2 c Corn kernels 4 c Chicken stock 1 tb Butter 1 Bay leaf 1 c Onion, finely chopped 1 c Yogurt, plain 2 ts Garlic, minced Chives, chopped 1 tb Curry powder 3 tb Flour 1 Large tomato, in cubes 1. Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.
How To make Curried Corn and Tomato Soup's Videos
Pumpkin curry || step by step pumpkin recipe || healthy recipe for chapathi || sweet pumpkin recipe
pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration.[1] The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C. moschata with similar appearance are also sometimes called pumpkins. . . Follow @lana vlog . .
Souped Up Curry Corn by Chef Jason Peru | EAF Presents
Chef Jason Peru takes Curry Corn to the next level by taking some inspiration from oil down and incorporating some ingredients like pigtail and dasheen bush to create a souped up version of curried corn.
Corn curry is a really quick recipe and taste really good. The main taste in this recipe is of coriander and coconut, it is a spicy curry and taste best when served with rotis or parathas and rice.
1 1/2 cups boiled sweet corn kernels (makai ke dane) , lightly crushed 2 tbsp oil 2 sticks cinnamon (dalchini) 2 cloves (laung / lavang) 2 cardamoms 1 tsp cornflour dissolved in 2 cups of coconut milk salt to taste
To Be Ground Into A Green Paste (using Little Water) 1 1/2 cups roughly chopped coriander (dhania) 1/4 cup thinly sliced onions 2 tbsp freshly grated coconut 7 garlic (lehsun) cloves 25 ginger (adrak) 4 tsp poppy seeds (khus-khus) 6 green chillies , roughly chopped 1 tsp lemon juice
For Serving roti /paratha steamed rice (chawal)
Method 1. Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes. 2. Add the corn, mix well and cook on a medium flame for 1 minute, while stirring continuously. 3. Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously. 4. Serve hot with roti/paratha and steamed rice.
Corn tomato curry | Corn curry recipe | How to make corn curry