TAMARIND JUICE RECIPE
Delicious refreshing tamarind juice - vegan, paleo and gluten free
Provided by Charla
Categories Drink
Time 20m
Number Of Ingredients 5
Steps:
- Use your fingers to crack the brown tamarind shells and remove the stalk from the pulp.
- Place the pulp in a large heatproof bowl then carefully pour the warm water over the raw fruit.
- Allow the tamarind to sit in the water for 5-10 minutes so it begins to soften.
- Pour the contents of the bowl into a tall blender like a vitamix and also add fresh ginger now if you are using it, Do this in batches if required to accommodate the volume of liquid.
- On the lowest setting, pulse the tamarind for 15-10 seconds so the seed separates from the pulp. The liquid will be dark cloudy brown hue and the seeds should settle at the bottom of the container. Repeat this step if necessary to ensure the seeds have pulled apart.
- Pour the tamarind juice into a mesh/cheese cloth or sieve and squeeze and strain the remaining juice. Work in batches if need be.
- Finally sweeten the juice with coconut nectar, vanilla and serve with ice.
Nutrition Facts : Calories 60 kcal, Sugar 13 g, Sodium 21 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 14 g, Protein 1 g, ServingSize 1 serving
TAMARIND JUICE
This is a very popular drink in East Africa. It's like the ones you can buy at the grocery store but you can add your own variations to it with lime juice, honey, cinnamon, or vanilla.
Provided by MeliBug
Categories Beverages
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a teakettle bring water to a boil.
- Place the tamarind pulp in a heatproof mixing bowl or baking dish.
- Add lime juice if using it.
- Pour boiling water over the tamarind.
- Stir in sugar and/or honey.
- Cover and allow to stand several hours or overnight.
- Strain the tamarind water through a strainer or clean cloth.
- Dilute with more water and add more sugar or honey to taste.
- Refrigerate and serve over ice.
- As variations, a few spoonfuls of cinnamon, vanilla, or grated ginger may be combined with the tamarind pulp before the water is added.
20 BEST WAYS TO USE TAMARIND
Say goodbye to boring chicken and bland tofu with these fantastic sweet, sour, and sticky tamarind recipes. It's such a fun and tasty ingredient, I just know you won't want to live without it again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
TAMARIND LIQUID RECIPE
If you've never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it's frequently packaged in blocks - the pulp (or paste) is often packed with bits of seed and solids, which need to be strained before the pulp can be used. But straining it to make a smooth liquid or pulp is simple.
Provided by Cicely Wedgeworth
Categories CONDIMENTS
Time 1h
Yield Makes about 3 cups
Number Of Ingredients 1
Steps:
- Gently simmer the tamarind pulp in 4 cups water for 10 minutes. Remove from the heat, cover and let sit for 30 minutes.
- Press the softened pulp through a sieve, breaking up the pulp and, if necessary, pouring some already-strained liquid through a second or third time to loosen the pulp enough to extract all the liquid. Discard the solids. You should have about 3 cups. Refrigerate tamarind liquid for up to a week or measure it into ice-cube trays and freeze for convenient future use.
TAMARIND LIQUID
With modern refrigeration, there is no need to make fresh tamarind liquid each time you need it. Just as some cooks freeze cubes of stock for when they need only a small amount, I keep a stash of frozen cubes of tamarind liquid on hand. They cut down on prep time and can be used whenever a dish needs some tartness. For information on buying tamarind pulp, see page 333.
Yield makes about 3 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, combine the tamarind pulp and water over medium heat. Bring to a simmer and cook, uncovered, for 10 minutes. Remove from the heat, cover, and set aside to steep and soften for about 30 minutes, or until you can easily press the pulp against the side of the pan with a fork.
- Roughly break up the pulp to make it easier to strain. Position a coarse-mesh sieve over a bowl and pour in the tamarind. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter.
- Use the liquid immediately, or pour into ice-cube trays and freeze. Note how much each tamarind cube contains; it is typically about 2 tablespoons. Once the cubes are frozen hard, transfer them to a zip-top plastic bag and store in the freezer for up to 6 months. To make sure you use the correct amount of the liquid in a recipe, always measure it again before adding it.
TAMARIND PASTE
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Categories condiments
Time 1h
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
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