Mutton and Lamb Recipes
Indian Bread Recipes
Chutney and PickleRecipes
Snacks and Appetizers
Low Fat Recipes
Biryani and Rice Recipes
Indian Sweet Recipes
Soups and Salads
Indian Sea Food
Indian Drink Recipes
Click to download vahrehvah mobile app
Sign in with your social account
Already have an account ? Sign In
Prep time : 2 mins
Cook time : 120 mins
Total time : 120 mins
Main Ingredient : Vegetables
78 reviews so far
Servings : 0 persons
Published date : March 13, 2019
1.put tall the vegetables with spices in water in stock pot. let it simmer for two hours.2.strain and refrigerate use when desired.
Puris are made in several different flavors according to their taste so this ajwain puri ...
Vegetable seekh kebab is an interesting mix of raw banana, an assortment of vegetables an...
Amla chutney is an easy way to eat Amla in your daily meal which is good for your health....
Noodles Kalasa Kura is of the easy to make stir fry delicacies which tastes great....
Kakarakaya pulusu is bittergourd curry prepared with tamarind and spices. Karela ki Sabzi...
Aloo Cheela Chana Chat is simple to make and delicious to eat....
stock to use in lot of Indo-Chinese dishes and continental dishes to suit spicy taste buds.
Priya Ramachandran Posted on Tue Feb 19 2008
Grateful to u chef for this. I have to make this for my son.
surprised to see that no comments for this video which is really important
may be not much vegetarians out there.
RainaDragonfire Posted on Tue Feb 19 2008
wow cool. Thanks for the great video
godoter Posted on Wed Feb 20 2008
we love chef Sanjay
shdjs Posted on Wed Feb 20 2008
Thank you. Can we add Indian vegetables like small eggplant, okra etc too? I like this idea of saving all the trimmings for a week and making stock.
Halycyon Talkies Posted on Wed Feb 20 2008
can you please tell us the secret behind the delicious soup?
for us non-vegetarians!
UshaKiran venkata Posted on Fri Feb 22 2008
Loved the concept of the veg stock ice cubes!!!!!!!!!
Chef you are a genius. And thanks for telling me about the Chinese veg soups which is never Veg!
Preeti Anand Posted on Wed Feb 27 2008
Hi Chef! Does it work if we pressure cook the entire thing? I would guess it would cut down on the cooking time... Also how much water was used to get how much stock?
shaluuuuuuuu Posted on Sat Mar 01 2008
hey chef hope u r doin fine cant wait to learn some chinese dishes plzzz do it soon!!!! i must thank u for all ur efforts keep goin...
Veena KG Posted on Thu Mar 13 2008
Thanks for the recipe. I loved the washed rice water addition tot he stock. That is a great flavor tip. Thanks a million.
MrsMaggie Posted on Wed Mar 19 2008
great story! I will not eat chinese food, cause you can't trust it! EXCELLLLLLLLETNT ADVICE ABOUT THE CUBES!!!! LOVE THAT THANK YOU!!
RomiSinghania Posted on Sun Aug 10 2008
Wow I am just amazed by the earth shattering truth of Chinese concealment of veg.dish to all the viewers bcos I know how many times veggy people get ruined of their religious and philosophical thinking. I am pursuing medical career in Canada and tha
paweleve Posted on Mon Oct 06 2008
man that is great he went all out...
glad i found this
Please check captcha to confirm subscription