Sweet corn soup

Ingredients:

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste





Method:

1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.


Serve hot with corn kernels (step 2) dipped in it.
Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

Tomato Soup

Tomato Soup

Ingredients:

1 Onion
1 tbsp Oil
¼ cup Milk
Salt to taste
6 Tomatoes
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
Coriander leaves
1 tsp cream for garnishing
Black Pepper powder to taste

Method: Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden.
Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture if required.
Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes on a low heat.
Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required.
Add the chopped coriander leaves.
Serve very hot garnished with a dash of cream.