Corn and potato soup.

Lockdown has brought out many skills of your family members and the one that tops the list is cooking. I am sure that at least one extra member in every family are trying their culinary skill, how it taste 🤷‍♀️. In my family whenever possible my son has been cooking on weekends cutting the monotonous of work from home. I still remember as a boy who was of class 4,one day he came to the kitchen saw the rasam boiling and said ,Amma can you teach me how to make rasam. I said ok and asked him what would you like be when you grow up and answer was a Chef. But as time passed things changed, he did learn a little cooking out of compulsion, but has always been ready to help me with cutting vegetables . So today I thought of publishing the soup he prepared.


Potatoes —- 3

Corn — 1

Onions —-2

Garlic —- 3

Green peas —- 2 tablespoons

Pepper powder —- 1/2 teaspoon

Cummin powder —- 1/2 teaspoon

Salt — 3/4 teaspoon



Heat the pressure cooker and add a good amount of oil and butter to it. Add garlic and saute. Proceed with adding onions and saute until it becomes translucent. Add cut potatoes into the vessel and saute. Now, add salt, cumin powder and pepper. Lower the flame and mix it all together. Cover and cook for further 3 miutes. Open the lid, add your fresh corn and add a good amount of water to cover. Lock the lid and let it cook for upto 2 whistles. Open the lid, stick blend the ingredients to get a nice soupy consistency. Add a little bit of water, add the cooked peas and cook it further for 2-3 minutes on a medium flame. Moreish corn and potato soup is ready to be served!

Note: If you don’t have a stick blender, let the mixture cool after the 2 pressure cooker whistles. Grind the mixture in a mixer and proceed with rest of the procedure.

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