Sentences with phrase «using tamarind»

I also doubled the sauce, using the tamarind paste option without problem.

I am following my mommie's home - style recipe to make teekha pani.This teekha pani has a Spicy, Tangy and sweet taste.you don't need to have meetha pani at all but however, I am using tamarind chutney by adding some water as meetha pani.

Traditionally Pulikachal or Puliyogare gojju («Gojju» means «gravy») is made using Tamarind juice / water and spices.

I didn't have lime juice, used tamarind juice instead.

2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano

I'll make this again for sure but will use tamarind juice instead.

I use tamarind paste in this recipe, which is Whole 30 approved.

Not exact matches

I used a mix of apple cider vinegar and tamarind concentrate instead of lemon juice.

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

Tamarind paste — Tamarind paste is just the fruit (separated from the pod and seeds) of the tamarind tree made into a ready - to - use cookinTamarind paste — Tamarind paste is just the fruit (separated from the pod and seeds) of the tamarind tree made into a ready - to - use cookinTamarind paste is just the fruit (separated from the pod and seeds) of the tamarind tree made into a ready - to - use cookintamarind tree made into a ready - to - use cooking paste.

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!

This recipe was so simple, but I found the tartness to be overwhelming - I used the 2 tbs of tamarind paste (http://www.amazon.com/Tamicon-Tamarind-Paste-8oz/dp/B000JSQKL6), I think it was too much?

The chillies, tamarind and yogurt land a very interesting flavor to this dish, not to mention the ghee used.

«Puli» means «sour» refers to the use of Tamarind as one of the main ingredients.

I used store bought Tamarind paste here.

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.

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

Some recipes use both lime and tamarind juice.

It is said that the tamarind adds some flavor and acidity, but if you don't have tamarind, you can use white vinegar instead.

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.

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

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste

The tamarind concentrate I have is pretty runny (I think it is intended for drinks) so I did not dilute and used 2 tbsp 1/2 tsp.

The toppings used here are corn with a tangy tamarind sauce.

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

If you don't have a friend like Laura, or can't find kiwi chutney at your local market, you can always try using other sweet chutneys such as mango or tamarind.

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

Pin It 2 Servings Ingredients: Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek... Continue Reading →

This recipe uses Baron's Caribbean Marinade (hot or mild) A wonderful fusion of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 10 oz sweetened tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy sauce Preparation Make the Sweet Ginger Dipping sauce first and put aside.

The only thing that is missing here from my mom's classic combination is fried garlic (minced and fried in vegetable oil with a little bit of turmeric) and tamarind juice (which she uses in place of citrus often).

Sweetened tamarind syrup is ready to use.

Tamarind concentrate is usually packaged, also ready to use, in 8 - oz.

Finally I used tangy tamarind and smoky chipotle chiles to create a sweet and sour dipping sauce that is absolutely optional, but so good you would not want to do without.

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

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

TARE 2 tablespoons miso paste (I use yellow) 50 ml (1/4 cup) tablespoons tamari or shoy sauce 50 ml (1/4 cup) mirin 5 garlic cloves, crushed 1 1/2 tablespoons Sriracha 3 tablespoons chickpea flour 1 1/2 tablespoon tahini 1 tablespoon toasted sesame oil 1 tablespoon tamarind paste 1/2 tablespoon freshly grated ginger

It's used in various soups, sauces and marinades, and Syhabout also fondly remembers his mother making homemade tamarind jam to spread onto toast.

* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper

They're these round balls that look like round balls of dirt once they're pickled with chopped lime leaf, dried chile salt, and tamarind; you use it as a pickle for rice and lentil dishes or in yogurt dishes.

I see no harm in it, but it is not nearly as good as tamarind, the ingredient used in India.

I used store bought tamarind concentrate in this recipe, you can also use raw tamarind.

Tamarind is a sticky sour fruit that is used in many Thai and Indian dishes.

I think that next time I will use MORE tamarind!

There are more than a hundred herbs and spices used in Thai cuisine; these are some of the most commonly used: lemongrass, ginger, turmeric, galangal, kaffir lime, lime, tamarind, coriander, holy basil or sacred basil, sweet basil, cloves, siam cardamom, black pepper, cinnamon.

Tamarind is a tropical fruit that is high in nutrients and has several health benefits and uses.

Tamarind is commonly used to flavour potatoes in India, and makes this low - fat salad authentic and punchy

Buy only organic tamarind, which can be purchased in blocks and ready - to - use slices; you can also buy it in concentrate or paste form.