#Coriander powder Online

[ellafoods]

Buy our cryogenically ground coriander powder online. Contains Coriander, Essential oils. Benefits: Contains essential oils and antioxidants that help build immunity and fight diseases. The cooling properties of Dhaniya Powder help in regulating blood sugar levels and have anti-microbial properties.

[snn-foods]

Elevate your dishes with SNN Spices.!!

https://www.snnfoods.com

[jivanastore]

Buy Dhaniya Powder | Fresh Coriander Powder for Authentic Flavor - Jivana

Add a burst of authentic flavor to your meals with Jivana’s premium dhaniya powder. Buy coriander powder online and experience the vibrant aroma and taste that only freshly sourced spices can bring. Perfect for curries, marinades, and more, our dhaniya powder is finely ground to enhance your dishes with its warm, earthy flavor. Order now for quality you can trust and fast delivery to your doorstep!

[143-indian-spices]

Green Powerhouse: Exploring the Benefits of Coriander Powder

Coriander, also known as dhaniya, is a versatile herb that has been a staple in kitchens around the world for centuries. Among its various forms, coriander powder stands out as a convenient and flavorful option. If you're looking to enhance the taste of your dishes while reaping the numerous health benefits, Surya Coriander (Dhaniya) Powder is the way to go. In this article, we delve into the green powerhouse that is coriander powder, exploring its benefits and why you should consider adding it to your culinary arsenal.

Aromatic Bliss: The Essence of Coriander Powder

Coriander powder is celebrated for its unique and delightful aroma, adding a distinctive flavor profile to your culinary creations. The finely ground powder captures the essence of fresh coriander leaves, making it a go-to spice for various cuisines. Whether you're preparing Indian, Mexican, or Mediterranean dishes, a sprinkle of coriander powder can elevate the taste and aroma of your meals.

Health Benefits Beyond Flavor

Beyond its culinary contributions, coriander powder boasts an array of health benefits. From digestive aid to antioxidant properties, incorporating this spice into your diet can be a simple yet effective way to enhance your well-being.

Digestive Aid:

Coriander has been traditionally used to ease digestive discomfort. The powder contains compounds that may help regulate digestive processes and alleviate issues such as bloating and indigestion.

Antioxidant Properties:

Rich in antioxidants, coriander powder can help combat oxidative stress in the body. Antioxidants play a crucial role in neutralizing free radicals, contributing to overall health and well-being.

Anti-Inflammatory Effects:

Some studies suggest that coriander may have anti-inflammatory properties, potentially aiding in the reduction of inflammation in the body. This makes it a valuable addition for individuals looking to support joint health.

Buy Coriander Powder Online: Convenience at Your Fingertips

In the age of digital convenience, purchasing spices like coriander powder has never been easier. With just a few clicks, you can explore and buy Surya Coriander (Dhaniya) Powder online. This ensures that you have access to a high-quality product without leaving the comfort of your home.

Surya Masale, a trusted name in the spice industry, offers coriander powder that is not only aromatic but also made from premium quality coriander seeds. When you buy coriander powder online from Surya Masale, you can be confident that you are adding a flavorful and healthful spice to your pantry.

Cooking with Coriander Powder: Versatility Unleashed

One of the key reasons coriander powder has earned its place in kitchens worldwide is its versatility. From soups and stews to marinades and spice blends, this green herb in powdered form can enhance a myriad of dishes. Let's explore some exciting ways to incorporate coriander powder into your cooking:

Curries and Gravies:

Coriander powder is a staple in curry preparations. Its warm and citrusy notes complement the rich flavors of curries, creating a harmonious and well-balanced dish.

Marinades for Meat and Vegetables:

Create flavorful marinades for meat or vegetables by combining coriander powder with other spices. The aromatic blend will infuse your ingredients with a depth of flavor before cooking.

Spice Blends and Rubs:

Craft your own spice blends or rubs by incorporating coriander powder. Whether you're grilling, roasting, or pan-frying, this versatile spice adds complexity to your dishes.

Coriander Powder and Black Pepper: A Dynamic Duo

While exploring the benefits of coriander powder, it's worth mentioning its synergy with another kitchen essential – black pepper. The combination of coriander powder and black pepper not only enhances the flavor of your dishes but also offers a potent mix of health benefits.

Enhanced Digestion:

Both coriander powder and black pepper are known for their digestive properties. Together, they can create a digestive powerhouse, promoting a healthy gut.

Anti-Inflammatory Blend:

Combining coriander powder's potential anti-inflammatory effects with black pepper's piperine content may offer a holistic approach to reducing inflammation in the body.

Also More:- 7 Delicious Ways to Spice Up Your Meals

Conclusion: Elevate Your Culinary Experience with Coriander Powder

In summary, coriander powder is more than just a spice – it's a green powerhouse that brings both flavor and health benefits to your table. Whether you're a culinary enthusiast or someone seeking to enhance their well-being, incorporating Surya Coriander (Dhaniya) Powder into your cooking is a delicious and nutritious choice.

Take the leap into the world of aromatic bliss and explore the convenience of buying coriander powder online. With Surya Masale's commitment to quality, you can trust that you're adding a premium spice to your pantry. Elevate your culinary experience, embrace the benefits of coriander powder, and let your dishes burst with the vibrant flavors of this green gem.

[triswastik]

 Buy Coriander Powder Online in India: Elevate Your Cooking with Triswastik Foods

 Looking to add some zing to your culinary creations? Look no further! Triswastik Foods brings you the perfect solution – buy coriander powder online in India and elevate your cooking experience to new heights. Our premium coriander powder is just a click away, offering you the convenience of online shopping while ensuring the authentic flavors that only Triswastik Foods can deliver.

Coriander powder, derived from the dried seeds of the coriander plant, is a quintessential ingredient in Indian cuisine. Its earthy, citrusy, and slightly sweet flavor profile adds depth and complexity to a wide range of dishes, making it a staple in every Indian kitchen. At Triswastik Foods, we take great pride in offering you the finest quality coriander powder that captures the essence of this beloved spice.

Why choose Triswastik Foods for your coriander powder needs? Our commitment to quality and authenticity sets us apart. We source the finest coriander seeds from trusted Indian suppliers and process them with utmost care to retain their natural aroma and flavor. Our coriander powder is free from additives, preservatives, and artificial colors, ensuring that you get nothing but pure, unadulterated goodness.

When you buy coriander powder online in India from us, you're not just getting a spice; you're getting a piece of Indian culinary heritage. Our coriander powder is a versatile ingredient that can be used in a myriad of dishes. Whether you're preparing curries, biryanis, marinades, or chutneys, our coriander powder will infuse your creations with the authentic taste that's loved by generations.

[scrabbleknight]

I'm bored so here's a recipe for beef cream stew I made.

Ingredients

150g Beef, cut into small bite-sized chunks about as thick as your thumb

1 Yellow Onion, cut into 12ths (that means cut into quarters, then for each 1/4ths, cut into thirds)

1 Carrot, cut into bite-sized chunks

1-2 Potatoes (depends on the person but I like using soft starchy potatoes), cut to similar volume to the carrot

Broccoli (optional, same volume)

Full cream (milk if unavailable)

Emmental cheese (or any white, springy and melty cheese you have), cut into small pea-sized chunks.

Water and oil

Spices

Coriander seeds

Rosemary, dried

Thyme, dried

Salt

White pepper (preferably powdered)

Bay leaf

Black pepper (optional)

Steps

Grab your coriander seeds, rosemary, thyme and salt, and grind them up to a coarse mix (either by a grinder or a mortar and pestle). You can also grind the white pepper if it's not a powder, otherwise just add it in later.

Rub your cut beef with the spice mix. Make sure your beef is patted dry before doing this.

Preheat your pot, add your oil and put your beef in it. Cook until it develops a crust and the pot forms a fond.

Remove the beef, add onions in the same pot and cook until soft and only a slight change in color.

Add potatoes and carrots, mix, then add the beef at top. Finally, add water and let it simmer for 30 minutes, stirring occasionally to avoid burning. You can add your bay leaf here.

Check if ingredients are now soft. Make sure the pot has sufficient water during the whole thing.

After 30 minutes, turn the heat to low and temporarily remove the pot from the stove to stop the simmering. Once stopped, put it back on. Add cream (or milk, if that's what you have) and optionally broccoli. Also add your freshly ground black pepper (optional). Constantly stir the pot to avoid curdling.

After 2-3 minutes, add the cheese. Continue to cook and stir until the cheese fully melts and incorporates into the stew. Season to taste.

Done. That's it. I've never made cream stew before so I looked up online and made one. The original recipe was a bit different, so consider this my interpretation. It's good and you can store it in the fridge and reheat with a microwave and it's still good. This is worth about 3-4 portions, depending on the person. I made mine in the weekends and I like it.

[suzieb-fit]

No late snack last night. Just wasn't hungry after a high protein dinner. I had chicken breast with a little melted cheese. Half an avocado and some savoy cabbage. And I added a new idea. Cottage cheese mixed with protein powder, inulin fibre, coriander and coconut "flour". Wow. That packed a real satiety punch!

So that took me to a 14hr fast, broken with my new morning protein decaff.

So that was technically my "breakfast", but in the more commonly used context of the word, I then relaxed with a little bowl of salted peanuts and frothy collagen coffee.

I had toyed with the idea of a free day with fitness. But nah, I don't need that today. Won't be doing loads, but I'm staying moderately active.

HIIT workout for lower body before a fabulous protein packed lunch.

Two hard boiled eggs, cottage cheese, ham and a touch of side salad. Just a handful of lettuce and a couple of cherry tomatoes.

Trying to focus on my lower fat levels. No, not LOW fat. Just lower than before.

Macros are looking good.

I'm not worried about extra protein, nor a small amount over on fat. I'm not going to allow myself to get obsessive.

High protein for the win!

I haven't done any yoga for a while, so I got on with some of that an hour or so after that very filling lunch.

Double wellness bonus for doing it outside in the lovely fresh air 😁

And I'll be training one of my online clients this evening, so I added that into my app already.

And I'm actually having to edit this daily report, because I got an unexpected short bike ride added on before dinner!

A good Monday for me. I'm feeling great, even with all the other stupid things going on with my crazy biology, lol.

[gothhabiba]

obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

[sankalppackagedfood1]

Buy organic coriander powder online at the Sankalp shop.

Elevate your dishes with our high-quality, aromatic coriander powder. Shop now for authentic flavors delivered to your doorstep. Discover the perfect blend of quality and flavor with our premium coriander powder. Buy now at ₹31 gm/100 gm.

[najia-cooks]

[ID: A plate of whole and ground spices including red chilis, Ceylon cinnamon, coriander seeds, and star anise. End ID]

新加坡咖哩粉 / Xinjiapo gali fen / Curry powder Singapura (Singapore curry powder)

Singapore curry powder, or gali fen ("gali" from the English "curry"), is a spice blend that was inspired by British Madras curry powder, but grew to incorporate Chinese spices and aromatics. It is representative of the culinary culture of Singapore, which incorporates influence from Chinese, Indian, Thai, Malay, and Indonesian cuisines.

This blend is used in “Singapore” curry fried noodles (actually a Hong Kongese dish) and in other Chinese curry dishes including chicken curry (新加坡式咖喱鸡), beef brisket curry (咖喱牛腩饭), curry soup noodles, and vegetable curries. It is also a popular choice for marinating meat and seafood.

Curry powder Singapura starts from a base of dried red chilis, and is rounded out with earthy spices including turmeric, coriander, cumin, and fenugreek. Warming spices such as nutmeg, mace, cinnamon, and cloves are often also included. Chinese influence sometimes appears in the form of chenpi (dried mandarin orange peel), Sichuan peppercorn, dried radish, liquorice root, star anise, and dried ginger.

Recipe under the cut!

Patreon | Tip jar

Makes about 1/3 cup.

Ingredients:

2 Tbsp (17.4g) ground turmeric / 薑黃

10 dry red chilis (11g; adjust to taste)

2 Tbsp (8g) coriander seeds / 芫茜

1 tsp (3.6g) fenugreek seeds (optional)

1 tsp (2.5g) cumin seeds / 小茴香種子

1 tsp (2g) fennel seeds / 谷茴

1 tsp (2g) ground ginger (optional)

1/2 tsp (1.6g) black peppercorns

1 inch (1.5g) Ceylon cinnamon / 桂皮

1 pod (1.4g) star anise / 八角

1g liquorice root / gan cao / 甘草 (optional)

1g chenpi / 陳皮(optional)

1g cao guo / tsao ko / 草果 / Chinese black cardamom, freshly grated (optional)

4 (1g) green cardamom pods

1/2 tsp freshly grated nutmeg / 玉果 (1/4 tsp preground; .5g)

1/4 tsp (7; .4g) cloves

2 blades mace (.2g; optional)

Liquorice root, chenpi, and cao guo may be found at an east Asian or Chinese grocery store, but may need to be purchased online. Many homemade versions of this spice blend do not include these spices.

Hong Kong curries tend to be relatively mild and sweet, including a lot of turmeric and cinnamon relative to the amount of chili and pungent spices. You should adjust the heat, sweetness, and pungency of the blend to your taste.

Instructions:

1. For a less spicy curry powder, you may choose to break open the chilis and remove all or some of their seeds.

2. Roughly crush star anise, cinnamon, nutmeg, and cardamom pods in a mortar and pestle or with the flat of a knife. In a small, dry skillet, toast whole spices (coriander, fenugreek, cumin, black pepper, cinnamon, fennel, star anise, nutmeg, cardamom, Sichuan peppercorn, cloves, and mace) one at a time until each is fragrant. Set aside and allow to cool.

Spices are toasted one at a time so that smaller spices don't burn before larger ones are fully fragrant. Sometimes, I'll toast larger spices (such as cloves and cardamom pods) together, and then toast smaller seeds (such as cumin) together, to speed up the process.

3. Remove pan from heat. Toast ground spices (turmeric, and anything else you used a ground version of) for 30 seconds, stirring constantly, and remove from the skillet.

4. Grind liquorice root in a spice mill or coffee grinder until as fine as possible, then pass it through a sieve to remove larger pieces. Return those pieces to the mill and grind again. This is done separately because liquorice root can be tough to grind!

5. Grind all spices in a spice mill until fine. Pass through a sieve. Store in an airtight container in a cool, dry place.

[snn-foods]

Pure Ingredients, Pure Taste: SNN Pure Spices

[screamin-abt-haikyuu]

Here to ask for a recipe! Lots of love

Here is one of my comfort foods. It's called tehri. I found an english recipe online for it.

At our home we usually have it with green garlic coriander chutney and/or raita but it differs from household to household. Some people just put some ghee and have it as is. Some people have it with pickle (the Indian kind, NOT to be confused with the American kind because they're two very different things xD)

I personally love to have it with the green chutney and dahi pyaaz (a kind of raita which has curd, onions, chilli powder and salt). I sometimes also love the simply ghee version and have that often as well.

Tehri recipe:

I also found a chutney recipe (we don't use cumin or peanuts personally but it's up to you if you want to add that): https://www.indianhealthyrecipes.com/cilantro-chutney/

Hope that's helpful 🩷🩷🩷

[knightly-kitchen-quests]

Aubergine and mushrooms in coconut milk

and another recipe with aubergine but without tomato sauce XD

This was inspired by some Aubergine curry recipe I found online but as always didn't stick to XD

I used

half an onion

two small cloves of garlic

half an aubergine

150g mushrooms

half a tin of sweetcorn [only because I had it in my fridge and did not want it to go bad really]

half a tin of coconut milk

salt

paprika

coriander seed

cumin

curry powder

tumeric

First I fried the onion and garlic with some salt in olive oil

then I added the aubergine and the mushrooms [chopped, of course] and the other spices and left it all on medium heat for maybe 10 min

after that I added the sweetcorn and the coconut milk and let it simmer for another couple of minutes

and that's it, really :D

[probably best served with rice, at least that's how I had it]