Garlic-Coriander Pull Apart Rolls for Blog Hop

Well... I have to admit. I almost missed this Blog Hop due to various reasons. I really liked Renuka's blog - with whom I am paired for this month. I just didn't have the time to do anything.

Then yesterday (Tuesday), I got back from work and decided to make Garlic Pull Apart rolls. It was really nice but I will be adding more filling into it next time and maybe go easy on the flour.

I loved a few pasta dishes from her blog that I have bookmarked and will definitely make them soon. Also note that I have written this post in a hurry. So it has very less write up.

Ingredients


For the Dough
2 Cups Plain Flour
1.5 tsp Dry Active Yeast
0.5 Cup Warm Water
1 tsp Sugar
3 - 4 tsp Oil
0.5 tsp Salt


For the Filling
3 tbsp Salted Butter
5 Big Garlic Cloves - grated / minced
2 handfuls Chopped Coriander
Chilli Flakes to taste (optional)

Method

1. Activate the yeast by  mixing it with water and sugar and leaving it in a warm place till it froths.
2. Mix the Flour and Salt and make a well in between.
3. Now add the Yeast & water mixture and knead into a dough adding oil in the process.
4. Leave the dough to double in quantity.
5. In the meantime, mix all the ingredients for the filling and keep it a side.
6. When the dough has doubled up, punch it down and give it another knead.
7. Divide this into 2 equal parts and roll each part separately to a thin layer.
8. Now spread the filling on each part and roll it up like a swiss roll.
9. Cut it into the desired size and bake it in a pre heated oven at 180^oC for 25 to 30 mins.
10. Serve Hot.

This goes to the following events:

Radhika's Blog Hop Wednesdays #18
Kalyani's Magic Mingle #6
Radhika's I Love Baking

Kothmira Annam / Coriander Rice

I finally planted my herbs on Thursday. The pots are sitting near the garden door in my kitchen. It will take about 2 weeks to get the saplings I suppose. I'll keep you updated on this part.

Time changed on Sunday so we "lost" an hour. We are on summer time now. I don't know why they change the time though.

This is one of the first dishes I tried out from Sailu's Food. I've tried a lot of other recipes from her blog ever since and everything I make is a hit. They are all on my "To Blog" list.
This is another dish I hadn't prepared in a long time. I tweaked it a teeny weeny bit from Sailu's blog to our taste and my convinience. Here's my version:

Ingredients:
1.5 cups rice, washed and soaked in water for half an hour and drained
Stems of coriander from a big bunch - chopped - you can use leaves also
2 Green Chillies slit length wise
1 tsp Ginger Paste
1 tsp Garlic Paste
3 tbsp Chopped Tomatoes
4 Cloves
2 Green Cardamoms
1 inch Cinnamon Stick
1 Bay Leaf
Salt to Taste
2 tbsp + 2 tbsp Oil

Method

1. Heat 2 tbsp Oil in a pan.
2. When hot, add the Chopped Coriander Stems and the Chillies and fry till the raw smell goes.
3. Remove from heat, add the Ginger and Garlic pastes and blend. Add a little water if necessary.
4. Heat the other 2 tbsp Oil in a separate pan.
5. When hot, add the Cloves, Cardamoms, Cinnamon and Bay Leaf and for a minute taking care they don't burn.
6. Add the ground paste and cook for 3 to 4 minutes.
7. Now add the Chopped Tomatoes and cook for 3 to 4 minutes.
8. Add the drained Rice and mix well.
9. Add 2 cups water, salt and cover and cook till the rice is done.
10. Serve hot with raita / plain curd

This goes to the following events:

Kirthi's Herbs and Flowers in my Platter - Coriander leaves/Cilantro that was started by PJ of Seduce your Tastebuds.

Priya's Bookmarked Recipes Every Tuesday Volume 34 - 29th March 2011

Pepper Coriander Mushroom Curry

Mushrooms... Never liked them much till I ate this dish. My mother had never prepared Mushrooms and wanted to make a dish. So she called her friend and took the recipe and made it. Reluctantly I took a bite and have been in love with the dish ever since. I won't say I love Mushrooms. But I love this dish.

This dish is extremely spicy (ofcourse, it depends on the amount of pepper you use). When my mother went back to India, I tried this dish a few times and it didn't come out that well. It was nice, but not wooow!!!

Recently when my cousin was here, he bought a packet of frozen sliced mushrooms and used very little. The packet was lying in my freezer occupying precious space. I got fed up of seeing the packet lying there, so I called my mother and took the recipe again. That's when she said its important to add lots of Coriander. That's the ingredient that I missed previously. With this new addition, my dish turned out WOOOW!!!

Ingredients:
500 gms Mushrooms sliced (if possible cooked in the microwave)
2 Onions - Finely Chopped
2 tsp Ginger Garlic Paste
1 tsp Mustard Seeds
2 tsp Cumin Seeds
3/4 tsp Coriander Powder
3/4 tsp Red Chilli Powder
1 1/2 tsp Fresh Ground Pepper (I ground it to a coarse powder)
2 fistfuls Fresh Coriander Leaves - Roughly Chopped
2 tbsp Oil
Salt to taste

Method

1. Heat Oil in a Pan. Once hot, add the Mustard Seeds.
2. When they pop, add the Cumin Seeds and let them crackle.
3. Now add the onions and fry them till they get a nice brown colour.
4. Add the Ginger Garlic Paste and fry till the raw smell goes.
5. Add the Coriander Powder, Red Chilli Powder and salt and fry for a minute taking care that the spices dont burn.
6. Now add the mushrooms and cook till done. If the mushrooms are pre cooked, cook till you get the right consistency.
7. Add the Pepper Powder, mix and turn off the heat.
8. Add the Corinder Leaves and mix.
9. Serve hot with roti.

Note: I had a little left over curry with plain curd and it tasted excellent.

This goes to Sara's Corner's Healing Foods - Ginger and Garlic. Healing Foods was started by Siri of Cooking With Siri.

Carrot Coriander Soup

My son loves soups. I don't mind it as it is the best way to give him his vegetables. He has a lot of non-veg at his day care. So I try to give him vegetarian food at home. That way, he has a balanced diet.

With the winter here, all of us are relishing the warm soups. Here's one that's a classic, absolutely delicious and healthy at the same time. This soup proves that healthy can be tasty.

One interesting tip here. When I get fresh coriander from the shop, I pluck the leaves and discard the stems. Especially the hard ones. When my cousin was here in December, he saw what I did and told me that its the stems, especially the hard ones that are full of flavour. I thought he's just making a fool out of me. But I realised he was right.

From then, I am saving the stalks. I still pluck the leaves out but I wash the stems well, chop them (approx 1 cm pieces) and freeze them in ice cube trays. I use them for garnish, making a paste for Coriander Prawns and I used them for making this soup.

With the tip, I continue to my recipe...

Ingredients:
500 gms Carrots - Peeled and chopped to equal size pieces
1/2 Onion - finely chopped
1/2 cup Coriander Stems
1 tsp Coriander Powder
1 cube Veg / Chicken Stock
2 cups Water
1 cup Milk (Optional - but healthy)
Salt to taste
Pepper to taste
Chopped Coriander Leaves or Coriander Powder for garnish
2 tbsp Extra Virgin Olive Oil

Method

1. In a Pressure Cooker / Sauce pan, heat the Oil.
2. Once the oil is hot, add the Onion and Coriander Stems and saute till the Onion is soft.
3. Add the Coriander Powder and saute for a minute.
4. Add the carrots and saute them for 2 to 3 minutes.
5. Now crumble the stock cube, add 2 cups of water and cook till the carrots are soft (approx 3 whistles if using pressure cooker).
6. When the pressure goes down, remove lid and blend using a hand blender to the desired consistency. If you don't have a hand blender, cool the carrots and blend it in a regular blender.
7. Garnish with Chopped Coriander Leaves or Coriander Powder and serve with bread roll.

This goes to Soup Recipes hosted by My Culinary Creations.

This also goes to Winter Warmers started and hosted by The Veggie Hut