Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Nyonya-style Fried Rice
| Cyber Kuali
Cooking receipe to make Nyonya-style Fried Rice under category Cyber Kuali. You may find some video clips related to this receipe below.Nyonya-style Fried RiceBy Amy BehIngredients: 450g overnight cooked rice 3-4 tbsp oil Ground ingredients (A): 4 shallots 2 cloves garlic 1 tbsp chilli paste 50g dri
[ read more ]
Banana Spice Cake
| Low Carb Recipes
Cooking receipe to make Banana Spice Cake under category Low Carb Recipes. You may find some video clips related to this receipe below.Ingredients: 1/2 cup butter (1 stick) softened at room temperature 1/2 cup cream cheese (full fat) - softened 1 cup granulated Splenda 1/2 cup Diabetisweet 1 teaspoo
[ read more ]
Zucchini Stew Recipe
| Pasta
Type: Zucchini Stew Free Cooking Recipe - Pasta Wow! Ingredients / Directions Zucchini Stew Send to friend Add to my favorites Free Recipe ClubPrinter friendly version Use those extra summer zucchini to make this easyhealthy stew. Ingredients: Find usin thePasta orNatural FoodsA
[ read more ]
Ranch-Style Baked Catfish Recipe
| Fish And Seafoods
Type: Ranch-Style Baked Catfish Free Cooking Recipe - Fish And Seafoods Good stuff! Ingredients / Directions 4 pond-raised catfish filets1 package dry Ranch dressing mix1 cup(s) sour cream1 cup(s) mayonnaiseLemon juice1 large can French-fried onion ringscrushed Combine Ranch dressing
[ read more ]
Cooking receipe to make tamarind cooler under category General Recipes. You may find some video clips related to this receipe below.
tamarind cooler
Jal jeera
We came across this drink in India where it is served as an appetiser.
Tamarind is a bean with a pulpy interior and a sharp fruity flavour.
You can buy blocks of the pulp from oriental food stores and iarger supermarkets.
Spice the liquid woth mint ginger and a “chat masala” blend much used In salads and cold dishes and available in indian shops.
Failing that use garam masala.
200g tamarind pulp
1 tbsp cumin seeds
1 tsp garam masala or chat masala
2 tbsp roughly chopped fresh mint
4cm piece of ginger chopped
Roughly chopped fresh mint or coriander
Mash up the tamarind pulp roughly and pour over 1 pint of water.
Leave to soak for 8 hours or overnight.
Mash a bit more then strain off the liquid and discard beans and fibres.
Add 800ml more water.
Dry fry the cumin seeds in a small heavy pan until they give off a scent of incense.
Allow to cool and grind.
Stir into the tamarind liquid with the remaining ingredients.
Leave to infuse for 3 hours then strain to remove ginger and mint but not spices.
Taste and add more salt if you wish or water if it is too strong and sharp.
Serve chilled with roughly chopped fresh mint or coriander.
Serves 4
[tubepress mode=’tag’, tagValue=’tamarind cooler’]
