Makai Shorba

by Manisha G


Preparation time: 5 minutes

Cooking time: 12 minutes

Serves 2


½ cup tender corn kernels; ¼ cup chopped onions; 2 cloves of sliced garlic; 2 cloves (laung); 25 mm. (1”) stick cinnamon (dalchini); 2 peppercorns; 1bay leaf; ¼ cup cubed carrots; ½ teaspoon crushed coriander (dhania) seeds; ¼ teaspoon cumin (jeera) powder; a pinch of turmeric powder; 1 tablespoon oil, salt to taste.

To serve:

Lemon juice; 1 tablespoon chopped coriander


  1. In a microwave safe bowl, add one tablespoon of oil, the cloves, cinnamon, peppercorns and bay leaf, and microwave on HIGH for 1 minute.
  2. Add the onions and garlic and microwave for 1 ½ minutes.
  3. Add carrots, coriander seeds, cumin powder, turmeric powder and microwave on HIGH for 2 more minutes.
  4. Add the corn kernels, 2 cups of water and salt, and microwave on HIGH for 5 minutes.
  5. Remove from microwave and cool completely. Make a smooth puree in a blender.
  6. Transfer to a microwave safe bowl, add 1 cup of water and microwave on HIGH for 3 minutes. Serve hot with lemon juice and fresh coriander.

Nutritive values per serving:

Energy – 186 kcal

Protein – 1.7 gm

Cholesterol – 10.4 gm

Fat – 15.3 gm

Fibre – 0.8 gm

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