinese soup of all time !!!!!!! no need to go to a restaurant when you get the craving for your favourite soup!!!!!
Sweet corn is one other ingredient which falls in 'my favorite' category . I had shortlisted the corn recipes of which this had scored the topmost priority in soups category. CORN is a high in fibre ,carbohydrate & packed with folic acid & minerals which makes it healthy .
Source:Nita mehta chinese cooking book
Ingredients:
1 cup cream style sweet corn canned (For fresh corns see tip 1)
4 cups stock /broth/water
1 tbsp oil
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
2-3 green beans (farasbi) - very finely chopped
1/2 tsp green chili sauce
1/2 tsp red chili sauce
1 tbsp vinegar
1/4 tsp pepper
sugar & salt as per taste
1 tsp light soya sauce
5 tbsp cornstarch dissolved in 3/4 cup water
Garnishing
Coriander leavesMethod :
1.Mix cream style corn with 4 1/2 cups of water in a deep pan.Bring to a boil .Boil for 5 minutes. (See tip 1 since I had used fresh corn kernels).
2.Add chilli sauces & vinegar .Simmer for 1-2 minutes.
3.Heat 1 tbsp oil in a non stick pan ,add the vegetables .Saute for 1 minute .Add sauted vegetables to simmering soup.Simmer for 1 minute.
4. Add salt,sugar & pepper to the soup.
5.Add cornstarch paste & cook for 2-3 minutes till the soup thickens .Add just a little soya sauce taking care not to discolour the soup.Serve hot.
Tip
For fresh corns grate 5 large corns & pressure cook grated corn with 9 cups water & 1 1/2 tbsp sugar to give 2 whistles .keep on low heat for 6-7 minutes.Remove from heat & let it cool down.Proceed from step 2 .
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