Health Benefits of Cilantro or Corriander Leaves

 

If you are like me then you are always looking to get a leg up on eating healthy and how to improve your longevity. Of course, there are many ways to do this and some of these include dietary means, cardiovascular exercise, prayer and meditation and other ways as well.

If you are specifically looking at dietary ways to become healthier then you really should consider the health benefits of cilantro. The benefits of eating fresh cilantro are many. Let's take a closer look at this wonderful food.

So, why is cilantro so healthy? Well, Cilantro comes from the leaves of the coriander plant. Some people refer to this herb as "Chinese Parsley." Whatever name it goes by the fact is out and that is that there are many health benefits to eating fresh cilantro. Why is it so important to eat it fresh? Actually, this is true for almost any fruit and certainly all herbs. When you buy fresh you do not have to worry about preservatives or anything else. In fact, it is recommended that not only do you buy it fresh but if possible organic.

The number one health benefit of Cilantro has to do with its rich antioxidant properties. Like many of your dark greens, this herb is rich in antioxidants and helps to lower cholesterol, probably helps reduce the incidence of cancer, and has many other health benefits as well.

If you are looking at some ways to consume enough of this herb on a daily basis then you may want to follow my approach. I must warn you that you really should like salsa and/or guacamole. Personally, I love eating avocados and this probably comes out of my time having lived in Southern California for many years. The way I make sure I get enough cilantro on a regular basis is to dice it up and include it along with garlic and tomatoes in order to make a great-tasting and very healthy guacamole dish.

However you decide to eat it just make sure that you consume this herb as there are many great health advantages of cilantro.

By Isabella Thera 

Thalipit Recipe

 

This thalipit recipe I learned from my mother-in-law. For this you have to prepare seperate thalipit flour. Here is the list of ingredients for thalipit flour.

Thalipit Flour

• Rice - 4 cups
• Chana dal (yellow gram ) - 1 cup
• Black gram or Urad Dal - 1 cup
• Sabudana or tapioca seeds - 1 tea spoon
• Beaten rice or poha - 1 table spoon
• Methi or fenugreek seeds - 1 teaspoon
• corriander seeds or dhaniya - 2 teaspoon
• Jeera or cumin seeds - 1 tea spoon

Dry roast rice, chana dal and black gram seperately. Do not over roast these. Get these milled in a flour mill and store in an airtight box. This can also be used as chakli flour.

Making Thalipit

Ingredients for thalipit

Thalipit flour - 2 cups

Wheat flour - 3 cups

Cucumber - 1 ( grated along with skin)

Green chillies - 3 to 4 ( or according to taste)

Red chilli powder - 2 teaspoons. 

Garlic - 10 cloves (optional)

Jeera - 1 teaspoon

Curd - 1 cup

Ghee - 2 teaspoon

Turmeric - 1/2 teaspoon

Sesame seeds - 3 teaspoons

Finely chopped coriander (cilantro) leaves - 1 tablespoon

Hing - 1/4 teaspoon

Salt to taste.

Lemon juice - 2 teaspoon

Water - quantity sufficient

Grind garlic, green chillies, lemon juice, jeera to a coarse paste.  Add all ingredients together and mix well. If needed add water little by little and kneed everything to a dough of chapati dough consitency. Keep this dough aside after covering it with a plate.

After 30 minutes kneed the dough , and squeeze small portions of this dough and make small round balls. Sprinkle some wheat flour on a rolling board and roll these balls with a rolling pin into small round rotis. Cook these on tawa with cooking oil or ghee. Roast this thalipit on both sides. Always take care to maintain medium flame or heat. 

Savour this with butter, curd and pickle. Or else you can also make chickpea Usli.