Kashmir

Kashmiri Kabargah – Fried Lamb Ribs

Mar 202013

Kabargah

As I sit to write this post, I am feeling nostalgic. Kabargah is a dish that features in all our major celebrations and as we have established by now, all our celebrations begin and end with food as the main focus. More than a couple of decades ago, when Kashmir was still the peaceful paradise, and I was still a child with a bright future and so much potential ( or so my parents thought), major celebrations in Kashmir were celebrated very traditionally. I would look forward to these celebrations or ‘saal’ as we call them. Saal means an invitation and it also means a celebration. The Saal is a sight to behold for the serving of the meal is a ceremony by itself.

Kabargah

Rows of people sit together, a long fabric is spread for the thaal (plates) to be placed on. Imagine it to be a place-mat, only that it is placed on the plush Kashmiri silk/wool carpets and spreads out for a couple of dozen people at one go. A beautiful Tasht – t – Nari is presented and the guests wash their hands. Are you re- reading this? Yes the guests are seated when they wash their hands. You can close that open mouth now!

After the guests have washed their hands, the food is served one dish after the other. The volunteer servers, who are usually close friends and family, bring in food and serve it. One of the dishes served is the Kabargah.

Ribs of young lamb or goat, cooked in milk and spices then fried in ghee (clarified butter). The key is to have them fork tender with the boiling and crispy and juicy with the frying. It is an art form and here is my recipe.

Kashmiri Kabargah – Fried Lamb Ribs

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Kashmiri Kabargah – Fried Lamb Ribs

Ingredients

2 pounds Lamb ribs ( I used a rack of lamb but traditionally only ribs are used)
6 cups water
2 cups milk and 1 Cup water – mixed together
1 tsp garam masala ( Use Zafrani Garam Masala by Shan - it's the closest thing to my blend)
a pinch of asafoetida
Salt
1 star anise ( 1 tsp fennel powder - the traditional way)

For yogurt batter :

4 Tbs yogurt
1 tsp chilli powder
1/2 tsp garam masala
Ghee for frying ( begin with half a cup ghee)
Salt.

Instructions

Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
Now drain the water and wash the meat under a spray of water.
Bring the milk and water mix to a boil.
Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
The timing for this will depend on the quality of meat.
The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
Once the meat is tender, remove from the milk, and let drain on a wire rack.
Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
When they are nice and golden crisp , you know they are ready.

Notes

If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.

If your butcher refuses to hand over just the ribs, go ahead and make this with chops.

http://www.spiceroots.com/2013/03/kashmiri-kabargah-fried-lamb-ribs/

Ambica Mohan liked this post

Facebook

Rajma – Indian Style Kidney Beans

Beans, Kashmir, Vegetarian 8 Responses »

Mar 142013

Jammu Rajma

Has it ever happened to you, that you presented the idea of making the best dish from your hometown with so much enthusiasm that you could barely resist the urge to get going and make it but your baloon of excitement was burst with one simple “ Sure! But I don’t understand what the fuss is about this dish.”

A lightening strikes and then there is a deafening silence. While you scurry for an appropriate response, your mind is racing with responses that you want to utter in a thundering voice so high pitched that every crystal in the house could shatter. You want to tell the person in question that the big deal about this dish is the same big deal there is about sushi, kimchi, hand made pasta, hand tossed pizza, freshly made cheese, the good old BLT, crawfish boil and on and on. But you don’t. You are saying all this in your head, while trying to find a calm and composed response.

So you calm yourself and say, “I just want to make this for the guests coming over tonight and I have a feeling they might like it,” and leave it at that.

Rajma

Then you slowly gather whatever is left of your enthusiasm and set to work. The delectable aromas wafting from the wok with the frying of onions and the boiling of the sauce help you get back in the zone and you forget the previous conversation ever happened.

rajma masala

You finish cooking the main dish and the sides and set the table, air out the cooking aromas and light candles, select a sophisticated playlist, fluff the cushions and head over to get the last minute brushing done on your hair and apply a hurried lip gloss before the guests knock at the door.

Conversations happen, there is quiet laughter and some hearty laughs. There is sharing of food and wine and compliments galore and then one big voice that gushes “ Oh Now I understand what the fuss is all about!”

And you say out loud, “Well, Thank you!” and smile a sweet smile while secretly placing this in the part of mind that keeps track of all things he did wrong. Husband! You should have known better!

So dear reader’s let me tell you what the fuss is all about! This recipe is for red kidney beans from the Jammu region of Jammu and Kashmir, one of the states in India. The kidney beans from this region are smaller in size, sweeter in taste and the texture is far more superior than the regular kidney beans. Also the process of cooking Rajma in Jammu region is different from the rest of the Northern India, even though the spices and ingredients used are almost the same. The first difference is that Jammu style Rajma is cooked with a stick of cinnamon at the time of boiling them. The other major difference is that we use more onions than tomatoes in the dish and we make it in ghee and serve it with rice with ghee topped over it. And if you can get hold of Rajma from Doda in Jammu, you got yourself a Beany jackpot!

Do try out and find out what the fuss is all about.

Rajma – Indian Style Kidney Beans

Ingredients

2 cups red kidney beans soaked in 8 cups of water for 8 hours or in hot water for 2 hours
6 cups water
3 tbs cumin coriander powder ( or 2 Tbs coriander +1 Tbs cumin powder)
3 tsp kashmiri red chilli powder
1 tsp mango powder (amchoor)
1 tsp pomegranate seed powder ( anardana powder)
3 cloves slightly pounded
3 cups sliced onions ( about 400 gms)
1 ½ Cups chopped tomatoes (seeds removed)
2 tsp garam masala (kashmiri preferred)
2 tbs minced ginger
2 tbs minced garlic
¼ C cilantro
2 tsp salt (or to taste)
1 stick of cinnamon
6 Tbs ghee ( non negotiable )
1tsp cumin
1 tej patta (Indian bay leaf)

Instructions

Rinse the soaked kidney beans and put them into a pressure cooker along with 6 cups of water and the cinnamon.
Put on medium- high heat and let it come to a boil before closing the lid of the pressure cooker.
When the water starts boiling, close the pressure cooker, reduce heat to medium low and pressure cook for about 12 minutes.
After 12 minutes, allow the pressure to gradually come down on its own. Place a do not disturb sign on it ;) Once the pressure releases check if the beans are done. Perfectly cooked beans will hold their shape, but yield easily to pressure.
Heat the ghee in a pan, when its hot add the cumin. Wait for it to crackle. Add in the bay leaf, cloves and then add in the onions and cook until the onions are browned.
Add in the ginger garlic and cook until fragrant. Now, Add in the red chilli and the cumin coriander powder, stir to mix and add in the tomatoes.
Reduce heat and cover and cook for 5 minutes, stirring every now and then. When this mix oozes the ghee out, add in the rest of spices, salt and add the beans in along with the broth.
Stir to mix, bring to a rolling boil, cover and cook for 15 minutes on medium low heat.
The ghee separates once again and the consistency look like you see in the picture.
Finish with the cilantro, mix it in.
To serve them how my peeps in Jammu do, take some fluffy basmati, ladel the rajma on top and put some hot ghee on top. Add in a sliced onion and green chillies and understand what the big deal about Rajma really is.

http://www.spiceroots.com/2013/03/rajma-indian-style-kidney-beans/

Makeila Tuanama, Maneesh Srivastva liked this post

Facebook

Walnut Chutney

Chutney, Kashmir, vegan, Vegetarian 10 Responses »

Feb 152013

Walnut is a significant part of Kashmiri culture. It is said that that the four kernels of the walnut represent – Dharma ( guiding principles by which we live life ) Artha ( Meaning of life ) Kama ( desires) and Moksha ( Nirvana). It is also believed to be symbolic of the four Vedas – Rig, Yajur, Atharva and Sama.

The whole walnut with the shell on is an essential element in all Kashmiri rituals and important religious festivals. The Festival of Herath ( Shivratri) – The celebration of the union of Shiva and Shakti – being the most important of them. An earthen pot is filled with water and walnuts and prayers are offered. Three days after the Pooja, the walnuts are shared with neighbors, friends and family. So while you are sending out the Prashad (sacred offering), more is coming your way too.

Kashmiri Walnut Chutney

In Kashmir, walnuts are an essential part of Birthday celebrations, Sonth ( spring festival ) and the Navreh (New year ). And with so much emphasis on its use, it was kind of hard to not like them when I was young.

So if you are a Kashmiri, like me, you have a lot of reasons and ways to eat walnuts – like this walnut chutney. If you are not a Kashmiri, you still have a lot of reasons to eat walnuts and the walnut chutney.

They help with weight management : Even though walnuts are high in calories and contain fat, they can actually help you to lose weight or maintain a healthy weight. The fiber, protein, vitamins and minerals can boost your health and help you to avoid eating too many other foods that are high in calories but low in nutrition. So munch on.

They help with diabetes - Studies have found that a diet supplemented with walnuts may positively impact individuals with diabetes.

Walnuts help improve Sleep :- The body’s pineal gland produces the hormone melatonin that induces sleep and helps regulate sleep. This hormone is found in walnuts–making walnuts a great evening or bedtime snack for improving your sleep.

And I am sure you already know about the heart health benefits of walnuts since they are a good source of potassium, calcium, magnesium, vitamin E and omega 3 fatty acids .

Walnut is out ingredient of the week at 38 powerfoods blog group. Do visiit Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Minnie at thelady8home.com , Casey at Sweetsav to read their stories and recipes on walnuts.

Walnut Chutney

Prep Time: 5 minutes

Total Time: 8 minutes

Walnut Chutney

This is a quintessential chutney from Kashmir. There are many variations and this is a basic version.

Ingredients

1/2 C mint leaves, rinsed and drained
3/4 C walnut halves
1 clove garlic
4-5 thai green chilies ( adjust quantity as needed- this is HOT)
salt to taste
2 tbs water

Instructions

Place everything in a blender.
Blend until very smooth.
Use as a chutney with Indian meals or a dip with vegetables and kebabs

http://www.spiceroots.com/2013/02/walnut-chutney/

Bipasha Biswas, Shilpa Sehgal, Menoka Bose, Prakash Thawani, Harpreet Bedi Chadha, Subhadra Vemparala, Urmila De Banerjee, Bhavna Kalra liked this post

Facebook

Nadir Yakhin – Lotus Roots in a yogurt sauce

Kashmir, Vegetarian 5 Responses »

Jan 152013

A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin – Lotus Roots in yogurt sauce, as it brings a lot of happy memories from my childhood. My cousin and I used to steal pieces of lotus roots from each other’s plates – just so the other did not get to eat one too many. We would sit next to each other and keep a sharp eye out for a moment when the other was not looking and grab it from the plate. Of course we could always help ourselves to some more from the kitchen, but where was the fun in that. Kids feeding vegetables to the family dog under the table? Not we two! Especially not when my Grand mother made this dish.

The best part is that even though we have grown up, we still don’t trust each other with this dish around. If we didn’t have to be a good example for kids around us, we might still end up fighting over it. Sometimes, being an adult is hard.

This is a quintessential Kashmiri dish and is the star of a vegetarian festive meal. In my opinion, the best tasting nadur (lotus roots) are from Kashmir and if you have ever eaten those, nothing else comes a close second. The slender, long roots are mild with a great texture. It doesn’t really have a flavor of its own, but takes on the flavors of the spices and yet maintains its individuality. And did I tell you that there is a specific technique involved in eating them?

Well, they are made up of thin stringy hair like fibers. So if you cut and eat them along their length, you won’t see the fibers. But if you cut them diagonally, the hair like strings kind of flow out, which might put you off.

Nadir Yakhin – Lotus Roots in a yogurt sauce

The quintessential Kashmiri dish, part of every wazwaan/ saal and the star of a vegetarian festive meal.

This dish is an acquired taste, for the sauce is mild and the lotus roots have no flavor on their own.

Ingredients

Lotus roots (nadur) - 500 gms
yogurt - 2 cups { if using homemade yogurt in India, use 3 cups of yogurt}
water - 2 cups { one cup for Indian dahi ) plus 2 cups
1/4 tsp sonth ( ginger powder)
2 tbs fennel powder
Salt to taste
cloves - 3 - 4
brown cardamom - 2-3
green cardamom - 2
cinnamon stick - 1
garam masala - 1/2 tsp
1/2 tsp dried mint
1/2 tsp cumin
1/2 tsp shahi zeera
ghee - 1 tsp

Instructions

Cut the lotus roots in 2 inch long pieces and partially cook them in two cups of water
Whisk the yogurt and add the fennel. add in the water and blend to mix.
Cook the yogurt and water mix on high heat and keep stirring until it comes to a rolling boil.
Reduce heat and cook for about 20- 25 minutes until the yogurt thickens.
Add in the partially cooked lotus roots and ome of the water that the lotus roots were cooked in.
In a tadka pan heat the ghee, add in cumin and the whole spices and cook until lightly fragrant. Add this tadka to the yogurt and lotus root, add salt, the shahi zeera and dried mint and cook on low heat until the sauce thickens to your desired consistency and the lotus roots are cooked through.

http://www.spiceroots.com/2013/01/nadir-yakhin-lotus-roots-in-a-yogurt-sauce/

Mona Malik, Bhavna Kalra, Sangeeta Khanna liked this post

Facebook

Muji Gaad & memories of Mom!

Fish, Kashmir, Mom!, Non vegetarian 15 Responses »

May 242012

Love you Ma!

Sunny flowers, lined up bouquets, arrays of Chocolates, claims from businesses that they have the perfect gift for mom. This was the build up to the Mother’s day this year as it is every year. I never paid much attention to it in the past. It was after all just a made up day to Celebrate Moms and I did not need a particular day to do that.

Yes, I would wish my Mom a happy mother’s day and she would reply with a twinkle and jingle in her voice “Thank you !Thank you!Same to you!” Her way of really meaning the Thanks was to say it twice.

This time around it was a constant reminder of my Mom not being there any more. A vacuum, a pause and then a tearing silence. She wouldn’t be at the other end of the phone saying “thank you !thank you! She wouldn’t be there when I call her at midnight to ask for a recipe that she had already explained a 100 times before. She wouldn’t be there when I want to call to share my little triumphs and epic defeats.

Yet I had to be at the other end of another conversation, answer the same question again, be the inspiration and the motivator and be a sounding board to someone who calls me Mom.

It was difficult day to wake up to and yet it had to be lived through. With a deep breath and a silent resolve to not break down, I braced up for what was going to be a physically challenging day in addition to being an emotionally difficult one. My daughter was swimming at a competition and I had a day full of volunteering, cheering, meeting other Moms and a mind in a labyrinth of questions.

How do you celebrate being a Mom when missing your own Mother is tearing you up from within? How do you smile and say “thank you” when someone wishes you a “happy Mother’s day”? How do you reassure your daughter who is counting on your cheering her on when you feel that all cheer from the world has drained out? How do you find strength to take one more breath, one more step; to do one more chore? How do you live in a moment divided between deep sorrow and sharing pure joy?How do you cry inside for your Mom and smile for you child because you are a Mom?

On I went about the day, because there were things to be done. I was simply going through the motions until my daughter came up to me with a handmade card. She had written poems, drawn pictures and she had written this in her note:-

The power in those words is something I can’t explain. It moved me to have so much love from my daughter and made me remember this poem that I had read somewhere

She is Gone

You can shed tears that she is gone

Or you can smile because she has lived

You can close your eyes and pray that she will come back

Or you can open your eyes and see all that she has left

Your heart can be empty because you can’t see her

Or you can be full of the love that you shared

You can turn your back on tomorrow and live yesterday

Or you can be happy for tomorrow because of yesterday

You can remember her and only that she is gone

Or you can cherish her memory and let it live on

You can cry and close your mind,

be empty and turn your back

Or you can do what she would want:

smile, open your eyes, love and go on.

—-David Harkins

Weeks before my Mom passed on, she agreed to do a complete “saal” course for me to document in my blog. Saal is the Kashmiri Pandit version of the Wazwaan. She was a fabulous cook and she cooked from her heart. I don’t say she was a great cook because she was my Mom. She just was unparalled in her execution of Kashmiri dishes. A fact accepted by many foodies and seasoned kashmiri wazwaan chefs and the entire Dhar clan of Srinagar, Kashmir.

She never did it for fame or appreiation. She just did it. It was her way of expressing love. And this love was extended to everyone who came over to our house. Cousins, aunts, friends & neighbors dropped in whenever they felt like and she would feel glad that they chose to come visit. Tea and snacks would be served or she would run out to the store to buy juice or soda if that is what they fancied to drink. And she would immediately start prepping for extra lunch or dinner while keeping them entertained. Before you knew it, everyone had gathered to eat amidst a happy clamor. I don’t know how she did it, and where she got her strength and inspiration from. I only know she worked hard all her life and played harder. She was compassionate, strong, inspiring, courageous and loving.

In the moment I read my daughter’s note I felt grateful – For the love with which my mom guided me, for the love my daughter has for me. It was a moment to honour my Mom’s courage and love, her strength and compassion, her zest for life, compassion for people and love for cooking.

The recipe I am sharing today is one my Mom made often for me. She often made food for us that we liked and how we liked it. Not an easy chore with 4 kids. My little brother loved Roti and Rajma and had a preference for certain cuts of meat. One of my sister liked eating paneer without any spices so she would just let her eat a block or two. The other fancied spicy and tangy stuff and buttery goodness.And I usually ate everything and then some more, but fish was my thing.

On my last trip home in June last year, I managed to capture a few pictures of the dishes she cooked which I am sharing below. I would have clicked more & better pictures but I was thinking of the near future when she was planning to visit me here in the US during fall and work on the entire family recipe series. She went on her final journey on July 23rd, 2011.

Above – Sotschal – common mallow with eggplant- a Kashmiri favorite and below – Monji Nadur – kohlrabi with lotus roots. If you know Kashmiri food, you can simply tell by the color of monji – That that is one incredible looking monji nadur.

Sharing this trout fish recipe from my memory of Mom’s recipes is like moving a step close to documenting our family recipes. This is in your loving memory, Ma!

Muji Gaad - Fish with Radish

Prep Time: 60 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Serves: 6 -8

Serving Size: One piece of fish with a few pieces of radish

Muji Gaad - Fish with Radish

Ingredients

2 pounds trout - cut with skin on
1 pound daikon radish cut into pieces
1/2 C Mustard oil
2 Tbs Kashmiri chili powder
1tsp ginger powder
1/2 tsp turmeric
4 -5 tsp fennel powder
1/2 tsp shahi zeera (black cumin)
salt to taste
fish Masala:
Grind the follow into a fine powder and pass through a sieve.
1/4 tsp bishop's weed
2 in cinnamon stick
4 brown cardamoms
2 green cardamoms
7-8 cloves
1tsp cumin

Instructions

Heat up the mustard oil and deep fry the fish a couple of pieces at a time. You may also pan fry them for a low fat version.
Once all the fish is fried, fry up the daikon radish pieces until light golden in color
In a heavy bottomed pan, heat up 2 -3 Tbs of oil ( there would be leftover oil from frying, use that)
In a bowl take 1/4 C of water and add in the Kashmiri chilli to it, stir and add this to the hot oil. Cook until the oil floats on top, stirring often.
Add rest of the spices, except the fish masala.
Stir and let it cook until aromatic. Add 3 cups of water and salt and let it come to a rolling boil.
Add the radish and cover and cook this mixture for about 10 minutes on a medium heat.
Now add the fish cover and cook for another 10 minutes or until oil surfaces on top- on medium heat.
Do not stir at this point or the fish will break.
Let the dish rest for an hour at least before serving with rice, Haakh and lot of love

http://www.spiceroots.com/2012/05/muji-gaad-memories-of-mom/

Tadka Pasta, Neeti Jani liked this post

Facebook

Lotus Root Fritters – Nadur Monji Kashmiri

Kashmir, Vegetarian 8 Responses »

Apr 102012

Nadur Monji – Lotus root fritters with a lip smacking Tamarind and onion chutney. For the chutney recipe, I owe deep thanks to my foodie friend Dillon Kesur – who is a very talented cook and a knowledgeable, creative foodie.

Nadur monji is a cherished treat in all of Kashmir. It is a coveted snack. It is a required addiction – by law. Ok may be not by law. It is a requirement by virtue of being a true blooded kashmiri. Any Kashmiri worth her salt should be obsessed with nadur. Full Stop. (period as we call it in Amreeka)

Thin slices of Lotus roots are mixed with spices and rice flour and then deep fried until crisp. If that was not enough to get you hooked, they are served with a tangy Tamarind onion chutney. Mouth puckering, lip-smacking, finger-licking good chutney.

I only had memories of eating this chutney. I never learned how to make it. I wish I could weave stories of my mom or aunts or grandmas making nadur monji and chetin (chutney) – but I can’t. These were the quintessential “halwai” items. No one made these at home.

So when Dillon posted a picture of a chutney with onions that looked so much like the chutney I had in my memory, I asked for the recipe. Generous as always, he promptly posted it.

Ruchira posted a blog about her nadur monji a few days ago and my mind took a flight to the streets of Srinagar, Kashmir and my home in Rainwari. The mere mention of the dish flooded me with memories of my childhood, my Grandparents, my school, my friends and it reminded me of myNaani ( Grandma- Mom’s Mom)

There is a memory related to this dish that is etched in my soul. I was studying for exams and feeling tired, so I asked my Naani for something yummy to eat and she offered to buy me some Nadur monji. She had to walk about half a mile in blazing sun to the shop and buy them for me. And she did – happily so . While on her way back, she was attacked by a cow who had run off from her shed and was charging at every one who tried to pass the small street. My Naani was hurt and bruised and the nadur monji were all scattered on the street.

Did she come back home in a deep state of shock ? NO!! She got up and went back to the shop and bought some more. And mentioned it over tea and nadur monji. I got real mad at her but she just laughed it off. To this day, It is our story to laugh at, hers and mine. And it is my story to keep with me to remember how much and how well I was Loved and still am. It is one of the stories from her life that I fall back upon when times go tough on me. I remember how she brushes off the pain and misery and moves on. She is the brave, kind person I want to be.

I set to work. And told this story of my youth to my daughter, who enjoys listening to every single byte of my history with tiny bites of food from our kitchen.

Here are two ways I made them. I know I went overboard. BUT I had not eaten these in years.

Ingredients : for the nadur monji (the long ones)

1 c lotus roots peeled and cut into thin long strips
3-4 Tbs rice flour
1tsp cayenne pepper
1/2 tsp black cumin
salt to taste
Oil for frying
1 -2 Tbs of water (if needed)

Procedure

Mix the rice flour , salt, cayenne and cumin into the lotus root strips. Each strip should be coated well. If the lotus roots you have are more watery, you may need more rice flour. And if they are dry, you need to use the water. The idea is to just wet coat the strips.
Deep fry in oil on medium heat until nicely browned and crunchy

Ingredients for Nadur Kebab ( the round one)

1 C Lotus root pieces
1 slice of bread
1 tsp garlic chopped
salt to taste
1 tsp semolina
1/2 tsp cayenne pepper
2- 3 green chillies
2 tbs Cilantro
1/4 C boiled and mashed up potatoes
1/2 tsp black cumin

Procedure

Put all the ingredients except the semolina in a food pro and pulse it until it achieves a grainy texture
Add in the semolina and make small round cakes
Option to deep fry or pan fry these.
You can use an Æbleskiver pan to cook them for a more uniform crunch if you choose to pan fry. (Thanks Ash for your questions )

Note: you may need to add more bread, if the lotus roots are really watery.

Tamarind Chutney

Recipe adapted from Dillon’s Tamarind chutney

Ingredients

1/4 C seedless tamarind
1/4 tsp ginger powder
1/4 C sliced onions
1/2 tsp cayenne powder
salt to taste

Procedure

In a non reactive pan, boil a cup of water and add 1/4 C of seedless tamarind into it. Add ginger powder, cayenne and salt and allow it to come to a boil and cook for two minutes.
Add in the onions. Remove from heat and allow to cool before using.

Facebook