Homemade Stock Recipe - Yummy Traditional

Homemade Stock Recipe


homemade-stocks-recipe

Homemade Veggie | non veggie Stocks,it is known as a flavored and aromatic Yakhni that is used as the base of so many recipes such as chinese dishes,soup and pulao etc it has delicious flavor and is wonderful nutrition,once you learn how to make homemade stock,you will be hooked for life just like stock
Here I am giving both veggie or non veggie stock just keep in mind this is actually very simple easy to do while you prepare other food or go on  with your day, a better choice than store-bought stock pure and hygienic that you can store more than a month for using later
                                       
homemade-stock

To prepare chicken stock are used chicken with bones including some additional whole spices likewise to making veggie stock you just have to skip chicken and chicken powder as well as  add 1 more additional spices so let's go below I have explain with step by step photos...
Note,after cooking stock just mix 2 pinch of lemon colour for bringing bright and beautiful colour in the stocks
so let's begin with step by step photos...... 
                      

We need:


ingredients-of-veggie-stock

    Preparation of stock:
    Thoroughly wash the chicken under the running water set aside.

    thoroughly-wash-the-chicken-pieces

    Take all ingredients and prepare all veggies which are required in recipe

    chop-the-ginger-garlic
    chop-spinach-and-tomato

    Making non veg stock:
    Pour 1 jug water along with put chicken pieces,bring to boil once

    add-water-and-chicken-to-the-pot
    bring-it-to-1-boil

    Now add all whole spices to the chicken,stir to mix well by adding remaining whole spices

    put-whole-spices-to-the-pot
    keep-mixing-by-adding-whole-spices

    Bring it to boil then cover the lid and allow to cook around 30-40 minutes on medium-low flame,keep on stirring occasionally 

    cook-stock-around-30-minutes

    Making veggie stock:
    Take another deep pot/pan pour water bring it boil once then add all spices in it,at this stage you can put tomato and spinach as well ,stir to mix well further

    veggie-stock-coking
    stir-to-mix-well-stock

    Cover the lid and allow to cook about 30 minutes on medium-low flame

    cover-the-lid-and-allow-to-cook-yakhni

    Now Strain both stocks through strainer,mix lemon juice in veggie stock

    strain-the-stock-through-strainer

    Both stocks are ready to use in recipes
    at this stage you adjust the salt and add lemon yellow food colour stir to mix well

    both-stocks-are-ready-to-use-in-recipes

    You can store it in the bottle/jar or container for up to a month

    can-be-stored-stock-up-to-a-month

    How to make recipe?




    Homemade Veggie | non veggie Stocks,it is known as a flavored and aromatic Yakhni that is used as the base of so many recipes

    Ingredients for chicken stock:
    1. 300g,chicken with bones
    2. 1 liter or 1 jug, water
    3. 1 tsp,salt
    4. ½ tsp,chicken powder
    5. 1 tbsp,coriander seeds
    6. 1 tsp,black peppercorn
    7. 1 tbsp,chopped ginger
    8. 3,garlic cloves chopped
    9. 1 medium,red onion
    10. 1 tsp,fennel seeds
    11. 1 long,cinnamon stick
    12. 1 tbsp,cumin seeds
    13. 2-4 pods,green cardamom
    14. 3,cloves
    15. 2 pinch,lemon colour
    For veggie stock:
    1. 1 liter or 1 jug, water
    2. 1 tsp,salt
    3. ½ tsp,chicken powder
    4. 1 tbsp,coriander seeds
    5. 1 tsp,black peppercorn
    6. 1 tbsp,chopped ginger
    7. 3,garlic cloves chopped
    8. 1 medium,red onion
    9. 1 tsp,fennel seeds
    10. 1 long,cinnamon stick
    11. 1 tbsp,lemon juice optional
    12. 1 tbsp,cumin seeds
    13. 2-4 pods,green cardamom
    14. 3,cloves
    15. 1 cup, chopped spinach 
    16. 2 large,tomatoes
    17. 2 pinch,lemon colour
    Instructions 1:
    1. Take a deep medium pot/pan pour 1 liter water in the pot place on the stove
    2. Bring it to boil then reduce flame to low and put washed chicken pieces in the pot and now to start adding black peppercorn,green cardamom,cinnamon stick,cloves,ginger garlic,coriander seeds,cumin and  fennel seeds,onion,chicken powder and salt
    3. Bring it to boil and cover the lid
    4. Let it cook on medium-low heat about 30-40 minutes until natural oil of chicken comes on top of stock
    5. Strain them out through strainer
    6. Mix the lemon food colour in stock stir to mix well
    7. Chicken stock or non veggie stock is ready to use in recipe
    8. Can be stored in bottle/jar for a month by keeping in the refrigerator
    Instructions 2:
    1. Take a deep medium pot/pan pour 1 liter water into the pot place on stove
    2. Bring it to boil then reduce flame to low and now to start adding ginger garlic,coriander seeds,fennel seeds,onion,spinach,tomato,cumin seeds,cloves,black peppercorn,green cardamoms and cinnamon stick
    3. Keep mixing well by adding salt
    4. Bring it to boil then cover the lid
    5. Let it cook around 30-40 minutes on medium-low flame
    6. Note,i didn’t put tomato and spinach in veggie stock because I hadn’t available at home by the time but you must add both vegetables to make more aromatic and flavored taste of stock
    7. Remove the lid and strain them out through strainer add lemon juice along with lemon food colour stir to mix well and store in the jar/bottle
    8. Veggie stock is ready to use in making rice dishes,dal or any type of veggie dish.....
    *Not be duplicated, rewritten or published without permission- Thank you! 

    Have you any doubts about this blog kindly let me know
    EmoticonEmoticon