by Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant
Mothers are simply the best. So what better way to say “I love you, Mom” (or “Mom, I need you to jump my car again”) than with an impressive, delicious homemade recipe? Chef Reetu Uday Kugaji shares her 5 favourite, healthy and wholesome.
‘All that I am or ever hope to be, I owe to my Angel Mother in Heaven.’
Bael Ka Sharbat (Bel Ka Sharbat) (Wood Apple Sharbat)
A lip-smacking summer drink that is a breath of fresh air in Scorching Summers. It is prepared by two methods i.e. No-cook & the Cooking Method. The Sharbat is prepared with the sweet and tangy pulp of Bael fruit (Wood Apple). You may add rock salt, freshly ground toasted cumin, and muddle fresh mint leaves with loads of Ice. This sharbat is an excellent remedy for a Heat-stroke.
In Bengal, it is known as bael sharbat or beler sharbat. Whereas in Bihar, Jharkhand it is called Bel ka sharbat. In Odisha it is immensely popular as Bela Pana. The preparation of Bela Pana is different from that of Bengali-style Beler sharbat. Bela Pana has crushed pepper, grated coconut, mashed banana, chhena added to the strained pulp of bael fruit, sugar/jaggery & water
In Telugu it is known as Maredu drink which is prepared with dried Bael fruit.
Preparation Time: 20 minutes
Cooking Time: 8 to 10 minutes
Concentrate makes:12 glasses
Ingredients and Quantity:
For the Concentrate: Makes 12 glasses
- Wood Apple (Bael Fruit), ripe -1 small
- Granulated Sugar-225 gm.
- Water-300 ml.
- Lemon- 2
For the Sharbat: To make 1 glass sharbat
- Bael Fruit Concentrate-1 1/2 tbsp. / or more as desired
- Rock salt- 1/4th tsp.
- Cumin powder-1/4th tsp.
- Fresh Mint leaves, muddle- 1 sprig (Optional)
- Chilled water- as required
- Ice cubes-6 to 8
Method:
- Break open the fruit by hitting it with a coconut breaker.
- Scoop out the pulp in a large glass bowl, using a spoon.
- Pour in some water and mash the pulp gently with a masher, in order to separate the seeds.
- Now strain it using a sauce/soup strainer, separating the seeds and the fiber.
- Repeat the process once again, adding some more water.
- Seeds are very bitter and need to be discarded. Fibre that is left over after straining the pulp may be eaten.
- Place the strained pulp in a non-stick pan.
- Add sugar and mix well with a spatula / wooden spoon.
- Place on a medium flame and keep stirring it till it gets a sheen and is thicker in consistency.
- Cool it completely and add freshly squeezed lemon juice.
- Lemon juice acts as a great preservative & the sugar does not crystalize when the concentrate is refrigerated.
- Transfer in air-tight, sterilized glass bottles and refrigerate it.
- Stays good for 3 months.
- If you wish to prepare sharbat..
- In a glass add the ice cubes, Bael fruit concentrate, rock salt, cumin powder, muddle mint leaves & chilled water.
- Stir and ensure that it is mixed properly.
- Serve chilled.
- Bael Ka Sharbat in which Fresh Mint Leaves are added.
Chef Tips:
- If you are a diabetic, kindly skip adding the sugar.
- No-cook method-Skip the cooking, if you wish to consume it immediately.
- Replace granulated sugar with 4 tbsp. of powdered sugar.
Egg Biryani (Ande Ki Biryani)
Delicious, Fragrant, and flavourful biryani prepared with top quality basmati / fragrant rice and eggs layered in thick creamy spiced curd with masalas…….garnished with crispy and crunchy Golden brown onion and fried nuts.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves:4
Ingredients and Quantity:
- Fragrant rice, 80 % cooked -1 ½ cup
- Eggs, boiled – 8
- Potatoes, cut in half 4
For the Masala:
- Desi ghee / Refined oil- 4 tbsp.
- Onions, thinly sliced- 1 large
- Ginger paste- ½ tbsp.
- Garlic paste- 1 tbsp.
- Curd, thick and whisked- 1 cup
- Coriander powder- ½ tbsp.
- Red chilli powder- 1 tsp.
- Black pepper powder- ½ tsp.
- Nutmeg powder- 1/4th tsp.
- Green chilies, slit-2
- Milk- ½ cup
- Water – ½ cup
- Salt to taste
- Saffron steeped in 1 tbsp. of lukewarm milk- 1/4th gm.
Whole Garam Masala
- Bay leaf-1
- Black Cardamom- 2
- Green cardamom-2
- Cinnamon stick- 1 inch
- Cloves- 2
- Black pepper corns-6
For the layering:
- Saffron steeped in 1 tbsp. of lukewarm milk- 1/4th gm.
- Rose water – 1 tsp.
- Garam masala powder- ½ tsp
- Chopped Coriander leaves- ½ cup
- Sliced golden brown onion- ½ cup
- Desi ghee, hot- ½ tbsp.
For the garnish:
- Fried mixed nuts and raisins- ½ tbsp.
- Sliced golden brown onion- ½ tbsp..
Method:
- In a non-stick pan add 2 tsp of oil add the potatoes, brown them, and set aside.
- In the same pan brown the eggs and set aside.
- Steep saffron in lukewarm milk to extract the colour and flavour.
- Heat oil in a heavy-bottomed pan, and add all the whole spices on a low flame. Add in the onion and sauté till turns golden brown. Add in the ginger and garlic paste, and continue to sauté for 2-3 minutes. Add the slit green chilies. Now add all the spice powders and mix well. Add in the whisked curd and fry till the moisture in the curd evaporates and the oil oozes out.
- Add in the browned eggs and potatoes. Sauté in the masala, ensuring that they do not break. Add in the milk and water. Add salt and mix. Simmer for 2 minutes.
- The gravy should not be too watery or too dry before you layer it with the rice.
- Spread half the rice over the prepared Egg and potato masala. Sprinkle less than half of the fried onions, chopped coriander leaves, sprinkle garam masala powder, and Steeped saffron. Sprinkle rose water.
- Repeat the process. In the top add hot ghee.
- Cover it with an aluminum foil and then with a lid. Place this pan on a hot griddle. Keep it on a very low flame for at least 20 to 25 minutes.
- Leave the biryani for at least 1 hour before you serve so the flavours are well combined with the rice.
- Serve hot garnished with fried nuts and sliced golden brown onion.
- Goes best with raita.
Chef Tips:
- You may cut the eggs into halves if desired.
- You may add chopped red tomatoes to the masala if desired.
- You may add Kewra water instead of rose water if desired.
- You may add chopped fresh mint leaves in the layering process.
- You may sprinkle lemon juice over the prepared biryani.
Panki
A scrumptious breakfast/snack that is prepared in almost all Gujarati homes. The word Panki originates from the word Paan (leaf), this super delicious snack is actually cooked in between two oiled/greased banana leaves. Cooking panki in-between banana leaves seals the moisture in it… thus preventing it from getting too dry…not only imparts aroma but flavour too, and provides nutritional and medicinal values. These delicate crêpes are prepared with the batter of small-grained aromatic rice flour, urad dal flour (Optional), whisked curds, water, and salt… fermented for 4 to 5 hours. Spiced with green chili paste, ginger, garlic freshly ground cumin, asafoetida, and desi ghee. Batter thinly spread on greased banana leaves, cooked on an iron tawa, by flipping and cooking it on both sides…. served hot in banana leaves with spicy cilantro and mint chutney drizzled.
In case you are not keeping too well Pankis can be consumed, as it can easily be digested… Skip adding the urad dal flour, and green chilies and reduce the quantity of ginger and garlic. Has asafoetida too which helps prevent flatulence.
Preparation Time: 10 minutes
Fermentation Time: 4 to 5 hours
Cooking Time: 25 minutes
Makes: 16 pankis
Ingredients and Quantity:
- Rice Flour, small-grained aromatic rice- 1 cup
- Urad dal flour- ½ cup (Optional)
- Curds, whisked-½ cup
- Ginger paste- 1 ½ tsp.
- Garlic paste- 1 ½ tsp
- Green chilli paste- 1 tsp
- Cumin seeds, coarsely ground/pound- 1 tsp.
- Asafoetida- a pinch
- Turmeric powder- a pinch.
- Salt -to taste
- Clarified butter (Desi Ghee), melted- 2 tsp.
- Banana leaves, cut into squares, greased with melted desi ghee/oil- 32 squares
Method:
- Prepare a batter of dropping consistency with rice flour, urad dal flour, whisked curds, salt, and lukewarm water.
- Cover and set aside for 4 to 5 hours.
- Add ginger, garlic, green chili paste, cumin, asafoetida, turmeric, and melted desi ghee and mix well.
- You may add a little water to adjust the consistency.
- The batter should be of the consistency of that of dosa.
- Adjust the seasonings.
- Grease one side of each banana leaf square with little melted ghee/oil.
- Put 1 ½ tbsp. of batter on one banana leaf and spread it evenly in a thin layer.
- Place the other greased square on top of it.
- Heat an iron tawa on a medium flame, and place the panki, once a side is cooked.
- Flip it to the other side and cook, till you can see brown spots appearing on the leaves.
- Ensure that the panki is cooked and can be easily peeled off the banana leaf squares.
- Repeat this process 15 more times.
- I personally suggest that you serve the pankis hot in banana leaf squares with spicy green cilantro and mint chutney.
- Cooking panki in-between banana leaves seals the moisture in it… thus preventing it from getting too dry…not only imparts aroma but flavour too, and provides nutritional and medicinal values.
Chef Tips:
- You may add finely chopped fresh cilantro to the batter if desired.
- You may add corn, grated or crushed, as it is available in abundance during monsoon season.
Shakarkandi Ki Chaat (Sweet Potato Chaat)
A sweet and tangy chaat prepared with earthy sweet potatoes, pomegranate pearls, green chilies, and fresh cilantro, tossed with spice powders and drizzled with fresh lemon juice.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients and Quantity:
- Sweet Potatoes (Shakarkandi, Ratalu)- 500 gm.
- Pomegranate pearls- ½ cup.
- Fresh Coriander leaves (Cilantro), finely chopped-1/4th bunch
- Green chillies, sliced thinly-2 nos.
- Red chilli powder- ½ tsp. (Optional)
- Chaat masala- ½ tsp.
- Cumin powder- 1/4th tsp.
- Black pepper powder-1/4th tsp.
- Rock Salt (Senda Namak)- to taste
- Fresh lemon juice- 1/2 tbsp.
For the Garnish:
Fresh Coriander leaves (Cilantro), finely chopped-1 tbsp.
Method:
- In a small glass bowl mix all the powdered spices and salt and set aside.
- Wash and pressure cook the sweet potatoes till 3 whistles.
- Cool it down and peel.
- Cut it into cubes.
- Put it in a glass bowl.
- Add the pomegranate pearls, finely chopped coriander leaves, and finely sliced green chilies.
- Add the mixed powders and salt.
- Toss it lightly.
- Sprinkle lemon juice.
- Toss it again.
- Refrigerate and serve chilled or at room temperature garnished with chopped coriander leaves.
Chef Tips:
- You may add roasted, skinned, and coarsely ground peanuts if desired.
- You may drizzle mint or coriander chutney on it.
- You may drizzle beetroot flavoured whisked curds.
- You may add cubed cucumber and apples too.
- If you are not fasting you may sprinkle aloo sev or nylon sev to give it a crunch.
Kulhadwali Mango & Fennel Kulfi (Kulhadwali Aam Aur Saunf Ki Kulfi)
How about an Immunity Booster Sugar-free Kulfi?
Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Sun-kissed Alphonso Mangoes, reduced full-cream milk, and lightly toasted and powdered fennel seeds, garnished with pistachio nuts, lightly toasted fennel seeds, and edible dried rose petals.
Sugar-free it is… Inherent sweetness of Alphonso Mangoes.
Served chilled in the Earthenware Pots (Kulhad)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Chilling Time in the Freezer: 08 hours
Makes: 04 medium-sized matkas
Ingredients and Quantity:
- Alphonso Mango purée , fresh- ½ cup
- Full Cream milk, – 1.5 litres
- Fennel seeds, lightly toasted and powdered- 1/4th tbsp.
For the Garnish:
- Pistachio nuts slivered- 02 tsp.
- Fennel seeds, lightly toasted and powdered- 02 tsp.
- Rose Petals edible and dried- ½ tbsp.
For the Covering of Matka-
Muslin cloth, unbleached and food safe- 1/4th metre Or Food Grade Aluminium foil – as required.
Method:
- Boil milk in a heavy-bottomed non-stick pan. Keep stirring till the milk reduces to 3/4th of its actual quantity.
- Add the fennel powder. Mix well.
- Remove from the flame and pour it into a wide glass bowl and cool it completely.
- Add the Mango purée. Mix well.
- Pour into soaked Kasoras / Kulhad /earthenware pots.
- Sprinkle with the slivered pistachio nuts, lightly toasted fennel seeds, and rose petals.
- Cover each matka with a small muslin cloth and tie it.
- Place the kulfi matkas freezer for 08 hours. Serve chilled.
Chef Tips:
If you are a great Alphonso Mango Fan, just increase the quantity of its purée.
You may add freshly roasted and coarsely ground black peppercorn in a smaller quantity to the Kulfi mixture before freezing it. Just remember to mix it thoroughly and then garnish and tie it with a muslin cloth.
Enjoy & Eat!
Contributor:
#IWD Special: All Rounder Chef Reetu Uday Kugaji “Every day is an International Women’s Day.”