Hispanic

Tamarind Chutney

Instant Pot/Pressure Cooker Method

Prep Time Cook Time Total Time

Instant Pot

Ingredients

1⁄4 cup tamarind concentrate

(I use 24 mantra brand)

1 cup dates

pitted (about 25 dates)

1 cup jaggery powder (Gur) (see notes for substitute)

1 tsp roasted ground cumin or regular ground cumin

1 tsp Kashmiri red chili powder

(reduce to 1⁄2 teaspoon for mild taste)

1 tsp dried ginger powder

1 tsp Himalayan black salt

(kaala Namak- pink in color) or regular salt

11⁄2 cups water

Instructions

1. Add all the ingredients in the Instant Pot. Close the lid and pressure cook on high for 10

minutes (Sealing position in DUO)

2. When the cooking time is done, wait 5 minutes and release the pressure manually by

following the quick release instructions of your pressure cooker.

3. Open lid after pin drops. Using an immersion blender puree the mixture. If using a stand-alone

blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it.

Puree to a smooth consistency. Check the taste and if you like the sauce sweeter, add a few

tablespoons of jaggery and stir.

4. Turn on Saute mode and simmer the chutney for 3-4 minutes to thicken it to your desired

consistency. Stir in between to prevent it from burning. Keep in mind that this chutney

5 from 2 votes

Stovetop Method

Notes

Dates: I have used pitted dates in this recipe for texture and taste preferences. YHowever, if

you cannot find them, simply double the jaggery quantity.

Tamarind: I prefer to use tamarind concentrate for this recipe as it is easily available in the

asian food aisle of most supermarkets, along with the Thai food ingredients. If you want to

use tamarind pulp instead, I recommend using seedless for ease of blending. Also, double

the quantity of the pulp.

No Refined Sugar: This recipe uses jaggery and dates for sweetness, no refined sugar. If you

want to replace both with sugar, I would recommend using brown sugar.

Using Sugar Instead: Making chutney with sugar, for 1⁄4 cup of tamarind concentrate, add 1

cup of brown sugar. The exact quantity may vary depending on how tart the tamarind is. If

you prefer your chutney sweeter, start with 1 cup sugar and add more later after pureeing.

Simmer for a few minutes to dissolve that sugar.

End Taste Varies: The end taste may vary depending on how tart the tamarind paste is. To

adjust the sweetness level, check the taste after pureeing. If you like it sweeter, add a few

tablespoons of jaggery and stir.

Water Quantity: I have used 1.5 cups of water in this recipe. This quantity can vary depending

on your desired consistency. With this ratio, I get a pouring consistency. If you like it thinner,

add another 1⁄2 cup water. If you prefer it thicker, simmer it for a few extra minutes towards the

end.

Thickens as it Cools: This chutney thickens quite a bit as it cools. For best results, turn off

Saute mode when it reaches a chocolate sauce-like consistency.

Adjust thickness: If it becomes too thick for your taste, thin it by adding a few teaspoons of

hot water and mix it in.

Extra-fine texture: For an extra smooth sauce, line a bowl with a mesh strainer and pour a

little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it.

thickens quite a bit after cooling. TIP: For best results, turn off Saute mode when it reaches a

chocolate sauce like consistency.

5. Line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula

stir and press down the sauce to strain it. Repeat till the entire sauce is strained.

6. Let the chutney cool down completely, then transfer to an air-tight mason jar and store in the

refrigerator. This chutney stays good in refrigerator for up to a month, and in the freezer about

3 months.

Salara

To bloom the yeast:

1 packet of yeast (2.5 tsp.)

2 tbsp. sugar

1 cup warm water

To make the bread:

4 cups all purpose flour

1/4 cup sugar

1/2 tsp. salt

1 tsp. lemon zest

yeast mixture (see above)

4 tbsp. butter (1/4 cup)

1 tsp. vanilla or mixed essence

extra water to bring the dough together

For the filling:

2 tbsp. butter

5 cups coconut flakes or two large fresh coconut

1+ 1/4 cups sugar

2 tsp. ginger powder

1.5 tsp. ground nutmeg

1.5 tsp. vanilla or mixed essence

3/4 cup water

3 tbsp. Condensed coconut milk

salt to taste

red food coloring

Pholourie

Easy Pholourie - Deep fried spicy split pea dough. Slightly crispy on the outside, yet some what light

and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean

Islands, especially in Trinidad and Guyana.

Course Snack

Cuisine Caribbean

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 -5

Calories 388kcal

Instructions

1-2 Tablespoon cilantro

1 Tabelspoon parsley

1⁄2 - scotch bonnet pepper minced or -1 teaspoon hot sauce

adjust to taste

2 -3 Tablespoons onion chopped

3-4 garlic cloves

2 cups all-purpose flour

1⁄2 Cup Split pea powder

2 teaspoons yeast

2 green onion white part chopped

1⁄2 - teaspoon cumin spice

1⁄2- teaspoon turmeric

1⁄2 teaspoon curry powder

1 teaspoon or more salt

adjust to taste

2 Teaspoons sugar

optional

1 1/3 cup warm water or more

adjust to form a thick batter

1. In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet

pepper until puree. If you do not have a processor finely chop the ingredients and smash

using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons

instead.

2. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast,

salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.

3. Then add warm water a little at a time until you get to desired consistency – like thick

pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.

4. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours

5. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters)

high (too little will result in flatter balls), and place on medium heat until oil is about 375

degrees.

6. The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time

and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to

drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches

7. Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.

8. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.

9. Use a large spoon or something like that to take it out of the oil. I usually place them on

napkins right away to soak up some of the excess oil.

Nutrition

Moqueca (Brazilian Stew)

2 plantains

1 onion

3 tomatoes

1 red bell pepper

1 orange bell pepper

1 red bell pepper

1 14oz can coconut milk

1 tbsp fresh chopped ginger

1/2 bunch chopped cilantro

1 tbsp Lawry's Seasoned Salt

2 tsp paprika

1/2 tsp sea salt

1/4 cup water

3 tbsp +/- cooking oil

Vegetarían feijoada

Brazilian Récipe (Sophie)

1 kg black beans previously soaked.

5 whole onions

8 cloves of garlic

200g of gluten (seitan) in pieces

2 bay leaves

200g smoked ricotta or tofu.

1 can of vegetarian sausages

1 chopped carrot

1 chopped tomatoes

2 tbs basil

3 tbs salt

1 chopped eggplant

2 parsley stalks

1 pitcher of water.

In this recipe, all the ingredients are put in the pressure cooker, cook

for half an hour. Separately, she makes a sauce with onions, garlic,

finely chopped tomatoes, salt and basil, and any other dry seasoning

you want to use. This sauce is placed in the pressure cooker, which is

closed again and cooks for a while. Then just open it, see if the salt is on

point and let it boil a little to refine the broth, if necessary. She also

puts oregano.