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.
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.
POPPADUMS WITH LIME & CORIANDER DIP
Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums
Provided by Good Food team
Categories Dinner, Starter
Time 5m
Yield 8 poppadums
Number Of Ingredients 5
Steps:
- Put the mango chutney in a bowl and chop up any large pieces of mango. Mix with the spring onions, coriander and lime juice. Cover and chill until ready to serve. (You can make this up to a day ahead and keep it in a covered container in the fridge.) Serve the chilled dip in a bowl on a plate, with the poppadums broken in pieces and placed around the sides.
Nutrition Facts : Calories 227 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.19 milligram of sodium
FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY
This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles
Provided by Anjum Anand
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 28
Steps:
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium
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