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30 Nov 2013

Vegetable Stock






















Servings: 1 



Ingredients:


 Content
 Quantity
 Comment
Vegetable peels
2-3 cups
Onions, beans, potato, carrot, radish, cabbage, cauliflower, spring onion
Cinnamon
A small piece

Cloves
2-3

Bay leaf
1

Jeera
1 tsp

Water
As required













Method:


Pressure cook all ingredients with water to just cover the peels for 2-3 whistles. Once the pressure releases strain the water. Cool it and store it in refrigerator.

Note:


1. Do not use beetroot peels for this.

2. For a clear stock use only cauliflower and cabbage peels without the spices.

3. This can be used in soups, rasam and sambar recipes.

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