Do you have any recipies that include Cilantro?

Question

I love Cilantro and would like new things to try out,,Thanks!!

Answer 1

Cilantro Tilapia

Ingredients:

3 tablespoons olive oil

4(4ounce) tilapia fillets, fresh

2 tablespoons garlic salt

2 tablespoons cajun seasoning

black pepper, to taste

1 bunch cilantro

Directions:

1. Preheat oven to 375.

2. Coat the bottom of a baking dish with olive oil.

3. Place the tilapia fillets in the pan.

4. Sprinkle desired amount of garlic salt, cajun seasoning, and pepper over tilapia pieces.

5. Press several sprigs of cilantro on top of each piece.

6. Bake tilapia for 8 to 12 minutes.

7. Enjoy alone or with lemon!

http://www.recipezaar.com/recipe/getreci...

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Answer 2

CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves

2-3 small Thai green chilies, roughly chopped

2 large garlic cloves, roughly chopped

1 inch piece of ginger, peeled and roughly chopped

juice of ½ a lime

water (if needed)

salt to taste

METHOD:

In a blender or food processor, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. The consistency may be adjusted according to personal preference. You may add a little water for a slightly thinner consistency. Refrigerate and use immediately. The chutney will last for up to 1 week in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.

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Kothimbir chi Vadi Recipe

This dish is from the southwestern coastal state of Maharashtra and is one of my all time favorite recipes. It’s very tasty and easy to prepare. Kothimbir chi Vadi are basically savory pan-fried cilantro cakes. They are great for entertaining; you can serve them as an appetizer or a side dish. They can also be made well in advance and gently warmed through in a low oven just before serving.

You will need either a rice cooker or a steamer to make this dish. You can also use a kadai(or wok) with a removable rack.

KOTHIMBIR CHI VADI (Savory Pan-Fried Cilantro Cakes)

Serves 6

Ingredients:

2 cups fresh cilantro leaves, finely minced

1 cup besan (chickpea or gram flour)

2 tbsp rice flour

2-3 small green Thai chilies, finely minced

½ inch piece of ginger, peeled and finely minced

1 large garlic clove, finely minced

1 tsp toasted sesame seeds

1 tsp kala masala (or garam masala)

1 tsp turmeric

pinch of asafetida (hing)

juice of ½ lemon

salt to taste

water as needed to make the batter

oil for shallow frying

METHOD:

In a large mixing bowl, combine the cilantro leaves with the green chilies, ginger and garlic. Add the toasted sesame seeds, kala masala, turmeric, asafetida, besan, rice flour and lemon juice. Slowly add water and mix well to form a thick batter without any lumps.

Pour the mixture into a greased pan (or whatever dish will fit into your pressure cooker, steamer…). Tap it gently on your countertop. Place the dish into your steaming apparatus(if you are using a pressure cooker, the “weight” is not necessary) and let steam for 30-35 minutes or until a toothpick can be inserted cleanly in the center.

Remove and let cool. At this point the dish is completely edible and may be served. But for a tastier version, heat a deep skillet on medium heat. Add enough oil for shallow frying.

Remove the cilantro “cake” and cut into even pieces. Fry in the hot oil until golden brown on all sides. Drain well and serve with your favorite chutney.

Answer 3

got this from a young Mexican that worked as my assistant at a restaurant.  my family loves it and it is simple

1-2 pounds of lean pork, cut into thin strips

4 tomatillos, chopped coarsely

1 onion chopped coarsely

1-2 jalapenos. chopped coarsely

3-4 tomatoes, chopped coarsely

3-4 cloves of garlic, chopped

1 bunch cilantro, chopped

4 cups cooked rice

fry pork in hot pan with oil till a bit crisp and well browned.  Season with salt and pepper during frying.

with heat still on, add the chopped vegetables and stir, cooking quickly.  the veg will be cooked till tender crisp.  the ripe tomato's will break down and form a bit of sauce.  As soon as than happens, take off heat.  Serve over rice.

i did change it up a bit.  my friend used either tomatillo or tomato and I missed that part and used both the first time i made it and we loved it that way.  Almost doesn't need salt, it is so flavorful.

Answer 4

Try www.allrecipes.com This site helps me when I'm in a bind, also the ones that have the most stars are the favorite ones.

I hope it helps