Tuesday, April 28, 2009

TAMARIND PULP - HOW TO MAKE


HOW TO MAKE TAMARIND PULP.

  1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
  2. mash Imli in water with hand or help of a flat spoon thoroughly.
  3. Sieve and drain the water and pulp with help of big net strainer.
  4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

VARIATION FOR ALL PURPOSE SWEET CHUTNEY (SAOUNTH )


  • 1 Large Cup Fresh Tamarind Pulp.
  • 1 Cup deseeded dates.
  • 1 Tea Spoon dry ginger powder.
  • 1 Tea Spoon mixed melon seeds.
  • 1 Tea Spoon Black salt. (pink color- or u can use conman salt too)
  • 1 Tablespoon Sugar (or more according to taste)
  • 50 grm Jaggery (gudd)

Method:

  1. mix all ingredients together except salt & melon seeds.
  2. Bring To a Boil and simmer till start little thickening & Jaggary is dissolved fully.
  3. Remove from heat.
  4. Cool on Room Temperature.
  5. Add Melon Seeds and salt.
  6. Store In A * Glass jar.
  7. use as required on Dahi bhalla- Golgappa-Panipuri-Phuchkas-Chaat-Paprri-Bheal Puri-Khakra etc etc.
** Tamarind should Not be kept in any Metal Vessal for its alkaline properties . It works as food poision if kept in any metal vessal .


Handy Hint:

  • Add fresh pomigranate gems on the portion you are to consume same day .It enhance the taste .

6 comments:

Rohit Jain

This always stands the 'must have' for all the spicy dishes including chaats, pakodes, daal-baati, etc. etc.
Truly it can add taste to food deliciously.
completely finger licking syrup :)

Lovliebutterfly

I love tamarind in chutneys or just tamarind juice!

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