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    You are in: Home / Cookbooks / Tamarind!
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    Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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    From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"

    Recipe #349044

    This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.

    Recipe #8355

    Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver must go to Vij's!!!

    Recipe #188076

    A classic Peranankan (Chinese with Malay heritage) recipe I got off Women's Weekly magazine to which I had made some adjustments. Yummy stuff esp if the taste of sweet brown sugar contrasted with the subtle tanginess of tamarind marinade appeals to you. You should be able to purchase tamarind pulp (assam) from asian supermarkets. Tried it and it's always a winner at family reunion dinners.

    Recipe #285806

    So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice.

    Recipe #313263

    1 Reviews |  By ellie_

    I came across this recipe while looking for things to make with Tamarind (available in Asian markets) and zucchini. I haven't made this recipe yet but i am planning on making it when zucchini is abundant. Prep time incudes standing time (30 minutes). Recipe source: Saveur (April/May 2003)

    Recipe #91159

    a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.

    Recipe #373524

    This recipe is from this week's Weekend magazine from the column "Foodcourt" that has been dedicated to the wonderful ingredient- the potato! This recipe is what we call in Hindi a "Saatvik" recipe. The term "saatvik" is used to refer to any recipe that does not make use of onion and garlic in it. This recipe is one of my favourites and is a regular during the fasting period, i.e., we break the fast with water and fruits, and generally cook this for dinner. This has to be served "hot" to be enjoyed best. You can also serve this with homemade puris(I use the "Delicious Homemade Puris'" recipe by Chef Fandoos here on Recipezaar). Back home in India, this recipe is usually made on cold rainy days. It's a pleasure to have this in the cold season, somehow it's real hot and yet cool!;)

    Recipe #50837

    The raw version of the Indian favorite, the samosa for all the low carbers and raw foodies! From:

    Recipe #373118

    This is from Ingrid Hoffman, "Simply Delicioso." Putting here for safe keeping.

    Recipe #334781

    This simple and quick to cook recipe is full of flavour. Prepare well in advance and allow prawns to marinate in the sauce, for a fuller flavour. Very popular dish in the East.

    Recipe #339971

    The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course. Adapted from September 2003.

    Recipe #253130

    2 Reviews |  By Spyce

    This recipe originally comes from Guadalajara Mexico.It has a beautiful combination of sweet and savory flavor combined with an eloquent touch of tamarind sauce.

    Recipe #313435

    Flavorful chicken recipe that works great with rice and a salad for a summertime dinner.

    Recipe #232973

    Aguas frescas, mainly made of fruit in season, are so popular in Mexico, that you'll see more agua fresca stands than taco eateries in any Mexican community. Noon meals on family tables are always accompanied by these delicious fruit "ades". Tamarind "water" is one of the most popular.

    Recipe #63391

    From Diabetes Forecast. Looks awesome, posting here for safe-keeping.

    Recipe #377128

    Tamarind's citrus-sour flavor is wonderful with chipotles. The sauce in this is dark, smoky, sweet and firey!

    Recipe #354659

    I believe, the secret of tasty food is a balance of Sourness, Sweetness, Bitterness and Hotness and to bring them all together, a pinch of salt.

    Recipe #303302

    This recipe is slightlly adapted from the cookbook Cooking at Home with Pedatha. This is a very good south Indian recipe.

    Recipe #278985

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