snuggles bubbie: Indian Corn Soup and Spinach/Swiss Chard Paranthas

The final product of my Indian dinner tonight.

The spinach/swiss chard paranthas were alot more work then I would have like.

Even though they were good, i don't think i'll make them again.

The soup was amazing!

The cut up veggies for the soup.
I love the colors.

Indian Corn Soup
(www.manjulaskitchen.com/2008/06/20/corn-vegetable-soup/) (i changed the recipe a bit)
Ingredients:
1 can of creamed corn (2 would be better, but I only had one)
1 medium tomato
About 1 cup finely chopped cabbage
8 to 10 string beans
1 small carrot
1 tablespoon cornstarch
1 teaspoon oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 teaspoon lemon juice (adjust to taste)

cilantro

Method
Chop cabbage, carrot, and string beans into very small pieces.
Chop tomato in small pieces. Set aside.
Puree the corn in a blender.
Mix the cornstarch with 1/4 cup of water and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
Next, add the pureed corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low.

Add the tomatoes.

Let the soup cook for another five minutes.

Add the lemon juice, top with cilantro, and serve.

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Spinach and Swiss Chard Paranthas
If you are interested in the recipe, go to:
http://www.manjulaskitchen.com/2008/01/27/spinach-paratha/