Basic Chicken Stock

A basic chicken stock recipe that can be used to make soups or other dishes.

400 gms Chicken pieces (very small and boney pieces can be used)
1 litre Water
1 medium Carrot (roughly chopped)
1 small Onion (roughly chopped)
7-8 Garlic cloves
2 inch Freshroot ginger
3-4 Black peppercorns
1 Bay leaf
1/2 Tsp. Salt

1. Wash and put all the ingredients together in a pressure cooker. Let a whistle come on full flame and then simmer it for 1/2 hour.
2. After half an hour, let it cool and then strain. Delicious chicken stock is ready :)

PS: 250 gms of chicken makes 400 ml. stock)

Comments

Post a Comment

Popular posts from this blog

Dry Arvi (Colocasia)

Image
Pic 4 Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!! Ingredients: Pic 1 250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice) 1 Green chilli (chopped) 2 Tbsp. Oil (I use soyabean oil, any oil would do) 1/4 Tsp. Hing (I use powdered one) 2 Tsp. Ajwain (Carom seeds) 2 Tsp. Coriander powder 1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour) 1/2 Tsp. Turmeric 1 1/2 Tsp. Salt (or to taste) 2 Tsp. Chaat masala 2 Tbsp. Thick Dahi/Curd Method: 1. Peel & slice the boiled arvi into thick discs. (Refer pic 1) 2. Heat oil in a non-stick pan. 3. Put Hing, ajwain seeds & let it sizzle. 4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala. 5. Add D
Read more

Butter Paneer

Image
Adapted from Nita Mehta's Paneer Makhani Serves 2-3 200 Gms    Paneer (cut into cubes) 3 Large      Tomatoes (300 gms)- Halved 1/2 "           piece Ginger -chopped 1 Tbsp.      Ghee 1/2 Tsp      Garam Masala 1/2 Tsp.     Red Chilli Powder 2               Green Cardamom - powdered 1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste 1 Tsp.   Kasoori Methi (dried fenugreek leaves) 1 Tsp.        Sugar 1 1/2 Tsp.  Salt (or to taste) 100 ml       Milk (or 2-3 Tbsp. cream) Method: 1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins. 2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes. 3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins. 4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins. 5. Add Paneer and milk (or cream). Cover it and
Read more

Grilled Aubergine

Image
This recipe again is a result of my experimentation. I'm not an aubergine fan so I keep looking for ways to make it tastier.So, here it is: Ingredients: 1              Medium sized Aubergine (200-250 gms) 1 tsp.       Mustard seeds(black-coarsely grounded) 1 tsp        Saunf (fennel) (coarsely grounded) 1/2 tsp.    Jeera powder 1/2 tsp.    Chaat Masala 1 tsp.       Turmeric 1 1/2 tsp. Corainder powder 1 1/2 tsp. Salt 1/2 tsp.    Red chilli powder 1/2 tsp.    Dry mango powder 2 tbsp.     Olive oil/mustard oil Juice of half a lemon/lime and green coriander leaves for garnishing. Method: 1. Mix together all the spices, oil in a shallow bowl. 2. Wash the aubergine and cut round slices of about 1 cm thickness. 3. Spread some spice mix on each side of the slices. 4. Put them on a hot grill pan. Can also be cooked in a normal non-stick pan. Keep the flame on med. high. 5. Turn the slices after 2 mins. let it cook and turn again after 2 mins. Keep repeating
Read more