Sweet corn soup

Winters are fast approaching and one feels satiated when there is a hot soup ready at dinner time.

My mother never added cornflour to any soup. Vegetables were pulverized to lend texture to a vegetable soup, cream and tomatoes were blitzed together in a cream of tomato soup and sweet corn was pressure cooked and sauteed in butter, cooled and ground to a fine paste… Minced vegetables were invariably added.

Posting a soup today sans vegetables. I thank my friend Chef Prajakta Pai Shahpur for her recipe. It’s just sweet corn all the way.


Two corn cobs pressure cooked and kernels separated from the cob.

5 flakes of garlic

3 tbsps Amul butter

1 green chilly minced

Pepper and salt to taste


Sautee the corn and garlic in butter till the corn turns slightly white. Allow to cool and grind it to a fine paste. Tip this paste on the pan in which the corn was sauteed. Add enough water to adjust consistency and the finely chopped green chilly. Season with salt and bring to a boil. Simmer for a couple of minutes and serve hot sprinkled with pepper.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Vegetable Burger -2

The veg burger that I had posted earlier was a cheat one with veggies sauteed and piled on to the burger. It was just to get the children to eat their veggies.. Here is the regular one with vegetable Pattie, lettuce, tomato and onions. The Pattie is made in a simple and easy way. No corn flour slurry, no dipping in bread crumbs. You may use any number of vegetables of your choice. Children and adults will both enjoy it.


5 Burger buns sliced into half

2 large potatoes pressure cooked

1 carrot grated

15 French beans chopped fine

1 medium sized onion chopped fine

1 inch piece of ginger

7 cloves of garlic

2 green chillies

1 tsp Kashmiri chilly powder


4 slices of bread

Rava/ semolina to coat the patties

Oil to fry


5 Cheese singles


Tomato ketchup

Tomato sliced thinly

Onion sliced thinly



Peel the cooked potatoes and grate them. Steam cook the beans and carrot. Make a paste of the green chillies, garlic and ginger. Heat oil in a pan and drop in the onions. Allow them to turn translucent. Drop in the ginger, garlic and green chilly paste. Roast till the raw smell disappears and then add the steamed veggies and salt. Mash with a masher and then add the potatoes. Mix and heat thoroughly. Wet the slices of bread, squeeze out well and add them to the mixture. Continue mixing till it leaves the sides of the pan. Tip it into a bowl. Cover and keep aside to cool. After it has cooled refrigerate the mixture for around half an hour. Pinch five equal sized balls of the mixture and pat it into the shape of a Pattie. Dust with semolina and deep fry in medium hot oil till it turns golden yellow and crisp. Do remember the Pattie continues to cook even after being removed from the hot oil so it is absolutely essential to see that it is removed from the oil once it turns a deep golden yellow.


Apply butter on the inside of the two slices of the bun. Gently roast it till it turns a golden brown. Spread Mayonnaise and sprinkle with pepper. Place a lettuce and top it with a slice of cheese, slices of tomato and onion. Drizzle with tomato ketchup. Place the Pattie and the other half of the burger bun. Serve with more mayonnaise and ketchup as required.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Spaghetti in Pesto sauce.

This is a recipe which both kids and adults will simply enjoy! Spaghetti in pesto sauce is an Italian dish with the richness and aroma of basil which is it’s basic ingredient. It keeps the flavour of the dish fresh for long. This recipe, that can be cooked in under 30 minutes, has spaghetti tossed in a blend of cheese and pesto sauce along with cherry tomatoes.

Ingredients :

250 gms spaghetti (boiled in two litres of water, a pinch of salt and some olive oil till al dente)

1 tbsp olive oil

1 sprig mint leaves

5 cherry tomatoes halved

2 garlic cloves crushed slightly.

For pesto sauce:

2 cups basil

1/2 cup parmesan cheese grated

1/2 cup roasted walnuts


4 garlic cloves

3 tbsps olive oil


Tip all the ingredients mentioned under pesto sauce in a blender and grind to a coarse consistency. Keep aside. Heat the olive oil in a pan. Add the garlic cloves. Toss till they turn golden brown. Add the cherry tomatoes. Remove the garlic. Add the pesto sauce. Cook for a minute. Add the boiled spaghetti. Mix thoroughly. Garnish with a mint sprig , cheese and serve immediately.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.