Large stockpot - Essential for simmering tomatoes, cilantro, and other ingredients.
Stainless steel or nonstick skillet - Useful for sautéing vegetables like onions, garlic, or diced tomatoes.
Cannister blender - For puréeing ingredients to achieve a smoother consistency in the broth.
Fine-mesh strainer - Ideal for removing solids from the cooked broth.
Ladle - Essential for serving and transferring the broth without spills.
Wooden Spoon - Useful for stirring ingredients during cooking to prevent sticking.
Colander (optional) - Potentially used for straining broth if preferred over a fine-mesh strainer.
Chef's knife - A versatile tool for chopping vegetables like onions and tomatoes.
Cutting board - To safely chop ingredients with the chef's knife.
Measuring cups (optional) and spoons - For precise measurements of ingredients, if required by the recipe.
2 whole cinnamon sticks
1 teaspoon whole coriander seeds
1/2 teaspoon whole cloves (about 11 cloves)
1/8 teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 3 pounds total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
1/2 large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
1 1/4 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1 (3-inch) square cheesecloth; kitchen string
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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