DRY CORIANDER SEEDS RECIPES

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ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES



Roasted cauliflower recipe | Jamie Oliver cauliflower recipes image

This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

1 head cauliflower outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds smashed
1 lemon zest and juice of

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre

CORIANDER & MINT RAITA RECIPE | BBC GOOD FOOD



Coriander & mint raita recipe | BBC Good Food image

Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli

Provided by Elena Silcock

Categories     Side dish

Total Time 7 minutes

Prep Time 5 minutes

Cook Time 2 minutes

Yield 8

Number Of Ingredients 7

1 tsp cumin seeds
1 tsp mustard seeds
1 small pack mint
1 small pack coriander
1 green chilli , ¾ roughly chopped, the remainder sliced, to serve
200g Greek yogurt
1 lime , juiced

Steps:

  • Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

Nutrition Facts : Calories 51 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

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CORIANDER & MINT RAITA RECIPE | BBC GOOD FOOD
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
From bbcgoodfood.com
Total Time 7 minutes
Category Side dish
Cuisine Indian
Calories 51 calories per serving
  • Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
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HARISSA PASTE RECIPE | BBC GOOD FOOD
Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls
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Total Time 20 minutes
Category Condiment
Calories 62 calories per serving
  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
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    1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
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CORIANDER - WIKIPEDIA
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Jul 19, 2021 · Coriander seeds are usually toasted and ground before using; otherwise, they can have a tough texture to chew. Ground coriander is used as a spice in dishes like curry and in baked goods. Dry roast them in a pan or in the oven at a low temperature, then use a spice grinder to produce the ground coriander.
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