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...

I remember my mom and dad sitting on the floor with a large sheets of newspaper spread in front of them picking leaves from the bunches of mint which would eventually be dried and ground to make powder. This  powder was then stored in a small glass jar and when the mint went off the market during summers, the powder compensated for it disappearance. When I got married, the bunches of mint that were brought home doubled and my share was kept safe till I visited my parents or they came over.  This is the first time when I am drying my own mint to make dry mint powder as my parents are not in India for a long time and my kitchen must have a jar of this powder at all times. A kilo gram of mint will give you not more than 1\4 cup of powder, but it is added in very less amount, so is good to last for almost an year. If your usage is more, you can dry more leaves. Here is how to do it.  All you need is Fresh mint - 1 kg How to do it Clean the mint by picking the leaves and disca...