Crab & Sweetcorn Soup

Just the moment I would set my mind to have my lunch and would make arrangements to warm my food in the oven, power would go out leaving me in wait for another 30 minutes or so till power comes back again or fed up of waiting any longer, I would warm my food in gas oven. The problem of warming food taken just out of fridge in gas oven is things get burnt at the bottom of the pan white heating and if the curry is dry, food does not warm uniformly. My mother and their generation in the absence of microwave used to take use of some special tactics but we or our generation is way beyond that. At least I don’t have the patience.

Last week there was hardly any power cut except for one day. May be owing to Christmas celebration we were given a respite from these intermittent load shedding. Now Christmas being over, power cut is back to the track. So irritating Bangalore is in terms of power cuts.

My bickering about load shedding is non-stop. Hence no point in dwelling on things that is not in my hands. I cannot change the way BESCOM functions, after all. Meanwhile as I am waiting for power to restore, let me share a nice recipe of a soup I concocted yesterday. The original recipe was pretty bland, so I added some twists to make it palatable. Hope you will like it: D

Ingredients:                                  Cooking time: 20 minutes ü  250 gm of fresh or frozen crabmeat ü  1 cup of sweet corns (about 425 gm) ü  1 medium sized tomato (pureed) ü  1 tsp garlic paste ü  1 tsp nutmeg powder ü  1/2 tsp cumin powder ü  1/2 tsp coriander powder ü  2 pinches of garam masala powder ü  1 1/2 tsp of black pepper powder ü  2 tbsp fresh cream ü  2 tbsp corn flour, dissolved in half cup of water ü  1 egg, beaten ü  Olive oil or white oil for cooking Method: 1) In a saucepan, heat 1 tbsp of oil and add tomato puree. Sauté for few seconds and add crabmeat and sweet corn together. Stir around for 5 minutes on medium flame. 2) Add garlic paste, cumin, coriander powder, nutmeg powder and black pepper powder. Mix in properly. Stir cook for 1 minute. 3) Add 3-4 cups of water. Pour corn flour and fresh cream and bring the soup to a boil. Stir occasionally. 4) When the soup is bubbling away, add the egg. Please make sure to whisk the egg properly before pouring it. Rapidly stir in to mix. Sprinkle garam masala powder on top before turning off the flame. 5) Serve hot.