Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely ...

Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food ...

Coriander Upma Recipe: Coriander Upma or Kothmir Upma is a refreshing take on regular rava upma ... In a mixer, add the chopped coriander leaves, green chillies, lemon juice, sugar and salt. Blend ...

Discover creative and delicious ways to use Patanjali Sabudana in your meals, from classic khichdi and crispy vadas to ...

consider exploring these five unique and easy ways to include coriander in your diet beyond the traditional chutney. 1. Coriander Pesto :Swap out basil for coriander in your pesto recipe to add a ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Chopped Coriander Leaves 3gms INGREDIENTS FOR THE CRANBERRY CHUTNEY: Dried Cranberries 100gms, Sugar 30gms, Water 300ml, Cumin Seeds 10gms, Black Salt 3gms, Kashmiri Chilli Powder 5gms ...

Prepare the halibut: Toast the coriander and fennel seeds in a medium ... yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and ...

Mix flour, yogurt, and cardamom, fry Jalebi spirals, simmer milk with sugar, cardamom, and saffron, soak Jalebi in Rabdi, and ...

This delicious starter is taken from Food of the Grand Trunk Road, a book written by head chef at Moti Mahal, Anirudh Arora and Hardeep Singh Kohli, which features recipes picked up whilst ...