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Home Top 5 food Top 5 dishes made from coriander powder (ground coriander)

Top 5 dishes made from coriander powder (ground coriander)

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1 . Dahi-Bhindi/Okra

Dahi-Bhindi/Okra

Grown first in Eritrea and the highlands of Sudan, bhindi is said to have travelled with the Bantu tribe who migrated from Egypt around 2000 BC.

Ingredient

200-250 grams

bhindi (okra or Lady's Finger)

medium ripe red tomatoes + cashews (chopped+blended to paste)

1/2 cup

Curd (yogurt) - whisked till smooth

3-4

ginger - pelvourised to a paste

1.5 tablespoon

coriander powder (ground coriander)

1/4 teaspoon

Homemade Garam Masala Powder then just add ¼ tsp

2 cups

Ghee (clarified butter) or oil for the sauce

1/4-1/2 teaspoon

crushed kasuri methi (dry fenugreek leaves)

Cooking instructions

* Step 1

Rinse the okra (bhindi) in water for a couple of times.

* Step 2

Dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.

* Step 3

Trim off the head and tail of the bhindi. Chop the bhindi in 1 inch pieces. Keep aside the chopped bhindi.

* Step 4

Heat the 2 tbsp oil in a pan. Add the chopped bhindi and saute for at least 8-10 minutes on a low flame till they change color and are cooked.

* Step 5

Remove the sauted bhindi and keep aside.

* Step 6

Puree the tomatoes and cashews to a smooth paste in a blender.

* Step 7

With a wired whisk, whip the yogurt till smooth.

* Step 8

Making Dahi Bhindi:

* Step 9

Heat up the same pan in which we sauted the bhindi.

* Step 10

Add 1 tbsp oil or ghee. Crackle the cumin seeds first.

* Step 11

Add the chopped onion and saute till the onions changes color or becomes translucent.

* Step 12

Add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away. By now the onion will turn light brown or golden.

* Step 13

Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.

* Step 14

The onion-tomato-cashew masala paste has to be sauted very well.

* Step 15

Keep on stirring often for uniform sauteing.

* Step 16

The whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.

* Step 17

Add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.

* Step 18

Add all the spice powders and saute again for a minute.

* Step 19

Switch off the fire and place the pan down. Add the whisked yogurt and water to the pan. Stir well with a wired whisk and add the sauted bhindi and salt.

* Step 20

Keep the pan on the fire and simmer the gravy till the mixture starts to thicken and you see the oil or ghee floating on top.

* Step 21

Add the crushed kasuri methi along with the cream and simmer for half a minute.

* Step 22

Serve dahi bhindi with some piping-hot rice/ paratha or Chappati!

Note: if there is a photo you can click to enlarge it

#Mar #W1 #cookpadindia This quick, delicious Tomato Rice recipe is a favorite dish from the Tamil Nadu state of South India. Also known as Thakkali Sadam, this one pot wonder is tasty, healthy and perfect to pack in a tiffin for lunch on the go.

Ingredient

heaped cup basmati rice or any regular rice

as required

water

1 cup

finely chopped tomatoes

1/3 cup

finely chopped onions or 1 medium-sized onion

1.5 teaspoons

Ginger Garlic Paste

1/2 teaspoon

chopped green chilli

1/2 teaspoon

mustard seeds

4-5

fenugreek seeds (methi seeds) – optional

1/2 inch

true cinnamon

green cardamoms

2-3

cloves

6-7

curry leaves (medium-sized)

1/4 teaspoon

turmeric powder

1/2 teaspoon

red chilli powder

1/2 teaspoon

Coriander Powder (ground coriander)

1 teaspoon

cumin powder (ground cumin)

1/2 tablespoon

chopped mint leaves

1/4 cup

chopped coriander leaves

1.5-1.75 cups

water or add as required

2 tablespoons

oil – any neutral oil

as required

salt

Cooking instructions

* Step 1

Rinse basmati rice or any regular rice for a couple of times in water. Then soak the rice in water for 20 to 30 minutes. Later drain the rice and keep aside. Chop the tomatoes, onions and green chillies finely. Peel and crush the ginger-garlic in a mortar pestle. Also, chop the mint and coriander leaves Keep aside all the spices required for the rice.

* Step 2

In a 3 litre pressure cooker, heat the oil. Keep the flame to a low and add mustard seeds and crackle them. Then add fenugreek seeds and just lightly fry for a couple of seconds without burning them. Then add finely chopped onions and cinnamon, cardamoms and cloves. Stir and sauté until the onions turn translucent and soften.

* Step 3

Add the ginger-garlic paste, chopped green chilies and curry leaves. Stir and sauté for some seconds until the raw aroma of ginger-garlic goes away Now add chopped mint leaves and coriander leaves. Stir and saute for a minute. Keep heat to a low or switch off the heat. Add the finely chopped tomatoes and turmeric powder, red chilli powder, black pepper powder or crushed black pepper, coriander powder and cumin powder.

* Step 4

Mix very well and sauté the tomatoes until they soften and become pulpy with oil releasing from the sides.

* Step 5

Add the soaked rice. Gently mix the rice with the tomato mixture very well. Sauté for a minute. Add 1.75 cups water. For a more softer consistency in the rice, you can also add 2 cups water. Season with salt as per taste. Cover and pressure cook tomato rice for 2 whistles on medium flame or about 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles. When the pressure settles down on its own. Then remove the lid and gently fluff the tomato rice.

* Step 6

Serve tomato rice with papad and curd.

Note: if there is a photo you can click to enlarge it

3 . Methi Pulao | Methi Rice

Methi Pulao | Methi Rice

#Win #Week3 #cookpadindia Easy, healthy and tasty one-pot methi pulao or methi rice made with fenugreek leaves, basmati rice, mix vegetables and spices.

Ingredient

1 cup

basmati rice or 200 grams basmati rice

2 cups

methi leaves (fenugreek leaves) or 80 grams methi leaves,

1 cup

chopped mix vegetables

1/2 cup each

chopped carrots and green peas

single strand of mace – optional

Cooking instructions

* Step 1

Rinse basmati rice in fresh water for 2 to 3 times. Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and set the soaked rice aside. When the rice is soaking, rinse and chop the methi leaves and other veggies. Crush ginger, garlic and green chilies in a mortar-pestle. You can also grind them in a small chutney grinder.

* Step 2

Sautéing Onions And Fenugreek Leaves Heat in a 2 or 3 litre pressure cooker and fry the following spices until they splutter and are fragrant – cumin seeds, cardamom, green cardamoms, cinnamon, cloves and single strand of mace (optional). Then add thinly sliced onions. Stir often and sauté the onions until they start turning golden. Then add the crushed ginger+garlic+green chilli paste. Stir and saute for a few seconds until the raw aroma of ginger and garlic goes away.

* Step 3

Now add the finely chopped methi leaves. Stir and sauté for 3 to 4 minutes on a low to medium heat. Then add chopped mix vegetables and mix well. You can add veggies of your choice. Add turmeric powder, red chili powder and coriander powder. Mix very well again.

* Step 4

Making Methi Rice Add the soaked basmati rice. Stir and saute for a minute. Pour water. Season with salt as required and mix. You can also make the methi rice in a pan or pot. Add 2 to 2.5 cups of water if making in a pan.

* Step 5

Pressure cook on medium to high flame for 2 to 3 whistles or 8 to 9 minutes. When the pressure settles down on its own, remove the lid. Gently fluff the rice. Serve methi pulao hot with plain curd or raita.

4-5 tablespoon

Curd (yogurt) or

as required

water for kneading

as required

for roasting thepla

Cooking instructions

* Step 1

Kneading Dough Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan. Add all the spices and herbs.

* Step 2

Add the chopped methi leaves. Mix everything well. Add curd (for a vegan option add very little water instead of curd). Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water. Knead to a soft and smooth dough. Add more curd if needed while kneading.

* Step 3

Rolling To Flatbreads Make medium sized balls from the dough. Take a medium sized ball and sprinkle some flour on it. With the rolling pin begin to roll the thepla. Roll them to a round of about 5 to 6 inches in diameter.

* Step 4

Cooking Thepla On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.

* Step 5

Spread oil on this side. Flip the thepla again when the second side is half-cooked. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly. You can also press the thepla with spatula while cooking. Remove and keep it in a roti basket. Serve methi thepla hot or warm or at room temperature. With gajar ka achar.

as required

salt

some

mustard oil for brushing

Cooking instructions

* Step 1

Preparation Chop the paneer in square shaped cubes. Dice the onions and capsicum in 1 or 1.5 inches square pieces. Making Marination In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth

* Step 2

Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil. Mix very well. Check the taste and add more seasonings if required. Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade. Cover the bowl and marinate for at least 2 hours or more in the refrigerator. After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.

* Step 3

Grilling Paneer Tikka Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element. Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over. Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.

* Step 4

Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard. Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes. Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.