A good marinade for pork or chicken. This was one of my first recipes I posted here. Finally adding pictures.

I had not cooked with tamarind before, looked at lots of recipes and finally came up with my own variation based on others I had seen. This is a winner.

#THC#MILK#post3Baked vegetables is made in white sauce using flour and milk.

Here it is, the source of all the spicy deliciousness at home these past days!

#cookclickThis easy to make chutney is full of flavors and can be used as a dip for samosas, kachoris, Dahi vada, or making bhel puri or in CHOLE Tikki.

Do you like white sauce? Do you mind if it is high calories and contains gluten?Then why won't you cook Tofu sauce? This time, I am going to introduce how to cook baked vegetables with tofu sauce.It is very easy and healthy. You could get good-quality protein and a lot of vitamins both at once.

Worth the Wait!

#technique 4 Pakore is a popular indian fritter. ..baked pakore u can make easily without oil . Serve as a snacks with tea/ coffee.

This sweet tamarind version is classically used as a dipping sauce for Indian fried snacks like pakoras (vegetable fritters) and samosas (potato-filled pastries). I picked up some aloo chaat kati pouches at Trader Joe's not to long ago and then realized I didn't have any chutney for dipping.

Young Tamarind Chilli Paste >>> Chili tamarind is fried chilli recipe. Local cuisine in the south of Thailand. All eaten with steamed rice and fresh vegetables can be kept refrigerated for up to a month. Can change from minced pork, chopped shrimp instead

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize.These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”.We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste.Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy.#CA2025