Thursday, 2 August 2012


Ingredients :-
4 Tomatoes (Boiled and pureed)                                          
1 Chopped Capsicum
1/2 cup Boiled Sweet Corn
1 chopped Onion
7-8 crushed Garlic cloves                                                                      
1 Bay leaf
1 tsp Black pepper powder
1 tsp Soya sauce
2 tsp Tomato ketchup
1 tsp Red Chilli powder
2 tsp Corn flour
1 tsp Vinegar
1 tsp Sugar
2 tsp Butter
Salt to taste
1 cup Water

Method :-
Heat 2 tsp butter in a kadhai or pan. Add bay leaf, minced garlic cloves, chopped onion and stir for a while. Add chopped capsicum and boiled sweet corn and vinegar to it and fry for 2 minutes. Then add tomato puree and water and mix it well. Take corn flour in a bowl and add water and mix it. Then add this corn flour mixture to the pan. [Don't mix corn flour powder directly to the soup, otherwise it will lead to lumps]. Boil the soup for 5 minutes in medium flame. Stir while heating to avoid scorching. Then add red chilli powder, tomato ketch up, soya sauce, black pepper powder, sugar, salt and again boil for 2 minutes. Switch of the stove. Serve with potato chips, garlic croutons, pettis and you will have a great Tangy Tomato-Corn Soup !!! Enjoy it :))

NOTE :- Sending this recipe to ;

  • "Lets Cook # 18 ~ Starters / Appetizers" Hosted by Radhika.
Let's Cook