Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Hot Sweet-Sour Paste

Ingredients

100 gms. Tamarind strips
15 green or red chillies
1/2 cup jaggery
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. hot oil

Method:

1. Heat tamarind in 1/3 cup water.
2. When boiling, take off fire.
3. Cool till it can be handled.
4. Put jaggery, tamarind with water and chillies in a small wet grinder.
5. Run till contents are crushed coarsely.
6. Add salt, cumin seeds, run again till smooth.
7. Use as little water as possible.
8. Heat oil, add mustard seeds, allow to splutter.
9. Pour over paste, mix gently till well mixed.
10. Store in sterile bottle in refrigerator till required.

Making time: 20 minutes
Makes: 1-1/2 cups thick paste
Shelflife: 2 to 3 weeks, if properly stored

Used in making sweet sour vegetables, esp. gujarati type. Can also be diluted and used as a sweet sour sauce or dip for kachories, samosas and other fried snacks.

---

Basic Dishes Index