Mangalorean Recipes

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Vegetable Thick Stock

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Quantity Measure Ingredients Description:
100 Grams Potatoes Cut, wash and boil
100 Grams Tomatoes Cut, wash and boil
2 Medium Carrots (Gajar) Cut, wash and boil
0.5 Teacup Dhal, Masoor wash and boil
2 Nos. Onions Cut, wash and boil
1 units Ginger (Adhrak) Cut, wash and boil
4 Nos. Cloves (Lavang) Crush the spices
6 Nos. Pepper Corns Crush the spices
1 Teaspoon Jeera (Cumin Seeds) Crush the spices
1 Teaspoon Coriander(Dhania) Crush the spices
2 Tablespoon Flour, Wheat - (Atta) boil in water
6 Teacup Water for boiling
A Little Salt to taste


Cut all  the vegetables and wash.   Pick and wash the dhal.  Crush  the spices: cloves, pepper corns, jeera and coriander.   Boil all except wheat flour, well in 6 cups of water, for about an hour.  Stir frequently, mashing the vegetables as they turn soft.

When done, strain the stock in a vessel, and add a cup of water to the pulp and boil it again, if so desired, mashing the pulp as it boils till the stock turns thick.  When done, strain the stock into the previous stock, and discard the remaining pulp.

This stock is used to make thick soups and puree soups.

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