300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries)
Coriander leaves to garnish
Add salt and
coriander leaves to it and mix well.
Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few
coriander leaves to garnish and extra lime wedges on the side.
Not exact matches
I switched the recipe a bit as I didn't have pine nuts or
coriander leaves so I put in 1/2 tsp of ground
coriander and I was going
to toast pumpkin seeds for an added crunch, but I forgot
to make them.
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro
leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground
coriander freshly ground black pepper and salt
to taste
Normally it is garnish with
coriander leaves and farsan but some people like
to spread grated coconut over rava upma too.
Measure
coriander seeds and pulse in a coffee grinder a few time
to just crack the seeds up a bit (you can also
leave them whole if desired), add
to a sauté pan along with the cumin seeds, garam masala and 1/4 cup oil.
Dry - roast the bay
leaves,
coriander, cumin, fennel, mustard, cardamom, cloves, bay
leaves and chilies until they are slightly darker and fragrant, about three
to four minutes.
-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped
coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt
to taste - Oil
to fry
Ingredients potatoes 3 medium sized (boiled and peeled) shredded cheese 1 cup chopped
coriander leaves (hara dhaniya) 1/2 cup Green chillies (finely chopped) 2 - 3 Salt 1 tsp or
to taste...
Taste for salt and spicing and add your chia seeds, lime juice and garnish with finely chopped red onion, fresh
coriander and tomatoes before serving (remember
to fish out your lime
leaves and cinnamon stick).
Using the heel of your hand, crush lemongrass and add
to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro,
coriander seeds, and lime
leaves.
1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay
leaves dried chili flake
to taste, optional 1 TBL
coriander seeds, toasted and then finely ground enough water or stock
to cover rice vinegar
to serve
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling
Coriander or flat
leaf parsley
to serve In a small frying pan place olive oil and fry garlic til golden.
The mustard needs
to pop while cumin should brown a bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this over the cooked and mushy lentils and finish off with fresh
coriander leaves garnish.
Combine the dressing ingredients in a small bowl including the red onions and half of the
coriander leaves and stir
to incorporate.
Chilli
Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared using rice, coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey srirac
Coriander Rice is a very easy
to make, spicy and flavorful rice recipe prepared using rice,
coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey srirac
coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey sriracha sauce.
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground
coriander Salt and pepper
to taste Fresh lime wedges and cilantro
leaves
2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme
leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground
coriander 1/8
to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
Fresh
coriander leaves are more commonly known as cilantro and bear a strong resemblance
to Italian flat
leaf parsley.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and
left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry
leaves (fresh or dried or substitute with 1 bay
leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt
to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh
coriander (cilantro) for garnish
In another bowl, take the chopped vegetables, boiled peanuts,
coriander leaves, salt, chaat masala powder, squeeze in lemon and toss well
to mix.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese)
To finish 1 avocado, diced Coconut yoghurt
Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters Sliced iceberg lettuce
fresh lime juice 1 loose cup chopped fresh
coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime
leaves, OR substitute 1 bay
leaf 1 can good - quality coconut milk 1.5
to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp
coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt
coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground
to paste 1/2 tsp garam masala
Coriander leaves for garnish Salt
Coriander leaves for garnish Salt
to taste
To serve, place rice in the base of a bowl, cover with chili, and garnish with tomato / onion mix and reserved
coriander leaves.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon
coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt
to taste Mint
leaf for garnish
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (
coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust
to your taste) sea salt & black pepper
The expression of the traditional London dry style comes from the maceration into pure wheat spirit of juniper,
coriander and angelica root, which have been
left for 24 hours
to allow their flavour characteristics
to fully infuse.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon
coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint
leaves — chopped sea salt
to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems
TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sa
TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated,
to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sa
to serve) 1 cup sour cream (
to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sa
to serve) 1 recipe Fast Guacamole (
to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sa
to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (
to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sa
to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon
coriander seeds 1 teaspoon Kosher salt
The black loose
leaf Ceylon tea is distilled by itself
to capture its flavour and is blended with a classic gin recipe featuring juniper,
coriander, citrus peels and other carefully selected botanicals which have been double - distilled in traditional copper alembic stills.
Remove from the oven, transfer
to a plate and top with a squeeze of lemon juice and the extra
coriander leaves (if using) and serve.
Add a slice of tempeh, some carrots, crunchy bean sprouts, a couple blanched scallions, and a few springs of
coriander to the cabbage
leaf.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry
leaves 4 green cardamom pods, seeds crushed 1 tsp ground
coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust
to taste about 1/2 tsp fine sea salt, adjust
to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust
to taste
coriander leaves for serving
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need
to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon
coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro
leaves and tender stems • 1 teaspoon coarse sea or kosher salt
This Vegetarian Thai red curry recipe is easy
to follow and combines shallots, lemongrass, red chillies, galangal, cumin,
coriander seeds, kaffir lime
leaves, wheat gluten or tofu, yams or sweetpotatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil
to create a real vegetarian thai dish that will tantalize the taste buds.
Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour whole sea salt,
to taste 4 tablespoons extra virgin olive oil 1 tablespoon dried mint
leaves, finely crushed 1 teaspoon powdered
coriander seeds Makes 12 - 15 patties.
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat -
leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice
to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon,
coriander, cloves, and cumin) salt, pepper, and red pepper
to taste
You need paneer, green peas, onion, tomato puree / paste, garlic, ginger, char magaz seeds paste, cashew nuts paste, raisin (kishmish) paste, red chilli powder, turmeric powder, roasted cumin powder, roasted
coriander powder, garam masala powder, dry fenugreek
leaves (kasuri methi), salt, refined oil, water
to make super tasty matar paneer.
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground
coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry
leaves, approximately 12 - 15
leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper
to taste
Switch off the gas add
coriander leaves and lemon juice, Allow
to cool the mixture.
To make this salad more aromatic, add
leaves from 2 or 3 sprigs of fresh
coriander.
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground
coriander Zest of 1 lime Juice of 1 lime, plus more
to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro
leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme,
leaves removed, stems discarded 1 1/2 teaspoons ground
coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper
to taste (lots of pepper!)
water, distilled vinegar, spice blend (dried garlic, dried onion, spices (black pepper, parsley, fennel, cilantro, basil, savory, thyme, marjoram, oregano, bay
leaves, rosemary, mustard, cumin,
coriander), citric acid, dried carrots, red pepper, spice extractives), garlic puree (garlic, water, citric acid), maltodextrin, sugar, lime juice concentrate, xanthan gum, soybean oil, potassium sorbate and potassium benzoate (
to preserve freshness), modified cellulose gum, soy lecithin
Thanks Michelle, I actually cooked up a batch of onion and
coriander soup based on your recipe with a few alterations; I didn't use butter (you just have
to prolong the initial cooking time) and instead of the croutons / cheese I added a stonking huge amount of fresh
coriander leaf chopped up and ate it with some lovely salt - crusted bread.
Add the cucumber, carrot, chicken,
coriander leaves, reserved shallot and three - quarters of the dressing
to the noodles.
:) I used a bit of parmesan which I had
left over for the polenta and unfortunately I had forgotten
to buy
coriander leaves, which I'm sure add a nice kick
to it.
This recipe is extremely flavourful thanks
to all the spices / herbs such as dried oregano
leaves, dried thyme and
coriander.