If you want to add a rich, sweet dimension to your favorite marinade, then try throwing some tamarind paste into the mix to reinvent a classic!

especially in women who ate higher amounts of salt. The researchers found that as intake of potassium went up, blood pressure went down, meaning high-potassium tamarind could be a brilliant ...

In a saucepan, combine the tamarind pulp with jaggery (or brown sugar), water, roasted cumin powder, red chili powder, and salt to taste. Simmer the mixture over medium heat until it thickens to a ...

Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer.

With a sweet and sour tamarind dip they're irresistable ... Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ...

This one's a bit different, but trust us, it's worth a try. Combine guava juice with chaat masala, black pepper, black salt, and a hint of red chilli powder for a sweet-and-spicy kick. All you need to ...

2 tablespoons cornstarch 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon fine sea salt) ½ teaspoon freshly ground black pepper 2½ pounds chicken wings 2 tablespoons vegetable oil ...

Add beetroot puree, some water to adjust the consistency of rasam and boil for 5 minutes. Then add some chilli powder and ...

tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and simmer for 5 minutes or until the fish is just cooked through. Taste and season with salt and ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.