Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Which are the pickles you have in your pantry right now?

Which are the ones you dream of?

Any recipes? Any secrets? Any reading material?

Please share - as Monica says Inquiring minds want to know...


Edited by Smithy Adjusted title for clarity (log)

Share this post


Link to post
Share on other sites

Mango and Lime are currently in my pantry.

I love but have a tought time finding the small whole mango pickle from baby mangoes.

my mother turned me on to garlic pickle and penaut butter on bread. it's quite good actually.

Share this post


Link to post
Share on other sites

Panchranga Mixed Pickle

Sweet Lime Pickle

Chilli Pickle.

Amba Haldi Pickle

Mango Pickle

Share this post


Link to post
Share on other sites

tryska,

I think you're talking about vadu manga? There are some available from Bedekar and Mother's recipe - should be available at any Indian grocery store but if you can;t find it, let me know and I can mail you some. Doesnt taste nearly as good as the ones my mom used to make at home and store for months and years in those huge 'bharanis' or pickle jars.. yumm. But they;re ok and definitely satisfy my cravings for them :smile:

Also

Avakkai

Manga Curry (not the storable variety - only lasts about a week I think)

Mahani Pickle (no idea what the basic ingredient is called in English) - if anyone knows, do let me know so I can see if I can find it someplace locally

Manga Thokku - a cooked and mashed raw mango pickle

Yumm, this thread is making me sooooo hungry :shock:

Share this post


Link to post
Share on other sites

i think it was bedekar's we used to get. now it seems everywhere only carries pataks brand. I'll have to check the larger indian stores here in atlanta. i'm sure i'll be able to find it somewhere.

i remeber one time when i was growing up, my mother made an unfortunate attempt at making fish pickle. she didn't pickle ever again after that.

Share this post


Link to post
Share on other sites

Hmmm, I've tried making manga thokku, avakkai and manga curry at home quite successfully using the raw mangoes available at the Indian stores. Vadu manga is a tougher nut to crack since the baby mangoes are just not to be found :(. I remember when my parents would go out early in the morning to bring back the years stock of raw baby mangoes and then use up all the fershly scrubbed plastic buckets at home to keep them salted for days on end before embarking on the actual pickle making. The whole house used to smell of raw mangoes at the time .. it was wonderful!

How come no one mentioned prawn balchao. We make Balchao everytime the urge to something reallllyy hot and spicy strikes us. I use about 1/2 the chillies mentioned in my mother-in-laws recipe and its still too hot for most people to bite into :smile: . I find it terribly amusing that my whole family has an almost competitive attitude when it comes to how much heat we can handle in our food :raz:

The pickles I dream about are those awesome tasting chundhas and godkairis that my gujarathi godmother used to make every year. *sigh*

Share this post


Link to post
Share on other sites
i think it was bedekar's we used to get. now it seems everywhere only carries pataks brand. I'll have to check the larger indian stores here in atlanta. i'm sure i'll be able to find it somewhere.

i remeber one time when i was growing up, my mother made an unfortunate attempt at making fish pickle. she didn't pickle ever again after that.

tryska,

One good source is www.patelbrothersusa.com. They carry all brands and have Vadu mango pickle from both Priya and Bedekar. I have tried Priya before and it was good.

Share this post


Link to post
Share on other sites

have in the house right now-the usual suspects

mixed pickle-priya( bedekar not available when sought)

panchranga(back in a big wayafter many years avoiding it due to unpleasant association with bits of hairy,mustard oil scented kernels flattened onto dusty playgrounds of ones youth)

sri lankan katta sambol

need to replenish

ferns' prawn balchao(yes me too)

want gooseberry pickle-it's been too long..

wake flushed from dreams of mtr gongura and hog plum smiling sardonically at me...

secrets :unsure: secreted packets of bedekars pickle mix for upcoming batch of carrot pickle.

Share this post


Link to post
Share on other sites
want gooseberry pickle-it's been too long..

Hmmm...gooseberry pickles...I am the only one here that eats em, gets tired of gooseberry pie..will have to look up some recipes online..

Usually just lets them fall to the ground for whatever critters will eat them...When we had chickens they would jump to try to get them without getting stuck with the thorns...

Now, all I have to do is find a recipe for something to do with quinces...other than jelly...gonna have a bumper crop this year...

Share this post


Link to post
Share on other sites

I have a stuffed red chili pickle that smells like heaven and tastes almost as good. I also have a lime pickle and a green chili pickle. I have yet to actually try them. I yearn for this green mango pickle that I used to get at a restaurant in Chicago. I am not at all well versed in pickles or chutneys so thats an area that I'm trying to experiment with. I'm not ready to make them myself so I'm open to folks suggesting brands and types for me to try. :wub:

Share this post


Link to post
Share on other sites

Ohhhh, gooseberry = amla. I didnt know this :). I love gooseberry pickle. FOr some reason, my friends who havent eaten these when they were kids didnt take to it much but I love them :). Are Indian gooseberries available in the US?

-worm@work

Share this post


Link to post
Share on other sites

now i thought gooseberry was nellikai, which looks nothing like amla. hmm.

Share this post


Link to post
Share on other sites
now i thought gooseberry was nellikai, which looks nothing like amla.  hmm.

I am now completely confused. Amla is "Aamloki" is Bengali, which I *thought* was the same thing as Phyllantus Acidus: http://www.tropilab.com/phyllantus-acidus.html

Isn't Nellikai the same thing?

Isn't gooseberry the same thing?

Share this post


Link to post
Share on other sites

i feel like we've had this discussion before. *lol*

the picture on that page looks liek the nellikai tree in my grandmother's front yard, however the berries have ridges like little tiny yellow pumpkins (american pumkins) not smoothish like other people's amla looks. also it's a large trea that bears fruit downward and in clusters like cherries.

Share this post


Link to post
Share on other sites
Which are the pickles you have in your pantry right now?

Which are the ones you dream of?

Any recipes? Any secrets? Any reading material?

Please share - as Monica says Inquiring minds want to know...

i dont have a pantry atm...but the usual suspects are: tender mango(vadumangai), mango(avakkai), mango(thokku), lime, magali(obscure..but south indians might recognise this root veggie pickle), salt narthangai(dont have a clue what its called in english..it looks ugly..but its wonderful), gooseberry(nellikai - hot version), 'ma-inji'(havent a clue what it is called in english) and mmmmmmm..garlic pickles

Share this post


Link to post
Share on other sites

Hmm ma-inji :).. My dad says its called mango-ginger but I remember that its different from both mango and ginger!! Not sure what exactly the basic vegetable (?) is.. anyone knows? He also told me its called Mamidi Allam (again i think literal translation of mango-ginger) in telugu. I havent had this in a really really long time.

-worm@work

Share this post


Link to post
Share on other sites
now i thought gooseberry was nellikai, which looks nothing like amla.  hmm.

I am now completely confused. Amla is "Aamloki" is Bengali, which I *thought* was the same thing as Phyllantus Acidus: http://www.tropilab.com/phyllantus-acidus.html

Isn't Nellikai the same thing?

Isn't gooseberry the same thing?

Phyllanthus emblica and phyllanthus indofischeri are what's generally knowm as amla/nellikai. http:// www.ias.ac.in/currsci/jun252003/1515.pdf (problem posting link).

the other one phyllanthus acidus(and one very like it with fruit along the branches)are less astringent,more succulent-a bit like a carambola.

Share this post


Link to post
Share on other sites
Hmm ma-inji :).. My dad says its called mango-ginger but I remember that its different from both mango and ginger!! Not sure what exactly the basic vegetable (?) is.. anyone knows? He also told me its called Mamidi Allam (again i think literal translation of mango-ginger) in telugu. I havent had this in a really really long time

questions answered about 3-4 pages back under fresh turmeric/mango turmeric.

indian gooseberry

oh well, back to the drawing board

i've purchased frozen amla from local groceries. they're very different from oregon gooseberries. :wacko:

Share this post


Link to post
Share on other sites

other than the usual suspects, the one i am craving right now

and am unable to get, is the "green peppercorn" pickle, specialty

of kerala.

the regular black peppercorns that you get, when they are growing

on the vine, are green and come in bunches, and make an AWESOME

pickle. i had it while in kerala, and saw one bottle, manufactured

by laxmi pickles, in a friend's house in the us.

have not been able to track it down since then, in india or us.

any kind egulleter who can supply me some .....?

:smile:

milagai

Share this post


Link to post
Share on other sites

I love pickles and collect em from all over so here is what I have.

North Indian

Stuffed Red Chilli

Green Chilli mustard

Sweet Lemon

Jackfruit

Mango

Sweet Mango

Mango with Hing

Gujerati

Chundo (grated unripe mango sun cooked with sugar, spiked with chilli powder)

Murabba (chunks of unripe mango cooked with sugar to a golden yellow color, spiced with clove and cinnamon)

Godkairi

Spicy mango

Garlic

Goan

hot sweet spicy tendli pikle

and the same with mix veges

Seasonal pickles that pass thru

Turmeric

Green pepper

mix veg in lemon and split mustard

Milagai we get a green pepper in brine at my local masallawalla. Would that interest you? I can only send it after I get back though (4 July) ... Just pm me.

Rushina

Share this post


Link to post
Share on other sites

The essential pickle in my household, one which I get very agitated about if it is not lurking in my fridge at all times, is misqut, from Goa.

It's a spicy, vinegary, piquant preparation, made mostly of small and tender good quality green mangoes. These are first slit and salted and pressed for days under a very heavy weight, then stuffed with a combination of spices including hing and turmeric and chilis and mustard seeds, then submerged in hot oil made fragrant with further spices.

Give it a year or so in the jar (my current stash is from 2000) and the pickle that you end up with is unbeatable with chicken or prawn or fish curry, or most anything else.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By gsquared
      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
      In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads.
      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
      A few tips:
      • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency.
      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
      Clarified Butter (Ghee)
      Yields: About ½ cup
      ½ lb unsalted butter
      Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.
      Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.
      Strain the amber liquid into a jar and discard the milk solids.
      Cover and store, refrigerated, for up to 6 months.
      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
      • 1 teaspoon sugar
      • 1 cup warm water
      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
      In a bowl whisk together the milk, sugar, water, yogurt and egg.
      Place the flour, salt and baking powder in a large shallow bowl. Mix well.
      Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
      Oil the dough.
      Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume.
      Directions for plain naan:
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.
      Brush each oval with clarified butter.

      Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 1 tablespoon cashews (crushed)
      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

      While the dough is resting, prepare the filling.
      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.

      Onion Kulcha
      We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 2 small red onions, finely chopped
      • 1 tablespoon minced cilantro
      • 1 tablespoon Chaat Masala (www.namaste.com)
      • 1 teaspoon red chili powder
      • Salt to taste
      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By Nancy in Pátzcuaro
      I have been hearing about using copper vessels for making jam and jelly. Is there an advantage over conventional stainless pans? I live very close to Santa Clara del Cobre, where what seems like the entire population is engaged in either making or selling all kinds of copper products, from small decorative pieces to huge kettles for making carnitas and everything in between . So I could easily convert from my traditional cookware--stainless--to copper if there's a real advantage.
       
      Thanks for your advice/ideas.
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...