Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
Add hot pepper and black pepper
Cover mixture with plastic wrap and set aside overnight at room temperature.
Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
For Wheat Balls:
Knead with water to
break tamarind into segments.
Sprinkle with soda and salt and pour boiling water on tamarind.
Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
Stir in 2 cups of sugar and blend well.
Cover and set aside at room temperature overnight.
Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
Shape into balls and allow leave a couple hours to dry.
Roll balls in sugar. Wrap in paper squares and store.
Will keep for up to two weeks.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
nd dehydrate at 115 F for 2 to 4 hours, or
Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
Roll the ball in granulated sugar, and store in an airtight container.
>Cool 3 tablespoons peas for blend.
Blend together cooled
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
akes, combine ingredients for rice balls. Knead dough for several minutes until it
oll 1/2 inch diameter balls with the dough.
Cut
he preheated 300 degree oven for 10 minutes.
Remove the
dip out mixture & roll into balls.
Roll the potato ball
Melt butter and while hot, stir in peanut butter.
Mix well and add vanilla, powdered sugar and Rice Krispies.
Work in with hands until it will form balls.
If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
Dip into melted chocolate and paraffin or shortening with toothpick.
Cool on waxed paper.
METHOD FOR SAUCE:
In a large
owl and microwave on HIGH for 5-6 minutes; cool and
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
nd toast in the oven for 5 to 7 minutes, until
Combine all ingredients for the balls, except for the oil and mix together thoroughly.
Shape into 1\" balls and chill for at least 1 hour - or freeze now for future use.
Thaw completely before frying.
Fry at 360F until the balls are a rich golden brown.
Serve at once.
To make the sauce:
Combine all the ingredients into a small saucepan and simmer for 10 minutes.
Serve hot or cold.
br>Gently form 25 small balls.
One layer of puff