Aromatic herbs are often plated ON or IN the recipes and I incorporate cilantro (Spanish translation) or coriander leaves in a traditional Maharastrian cuisine- Kothambari Vadi... Often called the Great Cilantro Divide in culinary circles, people generally either love cilantro or they hate it... Why does cilantro taste superb to some but soap-like to others? Genetics play a role in liking or disliking the herb... People who love coriander leaves are apparently able to smell a compound in the fragrant herb that haters cannot... Plus, those repulsed by cilantro can keenly smell the unsaturated aldehydes that give it that soapy scent.
Recipe Ingredients:
Cilantro / Coriander leaves : 2 bowls
Besan / Gram Flour : 1.5 bowl
Green Chillies : 5-8 ( Based on your choice)
Cumin : 2-3 tsp
Garlic : 6-8 cloves
Turmeric Powder : 1/2 tsp
Olive Oil as required.
Salt to taste
Procedure:
1. Separate the coriander leaves from its stem, wash to clean.
2. Coarsely grind green chillies, cumin, garlic, turmeric powder and salt with a drizzle of olive oil and two table spoons water.
3. Mix cleaned coriander leaves, gram flour and coarsely ground paste in a large bowl.
4. Add water if required and knead it into a soft dough (like that of chapathi). Crucial is right amount of water content.
5. Smear some oil on the slab and hands and roll the dough to appear like the picture below.
6. Bring the water to boil in a steamer and place the roll in it, steam for about 12-15 min giving it a check by inserting a tooth pick which should come out clean.
7. Cool and cut into pieces of about 1cm each, put them on a pan with some more olive oil, fry on both sides for 4 min and serve hot.
8. Such a healthy and tasty starter, steamed cilantro patties can replace fried and junk ones for sure. Tastes good with green chutney or with tomato ketch up.
Feast on healthy, easy entrée and give your feed back.
Feast-o-Meal,
Divya.
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