Tag: ground coriander

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 15 curry leaves, chopped
1 inch fresh ginger, grated
½ cup peanuts, chopped
1 tablespoon channa dal
1 tablespoon white urad dal
3 cups green cabbage, shredded
1 cup carrots, shredded
2 teaspoons ground coriander
½ cup cayenne pepper
2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Chicken with Cilantro and Dill Sauce

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.

Orange Barbecue Chicken

It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!

1 to 2 pounds chicken tenders or breast

1 teaspoon ground coriander
1 teaspoon roasted ground cumin
1 teaspoon salt

Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.

Barbecue Sauce

Juice and zest of 1 orange
2 teaspoons smoked paprika
1 teaspoon Dijon mustard
1 teaspoon cayenne pepper
¼ cup ketchup
2 teaspoons honey
2 teaspoons red wine vinegar
2 tablespoons olive oil
1 to 2 teaspoons salt

Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.

Cilantro Fried Fish with Oven Fries

This was an amazing dish- fish and chips Indian style. My daughter absolutely devoured it all…

4 cod fish fillets
2 teaspoons ground coriander
Salt
¼ cup plain flour

Sprinkle the fish with coriander and salt. Dredge with flour and keep aside.

¾ cup plain flour
1 teaspoon ground coriander
2 garlic cloves, grated
1 teaspoon salt
½ cup cilantro, chopped
2 green onions, chopped
1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, coriander, garlic, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Tartar Sauce

1 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 tablespoon cilantro chutney
1 teaspoon salt
1 tablespoon cilantro, chopped
1 tablespoon green onions, chopped

Mix all the ingredients and serve with the hot fish.

Oven Fries

5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

3 tablespoon extra virgin olive oil
2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

2 tablespoons extra light olive oil
1 inch fresh ginger, grated
1 teaspoon cumin seeds
1 cup cilantro, chopped
1/2 cup dill, chopped
1/2 cup water
3 cups green cabbage, shredded
2 teaspoons ground coriander
Salt
½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.

Potatoes Corn and Carrots with Dill

This is a great side or main dish. I made it as a main dish for meatless Monday. The classic is a combination of potatoes, carrots and peas.. but as I started cooking, I realized I didn’t have frozen peas… what?? I had no idea.. so I used roasted frozen corn instead and the combo was great!!!

2 tablespoons ghee/butter
3 green onions, chopped
1 inch fresh ginger, grated
3 medium yellow skinned potatoes, chopped into 1 inch dice
3 carrots, chopped into 1 inch dice
1 cup roasted corn, frozen
2 teaspoons salt
2 teaspoons ground coriander powder
½ teaspoon cayenne pepper
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped
½ cup cilantro, chopped

Heat a saucepan with ghee/butter on a medium heat. Add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the potatoes, carrots and corn. Add salt, ground coriander and cayenne pepper. Saute on medium heat for 4 to 5 minutes. Turn the heat to low and cover with lid and cook for 5 to 6 minutes or till the potatoes and carrots are cooked through. Mix well and taste for seasonings. Turn heat off and add the herbs. Mix well and serve.

Keema (Ground Meat) with Brussels Sprouts

Keema is kind of the Indian version of chili.. well, a loose interpretation of it- there are no beans in keema.. usually some veggie. I decided to pair, my favorite, Brussels sprouts. Why not, I thought… and it was delicious…

2 tablespoons ghee or butter
2 tablespoons extra light olive oil
1 large yellow onion, chopped
2 inches fresh ginger, grated
1 pound ground turkey or any meat desired
2 tablespoons cilantro stems, chopped
2 tablespoons dill stems, chopped
½ cup full fat yogurt
2 teaspoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons salt
2 cups shredded Brussels sprouts
½ cup cilantro, chopped
¼ cup dill, chopped

Heat a heavy saucepan with ghee and oil. Add the onion and ginger and sauté on medium heat for 3 to 4 minutes. Add the ground meat and cook while separating with the back of a wooden spoon on medium heat. Saute for 6 to 7 minutes. Add the yogurt, coriander, cayenne pepper and salt. Saute for another 5 minutes. Add the sprouts, mix well and cook with lid on for 20 minutes. Take the lid off and cook for another 10 minutes, checking for seasonings. Garnish with cilantro and dill. Serve warm.

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