|Nita Mehta's Best of Indian Cooking|
|by Nita Mehta|
The true art of Indian cooking lies in the subtle use and variation of spices which makes each dish exotic and an exciting new experience.
Tip: Try corn soup for more results.
1 - 10 of 18 for indian corn soup
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Brown ground beef; ... are tender. Add beans, tomatoes, corn. Add spices and stir well. Simmer for several hours. Great for cool, fall evenings. Serves 6.
In a 3 ... to this the corn, tomatoes and ... 1 (12 ounce) package of noodles, boil 12 to 15 minutes or until noodles are tender. Serve with hard rolls.
Brown onions in ... pepper and cook until tender. Add meat and brown. Add soup and seasonings and stir. Stir in corn and simmer for 10 minutes. Serves 6.
Cook onion and ... stirring frequently. Add corn, soup, sugar and ... 15 minutes, stir in blended flour and water, cook a few minutes more and then serve.
Cook onions and ... to brown. Add corn, soup, sugar, salt ... minutes. Stir in flour and water, cook for 5 minutes. Delicious with cornbread or main dish.
Melt butter in heavy skillet. Add onion and green pepper. Cook until tender. Add meat and brown well. Add corn, soup, sugar, salt and sauce. Simmer 1 hour.
Cook short ribs ... flame. Add carrots, corn and garlic and ... 2 cups of soup and include 1 ... short ribs in the bowl. Serve the soup with a tortilla.
Melt butter in ... well, stirring frequently. Add corn and tomato soup, sugar, salt and Worcestershire sauce. Simmer 1 hour. Makes 4 to 5 servings. Ugh!
Cook onion and ... stirring frequently. Add corn, soup, sugar and ... delightful luncheon or supper recipe. Serve together with a mixed fruit or vegetable salad.
Cook onion and ... stirring often. Add soup, sugar, and ... more minutes. Add corn. Stir in ... water. Cook for several minutes until thickened. Then serve.
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