Corn Saar (thin soup)

Corn Soup in Marathi

Time: 30 minutes
Serves: 4 persons

Ingredients:
4 Corn
6 kokum pieces
2 green chilies
1/2 tsp ghee
1/2 tsp cumin seeds
1/4 tsp asafoetida powder
2 curry leaves
salt to taste

Method:
1) Remove corn kernels with knife. Boil until soft (I pressure cooked them). Grind to fine paste by adding some water. Strain and squeeze out all the juice.
2) Soak Kokum in a 1/2 cup of hot water. After 30 minutes crush them into water, strain it and add it to Corn juice.
3) In a small saucepan, heat ghee. Add cumin, asafoetida, chilies and curry leaves. Pour the corn juice. Add salt to taste.
Serve this soup cold or lukewarm. Also it goes pretty good with white rice.

Mushroom and Corn Soup
Vegetable Coriander soup

मक्याचे सार - Makyache Saar

Corn Soup in English

वाढणी: ४ जणांसाठी
वेळ: ३० मिनीटे
साहित्य:
४ मक्याची कणसे
६ आमसुलं
२ हिरव्या मिरच्या
१/२ टिस्पून तूप
१/२ टिस्पून जिरे
१/४ टिस्पून हिंग
२ कढीपत्ता पाने
चवीपुरते मिठ

कृती:
१) मक्याचे दाणे काढून उकडून घ्यावे. थोडे पाणी घालून मिक्सरमध्ये एकदम बारीक वाटून घ्यावेत. चाळणीतून मक्याचा रस गाळून घ्यावा. उरलेल्या चोथ्यामध्ये थोडे पाणी घालून सर्व रस पिळून काढावा.
२) १/२ कप गरम पाण्यात ६ आमसुलं भिजत घालावीत. नंतर हाताने कुस्करून आमसुलाचे पाणी काढावे. हे पाणी मक्याच्या रसात घालावे.
३) कढल्यात तेल गरम करावे त्यात तूप गरम करून जिरे, हिंग, मिरच्या आणि कढीपत्ता पाने घालून फोडणी करावी. हि फोडणी मक्याच्या रसावर घालावी. चवीपुरते मिठ घालावे.
हे सुप गार किंवा कोमट प्यायला छान लागते तसेच भाताबरोबरही मस्त लागते.

टीप:
फोडणीत थोडे आले घातल्यास स्वाद चांगला येतो.

मश्रुम आणि कॉर्न सूप
वेजिटेबल सूप

Labels:
Corn Soup, Indian Corn Soup, Makyache saar, makyache soup

Methi Shankarpale - Teatime snack

Methi Shankarpale in marathi

Time: 30 minutes
Serves: 2 to 3 people

Ingredients:

3/4 cup Wheat Flour
1/4 cup All purpose flour
1 tbsp Oil
2 tsp Kasoori Methi
2 pinch Carom Seeds
Salt to taste
Oil for deep frying

Method:
1) Mix wheat flour, all purpose flour, and salt into a bowl. Make 1 tbsp oil very hot, when you pour it into flour, the flour should become fussy. Mix with the spoon.
2) Crush Kasoori methi with hands and make powder and sprinkle over flour. Also add carom seeds. Mix together nicely, add water and make a firm dough. Let it rest for 15 minutes.
3) Divide the dough into 2 equal balls. Roll one dough balls into paper thin roti. Cover it with a big plate till you roll another dough ball. Once both rotis are ready, apply 1 tsp oil to one side of a roti and place the other one on top of it. Pat and roll again gently to fix both roties nicely, but do not apply too much pressure. With pizza cutter or any cutter, cut them into diamond shape and separate them.
4) Heat oil for deep frying. Add shankarpale in batches and deep fry over medium-low heat. Do not fry over high heat, it will become brown but they won't become crispy.
After frying serve this crunchy snack with tea.