How to make Makai Ka Soup - A nutritious soup made with corn, spinach and coriander roots.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : American corn kernels (अमेरिकन मकई के दाने), Refined flour (maida) (मैदा)

Cuisine : Fusion

Course : Soups

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Makai Ka Soup Recipe Card

Makai Ka Soup

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Makai Ka Soup checkout Sweet Corn And Roasted Capsicum Soup. You can also find more Soups recipes like Carrot And Coriander Soup, Zuppa Mediterranean, Pudina Shorba , Mushroom, Celery And Garlic Soup.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makai Ka Soup Recipe

  • American corn kernels boiled 1 1/2 cups

  • Refined flour (maida) 1 1/2 tablespoons

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Oil 2 teaspoons

  • Butter 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 2 one-inch stick

  • Black cardamoms 2

  • Crushed black peppercorns 1 tablespoon

  • Onion 1 medium

  • Coriander roots a a few

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Spinach leaves (palak) 12

  • Lemon 1


Step 1

Crush the corn coarsely with 1 cup water. Crush onion, ginger and garlic cloves. Heat oil and butter in a deep non stick pan. Add cumin seeds, cinnamon, black cardamoms and crushed black peppercorns and sauté for 1 minute.

Step 2

Add crushed onion-ginger-garlic and sauté for 2 minutes. Add refined flour and mix well and sauté for 1 minute. Add corn, 3 cups water, roughly chopped fresh coriander stems, turmeric powder and salt and mix well. Once the mixture comes to a boil, cover the pan and let it cook for 5-7 minutes on medium heat. Keep the spinach leaves one top of the other, roll them and slice into thin strips.

Step 3

Strain the soup through a thick sieve into a glass bowl, pressing the residue with a ladle to extract all the flavours. Squeeze the juice of a lemon and mix. Place spinach strips in a soup bowl, pour the soup around the spinach and serve hot.