Basic White Stock

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Added to 35 cookbooks   This recipe has been viewed 24149 times

White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.

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Preparation Time:    Cooking Time:     Makes 4 cups
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1 1/2 cups roughly chopped bottle gourd (doodhi / lauki)
1 cup roughly chopped onions
1 cup roughly chopped potatoes
1/4 cup roughly chopped cabbage

  1. Boil 5 cups of water in a deep non-stick pan.
  2. Add all the vegetables and boil on a high flame for 10 minutes.
  3. Strain the water using a strainer and discard the vegetables.
  4. Use as required.

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 on 04 Dec 10 10:19 PM

Great flavour. Can be used universally! I add salt and pepper for taste as well.