Ingredients
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 |
Method
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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