Posts Tagged Coriander leaves

How to store coriander leaves

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

 

 

 

 

 

 

 

 

 

 

 

Coriander leaves also known as Fresh Coriander, Chinese Parsley or Cilantro  is a common spice used to flavor food. In Indian languages it is also known as Kothamalli, Kotmir, or Dhania Patta.

All parts of the Coriander is used in cooking. The leaves are usually used for garnishing, seeds are used to makes masala and the roots are also used as flavoring food. Roots have a more deeper taste than leaves. But the most used part of a Coriander plant are the leaves, it is often added immediately before serving food.

Coriander contains antioxidants which can delay the spoilage of food which is contains this spice. Both the leaves and roots have properties to keep food fresh but the leaves have a stronger effect.

Coriander leaves needs to be stored in a proper manner to help it keep longer. When the leaves are dried or frozen it looses its aroma. Thus, it should be kept fresh. I have seen some people keeping the Coriander in a glass of water but it soon wilts and gets bad. Some people put it directly in the refrigerator.

The following steps are needed to keep the Coriander leaves fresh for longer:

  1. Clean the fresh leaves by washing the soil off the roots and rinsing the leaves in water.
  2. Put the wet leaves in a newspaper and wrap it well with that newspaper (do not keep any openings otherwise it will get dry faster).
  3. Store the wrapped wet Coriander in the Fruits and  Vegetable section of the refrigerator.
  4. Every time (daily) when you are taking out some of the leaves to use, make the remaining leaves wet before wrapping and storing it again in the refrigerator.

 

VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , , , , , , ,

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
VN:F [1.9.12_1141]
Rating: 9.3/10 (6 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , , , , , , , , , , , , , , , , , ,