Coriander

Chermula BeignetsIt is said that fritters are of Saracen origin and that they were brought to the West by the Crusaders. These crispy fritters are usually made with the left-over chermula mariande for fried fish. They are so tasty, though, that they are worth making on their own to serve with drinks or as a starter. If you are going to serve them with drinks, drop the batter into the hot oil by te

Weight Watchers Corn and Coriander Fritters recipeMakes 4 servingsIngredients1 1/2 cups corn kernel2 eggsolive oil1 cup self raising flour1/3 bunch coriander leaves, chopped1/2 onion, finely diced2 baby shallots, finely chopped1 piece fresh ginger (approximately the size of half a wine cork), finely chopped1 teaspoon ground cumin1 red chili, seeds removed and finely chopped1/2 cup waterflaked sea

The green leafy coriander, which adds aroma to Asian dishes, has now become the undisputed King of kitchen, and has made its place firm as the best-selling herb in Briton, according to a recent survey. The herb which is usually scattered on curries and soups, baked in breads, accounts for a quarter of all freshly sold [...]

Tried and Tasted is the new event started by the lovely Zlamushka at her Spicy Kitchen! This is an event to appreciate other blogs - an opportunity to thank our fellow bloggers for sharing their recipes by re-creating them. Starting the very first edition of T&T, “laboratory rat” as Zlamushka says is our dear friend Cynthia of Tastes Like Home.Appreciation from people who try your recipe and enjoy is such a pleasure. So I was all excited when I saw this event.Cynthia is a warm and wonderful person who always has a kind word for every blogger she visits. She is too good in her writings and her pictures are simply awesome. I have been many times in her blogs, simply stunned by her beautiful pictures. Many looked too complicated for the poor me!Then I saw this yummy looking rice. And

I sort of made this recipe up myself. Knowing that carrot and coriander go well together, but not having an exact recipe I just made it up as I went along. The result was not bad at all if I do say so myself. I added in a splash of orange juice with this soup, just to take a little bit of the sweetness of the carrots away. I always use the stalks of the coriander as well as the leaves, as there is a lot of flavour in these too.Ingredients1 tablespoon olive oil8 large carrots1 small potato1/2 onion1 clove garlic1 tsp dried coriander500 mL vegetable stock1 tsp cumin1 tsp hot curry powder1 handful fresh coriander - stalks and leaves included.1 dash orange juiceChop the onion and garlic and fry in the oil until soft. Next add the peeled and chopped potato and carrots, mixing well. Add t

This is a great recipe from Ken Hom. The peas are great as a little snack or served with something like grilled ginger salmon to make a full meal. The peas can be cooked up in about quarter of an hour, so very quick to make.Ingredients1 tbsp groundnut oil450 g frozen peas, thawed2 tbsp fresh coriander2 tbsp finely chopped spring onions2 tsp finely chopped garlic1 tsp sugarSalt and pepperHeat the oil in a wok. Add the peas and stir-fry for 30 seconds. Add the rest of the ingredients and stir-fry for a further 3 minutes, keeping the peas moving around all the time.Remove from the heat and add the sesame oil, for flavour. If this is added during the cooking it loses some of its delicious flavour.

Aliter Lenticulam (Lentils Another Way aka Lentils with Coriander)by Steven Williams"Aliter lenticulam: coquis. Cum despumaverit porrum et coriandrum viride supermittis. (Teres) coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis, si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis et inferes." (Apicius, 192)from De Re Coquinaria of Apicius, Librorvm X Qvi Dicvntvr De Re CoqvinariaGermany, 1920"Lentils another way: Cook the lentils, skim them strain add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste, then oil, stirring the purée unt

1/2lb scallops Fresh coriander 1 glass wine Juice of 2 limes A knob of butter. Wash the scallops and marinade them in a mixture of the lime juice, wine and coriander leaves for a couple of hours. Remove the scallops from the marinade. Reserve a little of the marinade. In a separate pan, reduce the marinade. Add a very small amount of weak vegetable [...]

This is another one of those recipes that I've wanted to make for a long time, but have somehow never got around to it. A few times, I've gone to the shop with the express reason of getting the ingredients, only to find there wasn't any nice looking Fresh Coriander, and so have ended up buying a couple of Leeks and Potatoes and making that soup instead.I don't ever remember having this soup as a child, so couldn't just steal my mum's recipe on this one. In fact, I think the first time I ever tried this soup was when a friend had a carton of the Covent Garden Soup Company version in the fridge. Searching for a recipe on Google revealed lots of different variations on ingredients and preparation methods. A lot of the more 'British' sounding recipes seemed to keep things relatively simple

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

I cant imagine any thing else as the best compliment to Indian breakfasts be it dosa, idli, vada, upma or pongal. None of these are complete without the mighty COCONUT CHUTNEY. I know many people... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Prep and cook time: 30 mins to 1 hourServes: 4Ingredients75g chickpea flour 75g plain flour1 x 5ml spoon turmeric 1 x 5ml spoon cumin½ x 5ml spoon paprika or Chilli powder250ml water ½ level 5ml spoon of salt1 small cucumber 50ml soured cream2 lemons, 1 cut into wedges Splash of olive oilSalt and freshly ground Black pepper 1 leek2 carrots 3 spring onions2 red onions 100g rocket150ml vegetable oil for frying A pinch of mustard seeds2 red chillies, deseeded and finely chopped2.5cm piece root ginger, peeled and finely choppedA small bunch of fresh coriander leaves, choppedMethodPlace the flours and ground spices in a bowl and slowly pour in the water, stirringall the time with a wooden spoon or a whisk to make a bright yellow batter. Stir inthe salt, and then put to one side. Peel strips off the cucumber with a potatopeeler and keep to one side. Mix the soured cream with the coriander and thejuice of 1 lemon. Add the olive oil, season, and put to one side. Slice thevegetables into thin

Ingredients2-3 large carrots (chopped)1 onion (finely chopped)1 tablespoon (15ml) vegetable oil1 pint of vegetable stock (1 stock cube)A handful of fresh coriander (roughly torn)MethodHeat the oil in a pan and stir in the onions.Add the carrots and the stock and simmer until the carrots are soft.Add the coriander.Blitz the mixture in a food processor or blender until smooth.Return to the pan, season to taste and gently reheat.Serving SuggestionServe with crusty bread.

We haven't had fried chicken wings for a long time since my hubby has to lose that spare tyre he has and my son was coughing too. I have decided that we have staying away from it for long enough. Haha... And so we are going to indulge again. hehe ...These I made has a light coriander taste and smell. Rather nice for a change from the usual salty or sweet taste, if you like coriander that is.Ingredients:6 Chicken Wings, section if you likeOil for fryingMarinade: 1 tablespoon Chinese Cooking Wine 1 tablespoon Sugar 2 tablespoon Light Soy Sauce 1 teaspoon Oyster Sauce1/4 teaspoon Salt 3 sprig Coriander Roots, grated into paste How to do it:Marinate chicken wings in the marinade for 3 hours (best if over night), turning occasionally to get it well marinated.Heat oil and reduce to low fire.Deep fried the chicken wings till cooked and golden brown.Drain and serve.Note:Do not fry on high heat. The marinade contains sugar and the skin of chicken wing be burned before it's cooked.☆ Click HE

Coriander leaves or CilantroCoriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, fetid plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.Also referred to as “cilantro” and “Chinese parsley”, it is a fast growing annual reaching 12 - 24 inches tall. The entire plant including the leaves, the seeds and roots are all edible. It has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking.Coriander has been cultivated for thousan

Akki Rotti is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:) Akki Rotti with Coriander ChutneyIngredients:3 cups Rice Flour1 large Onion, finely chopped1 Carrot, finely grated2-3 Green Chillies, finely chopped¼ bunch Dill, finely chopped¼ bunch Coriander Leaves, finely chopped½ cup Grated Coconut (optional)1 tbsp Channa Dal½ tbsp Urad Dal½ tbsp Mustard½ tbsp Jeera/Cumin Seeds1 tbsp Curry Leaves, chopped2-3 tbsp OilSalt to taste Akki Rotti M

Coriander seed or dhaniya is a common ingredient in most cuisines of India. Both seeds and leaves are used in cooking – this herb also has a large amount of medicinal properties in it. It is also used in Chinese medicine. Its pleasing aromatic oil is a common ingredient in creams, lotions and perfumes. It is mainly useful in curing muscle aches, digestive problems and any nerve related

Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. My hubby prefers dosa/pancakes for breakfast. Dosa can be made using just one ingredient. But here I am posting a recipe of dosa where I have used 9 different lentils/beans, so the name Navaratna which means 9 precious gems. The recipe source is of course my mother.Ingredients:1 cup Rice1 tbsp Methi/Fenugreek Seeds½ cup Grated CoconutHandful of Poha6-8 Dry Red ChilliesSalt to TasteLentils/Beans used:Whole Green GramSplit Green GramToor DalUrad DalSplit Chana DalChana Dal/ChickpeasKidney Beans/RajmaWhole WheatBlack Eyed BeansNavaratna Dosa with Coriander Chuteny & Soppu SambarMethod:Soak rice, fenugreek seeds and all lentils/beans in water for 2-3 hours.Add poha, chillies and coconut and grind them to smooth paste adding enough water and salt to taste.Keep it over nig

This recipe comes from Sunita, who is yet another inspiration for me. I think she is an "Ace of Pastries". The coriander rosti is both simple and delicious. You can find her recipe here. When I first came across this recipe I thought she had skipped some of the ingredients, so ...