Vasantha Prasad

“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”

- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”

Indian Vegetarian Cooking Stop Smoking For Good Stop Gambling For Good Stop Overeating For Good

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Indian Vegetarian Cooking From An American Kitchen

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Tamarind Honey Dipping Sauce

Looking for a sweet, tangy sauce for your favorite fritters or a unique dip for that vegetable platter?  You’ll love this super easy-to-prepare sauce. It also goes well with chicken cutlet or the tomato, sweet onion, and carrot appetizer.

Prep Time: 10 minutes  

2 Tbsp. tamarind juice (see below)

2 Tbsp. honey

1/2 tsp. dry-roasted cumin seeds

1/8 tsp. salt

1/2 tsp. lime juice

In a small bowl, add all the ingredients and mix.

Note: For chicken cutlet recipe, prepare double the quantity of dipping sauce.

Tamarind juice: Soak a lime-size piece of tamarind pulp or 1 Tbsp. paste in hot water (tap water is just fine) for 15 minutes to soften.  When water cools to lukewarm, using your hand, squeeze the tamarind, getting as much juice as possible.  Strain through a sieve, discarding the residue.  Makes 1/2 cup. Covered, the tamarind juice keeps in the refrigerator for 4 days.

(Note: Lime juice can be substituted: 1 Tbsp. lime juice = 3 Tbsp. tamarind juice)

What’s good for you:

v Tamarind is a fruit pulp that is rich in vitamin B and C and high in calcium; eating it will improve digestion and relieve gas. As its sugar content is high, it is consumed in small quantities.

v Honey is a natural sweetener that contains protective antioxidant compounds. It is a good source of energy. Look for honey that states “100 percent pure.”

v Cumin seeds are a very good source of iron. They are great for energy and immune functions, help with digestion, and may have anticarcinogenic properties, which help prevent cancer.