Ingredient:
1/2 cup cabbage (shredded)
4-5 cups french beans (chopped finely)
1 tbsp green peas
2 tbsp corn kernels
1 tsp wheat flour
2 cups milk (boiled)
pinch of pepper powder
1 tbsp ghee
salt to taste
Method:
In a pan, heat ghee and vegetables. Sauté for 2-3 minutes.
Slowly pour in 1 1/2 cups milk and allow to simmer for 10-12 minutes until vegetables are cooked, but crunchy. Add 1/2 cup water if you find it too thick.
In the meanwhile, dry roast the wheat flour over low flame for 1 minute. Cool and mix into the remaining 1/2 cup milk, making sure there are no lumps formed. Add this to the boiling soup.
Allow the soup to simmer for 2-3 minutes and switch off the flame. Serve hot.
1/2 cup cabbage (shredded)
4-5 cups french beans (chopped finely)
1 tbsp green peas
2 tbsp corn kernels
1 tsp wheat flour
2 cups milk (boiled)
pinch of pepper powder
1 tbsp ghee
salt to taste
Method:
In a pan, heat ghee and vegetables. Sauté for 2-3 minutes.
Slowly pour in 1 1/2 cups milk and allow to simmer for 10-12 minutes until vegetables are cooked, but crunchy. Add 1/2 cup water if you find it too thick.
In the meanwhile, dry roast the wheat flour over low flame for 1 minute. Cool and mix into the remaining 1/2 cup milk, making sure there are no lumps formed. Add this to the boiling soup.
Allow the soup to simmer for 2-3 minutes and switch off the flame. Serve hot.
