In our house, it is very uncommon for us to have a meal without vegetable serving. Regardless of which vegetable it is, there has to be something served together with our protein and carbohydrates. Sometimes, we play around with various vegetables and in the process come up with new vegetable side dishes in the process.
Carrots are usually part of many dishes, but rarely are they the star of the dish. Today I let my amazing carrots be the star of the dish as I made this Indian inspired Carrot Kari . This one goes really well with ugali, but I felt it went best with rice dishes. Here is this unique,easy to make and delicious Carrot Kari.
A stock is a liquid that is obtained from simmering various ingredients in a sufuria to extract their flavor, and the resultant liquid used as an ingredient to another recipe. These stocks can be added to soups, casseroles and even pilau instead of just using water and you can make plenty and store for the weeks to come. Vegetable stock is obtained by simmering down vegetables of your choice. Fish stock and beef stock may take several hours to prepare and one uses their respective bones to get their stocks.
You can purchase these in supermarkets, but in my country Kenya, it is very rare to come across them. This gives us the perfect chance to make our own. The best part about making your own stock is that you can adjust the component ingredients to fit your taste and you know exactly what is in it, so no preservatives or chemicals. Plus, it is so easy to make, and I will show you how.