Recipestable

Tag: corn

  • Baked Vegetable Spring Rolls Recipe

    Jump To Recipe
    Print Recipe

    Assalamu alaikum wa rahmatullahi wa barakatuhu!

    In the Name of Allah, Most Gracious, Most Merciful

    I hope you’re well and have had a good start to the week.   I’m sorry to let you worry about me, but these days I’m a bit busy.  As you know study study study. lol 😀 I am madly busy with my assignments. Sorry for this post being late.

    My class got cancelled today. Glad I get a chance to breathe. So I decide to write a post for my lovely reader’s. Last week, I made these Veggie rolls ( Baked Version) to give myself a break from ‎assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this. 

    baked veggie rolls
    Take a Break and bake Some Veggie Rolls 🙂

    These yummlicious veggie rolls are healthy and very filling. And they smell amazing when they’re baking. They crisped up fine in the oven. The only problem is that three wrappers have 180 calories! What!???? That’s a lot. I ate 3 rolls anyway. 😛 😉 They are ready in only 35 minutes and you can use your favorite veggies.

    Baked Veggie Rolls Recipe
    Photo: Baked Veggie Rolls Recipe

    You could fry these, too, but I was trying to keep them healthy. I hope you all give this Baked Veggie Rolls recipe a try and let me know how they turn out!

    Baked Veggie Rolls 

    So let the fun begin!

    1. First Prepare Veggie Filling: Heat a small amount of oil in a wok over medium heat. Add giner and garlic. Saute until fragrant. Might you think, it’s a stupid instruction, isn’t it? Tell you what, just cook your garlic few seconds until they’re soft-ish.
    2. Now add green peas, red beans and corns. Cook for 2-3 minutes or until they are soft.Add remaining veggies and add a splash of vingear. Stir fry for few minutes. You can add soy sauce or any store bought sauce etc. But I didn’t add it. As I try to avoid artifical ingredients to follow my journey towards clean eating. 🙂
      Sprinkle black pepper, red chili, and maybe a little salt if you need it. If you want to use fresh herbs then I think that would be lovely.
    3. Stir well and Let everything simmer for a couple of minutes, but don’t let everything get overly soft because you still have to stuff and bake your rolls.
    4. Take the mixture into a bowl and let it cool for few minutes. Once everything is cool, you can either proceed to stuffing the rolls, or cover your bowl and put everything in the fridge overnight. If you do refrigerate the veggie mixture, be sure to bring it room temperature before stuffing your rolls.
    5. When you’re ready to stuff your rolls, be sure your stuffing mixture and wrappers are at room temperature. You’ll want a clean work surface for this part and a bowl of water nearby.
    6. Don’t be intimidated by this part. You just want the rolls to hold the yummy stuffing in. They don’t need to be perfect. And, frankly, if someone is going to judge you on how pretty your spring rolls are, then you probably shouldn’t be feeding them. lol 😛
    7. Preheat an oven for 200 degree C and brush a baking sheet with oil.
    8. Place a wrapper out in a diamond shape on your work surface.Put a tablespoons of filling in the center of the wrapper. I under-stuffed these rolls, so they turned out chewier that I would have liked. However, you don’t want to stuff them so full that they split open. It’s a delicate balance.
    9. Bring the bottom point of your wrapper up over the filling and tuck it under as tight as you can. Fold the sides over and shape into a roll.
    10. Moisten the edges of the top flap slightly with water and roll the roll over, pressing the point on the underside of the roll to seal it.
    11. Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
    12. Lightly brush the tops of the rolls with egg-wash and sprinkle sesame seeds over them.
    13. Bake in the preheated oven for 20 minutes or until they turn golden brown. This took my oven around 22-25 minutes.
    14. You can eat these veggie rolls with tamari or soy sauce, but we prefer sweet and sour sauce.
      Ready !!
    Baked Veggie Rolls Recipe
    Photo: Baked Veggie Rolls Recipe

    Sorry I din’t get step by step picture as I was hungry and on in a hurry to eat 😛

    Check it out the Baked Veggie Rolls Recipe and printable version below!!

    Keep me in your duas please, and have a lovely week,

    Wasalaam!

    If you like this Baked Veggie Rolls Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Healthy Weeknight Meal: Chicken Corn Soup Recipe (Boost Your Immunity!)

    Chicken Corn Soup

    Sometimes its just a bowl of simple chicken corn soup that we need to lift our mood, spirit and feel blessed. It’s a very quick and easy soup perfect for a Sunday night dinner.

    This Chicken Corn Soup is made entirely with fresh corn and chicken stock, seasoned with chinese seasoning and flecked with egg. Give it a try, a warming Winter treat!!

    Chicken Corn Soup Recipe
    Photo: Chicken Corn Soup Recipe

    Check it out the  Chicken Corn Soup Recipe here!!

    [divider]

    [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:8 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups boiled chicken, shredded
    • 1/2 cup boiled corn, roughly chopped
    • 8 cups chicken stock
    • 2 large eggs, lightly beaten
    • 1 teaspoon salt or to taste
    • 1 teaspoon black pepper
    • 2 tablespoon vinegar
    • 2 teaspoon chilli sauce
    • 1-1/2 teaspoon soy sauce
    • 1 tablespoon cornflour( depends how much you want to soup thickness.)

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving: ( 1 serving = 1 cup)

    • Calories:271 kcal
    • Carbohydrates:14.2 g
    • Cholesterol:120 mg
    • Fat: 12.4 g
    • Fiber: 1.1 g
    • Protein: 24.7 g
    • Sodium: 122 mg

    Percent Daily Values are based on a 2,000 calorie diet.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour chicken stock in a large pot or saucepan.

    Step 2

    Bring to a boil, add shredded chicken and boiled corn.

    Step 3

    Cover and simmer for 5 minuets than add the seasonings.

    Step 4

    Dissolve 1 tablespoon cornflour in 1/4 cup of water.

    Step 5

    Slowly add this mixture in the boiling stock .
    Note: Be careful, when you add the corn flour mixture .

    Step 6

    If you want light soup add little and if you want thick soup than add almost all the corn flour .

    Step 7

    Continuously mix it with spatula now add soya sauce and vinegar.

    Step 8

    Mix well .

    Step 9

    Finally, add the beaten eggs and mix it for 2 minutes.

    Step 10

    Turn the heat off and stir in chili sauce.

    Step 11

    Ladle into soup bowls. Chicken Corn Soup is ready to serve . ENJOY!!

    [/tab] [tab]

    • Serve with breadsticks.

    [/tab] [/tabs]
    If you like Chicken Corn Soup Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Corn Soup , do share with us and we would be glad to give it a try.

  • Family Favorite: Easy Buttermilk Corn Fritters Recipe (Ready in Under 30 Minutes!)

    Buttermilk Corn Fritters

    Quick and easy Buttermilk Corn Fritters Recipe. Perfect for breakfast, appetizer or any meal of the day.Give it a try!!

    Buttermilk Corn Fritters Recipe
    Photo: Buttermilk Corn Fritters Recipe

    Check it out the Buttermilk Corn Fritters Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (14.75 oz) can cream-style corn
    • 1-1/3 cups buttermilk baking mix
    • 1-1/2 tsp baking powder
    • 1 cup vegetable oil
    • 1 egg,lightly beaten
    • salt and pepper to taste

    [/tab] [tab]Yield: 16 fritters

    Amount Per Serving

    • Calories: 255 kcal
    • Carbohydrates: 31.9 g
    • Cholesterol: 13 mg
    • Fat: 14.4 g
    • Fiber: 0.3 g
    • Protein: 1.7 g
    • Sodium: 319 mg

    Percent Daily Values are based on a 2,000 calorie diet

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Sift together baking mix and baking powder in a medium bowl.

    Step 2

    In another mixing bowl, combine corn and egg.

    Step 3

    Combine and stir egg and flour mixture.

    Step 4

    Heat oil in large skillet over medium heat.

    Step 5

    Drop batter by tablespoonfuls into hot oil, few batches at a time.

    Step 6

    Fry for 2 minutes on each side or until crispy and golden brown.

    Step 7

    Remove from the oil and drain on absorbent paper. Delicious Buttermilk Corn Fritters are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve immediately with Mustard Dipping Sauce.

    [/tab] [/tabs]
    If you like Buttermilk Corn Fritters Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Buttermilk Corn Fritters, do share with us and we would be glad to give it a try.

  • Bean Salad Recipe

    Bean Salad Recipe

    Bean Salad

    Prepared South Asian style quick and healthy Bean Salad with tasty dressing. The basic salad features boiled red beans. However, coriander leaves, sweet corn, tomato, onion adds more taste to the salad. And yes, lemon juice and hot sauce’s dressing will give it a sour & spicy kick

    Bean Salad Recipe by
    Photo: Bean Salad Recipe

    Check it out the Bean Salad Recipe here!!

    Prep Time:10 minutes

    Cook Time:10 minutes

    Servings: 6

    Ingredients

    For Bean Salad:

    • 1 cup kidney beans, boiled
    • 1 cup corn kernels, boiled
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 2 green chilies, chopped
    • 3 tbsp fresh coriander leaves, chopped
    • 1/4 tsp black pepper
    • salt to taste

    For Salad Dressing:

    • 4 tbsp olive oil
    • 3 tbsp lemon juice
    • 1 tbsp hot sauce
    • 1 tsp white cumin, roasted & crushed
    • 1/4 tsp black pepper

     

    Directions:

    To Make Bean Salad:

    • Place kidney beans, corn kernels, onion, coriander leaves and green chilies in a large bowl.
    • Season with salt and pepper.

    To Make Salad Dressing:

    • In a bowl, add lemon juice, hot sauce, white cumin, black pepper.
    • Mix well.
    • Now slowly drizzle olive oil over it.

    To Procced:

    • Pour salad dressing over the bean salad.
    • Toss well.

    • Bean Salad is ready now.

    • Serve chilled.

     

    If you like Bean Salad Recipe   and make it then let me know your feedback by commenting below.

  • Spicy & Tangy Sweet Corn Chaat: The Perfect Summer Snack

    Sweet Corn Chaat

    Bored of same old chickpea chaat? Then enjoy chaat with sweet juicy twist. Sweet corns are mixed with boiled potatoes, sev and spring onions and seasoned with lemon juice, cumin and allspice.  Must try this Sweet Corn Chaat recipe!

    Sweet Corn Chaat Recipe By Shireen Anwar
    Photo: Sweet Corn Chaat Recipe 

    Check it out the Sweet Corn Chaat Recipe

     here!!

    Prep Time: 15 minutes

    Cook Time: 2 minutes

    Servings: 6

    Difficulty Level: Very Easy

    Ingredients

    • 2 cups boiled potatoes, cut into cubes
    • 2 cups sweet corn
    • 2 cups sev, divided
    • 1/2 cup spring onion, finely chopped
    • 1/4 cup cooking oil
    • 2 tomatoes, finely chopped
    • 3 tbsp lemon juice
    • 2 tbsp fresh coriander leaves
    • 1-1/2 tsp cumin seeds, crushed
    • 1 tsp red chili
    • 1/2 tsp all spice
    • salt to taste

     

    Directions:

    1. Heat oil in a pan over medium heat.
    2. Put potatoes in hot oil and stir fry for 2 minutes.
    3. Also add sweet corn.
    4. Season with salt, chili powder, allspice powder and cumin.
    5. Stir well.
    6. Remove from the heat.
    7. Let it cool completely.
    8. Then add tomatoes, spring onion and lemon juice.
    9. Spread 1 cup sev in a serving dish.
    10. Then spread potatoes and corn mixture.
    11. Top with remaining sev.
    12. Garnish with chopped coriander leaves.
    13. Sweet Corn Chaat is ready now.
    14. Serve immediately.

    Serving Suggestions:

    • Serve with Imli Chutney.

    If you like Sweet Corn Chaat Recipe  and make it then let me know your feedback by commenting below.

  • Veg Chaat Recipe

    Veg Chaat

    An easy to make spicy snack with a light crunch that is relished a lot. Yummy. Try the easy veg chaat recipe and don’t forget to share your experience with us!!

    Veg Chaat recipe
    Photo: Veg Chaat Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup sweet corn kernels, boiled
    • 1/2 cup sev
    • 2 boiled potatoes, peeled and grated
    • 1 carrot, grated
    • 1 cucumber, grated
    • 1 onion, chopped
    • 1 tomato, chopped
    • 2 tbsp chopped coriander leaves
    • 2 tbsp lemon juice
    • 1/2 tsp chaat masala
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large bowl, add all the vegetables. Season with chaat masala powder and salt. Mix well. Drizzle with lemon juice.

    Step 2

    Top with sev, coriander leaves. Veg Chaat is ready to serve. Enjoy!!

    [/tab] [tab]

    • These are great as a side dish for a formal dinner or served as a chaat.

    [/tab] [/tabs]

    If you like Veg Chaat recipe and make it then let me know your feedback by commenting below.

  • Quick & Easy Lunch: Make Delicious Corn Paratha in Minutes!

    Corn Paratha

    A healthy and tasty paratha (flat bread) made with sweet corn. This Stuffed corn paratha is a tasty and a filling option for breakfast. These parathas are quite unique as they consist of corn and mint leaves. Serve with fresh dahi in the morning. This Corn Paratha recipe is extremely simple and quick.  Do try out the Corn Paratha recipe and send me the feed back please. You can use the ready corn from the tins. Check it out the Corn Paratha recipe here!!

    Corn Paratha recipe
    Photo: Corn Paratha recipe

    [divider]

    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup corn
    • 1 cup wheat flour
    • 1/8 cup plain flour
    • 1/4 cup mint leaves, chopped
    • 1/4 cup coriander leaves, chopped
    • 1 boiled potato, mashed
    • 4 green chillies, finely chopped
    • 2 teaspoon cornflour
    • 1 teaspoon chaat masala
    • 1/2 teaspoon red pepper flakes
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon ginger paste
    • salt to taste
    • Oil as required

    [/tab] [tab]Yield:4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix plain flour, wheat flour and 1 teaspoon oil and make a dough for paratha. Keep aside for a while.

    Step 2

    Meanwhile, grind the corn to coarse paste.

    Step 3

    Heat around 4 teaspoon oil in a pan.

    Step 4

    Add ginger paste, green chillies and turmeric powder. Saute for 30 seconds then add salt, red pepper and corn flour and cook for a while. Set aside.

    Step 5

    When corn flour mixture cools down, stir in the grinded corn, potato, mint, corriander leaves, and chaat masala. Mix well.

    Step 6

    Take 2 balls for making paratha, and roll each of them only till cup size.

    Step 7

    Add the ball of above corn mixture between these two rotis and stick the sides by pressing well.

    Step 8

    Now roll this thick cup sized roti slowly to get the paratha. Cook the paratha on tawa, applying little oil. Corn Paratha is ready to serve.

    [/tab] [tab]

    • Serve with Pickle or Curd.

    [/tab] [/tabs]

    If you like Corn Paratha recipe and make it then let me know your feedback by commenting below.

  • Quick & Easy Corn Pulao: A Delicious Weeknight Dinner

    A quick and mouthwatering corn pulao recipe to feed a family. This easy to prepare corn pulao recipe can complete your meals with a rich gravy or dal. Your Kids will love it for sure. It also makes a perfect lunch box recipe. Check it out the corn pulao recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup basmati rice
    • 1/2 cup corn
    • 2 onions, finely chopped
    • 2 green chilies, thinly sliced
    • 1/2 tsp cumin seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • 1/2 tsp Garam Masala
    • 3 tbsp fresh coriander leaves, finely chopped
    • salt to taste
    • 2 tbsp Corn Oil

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with few changes of water then soak for 30 minutes.

    Step 2

    Boil corn in salted water. Then drain and set aside.

    Step 3

    Boil rice and drain all excess water. Keep aside.

    Step 4

    Heat corn oil in a large skillet or deep pan. Then add mustard seeds and cumin seeds in it.

    Step 5

    When start spluttering, add the green chillies and saute for 10 seconds. Then add onions and fry for 4-5 minutes or until golden brown.

    Step 6

    Add boiled corn, garam masala, turmeric powder, and salt. Mix well.

    Step 7

    Now add boiled rice and saute for a while. Keep stirring till the entire masala gets properly mixed with rice.

    Step 8

    Sprinkle fresh coriander leaves on top. Corn Pulao is ready to serve.

    [/tab] [tab]

    • Serve with any curry.

    [/tab] [/tabs]

  • Tex-Mex Twist: Make a Delicious Mexican Salad in Minutes!

    Is there really a better salad than a Mexican salad? Using sweet corn make this dish more tasty. Serve this refreshing salad on a lettuce leaf for a tasty and healthy lunch. Must try a Mexican Salad Recipe!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    Ingredients:

     

    • 1/2 cup sweet corn
    • 2 Armenian cucumber, cut into cubes
    • 2 cucumber, remove seeds & cut into cubes
    • 4 green chilies, finely chopped
    • 1 red onion, cut into cubes
    • 1 tomato, cut into cubes
    • 2 tbsp tomato ketchup
    • 2 tbsp sesame seeds
    • 2 tbsp cornflour, dissolve in water
    • 2 tbsp honey
    • 2 tbsp vegetable oil
    • 1 tbsp red pepper, crushed
    • salt according to taste

     

    Directions:

    1. Heat oil in a deep pan over medium high heat.
    2. Fry onion in hot oil for 2-3 minutes then add sesame seeds and green chilies.
    3. Cook for 2 minutes then add tomato ketchup, honey , sugar, crushed red pepper and salt.
    4. Mix well.
    5. Cook for 5 minutes then add sweet corn with 1 cup of water.
    6. Reduce heat to low and cook for 15 minutes or until tender.
    7. Dissolve cornflour in 1/4 cup water.
    8. Add cornflour mixture in it.
    9. Stir constantly.
    10. Cook for 3-4 minutes or until it become thick.
    11. Remove from the heat
    12. Take it out in a bowl and let it cool completely.
    13. When cool add all vegetables.
    14. Toss to coat evenly.
    15. Dish out in a serving dish.
    16. Mexican Salad is ready now.
    17. Serve this refreshing salad on a lettuce leaf for a tasty and healthy lunch.

  • Corny Chicken Wraps Recipe

    This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family. Yummy.Check it out Corny Chicken Wraps recipe here:

    [one_third] Prep Time:  15 minutes[/one_third] [one_third]Cook Time: minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 pound boneless skinless chicken breasts, cut into strips
    • 6 flour tortillas (8 inches), warmed
    • 1-1/2 cups frozen whole kernel corn, thawed
    • 1-1/2 cups salsa
    • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
    • 1/2 cup chopped green pepper
    • 1/4 cup chopped green onions
    • 1/4 cup sliced ripe olives
    • 2 tsp canola oil
    • 1/2 tsp red chili powder

    [/tab] [tab]

    Yield: 6 servings

    Amount per serving.

    • Calories: 363
    • Fat: 11 g (saturated fat: 4 g)
    • Cholesterol: 55 mg
    • Sodium: 740 mg
    • Carbohydrate: 38 g
    • Fiber: 4 g
    • Protein: 26 g

    Diabetic Exchanges

    • 3 lean meat
    • 2-1/2 starch

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a nonstick skillet over medium high heat. Saute the chicken, green pepper and onions for 3-4 minutes or until chicken juices run clear. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.

    Step 2

    Spoon about 1/2 cup chicken mixture on each tortilla. Sprinkle with cheese. Roll up tightly and secure with toothpicks. Corny Chicken Wraps are ready now. Serve warm.

    [/tab] [tab]

    • Serve with green salad.

    [/tab] [/tabs]

  • Sweet Corn Soup Recipe

    Sweet corn is one of the most popular chinese soups. A must try for everyone who loves sweet corn. It is easy to make and does not require too many ingredients. This sweet corn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. Give this warming soup a try.
    Check it out the Sweet corn soup recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings:4 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 cups water
    • 1 cup beans and carrot chopped
    • 4 tbsp sweet corn
    • 1/4 tsp white pepper powder
    • 1/4 tsp Chinese salt
    • 2 pinches sugar
    • salt to taste
    • corn starch as required

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil water in a deep pot and add beans and carrot.

    Step 2

    Add sweet corn. Boil it and add sugar,salt as required.

    Step 3

    Now add white pepper powder and Chinese Salt.

    Step 4

    Stir for a while and then corn starch as thickness is desired. Sweet Corn Soup is ready to serve.

    [/tab] [tab]

    • Serve hot with slices of cheese on toast to make it more filling

    [/tab] [/tabs]