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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Firstly, prepare vegetable stock. | 2. For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved. | 3. Your veg. | 4. stock is ready. | 5. Now keep this aside and proceed. | 6. Heat oil in a saucepan. | 7. Add carrot, cabbage and mushrooms and stir well. | 8. Add capsicum, tomato and salt. | 9. Stir-cook for 10-15 minutes till the veggies are tender. | 10. Then, add the stock and let it come to a boil. | 11. Lower heat, stir in the crushed peppercorns and remove from flame. | 12. Add bean sprouts and lemon juice. | 13. Stir well and serve hot on a cold windy winter night. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		washed peeled sliced	25.01	5.8438	0.5673	0.1464
cabbage	1/4		washed shredded	-	-	-	-
mushroom	4 -6		tinned drained washed sliced	-	-	-	-
red capsicum	1		washed de-seeded chopped	-	-	-	-
tomato	1		washed peeled chopped	28.29	6.273	1.476	0.24600000000000002
salt				-	-	-	-
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
vegetable stock	4 -5	cups		0.0	0.0	0.0	0.0
black peppercorn	1/2	teaspoon	crushed	-	-	-	-
bean sprout	1/2	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.