Coriander Leaf

Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss very few benefits of coriander leaf. Yesterday I met a friend who was suffering from thyroid. Her guide suggested her to chew raw leaves of dhania every morning empty stomach to bring the thyroid level in range. He also discussed and guided her to introduce and use coriander leaves in her routine. I thought rasoise should also educate the various benefits of routine ingredients. So let’s start with coriander leaf.

Coriander leaf also known as Cilantro, Chinese Parsley or Dhania, is common in every Indian kitchen. It is used for garnishing, making different chutneys, as an ingredient in many food recipes such as parathas, and sandwiches. Kothimbir vadi is the maharashtrian recipe with main ingredient as coriander leaves. Its dark green color makes it more attractive and appealing to use. 🙂 🙂

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Coriander leaf has a great medicinal value. It is good source of roughage and fibre, thus relieving gastrointestinal problems and helps in digestion.

Raw chewing of coriander leaves, early morning, empty stomach, helps in controlling hypothyroidism.

It is great source of essential minerals and vitamins. Also, being rich in iron, it helps people with lower hemoglobin level and cures anemia. I also contain antioxidants which promotes a healthy body.

It is also effective in curing skin ailments when used with turmeric powder.

So, including coriander leaf in our daily routine food can help fighting many deficiencies.

Coriander leaf must be having certain other benefits as well. These were the benefits which we come to know in our day to day conversations with others. Hope this article is useful for all. 🙂

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Kala Chana Kabab

Hi,

Today I am starting with Kala Channa Kababs. I am always on a lookout to cook a healthy recipe for breakfast and snacks. These are the two meals when families tend to eat unhealthy and ready meals which are very easy to cook but may contain less or no nutrients. Today’s recipe is very easy to cook and full of nutrients.  I saw this recipe first on a famous food blog and decided to try it. It turned out extremely wonderfull and delicious. Today I am here with a little different Kababs made of kala c hanna and veggies…

Kala Channa Kabab 1

Ingredients:

  • Kala Channa / Black Chickpeas    250gms (boiled and mashed)
  • Cauliflower                                        ½ cup (grated and squeezed)
  • Green peas                                        ¼ cup (boiled and mashed)
  •  Onion                                                 2 medium (chopped)
  • Green Chillies                                    2 nos (cut into small pieces)
  • Ginger garlic paste                           2 tsp
  • White sesame seeds                         2tsp
  • Salt                                                      to taste
  • Turmeric powder                             1 tsp
  • Coriander powder                            1 tsp
  • Red Chilli Powder                            2 tsp
  • Coriander leaves                               few chopped
  • Besan                                                  4 tsp
  • Oil                                                        to fry

Method:

  1. Take a large bowl and mix all the ingredients except oil.
  2. Divide the mixture into 10 round balls and set aside for ten minutes. Press lightly each ball between the palms.
  3. Heat Oil at medium flame for deep frying. Fry the kababs till crisp and golden brown.

Kala Channa Kabab 2

Generally kababs is considered as non vegetarian dish however these kababs are equally delicious and healthy.

Serve hot with green chutney or tomato ketchup along with onion salad in morning or evening breakfast!!

This can also be used as side dish for lunch.

Hope you will enjoy cooking it.

Cheers,

Nancy