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[Ground coriander, some salt. Black pepper. Allspice. some of my famous lemon salt, minced garlic, some olive oil. So, you're bringing in the leg of lamb, and you're bringing in the chuck roll, cutting it, grinding it yourself. Grinding it myself.]
Chicken Tikka Masala
Recipe by Cafe Delites
Roast Lamb Shawarma
The great thing about leftover Sunday Roast -whether it’s Beef, Chicken, or Lamb) - is that you can turn it into an all new but equally delicious dish. One of the great things about Toronto (among many other), is the good and tasty shawarma availability. There’s a shop basically at every corner, and if you live in the city, you’ll never be hungry. When I lived in Leslieville, my favorite spot was Liberty Shawarma at Queen and Broadview, where the portions are as generous as the owners, and the food, really, really good! My Roast Lamb Shawarma is also really good. Try it, if you’re not in Toronto!
Ingredients (serves 2, or 1 hungry):
1 large Dürüm or Flour Tortilla
1/2 tablespoon olive oil
8 ounces leftover Roast Lamb
1/2 teaspoon ground sumac
1/2 teaspoon ground coriander
1/4 teaspoon dried thyme
1/4 teaspoon toasted sesame seeds
1 teaspoon honey
1/2 tablespoon chopped fresh parsley
1 heaped tablespoon smooth Hummus
a few lettuce leaves
1 small tommato, cut into thin slices
With a wet paper towle, lightly dampen Tortilla. Place in the oven, and heat at 400°, 6 minutes.
Meanwhile heat olive oil in a medium nonstick skillet over medium-high heat. Chop leftover Roast Lamb roughly and add to the skillet. Sauté, 2 minutes. Add sumac, coriander, thyme and sesame seeds, and sauté, shaking the pan, 1 minute more. Stir in honey, cook, 1 minute. Remove from heat and stir in chopped parsley.
Spread Hummus evenly onto Tortilla. Arrange lettuce leaves and tomato slices in a line close to one side. Top with sizzling lamb and roll carefully and tightly. Cut in half.
Serve Roast Lamb Shawarma immeduiately with more lettuce, tomato, and Hummus, if desired.
[SALT, GROUND CORIANDER, TOMATO SAUCE, YET, THE LINE IS DRAWN DEEP IN THE SAND-- AND AS THE WATER RUSHES IN. AND ALL IS WASHED AWAY AGAIN. AND THERE'S NO DENYING, WE'RE SINKING IN THE PLACE WE STAND?]
What Is Coriander Powder? Uses and Importance in Indian Cooking
Introduction
Indian cooking is known for its wide range of spices. Each spice adds a unique aroma, colour, or flavour to a dish. Coriander powder is one of the most commonly used spices in Indian kitchens and is added to curries, gravies, vegetable dishes, and traditional recipes.
If you have ever wondered what is coriander powder, it is a ground spice prepared from dried coriander seeds. It is also commonly known as dhania powder in India. Its mild, earthy, and slightly citrus-like flavour makes it suitable for everyday cooking.
How Is Coriander Powder Made?
Coriander powder is made by cleaning and drying coriander seeds before they are ground into a fine powder. In some cooking methods, the seeds may be lightly roasted before grinding to bring out their aroma.
The quality of coriander seeds and the grinding process can influence the flavour of the final powder. Fresh coriander powder usually has a noticeable aroma and a warm, earthy taste.
It should be stored correctly after grinding to help protect its natural flavour.
Coriander Powder Uses in Indian Cooking
Coriander powder is used in many Indian recipes because it blends easily with other spices. It works well with turmeric, cumin, chilli powder, garam masala, and pepper.
Common coriander powder uses include:
Vegetable curries
Dal recipes
Sambar
Gravies
Paneer dishes
Chana masala
Meat curries
Rice dishes
Marinades
The amount used may differ depending on the recipe. In many dishes, coriander powder is added while the masala base is being cooked.
Why Is Dhania Powder Popular?
Dhania powder is popular because its flavour is not usually overpowering. It adds depth to food while allowing other spices and ingredients to remain noticeable.
Its earthy flavour works well with onions, tomatoes, ginger, garlic, and traditional Indian spice blends. This makes it useful for both simple home-cooked meals and rich gravies.
Coriander powder can also help create a balanced spice base in many recipes.
How to Use Coriander Powder Correctly
Coriander powder should be added at the right stage of cooking. In curries and gravies, it is often added after onions and tomatoes have been sautéed.
The spice should be cooked briefly with the masala mixture. This allows its aroma and flavour to blend with the other ingredients.
Excessive heat should be avoided because the spice may burn and develop an unpleasant taste. A small quantity of water can be added to the masala base when required.
Home cooks looking for an everyday spice option can explore coriander powder for cooking for curries, gravies, vegetable dishes, and other Indian recipes.
Tips for Storing Coriander Powder
Proper storage can help maintain the aroma and flavour of coriander powder.
Keep the spice in a tightly closed container. Store it in a cool and dry place away from direct sunlight and heat. Always use a clean, dry spoon when taking the powder from the container.
Moisture should be avoided because it may cause clumping and affect the quality of the spice.
Final Thoughts
Coriander powder is an important spice in everyday Indian cooking. Its mild, earthy flavour blends naturally with other spices and works well in curries, dal, gravies, vegetable dishes, and traditional recipes.
Understanding how coriander powder is made and used can help home cooks achieve better flavour in everyday meals. By using the right quantity, adding it at the correct cooking stage, and storing it properly, the aroma and flavour of dhania powder can be enjoyed across a wide range of Indian dishes.
This Paleo Butternut Squash and Cilantro Soup is a warming and nourishing dish ideal for the cooler months. The butternut squash's sweetness is balanced by the fresh, herbal flavor of cilantro, and the spices add depth and warmth to the soup. It's simple to make and ideal for a cozy night in.
Instructions: Heat the coconut oil in a large pot over medium heat. Cook until the onion and garlic are soft, about 5 minutes. Combine the butternut squash, chicken broth, and spices in a mixing bowl. Bring to a boil, then reduce to a low heat and cook until the squash is tender, about 20 minutes. Using an immersion blender or a blender, puree the soup until smooth. Season with salt and black pepper to taste after adding the cilantro. Serve immediately and enjoy.
Paleo Butternut Squash and Cilantro Soup
These vegan cauliflower, potato, and soy medallions are a tasty and nutritious alternative to meat-based dishes. They are flavorful and nutritious, and they are simple to prepare.
Instructions: Cook the cauliflower and potatoes for about 15 minutes, or until tender. Allow to cool after draining. Combine the cooked cauliflower and potatoes, soy granules, bread crumbs, onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper in a large mixing bowl. Mix everything together until everything is well combined. Make small medallions out of the mixture, about 2 inches in diameter. In a large nonstick skillet over medium heat, heat the olive oil. Cook the medallions for 3-4 minutes per side, or until golden brown and crispy. Serve immediately with your preferred sauce or dip.
Vegan Cauliflower, Potato and Soy Medallions
Garam masala, ground coriander, and other Indian spices are used to season these delectably crispy roasted chickpeas, which make a healthy snack.
