Avoid stoop, Always sit with straight back.

Dietician Corner

Serves - 1 person
Ingredients -
  • Fresh lemon juice- 2 TB
  • Lemon rind- ¼ tsp
  • Coriander leaves- 2 TB
  • Carrot- ½ no
  • Baby corn- 1 no
  • Oil- 1 tsp
  • Spring onion- 1 no
  • Garlic cloves- 3 no
  • Button mushroom- 2 no (optional)
  • Vegetable stock (home made)- 1 ½ cup
  • Black pepper powder- 1 tsp
Method -
  • Blanch carrot, baby corn for 1 minute. Drain, refresh in cold water.
  • Heat oil in a wok; add chopped spring onions and garlic. Sauté on medium heat.
  • Add sliced mushrooms and sauté for 2 minutes. Add vegetable stock and bring to boil.
  • Add blanched vegetables and cook on high flame; add salt, black pepper powder, lemon rind and boil for 2 minutes.
  • Add lemon juice and coriander leaves; stir and serve hot.