Bhunne Bhutte aur Mirch ka Shorba (Roasted Corn & Bellpepper Soup) is a part of the ethnic Mughlai menu. In India, shorba means gravy or broth and it is served as main course with rotis or pulaos.
However, I prefer this Shorba as an appetizer. Roasting of ingredients gives a nice smoky flavour and aroma to this Shorba. I am sure you will love this classic Indian soup.
Wish you all a very happy holi!!!!
For the Shorba :
1 Yellow Bellpepper
1/2 tspn butter
2 tbspns Oil
1 small cinnamon stick
1 Bay leaf
5-6 black peppercorns
1 tspn garlic paste
1 cup chopped onion
1/2 tspn turmeric powder
1 tspn corriander-cumin powder
3 cups water
1 cup milk
Salt to taste
For Garnishing :
Sprigs of Corriander
Grease Corncob and bellpepper with butter. Roast it on direct flame till it gets some black patches. After roasting the Corncob, scrape the corns with the help of a knife to get the corn kernels. Chop the roasted bell peppers and set it aside.
To make Shorba :
Heat oil in a pan. Add cinnamon stick, bay leaf, cloves, black peppercorns and saute it for a minute. Then add garlic paste and chopped onion and saute till the onion is transculent.
Thereafter, add roasted corn kernels and roasted bellpepper pieces into it. Cook it for 3-4 minutes. Then add turmeric powder, corriander-cumin powder, salt and saute it. Then add some water and simmer for approximately 10 minutes. Turn off the flame and let it cool for some time.
After cooling, remove the whole spices from the mixture and transfer it into a blender. Blend the mixture into smooth puree. If required, pass the puree through a strainer.
Transfer the puree back into a pan. Re-heat the mixture on low flame. Add some salt to taste. Lastly, add a cup of milk and stir. Cook it for 5-6 minutes again.
Garnish it with a sprig of corriander. Serve hot with Garlic bread.
You may add cream instead of milk to make it more rich
You may use the Indian corn or American corn as per your preference
Stepwise Pictures :