Chef Niyati Rao For experimenters at home, Rao suggests pairing coriander oil with raita, dahi and salt, in broths with noodles or with poached chicken; while chef Shrivastava stands by his mother’s ...

3. Heat remaining oil in a non-stick pan. Add the marinated prawns and toss on high heat. Add some water, mix well and cook for 2 minutes. 4. Dissolve cornstarch in some water to make a smooth slurry.

Marinate for 2 hours. 2. Heat oil in a pressure cooker, roast mutton along with spice coating. Add some water and cook. 3. Make a paste of coriander leaves, green chillies and coconut. Add to the ...

In a bowl, mix besan, rice flour (optional), salt, red chili powder, and a pinch of turmeric. Gradually add water to make a ...

The herb adds a fresh and aromatic dimension to the flavors. Pesto: Blend coriander leaves with garlic, nuts such as almonds or cashews, Parmesan cheese, olive oil, and salt to make a coriander pesto.

Add chopped tomatoes and your preferred spices (such as garam masala and turmeric) and stir. Simmer the tomatoes until they ...

Heat the sunflower oil in a large ... Reheat, check seasoning and add the chopped coriander before serving. Feast on delicious recipes and eat your way across the island with the best reviews ...

For this recipe ... coriander and all the spices. Blend to a smooth paste. Pour the mixture onto the chicken, and mix well. Let it marinate in the fridge for an hour. Pour two tablespoons ...

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.

Add oil to a small saucepan over low heat. Add coriander and toast just until fragrant, about 1 minute. Add honey and mint, swirl to combine, then remove from heat. Scatter pistachios and lime ...

Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger.

ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend ...