#Whole Coriander

[fieriframes]

[ALL RIGHT. BRISKET, WHOLE CORIANDER.]

[shree-1r]

[dramatic-dolphin]

huh. coriander does taste a bit like soap. intriguing.

[morethansalad]

Baked Traditional Samosas (Vegan)

[coriander-candlesticks]

I'm sick so I'm sorry if this doesn't make sense, but I've been thinking about the nature of myths recently as I've been exploring hellenic polytheism.

For context: I'm ex-Mormon. I was raised in the church and, because of that, was taught biblical literalism but in, like, a more subtle way than most? I was raised believing that Adam & Eve and Noah's Ark, etc., were literally true, but that the story of Job specifically was not; I also always knew evolution and the Big Bang to be correct, despite there being a verse in the Doctrine & Covenants (a Mormon-specific religious book) where God apparently told Joseph Smith that the world is 6,000 years old- a passage I didn't know existed until my senior year of high school. I didn't realize I had believed in biblical literalism until I'd left the church, actually.

Now that I'm aware of it, it's a mindset I'm actively trying to combat while I explore Hellenic polytheism. It's definitely been a task to separate the nature of the Gods from their myths, as brutal as they often are. And it's something I've noticed within the community, too, which I think is interesting. It makes sense: Christianity, at least, has had a chokehold on much of the world for a long time, and so many of us have experienced literalism as our first interaction with any sort of holy text (though, of course, Greek myths as a whole aren't that) alongside our first experience with divinity as a wrathful God whose flaws are waved away, or ignored, or twisted into positive attributes. This also means that I'm trying to re-approach several deities with an open mind (Zeus, Hera, and Ares in particular, but many of them to some extent) while also trying to un-condition myself. I was already in the process of doing this, of course, but trying to figure out how to interact with a completely different pantheon has made that especially clear.

It extends to things like prayer and offerings, too. Prayers were very formulaic growing up, even though most of the time there wasn't a strict script to follow. There was always something you ask as part of the prayer, even if it's just 'please help me do better tomorrow' (alongside giving thanks, of course), so trying to craft a prayer without adding *everything* I'm used to including in makes it feel incomplete and, therefore, disrespectful. And daily prayer is something I'm resistant to because of prior experiences with it. I don't want to offend any of the gods by asking for something or asking for too much, especially so early on, and there's always a promised offering the few times I *have* asked. Add worries about exact obedience on top of that and it's proving to be a difficult thing to untangle. And I know that the gods are difficult to offend, figuring out how to do this takes trial & error and that's okay, it'll get better the more I do it, etc., etc.; this is more an issue with my own overthinking than anything else (hooray for ✨ mental health issues ✨). I'm not really asking for advice here, necessarily, just thinking out loud because I'm not comfortable talking to people in meat space about it yet.

[kkglinka]

Corned beef dinner is pretty miserable if you don't know to add a heap of corning spices, or leave out the cabbage if you don't care for it.

[mildmayfoxe]

i didn’t post about it here yesterday but i made masala with a whole bunch of stuff in it (chickpea paneer AND tofu) (because i’m the boss and i get to do what i want) and it came out only ok (too much coriander, really old garam masala, weird taste) (edible but not ideal) and i just ate it as stew yesterday but today i made myself make basmati and eat it again as leftovers instead of ordering pizza. everybody clap

[askwhatsforlunch]

Lamb Rogan Josh

Spicy, fragrant and hearty, this beautiful Lamb Rogan Josh brings back memories of travelling through Southern India ten years ago (oh, dear!) I had fallen in love with the dish, as well as with the country, and remember relishing the gorgeous flavours at a seaside restaurant in Goa! I am so happy, and rather proud, with how it tastes. It might require a bit of time, but it makes a very special lunch on a slow Sunday, and is well worth the effort! Have an excellent one, friends!

Ingredients (serves 4):

3 tablespoons sunflower oil

1 tablespoon Mustard Seed Oil 

1 teaspoon Graines à Roussir 

1 teaspoon Garam Masala

1 teaspoon ground turmeric

4 cloves

6 cardamom pods

1/2 teaspoon Red Chili Flakes 

1 large onion

4 garlic cloves

1 heaped tablespoon Ginger Paste 

1 teaspoon coarse sea salt

2 bay leaves

4 Whole Peeled Tomatoes + 1/4 cup of their juice

1.2 kilos/2.65 pounds lamb meat, like lamb shoulder

1 cup water

1/2 cup plain yogurt

1 teaspoon demerara sugar

4 fluffy sprigs Garden Cilantro 

In a large Dutch oven over a medium-high flame, heat sunflower oil with Mustard Seed Oil.

Add Graines à Roussir, Garam Masala, turmeric and cloves. Fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven, along with Red Chili Flakes. Fry, 1 minute more.

Peel onion and, using the coarse side of a box grater, grate it.

Stir grated onion into the oil and spices, and fry, a couple of minutes.

Using the thinner side of the box grater, grate garlic cloves.

Add grated garlic, along with Ginger Paste to the Dutch oven, and cook, another minute.

Cut lamb meat into generous chunks, and add to the Dutch oven, in batches, browning well on each side. Season with coarse sea salt, and stir in bay leaves.

Finely chop Whole Peeled Tomatoes, and stir, along with their juice, into the Dutch oven. Cook, 1 minute.

Finally, stir in the water and plain yoghurt, and bring to the boil. Once boiling, reduce heat to medium-low, cover with the lid, and simmer, one hour to one hour and a half, until the sauce has darkened, reduced and thickened.

Remove the lid, and stir in demerara sugar until completely dissolved.

Finely chop Cilantro, and stir into the Dutch oven.

Simmer, about 5 minutes more.

Serve Lamb Rogan Josh hot, onto Cardamom Rice, and with warm Podeena Paratha.

[fieriframes]

[Whole coriander seed. Coriander. Very nice. Jalapeños with and without seeds and some fresh garlic. Solitary game is governed by two polar laws. I like it. Throw them in the cooler for about three days.]

[yashshreeseosworld]

Wabhai Foods: Your Online Spice Store

Discover powdered perfection at your spice store near me! Shop hing powder, ground coriander, ground ginger, ground turmeric, and roasted ground cumin today!

[morethansalad]

Grandma’s Aloo Paratha + Tomato Chutney (Vegan)

[coriander-candlesticks]

out-of-context sketch that brings me unreasonable amounts of joy

[jrpimpex99]

JRP Impex: Top Exporter of High-Quality Coriander Seeds (Dhaniya) from India 

India is famous for its spices, and coriander seeds, or Dhaniya, are one of the most popular and flavorful. JRP Impex is proud to be a top supplier and exporter of high-quality coriander seeds. With a focus on freshness and purity, we bring the authentic taste of Indian spices to kitchens around the world. 

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Coriander seeds are well-loved for their warm, citrus-like flavor and rich aroma. They are a key ingredient in cooking and are used in many dishes, from curries and soups to pickles and spice blends. 

Our coriander seeds are carefully selected from trusted farms, ensuring that they are clean, fresh, and full of flavor. 

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JRP Impex delivers coriander seeds to customers all over the world, including Asia, Europe, and the Middle East. We make sure our products reach you on time, no matter where you are. 

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At JRP Impex, we believe in offering only the best. Our coriander seeds are full of natural flavor and aroma, perfect for bringing out the best in your dishes. We work directly with farmers to ensure that our products are sustainably sourced and of the highest quality. Our prices are competitive, making it easy for businesses of all sizes to afford premium spices. Plus, we deliver your orders quickly and reliably, so you can count on us every time. 

A Closer Look at Coriander 

Coriander, scientifically known as Coriandrum sativum, is a plant from the parsley family. Its seeds are round, plump, and brown, packed with natural oils that give them a strong and unique flavor. Both the seeds and leaves of coriander are widely used in cooking. 

In Indian cooking, coriander is one of the most used spices, enhancing the flavor of curries, soups, and pickles. It is not only delicious but also good for digestion and overall health. 

Experience the True Taste of Indian Spices 

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[harrykim]

searchinng internet shit is so so so hard like thats not what i said...