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Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

Recipe #255318

"Jerk Barbecue from Jamaica" by Helen Willinsky, neat little book jam packed with interesting reading. This dish serves a dual purpose; as a dessert with ice cream or as a side for meats or fish. I love the flavor of tamarind and there's no need to say that bananas are a wonderful fruit.

Recipe #235925

This drink is a common Puerto Rico refreshment. It is a bit tart and sweet at the same time. Excellent for a hot summer day.

Recipe #142313

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. If you can't find five spice paste it is so easy to make try my recipe for it.

Recipe #196556

This is a recipe that got mailed to me. It was made by a college student, Hugh Sinclair.

Recipe #234414

While Sundays and chicken dinners go hand in hand in many a household in America, lentil dumplings in tamarind sauce take center stage in India's Tamilian kitchens. Serve Spiced Puffed Breads or even steamed basmati rice with this dish. Prep time does not include lentil soaking time. TIPS: Cook the dumpling paste just until it resembles a soft dough or it will dry out and look like bread crumbs. Dry dough will not hold its shape and the dumplings will subsequently fall apart in the sauce. The dumplings can be made a day ahead, covered and stored in the refrigerator. Leave fenugreek seed out of the recipe if unavailable. Because tamarind has such a crucial role in this recipe, there is no substitute for its distinct tartness.

Recipe #133296

3 Reviews |  By ellie_

Posted per request for crock pot recipes using root vegetables - these sweet potatoes are a bit different from the ordinary with a slight sweet/sour flavor with an Asian influence--delicious with chicken. Recipe source: Slow Cooker Cooking by Lora Brody

Recipe #114974

This is the way we make this in our sweet little kitchen - a favourite of mine! Recipe posted by request!

Recipe #75048

1 Reviews |  By chia

from today's NY Times, this looks like a lovely way to start the new year.

Recipe #99764

3 Reviews |  By Latchy

Very easy, healthy and tasty recipe based on a recipe from the book, Spirit House

Recipe #111705

3 Reviews |  By Manami

Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.

Recipe #381109

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

Recipe #310706

Recipe #302347

1 Reviews |  By BarbryT

I was fortunate enough to visit a friend who lived on St. Croix, in the Virgin Islands some years ago. I tasted a tamarind ball and loved it. I recently came across this recipe (although at the time of writing I haven't actually made my own candies yet). Note that some people also add garlic, black pepper or cayenne pepper for flavoring. The time estimate is based on using tamarind paste.

Recipe #228703

Adapted from Recipe #234414.

Recipe #264595

1 Reviews |  By MrsMM

This is the simplest way to make a very tasty eggplant dish. It's my take on a recommendation from a friend. You can use the small eggplants with slits in them for a prettier presentation.

Recipe #171218

This is used in some of the recipes I have already posted.

Recipe #190776

A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.

Recipe #220126

A sweet and sour tasting sweet, traditionally made from fresh tamarind pods. It's a lot of work to extract the pulp. So here is an alternative method that simplifies the process using tamarind paste, which is available from Indian or Middle eastern markets.

Recipe #220223

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