Stock for Soups

For veg stock:
1. Select any 2-3 vegetables of your choice from onions, pumpkin, tomato, cauliflower, cabbage, green peas, french beans, carrots, mushrooms etc.
2. Chop the vegetables into medium size pieces/cubes.
3. Place 4 cups of water in a pot on flame.
4. Add these vegetables along with one maggie magic cube(optional).
5. If you do not use maggie magic cube, simply add salt.
6. Once the mixture starts boiling, add 3 crushed cloves of garlic and one inch crushed ginger.
7. Let the mixture boil for 40-45 min.
8. Take it off the flame and strain using strainer.
9. The clear water mixture what you get is your veg stock.

For chicken stock:
1. Marinate 5-6 medium chicken pieces(boneless/ with bones) with ginger-garlic paste and salt.
2. Place 2-3 cups of water on flame.
3. Add the chicken pieces. You may also add carrots, onions or cauliflower or french beans or any other veggie of your choice.
4. Let it boil for 45 min.
5. Once done, strain the water mixture and your chicken stock is ready.
6. Do not discard the chicken pieces, you may use it for salads or in chicken fried rice or in soups.