Tamarind Chutney (concentrate+block)

Ingredients:

Tamarind Concentrate – 2 tbsp

Water – 2 cups

Jaggery – 1/2 cup, powdered and packed

Salt – 1tsp or to taste

Red Chili Powder – 1 tsp or to taste

Cumin Seeds – 1 tsp

Fennel Seeds ( Sauf) – 1 tsp, optional

  

Method:

1. Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps.
2. In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. Allow it to come to a boil.
3. Add in the powered Jaggery and reduce flame to Medium.
4. Let the Jaggery melt and the mixture reduce to half. Keep stirring occasionally.
5. While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.
6. Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame.
7. To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.
8. Allow it to cool and store in a clean dry container.
9. Makes about ½ cup of Chutney.

 Tips: 

1. Tamarind Chutney has a long shelf life and should be kept refrigerated. It also freezes very well.
2. You can also substitute Jaggery with about ½ cup of Brown Sugar or Regular Sugar.
3. If you do not have Fennel Seeds, use only Roasted Cumin Powder.

You can use 3 lime size balls of regular tamarind if you do not have the concentrate. Soak it in the 1 cup hot water and remove all the fiber and seeds from it.

RECIPE FROM FRESH TAMARIND
 

Garlic-Peanut Chutney

Ingredients:

Dry Shredded Coconut – 1 cup
Sesame Seeds – 1/4 cup
Dry Red Chilies – 4 or to taste, dry roasted
Roasted Salted Peanuts – 1 Tbsp
Garlic – 1 bulb (approx 15 cloves)
Tamarind Paste – 1 tsp or to taste
Salt – to taste

Method:

1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
5. Adjust salt or tamarind and pulse the food processor until mixed.
6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.

Samosa filling (meat)

• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 500 g ground meat (beef,chicken,lamb)
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 heaped teaspoon garam masala
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers

Spring Onion Chicken

chicken	grams	800
chilli powder	tsp	1
coconut powder	tbsp	1
coriader powder	tbsp	1
coriander leaves	bunch	1
cumin seeds	0	pinch
garamasala powder	tsp	1/2
ginger garlic paste	tbsp	1
lemon	number	1
oil	tbsp	1
salt		as per taste
spring onion	bunch	2
turmeric powder		pinch
First cut the green springs and chopp very finely, and the bulb parts into a blender or u can chop finely. In a pan add oil, cumin seeds, coconut powder, onion paste mix well then add gingergarlic paste,salt, mix well and cook till light golden brown colour, then add turmeric, chilli powder, coriander powder, mix well then add chicken mix well add spring onion leaves chopped, mix close it with a lid and cook till the chicken is tender. Once chicken is done add chopped coriander, garamasala powder mix well and serve if needed add lemon juice.