Lemon Coriander Soup
Enjoy a healthy soup that has the wonderful zing of lemons & aromatic coriander. Saute 1 tsp finely chopped garlic & one chopped green chili in 1 tsp oil. Add 1/2 cup chopped onions & fry till transluscent. Add 1/2 cup thinly sliced carrots & finely chopped cabbage & saute. Add 3 cups vegetable stock, a little lemon juice & salt to taste. Make a paste with 1 tsp cornflour & little water. Add to the soup. Stir well. Add 1/2 cup finely chopped coriander & bring to a boil. Serve hot.
Onion Corriander Paratha
Parathas make for a helathy breakfast item or a great lunch. These onion coriander parathas are a good twist to regular parathas & are made with minimal ingredients. Take two cups whole wheat flour. Add one finely chopped onion, 1 cup chopped coriander, green chili paste, a few crushed peppercorns, salt & a little oil. Knead into a soft dough using enough water. With a rolling pin, make parathas & cook on both sides with little oil on a hot tava. Serve hot with pickle or yogurt. “Creative Commons Onion Coriander Paratha” by Zeel Patel is licensed under CC BY 4.0
A delicious aromatic curry, Dhania chicken is easy to make & requires liberal use of coriander. Marinate 500 gms chicken pieces with a little salt, turmeric & oil. Heat 1 tsp oil in a kadhai & fry one chopped onion & 2-3 green chilies slit lengthwise till soft. Add chicken pieces & let them cook evenly for 5-10 minutes. Add one chopped tomato, coriander powder, cumin powder & garam masala to taste. Grind a small bunch of coriander along with some mint leaves to a fine paste. Mix the paste with 2 tsp yogurt & add to the chicken. Add salt to taste & some water. Cook till done. Serve garnished with chopped coriander. “Creative Commons Dhania Chicken” by Sharbani Sengupta is licensed under CC BY 4.0
Coriander Onion Rice
Bored of plain rice? Try this delicious Coriander Onion Rice instead. Heat 1 tsp oil in a kadhai & add little jeera (cumin seeds). Once they splutter, add one finely chopped garlic & fry till brown. Add one chopped onion, little grated ginger & fry till soft. Add 3 cups boiled rice, salt & chili powder to taste. Add one cup finely chopped coriander & mix well. Serve hot garnished with chopped coriander.
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. Heat four cups water in a steamer. Mix together the coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder and jaggery in a bowl. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt. Pour the batter into a greased plate that is at least one and half inches deep or a tray measuring approximately six inch x six inch x one and a half inch. Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cook. Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into one-inch diamonds. Heat the oil in a small non stick pan and add the sesame seeds, asafoetida and mustard seeds. When they splutter add the wadi and fresh coconut. Toss well. Serve immediately.