Tag Archives: coriander leaves

Apr30

Mashed Potato Dip

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Mashed Potato Dip is one of my favorite dishes, all of a sudden on one rainy day I prepared this dish when I found some mashed potato lying in my refrigerator. I accompanied this Mashed Potato Dip with Spinach Paratha. The dip was too good; this goes out well with tossed bread or used as a spread for sandwich. Let us move on to the recipe…

Mashed Potato Dip

Mashed Potato Dip

Ingredients:

  • Potato – 100 gm
  • Mayonnaise – 50 gm
  • Garlic cloves – 4 nos
  • Coriander leaves – a handful
  • Salt to taste
Mashed potato, Mayyonaise, garlic cloves and salt
With coriander leaves
Mashed Potato Dip
Spinach Paratha with Mashed Potato Dip

Preparation:

  • Chop the potatoes into medium pieces and pressure-cook them in water for two whistles.
  • Open the lid, when pressure released and drain the water. Pour in a cup of tap water or cool water, peel of the skin and keep the potatoes aside.
  • Gently mash the potato with your hands.
  • Take the mashed potato, mayonnaise, and salt and garlic cloves together in a blender and blend the well.
  • Wash and finely chop the coriander leaves.
  • Transfer the ground paste to a bowl, add in the finely chopped coriander leaves, and give a mix.
  • Do not disturb it for 20 mins, give a stir and serve.

This goes out well with parathas, sandwich and as a dip for fried dishes.

 

Oct9

Coriander Chutney / Kothamalli Chutney

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Coriander also known as Cilantro is used for garnishing in curries. It is commonly known as Dhania in India.  Coriander leaves are rich in vitamins , dietary fiber, anti oxidants and essential minerals.

The health benefits of coriander includes in the treatment of skin inflammation, high cholesterol levels, diarohea, small pox, mouth ulcers, indigestion, menstrual disorders and so on.

I have made this Coriander chutney for dosa, you could serve this with idli, dosa, vada and bhaji. Let us move on to the recipe…

Coriander Chutney

Coriander Chutney

Ingredients:

  • Coriander leaves – 2 cups
  • Coconut pieces – 1 tbsp
  • Channa dal/kadala paruppu/Bengal gram – 2 tsp
  • Urad dal/Ulutham paruppu/Blackgram – 2 tsp
  • Ginger(chopped) – 1 tsp
  • Tamarind – a green pea size
  • Garlic – 3 cloves
  • Salt
  • Red chillies – 3 nos
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string
Ingredients
Dals and coconut getting fried
With coriander leaves
Grounded chutney
Tempering
Coriander Chutney

Preparation:

  • Wash and finely chop the coriander leaves.
  • Heat a tsp of oil and fry bengal gram, black gram, tamarind, ginger, garlic, red chillies and coconut pieces. Fry them till golden brown.
  • Put the coriander leaves, salt and fry them till they shrink and turn dark green in colour.
  • Bring to room temperature and grind it to a fine paste by adding little water. Transfer it to a bowl.
  • Heat 2 tsp of oil in a tadka, put mustard, split blackgram and curry leaves. Wait till they crackle. Pour them to the chutney.

Serve hot. You can refrigerate this for a day.