We'd asked you, dear readers to share recipes of your favourite Mummy ka Khana.
Rediff reader Lajja Bhutra, 28, from Chennai shared a recipe she learned from her mother Santosh Bhutra.
IMAGE: Lajja Bhutra learned the art of making the traditional dal baati churma from her mother Santosh Butra (pictured).
Dal bati churma with special lehsun tadka and masala chaas
IMAGE: Bati churma.
Lajja says she loves when the traditional bati churma is served with her mother's special lehsun tadka for the dal and finished with masala chaas.
- 1 cup green moong dal (steam cooked)
- 1 tbsp ghee
- A pinch of hing (asafoetida)
- 1 tsp mustard
- 1 tsp jeera
- A few curry leaves
- 2 cloves
- 2 cardamoms
- 2 bay leaves
- 1 tbsp chopped garlic
- Coriander (for garnish)
- Take the traditional green moong ki dal and give it the special lehsun tadka.
- Heat desi ghee and add hing, mustard, jeera, curry leaves, cloves, cardamoms, bay leaves and chopped garlic.
- Add sizzling hot tadka on the dal from top and garnish with coriander.
PS: The aroma itself will give you good vibes.
- 1 cup wheat flour
- 1 tsp ajwain
- Salt as required
- 1 tbsp melted ghee
- Mix wheat flour, ajwain, salt and ghee.
- Rub in the ghee nicely to the flour. (Do not skip this part; otherwise the bati will be too hard).
- Add lukewarm water to make a tight dough. Make small rolls.
- Take a roll and make a small dent in the centre.
- Keep it in hot tandoor and roast both sides.
- Remove from fire and add ghee. Crush it a bit in between your palms and serve.
- Bati (prepared earlier)
- Powdered sugar/jaggery
- Crush the batis in a mixer to get a coarse mix.
- Add ghee by rubbing it in between your palms -- this is the tiny little secret for good moist churma.
- Add powdered sugar, mishri or jaggery.
- Mix well and mouthwatering churma is ready to serve.
To digest this rich food and keep our tummies cool, my mother would give us a big glass of masala chaas, which is quite enjoyed by all our relatives and visitors too.
- 100 gm fresh yoghurt
- 1 green chilly (roughly chopped)
- 1 tsp cumin powder
- A sprig of curry leaves
- Few sprigs of coriander leaves (roughly chopped)
- 1 tsp black salt
- Water as required
- In a hand blender, add yoghurt, green chillies, curry leaves, coriander leaves, cumin powder, black salt and blend it well.
- Add enough water to bring it to the required consistency for buttermilk. My mother would recommend a ratio of 40:60 (yoghurt to water).
- Pour in a glass and enjoy it in the hot summer.
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