Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Sweet Corn Soup
 
 
Prepration: 8 mins.
Cooking: 19 mins.
Serves 2 Cal/Ser 89
 
Ingredients
75 gm chicken with bones (1-2 pieces)
2 cups water, ¾ tsp salt
1 whole corn-on-the cob (bhutta)
1 tbsp cabbage - shredded
1 tbsp grated carrot
½ tsp red or green chilli sauce
2 tsp white vinegar, 1 tsp sugar
¼ tsp white pepper, some black pepper
½ tsp ajinomoto (optional)
3 tbsp cornflour - dissolve in ¼ cup water
 
Method
1. Wash corn with leaves to wet it. Microwave for 3 minutes. Scrape corn kernels with a knife. Grind ½ of the corn in a mixer with ½ cup water till smooth. Keep some corn whole.
2. Microwave water, chicken and salt in a covered dish for 6 minutes. Remove flesh from chicken pieces. Keep liquid (stock) aside. Discard bones.
3. Put corn, stock, chilli sauce, sugar, pepper and ajinomoto. Microwave covered for 4 minutes.
4. Add cornflour paste, cabbage, and carrot. Microwave uncovered for 6 minutes. Add chicken and vinegar. Sprinkle black pepper. Serve hot.