Chicken Broth & Chicken Stock: (Totally Indian Way)Chicken Clear Soup. Chicken Broth. Chicken Stock.
What is the difference between chicken broth and chicken stock? Do you'll know! Not that two are entirely different. Broth and Stock call for the same vegetables, spices and herbs...just the simmering time is less and more respectively. This is one of my kitchen essentials. Its not that hard to make at home. Better than the store bought one, believe me. Absolutely no MSG, heavy salt or any form of preservatives added.
As the rainy season is already here...I was looking for chicken broth in the fridge and thought, have I blogged about it! I was scrolling through my blog up and down to find the recipe...oh it appears I didn't post it at all! I took this picture almost 3 years before and totally forgot. Well, the picture may look dull and unpleasant, but recipe was a grand success. Here you go...
One whole hen (I used Cornish hen tho')
Carrots 4 chopped
Beans/ Cabbage can be used (but I don't prefer them)
Celery 4-6 stems with leaves
Ginger 4" chopped
Garlic 1/2 head, peeled & chopped
Tomato 1 (optional)
Bay leaves 4
Peppercorns 4 spoons
Cumin 4 spoons
Coriander seeds 4 spoons
Cilantro 1/2 bunch (if yours is mostly Indian food)
Parsley 1/2 bunch (if yous is mostly International food like Italian, American)
Wild rice 1 fistful
Simmer everything together for 15-20 minutes. And decant the broth and store in the fridge for later use.
It can be invariably used for you pilaf, biriyani, korma, stew, soup etc.
Continue boiling for at least 4-6 hours. Hmmm, remove the vegetables in between...probably at the end of first hour, as they tend to loose their aroma and shape.
Stock is bit rich and dense in my opinion makes great addition to the thick gravies, sauces and I also sneak them in stir-fries.
Kuzhambu Milagai Podi:
Mommy's Kuzhambu Milagai Thool. Multi Purpose Milagai Thool. Kalandha Molaga Podi. Kuzhambu Podi. Home Made Milaga Podi. Molaga Thool. Molaga Podi. Home Made Chili Powder. Mirchi Powder. Kaara Podi.
Mommy makes this 'Kalandha Milagai Podi' and uses it invariably to all her preparations. This is kind of multi purpose podi...added to any curry, stew, korma, kootu or sambar. I like them especially in my Meen Kuzhambu (fish curry)...they are simply exquisite. I almost missed that unique chili powder in my cooking, I use cayenne chili powder.:(
So, when I went home (last year), brought a lil package for myself. Totally forgot to blog about it! Had a really hard time...searching for the picture, today. Anyway...this is kind of special to me, coz' my mommy made it. I just used few spoons from it...in this whole year, retaining the rest as a silly collection.:)
Dry red chilies 1/4 kilo
Coriander seeds 1/4 kilo
Curry leaves 4 twigs
Poppy seeds 100 grams
Thuvar dal 100 grams
Raw rice 100 grams
Pepper 50 grams
Cumin 50 grams
Asafoetida 2 spoons
Fenugreek 50 grams.
Sun dry these for a whole day and take them to mill, for grinding. That's where one could do it to perfection.