INGREDIENTS

INSTRUCTIONS

Tamarid juice - Tamarind paste, in the form of small blocks, is available
in packets in Asian grocery stores.
To make the juice, place a small portion of the tamarind in a bowl of warm
water and let it soak for about 20 minutes. When the water has colored,
squeeze the pulp, discarding any seeds, and throw it away. The thick brown
liquid is used as a souring agent in Indian curries.
Tamarind paste is also available in a concentrate, which may be substituted
for fresh tamarind.
When neither form of tamarind is available, fresh lemon juice may be used
instead.
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on
Jan 7, 1998

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