Sentences with phrase «tamarind in»

Shortly after this, White became interested in wanted posters for runaway slaves in the United States, and with a fellowship from Tamarind in 1970, White worked extensively on his Wanted Poster series.

Pozanti, who is primarily a painter and sculptor, was invited to Tamarind in February to make her first lithographs.

This is how I ended up taking a cooking class with Tamarind in Luang Prabang, easily the best cookery class I took in Southeast Asia.

For this reason, it can be advantageous to grow tamarind in depleted soils or alongside other crops, thus furthering sustainable practices.

By 1989 the Niyomkuls had reached the big time, too, as they opened Tamarind in New York City, on First Avenue.

Fry green chilies and tamarind in oil for a minute and remove them.

Soak raw tamarind in warm water for 5 — 10 minutes, extract juice and add to the gravy.

Make the tamarind water by mashing the dried tamarind in the 2 tablespoons of hot water until it softens and dissolves.

It has tamarind in it, which I've decided is always the secret in making pad thai taste better.

With the help of spinach, peanut butter and tamarind in this butternut squash curry recipe, that has most certainly been achieved.

To prepare dressing: Soak tamarind in hot water for 5 minutes, using a spoon to break up the pulp.

Cover the tamarind in some warm water and after 10 mins squeeze out the juice, using a sieve take out the juice.

Soak tamarind in 1/2 cup of warm water in another bowl for 15 minutes.

Any curry with tamarind in it tastes even better the next day, when the flavors have had time to develop.

Soak the tamarind in 3/4 cup boiling water for 15 minutes.

Place the tamarind in a bowl.

Not exact matches

Its Granary Café is also the latest in the Mother City's emergence of haute cuisine — though The Shortmarket Club (from the minds behind local favorite The Test Kitchen) is worthy of a look for its deco interiors and flavorful plates like Scotch eggs with truffle and kingklip with tamarind.

Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.

Indonesian cookery is similar to Malaysian because they share many common ingredients: coconut, chiles, ginger, galingal, and tamarind, in particular.

O my goodness, I tried these tonite and served it in a wrap (2pieces per wrap), Iade homemade wraps too, to go with these and added chopped cucumbers, chopped tomatoes, and chopped onions to the yogurt along with fresh grated garlic, and drizzled some tamarind and date chutney (which is available at any Indian grocery store, readymade bottles)......... me and hubby were in heaven.....

Spicy tamarind chile candies are popular in Mexico, so a fun twist on this recipe would be to add some spice to this cocktail.

But trust me, it's incredibly delicious, and is especially amazing in a tamarind margarita.

Stir in the sambhar masala, tamarind paste, if using and the cayenne pepper.

1/2 teaspoon tamarind paste, diluted in a little warm water to remove the seeds (optional, omit if tomatoes are sour)

Stewed with some light spices, tomatoes and sometimes tamarind is how they are more commonly prepared in Mauritius and how I love them.

Perfect use for all those pumpkins that the grocery stores have on the post-Halloween sale... I could see myself varying this recipe in a million different ways - add some tamarind for tang, or sour cream if I'm feeling «dairy»... mmmmm!

Phoebe, it definitely benefits from the tamarind paste and in restaurants, tamarind paste is what gives Pad Thai that orange - y color.

My mother - in - law follows the traditional way of cooking it by simmering the tamarind sauce for a while till the raw smell of tamarind disappears and then she adds the chopped greens in it.

I am making this right now, Sep 3 evening, as autumn creeps in — LOVE the idea of the mild flavorful chile heat combined with a «raisiny» sweet depth and cider vinegar tang — a bit like tamarind sauce which I've been using on everything.

Tamarind and coconut in this recipe makes the Amaranth taste slightly different from other versions cooked of the same in North India.

You can also make the tamarind sauce early in the day and park it in the fridge.

They are always being sold in front for $ 1 each, along with huge slabs of Tres Leches cake and agua fresca in 6 or 8 different flavors (Tamarind!).

Unlike the more common curry laksa found in Australia, the Penang version is fish - based and strongly flavoured with tamarind, lemongrass, turmeric, Vietnamese mint leaves and ginger flower.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

Marinated in Yogurt, Ginger, Garlic, Tandoori Spices and Served over Onions and Peppers) Served with Tamarind and Mint Chutney

Every Pongal my Mil (mother - in - law) takes out her special heavy brass pots (passed on to her by her MIL) and cleans it using thick tamarind paste.

My Fred Meyer had a ton in the produce department so I went ahead and made my own tamarind puree for the peanut sauce.

Add tamarind paste, turmeric powder, salt in the pan and keep boiling till the vegetables become soft to touch.

They come in an amazing variety of flavors such as tuna (the fruit of the prickly pear cactus), tamarind, cajeta or caramel, cucumber with chile, rice, and even elote or corn.

Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.

Tamarind pulp is 8 to 14 percent tartaric acid (also found in wine) that is used to make cream of tartar.

The British conquered Trinidad in 1797 and introduced breadfruit to feed the slaves, as well as tamarind from the East Indies.

Also, can I substitute tamarind / calamondin juice (have a prolific tree in my backyard)?

By Dave DeWitt Recipes: Minced Meat Curry Black Lamb Curry Goan Pork Curry Tamarind Chicken in White Curry Sauce Shrimp and Crab Curry Mango Curry Although there is no definitive proof, I suspect that curries originated in southern India because the Malabar Coast of Kerala became the first spice - growing region of India.

Tamarind pulp or juice could be substituted in small quantities for lime juice (citric acid) and / or vinegar (acetic acid), but it would radically alter the flavor of the sauce.

Article and Location Photos by Victor Paul Borg Main Bazaar, Delhi Recipes: Spiced Fish Egg BallsTiger Prawns in Coconut Milk CurryWest Bengal Fish CurryWhole Fish in Mustard SauceFish in Tamarind Paste With unusual furtiveness and haste, Sanghamitra moved towards the door as she announced that she was going to the West Bengal market round the corner.

Tamarind is also available in markets as paste, jars of concentrated pulp, syrup, and even powders.

2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying

Another unusual Sri Lankan recipe, Tamarind Chicken in White Curry Sauce, below, combines the tartness of tamarinds with the heat of chiles and the pungency of shallots, garlic, and spices.

In addition to cardamom, Kaminski points to tamarind, lemongrass, ginger, kaffir lime, cinnamon, and clove.