- For chicken stock only – chicken pieces on the bone (Ideally chicken stock is preferred to be prepared with chicken bones or chicken pieces with bones. However as chicken bone pieces or bones only are mostly not readily available, and also to simplify my soup making process I use the same chicken pieces which I will be using in the soup recipe)
- 2 bay leaves
- 6 cloves
- 10-12 peppercorns
- 2 garlic cloves, smashed
- 1 medium onion, smashed
- 1 inch ginger piece, cut into pieces
- veg trimmings – outer leaves of cabbage, scrapings of carrot, discarded green leaves of spring onion. (Celery stems, coriander stems optional)
- Water – slightly more than the quantity of stock required by recipe
Note : Avoid using tomatoes as it imparts reddish color to stock.
For Vegetable Stock :
- In a pan, take the water
- To it add all the mentioned ingredients except chicken pieces.
- Bring to a boil and then simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables.
For Chicken Stock :
- Take water in two pans. In pan 1, you will prepare actual stock which should contain water a little more than required for stock and other pan 2 should contain water to boil the chicken pieces.
- Once water boils in pan 2, add the chicken pieces.
- In a while you will notice scum (frothy layer) forming on the surface. Discard it.
- Remove the pan from the gas.
- Retain the pieces and throw off the water.
- Wash the chicken pieces under cold water.
- In pan 1, add the chicken pieces and all the other ingredients.
- Bring to a boil till the chicken pieces are well cooked and simmer for 5 minutes.
- Strain the stock in separate bowl and discard the vegetables while retaining the chicken pieces. If you using chicken bones to prepare the stock, you should discard the bones too.
The stock can be refrigerated and used for around 2-3 days. If frozen probably in an ice-cube tray, it can last for weeks.
We had invited my hubby’s colleague and his family over dinner to our place. They happened to be vegetarians. So the menu had to be veg. We are core non-vegetarians and if need to eat veg then we both, me and my husband require traditional festival type vegetarian food. I was thankful though that my parents are here and my mum being a vegetarian helped me in finalizing the menu and preparing it too.
One of the special items was spring rolls which I was going to try out for the first time. I took reference from Sanjeev Kapoor Khazana with a little additions of my own ;).
- 2 fat bulbs of spring onions, chopped,
- 2 stalks of spring onion greens, chopped
- 1/4 of big capsicum, cut into juveniles
- 1/4 cabbage, cut lengthwise
- 1/2 big carrot, cut into juveniles
- 1/4 cup sprouts
- salt to taste
- 1/2 tsp pepper powder
- 1/4 tsp soya sauce
- 1/2 tsp schezwan sauce
- 8 spring roll sheet squares (I divided each into two to form rectangular sheets 16 in number)
- 1 tbsp olive oil
- 1/4 cup all purpose flour (maida)
- oil for deep frying
- Heat oil in a pan. To it add the onions, capsicum, carrot, cabbage, sprouts and saute.
- Then add pepper powder, salt, soya sauce and schezwan sauce. Check the taste.
- Garnish with spring onion greens. Your filling is ready.
- To the 1/4 cup all purpose flour, add 4 tbsp water and prepare a sealant paste to seal the spring rolls .
- Take one sheet. Place a spoonful of filling at one shorter edge of the sheet. Apply the sealant paste at the corners of the sheet and also at the center of each of the longer edge. Then fold the longer edges by around 1 cm and start rolling from the shorter edge, the side having the feeling towards the other shorter edge. Apply sealant paste at this edge and seal the roll. Please refer pictures for more clear understanding.
- Heat oil in a wok and deep fry the rolls.
- Remove on a paper towel and allow to cool for some time. Cut them diagonally in the middle.
- Serve hot with schezwan sauce.