Since the garden has includes some tomato bushes I have been playing around with green tomatoes, and adore them a lot. In the simplest form, they go amazingly well in salads, and mixed in with ripe tomatoes to top your pasta dinner. This recipe is a Salsa and it plays to the green tomato’s flavour and texture. I hope you enjoy it.
We have some other Green Tomato recipes – check here to see if they have been published yet (they are scheduled for later).
If you are after other Salsa recipes, try Tomato Salsa, Peach Salsa and Pawpaw Salsa.
You can browse all of our Salsa Recipes here, all of our Green Tomato Recipes here, and all of our Tomato Recipes here. Or take some time and browse our Late Summer recipes.
Continue reading “Green Tomato Salsa with Green Coriander and Chilli”
A versatile Yemini-Israeli paste made from green coriander (cilantro), green chillies and earthy spices
What to do with the left over coriander (cilantro) leaves and stems at the end of the week – a perpetual problem in a family that uses a lot of green coriander. One solution we have is to make Coriander Paste. Another is to make Zhoug, a Yemeni-Israeli sauce or dip full of spices. Traditionally a perfect accompaniment to pita with falafel, it also serves as a sauce, spread and dip. It can be stirred into soups and stews to spark them up. Zhoug can be fiery hot, depending on your chilli level, and Yemenites believe that eating zhoug daily strengthens the immune system, keeps away illness and strengthens the heart.
Once you have experienced the fragrant spiciness of Zhoug, you will be making this weekly with your left over coriander, or, indeed, buying extra coriander each week, just to make this pesto-like sauce. Actually, Zhoug is a green cousin to Shatta, which is a similar dish, except Shatta uses mild red chillies. Zhoug has also been called Israeli Chilli Paste, a green harissa, a Middle Eastern Gremolata and a hot chermoula.
Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Coriander Pesto, and Coriander and Coconut Chutney.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Or enjoy our easy Late Autumn dishes.
Continue reading “Zhug | Zhoug | Skhug | A Coriander-Chilli Paste, Dip and Sauce”
I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes. In India, tea (chai) is only made from the leaves of the tea plant, often supplemented with spices.
Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005. You might also like our Tea recipes here and here. Our Chai recipes are here. Or browse our Indian recipes here.
Continue reading “Cumin, Coriander and Ginger Infusion (Tea)”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
You might like to browse all of our Snacks here and here, and all of our Indian Recipes here. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, and our Summer recipes here and here.
Continue reading “Kothimbir Wada | Coriander Vada | Coriander Fritters”
A fresh South Indian Chutney made from pureed coconut and coriander.
This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.
Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.
Continue reading “Coriander and Coconut Fresh Chutney”
Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly, 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. For other ways, check out how to preserve fresh herbs. I recommend tall, tightly sealed, plastic containers – I have found this the best way.
This is a great paste for stirring into soups and broths, adding to Indian and S. E. Asian dishes – add a generous spoonful when frying off other ingredients – or adding to sauces.
Are you looking for other coriander recipes? Similar recipes include Zhoug, the Middle Eastern Coriander Paste and Dip, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Perhaps also browse all of our Pastes – we have some good Chilli pastes indeed. Or simply take some time to browse our Mid Summer recipes.
Continue reading “Coriander Paste | Cilantro Paste”
Use up left over onion with this simple, healthy salad.
This is a great, quick onion salad that I often make to use up those half onions remaining from another dish. It retains the onion’s bite yet softens its intensity. It is such a perfect accompaniment to Indian curries too.
Would you believe that I first made this in 1998? It is also cross posted as part of the retro recipes on our sister site, Heat in The Kitchen.
Are you after salads? Please browse here and here. There are also onion recipes here and here. Explore our Summer recipes here and here.
Continue reading “Sweet Onion Salad with Coriander Spice”
Gentle urad dal is cooked with tomatoes and topped with coconut and coriander. Reminiscent of the sub continent, this is a recipe from Ottolenghi.
We love urad lentils, particularly Urad Dal cooked with tomatoes, so when we found Ottolenghi’s recipe for Urad Dal with Coconut and Coriander in his book Plenty More, it sparked interest. He talks about his inspiration, Aasmah Mir from cookingcurries.com and the Pakistani family recipes on that site.
His recipe treats some ingredients a little differently than my usual South Indian way, so I have modified the recipe to accommodate that.
You might also want to try Urad Dal Sundal, Urad Dal Garlic Rice, or Urad Dal with tomatoes. Explore Urad recipes here and here. You can browse our collection of Ottolenghi’s recipes here.
This time previous years I was making: Crispy Garlic and Sage, Baked Apricots with Honey and Orange, A Lovely Pumpkin Soup, A Spicy Cucumber Salad with Poppy Seeds, and Japanese Baked Eggplant with Miso and Sesame.
Continue reading “Urad Dal with Tomato, Coconut and Coriander”
Another beautiful lassi, this time with a hint of chilli and green coriander.
A lassi is a yoghurt based Indian drink that cools the effect of hot summers. It is originally from the Punjab and Multan in India and is usually taken with breakfast or lunch. It really is an ancient smoothie, originating around 1000 BCE.
We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.
Continue reading “Chilli and Coriander Salt Lassi | Indian Yoghurt Drink”
There is something about the coldness of winter that intensifies the flavour of carrots.
Carrots are best in winter. There is something about the coldness of this winter that intensifies the flavour of carrots. How precious they are in their sweetness and affinity for a range of vegetable combinations.
This soup is a winner, but forgive me, I don’t have a photo of it yet. So rather than drool over a photo, get the carrots out of the fridge and the soup pan from the cupboard and make the soup this afternoon. You won’t regret it.
Are you looking for soup recipes? Here are our recipes here and here. Or browse the carrot recipes here and here. Our favourites are Carrot and Roasted Tomato Soup, and Ginger Garlic Lentil Soup. You might like to browse read more about the spice Coriander. Be inspired by our Winter recipes here and here.
Continue reading “Carrot Soup with Coriander Spice”
I first came across this beautiful tea in a small shop in a village in South India.
There are certain “C” words that I love when in the kitchen. It is especially true when it comes to spices. My favourite and indispensable spices all being with C — Cloves, Cardamom, Cinnamon, Coriander seed, Cumin.
If you have these in your pantry, you have some of the Indian cooking Essentials. For example, Garam Masala uses them as a strong, warming basis.
But did you know that you can also make a very special infused tea from these same spices?
Continue reading “Golden Saffron Spiced Tea | An Infusion | The Five Cs of Spices”