How To make Black Beans In Spicy Tamarind Sauce
2 c Mexican black beans
2 cc Tamarind pulp (see note)
1/3 c Peanut oil
2 Onions, chopped
2 tb Grated fresh ginger
2 tb Minced garlic
1 ts Powdered hot red chile
-peppers 1 ts Freshly ground cumin
1/2 ts Turmeric
1 lg Ripe tomato, finely chopped
2 ts Ground roasted cumin seeds
1 ts Garam masala
Salt to taste 1 c Chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideburg
How To make Black Beans In Spicy Tamarind Sauce's Videos
Authentic Punjabi Rajma Recipe | Punjabi Style Rajma | Chef Sanjyot Keer
Written recipe for Authentic Punjabi rajma
Rest time: 6 hours
Prep time: 15 mins
Cooking time: 1 hour
Serves: 6-8
Ingredients:
• Rajma (kidney beans) 1 cup
• Water as required
• Salt to taste
• Onions 3-4 medium size (sliced)
• Oil 50 ml (4 tbsp)
• Ginger garlic paste 2 tbsp
• Tomato puree of 4-5 medium size
• salt to taste
• turmeric powder 1/4th tsp
• coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 2 tbsp (chopped)
Methods:
• Rinse the rajma with water thoroughly. And soak it in fresh water for 5-6 hours or overnight. After soaking, drain the excess water and keep aside for cooking.
• Set a cooker on medium heat, and add the soaked rajma, add water and fill up to 2 inches above the rajma surface, add salt and pressure cook on medium heat for 3 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Set a deep pan or wok on medium heat, add oil and onions, cook until the onions are brown, keep stirring while cooking the onions.
• Remove the fried onions on absorbent paper and cool down to room temperature.
• Transfer the fried onions to a grinding jar and grind to a fine paste, use water as required.
• Set the same pan and reuse the oil that was used earlier for frying onions, add ginger garlic paste and sauté for few minutes.
• Add tomato puree, salt to taste, stir well, cover and cook for 5-6 minutes, while stirring in intervals.
• Add turmeric powder, coriander powder and red chilli powder, mix well and add the onion paste and cook well for about 15-20 minutes and while stirring in intervals.
• Add the precooked rajma along with its water, mix well and cook well for 15-20 minutes.
• Add salt to taste, garam masala, kasuri methi and freshly chopped coriander leaves, stir and mix well. You can add hot water if required and adjust the consistency of the gravy depending on how thick or thin you want it to be.
• Your authentic Punjabi rajma is ready to be served, serve hot with steaming hot rice and some paratha or roti as per your preference.
Join us on:
Facebook -
Instagram -
Twitter -
Follow Chef Sanjyot Keer Here:
Facebook -
Instagram -
Twitter -
HOW TO MAKE CHINESE SECRET DIPPING SAUCE? #recipe #sauce #chinesefood #cooking #spicyfood #shorts
Stir-fried Eggplant | Do not put the oil first | Eggplant Recipe.
Hello everyone! Today I will share with you guys a delicious dish of eggplant. The minced meat and eggplant produced in this way are very delicious and not greasy. The eggplant does not absorb much of the oil and does not turn black. It is too fragrant. Let try it someday!
Ingredients
- 150g minced pork
- 1tbsp corn starch
- ½tbsp salt
- cooking oil
- some green onion
▶ For soak eggplants
- 3or4 eggplants (medium side)
- 1L water
- 1tbsp white vinegar
▶ Make sauce
- garlic
- ginger
- chili
- ¼tsp salt
- 1tsp sugar
- 1tbsp soy sauce
- 1tbsp balsamic vinegar or black vinegar
- 50ml water
Thank everyone for always support my videos.
Hope you guys have a wonderful day!
#stirfriedeggplant#eggplantrecipe#eggplant
???? How to make ICONIC Chinese “brown sauce” #Shorts
Here’s how to make the iconic “brown sauce” that Chinese restaurants keep gallons of on-hand at all times ???? Any dish that uses a dark sauce, uses brown sauce!
What do you use brown sauce for?
Check out all of our recipes on and check out the Canto Cooking Club at
#shorts
How To Make Trini Tamarind Chutney | Foodie Nation
Chef Jason teaches Kezzianne how to make Trinbagonian Tamarind Chutney/Sauce:
Yield: 18 - 20 Ounces
INGREDIENTS
1 Lb Fresh Tamarind (About 12 - 14 pieces)
5 Cloves of Garlic, finely minced
4 Cups Water
2 Tsp Salt
½ Tsp Amchar Masala
2 Tbsp Green Seasoning
1 ¼ Cups Brown Sugar
2 Tsp Minced Chadon Beni (Culantro)
METHOD
1. Break the shells of the tamarind to reveal the inner fruit. Remove any of the woody veins that run across the fruit and discard shells. Place fruit into a clean bowl and wash to remove any cracked shell debris.
2. Place a medium sauce pan over high heat and add the water, garlic, cleaned tamarind fruit, salt, amchar masala, green seasoning and brown sugar.
3. Cover, bring to a boil then reduce to a simmer to cook for 15 minutes.
4. Using a swizzle stick, vigorously swizzle the tamarind in the hot liquid to remove the pulp from the fruit. Continue doing this until the all the fruit breaks apart and thickens the liquid. This may take about 5 – 6 minutes.
5. Continue to simmer the tamarind sauce for an additional 12 - 15 minutes to allow the tamarind liquid to reduce by half.
6. At this point, you can strain the tamarind liquid to get rid of the seeds and minimal fibers and return the tamarind liquid back to the pot. (The straining is purely optional)
7. Be sure to taste the sauce, and depending on how sour the fruit is; you may need to add more sugar to sweeten it up a bit. You are looking for a balanced flavor of sweet and tart with enough savoriness from the salt.
8. Once consistency of the sauce has thickened and evaporated by half, add the minced chadon beni in and stir to combine.
9. Remove the tamarind chutney from the stove and let cool.
10. Use this sauce as an accompaniment to Pholourie, Saltfish Accra or even as a great sauce for Fried Fish.
——————
More How To's:
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
——————
Subscribe to Foodie Nation:
Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:
Email: foodienationtt@gmail.com
——————
MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Spicy and Sour Blackbeans salad | beans avocado recipe
Ultimate black beans salad
Black beans weightloss salad
Black bean avocado salad
Avocado chickpea salad
Ingredients:
1 cup lettuce
1 cup carrots
1capsicum
1 large cucumber
1cup corn
6-7 cherry tomato
1&half cup black beans
1 large avocado
Dressing:
4 tbsp olive oil
1 lime juice
2 tbsp Tamarind sauce
1 tsp Dry parsley
1 tsp Garlic powder
Chat masala
Salt
1 Tsp mustard paste
How to make blackbeans quick salad
#salad #beanssalad #cornsalad #avocadosalad #blackbeans #weightloss #weightlossjourney #quickrecipe #nutrition #salad #spicy #foodie #simple#saladdecorationideas