|Grated cheese||100 Gram (1 cup)|
|Chicken stock||1 Liter (5 cups)|
|Salt||2 Teaspoon (Leveled)|
|Finely chopped mint/Parsley||1 Tablespoon|
|Kashmiri chilli powder||1 Tablespoon|
1. Place stock in a pan, bring to the boil.
2. Beat eggs in a bowl, blend in semolina, mix well, add 3/4 of cheese with 1/2 cup hot stock, salt and pepper.
3. Pour the mixture into the hot soup, stirring continuously until eggs separate into shreds.
4. Serve hot garnished with remaining cheese, parsley and chilli powder.