February 1, 2016

Tamarind Paste / Extract/ Concentrate


Tamarind paste is really handy ingredients in my kitchen.  I prefer making it from scratch as it brings good flavours to the dish.  I prefer to store the paste in sterilised glass jar for longer use.


Ingredients :
  1. Seedless Tamarind - 250 g
  2. Water - 1 cup
  3. Salt - 1/2 tsp
  4. Oil - 1 tsp

Method :

1.   Soak the tamarind in water & pressure cook them for two whistles.

2.   Once cooled, smash the tamarind & filter the puree adding little water, if necessary.

3.   Add salt & simmer until the paste thickens.  Mix oil & store in fridge.

Note :

The paste can stay for one month in fridge.

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