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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