2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon oil
Instruction
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro.
1) Blend 10% of the Sweet Corn Kernels in a blender and keep aside.
2) Add butter to a cooking pot, and cooking at a low flame add garlic and spring onion white and greens when the butter melts, saute` for a few seconds and add carrots and beans including the Sweet Corn Soup Kernels from step 1.
3) Also add the rest of the Sweet Corn Soup Kernels and saute` for a few seconds.
4) Add Vegetable stock and water and bring to boil.
5) Add salt and white pepper powder, and cover with a lid and let it simmer at a low flame.
6) Add the Corn Flour Slurry (Corn flour mixed with Water) and cook for another 2 minutes while your soup now thickens.
