MOTHER’S WAYS

Mumbai Modern by Amisha Dodhia Gurbani (The Countryman Press. $47) is a tribute to her mother and to the food with which she nourished her family, Gurbani writes, sharing some personal favourites.

PUDLA (CHICKPEA FLOUR CREPES)

Image credit: Mumbai Modern by Amisha Dodhia Gurbani.

2 cups chickpea flour

1 tsp ground turmeric

½ tsp chilli powder

1½ tsp salt

1 tsp carom seeds (ajwain)

1 green chilli, finely chopped

1-inch ginger, finely grated

¼ small red onion, finely chopped

2 tbsp finely chopped cilantro

1¼ cups water

¼ cup vegetable oil

Cilantro mint chutney to serve

In a medium bowl, sift the chickpea flour. Add the turmeric, red chilli powder, salt, carom seeds, green chili, grated ginger, red onion and cilantro. Add the water slowly and whisk with a balloon whisk to combine the ingredients. Keep whisking vigorously for 2 to 3 mins., until smooth and well combined. Set aside for 10 mins.

Heat a medium skillet on medium high for 2 to 3 mins. Splash some water on top of the hot skillet. When the water sizzles and evaporates, you know the skillet is hot enough. Wipe a wet paper towel (water squeezed out) on the skillet, to lower the temperature.

Using about a ¼ cup of the batter, pour it in the middle of the skillet, and using the back of a rounded ladle, immediately spread the batter in an outward spiral fashion, forming a circle about 7 inches in diameter.

Drizzle 1 tsp of oil around the pudla. Let it cook for about 2 mins. Using a flat spatula, invert the pudla to cook on the other side. The cooked side should be slightly brown in colour. Cook for 30 seconds. Invert again, fold and plate.

Repeat with remaining batter.

Serve with cilantro mint chutney, ketchup or yoghurt.

SAMBHAARO (CABBAGE AND CARROT SALSA)

3 tablespoons olive oil

1½ teaspoons mustard seeds

10 to 12 curry leaves

1 to 2 green chillies, split in half and seeds removed

1 cup finely shredded savoy cabbage

1 cup finely shredded purple cabbage

½ cup finely shredded carrots (preferably long shreds)

3/4 tsp ground turmeric

1½ to 2 tsp kosher salt

1½ tsp granulated sugar

1 tablespoon fresh lemon juice

In a large wok or large deep saucepan on medium heat, add the olive oil. Let it heat for a minute. Add the mustard seeds, curry leaves, and green chillies and sauté for 30 seconds until the mustard seeds splatter.

Add all the shredded vegetables and toss for a minute with tongs or two wooden spatulas to gently coat the tempering on the vegetables.

Add the turmeric, salt, sugar, and lemon juice, and toss again for another minute to gently coat all the vegetables.

Turn off the heat and plate the salad. It is ready to serve.

FAJETO (MANGO KADHI)

1 large mango, peeled, de-seeded and cut into pieces

1¼ cups Greek yoghurt

2 tbsp chickpea flour

1 green chilli

1½ to 2 tsp ground ginger

2 tsp salt

¾ tsp turmeric

3 cups water

1½ tbsp jaggery

Tempering:

2 tbsp ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

Pinch of asafoetida

5 to 6 cloves

10 curry leaves

1-inch cinnamon stick, broken into pieces

2-3 dried red chillies

Garnish:

¼ cup finely chopped cilantro

In a high-speed blender, add the mango, Greek yoghurt, chickpea flour, green chilli, ground ginger, salt, turmeric and two cups of the water. Blend until smooth.

In a medium to large pot on medium heat, add the ghee and heat it for a minute. Add the spices for tempering and heat until they splatter – 30 to 40 seconds.

Pour the mango-yoghurt mixture into the tempering. Do this carefully because the spices can splatter everywhere. Add the remaining water and jaggery to the kadhi.

This step is important. Continuously stir the kadhi with a spatula in a number 8 shape for the next 15 mins. It will come to a boil 7 to 8 mins. into the stirring and will come to the top of the pot but eventually subside with continued stirring. Keep stirring for the whole 15 mins. to ensure a smooth, even texture.

Garnish with cilantro and serve.

CHAI MASALA

6 cinnamon sticks

l½ tbsp black peppercorns

1 tbsp cloves

2 tbsp fennel seeds

3 tbsp cardamom pods

¼ cup + 1 tbsp ground ginger

Grind all the whole spices except the ground ginger in a high-speed blender for 2 minutes. The mixture should form a fine powder.

Pour the ground mixture into a glass jar using a funnel (to prevent spills).

Add the ground ginger and mix it well with a spoon or simply close the jar and shake it to combine.

Store in an airtight container in a cool dark place for up to 6 months.

KITCHEN TABLE

MOTHER’S WAYS

PUDLA (CHICKPEA FLOUR CREPES)

SAMBHAARO (CABBAGE AND CARROT SALSA)

FAJETO (MANGO KADHI)

CHAI MASALA