ingredient of
the month
the month
From my family's recipe
book - to your table!
book - to your table!
Homemade Indian Cooking with Carla
The Spice Route
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Coriander or dhania
Green coriander or cilantro: Nothing quite creates a festive atmosphere like chopped
fresh coriander. Green coriander is chopped fine into salads or kebabs, ground along
with other spices to make chutneys and green curry pastes, or simply sprinkled on top
of dishes, bringing a vibrant splash of color to curries and vegetables. Fresh coriander
leaves are ground with coconut, garlic, onion and spices into a delicious green chutney
that doubles as a sandwich spread or dip. Coriander leaves are also combined with
green peppers, onion and other spices to make a spicy dipping sauce for pakoras, or
vegetable fritters. And Indian street food, commonly known as "chaat", would be lost
without a liberal sprinkling of chopped coriander leaves mixed with minced red onion
and freshly squeezed lime juice!
fresh coriander. Green coriander is chopped fine into salads or kebabs, ground along
with other spices to make chutneys and green curry pastes, or simply sprinkled on top
of dishes, bringing a vibrant splash of color to curries and vegetables. Fresh coriander
leaves are ground with coconut, garlic, onion and spices into a delicious green chutney
that doubles as a sandwich spread or dip. Coriander leaves are also combined with
green peppers, onion and other spices to make a spicy dipping sauce for pakoras, or
vegetable fritters. And Indian street food, commonly known as "chaat", would be lost
without a liberal sprinkling of chopped coriander leaves mixed with minced red onion
and freshly squeezed lime juice!
Coriander, or "dhania" is a staple ingredient
in Indian cooking. The green leafy plant, or
hara dhania (known as "cilantro" in the U.S.,)
are found in little bunches tied with string.
Vegetable vendors in India usually give them
free to the shopper who has purchased their
vegetables. The seed of the coriander plant is
ground into a powder and is one of the
pantheon of spices within the essential Indian
spicebox.
in Indian cooking. The green leafy plant, or
hara dhania (known as "cilantro" in the U.S.,)
are found in little bunches tied with string.
Vegetable vendors in India usually give them
free to the shopper who has purchased their
vegetables. The seed of the coriander plant is
ground into a powder and is one of the
pantheon of spices within the essential Indian
spicebox.
Coriander seeds are round, and lightweight, and have a
sweet, woody aroma. They are ground fine into a
powder, and are sometimes roasted beforehand to
increase their flavor and aroma.
sweet, woody aroma. They are ground fine into a
powder, and are sometimes roasted beforehand to
increase their flavor and aroma.
Coriander for your health: Coriander is said to be "cooling", and an infusion of
coriander seeds is used as a natural remedy to reduce fever, or as an eyewash for
sore eyes. To naturally reduce cholesterol, roast equal amounts of coriander
seeds and cumin seeds in a heavy pan over a low fire until light brown and aromatic.
Grind into a powder in your spice grinder and store in an airtight container. Take
one teaspoonful of the powder first thing every morning with a warm glass of water.
coriander seeds is used as a natural remedy to reduce fever, or as an eyewash for
sore eyes. To naturally reduce cholesterol, roast equal amounts of coriander
seeds and cumin seeds in a heavy pan over a low fire until light brown and aromatic.
Grind into a powder in your spice grinder and store in an airtight container. Take
one teaspoonful of the powder first thing every morning with a warm glass of water.
