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Tag: coriander seeds

Green and Yellow Beans with Dill

July 26, 2015

I am revisiting some recipes… this is ideal for Meatless Mondays and there are loads of beans in the farmers market right now!!

  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds, crushed
  • 3 green onions, chopped
  • 2 inch fresh ginger, grated
  • 3 cups green and yellow beans, trimmed and chopped
  • Salt
  • ½ teaspoon cayenne pepper
  • 1/3 cup dill, chopped
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin and coriander seeds. Saute for a minute on medium heat and add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans, salt and cayenne pepper. Saute on high heat for a minute, turn heat to medium and cover with lid and cook for 3 to 4 minutes- just enough time to cook the beans. Make sure not to overcook. Take the lid off and turn the heat on medium high and sauté for another 3 to 4 minutes, stirring constantly. Check for seasonings and add dill and cilantro. Mix well and serve.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

April 30, 2014

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black cumin seeds
  • 2 teaspoon onion seeds
  • 1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

  • 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cups non-fat Greek yogurt
  • ¼ cup half and half
  • Juice of one lemon
  • 3 teaspoons salt
  • ½ red onion, sliced thin
  • 1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

Shami Kebab

December 3, 2013

These are kebabs typically made out of beef- very prevalent in Pakistani cuisine. They are one of my favorites- but I had never made them before…

  • 1 pound grass fed ground beef
  • 1/3 cup channa dal
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • ¼ cup nutmeg powder
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons yogurt
  • 1 teaspoon salt


  •  1 egg, beaten
  • ½ cup cilantro, chopped
  • ½ cup fresh mint, chopped
  • 1 teaspoon salt or to taste
  • 3 to 4 tablespoon extra light olive oil

Soak the channa dal in half a cup of water for an hour. Transfer the beef, cumin seeds, coriander seeds, cloves, cinnamon, nutmeg, garlic, ginger, onion, yogurt, salt and the channa dal with the water into a medium saucepan. Bring to a boil and cook on a simmer, covered for 10 minutes. Take the lid off and cook for an additional 5 to 7 minutes on medium heat until all the liquid is cooked off. Take off the heat and set aside to cool.

Once the mixture is fully cooled, transfer into a food processor and add the egg, cilantro, mint and salt. Process till everything is smooth and incorporated. Form flat patties by using a tablespoon measure. Heat the oil in a non-stick pan and sauté the patties, about 3 to 4 at a time and brown on each side. Serve warm with cilantro chutney.

Hyderabadi Style Chicken

September 30, 2013

We are all guilty of being stuck in a rut- especially when it comes to cooking. I realized, I had not cooked Indian food in a while- not sure what my rut was but it certainly wasn’t Indian food. I decided to change that and come up with a delicious chicken curry!

  • 2 pounds chicken thighs, bone-in or out, without skin
  • ½ cup Greek yogurt
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • ½ cup cilantro, chopped fine
  • Juice of one lemon
  • 2 teaspoons salt

Mix the yogurt, garlic, ginger, cilantro, lemon juice and salt. Transfer to a medium bowl with the chicken. Marinate over night or at least 2 to 3 hours.

Spice Mix

  • ½ cup grated coconut (I use frozen)
  • 2 green cardamoms
  • 4 cloves
  • 2 dried red chilies
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • ½ inch cinnamon stick
  • ¼ cup chopped almonds

Process all the ingredients in a spice grinder (coffee grinder) and keep aside.

  • 3 tablespoons extra light olive oil
  • 1 medium onion, chopped
  • 1 cup tomato puree
  • ½ cup water
  • Salt

Heat a heavy saucepan with the oil. Add the onion and sauté on medium high heat, stirring constantly for 5 minutes. Add the spice mix and sauté for 3 to 4 minutes, stirring constantly. Add the tomato puree and sauté for another 3 to 4 minutes. Add the chicken and water. Bring to a boil and simmer with lid for 35 to 40 minutes or till the chicken is cooked through. Take lid off and cook on high heat to cook off the excess liquid. Add salt if necessary. Serve warm with rice or quinoa.



Kerala Fry Shrimp

September 16, 2012

Kerala Fry Shrimp

  • 1 pound medium shrimp, cleaned and deveined

Dry Rub

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon fenugreek seeds
  • 2 teaspoons salt

Add the spices into a spice grinder and grind to a powder. Sprinkle the spice rub all over the shrimp and marinate in the fridge for 2 to 3 hours.

  • 1 tablespoon coconut oil
  • 2 tablespoons extra light olive oil
  • 3 tablespoons corn starch

Take the shrimp out of fridge and sprinkle with corn flour.

  • 4 to 5 garlic cloves, peeled and grated
  • 2 inches fresh ginger, peeled and grated
  • 8 to 9 curry leaves, sliced
  • ½ cup cilantro, chopped

Heat a wok like pan with the coconut and olive oil. Saute the shrimp in a few batches making sure not to over crowd the pan. Saute for about a minute or two and take out onto a platter. Reheat the pan on a simmer and add the garlic, ginger and curry leaves. Saute on a medium heat for 2 to 3 minutes. Add the shrimp and sauté for another few minutes on high heat until shrimp is done. Garnish with cilantro and add salt if necessary. Serve warm.

Coconut Chicken Curry

April 23, 2012

Coconut Chicken Curry I have been holding cooking classes in my house for high school teenagers. I recently had a second one where I had three classes back to back and had a total of about 20 students. It was a lot of fun interacting with the kids and teaching them some delicious dishes. One of the dishes we made was this coconut chicken curry. Usually a chicken curry takes a while to make. My cooking classes last for about an hour and a half .. and so I wanted to make sure we have plenty of time to cook this dish as well as a rice pilaf. In order to make it quick, I used several tricks. One was to marinate the chicken over night with garlic, ginger, cilantro and lemon juice. The other thing I did was to roast a whole onion in the oven till it was soft and gooey.

When all the ingredients came together, it took no time at cook it up. The curry was delicious with the addition of coconut milk.

The kids really enjoyed the food and thought it was quite easy to replicate…
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Dhaniya Meat (Goat Meat Cooked in a Cilantro Sauce)

March 4, 2012

Dhaniya Meat This is one of my all time favorite dishes-ever. I grew up eating this and learnt later my maternal grandfather used to enjoy it immensely as well. I love it for its simplicity and amazing flavor.

This is my first time making this delicious dish and realized how simple it is to make.

The dish is made with one of my favorite combinations- cilantro, onion, garlic and green onions. The mixture imparts amazing flavors and color. It is as simple as that.

If you are not able to find goat meat, use lamb, beef or chicken- the basic flavor will be the same. I introduced the dish to my daughter who love it. The taste brought me back to my childhood. I love how food invokes delicious memories…

Enjoy this dish…
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