Farmstand Summer Salad

Dear Foodies,

The recipe for this salad was nothing more than putting together ingredients in my market tote. Everything was perfectly fresh, picked right that morning at their peak flavor. There was not much I needed to do to enjoy a good lunch. My neighborhood market is a short 10 min walk from my apartment. It opened the week I moved to the area 3 years ago and though it has changed locations a few times, its still within a 5mi radius. A couple of farms have become market regulars and bring in their fresh produce, likely picked that morning. Even if I don't need groceries for the week I stop by to see whats in season.

Buying veggies and fruit at the market is not necessarily cheaper than at the stores but freshness cannot be beat. More importantly it makes you relearn seasonality charts which are easy to forget when you can buy out of season produce shipped in from around the world at grocery stores. And a bonus if you still need one is finding lesser known varieties of fruits, vegetables and greens that never make it to large scale grocery stores. The lemon basil I used in this salad is a perfect example of that. I'd never heard of it before but the minute I walked up to the table the fragrance from the herb was hard to ignore. It's less peppery than regular basil with a big punch of lemony, floral notes and is perfect in raw preparations.

One other bonus I'm embarrassed to admit is getting my evening snack fix from samples laid out - candy-like tomatoes, crunchy pea pods and sugar snap peas, variety of citrus segments, berries even some fresh pita chips and dip! The difference in taste between produce at the market and grocery store is unbelievable. With a strong CSA subscription and a regular flow of people stopping by to pick up weekly groceries, farmers can confidently harvest produce without any pressures of having to transport them many miles away. Its a perfect win-win for both parties while also establishing a sense of community. I'm usually scrambling to get there by closing time but when I do have a few minutes to chat I get tips on how to cook unfamiliar ingredients, gardening tips to salvage my brown thumb or an extra handful of beans or a sprig of herbs thrown in.

I had some cooked chickpeas on hand and decided to include it to make the salad substantial. I lightly roasted them in a cast iron pan along with a little oil to get them crisp around the edges. I roasted shucked corn as well to add in the salad. If you had an outdoor grill/grill pan you could grill them first instead. I happen to love charred corn flavor but you could skip this entire step and use them raw...choose your favorite method.

I made a simple lemon+olive oil dressing perked up with red pepper flakes and tangy chaat masala for an Indian twist. Any combination of fresh herbs you like should work here. I used cilantro that I always have in my fridge and potent lemon basil from the market. This salad tastes better when made ahead and set aside for at least 30 mins up to a couple of hours. I stored leftovers in the fridge and had it for lunch next day and it tasted really good.

 I used a couple of crunchy Kirby cucumbers in this salad and made a quick pickle out of the rest using this recipe. Some cukes tend to have a bitter edge to them and I use my Dad's trick when prepping to get around it. I begin by slicing off both tips, take one end bit and rub it against the opposite end in a circular motion about 4-5 rounds. Repeat using second end bit on the other end. You'll see a slight foam form around the edges and its supposed to be the bitterness getting drawn out. Wash it under running water and slice as needed. I never cared to research if science backs this up but also don't recollect ending up with a bitter cuke after using this method.

Farmstand Summer Salad

Prep Time - 15 mins

Cook Time - 20 mins

Servings - 2-3 (main) 4-5 (side)

Ingredients:

• 12-15 - Heirloom cherry/grape tomatoes or 2-3 regular sized
• 1 ear of Corn, shucked
• 2 - Kirby cucumber (~approx 1 cup diced)
• 1 cup - Chickpeas, cooked
• 6-8 - mini Mozzarella balls, halved
• 1/3 cup - chopped herbs. I used Cilantro and Lemon Basil
• 1 Tbsp - Oil
• 1/4 tsp - Turmeric (optional)
• Dressing - 2 Tbsp Lemon juice, 2 Tbsp - extra virgin Olive oil, 1/2 tsp Salt, 1/4 tsp Black pepper, 1/4 tsp Red pepper flakes (optional), 1/2 tsp Chaat masala

Method:

1. Heat a cast iron pan to medium heat with a tablespoon of oil. Add cooked, drained chickpeas, 1/8 tsp turmeric and roast for 8-10 minutes tossing every few minutes till lightly browned on all sides. 
2. Whisk together all dressing ingredients in a bowl big enough to hold finished salad. Once chickpeas are done add to bowl and toss gently. 
3. Add shucked corn to the pan with remaining 1/8 tsp turmeric. Saute for 6-8 mins until lightly charred and add to dressing bowl. 
4. Allow to cool slightly before adding diced tomatoes, cucumber, herbs and cheese. Toss all ingredients together and adjust seasonings to taste. Cover and set aside for at least 30 mins at room temperature or in the fridge if serving cold. 
5. Serve with freshly shucked corn as a garnish and toasted bread on the side.

Note: I used turmeric for color and it can be left out if you don't have it. Add chunks of lightly toasted cubed bread for a take on panzanella. Diced avocado, jicama and red onion would also work well here. This salad travels well and can be made ahead for a picnic or potluck.

This salad hits different notes on the flavor and texture palate and only gets better as it marinates in the dressing and fresh tomato juices. Though chaat masala may seem out of place in a salad it pairs perfectly with tomatoes and corn and of course its best friend cilantro and lemon. I made this three times in 10 days and will continue to make it as long as I can get my hand on these fresh ingredients. Its become my favorite lunch to pack and I'm going to miss it once summer is out!

Tostadas with Guacamole, Red Cabbage slaw & fresh Corn

Dear Foodies,

Have you been to a horse race ? We were there a few weekends back and surprisingly had a good time. I don't think I would go back there every weekend, but it was a good one time thing to do. I don't gamble much, I could just as well through some cash out the window and it'd be the same. But that said, we wagered a couple of dollars on a few races that day. My dad found a few websites that offered free tips for each race. Some could not have been more off the mark, the one they picked to come 1st came 6th in a 8 horse race...ughh. We ended up with happy coincidences on some picks though - I whopping $3.60 on a $2 wager...hehe. They have 8 races each evening, one every 30 mins, that gives a rookie just enough time to figure out which horse to pick and place your wager. We had a nice time and enjoyed the first 4-5 races of the day. It took us awhile to figure out what was going on but we soon caught on and knew what win, show, place stood for and even the special quinella, trifecta and exacta meant. We tried a few combinations on each race until we were tired of losing and got out. By the 7th race we were done and left before the final race for the day.  Every summer my evening drive home is disrupted by this event - the amount of traffic is crazy, taking me twice as long to get home. Now I know whats its all about but still don't get where the money comes from! Even in the midst of a recession, $458 million was wagered at the race track last year, that is nearly $13 million a day!

Instead of corn tortillas I picked up these tostadas at the store. I had never tasted them before and was intrigued by the idea of having a crunchy chip as the vessel for toppings. Part of the reason I like corn tortillas is probably the smaller size. The fillings tend to be what I like the most about taco's. I'd rather have less tortilla and more filling and these tostadas are even better because of the crunch they bring. They are light and still surprisingly sturdy enough, allowing you to pile on the toppings.

A tostada is a fried tortilla that can be loaded with goodies. Its like an open faced taco with a crunchy shell giving you more room for filings which are essentially the best part. When you need a light lunch or snack to get you through a busy summer day a tostada is your answer. With the bounty of avocado in the markets here I make guacamole very often and with a few other ingredients I can have a fun meal ready in 15 - 20 mins. If you don't find pre-made tostada's in your local stores you can lightly fry store bought corn tortilla's as shown here. But finding ready made ones would be ideal in making this a quick meal to put together.

This dish has a few of my current favorites - guacamole and red cabbage slaw. Its perfect for picnics or do ahead scenarios as you can make and store all the components ahead of time. And more importantly, it looks stunning on the plate ;-) It could also be a great addition to a 'taco party' menu. I keep the guacamole simple with lots of cilantro and lime juice. A hint of cumin and diced jalapeno round up the spices for me.

Summer Veggie Tostadas

Prep time: 20 mins

Ingredients

• Tostadas
• 1 cup - Guacamole (recipe below)
• 1 cup - Mexican cabbage and Jicama slaw
• 2 - Corn on the cob, roasted (oven/grill) or microwaved whole in the husk
• 3 - Spring onions - greens only
• Feta cheese
• Hot sauce (optional)

Guacamole

• 2 - Avocados
• 1-2 - Limes
• 1/4 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano, minced (adjust to taste)
• 2 Tbsp - Onions, finely diced (optional)
• 1/4 tsp - roasted, Cumin powder
• Salt to taste

Method:

1. Roast or char grill corn or microwave in the husk for 3-4 mins as I did for this recipe. Once cool to handle, slice off the kernels with a sharp knife. 
2. For the guacamole, combine onions (if using), minced chilies, cumin powder, salt and half the lime juice in a bowl. Using the back of your spoon apply gentle pressure to crush them together. This helps to draw out the juices. Add peeled and roughly diced or scooped out avocado to the mix and toss together. I sometimes go for a smooth texture and use a fork to mash everything together or when I want a more chunky guac, I add diced avocado and fold it into the other ingredients. Add more lime juice to taste, I prefer more of it.
3. To assemble, apply a generous smear of guacamole on the tostada, top it with a few spoons of the cabbage slaw. Add as much of the corn and cheese and complete it with a sprinkle of spring onion greens and a few drops of hot sauce(optional)

This was a super nice spin on ingredients used in these tacos. The tostada's are surprisingly sturdy and did not fall apart in my hand and neither did they turn into a soggy mess. The sharp hint of lime in the guacamole and the slaw brighten up the dish and the fresh summer corn is a burst of sweetness. I had some mild feta on hand and it turned out to be a nice addition to the tostada. This is more of a technique or idea and could be used as a perfect vehicle for all the fresh produce in summer and fall.

What's your current summer favorite go-to meal ?

Corn Tacos with Mexican Slaw & Poblano Dressing

Dear Foodies,

I've been waiting all year long to share this recipe here. I discovered fresh corn tortilla's and tacos last summer and they were my staple food for a good month or two. But it was way past fresh corn season by the time I got around to putting the recipe together. This year I hope its right not time so you guys can enjoy it as much as I do. Summer in SD is not until July or August, we are going through what is called June 'gloom' right now. Overcast days with 60-65F temperature hardly feels like summer. One look at the farmers market stalls though and you'll know otherwise. Just like summer and mangoes will go hand in hand for me, its fresh summer corn that I look forward to here. The kernels are so tender and juicy that they hardly need any cooking. When separating the kernels form the corn, a good portion of it ends up being a snack. I nuke them in the microwave for 2-3 minutes while still in their husks sometimes. Once cool to handle, remove the husks, slide half a lime through the kernels, sprinkle salt, chili powder and call it dinner.

This taco recipe is filled with some of my favorite components. A stunning slaw has just three main ingredients - purple/red cabbage, carrots and jicama. I started using jicama only last year after watching a Mexican food show on TV. I had always seen them next to cauliflowers at the local store here but never really paid them notice. Eaten raw, jicama is super crunchy and has a mild sweet flavor. It's rich in fiber and adds a wonderful texture to salads. I dress the salad with a sharp lime dressing with lots of cilantro and a hint of cumin and chile powder to add zing. This simple slaw is clearly greater than the sum of its parts. Its perfect for picnics or do ahead scenarios as the veggies are sturdy enough to hold up against the acidic dressing for a few hours. And more importantly, it looks stunning on the plate!

If you make nothing else from this recipe, you should at least try the poblano dressing immediately. I use poblano's instead of green bell peppers in quesadilla's or stuff them with the sauteed corn and red peppers, a little cheese and bake them for a quick dinner. Once the poblano's are grilled/broiled it takes 5 mins to make the sauce. I use thick homemade yogurt, scallions, a lot of cilantro, some lime juice and roasted cumin powder. A few recipes call for garlic but I don't like its pungent flavor in raw form and avoid it here. Throw everything in a blender jar, give it a few pulses until the sauce to smooth and creamy. And its ready to be used as a salad dressing or a condiment for burgers and sandwiches.

For these taco's, I separated the kernels from the cob and charred them in a dry pan. Seasoned them lightly with salt and pepper. The star of the dish though are the vibrant slaw and poblano chile dressing that packs a punch. I make both every few weeks and store in the fridge for a few days. I made the slaw for a event at work a few weeks back it was enjoyed by all.

Corn Tacos with Mexican Cabbage slaw and Poblano dressing

Prep time: 45mins

Cook time: 15mins

Servings: 3-4

• Corn Tortillas
• Roasted/Charred corn (on an open flame or kernels sauteed in a dry pan)
• Radish sprouts or any other kind of your choice

Mexican Cabbage-Carrot-Jicama Slaw

• 1/2  - small head of Red cabbage, thinly sliced, approx. 3 cups
• 1/2 - Jicama, julienned, approx. 1.5 cup
• 3 - Carrots, julienned or shredded, approx 1.5 cup
• 1/2 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano. minced or mexican red chile powder (adjust to taste)
• 1 tsp - roasted, Cumin powder
• 2-3 - Limes, juiced
• 2 Tbsp - Olive oil
• Salt to taste

1. For the salad dressing, combine lime juice, olive oil, salt, chile and roasted cumin powder. Adjust seasonings to taste. I tend to use more lime juice in mine. Toss together all the veggies, cilantro and half the dressing adding more as needed. Set aside for 30 mins at room temperature or refrigerated to develop flavors.

Poblano Chile Dressing

• 3 - Poblano chiles
• 1 - Scallion
• 1/2 cup - Cilantro leaves and tender stalks
• 1.5 cups - thick plain Yogurt or (3/4 cup buttermilk + 2 Tbsp sour cream)
• 1/2 tsp - freshly roasted Cumin powder
• 1-2 Tbsp - Lime juice
• 1/4 tsp - Garlic, grated (optional)
• Salt to taste 

1. Roast poblano chiles over a gas flame or under the broiler until charred all around. Transfer while hot to a bowl and cover with plastic wrap for 10mins. Once cool to handle the peel should come off easily, discard the seeds and membrane as well.
2. Transfer coarsely chopped poblano, scallions, cilantro and yogurt to the blender jar and process until smooth. Add salt, lime juice and cumin powder to taste. Use immediately or store refrigerated in an air tight container for up to a 1 day.

Warm the corn tortillas lightly to make them pliable again. This can be done on a skillet or cover a stack of them in aluminum foil and place in a warm over for 10 mins. Spread out all your fixings on a table for a taco bar or assemble them as you go. Place a spoonful of slaw on the taco, top with charred corn, radish sprouts and finally drizzle a spoonful of poblano chile dressing over all of it, right before serving.

Notes: Swap charred corn with roasted onions & peppers or marinated and cooked tofu/mushrooms or crisp sauteed potatoes or well, the choices are endless. You can also add a zippy guacamole , tomato salsa or tomatillo salsa as topping additions.

This is a perfect summer dish loaded with crunchy veggies and vibrant flavors that keep these tacos light and refreshing. Since its all about the fillings I like to use smaller tortilla's and prefer the flavor of corn tortilla's over flour. There are no strict rules with this though so make it your own and use flavors and ingredients you enjoy. Each component is good on its own too and can be used in many other forms. If I have left over salsa's and roasted corn or peppers I make a burrito bowl with the addition of black beans and rice. Add some steamed edamame, cranberries and toasted slivered almonds to the slaw for a light mid-week lunch.

Brown rice Burrito bowl

Dear Foodies,

I cannot count the number of times I had a veggie burrito bowl from Chipotle during my Masters. The place was really close to the University, the food tasty and filling, at a good cost too. You can't beat that combo when you are looking for something quick and easy to fill you up. When it was not the burrito bowl, it was the veggie taco salad from the food court. Mexican food with its use of chilli peppers, rice and beans endears the Indian palate to it immediately. The familiarity of ingredients is what draws you in initially, but soon the flavors take over, and you realize you are hooked to it. I can love the cuisine just for their liberal use of coriander/cilantro leaves :D With the salsa's and dips you savor fruits and vegetables showcased in their freshest forms, and the rice and beans can be mixed together in various combinations that will keep you coming back for more.

A few weeks back I was craving a burrito bowl but I had a bad stomachache the last few times I order it outside. I wasn't sure what was causing it and was in no mood of experimenting on myself. So I headed to the grocery store instead and bought some ripe avocados and fragrant cilantro to make it at home. I used brown rice to make it more healthier and filling.

Brown rice Burrito Bowl

Brown Rice

• Cook about 1-2 cups of Brown rice ( or white, if you so choose)

Tomato Salsa

• 1 cup - ripe Tomatoes, diced
• 1/2 cup - Red onion, diced
• 1/4 cup - Cilantro
• 1 tsp - Jalapeno, minced
• 1/4 tsp - Garlic, minced
  
• Salt and lemon juice to taste

Combine all the ingredients in a bowl. Using a spoon slightly mash the tomaotes to release their juices. Cover and set aside for about 30mins to allow the flavors to blend.

Corn & black bean salsa

• 1 cup - Corn kernels, I used thawed, frozen corn
• 1/2 Cup - Black beans, again a shortcut, rinsed beans from a can
• 1/4 cup - Red onion, diced
• 1/4 cup - Cilantro
• 1/4 tsp - roasted Cumin powder
• 1/2 tsp - Jalapeño, minced
• Salt and lemon juice to taste

Combine all the ingredients in a bowl and check for seasonings. Set aside for about 30mins to allow the flavors to blend.

Guacamole

• 1 nos - ripe Avocado (The ripe ones are more brown in color and ever so slightly yield to pressure)
• 1/4 cup - Red onions, diced
• 1/2 tsp - Jalapeño, minced
• 1/4 tsp - Garlic, minced
• 1/4 cup - Cilantro, washed and roughly chopped
• juice of one lemon
• Salt to taste

Halve the avacado, de-seed and scoop the pulp with a spoon. Dice it into rough chunks and drizzle the lemon juice all over it to avoid discoloration. Add the rest of the ingredients and mix well. I mash some of the chunks with the spoon, retaining the rest. Taste and season to get the right balance.

Sautéed Bell pepper & Onions

• 1 cup - Red onion, sliced
• 3/4 cup - Green bell pepper, sliced length-wise
• Salt to taste
• 1/2 + 1/2 Tbsp - Olive oil

Use a skillet wide enough to hold the onions and peppers in the single layer. On medium heat, drizzle some olive oil and when hot, layer the onions and cook for 3-4 mins, toss and repeat until they start to brown and char around the edges. Salt them and set aside on a plate. Add the bell peppers next and saute until they soften and get a slight char as well. Salt and set aside.

Assembly
Once all the trimmings are done, grab a bowl and you are all set to create the burrito bowl. Add the rice first, top it with warm fajitas and the salsa's. You could also add some chopped lettuce and if you are not sticking to a vegan menu, add a dollop of sour cream. Sit back and enjoy your very Mexican delight.

Do I even need to say if I liked making and eating this dish!! It has just a Tbsp of oil used for sautéing the peppers, no cheese or sour cream and a whole grain in the form of brown rice. The rest are just an assortment of veggies, get started on your bowl soon :)

And if you have some of the salsa left and don't feel like eating a burrito bowl the next day, you do the most obvious thing, make bhel puri! :D Yes, the most perfect chaat. Heat about a tsp of oil in a pan, add some chilli powder, turmeric (for the gorgeous color) and some asafoetida. Toss in the puffed rice/murmura and roast for a few minutes to make them crisp. Combine together a spoon of pudina chutney & Maggi hot n sweet ketchup. Toss in the corn & bean salsa, tomato salsa, diced cucumber and the chutney along with the puffed rice. Garnish it with some aloo bhujia and enjoy a perfect bowl of bhel ready in minutes :) It has all the flavors you use in a traditional bhel, but in a slightly different package.

Off this goes to dear Vaishali, who is hosting 'Its a Vegan world: Mexican' this month. You can already find quite a few delicious Mexican creations springing up in the blogs. If you haven't joined the party yet, you have until the end of this month. I'll be your host next, so be sure to drop by next week :-)

Vegetable Corn Chowder

Dear foodies,

After enjoying a pleasant 'coldest' day ever in India at about 18.3C, I got back to a -25C weather here. Which is still not the coldest day ever this season, it was -32C the day I was leaving! It has been snowing every day since and the snow is piling on n on n on. We had 12 inches of snow in the last 24hrs. A -5C or 0C feels warm these days. If nothing else, living in this place is surely giving me a thick skin!

My sleep routine settled in perfectly despite the change in time zones, but its my cooking that suffered a jet lag. I got back on a Monday night and the next day I made aloo parathas and tomato-onion fry for dinner! I haven't made paratha's in ages...I've wanted too, but was always too lazy. And there I was in the kitchen making fresh parathas, and a side dish too! My brother was shocked when I told him that, he was buying sandwiches and hadn't even stocked his kitchen yet. It had to be a jetlag of sorts :) And oh, if you are wondering why I did not unpack instead, you see my luggage never travels with me, it has its own itinerary. It took almost 3 days for me to get them, but I am glad they made it to me unlike the last time, huh! So well, after that first few days of passionate cooking, the routine kicked in and I've totally lost my appetite. I still crave the food my mom made..., I wish I could be on vacation at home for ever :P

So with the dreary weather outside, and a craving for warm food, combined with immense laziness, soups have been the perfect only solution. I think I've repeated this a million times, but I like the soups in Panera bread, and one of my favorites is their summer corn chowder, and well, its offered only in the summer! I had that more than a couple of times, but with a pinch of guilt. I knew it was loaded with butter and heavy cream :( As I was flipping through the recipes in my soup cookbooks the other night, I found a recipe for vegetable chowder, yayy! I had all the ingredients, so why not make some at home then. So here it is, summer corn chowder to drive out the winter night blues ...

Vegetable Corn Chowder

Ingredients:

• 11/2 cups - Sweet corn kernels
• 1 cup - Potatoes, scrubbed well & cubed
• 1/2 cup - Carrots, peeled & diced
• 1/2 cup - Onions, diced
• 1/2 cup -Bell pepper, diced (red, green or yellow)
• 8-10 - Broccoli florets (optional)
  
• 3/4 tsp - Garlic, minced
• A pinch of red pepper flakes (optional)
  
• 11/2 Tbsp - All purpose flour
• 2 cups - Milk, I used reduced fat.
• 1 cup - Vegetable stock or water
  
• 1/2 Tbsp each - Butter & olive oil
• Salt and freshly ground black pepper to taste
• chopped fresh cilantro for garnish
  

Method:

1. Heat olive oil/butter in a deep sauce pan. Add the onions, garlic, red pepper flakes, carrots, bell pepper and cubed potatoes. Cook on medium heat and allow the vegetables to soften a bit, ~4-5mins.
   
2. Warm the milk in another pan or in the microwave. Sprinkle the flour evenly on the vegetables and stir, I used a tea filter to dust the flour. Stir well for 1-2 mins to cook away the rawness in the flour.
3. Gradually add the milk & stock to the vegetables, stirring continuously to avoid lumps. Add the corn (and broccoli). Bring the mixture to a boil and then reduce heat and simmer for about 20mins or until the vegetables are tender. If you think its too thick, add some warm milk or stock.
   
4. Season the soup with salt and freshly ground pepper. Stir-in some cheese at this point, if using. Serve warm with a light garnish of cilantro or parsley and some cracked pepper on top.
   

And thats' comfort served in a bowl, ready for you to wrap your hands around and sink into that couch. This felt like a rich and creamy indulgence with soft potatoes that melt in your mouth and the juicy sweet corn dotting it. I retained the skin on the potatoes since I like them that way. I was also using baby fingerling potatoes which are really easy to clean. The only heat in the soup is from the black pepper, all the rest just add up to the creamy goodness. I found the flour to do a really good job with thickening the soup and making it creamy. Using reduced fat milk did not hurt the consistency much. May be if I used whole milk or cream it would have been much more richer, but I surely did not miss it a bit with this recipe; reduced fat works just fine. So go ahead, make yourself a huge pot of it and disappear into your couch :) Here are more options!

Sweet Corn Soup

Dear Foodies,

Here's a bowl of soul warming soup. This dish was part of a Indo-Chinese dinner that my room mate and I had put together. My roomie, actually ex-roomie now :(, makes the best vegetable manchuria. It had been ages since she made some and we pestered her into making some for us. So we decided to make it a complete Indo-Chinese meal that night with her making the signature manchuria's & vegetable stir fry and I made this soup and vegetable fried rice. I'll come back with the recipes for all of them, and try getting a guest post in for the lip smacking manchuria's ( you can see a pic of them on my blog header)


Now coming back to the soup, we had two options in mind, a hot n sour soup or the sweet corn soup. The hot n sour soup was just plain soy sauce and since all the other dishes were already loaded with that ingredient I decided to try making the sweet corn soup. Its a extremely simple soup to make and very delicious. It gets your taste buds rolling and totally warmed up for a meal ahead. Alternately, you can add extra vegetables to it and have it with some fresh toasted bread to make it a meal in itself. I used frozen corn this time, but you can always substitute with fresh corn. It will only take a little longer to get tender.

Ingredients:

• 1 pack - frozen Sweet Corn (16 oz pack)
• 1 cup - Carrot, grated
• 1 cup - Cabbage, shredded/finely julienned
• 3 cups - Water/as per required consistency
• 2 Tbsp - Soy sauce/ as per taste
• 1 Tbsp - Vinegar/as per taste
• Salt and Pepper for seasoning (use freshly ground pepper)
  
• 1-2 Tbsp - cornstarch - Optional
  

Garnish:

• 3 nos - Green chillies (Indian chillies), chopped
• 2 Tbsp - Vinegar

Add the chopped green chillies to the vinegar and let it sit for awhile until you get the soup prepared.

• Coriander leaves

Method:

1. Heat water in a saucepan and drop the frozen corn into it and let it come to a boil. You don't have to necessarily thaw the corn, it will save you some time though.
2. Once the corn kernels get tender, turn off the heat and reserve 1/2 - 3/4 cup of corn to use as whole. After the rest of the corn cools down puree it in a blender or use a hand blender. I did not make it a smooth puree but preferred a slight grainy texture.
*Always wait till the ingredients cool down before you transfer them to a blender. When hot, the steam generated can force the lid of the blender to pop open, raining everything in it onto your kitchen and you might hurt yourself too, so always be cautious.*

3. Now transfer the pureed corn to the stove top and add the reserved corn, grated carrots and shredded cabbage to it and simmer. Also add the soy sauce and vinegar, adjusting as per your taste. The carrots and cabbage should not be cooked till tender, let them stay a little crisp from some crunch.
4. Adjust the consistency of the soup to your liking. If you want to thicken it add a spoon of corn starch mixed into cold water and allow the soup to come to a boil.
   
5. Add a little salt and pepper now for some base taste and leave the rest to be added while serving the soup.
6. Garnish with the vinegar soaked chillies and coriander leaves.

I loved this soup. Its what any dish should be, simple and delicious. The crunch from the carrots and cabbage is really nice and the whole corn kernels add to the texture. Its a nice little mouthful, especially when had with the chillies. The vinegar mellows the sharpness of the green chillies a little and they are a perfect compliment to the mild corn. Freshly ground pepper is a must in this soup, sweet corn and pepper go perfectly well together.

While replying to the comments I realized this soup could be the purrfect dish for Coffee's MBP-Going Lite. No oil, no butter vonly vegetabuls :)) :)) I had gone through a few recipes before I started making this soup(how can you be a blogger and not search in other blogs) and one of them was Shilpa's recipe and this one from Saroj's cookbook.