May 10, 2004 · I scrape the pulp through a strainer and toss the seeds & husks and have been quite happy with the results. Yesterday I went to my almost-always reliable international grocery and didn't see the piles of tamarind pods in their usual place. I did see some pods that looked similar, labelled "green tamarind pods" but they were in a refrigerated ...

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Aug 6, 2002 · The same is being done with Tamarind Chutney, for some reason, the restaurant chefs and owners have decided that a brown sauce is not as appealing as a cherry tinted brown sauce So, in the tamarind chutney, they are adding red coloring. Again, when you put it yogurt, it will make it pink. Some chefs are adding coloring to sauces.

Nov 16, 2003 · tamarind juice from about 1 inch cube of tamarind from your block (ie. soak the tamarind pulp in 1/2 cup hot water for a couple of minutes, and squeeze the juice out of the tamarind pulp) sugar and salt to taste. 1-2 tbs cooking oil. Heat the oil in a wok or shallow pan, and fry the shallots till transparent.

Oct 27, 2002 · Tamarind has been a trade item in Europe since Medieval times (maybe before). Medieval - 18th C. British cooking had quite a few sour flavours (barberries, vinegar, green fruit, wine), but I can see any specific reference to Tamarind in any of my sources.

Sep 9, 2002 · I make a chutney of peanuts, onions, coconut, green chillies and tamarind as company for a dosa. Really dry dal (parupu) also does the trick for me. As does a traditional coconut green chutney. I'm not as much into the potatoes as an accompaniment, although I do enjoy a bite now and then. I prefer sambars, chutneys and gunpowder.

May 28, 2004 · 2 hot green chili peppers, thinly sliced (reduce for milder taste) 1 or 2 hot red chili peppers, broken into pieces . or ½ teaspoon crushed red pepper. A few curry leaves. 1 table spoon chopped cilantro leaves. In a heavy skillet, heat 2 tablespoons of oil and add the mustard seeds, urad dal, and channa dal.

Apr 14, 2007 · Recipe says to cover a 2-inch piece of tamarind pulp with 3/4 cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. I have tamarind concentrate in a plastic jar that says TUON ME CHUA.

Mar 16, 2023 · A lot of people believe that tamarind is indispensable in making Worcestershire. I have three things to say about that: I was working from a recipe that didn't include tamarind, and didn't apologize about it. The original recipe came from Emeril Lagasse, and I'm not sure he's ever apologized for anything, but there you are.

Aug 6, 2001 · When hot add mustard seeds, urad dal and a little hing. When the dal reddens and the seeds pop, add some curry leaves, stir once, then add some chopped green chillies and onion. Stir and fry until the onion softens and gets a little golden, then add the aubergine, a pinch of turmeric, some tamarind paste and salt.