Tamarinds and lemons say the bells of near south Minneapolis
October 2, 2012 9:53 AM Subscribe
Give me your recipes containing lime! Or lemon or tamarind! Certain restrictions may apply.
I recently had an incredibly delicious sour broth which contained lime, tamarind or both. I've developed a yearning for all things lemon-, lime- or tamarind-containing. (Please assume tamarind concentrate or tamarind paste but fresh limes and lemons.)
What do you cook that contains these things? Any recipe welcome, from dessert to salad. Caveat: recipes must be useful within vegetarian cooking, so if you make a great lemon sauce to use on fish, I'd be glad to use it on vegetables, but something with integral meat (tamarind pork sausage! Lime bacon!) doesn't work as well. If dishes could contain minimal eggs, that would be great - but don't hold back on that account.
I recently had an incredibly delicious sour broth which contained lime, tamarind or both. I've developed a yearning for all things lemon-, lime- or tamarind-containing. (Please assume tamarind concentrate or tamarind paste but fresh limes and lemons.)
What do you cook that contains these things? Any recipe welcome, from dessert to salad. Caveat: recipes must be useful within vegetarian cooking, so if you make a great lemon sauce to use on fish, I'd be glad to use it on vegetables, but something with integral meat (tamarind pork sausage! Lime bacon!) doesn't work as well. If dishes could contain minimal eggs, that would be great - but don't hold back on that account.
This is a lime-coconut milk-cilantro-miso dish, but you could probably bring tamarind into it. It's vegetarian and delicious.
posted by crush-onastick at 10:09 AM on October 2, 2012
posted by crush-onastick at 10:09 AM on October 2, 2012
Thai red curry paste can use tamarind as an ingredient. The dish itself uses Kaffir lime leaves. I use a cookbook, but this recipe looks pretty close. Thai cooking does use fish sauce; however, some Asian grocery stores will carry vegetarian replacements.
posted by Blazecock Pileon at 10:20 AM on October 2, 2012
posted by Blazecock Pileon at 10:20 AM on October 2, 2012
The Tamarind Whiskey Sour includes both lime and tamarind! And is delicious! Hoo-baby!
posted by sportbucket at 10:39 AM on October 2, 2012 [1 favorite]
posted by sportbucket at 10:39 AM on October 2, 2012 [1 favorite]
Lemon curd. Homemade lemon curd. I made it for the first time last week when creating this awesome lemon curd apple rosette tart that I cobbled together from a few different recipes.
Homemade lemon curd tastes a billion times better than a jar, and this recipe is crazy easy. No straining! Like lemon square mush x sunshine and love.
I want some lemon curd now.
You could, of course, also make lime curd!
posted by atomicstone at 10:51 AM on October 2, 2012
Homemade lemon curd tastes a billion times better than a jar, and this recipe is crazy easy. No straining! Like lemon square mush x sunshine and love.
I want some lemon curd now.
You could, of course, also make lime curd!
posted by atomicstone at 10:51 AM on October 2, 2012
Try tamarind with aubergine. This is my own totally made up recipe:
Heat 1/2 tsp mustard seeds in oil till they pop.
Add onions, lightly brown, then and sliced garlic and cook till aromatic.
Add 1 sliced green chilli, fry about 30 seconds.
When garlic softens, add diced aubergine.
Meanwhile, soften tamarind in boiling water. (Never used paste, sorry, but you can always add more to taste)
When aubergine starts softening, add tamarind.
Cover with lid and cook on low heat till aubergine is done, adding a splash of water and salt as needed.
Goes very well with a simple red lentil daal on basmati rice. I sometimes liven it up by adding a teaspoon unsweetened dessicated coconut at the mustard seed stage (should be slightly browned) and fresh curry leaves with the tamarind. I also sometimes add diced courgettes.
However - if you want something truly fun to eat, try pani puri. It's easy though laborious to make at home and you eat it filled with a delicious tangly tamarind water, dosed with vodka for added fun. Note that though the recipe doesn't say so, they crisp better if left out overnight or even longer.
posted by tavegyl at 11:17 AM on October 2, 2012
Heat 1/2 tsp mustard seeds in oil till they pop.
Add onions, lightly brown, then and sliced garlic and cook till aromatic.
Add 1 sliced green chilli, fry about 30 seconds.
When garlic softens, add diced aubergine.
Meanwhile, soften tamarind in boiling water. (Never used paste, sorry, but you can always add more to taste)
When aubergine starts softening, add tamarind.
Cover with lid and cook on low heat till aubergine is done, adding a splash of water and salt as needed.
Goes very well with a simple red lentil daal on basmati rice. I sometimes liven it up by adding a teaspoon unsweetened dessicated coconut at the mustard seed stage (should be slightly browned) and fresh curry leaves with the tamarind. I also sometimes add diced courgettes.
However - if you want something truly fun to eat, try pani puri. It's easy though laborious to make at home and you eat it filled with a delicious tangly tamarind water, dosed with vodka for added fun. Note that though the recipe doesn't say so, they crisp better if left out overnight or even longer.
posted by tavegyl at 11:17 AM on October 2, 2012
Indian lemon or lime pickles! 1, 2, 3.
posted by WasabiFlux at 11:18 AM on October 2, 2012 [1 favorite]
posted by WasabiFlux at 11:18 AM on October 2, 2012 [1 favorite]
This is the best lemon bar recipe in the world.
I put lime in pretty much everything even vaguely Mexican flavored I make, but more as a seasoning than an ingredient. It goes really well in tortilla soup, which I don't really have a set recipe for.
I would also look into making ALL THE FRUIT-BASED SALSAS and ALL THE CEVICHES.
posted by The Master and Margarita Mix at 11:25 AM on October 2, 2012
I put lime in pretty much everything even vaguely Mexican flavored I make, but more as a seasoning than an ingredient. It goes really well in tortilla soup, which I don't really have a set recipe for.
I would also look into making ALL THE FRUIT-BASED SALSAS and ALL THE CEVICHES.
posted by The Master and Margarita Mix at 11:25 AM on October 2, 2012
Lemon sticky buns. By far the best roll of their kind that I've had.
Lemon cream quinoa with spinach. Vegetarian and delicious for breakfast or dinner.
posted by amber_dale at 2:15 PM on October 2, 2012
Lemon cream quinoa with spinach. Vegetarian and delicious for breakfast or dinner.
posted by amber_dale at 2:15 PM on October 2, 2012
Nthing Pad Thai. I use Mark Bittman's recipe from How to Cook Everything.
posted by mon-ma-tron at 2:44 PM on October 2, 2012
posted by mon-ma-tron at 2:44 PM on October 2, 2012
Best dressing for salad: Roast about 1 T cumin seeds in a dry pan. Grind up. Add 1/4 cup olive oil, 2 t honey, and the juice of 1/2 lime. Whisk and enjoy!
posted by Malla at 4:29 PM on October 2, 2012
posted by Malla at 4:29 PM on October 2, 2012
Suvir Saran's recipe for Black Pepper Rasam with Tamarind is outstanding. (Note, although the ingredients list for the spice mix calls for "yellow split peas", you really want urad dal, as the written directions indicate.)
There was also this earlier AskMe looking for tamarind recipes, in case you haven't seen it yet.
posted by Lexica at 6:30 PM on October 2, 2012 [1 favorite]
There was also this earlier AskMe looking for tamarind recipes, in case you haven't seen it yet.
posted by Lexica at 6:30 PM on October 2, 2012 [1 favorite]
I made this couscous salad recently - most of the dressing is lemon juice and it was wonderful.
posted by lakeroon at 7:34 PM on October 2, 2012
posted by lakeroon at 7:34 PM on October 2, 2012
This thread is closed to new comments.
It uses tamarind and limes and it is soooo divine!
posted by Ruthless Bunny at 10:05 AM on October 2, 2012 [3 favorites]