Mother's Day: Chef Gaurav Bansal Shares His 3 Recipes

Mother's Day is upon us. Though every day must be dedicated to mothers and celebrate their unconditional love, this particular day allows us to express our love better. Resonating with similar thoughts, Chef Gaurav Bansal, Chef de Cuisine of Sheraton Grand Bangalore Hotel at Brigade Gateway, has curated a simple menu for this occasion. He says the idea is to make something effortless that anyone can cook by following the instructions. Mothers are very easy to impress, and they need our care and respect for her.

According to Chef Gaurav, Indian classic dishes like makki ki roti, kala chana and halwa have an element of nostalgia around them. And when cooked with love, they emote our emotions.

Makki Ki Roti

This Punjabi staple Indian flatbread isn't meant only for sarso ka saag. It tastes equally good with an array of vegetarian and non-vegetarian curries. 

Prep Time: 5 min

Serves: 2 to 3    

Cook Time: 15 min 

Ingredients

• 1 1/2 cups makki ka atta (Maize Flour)
• 2 tbsp finely chopped coriander
• 1 tsp grated Radish
• 1 tsp carom seeds
• Warm water

For Kneading the dough

• Salt to taste
• Oil or Ghee

Oil for shallow frying

Makki ki roti, Image By: Sheraton Grand Bangalore Hotel 

Method

• Sieve the maize flour in a bowl, and add finely chopped coriander, carom seeds and salt for taste. Add warm water to the dough.            
• Knead to a consistency where it's not so firm.     
• Divide the dough into small pieces and flat out using a plastic sheet.        
• Press the dough ball into wetting hands simultaneously. Now roll it with a rolling pin into a slightly thick roti of round shape.           
• Now easily remove the flattened roti from the plastic sheet.        
• Put the roti on the hot griddle and cook for a minute.          
• Apply ghee and cook on both sides.       
• Serve it hot to retain softness.  

Arbi aur Kale Chane ki Kadhi

Who doesn't love kadhi? And when one blends in the goodness of black chickpeas or kala chana and taro or arbi, the kadhi gets an exquisite flavour. Try this unique rendition. 

Serves: 4            

Cook Time: 35 min         

Prep Time: 20 min

Ingredients

• 1/2 cups kala chana (brown chickpeas) soaked overnight
• 1 cup curd
• 1/2 cups taro (Arbi)
• 2 tbsp gram flour
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp red chilli powder
• 1/2 tsp garam masala powder
• Salt to taste

For tempering

• 1/4 tsp cumin seeds
• 1 nos green chilli (chopped)
• 1 tbsp ghee or oil

Kadhi, Image by: Sheraton Grand Bangalore Hotel 

Method

• Pour the soaked chickpeas into a pressure cooker, add water and salt to taste and let it cook for 20 minutes at medium flame.  
• Peel, cut and boil the arbi into cubes.     
• In a pan, combine all the ingredients and whisk them together until it forms a batter with a smooth consistency. 
• Bring the kadhi to a boil on medium flame.          
• Keep whisking the kadhi mixture so that It doesn't form lumps.  
• Add chickpeas and taro to the kadhi.       
• Simmer the kadhi for at least 10 mins.   
• Heat the ghee, add cumin seeds, green chillies and thinly sliced  
• onions. 
• Pour it on top of the kadhi and Serve Hot.           
• Garnish with coriander Leaves.

Notes   

Tastes well if tamarind water is added.  

Atte Ka Halwa

Any celebration is incomplete without something sweet. Let your mom have a sweet indulgence by tasting this healthy atte ka halwa. It is wholesome and decadent and made with wheat flour and the goodness of ghee and dry fruits. 

Serves: 2 to 3

Prep Time: 5 min

 Cook Time: 40 min        

Ingredients

• 1/4 cup ghee
• 3/4 cup wheat flour
• 1 tbsp chopped almonds
• 1 tbsp chopped pistachios
• ½ cup sugar
• ½ cup water

Aate ka halwa, Image By: Sheraton Grand Bangalore Hotel 

Method

• Ghee is to be heated in a pan; into this, add wheat flour. Cook on low flame for nearly 20 mins or till the fat separates.          
• Into this, slowly add water and cook until the water is absorbed.
• Blend in the sugar. Allow the halwa to cook for a few more minutes.      
• Once ready, transfer into a bowl and garnish with chopped almonds and pistachios

Notes

It can be served hot or cold.