Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!


Tuesday, June 24, 2008

Sweet corn veg soup

Frozen sweet corn - 250gms
Carrot - 1/2 of a medium sized tuber
Spring onions - 2 stalks
Corn flour - 3 teaspoons (about 15 gms)
Pepper powder - 1/2 teaspoon
Water - 1 litre
Low fat cream - for garnish
Salt to taste
Finely mince the carrots (as you would find in chinese fried rice).
Boil the water in a thick bottomed pan. Add the corn and carrots and simmer till the carrots are half done. Add the finely chopped spring onions.
Dissolve the cornflour in half a glass of water at room temperature, ensure there are no lumps. Pour it gently into the simmering soup stirring all the while so that no lumps are formed. Keep stirring till the soup thickens lightly. Add pepper and salt to taste.
Serve hot with a squirt of cream on top.

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