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Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup Recipe

Prep Time : 15 mins
Cook Time : 15 mins
Yield: 4
Main Ingredients: sweet corn mixed vegetables

Ingredients needed

  • Sweet Corn, cream style: 1 tin
  • Sweet corn kernels: 1/2 cup (boiled)
  • Vegetable stock: 1.25 liters (5 cups) OR water
  • French beans: 8 (finely chopped)
  • Cabbage: 1/2 cup (finely chopped)
  • Carrot: 1 (finely chopped)
  • Cornflour: 2 1/2 tbsps (corn starch)
  • Sugar: 3/4 tbsp
  • Salt to taste
  • White pepper powder: as required
  • Spring onion greens: 3-4 tbsps (finely chopped)


1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.

4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.


  • Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables
  • You can use black pepper powder instead of white pepper powder.
  • Sugar can be reduced to 1/2 tablespoon.
  • Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
  • You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

Vegetable Fried Rice

Vegetable Fried Rice

Preparation: 30 mins
Serves: 4persons
Cuisine: Indo-Chinese


4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil


1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot.


Finely minced garlic is an optional ingredient. Fry the garlic till well toasted followed by spring onions and follow the rest of the recipe. Try to use freshly ground black pepper. Always use cold rice or rice that has been cooked the previous night.

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