By Madhur Jaffrey
Madhur Jaffrey is the world's best-selling writer of Indian cookery books. right here, she has accrued a hundred curry recipes from dals to biryanis, vegetarian to meat, uncomplicated and elaborate.
Everybody loves a curry - and this cookbook has a recipe to fit each flavor.
Read or Download My Kitchen Table: 100 Essential Curries PDF
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Extra info for My Kitchen Table: 100 Essential Curries
1 gallon whole pickling cucumbers 3 Put the garlic, dill seeds, dill heads, and mixed pickling spices in a 1-gallon 1 whole head garlic, cloves separated and peeled 3 tablespoons dill seeds 4 dill heads or 24 sprigs fresh dill 2 tablespoons mixed pickling spices, storebought or homemade (see page 18) jar or crock, then pack in as many cucumbers as can fit. Pour the cooled brine over the cucumbers; you will not need all of it. Fill the jar to the very top with brine or weight the cucumbers so they are submerged under the brine.
Whatever you use, keep packing and pressing as you go. The vegetables should exude enough liquid to be almost covered by brine, though it may take 12 hours to get there. If after sitting overnight the vegetables are not well covered in brine, you need to make additional brine (labeled “Optional Brine”) in the recipes. When making kimchi, sauerkraut, and other pickles that create their own brine, I use 3 tablespoons salt to 5 pounds vegetable. These pickles are plenty salty; you can use less salt, but spoilage is more likely.
Com. 39 You can learn more about “wild fermentation” by Fermented Pickles and nifty glass weights to keep the vegetables submerged. These jars work well and come in a variety of sizes. Glass is easier to clean than ceramic crocks, and I suspect cracks in the crocks may harbor spoilage bacteria, yet another reason for using glass rather than ceramic crocks. If you are making cucumber pickles or another whole vegetable pickle, the recipe will direct you to make enough brine to cover the vegetables.