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How to Use Coriander Leaves in the Kitchen
Coriander adds a fresh and appealing touch to various dishes.
Beyond its visual appeal, it enhances flavour while aiding digestion and boosting appetite.
Coriander is rich in vitamins, enzymes, and minerals. Thanks to its active chemical compounds, it also offers health benefits, especially for children.
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Recipes:
Coriander-Mint Cooler:
| Ingredients: |
| Coriander leaves |
1 cup |
| Mint leaves |
1 cup |
| Water |
2 glasses |
| Pomegranate |
1 cup |
| Black salt |
½ t.spoon |
| Rock sugar |
1 t.spoon |
| Black pepper |
A pinch |
| Recipe: |
| Blend fresh coriander and mint leaves into a smooth paste using a mixer-grinder. |
| Strain the paste through a sieve and transfer it to a bowl. |
| Mix in salt, sugar, and pomegranate seeds, ensuring everything is well combined. |
| Add a pinch of black pepper powder and water, stirring thoroughly. |
| Serve chilled, and garnished with coriander leaves. |
| This refreshing cooler helps soothe stomach discomfort, nausea, and dehydration, making it an excellent summer remedy. |
Coriander-Amaranthus Leaves Dip:
| Ingredients: |
| Coriander leaves chopped |
1 cup |
| Amaranthus leaves chopped |
½ cup |
| Peanut |
½ cup |
| Sesame seeds |
¼ cup |
| Sesame oil |
2 t.spoon |
| Green chilli |
2 t.spoon |
| Salt |
As per taste |
| Lemon juice |
1 t.spoon |
| Pepper powder |
¼ t.spoon |
| Recipe: |
| Dry roast peanuts in a pan until the skin starts to loosen. |
| Let them cool for 10-15 minutes, then remove the peel. |
| In a mixer jar, blend the roasted peanuts with all the other ingredients into a smooth paste, adding water if needed for a semi-solid consistency. |
| Serve at room temperature, garnished with fresh coriander leaves. |
| This nutritious dip is an excellent addition to children's tiffin. It pairs well with chapati or rice and is packed with protein and vitamins, making it a wholesome choice. |
Coriander Raw Mango Soup:
| Ingredients: |
| Coriander leaves |
1 cup |
| Raw mango chopped |
½ cup |
| Jaggery |
2 t.spoon |
| Turmeric |
½ t.spoon |
| Cumin seeds |
½ t.spoon |
| Oil |
2-3 t.spoon |
| Asafoetida |
A pinch |
| Water |
3-4 cups |
| Salt |
As per taste |
| Red chilli powder |
¼ t.spoon |
| Recipe: |
| Heat oil in a pan over medium flame and add cumin seeds. |
| After about ½ minute, add asafoetida, turmeric, salt, and finely chopped raw mango. Saute for another ½ minute. |
| Pour in ½ cup of water and cook until the mango softens completely. Then, add jaggery and 2 cups of water. |
| Once it comes to a boil, stir in chopped coriander leaves and red chilli powder. Simmer for 10 minutes. For a smoother consistency, blend the soup if desired. |
| Serve hot, garnished with fresh coriander leaves. |
| This refreshing summer soup helps with rehydration and pairs well with rice or chapati for a light yet nourishing meal. |
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Features
Herbs and Medicinal Plants
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