I grew up in a vegetarian family, with my mom, aunts and grandma cooking with vegetables and converting them into delicious curries and stir fry’s. The only raw vegetables I used to eat are carrot or raita (combination of yogurt, cucumber, onion and tomato made it into side dish). Once I left India, I came to know more about eating salad. I went on my salad eating spree for first three days in Japan. After that, I had enough of the salads, and I started to buy vegetables and cook them.
In a Pressure cooker.
I never brought ginger garlic paste from the store; I also don’t like making them in home in bulk and storing it in the bottle. At first I tried all the tricks and techniques which homemade recipes had about making Ginger garlic paste like adding oil, turmeric, vinegar. Whatever I did, the paste changed the color from cream to green after two three days of stay in the refrigerator. Then I found this post; trust me I find a new friend in my kitchen Microplane grater .
Here is a short video of using microplane grater: Video 1
Print Recipe from here
Homemade Vegetable Broth
by swathi @ zestysouthindiankitchen.
In a heavy-bottomed pot or pressure cooker, heat olive oil and add chopped onion, carrot, green onion, celery, potato, and button mushroom, ginger, garlic cloves and fry for 5 minutes with few stirring.
Once vegetables roasted for 8 minutes add bay leaf, marjoram, parsley, pepper corn and soy sauce, tomato paste and add water cover with lid and cook for about 45 minutes. If you are pressure cooking then cover with lid and cook for about 15 minutes or one whistle.
When the pressure down, remove the lid and strain the broth and store in airtight container. If you want to use it immediately keep it in refrigerator otherwise freeze it.
Delicious homemade vegetable broth is ready.