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Dietician Corner

Serves - 1 person
Ingredients -
  • Egg- 1
  • Vegetable stock- 1 cup
  • Cornflour- 1 tsp
  • Ginger (chopped)- 1 tsp
  • Garlic (chopped)- 1 tsp
  • Onion (chopped)- ½ no
  • Tomato puree- ¼ cup
  • Tomato (finely chopped)- 1 no
  • Salt- to taste
  • Pepper powder- ½ tsp
  • Finely chopped coriander- 1 TB
Method -
  • Break the eggs into a bowl and whisk lightly. Mix cornflour with a quarter cup of vegetable stock/water. Heat the oil in a deep non stick pan, add ginger and garlic and sauté for one minute.
  • Add the onion and continue to cook until the onion is translucent. Add tomato puree and tomatoes and cook on high heat for about two to three minutes. Add stock or water, salt and white pepper powder. Stir and bring to a boil.
  • Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.
  • Pour the beaten egg in a steady thin stream, stirring all the while to form egg strings. Allow the egg come to the top. Serve hot garnished with coriander leaves.