Ginger And Tamarind Refresher Recipes

Steps:

• Combine the tequila, Cointreau, ginger syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with pickled ginger.
• Combine the tequila, Cointreau, grapefruit juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with sliced grapefruit.
• Combine the tequila, Cointreau, orange juice, tamarind syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with orange zest and pomegranate seeds.
• Bring the sugar, 1 cup water and ginger to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using.
• Bring the sugar, 1 cup water and tamarind paste to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using.

Steps:

• Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
• Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
• In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
• The Approach
• This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.

Steps:

• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
• Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
• Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

Steps:

• Using a vegetable peeler, remove colored layer of peel from oranges in strips, leaving the white pith. Cut oranges crosswise in half; squeeze juice from oranges., In a small saucepan, combine sugar, water and orange juice; bring to a boil. Stir in mint, ginger and orange peel; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool syrup mixture completely., Strain syrup, discarding solids. To serve, fill 10 highball glasses halfway with ice. Add 2 ounces syrup and, if desired, 1/2 ounce rum to each glass; top with soda.

Steps:

• To prepare the dipping sauce --.
• Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
• Refrigerate at least an hour to allow the flavours to blend.
• Tamarind concentrate is available in Indian or Asian markets.

Steps:

• Dissolve the tamarind pulp in the water. Keep aside.
• Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
• Next, add chopped ginger and green chillies; fry well, strain and keep aside.
• Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
• Add the fried ginger and green chillies, boil for a minute.
• Once it has cooled, transfer to a dry airtight container.