Spruce Up That Dressing...!!!

Food has become a very integral part of my life, especially in the last two years. And I am blessed that almost everyone I've known in this little life of mine seems to be a food magician, in one way or other. Every member of my family, immediate or extended, men or women, kids or adults or super adults, and almost all of my friends, are amazing cooks.

And in India, when that happens, you are constantly showered by something called 'Handy Tips'. 

(We could possibly be the nation because of whom the term "Free Advice" would have been coined. And here, the tongue is in the cheek only to get bit.)

This post of mine will also talk about a handy tip. And this is about the dear old humble 'Dhaniya' or coriander for which our ladies still haggle with the veggie vendor, manage to get a bunch a free sprigs with their quota of vegetables bought and then enter the house all beaming with the pride and elation of victory.

If not used soon enough, its amazingly fragrant tender leaves tend to wilt even in the refrigerator. And when that happens, the victory goes down the dustbin. And most of our cooked vegetables and Dal are left drab and dull. 

In order to keep the joy of victory AND the Dhaniya alive for longer, here is what you can do. When you bring it home, wash it, let it dry as best as it can by spreading it out on a kitchen towel in an airy place. Once dry, you can place it in food grade air tight containers and pop them in the fridge. Just make sure to place a paper towel at the base of the container.

What to do if you Don't have an airtight container?

Victory can still live longer. In this case, when you get the coriander in your kitchen, avoid washing it, but try to get rid of as much of the mud, roots and wilted stems if any. Then, spread a paper napkin over a newspaper and roll your dhaniya in them. Newspaper ink is not good if it gets in your system, so try not to forget lining with the paper napkin.

Roll it tight and pop it in your fridge. When it is time to use it, take a bowl of fresh water, add a pinch of salt and a few drops of lemon in it, and soak the washed and cleaned Dhaniya in this for about 5-10 minutes. If you are blessed with sunlight in your kitchen, place your bowl there. And the seemingly dried up leaves will be plump, crisp and fragrant again.

I happen to do this almost always, because Dhaniya is very constitutive in my cooking, and I am totally in love with its color and flavor. The last time I did it, which was today, I took a pic to share with you all...

Bonus tip: This is something my Dadiji (Grandmother) always said - Always use the stems of your Dhaniya too, 'cuz that is the part of the plant which has the maximum flavor and fragrance. And I have to say, they look gorgeous in the dish.

Do try this once and let me know if this tip helps. I don't just love sharing free advices, I eagerly wait for the feedback too...!!! :)