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.
GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Steps:
- Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
- Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
- If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
- Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
- Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
- Yield: 2 to 3 tablespoons paste
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
INDIAN MINT AND CORIANDER DIP
A very popular and delicious Indian dip/spread made with fresh herbs and spices
Provided by maayeka
Time 15m
Yield Serves 12
Number Of Ingredients 0
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 DIPPIN SAUCE
Good for dippin anything but best with Recipe #20817. From The Lighthearted Cookbook by Anne Lindsay
Provided by Derf2440
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small bowl combine yogurt, coriander and pepper to taste, cover and refrigerate at least 30 minutes for flavours to develop.
Nutrition Facts : Calories 188.3, Fat 2, SaturatedFat 1.3, Cholesterol 7.3, Sodium 108.4, Carbohydrate 35.1, Fiber 0.1, Sugar 35, Protein 8.1
THAI-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE
Categories Pork Freeze/Chill Fry Coriander Gourmet
Yield Makes 60 dumplings
Number Of Ingredients 23
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.
CHILLI AND CORIANDER SAUCE
Make and share this Chilli and Coriander Sauce recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 7
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.
Nutrition Facts : Calories 395, Fat 4.3, SaturatedFat 1.6, Cholesterol 6, Sodium 1050.3, Carbohydrate 87.8, Fiber 8.7, Sugar 64.3, Protein 8.7
SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE
Steps:
- To make marinade:
- In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
- Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
- Make dipping sauce while salmon marinates:
- In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
- Remove salmon from marinade and pat dry.
- Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets rice paper until very pliable, about 45 seconds. Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper. Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste. Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling. Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
- Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.
- Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.
More about "coriander dipping sauce food"
CORIANDER LIME YOGURT DIPPING SAUCE - CRUNCH & CREAM
From crunchandcream.com
4.4/5 (8)Total Time 5 minsCategory Side DishCalories 26 per serving
CORIANDER MAYONNAISE • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
GINGER, CORIANDER AND SPRING ONION DIPPING SAUCE …
From goodfood.com.au
10 BEST LIME CORIANDER DIPPING SAUCE RECIPES | YUMMLY
CHICKEN WITH CORIANDER ROOT AND CORIANDER STEM …
From telegraph.co.uk
GREEN CORIANDER CHUTNEY - TO DIP EVERYTHING IN! - MY …
From myfoodstory.com
CORIANDER CHUTNEY | CILANTRO CHUTNEY » DASSANA'S VEG …
From vegrecipesofindia.com
INDIAN STYLE BUFFALO WINGS - CHICKEN RECIPES BY THE …
From greatcurryrecipes.net
PRAWN TOASTS WITH CHILLI AND CORIANDER DIPPING SAUCE
From sbs.com.au
MARINATED PRAWNS WITH LIME DIPPING SAUCE | FOOD AND …
From foodandtravel.com
CORIANDER AND MINT SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
MINT CORIANDER DIPPING SAUCE - CTV
From more.ctv.ca
10 BEST CHINESE DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
CORIANDER AND GARLIC SAUCE RECIPE - TARLA DALAL
From tarladalal.com
CREAMY RED PEPPER CORIANDER SAUCE - FORKS OVER KNIVES
From forksoverknives.com
DIPPING SAUCES - ELSA TABLE
From elsatable.com
CORIANDER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE - PLAIN.RECIPES
From plain.recipes
MINT CORIANDER DIPPING SAUCE | RECIPE | APPETIZER RECIPES, COOKING ...
From pinterest.ca
INDIAN CILANTRO DIPPING SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CORIANDER (DIPPING SAUCE) RECIPES - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAKORA SAUCE - A HOMEMADE INDIAN SAUCE FOR NAANS, ROTIS AND …
From greedygourmet.com
CORIANDER-MINT CHUTNEY - THE VERSATILE SAUCE - FOOD TO GLOW
From kelliesfoodtoglow.com
21 DIPPING SAUCES FOR GRILLED MEATS AND VEGGIES - SERIOUS EATS
From seriouseats.com
CRISPY COCONUT PRAWNS WITH CORIANDER DIPPING SAUCE
From allrecipes.cooking
CORIANDER CHILLI SAUCE – FLAVOUR BOAT
From flavourboat.com
CHILLI AND CORIANDER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC, CHILLI AND CORIANDER SOY DIPPING SAUCE - ASIAN RECIPES
From asianinspirations.com.au
SPICY CHILLI AND CORIANDER DRESSING / COUNTRYWIVES
From annabelandgrace.com
10 BEST LIME CORIANDER DIPPING SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
CRAB & CORN CAKES WITH CORIANDER DIPPING SAUCE - DAIRY FREE …
From fooddiez.com
CORIANDER RECIPES | ALLRECIPES
From allrecipes.com
RICE CUBES WITH CORIANDER CHILLI DIPPING SAUCE – FOOD AND TOOLS
From foodandtools.com
CORIANDER, LIME AND GINGER DIPPING SAUCE
From thefoodcoach.com.au
CORIANDER DIPPING SAUCE - YOUTUBE
From youtube.com
GINGER-CORIANDER DIP RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST LIME CORIANDER DIPPING SAUCE RECIPES | YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love