A versatile kitchen essential, Vegetable Stock forms the base for soups, gravies, and Indo-Chinese dishes. Fresh, homemade stock adds depth of flavour and is healthier than ready-made alternatives.
Ingredients
-
1 bay leaf
-
3–4 black peppercorns
-
½ carrot
-
½ cup cabbage
-
½ cup coriander stems
-
½ cup bottle gourd
-
Salt as per taste
Preparation
-
Boil all ingredients in 3–4 glasses of water.
-
Alternatively, pressure cook for 3–4 whistles. (Remove bay leaf after cooking.)
-
Strain well and store in an airtight container.
-
Keeps fresh up to 15 days in the fridge. Use as required.