| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch5 | 1 | servings | ||
INGREDIENTS
| 8 | Stems of spinach leaves; (8 to 10) | |
| 4 | Tender stalks of the leaves just; (4 to 5) | |
| ; below cauliflower | ||
| 2 | Stems of coriander leaves; (2 to 3) | |
| 1 | sm | Spri spring onion |
| 1 | Stalk celery | |
| 1/2 | Inch ginger peeled and crushed | |
| 1 | Clovette garlic crushed | |
| 1 | tb | Cornflour |
| 1/4 | Dried red chilli crushed | |
| 1/2 | ts | Sugar |
| Salt to taste | ||
| 1/2 | ts | Soya sauce |
| 1/2 | ts | Oil or butter |
| 2 1/2 | c | Water. |
INSTRUCTIONS
Clean any fibrous threads from the stems. Chop the vegetables into thin slanted slivers. Heat oil in a pan. Add ginger garlic. Saute for a minute. Add vegetables. Stir fry till tender. Add water and bring to a boil. Mix cornflour in 1/2 cup cold water. Add to soup, stirring continuously till it comes back to a boil. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup Serve fresh and piping hot. Making time: 20 minutes Makes for: 3 Shelf life: Best freshly made Converted by MC_Buster. Converted by MM_Buster v2.0l.
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