Amchur Powder or Dry Mango Powder is a tart condiment that is often used as a souring agent in Indian recipes. You will ...

Cut the pumpkin into medium sized cubes. 2. To make the tamarind paste, soak the dried tamarind (readily available at grocery stores) in warm water (Water should be enough to cover the tamarind ...

Store blocks of wet tamarind in an airtight container so it doesn’t dry out. The homemade paste will keep in the fridge for a week, but fresh is best. Like children in Asia, I quite like eating ...

To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute, or until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and ...