Tag Archives: Coriander

Spaghetti Aglio e Olio, The Asian Way

Spaghetti Aglio e Olio, The Asian Way









This spaghetti almost didn’t get made since it was time for my dad to leave. Luckily, there was a change of plan and his stay got extended. On dad’s suggestion, I decided to replicate my signature spaghetti of olive oil, garlic and basil with currently-very-much-in-season fresh green garlic and coriander.

it is totally heavenly

I love the scent of fresh green garlic. It is more subtle and less pungent compared to the garlic we normally use. At the same time, it makes its presence felt in any dish you add it to.

Green garlic is a bit fiddly to clean and requires a lot of patience! But the end result is worth the effort you put in. If you can get your hands on some of this fresh vegetable, I would strongly urge you to try today’s recipe.

The following serves 2 persons.


250 Grams fresh green garlic

2 Packed cups fresh green coriander

2 Green chillies

200 Grams spaghetti or linguini

1/4 Cup good quality olive oil

Salt to taste

2-3 Tablespoons grated Parmesan cheese


  1. Firstly, clean the garlic. For this, you need to simply remove the hairy bits on the top of its head. Do this one garlic at a time. If the green stalk is fresh, retain it. Discard any yellow stalk.
  2. Next, chop the garlic and stalk, wash and keep aside.
  3. Clean and wash the coriander. If the stalk is tender, keep it.
  4. Wash and finely chop the green chillies.
  5. Place the olive oil, garlic, chillies and salt in a pot. Cover.
  6. Cook the spaghetti according to instructions given on the packet.
  7. When you put the spaghetti in boiling water and are timing it, get started on the sauce.
  8. Place the pot with oil, garlic and chillies, with the lid on, on a very low heat. The idea is to cook the garlic very gently. You don’t want to brown it or burn it. Keep an eye on it, stirring it occasionally.
  9. When the spaghetti is cooked, drain it and retain 1/4 cup water.
  10. Add the spaghetti, coriander and water to the oil and garlic.
  11. Mix it well, cover and let it cook for about 5 minutes.
  12. Transfer to spaghetti bowl, sprinkle some Parmesan and serve hot.


  1. I was out of spaghetti so used linguini instead. It worked just as well.
  2. You can use more olive oil and skip the water if you prefer.
  3. If you would like it spicy, add more green chillies.
  4. Don’t compromise on the quality of the olive oil you use in this recipe since it forms the base for the sauce.

This is what green garlic looks like as is and cleaned.

Green Garlic Waiting to be Cleaned  Green Garlic Cleaned








Doesn’t this Spaghetti Aglio e Olio look tempting?!

Spaghetti Aglio e Olio


Panchkutiyu Shaak/Five Vegetables Cooked in Coriander, Coconut & Green Garlic

Panchkutiyu Shaak/Five Vegetables Cooked in Coriander and Coconut








traditional Gujarati delicacy of five types of vegetables cooked in a mixture of fresh coriander, coconut and fresh green garlic

My dad is very fond of purple yam (also known as kand, rataloo, violet yam), a vegetable currently in season.

After a two month stay in Hong Kong, he was stopping over before resuming his onward journey. I thought that he may like some home-cooked dinner after such an extended stay away from home so I asked him what I should cook. His first response was my signature spaghetti. But when he came to know that I had some purple yam in my larder, he changed his response to “anything with purple yam”!

So, I decided to make this panchkutiyu shaak using the yam and other seasonal vegetables.

my signature spaghetti patiently awaits its turn

For this recipe, green garlic is a must. It simply won’t taste the same with ordinary garlic. The quantity given may seem a lot but green garlic has a very delicate taste and  is not as pungent as its dry counterpart.

The following serves 4 people. Don’t worry if there is left-over; it tastes just as good for the next couple of days as long as you keep it refrigerated.

This is a complete meal and doesn’t really need any accompaniment.


400 Grams Purple Yam

8 – 10 Baby aubergine

250 Grams field beans (papdi)

2 Green bananas (raw)

250 Grams fresh green tuvar dal, also known as lilva dana or shelled peas

2 Packed cups freshly grated coconut

3 Packed cups fresh coriander (including stalk, if tender)

250 Grams green garlic

2 Tablespoons Coriander powder

2 Tablespoons Cumin powder

1 Tablespoon minced green chillies and ginger

1/4 Cup oil

1 Teaspoon asafoetida

Salt to taste


  1. First prep the vegetables.
  2. Peel and chop into largish cubes the purple yam. Keep it in water.
  3. Peel, wash and chop the green bananas.
  4. Top, tail, de-string and snap into two the field beans.
  5. Cut each aubergine into four and leave in some water.
  6. Wash and chop the coriander leaves.
  7. Top and peel the garlic, chop and wash. Take the green parts along with the white.
  8. In a bowl, mix the grated coconut, fresh coriander, green garlic, coriander powder, cumin powder, chilli-ginger paste and salt.
  9. Remove the yam and aubergine from water and place in a wide bottom pan. Throw in the field beans, fresh tuvar dal or peas and green banana.
  10. To the vegetables, add the coconut-coriander-spices. Combine well ensuring that all the vegetables are coated with this mix.
  11. Now, take a large pot and add oil.
  12. Once the oil heats up, add the asafoetida.
  13. Stir for a few seconds and add the vegetables along with any coconut-coriander masala clinging to the the pan.
  14. Add about half a cup of water. Stir, cover, lower the heat and let the vegetables cook for about an hour.
  15. Serve hot.

goes very well with rotis or phulkas with a smidgen of ghee on them

Vegetables that I used for Panchkutiyu Shaak

Vegetables used for Panchkutiyu Shaak









Fresh Coriander, Coconut and Green Garlic Base for Panchkutiyu Shaak

Fresh Coriander, Coconut and Green Garlic Base for Panchkutiyu Shaak









Cooked Panchkutiyu Shaak

Cooked Panchkutiyu Shaak









Green Noodles, The Indo-Chinese Way

Green Noodles, The Indo-Chinese Way









Noodles are very popular throughout the Indian subcontinent. The blog Mental Masala has an insightful post on noodles in Indian cuisine.

The beauty of noodles is that they are easily adaptable to local flavours.

My recipe for Green Noodles is born out of the pairing of two food cultures – Chinese style noodles and vegetables with Indian pesto. If you have some of the pesto lying around in your refrigerator, this dish can be made in a jiffy.

enjoy it hot off the wok for a very comforting one-pot dinner on a cold winter’s evening


60 Grams dry noodles*

100 Grams Babycorn

100 Grams French beans

1 Red pepper

1 Bunch spring onion (scallion)

2-3 Tablespoons Indian pesto

Small bunch fresh green coriander

One tablespoon sesame oil

Salt to taste


  1. Boil noodles according to instruction on the packet. Drain, mix in a wee bit of oil to prevent them from sticking and keep aside.
  2. While the noodles are cooking, prepare the vegetables.
  3. Wash and slice spring onion.
  4. Wash and slice red pepper.
  5. Wash and slice babycorn.
  6. Wash, trim and snap into two french beans.
  7. Wash the coriander (retaining stalk, if tender)
  8. Heat a wok and add the sesame oil.
  9. Once it is smoking, add the spring onion and salt. Stir it on high heat for a couple of minutes.
  10. Add the french beans, again mix well, cover, lower the heat and let the beans cook for 5 minutes.
  11. Uncover, add the babycorn, red pepper and Indian pesto.
  12. Add 2 to 3 tablespoons of water.
  13. Combine well, cover and let this cook for about 10 minutes.
  14. Next, add the noodles and coriander.
  15. Mix everything together, cover and cook on low heat for 5 minutes till the noodles are heated through.
  16. Serve hot.


  1. The quantity of noodles is upto you. Either go according to instructions on the packet or what you normally use. Do keep in mind that there are plenty of vegetables in this recipe so you don’t need too many noodles.
  2. You can substitute other vegetables but use once which are robust and can withstand the pesto’s strong flavour. Vegetables like asparagus won’t work here.
  3. You can add some chopped and toasted cashew or walnut if you like.

Here’s step-by-step pictorial of how I cooked the Green Noodles.

Vegetables for Green Noodles, The Indo-Chinese Way  Green Noodles - Add the Spring OnionsGreen Noodles - Add the French BeansGreen Noodles - Add the Red Pepper and Baby Corn

Green Noodles - Add the Indian PestoGreen Noodles - Add the Noodles

Green Chutney/Indian Pesto

Green Chutney/Indian Pesto









I have been wanting to post our recipe for green chutney ever since I started this blog. I say “our” because it is my mum’s recipe which I end up making so regularly that it has a semi-permanent home in my refrigerator.Ingredients for Green Chutney/Indian Pesto

doesn’t the chutney look a picture of verdant health

The recipe is very simple and requires only a handful of ingredients, as you can see from the photo on the right.

Green pepper (bell pepper/capsicum) is the twist which makes it extra special because it gives the chutney a nice body and also takes away the need to add water (to blend).

Serving Suggestions:

  1. A simple chutney sandwich is totally divine. Simply butter two slices of bread and slather some of this chutney in between. It can be addictive!
  2. Use it in noodles or stir fry.
  3. Goes very well with all types of dhokla, muthia and fritter.


Two packed cups fresh coriander

One green pepper

A piece of fresh ginger the size of your thumb

2 Heads of garlic*

2-3 Green chillies*

Salt to taste


  1. Clean and wash the coriander.
  2. Wash and coarsely chop the green pepper.
  3. Peel, wash and chop the ginger.
  4. Peel the garlic.
  5. Wash and chop the green chillies.
  6. Add all the ingredients in a mixer and blend till you get a smooth consistency.
  7. Taste for salt.
  8. Store in an airtight container.


  1. I like this chutney garlicky so I use 2 heads. You can reduce the amount if you don’t want it too pungent.
  2. The number of green chillies is personal preference. If you like it spicier, you can add more.
  3. This chutney keeps well for about 5 days in an airtight container in the refrigerator.

Luscious Green Chicken Curry

Green Chicken Curry









A meat recipe at last, yay!!! Am really pleased to introduce you to one of my favourite chicken curry recipes. I learnt this from a friend who, in turn, got it from his mum.

There are a couple of unusual things about this chicken curry.

Firstly, it doesn’t require any marination.

And secondly, unlike most Indian non-vegetarian dishes, you don’t add any souring agent like yoghurt, tomato, tamarind, lemon or mango powder. And yet, this doesn’t take away from the taste. In fact, it tastes better sans any tartness.

if you do not eat meat, you can make this curry with paneer

I had cooked this last night for our friend Judith who is sadly moving to another city. So, it was a farewell meal.

We had it with rice but you can have it with roti, naan or even bread.

For some reason, this curry tastes even better the next day so make a little extra.

The following serves 4 people.


1.5 Kilo chicken, skinless but with bone, cut into large pieces

500 Grams onion

4 Packed cups fresh coriander (leaves and stalk)

Fresh ginger, the size of your thumb

2 Heads of garlic

One tablespoon freshly pounded black peppercorns

One tablespoon chilli powder

One tablespoon turmeric powder

One tablespoon garam masala powder

One tablespoon cumin powder

One tablespoon coriander powder

Two tablespoons oil

3-4 Bay leaves

3-4 Black and/or green cardamoms

2 Cinnamon sticks

Salt to taste


  1. Finely slice the onions.
  2. Make  a paste of fresh coriander, ginger and garlic.
  3. In a bowl, mix all the powdered masala: turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder.
  4. Heat oil in a wide based pan.
  5. Once the oil becomes hot, add the bay leaves, cardamom and cinnamon stick.
  6. Add the sliced onions, salt and all the powdered masala (from step 3).
  7. Mix well, reduce heat, cover and cook for about 10 minutes. Stir in between to make sure it doesn’t stick to the pan.
  8. After 10 minutes, the onions should be cooked. Add the chicken and mix everything together. You don’t want to brown the chicken but you want to make sure that it is coated well with the onion mixture.
  9. Add the paste of fresh coriander, ginger and garlic.
  10. Add 3 cups of water, stir well, cover and let the chicken curry cook for one hour on low heat.
  11. After an hour, check for doneness and if the chicken is cooked, cover the pan, switch off the gas and let it rest for about 10 minutes before serving.

Here’s Judith and her rum patiently waiting while the rice is being cooked.










Judith had very kindly baked us a very yummy Linzer cake, specialty of her native Austria. The cake was to die for!

Judith's Linzer Cake







The salad in the above photo is carrots, cucumber and horseradish; the latter is currently in season.










ust look at the horseradish with its fresh green leaves. I thought it would be a shame to waste them so I finely chopped them and added to the curry (during the onion cooking stage). They gave it a nice peppery lift.

Cooked Sprouted Moong

Sprouted Moong Cooked

I tend to sprout whole moong beans at least once in a week and, depending on what I fancy making, let the beans germinate for 2-3 days on my kitchen window platform.

One cup of raw moong multiplies 3-4 times as seen in this plate of uncooked sprouted moong.

Sprouted Moong Raw

Cooked sprouted moong is my go-to dinner when I fancy something simple and fuss-free as was the case last night.


One cup moong beans

1 teaspoon chilli powder (or according to taste)

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin poder

A pinch of asafoetida (hing)

Salt to taste

1 tablespoon oil

Juice of 1-2 lemons (depending on size)


  1. Wash and soak moong beans for 8-10 hours.
  2. Drain the water and put soaked moong beans in a container with holes so that excess water drains and there is room for air to circulate. Place the container with holes on another container so that its bottom doesn’t touch any surface directly.
  3. Cover and leave for 24-48 hours.
  4. When you are ready to cook the sprouted moong, heat the oil in a wok like pan.
  5. Mix chilli powder, turmeric, coriander powder, cumin powder and salt to taste in a bowl.
  6. Add asafoetida to the hot oil.
  7. Add the dry masala powders from step 5 (keep the heat to minimum so that they don’t burn).
  8. Add lemon juice and give everything a good stir for 30 seconds.
  9. Add the sprouted moong, stir once again so that everything is mixed well.
  10. Cover and cook for 10 minutes.
  11. Switch off the gas and let it sit, covered, for further 5 minutes before serving.

you can serve this as a side-dish to an Indian meal