I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Tuesday, 9 September 2014
Tamarind Leaf Podi
a rather successful attempt at making curry leaf podi / powder I
thought why not now use tamarind leaves to get some tangy results ? So I
Googled a bit and came up with some delicious tamarind leaf mixture
that I sprinkle on my salads and food. Remember not to use any souring
agent here as these leaves have a natural sour taste - imli grows on
these trees !
2 Cups Tamarind Leaves.
1/3d Cup Peanuts With Skin.
8-10 Dried Red Chilies.
2 Tablespoons Dhania Seeds.
1 Teaspoon Black Peppercorns .
1 Teaspoon Jeera.
10 Cloves Garlic Slice Thin.
leaves and dry in sun , then in small batches with 1 teaspoon oil dry
them up in a wok - you can sun dry them I read but I want instant
results always ! Spread the leaves , they will cool down faster and can
be crushed easier.
Lightly roast all the spice till aromatic and cool down totally .
Lightly roast peanuts and cool down totally.
Saute garlic till it colors - cool.
Peanuts and garlic till it all looks like breadcrumbs - set aside.Zap
the spice coarse and mix with peanuts.Lastly do the leaves and mix it
all . Add salt and there you are , a beautiful heap of delicious
tamarind leaf Podi