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To be used in many Indo Chinese Dishes and many sauces for an oriental taste.
About Recipe
Kodi koora, Kuzhambu, Muragira mansa torkari |
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WERTY123 Posted on Fri Dec 05 2008
if you cook a lot. its a good way of using leftover's instead of throwing them away . but if you cook once and a while, its better to use stock cubes or powder. But the taste cannot compare with freshly made stock.....
Reply 0 - Repliesrasandik99 Posted on Thu Sep 03 2009
A great recipe , but i would hate to throw away all the vegs and spices , we can make pav bhaji with the vegs after separating the chicken bones. But taking out the bones is a messy job. any alternatives ?
Reply 0 - RepliesDottoreJojo Posted on Tue Nov 03 2009
"Try to do it on the chopping board don't do it like this... some onions you can use... like whatever." This guy is too funny.
Reply 0 - RepliesWilliam Ross Posted on Sun Dec 13 2009
The only reason to make stock is if you have free stuff, like chicken bones, carrot tops, celery bottoms, etc, that you would normally throw out; Otherwise, just use the ingredients in the recipe.
Reply 0 - RepliesTheVittleVlog Posted on Sat Mar 06 2010
Very informative....Nice video...Thanks for sharing and please keep them coming!
Reply 0 - Replieshansalas Posted on Mon May 16 2011
@nidhibahl2006 At least , get those Maggi Chick stock cubes..
Reply 0 - Repliesatlastpeace Posted on Fri Jun 24 2011
I love this guy! (too bad I don't have all those ingredients) He knows how to get a lot of flavor from spices :)
Reply 0 - Repliesaftwilliams Posted on Mon Aug 05 2013
he is from tamilnadu, nothing to do with that.
Reply 0 - Replies
silkysmita1980 Posted on Thu May 22 2008
this is a lovely stock...i make mine almost in the similar manner and add bay leaves,cloves,garlic cloves,leek and ginger and a few other spices but never used so many different types of vegetables.i will try this for sure next time.
Reply 0 - Replies