▢ 2 tbsp Tamarind pulp ▢ ½ cup Coriander Leaves finely chopped For Cooking Dal ▢ 1 cup Toor Dal ▢ 1 tsp Turmeric powder ▢ 3 cups Water Mixed Vegetables to Use ▢ 1 no Potato peeled and chopped ▢ 1 no Brinjal chopped ▢ 1 large Carrot chopped ▢ 1 cup Cucumber...
This is extremely easy to cook. The sauce and garnishing can be made in advance, then when you are ready to eat it just fry the beancurd and it’s ready to eat. My son who is not a big fan of beancurd loves this dish too!! If you enjoy our recipes and they are helpful to y...
Tamarind juice adds a tinge of citrusy flavor to the sambal. I soak a tablespoon of tamarind pulp in hot water to extract the flavor, then pour the extract through a fine wire mesh strainer to catch the pulp and seeds. Alternatively, use thestore-bought tamarind pasteif tamarind pulp is ...
To say you can use mace in almost any recipe would be an understatement. It is incredibly versatile, appearing in everything from desserts to sauces to fancy cocktails. The key is to add mace toward the end of the cooking process, as it tends to be sensitive to heat and quickly loses i...
For sourness tamarind pulp, lemon juice or mango powder can be added in this stir fry. Addition of potatoes is optional , you can either add both karela and potato or use only karela. Try to choose tender small karela’s which have tender seeds but if seeds are hard and ripe then ...
People also make the pulp into a lemonade-like beverage -- similar to tamarind, another popular drink in the tropics. Artisans will often dry out the seeds and use them to make necklaces and other craft items. Monkeypod seeds also make a good livestock feed. This has the added bonus ...
The tamarind extract has a sour note. Since some people might not prefer the presence of the sourness, so it is also an optional item. The use of blender versus mortar and pestle to prepare the chili pasteSome cooks prefer using mortar and pestle to prepare the chile paste instead of ...
Tamarind is a fruit that’s commonly found in Thailand and is a key ingredient used to make the pad Thai sauce. It grows in long pods and is often sold as pulp that's been compacted into blocks, or bricks. To use it, you soak a block of the pulp in warm water for an hour or ...
If you have access to a kosher supermarket, look for “prepared tamarind” near the tahini. This tamarind is exactly what my grandma makes: pulp, sugar and lemon juice simmered and strained. It’s ready to go right out of the jar and is the consistency of thick pancake batter. Here...
Keep the glass upside down so the juices don't run down the sides and proceed to the next step to apply the rimming ingredient. You can use any piece of cut fruit (e.g., peach, pineapple, etc.) in the same manner. Liqueurs, Syrups and Other Rimming Options ...