Asian Pickles: India: Recipes for Indian Sweet, Sour, Salty, by Karen Solomon

By Karen Solomon

A DIY consultant to creating the tangy pickles of India, that includes recipes starting from conventional chutney and achar to new mixtures utilizing cutting edge constituents and techniques.

For Asian nutrients aficionados in addition to preservers and picklers searching for new frontiers, India's diversified and occasionally highly spiced array of pickled items and leading edge style pairings will wow the palate. In Asian Pickles: India, revered cookbook writer and culinary venture maven Karen Solomon introduces readers to the original constituents utilized in Indian pickle-making, and various concepts past the fundamental brine. For the amateur pickler, Solomon additionally features a significant array of fast pickles with easy-to-find components. that includes 15 of the main sought-after Indian pickle recipes--including Coconut-Mint Chutney, bitter Mango Pickle, Cauliflower Pickle, and more--Asian Pickles: India may also help you discover a brand new retaining horizon with fail-proof directions and a range of useful assets.

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Extra resources for Asian Pickles: India: Recipes for Indian Sweet, Sour, Salty, and Cured Pickles and Chutneys

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W H I S K E Y S O U R Whiskey Sour This retro treat is traditionally served straight up in a small, stemmed glass, but we like it on the rocks, maraschino cherry and all. Saucy variations use Scotch, rum, bourbon, brandy, and even gin in place of whiskey. 2 ounces lemon juice 1 /2 teaspoon superfine sugar 2 ounces blended whiskey Orange wheel Maraschino cherry Shake together with ice and pour into a tumbler over ice. Garnish with an orange wheel, a maraschino cherry, and a swizzle stick. Scotch whisky is distilled in Scotland; all other whiskeys are spelled with an e.

Garnish with a lime wedge. Best enjoyed when feeling sultry and slightly dangerous. C H A M PA G N E C O C K TA I L Champagne Cocktail A regal choice for the urbane lady, some prefer this bubbly cocktail with 1⁄2 ounce cognac and 1 ⁄2 ounce Grand Marnier added to the mix. 1 sugar cube 2 dashes Angostura bitters 5 ounces chilled Champagne or brut sparkling wine Lemon twist Place sugar cube in flute and douse with bitters. Top with Champagne, adding a lemon twist. “Sparkling wine” refers to effervescent wine produced using the méthode champenoise .

For a Frozen Daiquiri, blend with a cup of crushed ice. Doll this simple concoction up with fresh fruit or fruit purée. F R E N C H 7 5 French 75 This glamourpuss of a drink is named after a World War I-era French field gun. ” 1 /4 ounce gin /4 ounce Cointreau 1/4 ounce lemon juice 4 to 5 ounces Champagne Lemon twist 1 Shake the first three ingredients together with ice and strain into a chilled flute. Top off with Champagne and a twist. Chill glasses by placing them in the freezer for several minutes.

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