These Extra Dark Chocolate Chunk Brownies with Tamarind Salted Caramel are a decadent, unique twist on the classic brownie with caramel sauce.
Sinigang is a Filipino sour soup dish prepared with tamarind then with meats like pork, beef, chicken, fish and prawns, they also prepared with different vegetables like kangkong, taro, radish, string beans, okra, green chillies, tomatoes and eggplant.
South Indian tamarind rice, or puliyogare, brings mouth-watering sweet, spicy, and tangy bites to a meal. It is perfect to be made ahead for a picnic and served with cool yogurt and a crispy cracker-like bread.
Filled with tamarind and carom seeds, these peppers are crisp and flavorful with a subtle tinge of heat.
Fried cashews impart a rich nuttiness to this unique, seasonal curry.
This spicy South Indian chutney can be treated like hummus – spread it on anything and everything for some added flavor.
This dish from Penang has a sweet tangy taste from the thick tomato gravy cut by the acidic lime juice.
This stew is based on a South Indian rasam and features a mildly tangy broth that compliments the subtle sweet flavors from pumpkin, carrots and shallots.
This sweet and tangy chutney can be used as a condiment to enhance the flavor of a dish or as a dip for anything from Samosas to banana chips.
Shallots have a more subtle flavour than onions and when they are cooked they are almost sweet.
Many people either hate Bitter Gourd or do not know how to cook it to be palatable. This recipe is a sure opinion changer.
These are perfect – not so frozen so they’ll give you head freeze, and perfectly balanced.
Amrita Chowdhury performs her Food-Oscar thank you speech. And serves cake. How’s that for a treat!?