India’s top culinary chefs and their mother’s inspired recipes

Sanjeev Kapoor’s Chocolate Barfi

Ingredients

  1. 3tbsp cocoa powder
  2. 500gm khoya or mawa
  3. Some oil for greasing
  4. 1/2 cup powdered sugar
  5. Edible silver foil

Method

  1. Crumble the khoya and grease a tray with the oil and set both aside
  2. Cook the khoya in a non-stick pan. Stir it continuously, till it has completely melted, and you have achieved a thick sauce-like consistency. Make sure that the khoya does not change colour Remove the khoya from the heat and let it cool. Add powdered sugar, and mix well
  3. Pour half of the mixture onto the greased tray. To spread the khoya evenly on the tray, hold the tray at both ends, and tap it firmly on a hard surface two or three times. Set aside to coolPlace the remaining mixture on low heat. Add the cocoa powder, and mix well
  4. Pour the cocoa mixture over the mixture in the tray and spread it evenly. Set aside to cool
  5. Cut the cake into pieces and serve. Cover the pieces with edible silver foil, if desired.

Vikaas Khanna’s Kada Prasad

Ingredients

  1. 250gm whole wheat flour
  2. 250gm sugar
  3. 750ml water
  4. 250gm clarified butter
  5. 1/4tsp cardamom powder
  6. 1tbsp almonds, slivered

Method

  1. Combine the sugar with water in a heavy saucepan, and place it over a medium flame. Stir it at regular intervals till the sugar dissolves. Turn off the flame and keep the syrup warm
  2. Heat the clarified butter in a large, heavy pan over a medium low flame. Add the flour, and cook while stirring it non-stop till the flour turns golden and the raw flavour goes away. Make sure the flour doesn’t stick to the base of the pan
  3. When the flour is golden and smells nutty, carefully whisk in the syrup that you had prepared previously. Avoid making lumps. Continue cooking and stirring the mixture till it is thick in consistency
  4. Add some cardamom powder, and serve hot.

Kunal Kapur’s Gulab Jamuns

Ingredients

For sugar syrup

  1. 2 cups sugar
  2. 1 cup water
  3. 1 lemon wedge
  4. 1 pinch
  5. Saffron

Method

  1. Boil the sugar, lemon wedge and water with a pinch of saffron on low heat
  2. For the dough, mix the milk powder, desi ghee, baking soda with a dash of water
  3. Heat the pan, and toss the dough around for two minutes. Remove and cool this mix completely. Now add the refined flour and mix it well. Divide the dough into small balls, and deep fry each in moderately hot oil, till each ball turns brown in colour
  4. Once brown, take them out, and dip them in warm sugar syrup. Serve after an hour.

Ranveer Brar’s Punjabi Chole

Ingredients

For chole

  1. 1tbsp oil
  2. 2-3tbsp clarified butter
  3. 1tsp cumin
  4. 2tbsp chopped garlic
  5. 1 and 1/2tbsp ginger garlic paste
  6. 1tsp red chilli powder
  7. 1tsp coriander leaves
  8. 1tsp turmeric
  9. 1tsp garam masala
  10. 1tbsp chopped chillies green
  11. 1/4 cup chopped onions
  12. 1 cup chickpeas, soaked in water and boiled in tea water
  13. Salt to taste
  14. 1tbsp roasted coriander
  15. 1tbsp chopped coriander
  16. 1/2 lemon

Method

  1. Heat some oil in a pan
  2. Add the clarified butter, cumin, chopped garlic, red chilli powder, coriander leaves, turmeric, garam masala powder, chopped green chillies, chopped onions, tomato paste, chopped tomatoes, chickpeas (soaked in water and boiled in tea water), salt and water, and let it cook
  3. To prepare the chutney, add the chopped onions and tomatoes, coriander, tamarind paste, salt, red chilli powder and oil in a bowl, and mix well
  4. Pour the chutney on the chickpeas. Garnish the dish with coriander, mint and onions.