Wednesday, February 16, 2011

Vegetable Stock

Stock is a flavored water preparation. It forms the basis of many dishes, particularly soups and sauces.Nowadays usually conveniently conjured up by adding water to a commercial preparation (the term stock cube is not recorded until as recently as the 1960s; American English still prefers the more refined-sounding bouillon cube, which dates from the 1930s), stock is traditionally the product of a pot kept constantly simmering on the hob, to which odds and ends of meat, bones vegetables, etc. are added from time to time to keep up a continuous stock for flavoury broth as a basis for soups, stews, sauces. Let us see an Indian version of the stock which is simple yet delicious.


Pepper - 1 tbsp
Star Aniseed's - 2
Black cardamom - 2
Cloves - 2
Cinnamon sticks - 1 inch
Cumin seeds - 1 tsp
Whole coriander seeds - 1 tsp
Bay leaves - 1
Curry leaves - 1 sprig
Vegetables chopped - (Cauliflower, Cabbage, Celery, Spring onions, Carrots)
Coriander stems
Onion chopped - 1
Garlic chopped - 3
Green chili chopped - 1
Ginger - 1 inch piece
Salt as per taste


1)Combine all the ingredients in a stockpot large enough to contain the ingredients and water to cover all the vegetables.
2)Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour and then switch of the stove.
3)Strain your stock through a fine mesh.


1)Make a delicious vegetable stock by using the water from soaking Basmathi rice for 30 minutes.
2)Freezing stock in Ice cubes is a great way to store stock. Then take the frozen stock cubes and put them in a freezer bag and mark the date on the bag.
3)The vegetables are good for a cheese Omelet or just puree them and add in any sauce.

1 comment: