Maggi Masala Cubes
Red Chilli Flakes
Cut 1/4 Cup of finely chopped Coriander
Dissolve 4 tbsp of Cornflour in ¼ cup water
For lemon rind, wash & grate 1 lemon rind with the peel gently on the fine side of the grater to get lemon rind. Don’t apply pressure & see that the white pinth beneath the lemon peel isn’t grated along with the yellow rind.
Cut mushroom, babycorns & carrot into paper thin slices
For clearstock, mix all ingredients mentioned under clearstock with 6 cups of water and heat till a boil. Keep on low flame for 5 min. Strain the stock and keep aside.
Heat oil in a pan or wok. Remove from flame and add red chilli flakes. Immediately add carrot, mushroom & babycorns. Keep back on flame and add pepper. Sauté on medium flame for 1 min
Add the prepared clearstock into the vegetables in the wok & boil. Add salt, pepper & sugar. Add cornflour (dissolved in water) & stir continuously till boil.
Add lemon juice & coriander and simmer for 1-2 min. Add salt, sugar & lemon juice if required (based on taste) and remove from flame.
At the time of serving, pour in soup bowls