Creamy Sweet Corn Soup

I love the sweet corn soup in the restaurants. Loved this recipe
Things we need


Unsalted Butter - 3 tbs
Corn kernels - 2 cup
Red Onion 1/2
Ginger 1/2 inch Piece
Green Chilies 3
Carrot - 1 cubed
Salt
Fresh ground Pepper

Pressure cook the corn with the green chilies and ginger.
Once it is done, take out and discard the ginger and the chilies.  Reserve some of the corn kernels and puree the rest in a blender. In a casserole, add butter, when hot, add the onions and saute until translucent.Add the carrots and saute until soft. Stir in the pureed corn. allow it to a boil. Add salt. Then add some milk as per the desired consistency. Add the pepper

Garnish with cilantro.  Some drops of lemon juice shall add a tangy flavor too. Serve Hot with a Toasted Sandwich.

Poosanikai pulippu kootu/ Tangy Ash gourd or winter melon curry

This dish is made out of a squash so its easy on digestion and can be had with Chapatti as well as rice.


Things we need
Poosanikai - Washed, skin peeled and cubed
Channa Dal = 1/2 cup
Tamarind Paste - 3 spoons
Turmeric powder - 1/4 spoon
Whole Channa Dal (Garbanzo Beans) - 1/4 cup
Salt


For masala
Channa Dal - 1 spoon
Coriander seeds - 1 spoon
Red Chilli - 3
Asafoetida - 1 pinch
Grated Coconut - 1 spoon


For Seasoning
Ghee
Mustard seeds
Urad Dal
Peanuts
Curry Leaves

Pressure cook the 1/2 cup channa dal with little turmeric

You can soak the garbanzo bean overnight & pressure cook it along with the channa dal. Else You can get the canned one.

Take a cup of water add tamarind paste, salt and cook the pumpkin till it is soft. Do not add too much water.
In a skillet,  take 1/2 spoon oil, add red chillies, channa dal, coriander seeds, asafoetida and coconut. Allow it to cool and grind them well.
Add this ground masala to the pumpkin and allow it to boil . Then add the cooked channa dal to it. Allow it to thicken.

Now the seasoning. In a skillet, add a little ghee. When its hot, add the mustard seeds and allow it to spurt, then add the urad dal and the peanuts. Roast until brown then add the curry leaves and a pinch of asafoetida.
Add this to the kootu.

Serve hot with Chapatti or Rice.