Garlic Scape Pickle Recipe Ingredients: - 1 or 2 kg (according to you) garlic scapes, trimmed and cut into 2-inch pieces - 2 teaspoons red chili powder (adjust to taste) - 2 tablespoons roasted coriander seeds, coarsely ground - 1 tablespoon salt (adjust to taste) - 1 cup vinegar (white or apple cider vinegar) - 1/2 cup mustard oil Instructions: 1. **Prepare the Scapes**: - Wash the garlic scapes thoroughly under running water and pat them dry with a clean kitchen towel. Trim any tough ends and cut them into 2-inch pieces. 2. **Sterilize the Jar**: - Sterilize a glass jar and its lid by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Let them air dry completely. 3. **Combine Ingredients**: - In a large mixing bowl, add the cut garlic scapes. - Sprinkle the red chili powder, ground roasted coriander seeds, and salt over the garlic scapes. 4. **Add Vinegar**: - Pour the vinegar over the garlic scapes and spices. Mix everything together until the scapes are evenly coated with the spices and vinegar. 5. **Heat the Mustard Oil**: - In a small saucepan, heat the mustard oil over medium heat until it starts to shimmer and releases a nutty aroma. Turn off the heat and let it cool slightly. 6. **Combine with Oil**: - Pour the warm mustard oil over the garlic scapes mixture in the bowl. Toss everything together thoroughly to ensure the scapes are well-coated with the oil and spices. 7. **Pack the Jar**: - Pack the garlic scapes into the sterilized jar, pressing down gently to remove any air pockets. Ensure the scapes are fully submerged in the oil-vinegar mixture. 8. **Seal and Store**: - Seal the jar tightly with the lid and let it sit at room temperature for 1-2 days to allow the flavors to meld. - After the initial resting period, store the pickle in the refrigerator. It will be ready to eat in about a week, although the flavors will continue to develop and intensify over time. 9. **Serve and Enjoy**: - Enjoy your garlic scape pickle as a condiment with meals, in sandwiches, or as a tangy snack on its own. #### Notes: - Always use a clean, dry spoon to scoop out the pickle to avoid contamination. - The pickle can be stored in the refrigerator for several months, provided it remains submerged in the oil-vinegar mixture. Add more oil if necessary to keep the scapes covered. Thank you Flavour Fusion Kashmir
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Chicken Karhai Recipie Ingredients Whole Chicken Onions - 2 Tomatoes- 4 Green chillis - 4 Ginger garlic paste Fresh coriander Cumin seeds Cinnamon sticks Black pepper Cloves Bay leaves Green cardamom Spices : red chilli powder, turmeric powder, coriander powder, garam masala, salt. Yogurt Fry the whole chicken until it turn golden brown. Take it out on a plate Put bay leaves, cumin seeds, black pepper, cloves, cardamon in the oil. Saute Put onions and ginger garlic paste in the vessel, stir well and add green chillis and tomatoes. Add salt Add all the spices and coriander Add yogurt Stir well Add the fried chicken and mix it well add water and let it cook for 15 minutes. And the chicken karhai is ready! Thank you
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