Comments on: Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda)

by: neelima

Tue, 29 May 2007 16:35:03 +0000

Hi Indira…

When i started cooking i didnt know ABC of it.. ur site has helped me a lot…. its in detail n interesting… thanks Jus one doubt.. Do we have to dry Coriander leaves etc .. is it okie to wash all the ingrediants n use them as is without drying them, am jus concerned tht water shudnt spoil the paste…

by: Sarah

Tue, 24 Apr 2007 00:55:48 +0000

I’m trying to recreate a number of recipes shown to be by a good friend’s grandmother - she made a red ginger/garlic/chili paste she would freeze and use in small chunks in EVERYTHING. If anyone could suggest appropriate proportions for those three ingredients to make a paste like this, I would be so grateful. Nothing tastes the same without it.

by: Niket

Fri, 16 Mar 2007 18:10:42 +0000

Hi Indira,

Back to your blog after a long time.

We also add green chillies to this paste. You will always find three pastes in our house: ginger; garlic; and ginger, garlic, chillies and cilantro. The latter goes great with most meats. For veggies, I prefer finely chopped garlic to garlic paste.

Indira replies:
Thanks for mentioning Mahanandi at your website, Niket.
Yes, sometimes I add green chillies also to this paste.

by: I-Chun

Wed, 31 Jan 2007 03:27:07 +0000

Thanks for all your tips! They’re really helpful for a Chinese learning to cook authentic Indian dishes. Good Indian restaurants are hard to find in Taipei where I’m based, so I’m really glad to find this blog and to be able to discuss cooking methods with so many chefs here

by: Sakshi

Tue, 30 Jan 2007 21:39:53 +0000

Supriya already gave the tip.. I freeze mine, too.
And to I-chun - I keep my curry pastes in the freezer too, in a ziploc bag upto a month. Though, I have to confess, I prefer freshly made stuff

by: Indira

Tue, 30 Jan 2007 21:38:56 +0000

Hello I-Chun: I think tomato based curry gravies can stay fresh up to a week, when refrigerated. More than that, they won’t taste that good. I am guessing here and I usually prepare them freshly for that day. Hope this helps.

Usually it goes bad because of coriander, Sandeepa.

Coffee and Supriya: Thanks for sharing your tips.

by: Supriya

Tue, 30 Jan 2007 17:01:16 +0000

If you want to make pastes last longer,I just put the paste in a ziploc bag,and spread it flat evenly(in a layer) .I think rest this bag in the freezer on a flat surface….when frozen you can break them into chunks and use. Also try small silicone ice cube trays

by: sandeepa

Tue, 30 Jan 2007 14:09:38 +0000

Beautiful picture Indira and good to know that it stays that long. I too make pastes and keep but for only a week. Does the garlic stay ok ?

by: Coffee

Tue, 30 Jan 2007 13:28:26 +0000

Lovely pic!!! and what a perfect entry for ginger!!!!

I also add about half a lemon sometimes. This helps to maintain the colour of the paste.

by: I-Chun

Tue, 30 Jan 2007 05:17:40 +0000

I am becoming a fan of your site, Indira! I was wondering what to do with the bunch of coriander sitting in my fridge (after trying your Palak Paneer recipe) until I saw this post. Glad that the paste can keep for a month.

May I know if I can make up tomato-based curry gravies (w/ onion, green chilli) and store in the fridge too, or are they better freshly made? Thanks in advance for your advice!