Tamarindsharbat Recipes

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TAMARIND MARGARITA



Tamarind Margarita image

Provided by Food Network

Categories     beverage

Time 5m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon fruit powder seasoning, such as Tajin
1 tablespoon sea salt
1 tablespoon sugar
Ice, for chilling and serving
1 cup silver tequila, such as Herradura
3/4 cup fresh lime juice
6 tablespoons raw sugar
1/4 cup orange liqueur
1 teaspoon tamarind puree
Lime wedges, for serving

Steps:

  • Combine the fruit powder seasoning, salt and sugar in a shallow dish. Pour 1/4 cup water into a second shallow dish. Dip the rim of your glasses into the water first, and then into the fruit powder mixture to rim the glass. Place large ice cubes into a cocktail shaker, and then add the tequila, lime juice, raw sugar and orange liqueur. Shake well. Spoon the tamarind puree into the bottom of each glass, fill with ice cubes and pour the margarita mixture over. Serve with lime wedges.

TAMARIND SHARBAT



Tamarind Sharbat image

Make and share this Tamarind Sharbat recipe from Food.com.

Provided by Diana Adcock

Categories     Beverages

Time 7m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 3

1/2 cup tamarind paste
1 cup sugar
1/2 cup water

Steps:

  • Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
  • Stir while sugar dissolves.
  • You should have a syrup the consistency of maple syrup.
  • If it's thicker add a bit of water and cook another minute.
  • This will thicken up a bit when cool but still pourable.
  • Pour into a sterile jar or bottle.
  • This will keep for 3 or 4 days on the counter.
  • To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.

Nutrition Facts : Calories 183.5, Fat 0.1, Sodium 4.5, Carbohydrate 47.5, Fiber 0.6, Sugar 46.8, Protein 0.3

TAMARIND CRAB



Tamarind Crab image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/2 cup tamarind water
2 tablespoons fish sauce
2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
Pinch sea salt
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 red Asian shallots, finely sliced
1/2 onion, cut into thick wedges
1 tablespoon black or Kampot peppercorns
2 medium blue swimmer crabs, cleaned and quartered
1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional
1 long red chile, finely sliced, plus more for garnish, optional

Steps:

  • For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.
  • For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more.
  • Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.

TAMARIND PASTE



Tamarind Paste image

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

9 ounces tamarind fruit pulp (from a compressed block or from 15 to 20 shelled pods)
1 1/2 cups boiling water

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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