Corn & Capsicum Shorba
With corn, not only do you get healthy calories, you also get a host of vitamins and good quality fibre. Sweet corn and corn oil increases the blood flow, lowers cholesterol absorption and regulates insulin, making it an excellent choice for diabetics and cholesterol patients.This Corn Capsicum Shorba is very creamy in taste with natural sweetness of Red Bell Peppers makes it very delicious
Ingredients
- 1 cup Frozen Sweet Corn
- ½ Red Bell Pepper (diced)
- 1 Onion
- 4 cloves Garlic
- 1 tsp Butter/Nutralite
- ½ tsp Cumin Powder
- ½ tsp Red Chilli Powder
- 1 tsp Liquid Cheese
- 1 tsp Fresh Cream
- Salt to Taste
Instructions
Step 1
- Boil water add salt,frozen sweet corn,red bell pepper,diced onion and garlic.Strain the content grind it in the mixture grinder along with milk and if consistency is too thick then add little water.Now strain the liquified mixture in a bowl and discard the residue.
Step 2
- Heat a pan put spoonful of butter or nutralite add red chilli powder,cumin powder pour the liquified mixture and stir the shorba well.After a while add spoonful of liquid cheese and teaspoon of cream again stir it bring it to boil.Serve it with Cheese Garlic Bread.
Video
Notes
Though used interchangeably, soup and shorba are actually different in two key aspects. Firstly, soup is meant to be served as a starter and before the main course, whereas shorba can be eaten before or during the main course.