Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
yoghurt misc
| General Recipes
Cooking receipe to make yoghurt misc under category General Recipes. You may find some video clips related to this receipe below.yoghurt misc
[ read more ]
chinese leaves in soy sauce
| General Recipes
Cooking receipe to make chinese leaves in soy sauce under category General Recipes. You may find some video clips related to this receipe below.chinese leaves in soy saucechinesesouthern region450g Chinese leaves1 tablespoon groundnut oil1 tablespoon light soy sauceCut the Chinese leaves into 3.5 cm
[ read more ]
windfall apples and cream
| General Recipes
Cooking receipe to make windfall apples and cream under category General Recipes. You may find some video clips related to this receipe below.windfall apples and cream8 baby apples such as Cox[tubepress mode='tag', tagValue='windfall apples and cream']
[ read more ]
Smoked Salmon Cheescake Recipe
| Appetizers
Type: Smoked Salmon Cheescake Free Cooking Recipe - Appetizers Simply good! Ingredients / Directions 2 cup(s) soft bread crumbs2 tbsp margarine or buttermelted3 eggs1 15 oz. carton Ricotta cheese6 oz Swiss cheese shredded1/2 cup(s) evaporated skim milk4 oz smoked salmonfinely flaked W
[ read more ]
Cooking receipe to make tamarind info under category General Recipes. You may find some video clips related to this receipe below.
tamarind info
Most indians remember eating tamarind pulp with childhood friends hidden away from disapproving adults on hot lazy afternoons. Its sour sweetness is all the more tasty with a sprinkling of coarse salt. Children mercilessly stone the tree to get the fruit. In the hot summer months balls of tamarind are laid out to dry in the sun especially in central and southern India where the fruit is grown. The dried balls are stored for use through the year in earthen jars and bits are broken off as and when required. Tamarind is sometimes known as the indian date. In Hindu mythology tamarind is associated with the wedding of the Hindu God Krishna which is celebrated by a feast in November.
how it grows
The tamarind tree is an evergreen which grows to a height of 20m (70ft). It has small oval leaves and bears pods which are runnerbean shaped with flowers in May and fruits in October to November. India exports a few thousand tonnes of tamarind to Wfft Asia Europe and the USA each year
appearance and taste
The tamarind pod is crescent shaped and brown with a thin brittle shell. It grows up to 10cm long and contains a fleshy pulp held together by a fibrous husk. Within this pulp are squarish dark brown shiny seeds. It is the pulp that is used as a flavouring for its sweet sour fruity aroma and taste.
buying and storing
It is available as a pressed fibrous slab or as a jamlike bottled concentrate. To make tamarind extract soak a little of the tamarind slab in warm water. Once it gets mushy mix it into a paste and pass it through a sieve. The fine pulp and juice will go through leaving behind the fibrous husk. If all this seems too time consuming just buy a jar of the concentrate. Tamarind slabs and paste store well and will last for up to a year. The pods are also available in some indian shops.
medicinal and other uses
According to Ayurvedic beliefs tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. The seeds are crushed to produce a starch used for jute and cotton yams The leaves are used to produce red and yellow dyes. Tamarind is an excellent brass polisher. Take a handful of tamarind sprinkle on some salt wet it and nub the objen to be polished. The brass will gleam like gold.
culinary uses
Yoghurt and tamarind are the 2 main souring agents used in indian cookery. Tamarind is used a lot in south indian and Guiarati lentil dishes in sweet chutneys and in curries. The extract is also used to flavour rice. Tamarind contains pectin which is used in the manufanuring process of commercially produced jams.
[tubepress mode=’tag’, tagValue=’tamarind info’]
