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| Articles about Coriander |
| Coriander Pulav | | 2008-04-23 04:50:00 | | With two new additions to my kitchen-Mallika Badrinath's Tiffin Varieties and Rice Delights, there will more of recipes tried from the books and Coriander Pulav is the first one..I changed the recipe a bit according to my taste budsIngredients1 cup basmati riceA small piece of Cinnamon2 Cardamoms2 ClovesSalt to taste1/4 cup peas2 medium sized potatoes cut into small pieces2 tbsp oil2 small tomatoesGrind to a paste-1 medium size bunch of coriander leaves1/2 tsp ginger paste2 green chillies1/2 tsp | | By: Simple Indian Food | | |
| | Coriander Dosa | | 2008-03-18 05:42:00 | | IngredientsDosa BatterFinely chopped fresh coriander leavesSpread a ladle full of dosa batter on hot tava. Dont make it very thin. Now spread the finely chopped fresh coriander leaves all over and cook on very low flame so that the other side can be cooked for a lesser time ( coriander will taste bitter if cooked for longer time). Spread out a little oil on the sides.Turn and cook on the other side for just a minute and serve hot with chutney of your choice and sambhar. how to make dhania dosa, | | By: Simple Indian Food | | |
| | Kothamalli (Coriander leaves) thuvaiyal | | 2008-02-18 04:28:00 | | Ingredients (Translation)A medium sized bunch of coriander leavesSalt to taste4 tbsp blackgram dal2 red chillies1/4 tsp asafoetidaBit of tamarindDry roast the blackgram dal and red chillies. Soak the tamarind in little water.Grind the roasted blackgram dal and red chillies first. Then add chopped coriander leaves, salt, asafoetida and tamarind and grind well to get a smooth paste.Tastes great with plain rice and can also be used as a side dish for dosas and idlis.how to make dhania thugaiyal, th | | By: Simple Indian Food | | |
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| The Relationship Between Coriander & Cilantro | | 2007-10-23 08:00:00 | | So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all. However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other. Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet aroma. Cilantro, on the other hand, is quite a different story. I found it hilarious that there is actually a site out there that bears much hatred to the wonderful leaf- IHateCilantro.com. You should really browse around, it’s pretty cute. Make sure you check out the graphs that indicates what cilantro tastes like, it ranges from doll hair to stink bugs. Maybe cilantro is like caviar & Scotch whiskey, you have to develop a taste for it. I must be a quick developer, because cilantro is rarely not in my kitchen. It goes in my couscous, guacamole, salsa and bruschetta. Cilantro is my pal, maybe I should think on starting IHeartCilantro.com. Coriander & its cilantro leaves are native to the Mediterranean and parts of southwestern Europe. The plant dates back to at least 5,000 BC. Coriander references have been found in Sanskrit writings and the seeds were placed in Egyptian tombs. The Greek physician believed ingesting coriander would heighten a man’s sexual potency. They were always saying that, weren’t they? Today cilantro & coriander both are flourishing in kitchens worldwide. Stay tuned for the upcoming ‘I Heart Cilantro Avocado Chicken Wrap’ recipe. Eat well & Laugh often! | | By: Best diet for life | | |
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