Coriander rice is made with coriander leaves, cashews, white sesame seed, green chilli etc. It is a tasty and healthy rice , easy to make and can be served with raita, papad and pickle. Coriander leaves provides minerals, vitamin A, C and is good for the people who are suffering from cholesterol and diabetes.
Preparation time: total time taken 1 hr 15 minutes
serves: 2 -3
Ingredients:
1 Cup rice
2 tsp ghee
1 tsp oil
1 tej patta
2 cloves
1 piece cinnamon stick
2 green cardamom
1/4 tsp cumin seeds
salt as per taste.
For the paste
10 cashews
3/4 cup tightly packed coriander leaves (1 medium size bunch)
10 Cashewnuts
3-4 green chilli
1" piece ginger
2-3 garlic cloves
1 tsp roasted white sesame seeds
Garnishing
10 cashes broken into 2-3 pcs
few chopped coriander leaves.
Method:
Wash the rice thoroughly, drain the water and keep aside for 30 minutes.
Wash the coriander leaves, chop roughly and keep aside.
soak 10 cashews in water for 20 minutes
Make a paste of the items mentioned under FOR THE PASTE and keep aside.
Cook the rice in sufficient water. The grains should be separate. after cooking the rice spread it on a plate.
Heat ghee in a kadai and fry the cahews mentioned under GARNISHING and keep aside.
add the oil in the same kadai, add cumin seeds, cloves, cardamom, tej patta and cinamon stick saute till it is done.
Now add the ground paste and saute the same for few minutes ie. till the raw smell goes off.
add the rice and salt, mix well till the masala is blended with the rice well.
transfer to a bowl, garnish with fried cashew and coriander leaves.
serve with raita, papad and chutney.
Variation: You can make pulao by adding vegetables in it.
http://youtu.be/nJbHlxA0sgM watch the video on You Tube.
RAITA
1 small cucumber
1 onion
1 tomato
few coriander leaves
1/4 tsp black salt
1/4 tsp chaat masala
1/2 cup curd
Method:
Peel the onion, cucumber and chop finely.
chop the tomatoes
mix all the ingredients and garnish with coriander leaves.
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Some of the benefits the coriander leaves:
Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Fresh leaves should be washed thoroughly in water in order to remove the dirt and to get rid of any residual pesticides which can be harmful for health. It is best used while it is fresh as it retains its unique fragrance and aromatic flavour. Freshly chopped coriander leaves are a great addition to green salad.
It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Cilantro leaves provides 30% of daily recommended levels of vitamin C.
The health benefits of cilantro are many. Its powerful anti-inflammatory capacities that can help one deal with symptoms of arthritis. It also increases HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind). Coriander leaves offer great relief from stomach indigestion problems. coriander has got medicinal value. half glass juice in the empty stomach helps in controlling the diabetics.
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| Coriander rice with raita |
Preparation time: total time taken 1 hr 15 minutes
serves: 2 -3
Ingredients:
1 Cup rice
2 tsp ghee
1 tsp oil
1 tej patta
2 cloves
1 piece cinnamon stick
2 green cardamom
1/4 tsp cumin seeds
salt as per taste.
For the paste
10 cashews
3/4 cup tightly packed coriander leaves (1 medium size bunch)
10 Cashewnuts
3-4 green chilli
1" piece ginger
2-3 garlic cloves
1 tsp roasted white sesame seeds
Garnishing
10 cashes broken into 2-3 pcs
few chopped coriander leaves.
Method:
Wash the rice thoroughly, drain the water and keep aside for 30 minutes.
Wash the coriander leaves, chop roughly and keep aside.
soak 10 cashews in water for 20 minutes
Make a paste of the items mentioned under FOR THE PASTE and keep aside.
Cook the rice in sufficient water. The grains should be separate. after cooking the rice spread it on a plate.
Heat ghee in a kadai and fry the cahews mentioned under GARNISHING and keep aside.
add the oil in the same kadai, add cumin seeds, cloves, cardamom, tej patta and cinamon stick saute till it is done.
Now add the ground paste and saute the same for few minutes ie. till the raw smell goes off.
add the rice and salt, mix well till the masala is blended with the rice well.
transfer to a bowl, garnish with fried cashew and coriander leaves.
serve with raita, papad and chutney.
Variation: You can make pulao by adding vegetables in it.
http://youtu.be/nJbHlxA0sgM watch the video on You Tube.
RAITA
1 small cucumber
1 onion
1 tomato
few coriander leaves
1/4 tsp black salt
1/4 tsp chaat masala
1/2 cup curd
Method:
Peel the onion, cucumber and chop finely.
chop the tomatoes
mix all the ingredients and garnish with coriander leaves.
coconut-rice-thenga-saadam-coconut-rice.html
curd-rice-yoghurt-rice-thayir-sadam.html
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
Some of the benefits the coriander leaves:
Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Fresh leaves should be washed thoroughly in water in order to remove the dirt and to get rid of any residual pesticides which can be harmful for health. It is best used while it is fresh as it retains its unique fragrance and aromatic flavour. Freshly chopped coriander leaves are a great addition to green salad.
It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Cilantro leaves provides 30% of daily recommended levels of vitamin C.
The health benefits of cilantro are many. Its powerful anti-inflammatory capacities that can help one deal with symptoms of arthritis. It also increases HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind). Coriander leaves offer great relief from stomach indigestion problems. coriander has got medicinal value. half glass juice in the empty stomach helps in controlling the diabetics.
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