Makai Shorba Recipe:

There’s nothing more soothing than a steaming hot soup bowl on a cold winter day. If you’ve had the well-known Sweet Corn Soup, here is a different recipe of Makai Shorba that’s simple to prepare and delicious in the same time. It is made with only a handful of items, Makai Shorba Recipe is so soft in texture that you’ll not be able to stay even after one bowl. The soup recipe is very low in calories, which makes it ideal for those who are who are on a diet. This makai shorba recipe is ideal to be served as a meal appetizer at parties or family meals. It is possible to serve the Makai Shorba Recipe together with a few vegetables that have been roasted and this combination makes for a healthy dinner in winter. Toasty breadsticks or crunchy bread are also served alongside Makai Shorba. We’ve just introduced black pepper for seasoning. If you’re looking for something more smoky you could include paprika powder too. No matter if you’re a kid or an adult all will be enthralled by this recipe. Try this one, give it a rating, and tell us what your experience will you by leaving us a note in the box below. Happy Cooking!

Makai Shorba Recipe:

Ingredients of Makai Shorba:

• 200 gm of roasted corn

• 5 gm ginger

• 2 grams coriander seeds

• 2 gm turmeric

• 15 milliliters of vegetable oil 15 ml vegetable

• 5 gm coriander leaves

• 5 cloves garlic

• 3 grams cumin seeds

• 10 grams refined flour

• Black pepper powdered as a requirement

• salt as needed

How do you make Makai Shorba?

· Step 1. make up the corn.

Blend half of the corn that has been roasted into a fine powder and then coarsely crush the remaining portion.

· Step 2. Saute the ingredients.

In a pan, heat oil. Add chopped garlic cloves, and cook for a couple of minutes. If the garlic becomes golden Add cumin seeds and coriander seeds. Sauté for 15 minutes. Add ginger, coriander leaves turmeric, and refined flour. Cook for another 2 minutes until the color transforms to golden.

· Step 3. Add water.

Then add water (approx. 100ml) in the skillet. Continue cooking for another minute, and continue stirring to avoid lumps. Then, strain the mixture into a second pan, and then discard the rest.

· Step 4. Preparation for soup.

Add both the ground corn that has been pureed and coarsely ground into the pan, along with the flour mixture. Add water to alter consistency according to your needs and bring it to a boil then let it allow to simmer for a few mins.

· Step 5. Serve and season.

Adjust salt and pepper. Add black pepper powder to the taste. Hot with toast, or sauteed vegetables with a side of vegetables.