Coriander

Indian Name: Dhania

Here comes my favourite ingredient, be it the whole coriander or the fresh leaves. Ahaaa !!!

Fresh Coriander leaves is my love, there is really nothing like this magical ingredients. I could write an another blog to describe my love for the coriander leaves 🙂

It is an essential ingredient of many curries and gravies as it has a mild aroma that instigates the appetite.

Without guessing, Cumin powder is the most popular spice that always accompanies coriander powder in many Indian curries, fries, and gravies.

Though coriander powder is widely available in the market, I recommend making it at home, because the coriander powder loses its flavor and aroma quickly.

I am sharing here my Mom’s secret Coriander Powder Mix for many of her recipes.

Spill the coriander seeds into a heavy-bottomed skillet, add a handful of whole Black peppercorns and few cloves. Toast them over medium heat until fragrant, and grind to make a fine powder. Store it in an airtight container for few weeks.

How I Use Them:

For non-vegetarian gravies, I grind coriander seeds, cumin seeds, cinnamon, red chilies and make a thick paste.

I use the Whole Coriander seeds as one of the ingredients in the stuffing for Parathas.

The seeds go well with Onion and Tomato chutneys.

I also make chutney from the whole seeds along with fresh coriander and tamarind.

Sometimes I soak the seeds, germinate them to grow fresh coriander.

Coriander seeds are an important ingredient to make Tandoor masala, and different curry powders. Those spice blends I will share in another blog. Stay Tuned !

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