Quick Jeera Rice Recipe : Easy Everyday Rice with Cumin Flavor

Everyday rice preparation with dal & sabzi can be boring, so it gets important to bring in your creativity & experiment with different spices and flavours. Here is a simple Jeera Rice Recipe which you can make in jiffy. This isn’t the “authentic restaurant style” Jeera Rice but it is simple and quick version of it; which can be easily adapted in day-to-day cooking.

Click “Print” or “PDF” button below to save this recipe!

You will need:

1 Cup Basamati/Long Grain Rice – Washed & Soaked for 2 hours

1 Tbsp Oil

1 Tbsp Cumin Seeds/Jeera

1 Inch Cinnamon Stick/Dalchini

2-4 Cloves/Laung/Laving

2 Cups Water

Salt to taste

Serving: 2-4 Persons

Steps to Make Quick Jeera Rice:

1. Heat Oil in a deep pan, then add Cloves, Cinnamon, Cumin Seeds and cook it for few seconds till Cumin starts to crack & turn light brown in color.
2. Add Water & Salt, allow it come to come boil.
3. Now add Rice and stir it lightly. Be careful not to break the rice grain.
4. Cook rice on high flame till about 80-90% of the water is absorbed/evaporated. It will take about 4-5 minutes.
5. Cover with a lid & turn the flame to low. Let the rice cook for another 3-4 minutes or till it absorbs water completely.
6. Turn off the gas.
7. Serve with your favourite Dal or Kadhi like Sindhi Sai Bhajior Gujarati Kadhi.

Important Pointers:

• Make sure you do not burn the Cumin Seeds/Jeera as it turns brown very quickly.
• Do not stir the Rice frequently while cooking as it can break the long grain.
• Always add Rice to boiling water, as it settle down & stick to the bottom of the pan if added to cold/room temperature water.

If you want to see how I made this Quick Jeera Rice, then head over to video recipe by clicking this link:

https://www.youtube.com/v/sWZc5XrgiKY?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe!

How to Make McDonalds Oreo McFlurry at Home

I don’t remember how many times I have had McDonald’s Oreo McFlurry till now! Whenever we, passed a McDonald’s counter in a mall, we always had to have some dessert because they are yummy! You can have it on the go, they are priced relatively cheaper & I kind of liked their innovative ideas they bring forth every few months in their menu. So, while enjoying the famous Oreo McFlurry it occurred to me, “hey I can make this at home”! It seems so simple & with just two trials, I made my very own version of McDonald’s Oreo McFlurry. When I added some cream to this recipe, I found it to be quite heavy & honestly my stomach never felt heavy whenever I ate it at McDonalds. So, I am totally skipping the cream plus you have an advantage of choosing low fat ice cream if you are health conscious & still want to indulge in this sweet treat once in a while.

Click “Print” or “PDF” button below to save this recipe

You will need:

Single Serve Cup Vanilla Ice Cream (75 ml) low or full fat

3 Oreo Biscuits

Serving: Single

Steps to Make MacDonalds Oreo McFlurry At Home:

1. In a bowl, add ice cream & keep it aside for a while till it softens. This will make it easier to work with ice cream.
2. In a blending jar, crush 2 oreo biscuits you get crumbly texture. Approximately for 20 seconds.
3. Roughly break/crush the remaining 1 biscuit with hands for some crunch in the ice cream.
4. Your ice cream should be soft by now. Add the oreo biscuits crumble to ice cream & mix it very well.
5. Now add in the roughly broken oreo & mix. Keep it in refrigerator to set atleast for 30 mins.
6. Garnish with some oreo biscuit pieces & enjoy!

Important Pointers:

• Make a batch & store it in air tight container in your refrigerator. This can easily last for atleast 15 days.

If you want to see how I made McDonalds Oreo McFlurry at Home, then head over to video recipe by clicking this link:

https://www.youtube.com/v/Rp23_jgsl9E?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

Rajasthani Besan Wali Bhindi Recipe: A perfect recipe for Lunch Tiffin!

Every morning I struggle, thinking what I should pack ‘different’ for my husband’s lunch time tiffin. Though I normally prefer making everyday roti & sabzi but it gets boring & repetitive week after week. So, I have started tweaking those everyday sabzi & try to make it in different variations. Now, Bhindi/Okra/Lady Fingers are so so common in Indian households and I am sure you make Bhindi ki sabzi atleast once or twice in a week. Here is a quick & different version of Bhindi ki sabzi, inspired by my visit to Rajasthan in 2010 – ‘Rajasthani Besanwali Bhindi’! What I observed is that you will find extensive use of Besan/Chickpea/Gram Flour in their cuisine which is very unique. It was loved by everyone in my home & I did receive quite a lot of compliments too. It is a perfect sabzi to make in the morning when you have thousand of things to do!

PS: Do you see a kabab like thing in pictures, that I made for tiffin? It’s made from leftover Sindhi Sai Bhaji, I will share recipe for that soon!

Click “Print” or “PDF” button below to save this recipe!

You will need:

250gm Bhindi/Lady Fingers/Okra – Slit in half length wise

1/4 Cup Gram Flour/Chickpea Flour/Besan

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1 Tsp Red Chilli Powder

1/2 Tsp Fennel Seeds/Saunf Powder

1/2 Tsp Cumin Seeds/Jeera Powder

1/2 Tsp Dry Mango/Amchur Powder

1/4 Tsp Asafoetida/Hing

1 -2 Tbsp Water to sprinkle

Salt to taste

Serving: 2-3 Persons

Steps to Make Rajasthani Besanwali Bhindi:

1. In a pan add oil & allow it to heat. Add cumin seeds & let it flutter.
2. Add asafoetida followed by Lady Finger/Bhindi/Okra – slit in half lengthwise.
3. Mix well. Let is cook on medium flame for 2-3 minutes. Give it a stir after 2-3 mins & let it cook again.
4. Add salt to taste, turmeric powder & mix.
5. Cook bhindi fot 8-9 minutes, stirring occasionally, till it gets a little crispier on medium flame.
6. Once the oil separates, add besan/chickpea flour/gram flour, coriander powder, Red Chilli Powder, Sauf Powder, Jeera Powder, & Dry Mango Powder. Mix everything well.
7. Cover with lid & let it cook for 3-4 minutes on low flame.
8. Open the lid after 3-4 minutes, sprinkle some water if required, so it doesn’t stick to the pan.
9. Mix & give it another 2-3 minutes, then turn off the gas.
10. It’s ready to be served.

If you want to see how I made this Rajasthani Besanwali Bhindi,then head over to video recipe by clicking this link:

https://www.youtube.com/v/B5YMwNY7xEo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

Leftover Rice Stuffed Paratha Recipe

Simple plain rice is not a favourite recipe at my home, unless it is served with some spicy accompaniments like dal, rajma, chole, sambhar or some curry. Like, last week I made this simple rice with some cumin, turmeric, red chilli powder, potatoes & salt for my nephew (because he is a toddler!!); he sniffed it, tasted a bite, made a funny face and went back to playing! Basically, he didn’t like the taste of simple yellow rice!! So, there I had a leftover which needed to be tweaked, re-cooked & served to be loved by all. So, I came up with this interesting Leftover Rice Stuffed Paratha. I am been cautions about the calories here, so I have used little oil for cooking, you can of course shallow fry it as per your liking. Also, you can top up the paratha with a gallop of butter if you like! Yum!

Click “Print” or “PDF” button below to save this recipe!

You will need:

1 Cup Leftover Rice

1 Medium Sized Onion Chopped

1 Green Chilli Chopped

1 Tbsp Coriander Leaves Chopped

1 .5 Tsp Red Chilli Powder (or as per taste)

1/2 Tsp Coriander Seeds Powder

2-3 Tsp Oil per Paratha

Wheat Flour Dough as required

Salt to taste

Serving: Makes about 4 Parathas

Steps to Leftover Rice Stuffed Paratha:

1. In a mixing bowl, add leftover rice & mash the rice with your hand or in a blender.
2. Now add in onion, green chillies, coriander leaves & mix well.
3. Add spices – salt, red chilli powder, coriander seeds powder & mix again.
4. Keep this stuffing aside.
5. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till half way. Use dry flour to roll as needed.
6. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
7. Now start sealing the dough to form a round ball like shape, pressing the stuffing in.
8. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep  sealing the ends with fingers as you roll.
9. Quickly run a knife below the paratha in case it might have got stuck at the base.
10. Heat a pan/tawa, drizzle oil.
11. Place the paratha in the pan carefully.
12. On medium flame let it cook for 30-40 seconds.
13. Now flip the paratha with a spatula.You will see some light brown spots.
14. Apply oil on one side & after 30-40 seconds flip it again.
15. Press lightly with spatula & cook for another 20-30 seconds.
16. Repeat the process other side – apply oil, flip over, press gently with spatula for few seconds.
17. Turn the flame on high & cook for 5-8 seconds.
18. Flip again, cook for 5-8 seconds & turn off the gas.
19. Paratha is ready to be served.
20. Serve with curd & top it up butter (optional).

Important Pointers:

• Since I used rice which already had some spices in it, I didn’t add lot of spices. But if you are using plain white rice, then add turmeric powder & increase the quantity of other spices.
• I have used very little oil for cooking. You can shallow fry it too.
• Top up Paratha with Ghee or Butter if desired.

If you want to see how I made this Ginger Lemonade, then head over to video recipe by clicking this link:

https://www.youtube.com/v/fFpBvc9w4t4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe!

Chocolate Mango Milkshake Recipe : Easy Summer Milkshake Recipe

Summer time is equal to mango time in our home! We are some serious mango lovers and basically can have mangoes at anytime of the day & in any form. So, I decided to mix two of my favourite ingredients – chocolate & mangoes to create this amazing Milkshake. Chocolate + Mangoes = Yummy combination! It is again so easy to make & seriously delicious! If you choose ripe & sweet mangoes then probably you can skip the sugar completely! Plus the chocolate adds sweetness too!

Click “Print” or “PDF” button below to save this recipe!

You will need:

1 Cup Juicy ripe mango cut into pieces

400 ml Chilled Milk

2 Tbsp Powdered Sugar or as per taste

16 gm Milk Chocolate ( my choice Cadbury Dairy Milk)

Ice Cubes

Mint leaves & grated Chocolate for garnish

Steps to Make Chocolate Mango Milkshake:

1.       In a blending jar, add mango pieces, powdered sugar & chocolate pieces.

2.       Cover the lid & blend it for 20-30 seconds.

3.       Try to not blend the chocolate pieces a lot.

4.       Add Milk & churn for 20-30 seconds more.

5.       In a serving glass, add ice cubes & pour the Chocolate Mango Milkshake over the ice.

6.       Garnish with grated chocolate & mint leaf. 

Important Pointers:

·         You can use regular sugar if you don’t have powdered sugar.

·         I am using chocolate directly from the fridge, to avoid blending the chocolate completely. You would like to retain some pieces.

If you want to see how I made this Chocolate Mango Milkshake Recipe, then head over to video recipe by clicking this link:

https://www.youtube.com/v/nKQOdhX4gz4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

Gujarati Kadhi Recipe: Khatti Meethi Kadhi Recipe

Gujarati Kadhi Recipe: Khatti Meethi Kadhi Recipe 

One recipe that you will frequently find in any Gujarati household is ‘Kadhi Khichdi’. At my home, I atleast make this ‘Khatti Meethi Kadhi’ once a week. It is a perfect accompaniment to ‘Khichdi’, be it of any kind. Sometimes, when I am in doubt about my lunch menu, I quickly make this ‘Gujarati Kadhi’ to accompany ‘Plain or Jeera Rice’ or even a simple ‘Pulav’. Being a Gujarati origin Kadhi, it has a perfect balance of sweetness from sugar & sour or tangy taste from curd.  Again, true to our Motto at TGS it is a quick to make recipe & you will probably find all the ingredients in your pantry!

Click “Print” or “PDF” button below if you want to save this recipe!

You will need:

½ Cup Sour Curd (you can use fresh curd if you don’t have 2-3 days old curd)

4 Cups Water

3 Tbsp Gram Flour/Besan

Salt to taste

2 Tbsp Oil

1 Tsp Mustard Seeds / Rai

½ Tsp Cumin Seeds / Jeera

1 Inch Piece of Cinnamon / Dalchini

3-4 Cloves / Laung / Laving

8-10 Curry Leaves

¼ Tsp Asafoetida / Hing

2 Tsp Green Chilli & Ginger Paste

3 Tbsp Sugar (or as per your taste)

2 Tbsp Chopped Coriander Leaves

Serving: 4 – 5 persons

Steps to Make Gujarati Khatti Meethi Kadhi:

1.       In a deep vessel, add curd, whisk it well making sure there no lumps.

2.       Next add in Gram Flour/Besan & mix again.

3.       Add water & mix. If you think there are small lumps then strain the mixture at this point once.

4.       Season the mixture with some salt & keep it aside for a while.

5.       In a separate sauce pan, heat oil & add mustard seeds/rai. Allow it to crackle.

6.       Add cumin seeds/jeera followed by cinnamon/dalchini, cloves/laving, curry leaves, asafoetida/hing.

7.       Turn off the gas immediately & let this mixture cool for about 2 minutes.

8.       After 2 minutes, add the curd mixture to the sauce pan.

9.       Bring it to a boil & keep on stirring it continuously.

10.   Now add green chilli & ginger paste and cook it for 2-3 minutes on medium to high flame, stirring it continuously.

11.   Add in sugar to add some sweetness to Kadhi.

12.   Now stirring it occasionally, let it cook on medium to low flame for about 4-5 minutes. You will see it to start thickening.

13.   Check for salt & if required add more as per your taste.

14.   Turn off the gas.

15.   Add in some freshly chopped coriander leaves.

16.   Serve hot with Khichdi or Rice.

Important Pointers:

·         Adding salt in curd & water mixture will prevent it from curdling later when it is cooked.

·         Similarly, pouring curd mixture on hot tempering will curdle it, so allow it to cool for 2-3 minutes.

·         Stirring continuously after adding the curd & mixture till it comes to boil, will prevent curdling as well as sticking of the mixture on the bottom of the pan.

·         If you do not have sour curd & you are using fresh curd, then add 1 Tbsp lemon juice in the end after turning off the gas, for some tangy-ness

If you want to see how I made this Khatti Meethi Gujarati Kadhi, then head over to video recipe by clicking this link:

https://www.youtube.com/v/y_Otc0qx0Sw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

2 Minute Brownie In a Mug Recipe: Dense & Fudgy Brownie Recipe!

At times, when I am not really in my ‘being happy mode’ for various reasons – politics, corruption, a stupid fight with husband etc, I turn to food for comfort. And at those emotional times, this 2 Minute Mug Brownie is perfect for indulgence! Well, of course, you don’t necessarily need to be emotionally upset over things to have this dense chocolate brownie; you can have it at happier times too! It is so easy & quick to make, you literally just through in few ingredients from your pantry – no fancy big list! Promise! To make it fudgier, my secret ingredient is ‘Dairy Milk Chocolate’! It takes this simple brownie to next level of yumminess!!

Click “Print” or “PDF” button below if you want to save this recipe!

Things you will need:

4 Tbsp Refined Flour/Maida

2 Tbsp Unsweetened Cocoa Powder

4 Tbsp Powdered Sugar

2 Tbsp Oil/Butter

4 Tbsp + 2 Tbsp Milk (or as required)

1-2 Drops Vanilla Essence (optional)

15gm Milk Chocolate (I used Dairy Milk)

Serving: Single

Steps to Make Authentic Punjabi Sweet Lassi:

1.       In a microwave safe mug, add Dairy Milk chocolate. You can use any milk chocolate that is handy.

2.       Microwave this for 10 seconds, if using from the fridge directly. Just to make it easier to work with.

3.       Once out of microwave, with the help of a spoon, mix it well.

4.       Now add in dry ingredients – Flour/Maida, Cocoa Powder, Powdered sugar.

5.       Wet Ingredients – Oil &Milk

6.       Mix everything really well making sure there no lumps.

7.       At this point you might need to add a little bit more milk depending upon the consistency you achieve after mixing. If you feel it’s too dry add in 1-2 Tbsp more milk.  

8.       Few drops of vanilla essence (optional). Give it a final mix.

9.       Microwave it on high power for 1 minute for Dense Chocolate-y Brownie

10.   Serve with a dollop of Ice Cream if you have any!

Important Pointers:

·         Never use Olive Oil, it has a prominent smell to it & you do not want that over powering the chocolate fragrance.

·         If you using Dairy Milk at room temperature, you can skip the melting step in microwave for 10 seconds.

·         If melting the chocolate in microwave, make sure you do not overdo it, as milk chocolate can burn quickly.

·         For even more chocolate flavour, you can use sweet dark chocolate instead of milk one.

·         For dense & fudge-y brownie do not overcook the mixture. Keep an eye on it as it can turn into a cake in seconds.

·         If you like your brownies to be more cake-like texture then cook it for 1.5 -2 minutes on high power.

If you want to see how I made this Mug Brownie, then head over to video recipe by clicking this link:

https://www.youtube.com/v/yK0ChgndJO0?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

Traditional Punjabi Sweet Lassi Recipe: Indian Yoghurt Smoothie Recipe!

Traditional Punjabi Sweet Lassi Recipe: Indian Yoghurt Smoothie Recipe! 

When I visited my Aunt in Punjab sometime ago, she made this amazing Sweet Lassi for us! It was sooooo delicious that it left us licking our lips after every sip! Not to mention it was kind of heavy for our appetite & when it is served in tall brass glass, you can easily skip a meal. I had to get this recipe & wanted her tips & tricks to make that perfect glass of Sweet Lassi to beat the heat this summer!

My aunt began by telling me that even with all the new age gadgets available in kitchen, she prefers making it traditional way – with a Wooden Churner or Madhani! She says no blender can beat the taste of Lassi made with Madhani & I totally have to agree with her on this! If you use a Madhani, then you can in no way over beat/muddle the curd whereas with a blender in a matter of seconds curd can turn into butter, spoiling the Lassi! She also did mention that always use fresh curd made from full fat milk for creamier Lassi. Fresh curd has slight sweetness to it & you can cheat on by adding less sugar. And of course, in Punjab they have to add a dollop of butter or cream on Lassi but I am totally gonna skip it!! Watching those extra calories 😉 Trust me it’s still going to taste super delicious!

Click “Print” or “PDF” button below to save this recipe!

You will need:

1/2 Cup Full Fat Milk Curd (Fresh)

3 Tbsp Powdered Sugar or as required

1/2 Cup Chilled Water

4-5 Ice Cubes

Serving: 1 Glass

Steps to Make Authentic Punjabi Sweet Lassi:

1.       In a deep vessel, add curd & churn it with a Wooden Churner/Madhani or even a Muddler until it’s smooth & lumps free. It should take about 1-2 minutes.

2.       Add in powdered sugar & muddle for another 1-2 minutes.

3.       Once sugar is dissolved, add chilled water.

4.       Churn for another 1-2 minutes to get that froth! The more you churn, frothier Lassi will become. But make sure you do not overdo it.

5.       Pop in some Ice Cubes & serve chilled!

Important Pointers:

·         If you don’t have the wooden churner, just add everything in a blender & blend for 1-2 minutes maximum. Do not overbeat it or else curd will turn into butter.

·         We are using powdered sugar because it takes less time to dissolve.

·         Always use fresh curd to make Lassi.

·         Using chilled water will make the frothing process faster.

If you want to see how I made this Punjabi Sweet Lassi, then head over to video recipe by clicking this link:

https://youtube.googleapis.com/v/890Pbt6tri4&source=uds

Click “Print” or “PDF” button below to save this recipe!

Cold Cocoa Recipe: Chocolate Milk Shake Recipe

Cold Cocoa Recipe: Chocolate Milk Shake Recipe

Cold Cocoa has been my favourite since school days & I love it so much that felt the need to replicate it! After so many trials & errors, I finally discovered the perfect recipe, after all our motto at TGS is ‘Make At Home’! J  Cold Cocoa when made following this recipe tastes fantastic! I am kind of proud to say that it tastes even better than outside! You must give it a try if you loooove chocolate flavour drinks. It’s so quick, simple & economical too! 

Click “Print” or “PDF” button below to save this recipe!

You will need:

500ml + 2 Tbsp Milk

4 Tbsp Sugar

5 Tsp Cocoa Powder

2 Tsp Cornflour

Rose Petals for garnish (optional)

Serving: 2 Glasses

Steps to Make Cold Cocoa:

1.      Begin by mixing 2 Tbsp Milk+ Cocoa Powder + Cornflour well in a bowl. Take your time and make sure there are no lumps.

2.      In a separate sauce pan or any deep pan, heat milk and add sugar to it. Mix occasionally to ensure milk doesn’t stick to the bottom of the pan.

3.      Once it comes to a boil, add in the cocoa powder, cornflour & milk mixture prepared earlier.

4.      Stir this continuously making sure there are no lumps.

5.      Because of the cornflour the milk will start to thicken, keep it on medium to low flame for about a minute. After that turn of the gas & let it cool on room temperature.

6.      Once cooled to room temperature, sieve this mixture to make sure there are no lumps remaining at all.

7.      Keep it in the refrigerator for atleast 6 hours.

8.       Garnish with nuts or rose petals. Serve chilled.

Cheat Tricks: If you are a health conscious & want to indulge in this yummy drink guilt free then replace full fat milk with low fat or skimmed milk. I wouldn’t suggest altering sugar or any other ingredient ratio as it won’t taste as good as this. Believe me I have tried & it wasn’t good.

If you want to see how I made this Cold Cocoa Recipe, then head over to video recipe by clicking this link:

https://youtube.googleapis.com/v/LD8LlvPkYUs&source=uds

Click “Print” or “PDF” button below to save this recipe!

Basics 101: Green Coriander Chutney Recipe

Basics 101: Green Coriander Chutney Recipe

Let’s talk about something basic today, Green Chutney or Coriander Chutney. And keeping true to the motto of TGS – Easy & Tasty food, this recipe accompanies many many recipes! In my home, it is a ritual to make this Chutney twice a week, yes it is used that frequently! At all times Green Coriander Chutney is a must in my fridge. This Chutney is so versatile it can be served with Parathas, Theplas, various Snacks, in sandwiches & many more. Try it with Leftover Rice Stuffed Paratha Recipe & you will love the combo! I have another elaborated version of Green Coriander Chutney, which I will soon share here. I alternate between these two recipes, both tastes awesome.

Click “Print” or “PDF” button below to save this recipe!

You will need:

2 Tbsp Peanuts

1 Small Diced Onion

1 Lemon Juice

2-3 Green Chillies

1 Inch Piece Ginger

2 Cups Fresh Coriander Leaves

1/4 – 1/2 Cup Water

Salt to taste

Steps to Make Green Coriander Chutney: 

1. In a grinding jar, start by adding peanuts onion and green chillies & blend them for 20-30 seconds.
2.  Once grinded coarsely, add the fresh coriander leaves which is cleaned & washed properly. 
3. Add seasoning (salt) to this mixture, followed by ginger pieces & lemon juice.  
4. Finally some water to make smooth paste. Depending upon the quality of coriander & your grinder the water amount required will vary. Start by adding ¼ cup and add more water gradually as needed. 
5. Grind this to a smooth paste and your Chutney is ready. 
6. Store it in fridge, it easily lasts for a week.

Important Pointers:

• You can increase the quantity of green chillies depending on the type your are using and how spicy you you’re Chutney to be. 
• Ginger gives a nice fresh flavour to the Chutney.
• Lemon juice helps in maintaining the vibrant green color of the chutney.
• Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
• Coriander lowers bad cholesterol. It is very good for digestive system & good for diabetes patients as it lowers the sugar levels.

If you want to see how I made this Green Coriander Chutney, then head over to video recipe by clicking this link:

https://youtube.googleapis.com/v/2-q6hB9gZ4g&source=uds

Click “Print” or “PDF” button below to save this recipe!