A Look Back At 2010

When we started in February, we thought that this would be an avenue to reach out to people who are like us living in the USA and trying to maintain the culture through our cooking. Slowly we realized that by fusing some American methods and ingredients, we have reached out to a much wider group and our ideas and recipes have reached the masses. We have expanded this blog to include not just recipes but new ideas on cooking and how to make it more enjoyable for all chefs (beginner to expert). We will continue to bring you more innovative recipes, videos, experiences, etc. Please keep the feedback coming!

Soup To The Rescue!!

It was reported that the blizzard that hit the Northeast on Sunday, December 26th was the 6th worst in the history for the area. And to think, I was feeling bad about not attending my friend's wedding in Long Island. Phew!! We were stuck at home from 10AM 12/26 to 10AM 12/27. We had to wait 24 hours before we could shovel our way out. While most people hit the grocery stores to stock up on supplies, we decided to stay at home and out of the storm.
My mom was eager to try this new soup recipe she had in mind and so our dinner plans for the evening were set: Chat-pata Corn Soup.

Ingredients listed below are good for 3 servings:

- (1) 14.75oz can of Creamy Sweet Corn
- 1¼ tbsp of Coriander chutney
- Salt, as needed 
- 10 pieces of Fried onion rings, for garnish (optional)

Procedure:

1) Empty the sweet corn can contents, coriander chutney and 1 can of water into the blender. Blend until it is smooth for 2-3 min.

2) Pour out the blended contents into a saucepan (if a silky smooth consistency is desired, pass the mixture through a fine mesh colander or sieve) and add additional water to desired consistency. Add salt and allow the contents to come to a boil on medium heat. The soup will thicken slightly after removing from heat.

3) Pour it into bowls, garnish it with crunchy onion rings and savor the chat-pata taste on a cold wintry night.