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. 

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.

Banana Stem Rasam / Soup

          Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes. 

          So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 6"-7" long banana stem, sliced & dipped in buttermilk
• 2 tomatoes, chopped
• handful of coriander stems, chopped
• 1 fresh red chili (opt)
• pinch of asafoetida
• 1 tsp. rasam powder / sambar powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. oil / ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1 tbsp. coriander leaves

          Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.

          Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.

          Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.

          After it stops spluttering, add the curry leaves. Sauté for a few seconds and switch off the flame. 

          Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. 

          Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.

                          Banana stem, sliced & dipped in buttermilk to avoid discoloration.

                                Drain & keep aside.

                           Blend banana stem, tomato, coriander stems & chili with some 
                           water into a smooth paste. 

                                After it is blended.

                          Strain it & add more water according to the consistency desired.

                                The desired consistency.

                                Transfer to a kadai / pan & add salt, turmeric powder, 

                    asafoetida & rasam powder. Bring to a boil & simmer for 2-3 minutes.

                     Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
                     the rasam & garnish with coriander leaves. Relish as a soup or with hot
                     steamed rice and some side dish or papad.

Onion Coriander Leaves Chutney

          This is a yummy onion and coriander chutney that can be relished with any South Indian breakfast like idli, dosa, uttapam, upma, etc. They also tastes divine with snacks and appetizers too as a dip. It is a very good substitute for coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 fresh red chilies
• 1/4 cup coriander stems, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

       
           Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander stems till light brown. Switch off the flame and let it cool down.

          Add the peanuts, coriander leaves and salt to it. Grind into a paste by adding very little water. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. Serve as required.

Heat 1 tbsp. oil & saute onion, garlic, chilies & coriander stems till light brown. 

                                 Switch off the flame & let it cool down.

                              Add peanuts, coriander leaves & salt to it. Grind to a paste. 

                  Heat remaining oil & temper with mustard seeds. Add urad dal & curry leaves.
                  Sauté few seconds & switch off the flame. 

                         Pour the tempering on the chutney & mix well. Serve as required.

Tuvar Dal with Coriander Stalks

          There is absolutely no need to throw away the coriander stalks / stems as they contain the most nutrients. Make this delicious Tuvar dal (Pigeon Pea Lentil) with it and see the difference it does to your daily dal recipe. It enhances the flavour. Relish it with steamed rice, jeera rice or plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup tuvar dal (Pigeon pea lentil)
• 3/4 cup coriander stalks, chopped
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste 
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped (save some for garnishing)

          Pressure cook the dal  and the chopped coriander stalks in 1 & 1/2 cups water for 4-5 whistle. Whisk and keep aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the onion and the asafoetida. Fry till light brown.

          Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Sauté on a medium flame till the oil separates.

          Add the boiled dal and mix well. Simmer for 2-3 minutes. Add lime juice and coriander leaves. Serve with rice or chapattis.

                   Pressure cook dal & chopped coriander stalks in 1 & 1/2 cups water for
                   4-5 whistle. Whisk & keep aside.

                             Heat oil & temper with cumin seeds. Sauté for a few seconds.

                                Add onion & asafoetida. Fry till light brown.

                  Add ginger-garlic paste, tomato paste & all powdered spices mixed with 
                  1/4 cup water. Sauté on a medium flame till oil separates.

                   Add boiled dal & mix well. Simmer for 2-3 minutes. Add lime juice & 
                   coriander leaves. 

                                 Serve with rice or chapattis.

Dhania Lauki Sabzi (Bottlegourd cooked with Coriander Stalks)

         Coriander stalks have the most nutrients and so it is sensible to use it in our daily cooking. Hence I incorporated it and made this simple side dish with lauki (Bottlegourd). I ground the stalks along with ginger, garlic and green chilies to form the basic paste. 

          This was later sautéed along with onion and all the dry spices. Just the addition of the stalks enhanced the aroma of the curry. It can be had either with rice or any Indian bread. 

• 1 medium size lauki (Bottlegourd), cubed
• 2 tbsp. oil
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1 onion, chopped
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped to garnish

          Grind together coriander stalks, ginger, garlic and green chilies to a paste and keep aside. Heat oil in a pan and temper with the cinnamon, cardamoms, cloves and panch phoron.

          After it stops crackling, add the onion and fry till light brown. Then add the ground paste, turmeric powder and cumin powder. Sauté on a medium flame till oil separates.

         Now add the chopped lauki and salt. Continue to sauté for 2-3 minutes till it is well mixed with all the spices.

          Add 1 cup water. Cover and simmer till soft and dry. Add the garam masala powder and ghee. Give it a mix and garnish with coriander leaves. Serve as a side dish with either rice or chapattis.