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.