Tamarind Tree Gourmet Recipes.


Corn Pakoda with Kasundi and Eggplant Chutney

Corn Pakoda with Kasundi and Eggplant Chutney

Makes about 20 10 minutes prep 20 minutes cooking   Ingredients 440g, can of creamed corn ½ cup corn kernels 2cm ginger, minced 2 cloves of garlic, minced 1 green chilli, finely diced 2 spring onions, sliced 1 teaspoon garam masala 5 tablespoons chickpea flour 4 tablespoons of rice flour Generous pinch of salt Rice Bran Oil   To serve Tamarind Tree Tomato Kasundi Tamarind Tree Spicy Eggplant Chutney   Method Heat oil in pan – drop a kernel in to see if it's ready – if it rises to the top quickly, it's hot enough. Combine all ingredients and...

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Mushroom and Capsicum Masala

Mushroom and Capsicum Masala

10 minutes prep 20 minutes cook Serves 4   Ingredients 600 gms sliced mushrooms 1 jar of Tamarind Tree Mumbai Masala 1 onion, sliced 1 small red capsicum, sliced 1 small green capsicum, sliced 1 clove of garlic, minced 1 green chilli (to spice up), finely chopped 1cm ginger, finely chopped 1 tablespoon of Tomato paste or 2 tablespoons of coconut milk (to spice down) 1 cup of water Salt to taste Fresh coriander to serve   Method Saute ginger, garlic, chilli, onions, capsicums for 3 to 4 minutes. Add a jar of Tamarind Tree Mumbai Masala and bring to...

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Palak Paneer

Palak Paneer

Ingredients 200gms fresh paneer 4 cups palak (baby spinach) 1 tablespoon oil or ghee 1 green chilli, diced 1 large onion, diced 3 tomatoes, deseeded and diced 1 clove garlic, minced 1 teaspoon ginger, minced 10 cashews 4 Tablespoons Tamarind Tree Doe Piazza   Method Wash spinach and dry on paper towel removing as much moisture as possible. Sauté green chilli and spinach for about three minutes or until spinach is wilted. Set aside and cool. When spinach has cooled, blend together with three tablespoons of water and cashews. Heat ghee in a frying pan. Sauté onions, ginger and garlic...

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