CORIANDER / CILANTRO LEAVES

-




CORIANDER / CILANTRO
Cilantro is a popular Mediterranean herb commonly recognised in India as coriander or dhania patta. It is part of most Indian kitchens and very often used to garnish curries, salads and soups. A simple aloo ki sabzi tastes much better with a liberal garnishing of coriander.
It is an annual herb. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro.

CORIANDER LEAVES NUTRITIONAL VALUE:
Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.
It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health.

CORIANDER LEAVES 10 HEALTH BENEFITS:
* It lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).

* It helps in the reduction of fats and thus aids weight loss.

* When eaten fresh and raw, coriander tremendously reduces sugar level, thus good for diabetes patients.

* A very good food for digestive system. Promotes liver functions and bowel movements. Prevents flatulence when taken with hot water. Coriander leaves are a good source of roughage and fiber too, thus relieving gastrointestinal problems.

* Coriander contains anti-inflammatory properties. This is why it is good against inflammatory diseases such as arthritis.

* It is good for the eyes. Antioxidants in coriander prevent eye diseases and problems. It’s a good remedy in the treatment of conjunctivitis.

* Coriander is effective in relieving dermatological conditions. When mixed with turmeric powder or paste, coriander reduces acne and provides protection from eczema, dryness and fungal infections.

* Coriander aids in proper functioning of liver and helps prevent cancer and epileptic seizures

* Coriander prevents involuntary contraction of muscles and is effective in fighting cold

* Natural compounds in coriander leaves remove toxic heavy metals from the body without any side effects. Accumulation of heavy metals can cause many dangerous health problems including memory loss and Alzheimer’s Disease

This humble herb can be grown in your kitchen garden. So, make it a part of your kitchen and add more taste to your platter. And also derive benefits from its health properties.

Comments

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more