Ads
related to: cooking with tamarind paste nutrition
Search results
Results From The WOW.Com Content Network
To ready the tamarind paste for the sauce, concentrate it by mixing it with two parts water until smooth, then strain it while pressing down on the seeds and solids. Get the recipe 12.
The main ingredients for tamarind-based laksa typically include shredded fish, normally mackerel (ikan kembung), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, mint leaves, laksa leaves, and shredded torch ginger flower. Preparations for tamarind-based laksa usually produce tangy, spicy, sour flavours.
Thinai pongal – Foxtail millet pongal recipes; Puliyodarai, [11] is a popular Tamil dish that is a mixture of fried tamarind paste and cooked rice. Fried tamarind paste with sesame oil, asofoetida, fenugreek powder, chilly, groundnuts, chickpea, black gram, mustard seeds, coriander seeds, cumin seeds, 'curry leaves, turmeric powder, jaggery ...
Tomato pappu, gongura, and tamarind are widely used for cooking curries. Spicy and hot varieties of pickles are also an important part of Andhra cuisine, including avakaya (ఆవకాయ). "Deltaic" cuisine from Guntur in Coastal Andhra is known as the spiciest variety of Andhra cuisine, primarily because of the use of red chilis ...
Spices, roots, and herbs such as turmeric, ginger, and tamarind are traditionally ground into a thick slurry with a mortar and pestle, then consumed as either a shot, warm drink, or a chilled ...
Raw tamarind is 63% carbohydrates, 31% water, 3% protein, and 1% fat (table). In a reference amount of 100 g (3.5 oz), raw tamarind supplies 240 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of thiamine (36% DV) and dietary minerals, including magnesium and potassium at 22% and 21% DV, respectively (table).
Rasam is prepared mainly with a tart base such as kokum, malabar tamarind (kudam puli), tamarind, vate huli (vate huli powder), ambula or amchur (dried green mango) stock depending on the region. A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans) is optional but is used in several rasam recipes.
A lump of finger millet, flour and water. After cooking, made up as little balls, can be dipped in Chutney/Sambar: Vegetarian: Part of meal/lunch Rasam: A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert ...