| By : Amrita ( Posted on :02 Feb, 2007 ) | Total Views : 214 | Previous | Next |
Making time: 20 minutes
Makes for: 3
Shelf life: Best freshly made
Ingredients
• 8-10 stems of spinach leaves
• 4-5 tender stalks of the leaves just below cauliflower
• 2-3 stems of coriander leaves
• 1 small sprig spring onion
• 1 stalk of celery
• 1/2" ginger peeled and crushed
• 1 clovette garlic crushed
• 1 tbsp. cornflour
• 1/4 dried red chilli crushed
• 1/2 tsp. sugar
• salt to taste
• Pepper as per taste
• 1/2 tsp. oil or butter
• 2 1/2 cups water.
Directions
1. Clean any fibrous threads from the stems.
2. Chop the vegetables into thin slanted slivers.
3. Heat oil in a pan. Add ginger garlic.
4. Saute for a minute. Add vegetables.
5. Stir fry till tender. Add water and bring to a boil.
6. Mix cornflour in 1/2 cup cold water.
7. Add to soup, stirring continuously till it comes back to a boil.
8. Add the chilli, sugar, salt, pepper and boil till thickened like cornsoup
9. Serve fresh and piping hot.
