Mar 9, 2012

Fibre Rich Homemade Vegetable Sweet Corn Soup

Few days back had a box of sweet corn piled up in my refrigerator. Planned to make a sweet corn soup. But, as iam always experimental towards food i wanted to make a sweetcorn soup little different and thus this soup formed up. Its a wholesome meal. Pardon if you are looking for a typical restaurant sweet corn soup :)

Soup for 4 people

Sweet corn kernels - 150gms
Carrot - 1/2
French beans - 2
Onion - 1
Garlic pods - 4
Ginger - 1inch
Olive oil - 1tbs
Butter - 1tbs
Green chilly - 1
Oregano leaves dry/fresh - 1tbs
Amchoor -1/2tps
Salt - 1 1/2tbs
Sugar - 1/2tbs
Water - 6cups
White pepper powder as per taste

1. Finely chop carrot,french beans,ginger,garlic,onions,chilly.
2. In a heavy bottom pan add 1/2 tbs olive oil saute half part of onions that are chopped.
3. Add 50gms of sweet corn kernels,carrots,french beans,chilly, ginger,garlic (If you prefer garlic to be seen in soup hold some chops)
4. Add 3 cups of water and close the pan with lid. Let it boil for 20mins.
5. Once the vegetables are done drain the water in separate bowl and let the veggies cool.
6. Once they cool grind them to paste or coarsely.
7. In the same pan add butter and rest of olive oil.
8. Add the rest of garlic and onions. Saute for 10secs.
9. Add the 100gms corn kernels, salt, sugar, amchoor powder.
10. Mix well and add the drained vegetable stock made before.
11. Add the remaining water and bring to boil.
12. Boil till the corns turn soft.
13. Add the ground mixture and mix quickly before they form lumps.
14. Add oregano and white pepper powder.
15. Bring them to boil and stir well.

Serve a bowl along with tomato sauce, vinegar chillies, dark soya sauce, crisp bread sticks.

Vegetable Semiya Upma

One of the basic Upma apart from the usual rawa/sooji upma. Seen from childhood my mom making it!!
Thought to share the same with everyone.

Semiya/Sevaiyan/Vermidelli - 100gms
Carrot - 1
French Beans - 4
Toamto - 2
Onions - 2
Green peas -10gms optional
Potato - 1 big
Curry leaves - 2 arc
Green chilly -2
Ginger - 1inch
Green coriander leaves - 4arc
Asafatida - 1tps
Mustard - 1tbs
Channa dal/Kadala parupu - 1tbs
Turmeric powder - 1/2tbs
Water - 4
Oil - 3tbs
Salt to taste

1. Wash and finely chop the vegetables.
2. In a pan add oil temper mustard seeds,channa dal, curry leaves,asafatida.
3. After tempering add ginger and green chilly.
4. Saute for 10secs and add onions.
5. Saute till onions turn transparent.
6. Add tomatoes and other vegetables.
7. Add turmeric and 2 cups of water and boil vegetables.
8. Once the vegetables turn soft add salt and the Semiya.
9. Mix well and add rest water.
10. Stir occasionally. Do not smash the Semiya.
11. If needed add 1tbs of oil for getting glaze on top.
12. Upma is ready to serve as soon as the water evaporates.
Garnish with green coriander leaves. Serve with tomato sauce, mint chutney, curd.

Alternate method: You can par boil the veggies before or steam them to cut short time and water.