our hands break the block of Tamarind down into smaller pieces first
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
ightly.
With the help of greased hands form 12-14
dd whole chilies and dry tamarind if using.
Saute until
Over medium heat a tbsp of oil in a frying pan.<
urmeric. Heat a little bit of oil in a medium skillet
Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
Cover and refrigerate for at least 30 minutes before serving.
inutes.
Take 1 tablespoons of oil in a pan.
Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel.
In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly.
Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve.
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Soak moong-dal vada for 4-5 hours.
While serving, squeeze out the water.
Put it in a serving plate.
Beat the curd along with sugar and pour over the vadas.
Also pour the tamarind chutney and sprinkle all the masala to taste.
Garnish with chopped coriander.
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
Place tamarind in small bowl and pour the boiling water over it.
Stir and mash to separate and dissolve in water.
Discard the seeds and fiber.
Make to puree.
br>Meanwhile, combine all the chutney ingredients in a food processor
Preheat oven to 500\u00b0.
Cut four sheets of foil, each 1 foot square.
Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes.
Divide the leeks equally, placing 1 portion in the center of each piece of foil.
Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast.
Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
1 tablespoon of the chutney, coriander and half each of the salt and
Combine chicken, 3 cups of water, salt and bring
nip any large pieces of mango chutney.
Stir chutney into cranberry mixture
Sprinkle both sides of the pork pieces with some of the salt and
wok, add the mango chutney, and cook until it's