This Mother's Day, the Chefs at ITC Hotels, take a trip down their childhood memory lanes and pen down the heartwarming stories of love and appreciation for their mothers, through their best recipes.
Chef Priyanjana Pyne fondly remembers learning the tips and tricks to perfect her Bengali cuisine, passed down to her by her mother. While the raw jackfruit fritters sizzle into golden bites of heavenly flavours, Priyanjana walks us through the recipe of her mother’s Echorer Bora.
|Raw Jackfruit (Peeled Echor)||2 cups (250 gms)|
|Large peeled Potato||1 (100g)|
|Ginger Paste||1 tbsp|
|Garlic Paste||1 tbsp|
|Onion Paste||2 tbsp|
|Turmeric Powder||1 tsp|
|Red Chilli Powder||1 tsp|
|Garam Masala Powder||1 tsp|
|Refined Oil||½ cup (100ml)|
Serves: 2. Great as a vegetarian evening snack; gluten free and dairy free appetiser.
From the bylanes of the Pink City, wisps a rich aroma of bold flavours and the sizzle of the Rajasthani Red Chilly, Chef Kusha Mathur reminisces about her mother’s Laal Maas gravy. A food connoisseur at her heart, Kusha, has always found happiness in food and turned the childhood love for the culinary art into her profession. Here’s Mrs. Mathur’s carefully curated recipe for Laal Maas sprinkled with love.
|Curry Cut Mutton||2.5 cups (500 gms)|
|Onion (finely sliced)||2|
|Ginger garlic paste||1 tbsp|
|Rajasthani Mathania Red Chillies or |
Kashmiri Red Chillies
|Coriander powder||2 tsp|
|Garam Masala powder||¾ tsp|
|Whisked Curd||3 tbsp|
|Black cardamom pods||3|
Serves: 2. Mildly crush the spices before sauteing in ghee to release maximum flavours.
While growing up, Chef Neha Malhotra was in-charge of the ingredient list every time her mother prepped to whip up a batch of her heavenly cookies. Neha remembers her mother’s words - ‘it’s the little memories that make a lifetime’ as she shares a special recipe from her childhood. Lovingly she calls it her Mum’s Cherry Pie.
|For the Crust:|
|Flour||2 ½ cups|
|Cold butter, cubed||1 cup|
|Chilled water||½ cup|
|For the Filling:|
|Fresh cherries, stemmed and pitted||5 cups|
|Corn flour||3 tbsp|
|Lime juice||2 tbsp|
|Zest of 1 lime|
|Vanilla essence||½ tsp|
|Unsalted butter, cubed||2 tbsp|
Serve warm with vanilla ice cream and fresh cream.