Prasad also called prasada or prasadam is a material substance of food that is a religious offering in both Hinduism and Sikhism. It is normally consumed by worshippers. ‘Prasad‘ literally means a gracious gift.
Dear friends! HAPPY JANMASHTAMI TO ALL OF YOU!! Dhaniya Panjiri Prasad is specially eaten during fasting on Lord Krishna’s birthday / Janam ashtami for breaking the fast. The dhaniya panjiri is very flavorsome and nutritious.
- 100 gms dry Coriander/dhaniya seeds, finely powder
- 100 gms Jaggery Powder
- 1 cup Makhana/fox nuts
- 4 tbsp clarified butter/pure Ghee
- 1/2 cup khopra / dried coconut, finely grated
- 15 Cashew nuts , roasted and cut into small pieces
Take dry coriander seeds in a grinder and grind it to fine powder.
Heat two tablespoon olive oil or clarified butter /cow’s milk ghee, in a pan add makhana/ Fox nuts and stir fry for 3-6 minutes on medium heat. Cool fried makhanas/ Fox nuts and grind in the grinder to a coarse powder. Keep aside.
Dry roast cashew nuts in a small pan on medium flame or microwave for 2 minutes. Cool and cut in to small pieces. keep aside.
In a non stick pan/ wok heat two table spoons clarified butter/pure ghee add the powdered coriander/dhaniya powder and fry on medium to low heat for 6-8 minutes. When lightly fried powdered coriander/dhaniya gives a nice fragrance. Switch off the stove.
Add jaggery powder, roasted nuts, roasted makhanaa/Fox glove powder and finely grated khopra /dried coconut. Mix well let panjiri/ mixture come to room temperature dhaniya panjiri is ready.
Health benefits of coriander seeds:
- Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
- The characteristic aromatic flavor of coriander seeds comes from their essential volatile oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid (omega 6), oleic acid, and palmitic acid. In addition, the seeds contain essential oils such as linalool (68%), a-pinene (10%), geraniol, camphene, terpine etc. Together; these active principles are responsible for digestive, carminative, and anti-flatulent properties of the seeds.
- As in other spices, coriander is also rich in dietary fiber. 100 g seeds provide 41.9 g of fiber. Much of this fiber is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and help easing constipation condition.
- In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of coriander helps protect colon mucusa from cancers.
- Its seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper is required for the production of red blood cells. Iron is essential for cell metabolism and red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is utilized by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.
- Unlike other dry spice seeds that lack in vitamin C, coriander seeds contain an ample amount of this anti-oxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C.
- Furthermore, the seeds are the storehouse of many vital B-complex vitamins like thiamin, riboflavin, and niacin.
Selection and storage:
Coriander seeds as well as its oil can be readily available in the markets year around. The seeds used as spice. Good-quality coriander seeds should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers. In the store, buy whole seeds instead of coriander powder since, oftentimes it may contain adulterated spicy mix.
At home, store seeds in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using a hand-mill whenever required. Ground or powdered coriander should be stored inside airtight containers and placed in the refrigerator. Use this spicy powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.
Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds gently roasted under low flame just before milling in order to get fine powder. Roasting releases special aromatic compounds and essential oils in the seeds.
Here are some serving methods:
- Coriander seeds are used as flavoring agent in confectionery, stews, sausages, sweet breads, and cakes.
- Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.
- Russian dark rye bread, “Borodinsky bread” uses coriander seeds.
- In India, ground powder of coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausag
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