Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)
Dhania Chutney (dip)
Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
3 bunches fresh dhania (coriander)5-6 cloves garlic3-5 fresh green chillies2 tablespoon white vinegar2 tablespoon lemon juice½ cup ground peanuts ¼ cup limrie (curry leaves)¼ teaspoon saltGreen food coloring
Vagaar-1 teaspoon rai (black mustard) seeds 4 tablespoon oil
1. Liquidize ingredients. 2. Heat oil and braise mustard seeds till they "pop". 3. Mix in and allow to cool. store in airtight sealed bottles in the fridge/freezer.
17 Mar 2017