sweet corn soup recipe | Indian style sweet corn vegetable soup | sweet corn veggie soup | with 23 amazing images.
Make this easy and delicious sweet corn soup to satisfy your soup craving. Learn how to make sweet corn soup recipe | Indian style sweet corn vegetable soup | sweet corn veggie soup |
Indian style sweet corn vegetable soup is one of the most popular soups ordered in restaurants. sweet corn veggie soup is a comforting and flavorful dish that's perfect for a chilly day. Within just a few simple ingredients this comforting corn soup will be ready in about 20 minutes.
This sweet corn soup has a mildly sweet and juicy sweet corn, which comes together with a colourful assortment of crunchy vegetables and the lingering aroma of ginger and garlic sautéed in butter. It's easy to make and can be customized to your liking. Garnish the soup with chopped spring onions for a vibrant finish. Serve hot and enjoy this delicious and nutritious bowl of goodness.
pro tips to make sweet corn soup recipe: 1. Instead of cornflour slurry you can use oats flour slurry for a healthier soup. 2. For a richer and creamier soup, add a splash of cream or milk. 3. Experiment with herbs like mixed herbs, oregano or chilli flakes to add complexity and depth to your soup.
Enjoy sweet corn soup recipe | Indian style sweet corn vegetable soup | sweet corn veggie soup | with detailed step by step photos.
Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.
gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images.
gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo.
To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required.
Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu.
Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal!
While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties.
You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible.
Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container.
Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.