5 Chef Special Tasty Mother’s Day Recipes

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:

1. You may add finely chopped fresh cilantro to the batter if desired.
2. 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-1/4^th bunch
• Green chillies, sliced thinly-2 nos.
• Red chilli powder- ½ tsp. (Optional)
• Chaat masala- ½ tsp.
• Cumin powder- 1/4^th tsp.
• Black pepper powder-1/4^th 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:

1. You may add roasted, skinned, and coarsely ground peanuts if desired.
2. You may drizzle mint or coriander chutney on it.
3. You may drizzle beetroot flavoured whisked curds.
4. You may add cubed cucumber and apples too.
5. 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- 1/4^th 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- 1/4^th 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 3/4^th 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.”