Coriander Stems & Spinach Stems Stir Fry With Prawns

 

          This is an unusual dish prepared with the roots / stems of coriander leaves and spinach. These are generally discarded. However, they contain the most nutrients. So I decided to make use of them in the form of a simple stir fry. 

          I added some fried prawns for some extra flavour. For a veg. version, it can simply be omitted and few fried vadis / dried lentil dumplings can be added. Enjoy it as a side dish with either rice or chapattis. I like to relish with hot steamed rice. 

• stems from 2 bunches of coriander leaves, chopped
• stems from 1 bunch of spinach leaves, chopped 
• 1/2 cup prawns, stir fried in one 1 tsp. oil for a minute
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1-2 dry red chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. roasted panch phoron powder 

           Heat oil in a pan and temper with nigella and red chilies. After a few seconds, add the onions and garlic and sauté till light brown.

          Now add the chopped stems, salt, turmeric powder and red chili powder and fry on low flame for 4-5 minutes till the stems are soft. 

          When done add the fried prawns and the panch phoron powder and mix well. Serve as a side dish.

Coconut & Coriander Stem Chutney

 

         Coriander stems / roots are extremely flavorful and has an intense aroma. They are usually discarded, but one can make best use of them.  As coriander leaves is my favorite herb, I added a handful of coriander stems to some coconut and prepared this extremely yummy chutney. You can spice it up accordingly. 

          The tempering to the end product gives a nice flavor and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. You may also serve as a spread on sandwiches or parathas for a quick snack on the go. 

          Chutneys gives a complete meaning to any snacks / appetizers without which it is incomplete and makes any snack bland. So here is a simple and an easy chutney that can be used as a dip to be had with some veggie crudités. It can also be used as a pizza spread or added to chaats and chips. So check out the step by step pictorial recipe to prepare it.

• 1 cup fresh grated coconut
• 1 cup fresh coriander stem, roughly chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal powder
• 1/2 tsp. salt or to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. 

          Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma. 

                 In a mixer jar take the coconut,

                            Coriander stems,

                         garlic, green chilies, 

                      roasted chana dal powder and salt.

                     Add 1/4 cup water and grind into a fine paste. 

Heat oil in a pan & temper with mustard seeds, asafoetida, urad dal & curry leaves.   Sauté for a few seconds till the dal changes color.

Pour this tempering on the ground chutney & give it a mix. 

                  Enjoy as a side dish with dosa, idli, uttapam or upma. 

Raw Papaya & Coriander Root Soup

         This is a very healthy and a refreshing one-pot meal. It is good for the tummy and has a very soothing and a cooling effect. It can be enjoyed as it is or with some bread sticks / croutons and a dash of lime for a light comfort meal. A hot bowl of this yummy soup is just perfect to warm you up on a cold wintry night. So check out the step by step pictorial recipe to prepare it. 

          Raw papaya is very healthy as it contains vitamins, enzymes, essential nutrients and minerals. It beats diabetes, aids in weight loss, improves digestion and helps beat constipation. 

          I have also added some coriander roots for a lingering aroma. It is packed with iron, improves digestion and lowers blood sugar. It also has anti fungal properties and is good for the skin. 

           So this rare combination of raw papaya and coriander roots in a soup form is just perfect for a healthy light meal. 

• 1 cup raw papaya, chopped
• 1 cup coriander roots
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies
• 2 cups stock / water
• salt to taste
• 1/4 tsp. pepper powder 
• 1/4 tsp. turmeric powder
• 1/4 tsp. cinnamon powder
• 1 tbsp. coriander leaves, chopped
• pinch of red chili flakes
• dash of lime

            Heat oil and temper with bay leaves and cinnamon. Add the onion, garlic and green chilies. Sauté till it is translucent.

           Add the raw papaya and coriander roots. Sauté for 2-3 minutes.  Add all the dry spices and give it a stir. 

          Add 2 cups water / stock and pressure cook for 3-4 whistles. When cool, discard the bay leaves and cinnamon. 

          Blend to a smooth puree. Heat through and garnish with coriander leaves and red chili flakes. 

          Enjoy with bread sticks / croutons and a dash of lime for a light comfort meal.

                                 Heat oil & temper with bay leaves & cinnamon. 

                                Add onion, garlic & green chilies. Sauté till light brown.

                                Add raw papaya & coriander roots. Sauté for 2-3 minutes.

                                 Add all the dry spices and give it a stir. 

                 Add 2 cups water / stock & pressure cook for 3-4 whistles. When cool, discard 
                 bay leaves & cinnamon stick. Blend to a smooth puree.

                  Garnish with coriander leaves & red chili flakes. Enjoy with bread sticks /
                  croutons and a dash of lime for a light comfort meal.

Spring Onion Soup

          In my quest to make different types of soups, now it is the turn of Spring Onion Soup. Very easy and delicious, it can be relished as a light meal with bread croutons / soup sticks or as an appetizer. The consistency can be adjusted according to individual preference. You may strain it if preferred. This is a soup apt for a cold winter night. 

• 4-5 spring onion stalks, chopped
• 1/2 cup coriander leaves, chopped
• 1 tbsp. jowar / sorghum flour
• 1 tsp. olive oil
• 1 tsp. butter
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies (opt)
• salt to taste
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. lime juice or to taste
• 1 tsp. chopped spring onion to garnish (opt)
• 1 fresh red chili, chopped to garnish (opt)

   

          Heat oil and butter in a pan. Add the onion, garlic, ginger and green chilies. Sauté till they turn translucent.

          Then add the chopped spring onion, coriander stems, jowar flour and the dry spices.  Sauté for 2-3 minutes. 

          Add 3-4 cups water and pressure cook for 2-3 whistles. Blend it when it cools down. While serving, heat through and add lime juice. 

          Garnish with chopped spring onion and fresh red chilies (opt). Serve it hot in individual bowls and relish as a light meal or as an appetizer.

Spring Onion & Coriander Stem Thepla (Gujerati Cuisine)

     

           This is similar to Methi Thepla, a very popular Gujarati snack. Here I experimented with spring onion and coriander roots. They turned out absolutely delicious. They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. A light breakfast item, it can be had with pickles, butter or yoghurt.

• 1 cup atta (whole wheat flour)
• 1/4 cup besan (chickpea flour)
• 1 cup spring onion, finely chopped 
• 1/4 cup coriander stem, finely chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. ginger-green chilies paste
• pinch of asafoetida (hing)
• 2 tbsp. oil
• 1/2 tsp. cumin powder
• 1/4 tsp. baking soda
• olive oil to shallow fry

          Combine all the ingredients, except oil to fry. Knead into a dough with the help of water. Leave aside for 15 minutes.

          Divide the dough into equal portions. Roll out each portion into a circle and keep aside. Roll out the rest of the dough in the same way.

          Heat a tawa / griddle. Roast one thepla at a time for few seconds. Then flip over and smear with a little oil. Flip over again and smear the other side too with oil.

          Fry till light golden brown in color. Roast the rest of the theplas in the same manner. Serve, hot, with pickles or yoghurt.