When coriander leaves come with a lot of stems (coriander stems), many people get annoyed. Because the stem is not useful. can be thrown But you know what, experienced cooks say, if you know how to use it, you don’t have to throw away this stalk. Rather, it can be used properly.
1. A basic base of cooking can be made
At the beginning of any spicy cooking, when the ginger garlic paste is stirred after boiling the oil, coriander stalks can also be added. It gives a strange and beautiful smell to the food, but it is not possible to understand what has been mixed separately. Slightly changes the taste of gravy or broth.
2. Can be used in green chutney
The green chutney that is made as an accompaniment to kebabs or singadas is usually served with mint leaves and coriander leaves. While making this chutney mixture, leaves are torn and served separately, the stem can be included. When everything is blended, there is no way to distinguish. But the taste increases several times as if.
3. Time to make the salad
When making a homemade cucumber-onion-carrot salad, a sprinkling of cilantro is often not very palatable. This time instead of cilantro, its stalk can be finely chopped and mixed in the salad. A little olive oil, lemon juice, salt and pepper powder can also be mixed together to enhance the taste. Even the most ordinary food of the household will become royal in an instant.
4. As a boil of dal
Mix chopped coriander stalks in the broth of lentil, moong or arahar dal, fry lightly and make a broth. There will be a difference in the smell of the dal.
5. Khichuri or Polao
When making khichuri or polao at home, at the very end of cooking, sprinkle chopped coriander leaves on top. Keep it pressed for a while then. Later, this stem can be opened and thrown away, or mixed with food. It gives a mild yet eye-catching aroma to the food.
Coriander stalks contain dietary fiber. Contains important ingredients like vitamins A, C, K, which boost immunity. Reduces bad cholesterol levels, helps digestion.
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