Coriander Dippin Sauce Food

ZHOUG! (SPICY CILANTRO SAUCE)

Steps:

• Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
• Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
• While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
• Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

CORIANDER AND GARLIC SAUCE

Steps:

• MethodCombine all the ingredients along with 2 tbsp water in a bowl and mix well.Adjust the sweetness as required.Serve immediately or store refrigerated.

GREEN CORIANDER CHUTNEY

Steps:

• Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

CHILLI AND CORIANDER SAUCE

Steps:

• Combine first 6 ingredients in a pan and stir over low heat until the sugar dissolves.
• Bring to boil, simmer uncovered for about 10 minutes until it thickens.
• Remove from heat and cool.
• Then stir in the coriander.

POT STICKER PORK AND CORIANDER DUMPLINGS WITH DIPPING SAUCE

Steps:

• For the dipping sauce, place the lime juice, sugar and fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
• To make the dumplings, place the mince, onions, ketjap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined.
• Place a heaped teaspoon of the pork mixture in the centre of each wrapper. Brush the edges with waterm fold to enclose the filling and pinch the edges to seal. Repeat until all the wrappers have been used.
• Cook the dumplings in a large saucepan of boiling water for 2-3 min or until cooked through. Drain on absorbent paper.
• Heat a non-stick frying pan over high heat. Add the ol and cook the dumplings for 1 min each side or until golden. Serve with dipping sauce.

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

INDIAN MINT AND CORIANDER DIP

Steps:

• Pluck the mint leaves from the steams.
• Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves as soft steams of coriander can also be used)
• Wash all the greens and chilies with enough water.
• Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
• Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
• MY NOTES -
• 1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice.
• 2- Can substitute almonds with 2 tbsp of roasted peanuts .
• 3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
• 3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
• 4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
• 5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
• Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

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.

THAI-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE

Steps:

• Make the filling:
• In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
• Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
• Make the sauce:
• In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.