How To make Fresh Coriander, Ginger and Chile Breads
2 c Semolina flour
1 c Plain yogurt
1 Fresh red chile; seed,
-discard veins, chop fine, -or 1 Jalapeno
1 tb Ginger; chop fine
1 tb Curry leaves
2 tb Coriander leaves; rough chop
1/2 ts Salt
2 c Warm water
Oil for griddle surface In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large cast iron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10" in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. Source: Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
How To make Fresh Coriander, Ginger and Chile Breads's Videos
Ginger, Garlic and Coriander Paste Recipe | Vandana Recipes and Kitchen.
Rainbow Chicken with Coriander Bread Recipe by the Chefs
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Today our Chef Hafiza Maleeha is sharing Rainbow Chicken With Coriander Bread.
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Ingredients for Chicken Marination:
Chicken 500 grams
Mayonnaise 1/2 cup
Yougurt (دہی)1/2 cup
Salt (نمک) 1/2 tea spoon
Black Pepper Powder (کالی مرچ پاؤڈر ) 1/2 tea spoon
Garam Masala Powder 1/2 table spoon
Cinnamon Powder (دار چینی پاؤڈر)1/2 tea spoon
Cumin Powder (زیرہ پاؤڈر)1 table spoon
Kashmiri Red Chilli Powder (کشمیری لال مرچ پاؤڈر) 1/2 table spoon
Coriander Powder (دھنیا پاؤڈر)1 table spoon
Red Chilli Powder (لال مرچ پاؤڈر)1/2 table spoon
Garlic Paste (ادرک کا پیسٹ) 1/2 1 table spoon
Ginger Paste (لہسن کا پیسٹ) 1 table spoon
Marination Time 1 hour atleast
Ingredients for Coriander Bread Dough:
All Purpose Flour (میدہ) 3 cups
Salt (نمک) 1/2 table spoon
Sugar (چینی) 1 table spoon
1 table spoon Yeast (خمیر) mixed in 1/2 cup water
Yougurt (دہی)1/2 cup
Olive Oil (زیتون کا تیل) 2 table spoons
Chopped Fresh Coriander (کٹا تازہ دھنیا) 1 table spoon
How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking
Watch and learn how to make Coriander Mint Chutney at home with Chef Ruchi Bharani only on Rajshri Food.
Coriander Mint chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is used as a condiment with grilled or fried food, but may be used a spread or dip too.
Ingredients
1 ½ Cup Coriander Leaves
½ Cup Mint Leaves
2 Green Chillies
1 Inch Ginger
1 tbs Peanuts
½ tsp Chat Masala
½ tsp Cumin Seed Powder
1 tsp Sugar
Salt
Lime Juice
Water
Method
- In a mixer, add coriander leaves, mint leaves, green chillies, ginger, peanuts, chat masala, cumin seed powder and sugar.
- In order to maintain the color of the green chutney, add salt and lime juice in the end.
- Grind everything well.
- Add water that's enough to grind.
- Coriander Mint Chutney is ready!
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
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Sweet Sour Ginger Dip and Green Coriander Chutney recipe | ZAYKA-E-ALIG
Sweet Sour Ginger Dip:-
•Red chillies : 3-4
•Chopped onion : 1
•Garlic cloves : 6
•Ginger : 2 inch piece
•Sugar : 1½ tbsp
•Salt : ¼ tsp
•Vinegar : 2 tbsp
it goes well with noodles as well as rice varieties besides as a spread on dosa or chapati.
Green Coriander Chutney:-
•Green chilli : 8
•Ground nut : ¼ cup
•Coriander : ½ cup
•Garlic cloves : 10
•Cumin seed : 1 tsp
•Salt : 1 tsp
You can serve this Coriander Chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.
This Coriander Chutney is usually used as a spread for sandwiches. That Chutney can also be had as an accompaniment with dal rice.
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Coriander Bread Toast Recipe | Iftar Snacks Recipe | Delicious
WELCOME TO DELICIOUS FOOD
Today's recipe is Coriander Bread Toast Recipe
Ingredients
coriander 2/3 cup
Ginger 1 small piece
Garlic 1clove
Green chili 1-2
salt
2egg
Milk 3tbsp
Salt
pepper powder
Bread Slice