Ingredients:

• 1.5 cups – puffed wheat.
• 1/2 cup – bean or other sprouts.
• 1/2 cup – cabbage, shredded.
• 1 – small onion, finely chopped.
• 1 sprig – Mint leaves, finely chopped.
• 1 – Spring onion with greens, finely chopped.
• 1/2 – green chilli, finely chopped.
• 3 cups – vegetable stock.
• 1 tbsp – Corn flour.
• 1/2 cup – cheese grated.
• 1/2 tsp – sugar.
• Salt to taste.
• 1 tsp – butter.

Method:

1. Dissolve corn flour in 1/4 cup water, keep aside. Wash and strain 1 cup puffed wheat.
2. Heat butter in a deep pan.
3. Add onion, cabbage, saute till transparent.
4. Add puffed wheat, stir, add vegetable stock.
5. Add sprouts, simmer for 10 mins.
6. Add corn flour paste, stirring continuously.
7. When boil resumes, add salt, sugar and chilli.
8. Add spring onions, mint, stir.
9. Just before serving pour in individual bowls.
10. Garnish with remaining puffed wheat and grated cheese.

Recipe courtesy of Saroj Kering