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Hace 1 día · From tamarind seed separators to efficient plough blades, learn about Abdul Khadar’s innovative contributions that are increasing crop yields and reducing costs for farmers across India.
Hace 5 días · Tamarind seed polysaccharide (TSP), also known as xyloglucan (XG), is the primary component of tamarind seed kernels, which is an underutilized byproduct of the tamarind pulp industry . The chemical structure of XG is made up of a (1→4) -β-D-glucan backbone that is partially substituted with α-D-xylopyranose at the O-6 position.
Hace 5 días · Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In ...
Hace 3 días · To Make Dosa. Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily. Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa.
Its just pure tamarind paste. All I did was crack the seed pods a little and pour boiling water over them. Let it sit like that for 45 minutes, then fine strain it. Make sure you force the soft meat through the strainer discard the seeds and pods then take the liquid and bring to a boil. Simmer on low until it thickens to a paste and thats it!
Hace 1 día · 2 tablespoons sesame seeds; 1 tablespoon peanuts (optional) 2-3 dried red chilies; 2 garlic cloves; 1 tablespoon tamarind paste; Salt to taste; Water as needed; Preparation: Dry roast the sesame seeds, peanuts, and red chilies until golden brown. Grind the roasted ingredients with garlic and tamarind paste into a smooth mixture.
Hace 5 días · Look for tamarind in several forms in Asian, Indian and Mexican markets. Fresh pods, the color of cinnamon, require the cook to soak and scrape the pulp out of the pod and to remove the oval seeds. I prefer the convenience of bottled pure tamarind concentrate (also available online) to add this dark tangy fruit to a curry, marinade, glaze or drink.
