FOOD FOR THE SOUL
Rasam RECIPE HEIDI TSCHANNEN – the Eumundi Medicine Man team
Amchur WORDS VICKI TAYLOR – Queen of Spice
mchur is simply dried green mango powder. Although it may not be a spice in itself, it is considered one as it is an important component in many spice blends used throughout India and South East Asia. The Hindi word for mango is ‘Am’ and ‘Choor’ means powder. Amchur is used as a souring agent in constructed dishes. It has a pleasing tangy taste, not unlike Tamarind and it is used a lot in Thai cooking and Indian curries for balance. Amchur also has a tenderising effect on meat so is great to use as a marinade ingredient. It is compatible with other spices used for marinading like ginger, garlic, paprika, coriander seeds and leaves and pepper. If you need some lemon juice for a recipe but don’t have any at home but you do have some Amchur, you can replace three tablespoons of lemon juice with one teaspoon of Amchur powder.
Ingredients: 1 tbsp ghee 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground black pepper ½ tsp hing Small handful curry leaves 4 large tomatoes, chopped 3 green chillies, sliced diagonally 3cm ginger grated 3 tbsp red split lentils 50ml tamarind liquid ½ tsp turmeric 1 tsp salt
500ml water Handful of coriander leaves chopped to garnish Method: Heat the ghee in a sturdy pan over a medium heat, add the mustard seeds, cumin seeds and red chilli, fry until mustard seeds start to pop. Stir in the black pepper and hing and fry for 30 seconds, then add the curry leaves, tomatoes, green chillies, ginger, red lentils, tamarind, turmeric, salt and water and simmer for 25 minutes. Garnish with coriander leaves. eumundimedicineman.com.au
Happy 5th Birthday
y t r a P s s i l B at Daisy’s Place
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| APRIL 2014 | Holistic Bliss
3/20/2014 10:59:11 AM
Published on Mar 26, 2014