Coriander Mint Paneer Masala or Gravy

Ingredients:
Cottage cheese/Paneer - 200 gms
Onions - 2 (chopped)
Ginger-garlic paste - 2 tsp.
Tomato - 1 (chopped)
Cumin - 1 tsp.
Oil
Green chillies - 5
Coriander leaves - 1 cup
Mint leaves - 1 cup
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Curd - 2 tbsp.
Salt (to taste)
Roasted and powdered cumin - 1/2 tsp.

Spices to grind:
Fennel seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2
Cinnamon stick - 1 (small)

Method:
Grind mint leaves, coriander leaves and green chillies. Keep aside.
Grind the given spices coarsely.
Heat the oil and add cumin seeds. When the cumin seeds sizzle, add the spice powder, ginger-garlic paste.
Saute till the paste's raw smell fades away.
Add onions and sauté till light golden colour.
Add the tomatoes and required salt and sauté till half mushy.
Now add the ground coriander-mint and sauté till the raw smell fades off.
Add the curd and mix well.
Now add the red chilli powder, coriander powder, turmeric powder and cumin powder and mix well.
Pour 1/2 to 3/4 cups of water and bring it to boil.
Cut the cottage cheese into big chunks.
Add the paneer chunks to the gravy and mix gently.
Let the chunks cook for 3-4 minutes.
Remove from heat.
Serve with phulka roti or naan.

Note:
2 tbsp. of fresh cream or low-fat milk can be added to gravy.
Adjust the chillies and spices according to taste.

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Coriander Mint Vermicelli

Ingredients:
Vermicelli/Semiya - 2 cups (cooked)
Onions (small-sized) - 2 (chopped)
Garlic - 12 cloves (peeled)
Ginger - 1 inch (peeled)
Green chillies - 5 (or as per taste)
Coriander leaves - 1 1/4 cup
Mint leaves - 1 cup
Cumin seeds - 1 tsp.
Curd - 2 tbsp.
Oil
Salt (to taste)

Method:
Grind coriander leaves, mint leaves, garlic, ginger, green chillies into a paste.
Heat the oil and add cumin seeds. When the seeds crackle, add the onions and sauté till it turns translucent.
Now add the greens paste and sauté till the raw smell fades away. Add the curd and sauté well. Add required salt to the paste (I added salt and a little oil while cooking vermicelli). Now add the cooked semiya and mix well.
Enjoy with coconut chutney.

Sent off to FAST FOOD EVENT - VERMICELLI.

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Coriander Coconut Thuvaiyal

Every 2-3 days we buy fresh coriander leaves, curry leaves and amaranth or methi leaves. While growing in South, we bought those greens sold in bunches fixed at certain prices. People bargain to get those bunches with the vendor which my mom would never ever do at all. Here in North, along with vegetables, greens are sold in grams. Vendors measure the big bunch of greens in their measuring scales.

To get good quality greens, vegetables and fruits at a fairly cheaper price, winter is the best season.

Ingredients:
Coriander leaves - 2 cups (firmly packed)
Grated coconut - 1/2 cup
Dry red chillies - 3 (or as per taste)
Bengal gram - 1 tbsp.
Black gram whole (dehusked) - 1 tbsp.
Tamarind - gooseberry size
Salt (to taste)
Oil

Method:
Fry the Bengal gram and black gram till their colour changes to golden. Add the tamarind and sauté for few seconds.
Remove. Again in the same pan, add red chillies and fry. Cool.
Wash the coriander leaves well.
Grind all.

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Coriander and Cucumber Idlis

Ingredients:
Idli rice - 2 cups
Raw rice - 2 cups
Urad dal/split black gram - 1 cup
Oats - 1 cup
Sprouted fenugreek seeds - 1 tsp.
Sprouted green gram (left-over) - 2 tbsp.
Salt

Method:
Soak rice and dal for 6 hours.
Grind urad dal with fenugreek and green gram.
Meanwhile sprinkle water on oats.
Grind rice and at the final stage add oats and grind.
Mix well with salt and ferment overnight.

Next morning after fermentation

Ingredients:
Coriander leaves - 1 big bunch (chopped)
Cucumber (fresh and big) - 1 (grated)
Ginger - 1 inch
Green chilies - 3
Dry roasted cumin seeds - 1 tsp. (coarsely pounded)
Curry leaves - 15 leaves (chopped)

Method:
Grind ginger and green chilli.
Take half of batter and add coriander leaves, grated cucumber, ground ginger and green chilies, coarse cumin seeds, chopped curry leaves and mix well.
Pour the batter in the idli plates.
Steam the idlis and enjoy with favorite chutney.

Note:
With the remaining batter add grated carrot or cucumber which can be prepared as dosa, uttappam or paniyaram.

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Coriander Rice

Ingredients:
Basmati rice - 2 cups
Coriander seeds - 1/2 cup
Onion - 2 (sliced)
Tomato - 2 (diced)
Curd - 1/2 cup
Salt (to taste)
Ghee - 1 tsp.
Oil - 2 tsp.

To be ground:
Mint leaves - 1 cup
Coriander leaves - 1 cup
Green Chillies - 4 (medium)
Ginger - 2 inches
Garlic - 3 cloves (big)
Cinnamon - 1 inch stick
Cloves - 2
Cardamom - 2

Method:
Boil the coriander seeds in 4 cups of water.
When the water boils down to about 3 cups, remove it from the heat.
Strain the coriander water and collect it in a bowl.
Grind all the 'to-be-ground' ingredients into a paste.
In a thick pan, heat the oil and ghee.
Add the sliced onions and fry till it changes to light brown colour.
Then add the tomatoes and saute them.
Add the ground paste and fry till the raw smell fades off.
Add the curd and mix well.
Add 3 cups of coriander water and let it boil.
Now add the rice and cover it with a lid.
At the final stage, cover the pan tightly with aluminium foil and place a heavy lid over it.
Enjoy the flavorful rice with any raita.
Recipe source-from my collection.

Sent off to Priya's "Think Spice: Think Coriander Seeds" event in the Think Spice Series originally started by Sunita Bhuyan.

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Green Coriander Rice

Ingredients:

Rice - 1 cup

Coriander leaves with tender stalks - 1 bunch

Grated coconut - 1 table spoon

Tamarind paste - 1/2 tea spoon

Black gram dal - 1 table spoon
Dry Red chilli -2

Salt as needed

Oil

Mustard seeds -1/4 teaspoon

Channa dal - 1/4 teaspoon

Asafetida - 2 pinch

Method:

Cook the rice and keep aside in a bowl to cool.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the red chilli and fry for few seconds.
Add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal,red chilli, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-red chilli-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.

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