Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 2 mins
Cook time : 120 mins
Total time : 120 mins
Author :Vahchef
Main Ingredient : Vegetables
(11 ratings)
78 reviews so far
Servings : 0 persons
Published date : March 13, 2019
| • Spices - 0. | |
| • Salt - to taste. | |
| • Water - 10 cup. | |
| • All vegetables trimings - 500 grams. |
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.
Besan laddoos are rich, sweet dessert-snack made from gently roasted gram flour (besan) s...
Chicken Ghee Roast is one such dish that is full of flavors and taste to have a fulfilled...
Spinach and corn soup is a colourful soup, enriched with vitamin A and folic acid rich sp...
Chutney is a side dish in the cuisines of the Indian subcontinent. this combination chut...
Sooji halwa is a simple yet delicious and yummy sweetened semoline fried in ghee and garn...
They generally consist of a cross-sectional ring of onion (the circular structure of whic...
stock to use in lot of Indo-Chinese dishes and continental dishes to suit spicy taste buds.
About Recipe
Vegetables koora, Vegetables Kuzhambu, Vegetables torkari |
|||||||||||||||||||||||||
|
|||||||||||||||||||||||||
godoter Posted on Wed Feb 20 2008
chindiki chindiki chindiki tight! we love chef Sanjay
Reply 0 - Replies
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.
Reply 0 - Replies
Halycyon Talkies Posted on Wed Feb 20 2008
Chef! can you please tell us the secret behind the delicious soup? for us non-vegetarians!
Reply 0 - Replies
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!
Reply 0 - Replies
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?
Reply 0 - Replies
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...
Reply 0 - Replies
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.
Reply 0 - Replies
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!!
Reply 0 - Replies
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
Reply 0 - Replies
paweleve Posted on Mon Oct 06 2008
man that is great he went all out... glad i found this
Reply 0 - Replies
Easy recipes
Healthy Recipes
Dessert Recipes
Mutton and Lamb 
Indian Bread Recipes
Dal Recipes
Chutney and Pickles 
Indo-Chinese Recipes
Snacks and Appetizers
Low Fat Recipes
Chaat Recipes
Biryani and Rice 
Curry Recipes
Indian Sweet Recipes
Egg Recipes
Paneer Recipes
Chicken Recipes
Indian tiffins
Egg less Recipes
Soups and Salads
Indian Sea Food
Manchurian Recipes
Indian Drinks Recipes
Dinner Recipes
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.
Reply 0 - Replies