Jade corn soup and paneer-corn patra
Jade corn soup and paneer-corn patra

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, jade corn soup and paneer-corn patra. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

For more recipes related to Corn And Jade Soup checkout Bhuni Makai Ka Soup, Corn Soup, Sweet Corn And Roasted Capsicum Soup, Sweet Corn Soup. Hindi: makai Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat.

Jade corn soup and paneer-corn patra is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Jade corn soup and paneer-corn patra is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have jade corn soup and paneer-corn patra using 35 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Jade corn soup and paneer-corn patra:
  1. Get For soup
  2. Make ready 250 GM spinach puree
  3. Take 2 tablespoon carrot chopped
  4. Take 1 tablespoon green beans
  5. Make ready 2 tablespoon American corn
  6. Take 1/2 tablespoon olive oil
  7. Make ready 1/2 tablespoon butter
  8. Make ready 1 tablespoon garlic chopped
  9. Take 250 ml vegetable stock
  10. Take 1 tablespoon corn flour diluted
  11. Get 1 teaspoon salt
  12. Take 1 teaspoon white paper powder
  13. Take For patra
  14. Make ready 5 peas colocasia leaves
  15. Prepare For stuffing
  16. Get 2 cups paneer
  17. Get 1 cups American corn paste
  18. Get Salt as per test
  19. Make ready 1/2 spoon chilli powder
  20. Make ready 1 tablespoon chat masala
  21. Prepare For beasan mixture
  22. Make ready 11/2 cup besan(Garam)flour
  23. Make ready 2 tablespoon rice flour
  24. Prepare Salt as per taste
  25. Prepare 1 spoon ginger-chilli paste
  26. Get 1 spoon chilli powder
  27. Take 1/2 spoon turmeric
  28. Make ready 4 spoon sugar/ jugrry
  29. Get 1 teaspoon asafoetida
  30. Make ready 2 tablespoon lemon juice/ turmarind pulpe
  31. Prepare For sauté / toss
  32. Get 2 tablespoon oil
  33. Get 1 spoon mustard seeds
  34. Prepare 2 tablespoon sesame seeds
  35. Make ready 1 teaspoon asafoetida

As a result, the soup has no fibers and the texture is silky smooth and creamy with a somewhat thick consistency. When the soup is not blended and still has chunky bits of. Corn gives the soup natural sweetness and this Corn Potage uses creamed corn, not just corn kernels, help adding even more body to the soup. This creamy corn soup goes so well with other western-style Japanese food like Hamburger Steak that together they make a perfect meal.

Instructions to make Jade corn soup and paneer-corn patra:
  1. First par boiled carrot, green beans and American corn
  2. Take a pan add oil+ butter and add garlic sauté then add vegetable 2 minit saute
  3. Then add spinach purée sauté 2 minit and add vegetable stock and boiled it then add con flour, salt and white paper powder and 5 mint boiled then ready Jade corn soup
  4. Take colocasia leaves and wash it then dry it then remove the veins using knife.For stuffing Now take a bowl add paneer and corn paste add salt, chilli powder and chat masala mix it properly.
  5. Now take a bowl add garam flour and rice flour then add salt, ginger- chilli paste, chilli powder, turmeric, sugar, asafoetida, lemon juice mix it well.
  6. Now on leaf apply beasan mixture and spread it properly now then sprinkle stuffing on a leaf the roll it properly. All leaves are continue process and roll it
  7. Now all put it in steamer for steam for 20 minit then cool it room temperature then cut it keep aside
  8. Now heat Kadhai add oil muster seeds, sesame seeds and asafoetida then add patra toss it properly medium flame gently then ready to serve hot patra and soup

Corn gives the soup natural sweetness and this Corn Potage uses creamed corn, not just corn kernels, help adding even more body to the soup. This creamy corn soup goes so well with other western-style Japanese food like Hamburger Steak that together they make a perfect meal. You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add. Sweet summer corn is delicious on its own, but the vitamin B-rich kernels are also terrific in soup.

So that’s going to wrap this up with this special food jade corn soup and paneer-corn patra recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!