This Mother's Day, the chefs at ITC Hotels take a trip down the memory lane and bring you the treasured recipes and the much-cherished memories around them, from their mother's kitchen. Be it a healthier version of Gujarati Kadi or the elaborate Matar Nimona, be it the Khus Akhrot Laddoo or the Spinach Soy Cutlet Wrap, every recipe is proof of mother's magic and is a burst of flavours.

Kachi Haldi Gur Kadi

Chef Nikhil Merchant shares a recipe from his mother's kitchen. Gujarati Kadi is a popular dish and is common in every Gujarati home. The perfect combination of Bengal gram flour teamed up with yoghurt and house spices. Best had with steamed rice or khichdi.

Ingredients

Yogurt 2 ½ cups
Gram flour (Besan) ½ cup
Raw Turmeric Chopped 2 tbsp
Tulsi leaves 5 to 6 nos.
Jaggery / Gud Powder 3 tbsp
Ghee 2 tbsp
Sunflower refined oil 3 tbsp
Cinnamon stick 1 no.
Cloves 4 nos.
Whole dried red chilli broken 2 nos.
Mustard Seeds 2 tsp
Asafetida / Hing 1 tsp
Curry leaves 8 to 10 nos.
Salt to taste
Fresh Coriander chopped 2 tbsp

Method

  • In a large mixing bowl, whisk together yoghurt and gram flour. Add water, make a lump-free thin batter.
  • Heat oil in a heavy bottom pan. Add raw turmeric, mustard seeds, cinnamon stick, cloves, dried red chilli, asafetida and curry leaves. Let it crackle.
  • Pour in the prepared yoghurt-gram flour batter. Stir continuously with a whisk until the batter is well-combined with the spices. Let this cook for about 20 minutes.
  • Add the salt, jaggery and tulsi leaves and check for taste and consistency.
  • Finish it with ghee and freshly chopped coriander. Best had with steamed rice.

Spinach & Soy Cutlet Wraps

Chef Ashmit Bhattacharya shares his memories about how his mother always found a way to make food healthier.

"As I never liked soya bean and spinach, my mother made this amazing cutlet one evening for me to munch on, which was not only rich in protein but was also enriched with almond meal, spices and ginger. It inspired me to showcase my take on the same as a healthy wrap which has the flavours of turmeric and ajwain to add more goodness to this snack."

Ingredients

For Cutlet:
Chopped Spinach leaves 3 cups
Soy Flakes toasted and powdered 1 cup
Almond Meal (Badam Powder) ½ cup
Bread crumbs 1 cup
Parmesan Cheese grated 1 tbsp
Turmeric Powder 2 tsp
Garam Masala powder 2 tsp
Red chilli Powder 1 tsp
Ginger green chilli paste 2 tsp
Paneer (Homemade Cottage Cheese) grated 1 cup
Salt and Pepper to taste
Extra Virgin Olive Oil 2 tsp
For Wrap Dough:
Whole Wheat Flour 2 cup
Turmeric powder 1 tsp
Ajwain 1 tsp
Salt ½ tsp
Water To knead the dough
For Wrap Filling:
Tomato sliced ½ cup
Onion sliced ½ cup
Cucumber sliced ½ cup
Mayonnaise 2 tbsp
Coriander Chutney 2 tsp

Method

  • First, dry roast the soya flakes in a skillet over medium heat for three minutes. Once roasted cool and ground to a coarse powder in a mixer, transfer to a bowl.
  • In a large mixing bowl, combine all the ingredients of cutlets and ginger and green chilly paste juice and bind them together to form a dough-like mixture. Divide the mixture into equal portions and shape each portion into small size round or teardrop cutlets. Check the seasoning and adjust to suit your taste.
  • To make the wrap, combine flour and other ingredients and make a soft paratha dough. Rest it for 10 minutes.
  • While you are shaping the cutlets, preheat the oven at 200 C. Grease a baking tray with little extra virgin olive oil. Bake Spinach and Soya cutlets in a preheated oven for about 15 minutes or till the outer layer turns crisp and brown.
  • While your cutlets are baking, roll and make paratha on a non-stick griddle. The paratha should be 7-8 inches in diameter. Use refined oil or olive oil or ghee to cook it as per your liking.
  • Once everything is ready, assemble them.
  • For assembling, spread 1 tsp Mayonnaise and 1 tsp Green Chutney. In the center, put some julienned greens like carrot, cucumber, onion and tomatoes. Top it with baked cutlets and roll it.

Chef's Notes

Serve it with Coriander and Raw Mango Chutney or Tomato Ketchup with some green salad on the side for your family and little ones to enjoy

Nimona Matar

Chef Ashish Kumar Singh shares a recipe passed down from his mother. Popular in Uttar Pradesh, Nimona (‘the new grown’) peas are largely grown in villages and freshly plucked out and peeled by the women and children sitting in front of the bonfire as it is chilling cold in winters. The peas are pounded on the traditional stone grinder which keeps the freshness of the peas intact and cooked in an open wood fire on heavy bottom kadhai with local spices and tempered with homemade desi cow ghee.

Ingredients

Peeled green peas (Roughly crushed) 2 cups
Boiled Potatoes (Diced) 2 nos.
Cauliflower (Florets) 1 cup
Mustard oil 4 tbsp
Onion paste ¼ cup
Garlic paste 2 tsp
Ginger paste 2 tsp
Salt to taste
For masala powder:  
Jeera whole 1 tsp
Khada dhaniya 2 tsp
Dried red chilli 2 nos.
Cloves 3 nos.
Green/black cardamom 2 each
Cinnamon stick 1 no.
Coriander seeds 2 tbsp
Black pepper powder 1 tsp
For tempering:  
Asafoetida 1 tsp
Red chillies 2 nos.
Ghee 1 tbsp
Green cardamom 1 no.

Method

  • Take mustard oil in a kadhai and heat it well.
  • Fry the cut potatoes and cauliflowers and keep them aside, add whole bay leaves and dry red chillies in the same oil, let it crackle.
  • Add onion/garlic/ginger paste and saute it until golden brown, add the powdered masala to it on a low flame and cook gently until the masala leaves the oil and release an earthy aroma.
  • Add the semi crushed peas in the masala and mix well, add fried potatoes and cauliflowers into it and check the seasoning.
  • Add pre-boiled water for simmering.
  • Once the gravy starts to simmer, add sliced tomatoes into it.
  • Cover the kadhai with the lid and let it simmer for 15 to 20 mins on a slow flame.
  • Check the consistency of the gravy.
  • Separately take an iron griddle, heat the desi ghee into it, add a pinch of asafoetida, beaten cardamom, red chillies and let it crackle.
  • Immediately add the tadka into the nimona, cover it again.
  • Serve it with chopped coriander over the nimona.

Khus Akhrot Laddoo

Chef Aishwarya Agnihotri shares memories from his mother's kitchen.

"My mother found a smart way of feeding me nutritious Poppy seeds and walnuts, which is a super plant source of Omega-3, by combining them with my childhood favourite from her kitchen Aata Laddoo. Ever since this version of Aata Laddoo has been one of my best childhood memories."

Ingredients

Laddoo Mixture:
Fresh cherries, stemmed and pitted 5 cups
Wheat Flour 2/3 cups
Coarse Wheat Flour ½ cup
Ghee 1 ¼ cups
Poppy Seeds (Posta Dana) ½ cup
Gond 1 tsp
Jaggery 2/3 cups
Cardamom Powder 1 tsp
Akhrot Filling:
Walnuts (Akhrot) 1 cup
Ghee 3 tsp
Garnish:
Akhrot Filling ¼ cups
Chocolate Ganache 4 tbsp
Silver Leaf 1 no.

Method

  • Heat ghee in a kadhai, and let it melt.
  • Add gond to ghee, strain and keep aside.
  • Fry the poppy seeds in ghee, strain and keep aside.
  • Combine the flours and add to the kadhai and cook till it develops golden brown colour.
  • Crush the fried gond with a rolling pin and add to the flour.
  • Add the poppy seeds to the kadhai.
  • In a separate pan, melt jaggery and add to the flour mixture.
  • Mix well with the help of a spatula.
  • Make Laddoos with the help of your palm, and stuff them with the akhrot mixture.
Akhrot Mixture
  • Grind the walnuts in a grinder at regular intervals to make a fine powder.
  • Add ghee and blend for a long duration with gaps to make a smooth paste.
Garnish
  • Combine the akhrot filling and chocolate ganache.
  • Pour the mixture into a piping bag and make a small opening.
  • Pipe the ganache on the laddoo in a spiral and garnish with silver leaf.

Chef's Notes

Extremely healthy and can be savoured through the year.