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Tag: coriander

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Turkish Style Kebabs

April 3, 2017
  • 1 pound ground pork
  • 1 pound ground lamb
  • 2 tablespoons harissa
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground sumac
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 garlic cloves, grated
  • 1 small yellow onion, grated
  • 2 inch piece of ginger, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped

Transfer all the ingredients to a mixing bowl, mix well and let sit for 2 to 3 hours. Form about 12 sausage shaped kebabs and then insert a skewer through each and grill till done. Serve in warm pita with some greens like arugula topped with the harissa sauce.

Harissa Sauce

  • 1 cup full fat yogurt
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped
  • 2 teaspoons sumac
  • 2 tablespoons harissa
  • 2 teaspoons salt

Mix everything in a small bowl, taste for seasonings and serve over the kebabs.

Chicken with Cilantro and Dill Sauce

December 1, 2015

This is one of my favorite chicken recipes- its my Grandfathers. It is simple and delicious…

  • 2 pounds bone-in chicken thighs
  • 3 teaspoons ground coriander
  • 2 teaspoons salt

Marinate the chicken pieces with the coriander and salt for 2 to 3 hours.

  • 1 small yellow onion, chopped
  • 6 garlic cloves, peeled
  • 1 cup dill, chopped
  • 1 cup cilantro, chopped

Process the onion, garlic, dill and cilantro. Keep aside.

  • 2 tablespoons ghee or butter
  • 1 tablespoon extra light olive oil
  • 1 half inch cinnamon stick
  • 3 cloves
  • 2 cups chicken broth
  • Salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Heat a heavy saucepan with the ghee and oil. Brown the chicken pieces on both sides on high heat, 2 to 3 minutes each. Keep aside. Add the cinnamon stick and cloves. Saute for 20 seconds and add the cilantro mixture. Saute on medium heat for 10 minutes, stirring constantly. Add the chicken and chicken broth and salt. Bring to a boil and simmer for half an hour covered. Take the lid off and turn the heat up and cook off the sauce until it thickens a bit. Check for seasonings.

Grind the spices in a coffee grinder and sprinkle on top of the curry. Mix well and let simmer for ten minutes. Serve warm.

 

 

 

Ground Meat with Cauliflower (Keema Gobi)

November 11, 2015

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

  • 4 green onions, chopped rough
  • 4 garlic cloves, smashed
  • ½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

  • 3 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, smashed
  • 3 cloves, smashed
  • ½ pound ground pork
  • 1 tablespoon tomato paste
  • 3 cups or a medium sized cauliflower, florets taken apart
  • 1-2 teaspoons salt
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Turkey Keema with Cauliflower and Dill (Ground Turkey)

May 12, 2015

This is one of our favorite things to eat – ground meat and cauliflower.. I made this one with lots of dill. It gives the dish an amazing earthy flavor…

  • 3 tablespoons ghee or butter
  • 1 pound dark meat ground turkey
  • 1 medium yellow onion, chopped
  • 2 inch piece ginger, grated
  • 3 garlic cloves, grated
  • 1 cup full fat yogurt
  • 1 cauliflower head, cut into florets
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 cup fresh dill, chopped
  • 1 cup fresh cilantro, chopped

Heat a heavy saucepan with the ghee/butter. Add the ground turkey and sauté on medium high heat while separating the meat with the back of a wooden spoon. Saute for 4 to 5 minutes till the meat is golden brown. Add the onion, ginger and garlic. Saute on medium heat for 2 to 3 minutes. Add the yogurt and sauté for another 2 to 3 minutes. Add the cauliflower, coriander, turmeric, cayenne pepper and salt. Mix well and add ½ cup each of the dill and cilantro. Mix well and lower heat to medium, cover with lid and cook for 20 minutes or till meat is cooked through and cauliflower is tender. Take the lid off and increase heat to medium high and sauté for 4 to 5 minutes. Check for seasonings and garnish with the remaining dill and cilantro.

Greek Style Beef and Orzo

June 17, 2014

I love all my recipes but there are some that are extra special and absolutely yummy. This is one of them… I think I saw a version of it on tv but now I can’t remember exactly where.. but I got the idea to do this one pot meal. The orzo is cooked right in the ground beef and then topped with dill and feta!! Absolutely yum… serve it with a delicious crunchy salad and a red wine. Great for a cool, rainy evening…

  • 3 tablespoons extra virgin olive oil
  • 1 pound ground grass fed beef
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons salt
  • 1 14 oz can of tomato sauce
  • 2 to 4 cups chicken broth
  • 1 cup orzo
  • ½ cup parsley, chopped
  • ¼ cup dill, chopped
  • ½ cup crumbled feta cheese

Heat a saucepan with the olive oil. Add the ground beef and separate and brown with a wooden spoon over high heat for 3 to 5 minutes. Add the onion, garlic, cumin, cinnamon, coriander and salt. Saute for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with the lid on for 20 minutes. Take lid off and add 2 cups chicken broth. Bring to a boil and add the orzo. Cook for 8 to 9 minutes or till the pasta is cooked. Add more broth if needed. I made this in advance and needed to add more broth while reheating. The consistency should be of a stew. Check for seasonings and garnish with parsley and dill. Crumble feta before serving.

 

 

Meat Koftas- Meatballs in an Onion Gravy

October 3, 2011

Koftas This is a delicious meat ball dish. In India we meatballs are called koftas. They can be made with a variety of meats. My favorite is goat meat- but pork is delicious as well.. and so is beef.

The key to make this dish successful is to season every component of this dish. I started off with the minced meat which I seasoned with salt, garam masala and a small shallot. I let that mixture sit for a few hours (over night would be great). I then prepared a spice mixture consisting of coriander and cumin seeds. It is important to use whole spices as the grounds ones don’t give as much flavor- although, in a pinch one can use the ground variety. The next step was to blend an onion with ginger and garlic- that is the base of the gravy. If the steps are followed- the dish is a sure hit.

It is not the fastest dish to make- so I would leave this for the weekend.. but it is definitely worth the extra time….
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