Sentences with phrase «tamarind pulp»

Place tamarind pulp in a small medium - mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by).

When serving you can pour another tablespoon of tamarind pulp thinned with water, to get a tangy taste

Add tamarind pulp and remaining sauce ingredients.

Dried tamarind pulp is available at some Indian and Latin markets, specialty foods stores, and supermarkets, and online.

Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached.

5 tablespoons oil 3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water 3/4 cup roasted peanuts, skins removed and coarsely blended 3/4 cup water Sugar, to taste Salt, to taste

1 onion, finely diced 5 cloves garlic 1 Tsp black mustard seeds, crushed 2 Tsp chili flakes, or 1 - 2 crushed dried chilies 1 Tsp cumin, toasted and ground 1 Tbsp brown sugar (preferably jaggery or demerera) 1/4 cup tamarind pulp 1/4 cup hot water 1 inch piece of ginger, either diced finely or shaved with a microplane 1/2 of a tomato, finely diced

Take dates and the water it was soaking in, and tamarind pulp in a saucepan.

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

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.

Tamarind pulp is like a dense brick of tamarind, seeds and all.

But since mango season is long past, we can use tomatoes and tamarind pulp.

Now, where should I go next to find my tamarind pulp and my mulatos?

I first went to Mercado La Merced where notwithstanding its extraordinary size, I could not find the tamarind pulp and the mulato chiles were not the quality I wanted, but went home with my anchos, pasillas, seeds, nuts and chocolate.

Time to go to the market — this time in Mexico City — to get the tamarind pulp, the chiles, seeds, nuts, and spices needed for the project.

In this Andhra Style Pulihora Recipe, the tamarind pulp is cooked and thickened with spices, green chillies and curry leaves.

Pulihora Recipe Andhra Style is a little different to the Tamil style Puliyodharai, where the spices are roasted and ground before adding to the tamarind pulp.

Tamarind pulp should smell sweet and fresh, with a fragrance akin to that of apricots; avoid purchasing tamarind that smells bitter or mildewed.

* 2 Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped dried red chiles * 1 - 2 thin slices of ginger * 2 Tablespoons fish sauce * 2 Tablespoons tamarind pulp * 3 Tablespoons palm sugar (can substitute light brown sugar)