Have you ever bought a few bunches of coriander with thoughts of herby salads and Indian dishes topped with coriander, and then found yourself with most of it left at the end of the week? We have your back – here are some ways to deal with that fragrant bunch of greenery. We have hints…
It is difficult to keep fresh coriander in The Kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste.
I miss Priti. She was so helpful to me as I learnt about Indian food and culture. She shared this wonderful but easy dish with me.
Green Coriander or Cilantro, is the “parsley” of Indian and SE Asia. And the seeds are ubiquitous in the cuisines of that region. Read some more about this delightful spice.
Although I don’t make them often, I do love a cold soup in Summer. I have a wonderful Avocado and Celery Soup that is a cracker, and of course there is gazpacho and cold bortsch. And now add this Coriander and Lemongrass Vichyssoise to the list.
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks very often.
I had forgotten about this special and magic parsley and lemon based marinade, coating and herb mixture that can be used in so many ways. It is back on the menu again!
You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes.
While Basil is the traditional ingredient for pesto, it can be made from a range of ingredients. Try it out with Coriander. And because pine nuts are so expensive at the moment, try it with cashews or hazelnuts.
In 2003 I had just shifted from Sydney to Adelaide and was travelling a great deal. I felt exhausted. I did a 3 week super energy diet – eliminated all from my diet that was heavy on the digestion. It was amazing, and here’s one of the recipes suggested from the energy diet book.
I like to drink a cuppa tea a day. It can be anything, white, green, brown, black. Fermented. Not. Herbal, spices or flowers. Indian, Chinese, Japanese, Ayurvedic. Gingery. Minty. Rosebuds. Dried apples. Dried mandarin skins. You name it, I drink it. I even grow it! (Lemongrass, lemon verbena, cardamon leaves, kaffir lime leaves, parsley, thyme, sage, rosemary.)
(Oh, apologies to my Indian friends. In India, Tea is Tea – real, proper, genuine tea. Anything else is something else. Here, “tea” means something, anything, that is infused