SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.
Provided by David Tanis
Categories appetizer, side dish
Time 1h
Yield 16-18 pieces (about 4-6 servings)
Number Of Ingredients 18
Steps:
- In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
- In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
- Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
- Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET TAMARIND CHUTNEY
This is an East Indian sweet tamarind chutney.
Provided by STEELTOWN
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
- Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g
TAMARIND CHICKPEAS
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Provided by Roopa Gulati
Categories Dinner, Lunch, Supper, Vegetable
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
- Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.
Nutrition Facts : Calories 334 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.34 milligram of sodium
KALE WITH CHICKPEAS AND TAMARIND
Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.
RAISIN AND TAMARIND CHUTNEY
Provided by Food Network
Time 1h30m
Yield 1 cup
Number Of Ingredients 15
Steps:
- Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
- Preheat the oven to 325 degrees F.
- Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.
TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
CHUTNEY CHICKPEAS WITH TAMARIND
Number Of Ingredients 22
Steps:
- 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker long with 5 cups water. Baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.4. Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chili peppers, cilantro, and mint, and summer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TAMARIND-SPICED CHICKPEAS AND SPINACH
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.
Provided by VegSocialWorker
Categories Beans
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil spray in large non-stick skillet over medium heat.
- Add onion and sauté until softened and golden brown, about 7 minutes. Add small amounts of water as needed to keep onions from burning.
- Add cumin, coriander and cayenne to skillet and stir to coat onion with spices.
- Cook for one minute then add diced tomatoes, with their juice, water, sugar, red pepper flakes and tamarind concentrate. Stir to mix well.
- Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.
- Stir in spinach until wilted. Season with salt and pepper to taste.
Nutrition Facts : Calories 311, Fat 3, SaturatedFat 0.3, Sodium 1040.4, Carbohydrate 61, Fiber 12.5, Sugar 6.6, Protein 13
CHUTNEY CHICKPEAS WITH TAMARIND
Number Of Ingredients 22
Steps:
- 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker long with 5 cups water. Baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.4. Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chili peppers, cilantro, and mint, and summer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Add tamarind pulp to a pot and cover with 3 cups of water. Bring to a simmer and let simmer covered for about 20 minutes or until the tamarind is very soft and has broken down. If it gets too thick at any point, add more water.
- Add the sugar, spices, salt, and pepper and stir in. Cook over medium-low heat for about 3 minutes for the spices to release their flavor.
- Set up a wire strainer over a large bowl. Transfer the tamarind pulp to the strainer and push the juice through using a large spoon (wooden or metal). You'll be left with a thick and fibrous pulp in the strainer which you can discard.
- Taste the chutney concentrate in the bowl and adjust spices, salt, and sugar to taste. Some tamarind is more tart and requires more sugar.
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