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How to Use Tamarind in the Kitchen
Tamarind has been an important ingredient in Indian cuisine since ancient times, valued both as an appetizer and a digestive aid.
The pulp from its pod is especially useful and is primarily incorporated into savoury dishes.
Additionally, tamarind is often used to prepare drinks and soups for a variety of purposes.
It imparts a distinctive aroma and a tangy, sour flavour to recipes.
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Recipes:
Tamarind-Jaggery Appetizing Balls:
| Ingredients: |
| Tamarind |
½ cup |
| Jaggery |
½ cup |
| Rock salt |
As per taste / ½ t.spoon |
| Sugar powder |
2-3 t.spoon |
| Black pepper powder |
½ t.spoon |
| Recipe: |
| Clean the tamarind by removing any fibres, seeds, and the outer shell if present. |
| Place the tamarind, jaggery, rock salt, and black pepper powder into a mixer jar. Blend well until fully combined into a smooth mixture. |
| Transfer the mixture to a frying pan and roast on low heat, stirring continuously, until it thickens and turns brown. Be careful not to burn it. |
| Spread the mixture onto a plate and allow it to cool slightly. |
| Once cool enough to handle, shape the mixture into small, candy-sized balls. |
| Roll the balls in powdered sugar to coat them evenly. |
| Store the balls in an airtight jar. They can be kept fresh for 15-20 days. |
| These tamarind-jaggery balls are a delicious candy alternative, perfect for satisfying small hunger pangs, boosting appetite, and aiding digestion. |
Tamarind-Coriander Cold Infusion:
| Ingredients: |
| Tamarind |
½ cup |
| Coriander seeds |
¼ cup |
| Rock salt |
as per taste |
| Jaggery |
2 t.spoon |
| Water |
2 glass |
| Recipe: |
| In a bowl, combine the water, tamarind, coriander seeds, and jaggery. Let the mixture soak overnight or for about 12-14 hours. |
| After soaking, mash the mixture thoroughly using your hands or a hand blender. |
| Strain the liquid to remove fibres, seeds, and any coarse particles. |
| Add rock salt to taste. |
| Serve the drink at room temperature. |
| This refreshing and healthy infusion is ideal for summer, helping to prevent dehydration and manage excessive sweating. |
Tamarind-Moong Salad:
| Ingredients: |
| Cucumber |
1 cup |
| Tamarind |
¼ cup |
| Pumpkin seeds |
1 t.spoon |
| Sesame seeds |
1 t.spoon |
| Almonds |
3-4 |
| Moong beans boiled |
1 cup |
| Salt |
As per taste |
| Pepper powder |
½ t.spoon |
| Recipe: |
| In a frying pan, dry roast the almonds, sesame seeds, and pumpkin seeds until the sesame seeds begin to crackle. Set aside. |
| Boil the tamarind in 1 cup of water until fully cooked. Strain it to obtain a semi-liquid paste. |
| In a large bowl, combine the boiled moong beans, diced cucumber, and rock salt. |
| Add the tamarind paste to the mixture and mix well. |
| Toss in the roasted seeds and almonds, then sprinkle the black pepper powder. |
| Serve at room temperature. |
| This healthy and refreshing salad is perfect for breakfast or lunch. It also makes a great light one-pot meal that's easy on the stomach. |
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