By Madhur Jaffrey
No matter if acclaimed nutrition author Madhur Jaffrey was once mountain climbing the mango timber in her grandparents' orchard in Delhi or picnicking within the Himalayan foothills on meatballs filled with raisins and mint, tucked into freshly baked spiced pooris, this day those adolescence pleasures evoke for her the tastes and textures of starting to be up.
This memoir is either an drastically beautiful account of an strange formative years and a testomony to the ability of meals to steered reminiscence, vividly bringing to existence a misplaced time and position. integrated listed below are recipes for greater than thirty scrumptious dishes which are recovered from Jaffrey’s adolescence.
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Additional resources for Climbing the Mango Trees: A Memoir of a Childhood in India
Processed in a blender or food processor to form bread crumbs, stale bread is also an essential ingredient in the chilled Spanish soup Gazpacho (see p107). cooked meat stale bread Cooked chicken, turkey, and game are all excellent in soups, as is cooked ham. Cured meats such as chorizo and salami work equally well. In general, leftovers of red meats are not suitable for making soup, although the bones from cooked beef or lamb can go straight into the cooking pot for stock. eggs yolks and egg whites egg yolks and whites Making use of leftover egg yolks is never a problem.
Obviously, they are perishable—store them in a cool, dark place. frozen stock and bouillon cubes onions A supply of homemade stock is a must. Make it in advance and store it in the freezer. For those days when you’re in a real hurry, have some good-quality chicken, beef, or vegetable stock cubes on hand, too. a selection of oils From the best-quality olive oil for garnishing to the more work-a-day varieties such as sunflower oil used for cooking and frying, a good selection of oils is invaluable.
Once the soup has reached the desired consistency, taste it, season, and reheat gently. RESCUING stringy or lumpy Even a soup you’ve processed in a blender can turn out lumpy or stringy. Ladle it into a fine sieve, then use the back of the ladle, a wooden spoon, or a pestle to push the ingredients through. Reheat gently before serving. too salty If you only ever add salt toward the end of cooking and use homemade stock that’s unseasoned, the chances of your soup being too salty are slim. But, if it is, there are a couple of things you can do.