Jamaican spiced corn soup recipe By Lucy Williams...This Jamaican flavoured soup is hot and spicy, but the creamy coconut milk tempers the fiery heat of the Scotch bonnet chilli. This is great to have stored in the freezer.
raj-kachori Maida/ All purpose flour 1 cup ceroti / fine semolina* 1/4 cup Corn flour 1 tsp Oil 2 tblsp Salt As needed Oil for deep frying * Optional Other ingredients for making raj kachori Potato 1 or 2 Kabuli channa(brown chickpeas) 1/2 cup Whole green moong 1/2 cup Curd 1 cup Sugar 1 tsp Papdi* 5-6 Green chuntey Sweet chutney Sev Coriander leaves, Chaat masala* Red chilli powder
This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.