Sweet and Savory Indian Fusion Tamarind Scones with Hasselnuss Chutney and Spiced Daal Delight

Indulge your taste buds with a delightful fusion of flavors and textures in these Sweet and Savory Indian Fusion Tamarind Scones. Paired with a luscious Hasselnuss Chutney and complemented by Spiced Daal Delight, this recipe is perfect for brunch, afternoon tea, or a unique snack.

Ingredients

For the Tamarind Scones:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup buttermilk
• 1/4 cup tamarind paste
• 1/2 teaspoon ground cardamom
• 1/4 cup chopped fresh cilantro (optional)

For the Hasselnuss Chutney:

• 1 cup hazelnuts, toasted and chopped
• 1/2 cup fresh coriander leaves
• 1-2 green chilies (adjust based on heat preference)
• 1 tablespoon tamarind paste
• 1 tablespoon lime juice
• Salt to taste

For the Spiced Daal Delight:

• 1 cup red lentils, rinsed
• 2 cups water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil

Instructions

Preparing the Tamarind Scones:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the buttermilk and tamarind paste. Stir until smooth.
5. Add the wet ingredients to the dry ingredients and mix just until combined. If desired, fold in chopped cilantro for an added burst of flavor.
6. Turn the dough out onto a floured surface and gently knead it a couple of times. Pat it into a circle about 1-inch thick.
7. Cut into wedges or use a round cutter to shape the scones. Place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until golden brown. Allow them to cool slightly before serving.

Preparing the Hasselnuss Chutney:

1. In a food processor, combine the toasted hazelnuts, coriander leaves, green chilies, tamarind paste, lime juice, and salt.
2. Blend until smooth. Adjust seasoning as needed. This chutney adds a nutty, tangy flavor that beautifully complements the scones.

Preparing the Spiced Daal Delight:

1. In a pot, heat oil over medium heat. Add cumin seeds and sauté until fragrant.
2. Add chopped onions and cook until golden brown. Then, stir in garlic and ginger, cooking for an additional minute.
3. Add the rinsed lentils, water, turmeric, garam masala, and salt. Bring to a boil, then reduce the heat to simmer.
4. Cook for 20-25 minutes, or until the lentils are soft and creamy. Stir occasionally and adjust the consistency with more water if necessary.

Cooking Tips

• Ingredient selection: Use high-quality tamarind paste for a rich flavor. You can find it at most grocery stores or Indian markets.
• Spice it up: Feel free to adjust the number of green chilies in the chutney to cater to your heat preference.
• Make ahead: The scones can be prepared in advance and frozen. Bake them directly from the freezer, adding a few extra minutes to the cooking time.

Serving Suggestions

Serve the tamarind scones warm, generously slathered with the hazelnut chutney, alongside a bowl of spiced daal for a delightful combination. Consider pairing this dish with a steaming cup of masala chai or a refreshing mint lemonade for a well-rounded experience.

Variations

• Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan option: Replace the butter with coconut oil or vegan butter and use plant-based milk for the buttermilk.

These Sweet and Savory Indian Fusion Tamarind Scones are sure to impress your guests and tantalize their palates. Try this unique recipe today and explore the delightful fusion of flavors that Indian cuisine has to offer. Happy cooking!

For more innovative recipes and cooking tips, consider exploring this article on Indian spices or discovering more about chutneys.