Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

8 Jan 2014

Vegetable stock recipe 2





Servings: 1


Ingredients:

Content
 Quantity
 Comment
Vegetable peels
1 bowl
Onions, beans, potato, carrot, radish, cabbage, cauliflower, spring onion, broccoli
Water
2 glasses





Method:


Pressure cook the peels with 2 glasses of water and drain the water to a bowl.


Strain the stock using a tea strainer. Serve.

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.

Related Posts:

  • Sandige Menasinakayi / Curd Chillies Servings: 35-40 chillies Ingredients: Content Quantity Comment Bajji chillies 500 grams Curd ½ litre Preferably sour curd Salt ¾ - 1 cup Jeera powder 4-5 tbsp Method: Cut the chillies if too… Read More
  • Homemade Chocolates Servings: 25-30 chocolates Ingredients: Content Quantity Comment Dark chocolate compound ½ of compound Grated or sliced White chocolate compound ½ of compound Grated or sliced Raisins/G… Read More
  • Apple Jam Servings: 200grams Ingredients: Content Quantity Comment Apples 2 big Peeled and grated Sugar 1 cup powdered More if needed based on the sweetness of the apple Clove 1 Lime juice 1 tsp … Read More
  • Mixed Fruit Jam Servings: 500 grams Ingredients: Content Quantity Comment Apple 2 big Peeled and cubed Papaya 1 medium sized Peeled and cubed Black seedless grapes 2 handfuls Washed and tapped dry Sugar 2-… Read More
  • Jeera powder Ingredients: Content Quantity Comment Jeera 1 cup Method: Dry roast the jeera in a kadai till light brown. Cool and grind. Use it with any dish of your choice. Note: You … Read More

0 comments:

Post a Comment