There are so many dishes whose taste depends drastically on a single ingredient: Stock. Now, stocks are not always available in the kitchen, so I prefer using stock cubes. Now the problem is that the market-available products are full of preservatives, and I am completely against stuffing my body with artificial elements. Of course, I had to figure out something much preferable. I learned an easy process to make my very own stock cubes in my kitchen.
Let’s see how you too can prepare it.
Ingredients:
Bay leaf – 1 No.
Black peppercorn – 4 to 5 Nos.
Garlic cloves – 10 Nos.
Onion – 1 No. (roughly sliced)
Coriander stem – 1 Teaspoon (finely chopped)
Potato – 1 No. (small cube)
Celery – 2 Tablespoon (chopped)
Carrot – 1 No. (small and sliced)
Parsley – 1 Tablespoon (finely chopped)
Salt – To taste
Oil – 2 Teaspoons
Procedure:
Heat 1 teaspoon of oil in a pan.
Add bay leaf, black peppercorns, garlic, onion, coriander stem, and salt.
Stir fry it for a minute.
Now add potato, celery, carrot and stir.
Add water and lid it for a while.
Turn off the flame once the veggies become soft.
Remove the bay leaf and peppercorns.
Transfer the mix to a blender and add parsley to it.
Blend well.
Heat 1 teaspoon of oil in a pan.
Add the blended mix to it.
Fry it until it becomes dry.
Evenly spread it to a flat surface and freeze it.
Cut into smaller pieces.
Wrap the pieces individually and store it in the freezer box.
Your stock cubes are ready to be used whenever needed.
Conclusion:
Enjoy your regular food with a dash of restaurant-like flavor.
Read other Recipes here.