Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

I think my tamarind usage is pretty basic -- usually for savory sauces/dips/chutney, tamarind rice, some veggies and channa dhal.

I think the application of tamarind in a sweet dish would be wonderful, just a hint perhaps? Although, I've never used it in that manner.

Tamarind Jam sounds delightful, I'll have to give that a try.

--Jenn

Link to post
Share on other sites

tamarind syrup (with a hint of ginger) over vanilla ice-cream might be nice. i'm not saying i've ever made it myself. i'm an ideas person--somebody else should waste their money experimenting with my ideas and then let me know how they are.

Link to post
Share on other sites

We like to do our own "fusion" cuisine by making the tamarind-honey barbecue sauce in Gray Kuntz's cookbook and serving it over a pan-roasted onglet, with rice and Salvadoran-style red beans. Kind of France meets Asia and Central America by way of New York and Mt. Pleasant (my 'hood).

I'm on the pavement

Thinking about the government.

Link to post
Share on other sites
I'd be interested in seeing some desserts with tamarind! I love the way it makes my copper and brass vessels shine.

Naturellement is a range of excellent jams, syrups and a few other kinds of foods produced in Auroville, and now being sold to a wider market. They make a tamarind jam which is FANTASTIC. Not everyone might agree - its one of those love it or loathe it products, but I think it delivers a sweet-sour-fruity kick that I've never got from any other jam.

The lady who makes it told me that she was just trying to make a tamarind syrup one day and the batch got too thick, so she decided to go all the way and see if it could become solid enough to qualify as a jam and this is the result. She said the ingredients are very basic - dried tamarind, sugar, maybe some lime and absolutely no preservatives. Why don't you give it a try?

Vikram

That sounds very interesting Vikram. Must try it sometime. Somehow I can almost taste it - is it a bit like pomegranate molasses? The sorbet, the BBQ sauce and the syrup sound delicious too. I love the taste of tamarind (especially the concentrate) but I have never done more with it than the usual stuff like sambhar, tamarind rice, meethi chutney and curries. I did, however, make a drink out of pom. molasses which was quite nice.

Suman

Link to post
Share on other sites
I did, however, make a drink out of pom. molasses which was quite nice.

Suman

Suman:

That sounds interesting. Would love to try your recipe.

I use tamarind for sambhar, tamarind rice, green chili chutney with tamarind and toasted sesame seeds, Coconut chutney powder, and the Kerala specialty Puliingi -with green chilies, ginger and tamarind.

Ammini Ramachandran

www.Peppertrail.com

Link to post
Share on other sites

Hello Ammini,

Here's my recipe (if you can call it that):

Dilute pom. molasses and add sugar to taste. Serve chilled with ice. Maybe you can even do something a bit jal-jeera-ish to it like add some chat masala or rock salt, but I haven't tried that yet.

Suman

Link to post
Share on other sites

Hello again Ammini,

Here's another (and I believe, ancient) Indian recipe to use up leftover pomegranate molasses. I found it in a wonderful book called 'The Spice Trail'. I've made it so often that now I just add in things rather than follow measurements precisely. It comes out good every time.

Make Rajma as usual, add some chopped beetroot to it along with PM. Adjust the seasonings. Garnish with chopped walnuts. Not only delicious, but also stunning with its burgundy redness.

(It occurs to me as I write this that you could perhaps throw in some fresh mint )

I haven't typed out the recipe for copyright reasons, but if you need to clarify something, please feel free to PM me.

If you're into Middle-eastern food, PM goes very well with lamb and mint.

Suman

v

Link to post
Share on other sites

Make Rajma as usual, add some chopped beetroot to it along with PM. Adjust the seasonings. Garnish with chopped walnuts. Not only delicious, but also stunning with its burgundy redness.

(It occurs to me as I write this that you could perhaps throw in some fresh mint )

suman,

do you put the beetroot in raw? how finely do you chop it? and you don't cook the dish any more after you add it?

thanks,

mongo

Link to post
Share on other sites

The recipe calls for roasted beetroot. The only beetroot that I normally get to see here is the cooked, vacuum-packed kind. So I chop it up into about 1 cm dice and add it towards the end. You can also drizzle some walnut oil on top if you have some lying about.

Suman

Link to post
Share on other sites

I love to drink tamarind in the summer -- melt tamarind paste and sugar in boiling water to get a syrup, which I later dilute with water and a lot of crushed ice. You can get a tamarind soft drink at mexican places but it has too much sugar for my taste.

But you have to be careful with it, right? Part of the reason it is so cooling, I am told, is that it thins the blood, or lowers blood pressure or something like thatl. Does anyone know exaclty? I just know from my dad that ingesting too much tamarind or too many fava beans were two tricks people would use to get out of the army.

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...