Italy may be a long way from India, but the two countries’ cuisines combine beautifully in this simple-yet-delicious dish. A traditional caprese salad usually involves just tomatoes, mozzarella, and basil—but Indian influences kick this version up a notch. In order to view the video, please allow Manage Cookies
Adding a homemade tamarind dressing creates a wonderful depth of flavor for a caprese salad unlike any you’ve tried before. Recipe by Nik Sharma, abrowntable.com.
Instant Pot Chicken Tikka Masala
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Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
Tamarind Dressing: 1⁄4 cup sour tamarind pulp or paste 1⁄2 cup boiling water 1⁄4 cup extra-virgin olive oil 1⁄2 tsp fresh lime juice 1 tbsp jaggery or muscovado sugar 1⁄2 tsp ground coriander 1⁄2 tsp fine sea salt 1⁄2 tsp dried urfa biber chili flakes or dried Aleppo pepper flakes 1⁄4 tsp freshly ground black pepper Salad: 2 cups cherry tomatoes, halved lengthwise 2 cups grape tomatoes, halved lengthwise 4 to 6 plum tomatoes, halved lengthwise 8 oz fresh mozzarella, cut crosswise into four pieces 3 tbsp fresh cilantro leaves 1 tbsp extra-virgin olive oil 1⁄2 tsp fine sea salt
How to make it
Make the dressing: Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour. Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids. Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined. Make the salad: Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt. Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.
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Italy may be a long way from India, but the two countries’ cuisines combine beautifully in this simple-yet-delicious dish. A traditional caprese salad usually involves just tomatoes, mozzarella, and basil—but Indian influences kick this version up a notch.
In order to view the video, please allow Manage Cookies
Adding a homemade tamarind dressing creates a wonderful depth of flavor for a caprese salad unlike any you’ve tried before.
Recipe by Nik Sharma, abrowntable.com.
Instant Pot Chicken Tikka Masala
Read article
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Instant Pot Chicken Tikka Masala
Read article
Instant Pot Chicken Tikka Masala
Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
Tamarind Dressing: 1⁄4 cup sour tamarind pulp or paste 1⁄2 cup boiling water 1⁄4 cup extra-virgin olive oil 1⁄2 tsp fresh lime juice 1 tbsp jaggery or muscovado sugar 1⁄2 tsp ground coriander 1⁄2 tsp fine sea salt 1⁄2 tsp dried urfa biber chili flakes or dried Aleppo pepper flakes 1⁄4 tsp freshly ground black pepper Salad: 2 cups cherry tomatoes, halved lengthwise 2 cups grape tomatoes, halved lengthwise 4 to 6 plum tomatoes, halved lengthwise 8 oz fresh mozzarella, cut crosswise into four pieces 3 tbsp fresh cilantro leaves 1 tbsp extra-virgin olive oil 1⁄2 tsp fine sea salt
How to make it
Make the dressing: Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour. Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids. Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined. Make the salad: Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt. Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.
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Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
Tamarind Dressing: 1⁄4 cup sour tamarind pulp or paste 1⁄2 cup boiling water 1⁄4 cup extra-virgin olive oil 1⁄2 tsp fresh lime juice 1 tbsp jaggery or muscovado sugar 1⁄2 tsp ground coriander 1⁄2 tsp fine sea salt 1⁄2 tsp dried urfa biber chili flakes or dried Aleppo pepper flakes 1⁄4 tsp freshly ground black pepper Salad: 2 cups cherry tomatoes, halved lengthwise 2 cups grape tomatoes, halved lengthwise 4 to 6 plum tomatoes, halved lengthwise 8 oz fresh mozzarella, cut crosswise into four pieces 3 tbsp fresh cilantro leaves 1 tbsp extra-virgin olive oil 1⁄2 tsp fine sea salt
How to make it
Make the dressing: Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour. Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids. Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined. Make the salad: Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt. Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.
Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Prep time 15 min.
Cook time 60 min.
Prep time
15 min.
Cook time
60 min.
Ingredients
- Tamarind Dressing:
- 1⁄4 cup sour tamarind pulp or paste
- 1⁄2 cup boiling water
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 tsp fresh lime juice
- 1 tbsp jaggery or muscovado sugar
- 1⁄2 tsp ground coriander
- 1⁄2 tsp fine sea salt
- 1⁄2 tsp dried urfa biber chili flakes or dried Aleppo pepper flakes
- 1⁄4 tsp freshly ground black pepper
- Salad:
- 2 cups cherry tomatoes, halved lengthwise
- 2 cups grape tomatoes, halved lengthwise
- 4 to 6 plum tomatoes, halved lengthwise
- 8 oz fresh mozzarella, cut crosswise into four pieces
- 3 tbsp fresh cilantro leaves
- 1 tbsp extra-virgin olive oil
- 1⁄2 tsp fine sea salt
How to make it
Make the dressing: Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour. Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids. Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined. Make the salad: Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt. Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.
Make the dressing: Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour.
Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids.
Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined.
Make the salad: Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt.
Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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