Dear All,
It amazes me how each and everyone of us can brilliantly use the same ingredient in a 1000 different ways … … so I thought of exploring it further.
Each week we will have a certain spice/herb/fruit/vege …please tell us how and why you use the ingredient of the week in day to day life.
Re: Ingredient of the week - Fresh Corriander
For garnish
Dhania ki chuttney
in kebabs
in biryani
in various filling walay parathas
there are so many dishes you use dhania in.
oh and it looks lovely grown in kitchen
Re: Ingredient of the week - Fresh Corriander
i use it in almost everything, except dessert. I used it in guacamole that I made last night, I top every single curry with it almost. Also like person above mentioned in a parahta or any salad too...like egg salad or potatoe salad...etc...just adds a fresh kick. Also in quesadilla, and even in eggs for breakfast :)
Re: Ingredient of the week - Fresh Corriander
Fresh corriander is cool for flavor and sometimes enriching the taste... :)
Re: Ingredient of the week - Fresh Corriander
Anyone knows what is the health benefit of fresh corriander? I know that its taste can create magic in any food ... but why is it so poppular with desi cooking?
I love corriander and mint chutney .. and I make corriander pasta .... and eat it with mint sauce ... totally love it ...
Re: Ingredient of the week - Fresh Corriander
I just googled it for health benefits.. it has so many, I never knew!
Health Benefits of Coriander | Herbs and Spices | Health Benefits
btw CB where do all the previous posts go from this thread? the ones with earlier ingredients.. you and jalpari got lots of dua for that turmeric thread few days back, you for starting this and jalpari for her tip :hugz:
Re: Ingredient of the week - Fresh Corriander
I love dhania, but how do you keep it fresh? I buy it, wash it, and it just goes bad after the next day. :(
Re: Ingredient of the week - Fresh Corriander
a way to keep corriander fresh is by taking it out of the plastic bag you bought it in, and put it in a dry, air tight container. make sure you enclose the corriander in paper towel before putting it in the container. the paper towel helps absorb any moisture, which is what makes it go bad. and then store it in the fridge. it'll last a lot longer this way.
Re: Ingredient of the week - Fresh Corriander
Sara516 - a good way to keep coriander from going off is to wrap it in paper and then put it in to the fridge. If you think you have too much to use up and are sure that it will go off in the next day or so, just chop it up and freeze it - that way you can avoid having to throw it out.
Re: Ingredient of the week - Fresh Corriander
people, who much of the corriander can you use, ie can you use the stalk. i see my dad throws away the stalk completly, but i heard there is alot (most) flavour in the stalk, like chopped chives or sping onions.
so tell me, do you throw the stalk? surely it can be used in soups or something?
Re: Ingredient of the week - Fresh Corriander
I use the stalks in kebabs, they are quite full of flavor. For garnish I just use leaves on top but mix some stalks in curries etc. before garnishing.
Re: Ingredient of the week - Fresh Corriander
I love corriander I use in everything except deseerts,for salans,raita,garnishing,fillings you name it and it has such a lovely colour.
Re: Ingredient of the week - Fresh Corriander
Masi , sorry I just about now saw your message ..:@: ... I just unstick them and if you want to go them again , just do a search with the same title and you will get the thread :@: ...
Re: Ingredient of the week - Fresh Corriander
i love coriander. it adds freshness to pretty much everything.
Re: Ingredient of the week - Fresh Corriander
this is a recipe that I have recently started making that involves fresh dhaniya
chop one onion and fry until translucent
take around 5-6 tomatoes and stick them in the blender for a minute so they are in between chopped and puree - you still see tiny pieces of tomatoes.
add it to the onions frying above.
add chicken to it and all the regular masalas - salt/pepper, corrainder, haldi, g&g paste, garam masala grounded, ground cumin.
let it cook for a few
chop one bunch of fresh dhaniya (big bunch)
chop 2 bunches of mint (if you have the small bunches take at least 2 - I end up using 2-3 small bunches since mint is so rare in the US)
chop about 4 large green peppers
Add the above "greens" to the chicken mixture and let it all cook up to where the water is pretty much evaporated and you're left with gravy.
a provides a nice twist to the chicken karhai recipe and is quite yummy :)
Re: Ingredient of the week - Fresh Corriander
1/2 kg qeema (chicken/goat/beef)
4-5 small green chills (really hot ones)
1/2 bunch of coriander
1 onion
1 tsp ginger-garlic paste
In blender make near paste of coriander, onion and green chills. Heat 2 table spoon oil in frying pan or tawa (should be open pot) and put qeema, salt to taste, ginger-garlic paste and blended green masala. After bhoono on high heat for 2-3 minutes cook on low heat till the water dries up.
Serve it with nan (or paratha in breakfast)
yuum yum yum ...
Re: Ingredient of the week - Fresh Corriander
i love dhaniya on my pizza...yum!
Re: Ingredient of the week - Fresh Corriander
I make green chicken using corriander.