1medium onion, finely
ginger, finely grated
1/2 teaspoon cumin seeds
4 oz. potatoes,
peeled and finely
4 oz. carrots, finely
4 oz. frozen peas
2 tablespoons of fresh cilantro, finely chopped
salt and freshly ground black pepper to taste
1 package of phyllo pastry, thawed on room temperature
melted butter for brushing
a large pan, over medium heat, warm the oil.
onions, cover, and cook until they are tender.
prepared potatoes, carrots, and spices. Stir occasionally and cook for
about 10 minutes, or until veggies are tender. If mixture starts to
stick, just add about 1 to 2 tablespoons of cold water.
in frozen peas until they are thawed.
chopped cilantro, season with salt and pepper and cook for one more
brush baking sheet with melted butter.
oven to 400ºF.
each thawed phyllo sheet lengthwise into 2 strips.
Spoon prepared filling onto the top edge of one strip and draw one
corner diagonally across to make a triangle.
to wrap the filling into a parcel by carefully folding the triangle
over at its base and continue to wrap the parcel until you get to the
end of the strip.
off any spare pastry from prepared triangle and brush with melted
butter, making sure the edges of the triangle are well sealed and place
on a baking sheet.
until all the filling is used up.
triangles until they are golden and crispy, for about 15-20 minutes.
Coriander (Coriandrum sativum)
is an annual herb commonly used in Middle Eastern, Mediterranean,
Indian, Latin American and Southeast Asian cooking. All parts of the
plant are edible, but the fresh leaves and the dried seeds are the most
commonly used in cooking. Coriander belongs to the parsley or carrot
The leaves are variously referred to as coriander leaves, cilantro (in
the Americas and Spain, from the Spanish name for the plant), dhania
(in the Indian subcontinent, and increasingly, in Britain), Chinese
parsley or Mexican parsley. The leaves have a very different taste from
the seeds. They taste soapy to some people. This difference in
perception of the flavor of the leaves may have a genetic cause.
The fresh leaves are an essential ingredient in many Asian chutneys and
Mexican salsas. Chopped coriander leaves are also used as a garnish on
cooked dishes such as dal and many curries, but should never themselves
be cooked as heat destroys their delicate flavor quickly.
The seeds are known as coriander seeds and have a lemon citrus flavor
when crushed. It is also described as warm, nutty, spicy, and
orange-flavoured. They are usually dried but can be eaten green. Ground
coriander is a major ingredient in curry powder and other aromatic