The Indian Parsley
Coriander seeds and cilantro leaves have many health benefits and researchers are finding more every day. Coriander juice is highly beneficial in treating digestive disorders like nausea, dysentery and colitis. It is also very good for the skin and helps alleviate pimples and blackheads. Coriander is an excellent antiseptic having anti-microbial components which help in healing mouth ulcers and freshens breathe as well.
WHY EAT CORIANDER?
It is very low in saturated fat and cholesterol. It is also a good source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.
Recipe-Coriander And Lime Sauce
- 3 bunches coriander, cleaned and chopped roughly,
- Juice of 3 limes,
- The green part of three bunches of spring onion, chopped roughly,
- 1 teaspoon garlic, minced,
- 1 teaspoon ginger, minced,
- 1.5 cups yogurt,
- 2 tablespoon cold water,
- Half teaspoon honey,
- 3 tablespoon corn or olive oil
Combine all ingredients in a blender until smooth.
Thin out with water if too thick. Keep refrigerated.
You can use this as a dip or a marinade for meat and fish.
- Add coriander to marinades and stews.
- Give the seeds a light toasting in a dry frying pan before using to release oils and increase flavour.
- Combine toasted coriander, cumin and fennel seeds to make a dry-rub for meats.
- Add ground coriander to gingerbread, banana bread and carrot cake batter.
- Recipes calling for fresh coriander mean the green leaves of the plant.
- When coriander is not available, fennel or anise seeds can be used as a substitute.
Our Masala Potato chips,Potato Recheado chips and Onion Brown Rice crackers all have coriander in it .
Click here to shop for your pack.
- 1 stick celery,
- 2 garlic cloves,
- 2 teaspoons white vinegar,
- 1 cup hung curd,
- salt and pepper to taste,
- ¼ teaspoon mixed herbs.
Mix all the above ingredients together.
Serve the dip cold with Nourishables of your choice.
We’ve tried it with –
Onion Brown Rice, Herb Wheat, Ajwain Corn, Olive Buckwheat.
Do tell us which flavours you think it tastes best with.
- Nourishables baked crackers – you can choose anyone you like,
We recommend trying this recipe with –
Herb Wheat, Potato Recheado, Olive Buckwheat and Onion Brown Rice
but any other flavour should work just as well,
- Prawns (marinate prawns with lemon juice, salt and pepper. Then sauté on a pan)
Spread guacamole on a cracker and place 1 prawn on top.
That’s it you are ready to serve!
- 8 Nourishables baked crackers – you can choose anyone you like.
We recommend –
Methi Jowar, Jeera Amaranth and Spinach Pepper Bajra
for this recipe but honestly it works just as well with any other;
- a half boiled potato cut into small pieces,
- half an onion- finely chopped,
- green chutney,
- sweet tamarind chutney,
- chopped fresh coriander for garnishing,
- 2 tbsp beaten yoghurt ‘with chaat masala’.
Place 6 crackers on a plate.
Mix the chopped onion and potato together.
Put a little bit on each cracker.
Add to it, green chutney (as per taste).
Top with beaten yoghurt and chaat masala.
Put a drop of sweet tamarind chutney on each cracker.
Garnish with chopped coriander and the remaining 2 crushed crackers.
1 green chilly,
juice of 1 lemon,
2 teaspoon chopped coriander,
1 teaspoon chilly flakes,
Salt to taste
Cut the avocado into half, remove the seed and scoop out the flesh.
Mash it with a fork.
Add to it finely chopped tomato, onion, green chilly, lemon juice, chopped coriander, chilly flakes and salt.
Mix all the ingredients well.
Enjoy the yummy dip with your pack of Nourishables!
Do try this dip with – Jeera Amaranth , Spinach Pepper Bajra, Onion Brown Rice and Ajwain corn!