Cake House

Green chutney is nothing new to Indian house holds, yet each home has it's own way to make it. The proportion of the ingredients and addition of a few different ones make a huge difference in the taste of this humble dish. My Mom's recipe for this chutney has always been a talk of the town and whoever tasted it claimed that it was the best chutney they have ever had. So this time when she was visiting me, I stood next to her with a pen and a notebook and measured all the ingredients, she dumped into the blender and now when I made the chutney following her recipe, it came out exactly as hers. Sharing her recipe to make kairi aur dhaniya ki chutney. Do let me know how it turned out for you :) All you need is Fresh Dhaniya \ Coriander - 3 cups Fresh pudina \ Mint - 1 cup Green chili - 2-3 Ginger - 2 inch piece Garlic - 6-8 cloves Kairi \ Raw mango - 1 ( medium ) Salt to taste Heeng \ Asafoetida - 1\4 tsp Zeera \ Cumin seed - 1 tsp Method of preparation Clean mint and coriander an...

Come summers and the vegetable and fruit shops are decked with my favorite fruit...Mango. As you all might know by now, I am an ardent fan of baking and cooking with seasonal bounties and so you will be seeing a lot of summer fruits recipes in the coming times. Coming to mango, this king of fruits is my all time favorite and I literally survive on sweet juicy mangoes when they are in season. Although ripe mangoes are available in market now, that sweetness is still missing. So instead of the ripe fruit, I got some raw ones and made an Aam Panna first thing :). Unlike many people, who like to eat raw mangoes as such or with a sprinkle of salt and red chili powder, I get goosebumps at just the thought. But I relish the various preparations made using the raw mangoes which kind of subtle the sourness a bit yet retaining the typical flavor. Kacche aam ki dal is one of those recipes. Very gently flavored with the magoishness, this dal is one of my favorite summer time recipes. Arhar or tuv...