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Coriander Chutney Recipe

Coriander Chutney Ingredients:

Coriander Chutney Recipe
Coriander Chutney Recipe
  • Cumin Seed ½ teaspoon
  • Mustard Seed ½ teaspoon
  • Coriander (large stems removed) 1 bunch
  • Small Onion (chopped) ¼
  • Grated Coconut ¼ cup
  • Ginger (chopped) ½”
  • Spicy Green Chili 2
  • Lemon Juice 1 tablespoon
  • Salt as per taste

How to make Coriander Chutney:

  • Roast cumin and mustard seeds in a heavy bottom pan, till the spices are fragrant, however, you will have to make sure, you do not burn the seeds.
  • The best way is to keep stirring the seeds constantly, so that they are well roasted and also so that they do not burn.
  • Let the spices cool down a little. Then put them into a spice grinder and pulverize.
  • In a blender, add coriander, mustard and cumin seeds, onion, coconut, ginger, green chili, lemon juice and salt and blend till smooth.
  • Add a little water to make the chutney smooth and a little less thick in consistency.
  • Store the green chutney in an air tight container in the refrigerator.

Yogurt-Spiced Chicken with Almond & Coriander Rice Recipe

Yogurt-Spiced Chicken with Almond & Coriander Rice Ingredients:

Yogurt-Spiced Chicken with Almond & Coriander Rice Recipe
Yogurt-Spiced Chicken with Almond & Coriander Rice Recipe
  • 150ml natural yogurt
  • 1 tbsp Madras or other Indian curry paste
  • 2 chicken breasts
  • butter
  • 1 onion , halved and sliced
  • 3 cardamom pods , squashed
  • 150g brown basmati rice
  • 350ml chicken stock
  • 1 tbsp flaked almonds , toasted
  • 1 red chilli , finely chopped (optional)
  • ½ bunch coriander , chopped

How to make Yogurt-Spiced Chicken with Almond & Coriander Rice:

  • Mix the yogurt and curry paste and toss with the chicken breasts. Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
  • Griddle or grill the chicken breasts until golden and cooked through. Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.

Tomato Cucumber Coriander Salad Recipe

Tomato Cucumber Coriander Salad Ingredients:

Tomato Cucumber Coriander Salad Recipe
Tomato Cucumber Coriander Salad Recipe
  • 2 tsp fennel seeds
  • 5 ripe vine-ripened tomatoes, cut into 1cm-thick slices
  • 1 telegraph cucumber, cut into 5mm-thick slices
  • 1 red onion, halved, thinly sliced
  • 1 cup loosely packed fresh coriander leaves
  • Salt & freshly ground black pepper
  • 2 tbs mustard seed oil
  • 1 tbs fresh lemon juice

How to make Tomato Cucumber Coriander Salad:

  • Place fennel seeds in a frying pan over low heat. Cook, stirring, for 3 minutes or until fragrant. Remove from heat and set aside to cool. Transfer to a mortar and pestle and gently pound until crushed.
  • Arrange tomato, cucumber and onion on a platter. Sprinkle with coriander and season with salt and pepper.
  • Combine oil and lemon juice in a bowl. Drizzle salad with dressing and sprinkle with fennel seeds. Serve immediately.

Rajasthani Kadhi & Pakora Recipe

Ingredients for Rajasthani Kadhi

Rajasthani Kadhi RecipeFor the kadhi

  • 4 cups curds (dahi), beaten
  • 2 tbsp besan (Bengal gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste

For the pakodis

  • 1 cup besan (Bengal gram flour)
  • 2 tbsp chopped coriander (dhania)
  • 1/4 tsp turmeric powder (haldi)
  • a pinch of baking soda
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, finely chopped
  • salt to taste
  • oil for deep-frying

For the tempering

  • 12 mm. (1/2″) stick cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 2 whole dry kashmiri red chillies
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp coriander (dhania) seeds
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp fenugreek (methi) seeds
  • 2 tsp grated ginger (adrak)
  • 4 to 6 curry leaves (kadi patta)
  • 1/2 tsp chilli powder
  • 2 tbsp oil

How to make Rajasthani Kadhi Pakora

For the pakodis

  • Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
  • Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
  • Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

  • Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
  • Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
  • Simmer for 10 to 12 minutes.
  • Add the pakodis to the hot kadhi and mix well. Serve hot.

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4

Gujrati Karhi Recipe

Ingredients for Gujrati Karhi

  • 2 tablespoons gram flour
  • 2 teacups fresh curds
  • 1 teaspoon chilli-ginger paste
  • 2 curry leaves
  • 2 tablespoons
  • sugar (approx.)
  • 2 tablespoons chopped coriander
  • salt to taste
  • For the tempering
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • a pinch asafoetida
  • 1 red chilli broken into pieces
  • 2 teaspoons ghee

How to make Gujrati Karhi

  • Mix the gram flour, curds and 3 teacups of water. Beat.
  • Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
  • Boil whilst stirring for a while.
  • Prepare the tempering by heating the ghee
  • and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
  • Add the tempering to the kadhi and boil for a few minutes.
  • Sprinkle coriander on top and serve hot.

Karhi Recipe

Ingredients for Karhi

  • 1 cup of Gram flour(Basan)
  • 1 kilo Yogurt(Dahi)
  • 1tsp Red Chillies powder or to taste
  • 1tsp Salt or to tasteClick to find more about Curry leaves
  • Oil 3tbs
  • 1tsp Coriander seeds
  • 1/4tsp Tamarind Paste(Imli)
  • 1tsp Green chillies
  • 1tbs Coriander leaves
  • 1tsp White Zeera
  • 1 Medium Onion
  • 2 or 3Cloves of garlic
  • 1 inch piece of Ginger

Ingredients For Karhi Pakoras

  • 1 cup basan
  • 1tsp of Red Chillies powder
  • 1tsp of Salt
  • 1 tablespoon of Coriander leaves
  • 1tbs of Mint leaves
  • 1/4tsp Baking powder
  • 1 small onionClick to find more about onion
  • 1tsp Green chillies
  • 1tsp white zeeraClick to find more about zeera
  • Oil for frying pakoras

How to make Karhi

  • Cut onion in thin slices .Heat the Oil and put onion in it .
  • Make the paste of Garlic,Ginger and green chillies and then put in onion.
  • Lightly grind Zeera&Coriander seeds and mix in onion and garlic mixture and cook on medium heat.
  • Put Red chillies,Salt,Curry leaves and Tamarind paste and cook until oil appears on top.
  • Meanwhile,Mix 1 cup of Basan in Yogurt and make a smooth paste by adding small amount of water.
  • Add this yogurt mixture in onion mix and cook by mixing it well.Don’t stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken.

How to make Karhi Pakoras

  • Cut the onion in the way we cut for an Omlete.and mix it with basan and water to make smooth paste.lightly ground coriander and zeera seeds with green chillies and them mix in basan mixture.Add all ingredients in the paste and set a side for 1/2 an hour.
  • Fry Pakoras in deep fry pan and take them out in a plate.
  • When karhi becomes thick add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes.Garnish with coriander leavesClick to find more about coriander leaves.

Serve with Rice or Chapati.

Aloo Dhania Paratha Recipe


  • potatoes 1/2 kg
  • dhania 1 bunch
  • green chillies 4 nos.
  • 1/4 tsp hing powder

How to make Aloo Dhania Paratha:

  • Boil aloos and mash well.
  • Grind together dhania leaves , green chillies and hing powder.
  • Add this paste to the mashed potatoes and mix well so that there are no lumps.
  • Knead the wheat flour with 2 tbsp oil, salt and water and keep aside for 1 hour.
  • Take a sizable portion of the dough and make a dent in the center as you would while making modaks.
  • Take a portion of the aloo dhania mix shape it into balls and put it in the center of the dough.
  • Close it and roll out into parathas.
  • Fry them on a tava and serve with butter on top and chilled dahi.
Aloo Dhania Paratha Recipe Image
Aloo Dhania Paratha Recipe Image

Coriander Paratha Recipe


  • 2 -3 bunches coriander , wash and spread on paper towels
  • 1 tsp. poppy seeds
  • 1 tsp. sesame seeds
  • 2 tbsp. minced onion.
  • 1 tsp. very finely grated ginger
  • 2 tsp. garam masala
  • 1 tsp. chili powder
  • 1/2 tsp. turmeric powder
  • Lemon juice
  • salt to taste
  • cooking oil
  • wheat flour

How to make Coriander Paratha:

  • Chop the coriander leaves very finely.
  • Lightly roast the sesame seeds and poppy seeds.
  • Mix together ingredients 2 to 9.
  • Knead a soft dough with wheat flour.
  • Prepare stuffed parathas as usual using the coriander mixture.
  • Roast on greased tava adding little oil.
  • Serve hot with yogurt or pickle.
Coriander Paratha Recipe Image
Coriander Paratha Recipe Image

Tawa Macchi Recipe(Stir Fried Fish)


  • 1 kg (2.2 lb) Fish, cut into boneless pieces
  • 1/2 cup (100 g) 3 1/2 oz Ghee
  • 1 tsp (2 g) Carom (ajwain) seeds
  • 100 g (3 1/2 oz) Onions, chopped
  • 2 tsp (12 g) Ginger (adrak), chopped
  • 4 Green chillies, chopped
  • 1 tsp (2 g) Red chilli powder
  • 1 tsp (1 1/2 g) Coriander (dhaniya) powder

For The Gravy:

  • 1/4 cup (50 g) 1 3/4 oz Ghee
  • 4 tsp (24 g) Garlic (lasan) paste
  • 2 tsp (3 g) Coriander powder
  • 1 tsp (2 g) Red chilli powder
  • 4 Green chillies, chopped
  • 2 tbsp (48 g) 1 3/4 oz Ginger, julienned
  • 100 g (3 1/4 oz) Tomatoes, julienned
  • 1 tsp Dry fenugreek (kasoori methi) powder
  • Salt to taste
  • 500 g (1.1 lb) Tomatoes, chopped
  • 1 tsp (2 g) Garam masala
  • 2 tbsp (8 g) Green coriander (hara dhaniya), chopped


  • For the gravy, heat the ghee in a wok (kadhai); add garlic paste and saute for a few minutes.
  • Add all the other ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens. Remove from heat and keep aside.
  • Heat the ghee on a griddle (tawa); add the fish pieces and saute till half done. Remove the fish pieces to the sides of the griddle.
  • Add carom seeds and saute. Add onions along with all the ingredients and the fried fish. Stir-fry for a few minutes. Stir in the gravy and cook till the gravy dries.
  • Sprinkle garam masala and green coriander. Remove from heat and serve hot.
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Chicken Jalfrazi Recipe

Chicken Jalfrazi Ingredients

  • Ghee 1 tablespoon
  • Chicken thigh fillets, trimmed and halved 750g
  • Onion, sliced 1 large
  • Green capsicum, seeds and membrane removed, sliced 1
  • Red capsicum, seeds and membrane removed, sliced 1
  • Green chilli, chopped 1
  • Cloves garlic, chopped 2
  • Grated ginger 2 teaspoons
  • Ground cumin seed 1 teaspoon
  • Ground coriander seed 1 teaspoon
  • Garlic paste 1 tsp.
  • Ground garam masala ¼ tsp.
  • Haldi powder ½ tsp.
  • Dhuniya powder ½ tsp.
  • Salt according to taste
  • Crushed tomatoes 1 tin
  • Water ½ cup
  • Green chilli, sliced, for garnish
  • Coriander sprigs to garnish

How to make Chicken Jalfrazi

  • Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
  • Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
  • Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
  • Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
  • Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour