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Need recipe for plain India cilantro sauce

r
Rella Jun 12, 2011 08:13 AM

I noticed that Paulji, a poster here, recommends a book on Indian cooking on his profile. Today I ordered a 'used' copy and am looking forward to receiving it. The customer reviews were good also.

Today also I notice that I have plenty of good-looking cilantro (from one medium sized pot) and I'm wanting to use it, but not destroy my cilantro in the cutting. I'm not sure how to do this, though.

So my request is two-fold, but mainly getting a recommendation from paulji re a good uncomplicated cilantro sauce which he might help me out with. I sometimes see this thin sauce in some Indian restaurants or on their buffets, which I've not been able to duplicate to my satisfaction.

  1. d
    dct Jun 12, 2011 11:00 AM

    Think of it this way--if you don't cut it, it will bolt and be harder to use--so clip away--You can easily cut off two thirds from the top and it will be fine. It will send up new leaves, though I find subsequent harvests are skimpy compared to the first flush..

    2 Replies
    1. re: dct
      v
      Val Jun 12, 2011 11:57 AM

      Yes, dct is right...and don't forget, with cilantro you DO want to use the stems along with the leaves...some herbs, like rosemary, you would not include the stems, but for cilantro and parsley, it's good!

      1. re: Val
        r
        Rella Jun 13, 2011 01:01 PM

        Thanks, Val. I did use some of the stems. Not as much as I should have, after seeing your email.

        I ended up making this recipe,
        http://www.manjulaskitchen.com/2007/0...
        and even though it didn't make much, I did put into an ice cube tray for future use. I do this with parsley and oil, too.

        However, I was disappointed in using my regular food processor that the leaves continuously stuck to the sides of the bowl, and mopping it down with a spatula didn't help: one spin and it was on the sides of the bowl again.

        The taste was really good, but instead of 1-1/2 teaspoon salt, I used 1/2 tsp salt which was plenty salty.

    2. luckyfatima Jun 12, 2011 10:53 AM

      Green Chutney

      Ingredients:
      1 bunch cilantro chopped (about 2 loosely packed cups)
      ½ bunch mint leaves (about 1 loosely packed cup)
      1-2 green chilies
      ½ piece bell pepper
      ½ small onion
      3 tbs lemon juice
      3 tsp sugar
      Salt 1 heaping tsp or to Taste

      How to make green chutney :
      Blitz all ingredients thoroughly in a blender to make a paste. Add a tiny bit of water if required to get things moving in your blender.

      1. c
        ChiliDude Jun 12, 2011 10:53 AM

        http://www.whats4eats.com/sauces/dhan...

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