Method
1. Heat oil in a non-stick pan. Add garlic and stir for a minute. Now add vegetable and stir on high flame for 2-3 minutes. Add 4 cups water and red chillie rings and cook till vegetables are tender.
2. Add two-teaspoon corn flour mixed in 1/2 cup milk & 1/2 cup water. Cook for 2 to 3 minutes.
3. Add sugar, salt and powdered pepper.
Serve hot with bread toast.
 

You will require
• Carrot: 1-2 nos (split in thin juliennes)
• Cauliflower: Ό kg (broken into small florets)
• Cabbage: 100 gms (cut in thin strips)
• Spring onions: Half a bunch (chopped)
• Cucumber: 1 nos (cut in thin strips)
• Red chillies: Split them into thin strips
• Garlic: 5 pods (crushed)
• Pepper powder: 1/2 teaspoon
• Sugar: 1 teaspoon or as per taste
z• Salt: 1/2 teaspoon or as per taste
• Oil: 2 teaspoon

Method
Heat oil in a non-stick pan, add garlic and stir for a minute. Now add the vegetables and stir on a high flame for 2-3 minutes. Add 4 cups of water and red chilly rings and cook till vegetables are tender. Add sugar, salt and pepper.
Serve hot with toasted bread.
Optional
Add two-teaspoon white vinegar for hot and sour soup