n the green pepper, honey, tamarind and aubergine pieces and lower
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
hem. I found tamarind broth cubes (listed as tamarind powder b/c
n a bowl.
Soak tamarind pulp in 1 cup water
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.
plit peas).
Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot
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.
br>Add the coconut and tamarind juices and cook for another
Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.
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.
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Remove scum from top of soup and discard.
Place tomatoes, taro, jalapenos green beans, and radishes in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
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.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
bout 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and
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.
Stir the mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric
inutes.
Add okra and tamarind and mix things together well
o seal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup