CORN SOUP
Ingredients
5 cups water
5 cobs of fresh corn
1 heaping tablespoon cilantro leaves, chopped
1 inch piece of fresh ginger, peeled and chopped fine
¼ cup water
1 tsp cumin seeds
2 tbsp ghee
1 pinch salt
¼ tsp black pepper
method
the corn I scut off the washed cobs to make about 4 cups. Put the corn in a blender with 2 cups of water and blend until creamy. Pour into a bowl and set aside. Now put ginger, cilantro and ¼ cup water into the blender and liquefy for 1 mintue. Heat a soup pot on medium heat and add the ghee and cumin seeds. When seeds pop, add the blended spices, blended corn and black pepper. Add the rest of the water and mix well. Boil this mixture well until tender for about 20 mintues, uncovered. Stir occasionally. Add salt just before serving. Decorate with cilantro leaves and black pepper.
Medicinal value
This is good for breakfast. Though it balances tridosha, but in long term aggravates vata dosha. So occasionally for vata, moderate for pitta. The cilantro helps remove some of the heat for pitta. It is good for the people with high cholesterol or who are suffering from obesity as long as they cook it without ghee.
|
