Coriander Dipping Sauce Recipes

Steps:

• Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.

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.

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.

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.

Steps:

• Puree all ingredients until smooth and well-blended. Refrigerate for up to four hours.

Steps:

• Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
• Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
• Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
• In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
• Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
• Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.