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Old 06-28-2005, 12:12 PM   #11
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Yes any form of tamarind will work - I just shared what I think is easier.

If you use regular block of tamarind. Cover the block with warm water. Leave it for 30 minutes. Then squeeze out the pulp from the tamarind. Strain the mixture in a seive and use in place of the readymade pulp.

Yogurt can be used in place of peanuts in the green sauce. It will be milder but a lot of restaurants add yogurt nowadays to suit the western palate.
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Old 06-28-2005, 02:01 PM   #12
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The cilantro sauce at my fav Indian spot has no dairy in it and I cannot taste peanuts, either.

I can taste cilantro, garlic, and mint. Possibly tamarind.

No curry or cumin to my taste, either ....

I could eat gallons of that stuff!!
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Old 06-28-2005, 02:15 PM   #13
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abjcooking,

Sorry I cannot contribute a recipe for cilantro sauce, but I did want to say I love your pictures from Maine. I live in Maine, and particularly like the picture of the lobsta, but your other two pictures really captured the scenery! Very nice Were there many black flies?

Didnt mean to distract from the original post, carry on people.
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Old 06-28-2005, 02:54 PM   #14
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Jenny I think you and I are eating the same stuff, just make sure to leave some for me
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Old 06-28-2005, 03:11 PM   #15
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Amber,
I'm glad you liked the pictures. My bf and I just fell in love with the place. In fact we liked it so much we are trying to plan another trip before the end of the summer. We stayed at 2 different campsights on Mount Desert Island where Acadia is located. We really only had problems with the mosquitos. The mosquitoes up in Maine really seem to like your ears:) It was the perfect trip. I wish I could have posted more pictures, but I ran out of space.

Thanks for the chicken recipe. I threw the chicken in the marinade last night. Can't wait to get home and start cooking.
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Old 06-28-2005, 03:54 PM   #16
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Hope you like the chicken!
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Old 06-28-2005, 04:54 PM   #17
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Jennyema green sauce can have peanuts, yogurt and sometimes coconut added to it. It's basically a variation to the green chutney and adds depth and smoothness to it. Not to mention a whole another dimension of flavor.

The green chutney is so versatile in Indian cooking that as I stated we use it for a lot of things. I have made chicken with it along with cream. We use it as a sandwich spread (it's our indian version of mayo) and use it as a condiment with a lot of other snacks and also add it to raita's.

You can make the chutney leaving all these ingredients out with just cilantro, mint, jalapeno's, garlic and lime. I just don't like the consistency of that sauce.
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Old 06-28-2005, 07:12 PM   #18
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Like I said, there are probably as many recipes for this as there are Indian grandmoms!


I don't remember having one that had peanuts in it, either. ANd the vinegar just gives a little 'back of the mouth' bite - leave it out, if you don't like it!
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Old 06-29-2005, 12:01 PM   #19
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Restaurants out here are using peanuts in sauces and in other "hidden" ways less and less because of allergies and liability issues.

I know there's no yogurt in the one I like (from a particular restaurant*) because my SO is very dairy allergic so we always ask.

It is much thinner in consistency than riata. Might it be made without anything to thicken it?

Maybe that's why I like it.

GB -- Bukara on Centre St. in JP but it's owned by the same people that own Mantra and a bunch of other places.
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Old 06-29-2005, 12:10 PM   #20
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Cool I will have to check that out
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