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"Jke" <[email hidden]> wrote in message
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"Dee Randall" <[email hidden]> schreef in bericht
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"Jke" <[email hidden]> wrote in message
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I had left over boiled potatoes and a new cookbook with quick Indian
recipes. I rad a recipe and then altered it almost beyond recognition,
but the basic flavors I kept.

So...
1. I sauteed an onion in oil
2. then added some cumin to sort of toast it
before..
3. adding the chopped, cooked potatoes (about 250 grams, I suspect)
4. after they had warmed through I added a paste of:
5. equal amounts of tamarind paste and brown sugar plus some water (they
added up to 5-6tablespoons)
6. let that cook down until t got sticky, while stirring
7. then I seasoned it with salt and chili powder

I considered adding an egg, but wasn't hungry enough for that.

It was very good. It was the first time I used tamarind. I expected to
like it, because I like tangy. I wasn't disappointed - at all. I am
grateful for having the rest of that jar to enjoy later.

Tell me/us more about that jar of tamarind paste. Can you provide a link
to show the brand or jar?

I've seen at least 3 or 4 brands around in ethnic stores, this jar says
"Flower Brand". It's been packaged in The Hague, The Netherlands.

Tamarind (paste) is also sold as assem here (sometimes spelled assam),
which I believe is the Indonesian name for it. Indonesia used to be a
Dutch colony, so Indonesian products are relatively easily availbale here.
Indian stores also carry it.

I found a link. http://www.thecmccompany.com/thai.htm#Item%20#1207
Hopefully, it's in the U.S. I see a few other things I can order that I
need.
Thanks, I didn't know about the 'paste'. I'll look for it as well in the
markets, now that I know.
Dee Dee

In Oz, I've used a tamarind concentrate paste branded TAMICON, product
of India. Its says 1 teaspoon for a dish sized for 6 persons
(subjective hey). I usually soften it in a 1/4c hot water and add that
to the recipe.
I see it's like Tabasco sauce - the jar is dated 1998! Just about
finished now, think I'll chuck it out and splurge on a new jar LOL

Cheers
-- Bronnie

In article said:

In Oz, I've used a tamarind concentrate paste branded TAMICON, product
of India. Its says 1 teaspoon for a dish sized for 6 persons
(subjective hey). I usually soften it in a 1/4c hot water and add that
to the recipe.

My tamarind tree has been a great disappointment. It's only had about
half a dozen beans in the three years since it first flowered. :-(

When I was a kid on the wet tropical coast near here, there were two
trees beside the "road" in front of our house. They were prolific.
We ate tamarinds for months each year. (Never cooked with them
though, we were all a bit young to be allowed near the stove. :-)

The local "second" supermarket carries some tamarind paste products.
I've been meaning to give them a go. It was an essential ingredient
in southern India cookery when I was there 20 years ago.

Quoted message said:

I see it's like Tabasco sauce - the jar is dated 1998! Just about
finished now, think I'll chuck it out and splurge on a new jar LOL

A fridge I know has a jar of vegemite "Use by 23 Sep 1983". It was
virginal until a desperate cleaner needed something to put on his
crackers one evening about two years ago. I used a bit myself early
this year, and it tasted quite normal (i.e gooey black salt 🙂. It's
so old the jar is *glass* and the lid is *metal*. It's a wonder it
hasn't been listed by the Heritage Council.

Cheers, Phred.

--
[email hidden]

"Jke" <[email hidden]> news:[email hidden]:

Quoted message said:

I had left over boiled potatoes and a new cookbook with quick Indian
recipes. I rad a recipe and then altered it almost beyond recognition,
but the basic flavors I kept.

So...
1. I sauteed an onion in oil
2. then added some cumin to sort of toast it
before..
3. adding the chopped, cooked potatoes (about 250 grams, I suspect)
4. after they had warmed through I added a paste of:
5. equal amounts of tamarind paste and brown sugar plus some water
(they added up to 5-6tablespoons)
6. let that cook down until t got sticky, while stirring
7. then I seasoned it with salt and chili powder

I considered adding an egg, but wasn't hungry enough for that.

It was very good. It was the first time I used tamarind. I expected to
like it, because I like tangy. I wasn't disappointed - at all. I am
grateful for having the rest of that jar to enjoy later.

That sounds really good. I love a tamarind flavor. I use it to taste, my
taste of course. I saved the recipe.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

Quoted message said:

That sounds really good. I love a tamarind flavor. I use it to taste, my
taste of course. I saved the recipe.

I can't tell you how excited I am about finally tasting tamarind and
realizig just how much happiness that jar of paste is going to provide.

I hope you'll enjoy your potatoes as much as I did.

"Yogi Gupta" <[email hidden]> schreef in bericht
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I suspected it was Aloo Chaat at best. You are right, its basically
Russet type boiled poatoes served with Tamarind Chutney and splash of
yogurt. The basic flavor is drived from Tamarind Chutney. Tamarind
Chutney has Dates and raisins. The two spices which really add flavor

I didn't use chutney, but if I ever come across tamarind chutney, I'll buy
it,. I'm sure I'll love it.

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are 1. Dry roasted and crushed cumin seeds, and 2. Kala Namak.
If you have a chance, browse through my website and under Snacks, you
will see a list of different Chaat.

I did and I really enjoyed your site. Lots of things there to try! And I
like it that the ingredients list aren't as daunting as in some of the
cookbooks I've come across. Although I am finally, after years, discovering
places where I can actually *buy* the ingreidients requerid. idian cooking
has yet to take off in Holland, other minorites are more prominent here. But
I've seen things liek betelnuts and asafoetida in stores, which seems to be
a new development.

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Yogi
www.IndiaCurry.com