Ingredients:
2 cups Vegetable Stock
1 1/2 cups Firm Paneer (Small Cubes)
1/4 cup Button Mushroom (Sliced)
1/4 cup Red Capsicum (Finely Chopped)
1 tsp Oil
I tsp Corn Flour
20 ml White Vinegar
2 Spring Onions (Chopped)
Soya sauce to taste
1/4 cup Celery (Finely Chopped)
Method;
Take a non-sticky frying pan and fry paneer in it for few minutes and leave it aside. Combine together spring onions, vegetable stock, capsicum and mushroom in a sauce-pan.Heat the vegetables till boiling point and then cover and simmer for 5 min. Add paneer and vinegar to the vegetables and bring to boiling point.Mix corn flour in water to make a smooth liquid paste. Pour in the corn flour paste slowly to the boiling soup while stirring the soup constantly until it is thickened.Remove the soup from heat. Suggestions: Add soya sauce and celery for taste and serve hot.
2 cups Vegetable Stock
1 1/2 cups Firm Paneer (Small Cubes)
1/4 cup Button Mushroom (Sliced)
1/4 cup Red Capsicum (Finely Chopped)
1 tsp Oil
I tsp Corn Flour
20 ml White Vinegar
2 Spring Onions (Chopped)
Soya sauce to taste
1/4 cup Celery (Finely Chopped)
Method;
Take a non-sticky frying pan and fry paneer in it for few minutes and leave it aside. Combine together spring onions, vegetable stock, capsicum and mushroom in a sauce-pan.Heat the vegetables till boiling point and then cover and simmer for 5 min. Add paneer and vinegar to the vegetables and bring to boiling point.Mix corn flour in water to make a smooth liquid paste. Pour in the corn flour paste slowly to the boiling soup while stirring the soup constantly until it is thickened.Remove the soup from heat. Suggestions: Add soya sauce and celery for taste and serve hot.
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