Comments on: How to store cilantro (green coriander) for 10 to 12 days?

By: priti

priti — Mon, 18 Apr 2011 21:04:24 +0000

Best way and I think only way to store cilantro which I found out from friend working in produce that you put water in glass bottle and put bunch cilantro which you buy from store and put that bottle in refregerator.

By: Manjula Jain

Manjula Jain — Tue, 29 Mar 2011 19:42:04 +0000

Ruchi, Thank you I will have to try this.

By: Ruchi

Ruchi — Tue, 29 Mar 2011 18:30:02 +0000

* I wash and completely dry Cilantro the day i get it. After it dries, i chop it finely (after cutting the stems). I put it in a plastic box that seals it fresh for days. The box is made specially to keep herbs fresh.

* My mom also freezes chopped cilantro! I use frozen cilantro if i ever run of fresh. It 90% close to fresh and you can use it whenever – they look like crystals.

By: Juanita

Juanita — Wed, 10 Mar 2010 21:54:17 +0000

Make sure the cilantro is dry (no moisture). Put it in a plastic bag. Hold the two ends of the top of the bag with both hands and twist the bag around so that it will fill with air (it will inflate like a balloon) and then put a knot in the bag. This way it will keep fresh for days, although cilantro does not last too much in my fridge, as I use it in everything!!! I love it!

By: Manjula Jain

Manjula Jain — Mon, 23 Mar 2009 20:05:54 +0000

Hello Jamshade, check tamarind chutney.

By: jamshada

jamshada — Mon, 23 Mar 2009 16:47:42 +0000

hi manjula please tell me the recipe of meethi red chutney.this is my request again.thanks

By: Rowena

Rowena — Sat, 29 Nov 2008 03:51:30 +0000

Try sticking cilantro (cut stem side down, of course) in a vase/glass of water and place in refrigerator.

By: gayatri

gayatri — Fri, 14 Nov 2008 05:30:22 +0000

This is for Priti and all. Thanks for giving a good tip. I have tried what you said and it remains fresh for a long period. Thanks Priti Once again.

By: Archana

Archana — Tue, 04 Nov 2008 18:55:50 +0000

Namaste Aunty ji,

I am a regular viewer of you site and I especially like the Moong Dal Dosa , paneer recipes and the Fusion recipe. I have a question, why is salt added in last in yougurt gravy? Another question i have is, in Paneer recipes and rajma, chhole etc can we add yogurt for consistency and thickening? Actually I am looking for yogurt gravy recipes instead of cream gravy ones.

Regards
Archana

By: MONICA

MONICA — Tue, 04 Nov 2008 18:51:56 +0000

THANX…TO ME IT KINDA HAS A PINE SMELL BUT VERY STRONG….IDK..IS THAT WHAT IT SMELLS LIKE TO YOU?