Asian Pickles by Karen Solomon [epub, ISBN: B00CQZ6F88]


  • Full Title : Asian Pickles: India: Recipes for Indian Sweet, Sour, Salty, and Cured Pickles and Chutneys
  • Autor: Karen Solomon
  • Print Length: 61 pages
  • Publisher: Ten Speed Press
  • Publication Date: December 17, 2013
  • Language: English
  • ISBN-10: B00CQZ6F88
  • ISBN-13: 
  • Download File Format: epub

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A DIY guide to making the tangy pickles of India, featuring recipes ranging from traditional chutney and achar to new combinations using innovative ingredients and techniques.
 

For Asian food aficionados as well as preservers and picklers looking for new frontiers, India’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles: India, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Indian pickle-making, and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 15 of the most sought-after Indian pickle recipes–including Coconut-Mint Chutney, Sour Mango Pickle, Cauliflower Pickle, and more–Asian Pickles: India will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.

 

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d digestibility.

To soak chia seeds, place seeds in a jar or glass and add water. Shake it for 2-3 minutes and place the container in the fridge. To fully soak the seeds, refrigerate for at least 1 hour. An overnight soak is ideal in order to achieve the gel-like consistency of the mixture you are aiming for.

Tip: Use a mason jar so that seeds can be kept in the fridge for longer periods. Since this seed does not go bad easily, it is possible to always have some ready in the fridge.

Hemp seeds are one of the most easily digested plant protein sources and do not require soaking—they can be consumed dry.

Flaxseeds, on the other hand, are prepared in a similar way to chia seeds. Place them in a jar with water and shake before leaving them to soak for 10 minutes to 2 hours at room temperature. The water will turn opaque from the soluble fibers and gums. This water can be re-used to cook with and will contribute additional nutrients to a meal.

Sprouting

The process used to sprout smaller seeds like chia and flaxseed differs to that of larger seeds. These seeds have a mucilaginous coat which, when left in water, creates a gel-like mixture. Soak the seeds in a shallow dish and drain. Cover the dish with foil or move the seeds to a plastic bowl. Place the dish or bowl in a sunlit area and spray the seeds with water twice a day. After 3 to 7 days, the seeds will sprout.

Rice

Rice is a popular staple food and comes in many varieties. Each variety requires its own preparation method. Brown rice, for example, requires more water and takes longer to cook than white rice. Rice can be cooked in a rice cooker, pot or steamer.

Types of rice:

· Long-grain rice – fluffy grains that stay separated (basmati, jasmine, red cargo)

· Medium-grain rice – tender, moist and chewy (brown, rosematta)

· Short-grain rice – short and plump, stick together and clump up (sticky, sushi, Valencia)

It is a good idea to rinse rice prior to cooking. This is done to remove excess starch. Short-grain does not require rinsing as the starch provides the desired texture for the dishes in which short-grain rice is used.

Cooking in a pot

Method for long-grain rice:

Measure the rice into a cup, level the top.

Rinse the rice with cold water until the water is clear.

Optional: soak the rice for up to 30 minutes and drain.

Pour the rinsed rice into a pot.

Add double the amount of water, 2 cups for 1 cup of dry rice.

Optional: add a pinch of salt and oil of choice.

Bring the water to a soft boil.

Put the lid on top of the pot and softly shake the pot to distribute the rice evenly.

Cook for 10 minutes with the lid on.

When all water is absorbed, turn off the heat, take off the lid and cover the pot with a tea towel.

Set aside for the recipe or serve and enjoy!

Method for medium-grain rice:

Measure the rice into a cup, level the top.

Rinse the rice in a strainer with cold water to improve texture and get rid of grit and dust.

Add 2 cups water for each cup of (brown) rice

Optional: add a little olive oil.

Bring the water to a boil, lower the heat and cook the rice for 45 minutes.

Check the rice – Majority of water should be gone, a little water left in the pot is fine.

Drain excess water if necessary.

After cooking, allow the rice to rest with the lid on for about 10 minutes.

Fluff the rice with a fork and transfer it to a dish.

Set aside for a dish or recipe or consume and enjoy!

Method for short-grain rice:

Measure the rice into a cup, level the top.

Wash the rice with a small amount of cold water to get rid of surface dust.

Fill a pot with the amount of water equal to the amount of rice.

Soak the rice for 15 minutes up to 3 hours.

Cover the pot and bring the water to a boil.

When the water is boiling, turn the heat to low.

Allow the rice to simmer for about 15 minutes without removing the lid.

When all the water is absorbed, a hissing sound is heard.

Turn off the heat, allow the rice to stand covered with the lid for 10 to 20 minutes.

Remove the lid and set the rice aside or serve and enjoy!

Type of rice

Water needed

White, long grain

1 ¾ – 2 cups per 1 cup rice

White, medium grain

1 ½ cups per 1 cup rice

White, short grain

1 ¼ cups per 1 cup rice

Brown, long grain

2 ¼ cups per 1 cup rice

Brown, medium grain

2 cups per 1 cup rice

*For drier rice (Basmati or Jasmin), use slightly less water than displayed above.

Cooking in a rice cooker

A rice cooker is an automated device that adjusts cook time to different types of rice and keeps it warm after it is ready. Preparation steps are otherwise the same as described for the pot method.

Quinoa

Quinoa is common ingredient in many vegan recipes such as curry or salad recipes. This superfood is easy to cook and, like rice, comes in several different varieties such as white, red and black. White quinoa carries the most neutral flavor, while red and black have more distinct flavors and are often used in salads.

Method for preparing quinoa:

Measure the quinoa into a cup, level the top.

Rinse the quinoa in a strainer with cold water thoroughly and drain.

Add 2 cups water for each cup of quinoa

Bring the water to a boil.

Optional: occasionally stir the quinoa with a wooden spoon.

Cover the pot with a lid.

Turn heat low and allow the quinoa to simmer for 15 minutes.

Take the pot off the heat and let the quinoa sit with the lid on top for 5 to 10 minutes.

Remove the lid, fluff and set aside or serve.

Enjoy!

Essential Recipes

1. Cashew Cheese Spread

Serves: 1 cup of cheese / 5 servings | Prep Time: ~5 min |

Nutrition Information (per serving)

Calories: 151 kcal.

Carbs: 8.8 g.

Fat: 10.9 g.

Protein: 4.6 g.

Fiber: 1.0 g.

Sugar: 1.7 g.

INGREDIENTS:

1 cup water

1 cup raw cashews

1 tsp. nutritional yeast

½ tsp. Himalayan salt

1 tsp. garlic powder (optional)

Total number of ingredients: 5

METHOD:

Soak the cashews for 6 hours in a medium-sized bowl filled with water.

Drain and transfer the soaked cashews to a food processor.

Add the water and all the other ingredients and blend.

For the best flavor, serve chilled.

Enjoy immediately, or store for later.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container M

Fridge at 38 – 40°F or 3°C

4-5 days after preparation

Airtight container M

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

Tip: Substitute the raw cashews with oven roasted cashews to skip the soaking process.

2. Almond Milk

Serves: 5 | Prepping Time: ~60 min |

Nutrition Information (per serving)

Calories: 191 kcal.

Carbs: 12.8g.

Fat: 13.2g.

Protein: 5.4g.

Fiber: 4.1g.

Sugar: 7.6g.

INGREDIENTS:

1 cup raw almonds.

5 cups filtered water.

2 medjool dates, pitted.

1 teaspoon ground vanilla

1 pinch Himalayan salt.

Total number of ingredients: 2

METHOD:

Grab a medium bowl, fill it with tap water and mix a pinch of salt with the water.

Place almonds in bowl, make sure that they’re covered with water, and soak almonds overnight or for about 12 hours.

Remove almonds from salt mixture and rinse almonds in cold tap water.

Preheat oven on lowest setting.

Place rinsed almonds on a baking pan and put in oven to dry, check occasionally to see if the almonds are dry.

Once dry, remove almonds from oven and rinse again under cold water.

Pour the filtered water and almonds into a blender container.

Blend until it is creamy and smooth then strain mixture to filter out the leftover almond pulp.

Place the mixture back in blender and add the ground vanilla and the dates to mixture.

Blend until your preferred milk consistency is reached.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container S

Fridge at 38 – 40°F or 3°C

4-5 days after preparation

Airtight container S

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

3. Mexican Salsa

Serves: 6 | Prep Time: ~10 minutes |

Nutrition Information (per serving)

Calories: 30 kcal.

Carbs: 6.1 g.

Fat: 0.3 g.

Protein: 0.8 g.

Fiber: 2.1 g.

Sugar: 4.2 g.

INGREDIENTS:

4 large, firm tomatoes

1 fresh jalapeno

½ medium red onion

2 tbsp. fresh cilantro (chopped)

1 lime

Himalayan salt & black pepper to taste

Total number of ingredients: 6

METHOD:

Skin and seed tomatoes.

Halve the jalapeno; remove and discard stem, seeds, and placenta.

Cut the tomatoes and jalapeno into fine pieces and add to bowl.

Finely chop the cilantro and red onion and add to bowl.

Juice the lime into the bowl.

Mix the ingredients and season to taste with salt and black pepper.

Let sit for 1 hour before serving.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container

S/M/L

Fridge at 38 – 40°F or 3°C

3 days after preparation

Airtight container

S/M/L

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

4. Peanut Butter

Serves: 2 cups of peanut butter / 10 servings | Prep Time: ~15 minutes |

Nutrition Information (per serving)

Calories: 153 kcal.

Carbs: 7.8 g.

Fat: 11.4 g.

Protein: 4.8 g.

Fiber: 1.0 g.

Sugar: 1.7 g.

INGREDIENTS:

2 cups raw peanuts (unsalted)

½ tsp. Himalayan salt

Total number of ingredients: 2

METHOD:

Preheat the oven to 375°F or 190°C.

Roast the peanuts for about 10 minutes.

Transfer them to a food processor and process for about 1 minute.

Scrape down the sides of the food processor, add the sea salt, and blend again for 1 minute; continue until the desired consistency is reached.

For the best flavor, chill the mix before serving.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container

S/M/L

Fridge at 38 – 40°F or 3°C

5 days after preparation

Airtight container

S/M/L

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

5. Apple Sauce

Serves: 4 | Prep Time: ~40 minutes |

Nutrition Information (per serving)

Calories: 202 kcal.

Carbs: 50.5 g.

Fat: 0 g.

Protein: 0 g.

Fiber: 8.9 g.

Sugar: 38 g.

INGREDIENTS:

4 Jazz apples (peeled, cored, and quartered)

4 Red Delicious apples (peeled, cored, and quartered)

½ cup water

1 pinch Himalayan salt

½ tsp. cinnamon (optional)

1 tbsp. lemon juice (optional)

Total number of ingredients: 6

METHOD:

Put the apples into cold water for about 5 minutes.

Remove the apples from the water and further cut the quarters into slices.

Cook the slices of apple in a saucepan over medium heat with the water and salt.

Stir often and bring down to a simmer after it starts to cook.

After about 10 minutes of cooking, mash the apples while they are still simmering to create a sauce. Continue stirring and mashing further for about 20 minutes until you have a chunky apple sauce.

Add optional cinnamon and/or lemon juice if preferred.

Let it cool.

Blend if you prefer a smoother apple sauce.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container

S/M/L

Fridge at 38 – 40°F or 3°C

3 days after preparation

Airtight container

S/M/L

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

6. Hummus

Serves: 12 | Prep Time: ~25 min |

Nutrition Information (per serving)

Calories: 60 kcal.

Carbs: 13 g.

Fat: 0.1 g.

Protein: 4.6 g.

Fiber: 3.5 g.

Sugar: 2.5 g.

INGREDIENTS:

3 cups dry chickpeas

3 tbsp. sesame seeds

½ cup water

3 tbsp. organic lemon juice (fresh, more to taste)

½ tsp. cumin

Himalayan salt and pepper to taste

Total number of ingredients: 8

METHOD:

Prepare the chickpeas according to the method.

Take a blender and add the chickpeas, sesame seeds, and the water.

Blend well until smooth.

Put all the remaining ingredients in the blender.

Blend all until smooth.

Transfer the hummus to a container, and top it with some additional pepper and salt to taste.

Enjoy!

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container

S/M/L

Fridge at 38 – 40°F or 3°C

4 days after preparation

Airtight container

S/M/L

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

7. Vegetable Broth

Serves: 5 cups | Prep Time: ~90 min |

Nutrition Information (per serving)

Calories: 0 kcal.

Carbs: 0 g.

Fat: 0 g.

Protein: 0 g.

Fiber: 0 g.

Sugar: 0 g.

INGREDIENTS:

10 cups water

2 onions (chopped)

3 medium garlic cloves (minced)

4 carrots (chopped)

3 leafless celery ribs (chopped)

1 sweet potato (cubed)

1 red bell pepper (sliced)

1 cup fresh kale (or frozen, cut)

½ cup fresh parsley

1 tbsp. thyme (dried)

1 tbsp. rosemary (dried)

Himalayan salt and black pepper to taste

Total number of ingredients: 16

METHOD:

Preheat oven to 400°F / 200°C.

Put the onions, garlic, carrots, celery, sweet potato, bell pepper, kale, and parsley on an oven-proof roasting pan or baking tray.

Bake the veggies in the oven for about 20 minutes until browned and caramelized.

Put a large pot over medium heat and boil the water.

Add all ingredients from the roasting pan to the pot with boiling water.

Immediately bring the heat down to low and keep it at boiling point.

Stir every few minutes and add the miso paste, the optional nutritional yeast if desired, thyme, and rosemary.

Add salt, pepper, and any other desired spices to taste.

Cook until half of the water has evaporated.

Take the pot off the stove and let it cool.

Pour the mixture through a sieve and collect the broth in a second pot. Don’t waste the veggies afterwards; they make for a nice side dish!

Use broth immediately, or store.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container L

Fridge at 38 – 40°F or 3°C

5 days after preparation

Reheat in microwave or pot

Airtight container L

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature; Reheat in microwave or pot

When freezing, divide the broth into smaller portions for convenient use later.

8. Flax Egg

Serves: 1 | Prep Time: ~10 min |

Nutrition Information (per serving)

Calories: 37 kcal.

Carbs: 2.1 g.

Fat: 2.7 g.

Protein: 1.1 g.

Fiber: 1.9 g.

Sugar: 0 g.

INGREDIENTS:

1 tbsp. ground flaxseed

2-3 tbsp. lukewarm water

Total number of ingredients: 2

METHOD:

Mix the ground flaxseed with water in a cup.

Let the mixture sit, covered, for 10 minutes.

Use the flax egg in a recipe, or store.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Airtight container S

Fridge at 38 – 40°F or 3°C

3-4 days after preparation

Airtight container S

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

Note: You can use this mixture to replace a single egg in any recipe.

9. Tortilla Wraps (gluten)

Serves: 8 | Prep Time: ~30 minutes |

Nutrition Information (per serving)

Calories: 81 kcal.

Carbs: 11 g.

Fat: 4 g.

Protein: 2 g.

Fiber: 1.6 g.

Sugar: 0 g.

INGREDIENTS:

2½ cups whole grain flour

2 tbsp. ground flaxseed

½ cup water

Pinch of salt

Total number of ingredients: 4

METHOD:

Add the flaxseed, the water, and salt to a medium bowl and mix well.

Let the bowl with the water and flaxseed sit for about 10 minutes before continueing.

Pour 2 cups of flour into the bowl and mix until dough forms.

Add more water if the dough is too dry to mold and falls apart.

Make a big ball of dough and split into 8 equal parts.

Sprinkle a bit of flour on a flat surface for every ball.

Flatten the ball with your hands, and sprinkle flour on the ball of dough when it gets too sticky.

Use a dough roller to flatten the ball into a thin circle. Spin the dough often to prevent it from sticking to the surface.

Make sure that your tortilla wrap is thin and about the size of a medium plate.

Put a large pan over high heat and cook the tortilla for about 30 seconds.

Repeat the process for the remaining balls to make 8 delicious tortillas.

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Ziploc bag or wrapping foil

Fridge at 38 – 40°F or 3°C

3-4 days after preparation

Ziploc bag or wrapping foil

Freezer at -1°F or -20°C

60 days after preparation

Thaw at room temperature

Breakfasts

1. Berry-Bana Smoothie Bag

Serves: 1 | Prep Time: ~ 5 min |

Nutrition Information (per serving)

Calories: 782 kcal.

Carbs: 166g.

Fat: 10g.

Protein: 7g.

Fiber: 37.8g.

Sugar: 100g.

INGREDIENTS:

1 cup blueberries (fresh or frozen)

1 cup raspberries (fresh or frozen)

1 cup strawberries (fresh or frozen)

1 cup blackberries (fresh or frozen)

2 bananas (medium, sliced)

2 green apples (skinned, cored, cubed)

2 cups water

Total number of ingredients: 6

METHOD:

Place all the ingredients except the water in a freezer-friendly Ziploc bag and then place this in the freezer.

When you are ready to make the smoothie, pour about 2 cups of water into the blender followed by the smoothie bag ingredients and blend well.

Serve and enjoy!

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Ziploc bag

Fridge at 38 – 40°F or 3°C

2-3 days after preparation

Ziploc bag

Freezer at -1°F or -20°C

30 days after preparation

Thaw at room temperature.

2. Garden Green Smoothie Bag

Serves: 1 | Prep Time: ~ 5 min |

Nutrition Information (per serving)

Calories: 530 kcal.

Carbs: 50.5g.

Fat: 24g.

Protein: 28g.

Fiber: 37.5g.

Sugar: 27g.

INGREDIENTS:

1 kiwi (peeled, halved)

1 cup spinach

½ cup kale

1 cup banana

½ cup flaxseeds (ground)

¼ cup chia seeds (optional)

¼ cup hemp seeds (optional)

1 ½ cups water

Total number of ingredients: 7

METHOD:

Place all the ingredients except the water in a freezer-friendly Ziploc bag and then place this in the freezer.

When ready for use, pour about 1½ cups of water into the blender followed by the ingredients from the smoothie bag and blend well.

Serve and enjoy!

STORAGE INFORMATION:

Storage

Temperature

Expiration date

Preparation

Ziploc bag

Fridge at 38 – 40°F or 3°C

2-3 days after preparation

Ziploc bag

Freezer at -1°F or -20°C

30 days after preparation

Thaw at room temperature.

3. Mango Blaster Smoothie Bag

Serves: 1 | Prep Time: ~ 5 min |

Nutrition Information (per serving)

Calories: 663 kcal.

Carbs: 122g.

Fat: 16.5g.

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