Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

Serious Eats / Shri Repp I grew up in a South Indian household, and the first kitchen task I was given as a child was making tamarind paste. My mom would pour hot water over a small golf ball ...

Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using. The late chef and restaurateur Floyd Cardoz shared his secrets to slow ...

1 cup soaking imli, 2-3 teaspoons jaggery powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, 1 teaspoon anardana, ...

Discover the essence of Assam 's tea gardens with these vegan refreshments. Inspired by the lush landscapes and rich tea ...

Sambar is a lentil-based vegetable stew, seasoned with tamarind pulp and a variety of spices. This dish is rich in protein ...

In a bowl, add tamarind pulp, soy sauce, fish sauce, salt, sugar, red chilli powder and whisk well. * Make slits on chicken pieces. * In marinade, add chicken, mix well, cover and marinate for 1 hour.

After soaking, extract the tamarind pulp and discard any seeds or fibres. 2. Grate or finely chop the ginger. 3. Finely chop the green chillies. 4. Crush the jaggery, or grate it, and keep aside.

Chef Narendra Singh offers a flavourful vegetarian version of a classic Goan dish. His Vegetable Vindaloo utilises white ...

Cut into small cubes and place in a saucepan with the chilli, tamarind, sugar and 50ml water. Set over a medium heat and cook for about 5 minutes, stirring from time to time. Remove from the ...