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How to Use Coriander Seeds in the Kitchen
Coriander seeds are a staple in Indian and Asian cooking.
They offer a pleasant aroma and flavour that enhances both healthy and delicious dishes.
These seeds are also versatile and commonly used in sweet and sour recipes, home remedies, and as a flavorful seasoning.
In addition, coriander seeds aid digestion and help boost appetite and metabolism.
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Recipes:
Coriander-Spiced Sweet Potato Delight:
| Ingredients: |
| Sweet potato |
500 gm |
| Coriander seeds |
1½ t.spoon |
| Salt |
1 t.spoon/ as per taste |
| Pepper powder |
½ t.spoon |
| Oil |
1-2 t.spoon (for greasing and mixing) |
| Coriander leaves |
1 t.spoon (for garnish) |
| Recipe: |
| Wash the sweet potatoes thoroughly. Lightly grease them with a little oil. |
| Roast them directly over an open flame (or in an oven) until fully cooked and tender. |
| Once done, peel off the skin and cut the sweet potatoes into large chunks. |
| In a dry frying pan, roast the coriander seeds until they become aromatic. |
| Using a mortar and pestle, crush the roasted coriander seeds into a coarse powder. |
| In a mixing bowl, combine the sweet potato chunks with 1 tsp oil, salt, pepper, and the ground coriander seeds. Mix well to coat evenly. |
| Garnish with chopped coriander leaves. |
| This dish makes a healthy and tasty option for breakfast or brunch. Its mild spice and savoury flavour are especially appealing to children. |
Coriander Panchjeeri Powder:
| Ingredients: |
| Coriander seeds |
100 gm |
| Rock sugar |
70 gm (powdered) |
| Fennel seeds |
50 gm |
| Ginger powder |
30 gm |
| Cardamom powder |
5 gm |
| Ghee |
30 gm |
| Desiccated coconut |
½ cup |
| Recipe: |
| In a blender, grind the coriander seeds and fennel seeds into a fine or slightly coarse powder. |
| Transfer the mixture to a bowl and allow it to cool completely. |
| In a pan, heat ghee on medium flame and add the coriander-fennel powder. |
| Roast the mixture, stirring continuously, until it turns a deep brown and releases a rich aroma. |
| Turn off the heat and add cardamom powder, ginger powder, powdered rock sugar, and desiccated coconut. Mix well to combine evenly. |
| Let the mixture cool completely, then store it in an airtight container. It keeps well for up to 1 month. |
| Serve a spoonful after meals as a natural digestive and beneficial for easing dyspepsia, bloating, and other mild stomach-related issues. |
| Traditionally offered as Prasad during Janmashtami celebrations in honour of Lord Krishna's birth. |
Coriander and raisin tea:
| Ingredients: |
| Coriander seeds |
2 t.spoon |
| Raisins |
½ cup (soaked overnight) |
| Salt |
as per taste |
| Water |
1 glass |
| Ginger |
1-inch piece |
| Recipe: |
| Dry roast the coriander seeds on medium flame until aromatic. Set aside to cool. |
| Soak the raisins in water overnight. |
| In a mixer or grinder, blend the roasted coriander seeds, soaked raisins (with their water), ginger, and salt into a coarse paste. |
| Pour the paste into a small pot, add 1 glass of water, and bring to a boil. |
| Simmer for 4-5 minutes. |
| Strain if desired and serve hot. |
| It acts as a natural energy drink, especially good for children and the elderly. This healthy, soothing beverage option for breakfast or evening time, which also helps with digestion and replenishes energy naturally. |
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