Griddle/Pan Fried: Indian hash browns

Subject: Indian hash browns
Newsgroups: rec.food.cooking
From: Jke (morethangroups at hotmail.com)
Date: Sun, 14 May 2006 22:22:27 +0200
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I had left over boiled potatoes and a new cookbook with quick Indian recipes. I rad a recipe and then altered it almost beyond recognition, but the basic flavors I kept.

So...
1. I sauteed an onion in oil
2. then added some cumin to sort of toast it before..
3. adding the chopped, cooked potatoes (about 250 grams, I suspect)
4. after they had warmed through I added a paste of:
5. equal amounts of tamarind paste and brown sugar plus some water (they added up to 5-6 tablespoons)
6. let that cook down until t got sticky, while stirring
7. then I seasoned it with salt and chili powder

I considered adding an egg, but wasn't hungry enough for that.

It was very good. It was the first time I used tamarind. I expected to like it, because I like tangy. I wasn't disappointed - at all. I am grateful for having the rest of that jar to enjoy later.
From: Dee Randall (deedovey at shentel.net)
Date: Sun, 14 May 2006 16:33:18 -0400
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Tell me/us more about that jar of tamarind paste. Can you provide a link to show the brand or jar?
I usually buy a block of tamarind with the seeds in it, that has to be soaked in water, then strained; a PITA. I never know how much strength of tamarind I actually have using it this way.
Thanks,
Dee Dee
From: Jke (morethangroups at hotmail.com)
Date: Sun, 14 May 2006 22:56:11 +0200
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Dee Randall schreef:

> Tell me/us more about that jar of tamarind paste. Can you provide a link
> to show the brand or jar?

I've seen at least 3 or 4 brands around in ethnic stores, this jar says "Flower Brand". It's been packaged in The Hague, The Netherlands.

Tamarind (paste) is also sold as assem here (sometimes spelled assam), which I believe is the Indonesian name for it. Indonesia used to be a Dutch colony, so Indonesian products are relatively easily availbale here. Indian stores also carry it.

> I usually buy a block of tamarind with the seeds in it, that has to be
> soaked in water, then strained; a PITA.

I bet. I wouldn't be as tempted to use it myself.
From: Dee Randall (deedovey at shentel.net)
Date: Sun, 14 May 2006 17:13:31 -0400
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Jke wrote:
> I've seen at least 3 or 4 brands around in ethnic stores, this jar says
> "Flower Brand". It's been packaged in The Hague, The Netherlands.
>
> Tamarind (paste) is also sold as assem here (sometimes spelled assam),
> which I believe is the Indonesian name for it. Indonesia used to be a
> Dutch colony, so Indonesian products are relatively easily availbale here.
> Indian stores also carry it.

I found a link. http://www.thecmccompany.com/thai.htm#Item%20#1207 [archive.org]
Hopefully, it's in the U.S. I see a few other things I can order that I need.
Thanks, I didn't know about the 'paste'. I'll look for it as well in the markets, now that I know.
From: Jke (morethangroups at hotmail.com)
Date: Sun, 14 May 2006 23:30:35 +0200
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Dee wrote:
> I found a link. http://www.thecmccompany.com/thai.htm#Item%20#1207 [archive.org]
> Hopefully, it's in the U.S. I see a few other things I can order that I need.
> Thanks, I didn't know about the 'paste'. I'll look for it as well in the
> markets, now that I know.

I was just thinking, there are 2 things that you could use as a substitute: pomegranate molasses (yum) and apple butter. Neither is quite the same, but I think both are pretty darn close. So if finding tamarind paste remains a problem, you could experiment with those. Assuming they are available where you are :)

If worst come to worst, there's always vinegar and brown sugar. And ketchup could be added to that, too.
Definitely not the same as tamarind, but still sweet and sour.
From: Yogi Gupta (yogigupta at hotmail.com)
Date: 15 May 2006 11:17:47 -0700
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I suspected it was Aloo Chaat at best. You are right, its basically Russet type boiled poatoes served with Tamarind Chutney and splash of yogurt. The basic flavor is drived from Tamarind Chutney. Tamarind Chutney has Dates and raisins. The two spices which really add flavor are 1. Dry roasted and crushed cumin seeds, and 2. Kala Namak. If you have a chance, browse through my website and under Snacks, you will see a list of different Chaat.
Yogi
www.IndiaCurry.com [archive.org]
From: Jke (morethangroups at hotmail.com)
Date: Mon, 15 May 2006 23:32:49 +0200
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Yogi Gupta schreef:
>I suspected it was Aloo Chaat at best. You are right, its basically
> Russet type boiled poatoes served with Tamarind Chutney and splash of
> yogurt. The basic flavor is drived from Tamarind Chutney. Tamarind
> Chutney has Dates and raisins. The two spices which really add flavor

I didn't use chutney, but if I ever come across tamarind chutney, I'll buy it,. I'm sure I'll love it.

> are 1. Dry roasted and crushed cumin seeds, and 2. Kala Namak.
> If you have a chance, browse through my website and under Snacks, you
> will see a list of different Chaat.

I did and I really enjoyed your site. Lots of things there to try! And I like it that the ingredients list aren't as daunting as in some of the cookbooks I've come across. Although I am finally, after years, discovering places where I can actually *buy* the ingreidients requerid. idian cooking has yet to take off in Holland, other minorites are more prominent here. But I've seen things liek betelnuts and asafoetida in stores, which seems to be a new development.
From: George (george at nospam.invalid)
Date: Sun, 14 May 2006 18:33:52 -0400
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Dee Randall wrote:
> Tell me/us more about that jar of tamarind paste. Can you provide a link to
> show the brand or jar?
> I usually buy a block of tamarind with the seeds in it, that has to be
> soaked in water, then strained; a PITA. I never know how much strength of
> tamarind I actually have using it this way.

I discovered tamarind paste earlier this year in a Vietnamese market. It comes in a white plastic jar with a blue screw top and a blue label that simply says "PURE FRESH TAMARIND (concentrated)". It is from Thailand and the exporter is listed as "Combine Thai Foods Co, LTD" and actually has a yahoo email address listed "cfoods at yahoo.com"
From: Dee Randall (deedovey at shentel.net)
Date: Sun, 14 May 2006 19:19:13 -0400
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George wrote:
> I discovered tamarind paste earlier this year in a Vietnamese market. It
> comes in a white plastic jar with a blue screw top and a blue label that
> simply says "PURE FRESH TAMARIND (concentrated)". It is from Thailand and
> the exporter is listed as "Combine Thai Foods Co, LTD" and actually has a
> yahoo email address listed "cfoods at yahoo.com"

Thanks, George. I sent off an email to them to see if they furnish this product near to me.
From: Bronwyn (bf at australiamail.com)
Date: 14 May 2006 16:47:54 -0700
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In Oz, I've used a tamarind concentrate paste branded TAMICON, product of India. Its says 1 teaspoon for a dish sized for 6 persons (subjective hey). I usually soften it in a 1/4c hot water and add that to the recipe.
I see it's like Tabasco sauce - the jar is dated 1998! Just about finished now, think I'll chuck it out and splurge on a new jar LOL

Cheers
-- Bronnie
From: Yogi Gupta (yogigupta at hotmail.com)
Date: 14 May 2006 20:42:03 -0700
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The best tamarind concentrates are from Puerto Rico and sold in almost all Indian Stores in United States. The price is about $3.00 for about 2 Cup size.
Those blocks are really cumbersome to use.
JKe! I dont know what you made, sounds South Indian.

Two suggestions: Throw in a few golden raisins (about half a Tablespoon) along with Tamarind and brown sugar, Use Sea salt. Indian Stores have a rock salt called 'Kala Namak', that migh go better.
From: Jke (morethangroups at hotmail.com)
Date: Mon, 15 May 2006 10:45:23 +0200
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Yogi Gupta schreef:

> The best tamarind concentrates are from Puerto Rico and sold in almost
> all Indian Stores in United States. The price is about $3.00 for about
> 2 Cup size.
> Those blocks are really cumbersome to use.
> JKe! I dont know what you made, sounds South Indian.

I don't know what I made, either. It's a variation on that recipe fromo the book. The book calls it Aloo Chaat. It doesn't use any onions, the other ingredients I did take from the recipe. The book doesn't talk about regions and such.
It's called Stylish Indian in Minutes, BTW. By Monisha Bhardawaj.

> Two suggestions: Throw in a few golden raisins (about half a
> Tablespoon) along with Tamarind and brown sugar,

That sounds delicious. Will definitely give that a try because I will defintiely have this dish again. It was so good.

> Use Sea salt.
> Indian Stores have a rock salt called 'Kala Namak', that migh go
> better.

I'll look out for that.
From: "Michael \"Dog3\" Lonergan" (shopalot at foodsource.eat)
Date: Mon, 15 May 2006 18:06:43 GMT
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Jke wrote:
> It was very good. It was the first time I used tamarind. I expected to
> like it, because I like tangy. I wasn't disappointed - at all. I am
> grateful for having the rest of that jar to enjoy later.

That sounds really good. I love a tamarind flavor. I use it to taste, my taste of course. I saved the recipe.
From: Jke (morethangroups at hotmail.com)
Date: Mon, 15 May 2006 23:26:35 +0200
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Michael wrote:
> That sounds really good. I love a tamarind flavor. I use it to taste, my
> taste of course. I saved the recipe.

I can't tell you how excited I am about finally tasting tamarind and realizig just how much happiness that jar of paste is going to provide.

I hope you'll enjoy your potatoes as much as I did.