Recipes
 Name
of the recipe - Corn Soup
Ingredients
|
|
|
5 cobs of fresh corn
|
|
5 cups water
|
|
1 inch piece of fresh ginger, peeled
and chopped fine
|
|
1 heaping tablespoon cilantro leaves,
chopped
|
|
1/4 cup water
|
|
2 tablespoons ghee
|
|
1 teaspoon cummin seeds
|
|
1/4 teaspoon black pepper
|
|
1 pinch salt
|
Method of Preparation
Cut the corn off the washed cobs to make
about 4 cups. Put the corn in a blender with 2 cups of the water
and blend until creamy. Pour into a bowl and set aside. Now put
the ginger, cilantro and 1/4 cup water into the blender and
liquefy for 1 minute. Heat a soup pot on medium heat and add the
ghee and cummin seeds. When the seeds pop, add the blended
spices, blended corn and the black pepper. Add the rest of the
water and mix well. Boil gently until tender, about 15- 20
minutes, uncovered. Stir occasionally. Add salt just before
serving. Garnish with cilantro leaves. Add black pepper to
taste. Corn soup is a good breakfast food. Corn Soup balances
tridosha, but its long-term effect is drying for
vata. So
vata can eat occasionally and
pitta in moderation
– cilantro helping remove some of the heat for
pitta.
Note:
This is a good food for people with high cholesterol or who
are suffering from obesity as long as they cook it without the
ghee..
Back
|
