Makai Ka Soup

Ingredients

• 1 1/2 cups American corn kernels, boiled
• 1 1/2 tablespoons refined flour (maida)
• 1 inch piece ginger
• 5-6 cloves garlic
• 2 teaspoons oil
• 2 tablespoons butter
• 1 teaspoon cumin seeds
• 2 one-inch stick cinnamon
• 2 black cardamoms
• 1 tablespoon crushed black peppercorns
• 1 medium onion
• a a few coriander roots
• 1/4 teaspoon turmeric powder
• Salt to taste
• 12 spinach leaves (palak)
• 1 lemon

Method

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.
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.
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.

Nutrition Info