ther’s recipe culinary chefs and their mother’s inspired recipes


Kunal Kapur’s Gulab Jamuns Ingredients For sugar syrup


• 2 cups sugar • 1 cup water • 1 lemon wedge • 1 pinch • saffron


Method


• Boil the sugar, lemon wedge and water with a pinch of saffron on low heat


• For the dough, mix the milk powder, desi ghee, baking soda with a dash of water


• 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


• Once brown, take them out, and dip them in warm sugar syrup. Serve after an hour.


Ranveer Brar’s Punjabi Chol Ingredients


For chole • • 1tbsp oil • 2-3tbsp clarified butter • 1tsp cumin • 2tbsp chopped garlic • 1 and 1/2tbsp ginger garlic paste • 1tsp red chilli powder • 1tsp coriander leaves • 1tsp turmeric • 1tsp garam masala • 1tbsp chopped chillies green • 1/4 cup chopped onions • 1 cup chickpeas, soaked in water and boiled in tea water • Salt to taste • 1tbsp roasted coriander • 1tbsp chopped coriander • 1/2 lemon


book Method


• Heat some oil in a pan • 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


• 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


• Pour the chutney on the chickpeas. Garnish the dish with coriander, mint and onions.


53 I INDIAN MIRROR MAY 2017


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