Major constituents of Stock
But it may vary depending upon the uses. This bouquet garni is cooked with the other ingredients and later it is removed and discarded.
Stocks are used as a base for cooking sauces, soups, rice etc in western kitchens. However the use of stocks in indian kitchen is quite limited. We normally use yakhni( mutton Stock) to cook the pulao and Biryani.
Stocks, apart from being flavourful, are very nutritive. We should make and use stocks in Indian Cooking. Making Stocks at our homes is very easy and most of the time would not cost anything.
How to make stocks at home for daily use in indian cookery
we can make stocks from vegetables trimming (like Stems of cauliflower, carrots peel, onion peels etc or any other vegetable trimings) and some flavourings (Roots of green coriander, Bayleaf/ cardamom/ clove etc).
How to go ahead -
Steps of making stock at home/ Indian Stock
1- wash properly then only cut or peel the vegetables
2- Collect the trimings of vegetables in a stock pot, patila or a deep sauce pan.
3- Cover it with cold water and gradually heat it.
4- add the flavourings as per your choice - green coriander roots and stems, bayleaf/cardamom/clove/ blackpeppercorn etc.
5- Bring it to boil then simmer the stock for 20 minutes.
6- strain and use it for for every day cooking - gravies, soup, rice etc.
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