Tamarind (imli)
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
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Today’s Dinner – Fettuccini with Balsamic Vinegar and Bruschetta
Besides Indian, Italian food is my next favorite cuisine. Today, I experimented with pasta cooked with butter and balsamic vinegar and it came out really good. My family really enjoyed the pasta and I think this recipe should be shared, though I have not decided on a name yet for this dish. Most likely, I […]
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