Indian food has coriander or dhania as an essential ingredient. The vibrant green colour it lends to chutneys and gravies adds a unique flavour to recipes from almost every region in the country.
ALL ABOUT THE LACEY HERB
Coriander has been in existence for the last 3,000 years. It finds a mention in ancient Sanskrit texts and in the Bible where the colour of manna is likened to coriander seeds.
This attractive looking herb bears whitish-pink lacy flowers, which mature into seeds. The seeds are picked when ripe and are then dried and sieved. Alternatively, bunches of fresh coriander lend a distinct flavour to chutneys, soups and drinks whilst the seed adds spice to our food.
Chef Siddharth Birendra, Jehan Numa Palace and Retreat, Bhopal.
COOKING WITH CORIANDER
My quest for coriander led me into the royal kitchens of Bhopal. Within the colonial and stately environs of the legendary Jehan Numa Palace Hotel, (managed and owned by members of the royal family of Bhopal) — traditions from yesteryears still dominate the kitchens and the result is a cuisine steeped in authentic flavours, and taste with no compromise on ingredients.
In Bhopali cuisine, coriander is a dominant ingredient.
The famous Bhopali Rizzala is prepared to perfection using the same recipe as the begums of Bhopal were accustomed to enjoying. This curry is primarily made from bunches of fresh coriander lending a tangy and fresh taste to the gravy. “As far as using coriander is concerned, it is grown in huge quantities in places very close to Bhopal and is used in abundance for different preparations. Even the yellow dal here is tempered with lots of freshly chopped coriander. Chutneys served with different kebabs are primarily made up of equal quantities of mint and coriander. Water for paani puri served in Bhopal is made up of coriander and chilli paste,” says Siddharth Birendra, executive chef, Jehan Numa Retreat, Bhopal.
HEALTH BENEFITS
Known for its digestive properties as it contains an anti-spasmodic ingredient, coriander is also an excellent source of iron and Vitamin C and K. Its antiseptic and anti- inflammatory properties are helpful in the treatment of mouth ulcers and arthritis. One can also banish hypertension with coriander as it has a diuretic effect on the body, which is very helpful for people suffering from high blood pressure.
“Coriander seeds are helpful to combat menstrual problems. It also alleviates common side effects of periods like bloating, pain and cramps,” says nutritionist Charu Goyal.
Recipes:
Gosht Makhane ka Korma
GOSHT MAKHANE KA KORMA
Ingredients:
- ½ kg mutton curry cut
- 200 gm sliced onion
- 20 gm poppy seeds
- 15 gm red chilli powder
- 10 gm Kashmiri chilli powder
- 20 gm dhania powder
- 2 tbsp ginger garlic paste
- 70 gm curd
- 0.1 gm saffron
- 2 badi elaichi
- 5 green elaichi
- 1(½ inch) dal chini
- 2 gm black peppercorn
- 0.2 gm mace
- 1 gm shahi jeera
- 0.5 gm nutmeg
- 10 gm puffed lotus seeds
- Salt to taste
- 10 gm ginger julienne
- 50 ml refined oil
Method:
- In a handi, heat oil and add badi elaichi, green elaichi, dalchini, black peppercorn, mace, shahi jeera, nutmeg and onion and saute till onion turns brown.
- Strain out the mixture and add a little curd and make a fine paste of it.
- In the same oil, add mutton and saute till it is seared well.
- In a mixing bowl, mix red chilli powder, Kashmiri chilli powder, salt and ginger garlic paste together with water and make a mixture of it.
- Once the mutton is seared, add this spice mixture to it and cook for another 5 – 7 minutes, then add curd and let it cook for another 5 – 7 minutes.
- w Add enough water to cover the meat and let it cook till the mutton is almost done.
- In the meantime, soak poppy seeds and make a smooth paste of it.
- Soak saffron in 1 tsp of hot water and let it stand.
- Once the mutton is almost done, add brown onion paste (step 1 and 2), and then add the poppy seeds paste (step 7) to it and let it cook for another 7 – 10 minutes till the mutton is done. Then add soaked saffron and cook for another 2 – 3 minutes.
- Saute lotus seeds in a little ghee and add to the cooked mutton.
- Garnish with ginger julienne and serve hot.
Bhopali Rizzala
BHOPALI RIZZALA
Ingredients
- ½ kg chicken
- 2 lemons
- 6 green chillies
- 100 gm onion paste
- 1 tsp ginger garlic paste
- ½ cup yogurt
- 1 tsp turmeric powder
- 1 cup chopped coriander leaves
- 2 tbsp poppy seed paste
- 1 tsp garam masala powder
- Salt to taste
Method
- Wash and keep the chicken aside, whisk yoghurt and keep aside, make onion paste and keep aside.
- In a kadhai, heat refined oil, dilute turmeric powder in 2 tbsp of water and add it to the heated oil and saute for 2 – 3 minutes. Add onion paste to it and saute onion.
- Add ginger garlic paste and saute for another 4 – 5 minutes, then add yoghurt to it. Cook till the masala is cooked.
- Add chopped coriander leaves and cook for another 10 minutes in slow flame till the coriander starts wilting.
- Then add chicken to it and cook till the chicken is about ¾th done.
- Add poppy seed paste and season as per your taste and cook.
- Finish with lemon juice and garam masala powder.
Murg Zafrani Tikka
MURG ZAFRANI TIKKA
Ingredients:
- ½ kg boneless chicken legs
- 1 lemons
- 6 chopped green chillies
- 20 gm chopped coriander
- 1 tsp ginger garlic paste
- 100 gm cashew paste
- 75 gm mashed Amul cheese
- 200 gm cream
- 0.2 gm saffron
- 5 gm jeera powder
- 1 gm elaichi powder
- 5 gm bhuna besan
- Salt to taste
- 25 ml refined oil
Method:
- Cut chicken into tikka shape and dry it.
- Mix ginger garlic paste, salt and lemon juice to it and keep aside.
- In a bowl, mix cream, cashew nut paste, cheese, chopped coriander, chopped green chilli, saffron, jeera powder, elaichi powder, bhuna besan and make a smooth marinade of it.
- Drain out excess water from chicken and mix it with the marinade. Check seasoning and add refined oil.
- Skewer it and cook in tandoor till done.
Recipe courtesy: Chef Siddharth Birendra, Jehan Numa Palace and Retreat, Bhopal
