I am extremely happy with the response I received for the first post of the year Panko Crusted Mushroom and Buttermilk Croquettes. When a recipe I liked to make is liked by others too, It gives me an immense sense of satisfaction, makes me smile within.
It’s winter time and the greens are abundantly available here but the variety I used to get in Delhi was huge and that I do miss here. I’m happy to see big and green bunches of fresh coriander in the market and I happily buy and use them in my cooking. I separate the leaves, stems and roots and use all of them.
The maximum flavour is there in stems and roots. Roots, I wash them thoroughly and add in my curries and lentils while they boil so that the roots release flavour. Later, I remove and discard the roots. The stems I use in my dry curries or in tempering. The green leaves gets used in making chutneys and as garnishes.