Cover tamarind pods with hot water.
Let stand 1 hour; drain.
Rinse and drain.
Remove pods, stems and strings from tamarinds.
Place pods in 2 quarts of water.
Let stand at least 8 hours or overnight; strain, reserving liquid.
Press as much tamarind pulp as possible through a sieve.
Mix pulp, reserved liquid and the sugar or honey.
Heat just until the sugar or honey melts.
Cover and refrigerate until chilled.
Serve over ice.
Put the tamarind and water in a large bowl.
Let soak for an hour or so.
Then remove seeds with your hands.
Try to mash up the tamarind, for this will make it easier to remove the seeds and give the water a more pronounced flavor.
Pour water through a strainer.
Add sugar.
Refrigerate until well chilled. Serve and enjoy!
Serve chilled with lots of ice.
Soak the tamarind in 1 1/2 cups of water.
Allow it to sit for 3-4 hours.
After that, mash the tamarind to extract the pulp{juice}.
Put this pulp, salt and sugar in a bowl and whisk thoroughly.
Pass it through a thin cloth or metal sieve to sieve.
Add rock salt and the roasted cumin to the tamarind juice.
Blend well.
Garnish with corriander and mint leaves.
Add cold water, as needed, and refrigerate.
Serve chilled in tall glasses.
Enjoy!
>A note about the tamarind soup mix: If you'
f paste in this recipe. Two tablespoons tamarind syrup was stirred into
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
Unpeel the fresh tamarind pods.
Scrape any remaining peel bits under running water,.
Bring unpeeled tamarind to boil in some of the recipe water.
Simmer for about 3 min.
Let cool and with hands get the pits out.
Process unpitted pulp in blender.
Sweeten remainding water.
Mix everything together.
Sieve for any remaining pulp threads or peel bits.
Chill and enjoy.
pices with rice wine, sauce, tamarind, sugar, ginger, garlic and water
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.
Soak Tamarind in warm water for 1/2 hour - 1 hour to soften.
Strain through seive and press down with a spoon to extract all the juice.
Discard dregs and use the juice as required in recipe.
keeps in the fridge for up to a week.
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.
inutes.
Add okra and tamarind and mix things together well
o seal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup
an again.
Add the tamarind paste and seasoning.
Boil
nd keep warm.
Tamarind Jus: Soak tamarind in water until soft
Soak tamarind paste in 1/2 cup
Combine tamarind and 2 cups boiling water in a medium heatproof bowl. Cover and let stand for 30 mins. Strain tamarind over small bowl, pressing to extract all liquid, discard tamarind pulp.
Heat oil in a medium heavy-bottomed saucepan over medium-high heat. Cook mustard and cumin seeds, stirring, until they pop. Stir in dates, tamarind liquid and vinegar. Bring to a boil then reduce heat and simmer, stirring occasionally, for 5 mins, or until mixture is almost dry. Blend or process mixture until almost smooth.
uice, sugar, orange zest, butter, tamarind paste, and ginger in a
Place tamarind pods, cleaned of all shells
boil.
Place the tamarind pulp in a heatproof mixing