CORIANDER DIP
Steps:
- Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.
CORIANDER CURRY DIP
Categories Condiment/Spread Blender Garlic Appetizer Quick & Easy Cream Cheese Curry Chill Cilantro Gourmet
Yield Makes 8 Servings
Number Of Ingredients 9
Steps:
- In a small heatproof bowl sprinkle gelatin over 1/4 cup consommé to soften 1 minute.
- In a small saucepan bring remaining consommé just to a boil and remove pan from heat. Stir hot consommé into gelatin mixture, continuing to stir until mixture is dissolved completely, and cool.
- In a blender combine cream cheese, consommé mixture, curry powder, and garlic and blend 30 seconds. Pour dip through a fine sieve into a medium serving bowl. Chop coriander and stir into dip. Chill dip, covered, 6 hours, or until thickened (dip will not set firm).
- Serve dip with breadsticks and crudités.
CURRY DIP
Provided by Food Network Kitchen
Categories appetizer
Time 2h5m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
- Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
- In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
- Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.
CORIANDER, CURRY & YOGURT-CRUSTED TOFU
The original version of this recipe calls for fish, but I'm a vegetarian so I substituted tofu and it turned out great!
Provided by Renee D
Categories Soy/Tofu
Time 30m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the yogurt, garlic and cumin. In a separate bowl combine the coriander seeds, curry, salt and pepper.
- In a very large nonstick skillet or sauté pan, heat the oil over medium-high heat. Meanwhile, dip the tofu into the yogurt mixture to lightly coat each side, then sprinkle each side with the curry mixture, dividing the seasoning evenly among all the tofu.
- Immediately place tofu in the hot pan and cook until just done, about 2½ minutes on each side. Serve with a light sprinkling of chopped mint.
Nutrition Facts : Calories 140.7, Fat 9.7, SaturatedFat 2.1, Cholesterol 6, Sodium 904.5, Carbohydrate 6.1, Fiber 1.2, Sugar 3, Protein 9.9
CURRY DIP
A yummy dip served with fresh veggies. Always a hit!
Provided by Nana
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h5m
Yield 16
Number Of Ingredients 5
Steps:
- Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.2 mg, Sugar 0.4 g
EASY INDIAN CURRY DIP
This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.
Provided by Tammy Lynn
Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g
CRISP CURRY CHICKEN WINGS WITH CORIANDER CUCUMBER SAUCE
Yield Makes about 20 hors d'oeuvre
Number Of Ingredients 12
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat them well. Let the wings marinate, covered and chilled for at least 4 hours or overnight. In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce. Arrange the wings, marinade discarded, skin side up, on the oil rack of a broiler pan and bake them in a preheated 475°F. oven for 25 minutes. Brush the wings with the soy-sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp.
- Make the sauce:
- In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.
- Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce.
ASIAN CHICKPEA AND CORIANDER DIP
Make and share this Asian Chickpea and Coriander Dip recipe from Food.com.
Provided by Sonya01
Categories < 15 Mins
Time 5m
Yield 1 bowl
Number Of Ingredients 9
Steps:
- In a blender or food processor grind coriander and garlic briefly.
- Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
- Spoon into a bowl and serve with Trident Rice Crackers.
Nutrition Facts : Calories 867.2, Fat 46.2, SaturatedFat 6, Cholesterol 0.7, Sodium 1266.8, Carbohydrate 96.1, Fiber 18.3, Sugar 0.8, Protein 20.9
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