Recipes passed down // At Lune, we decided to reach out to our lovely community to share their most cherished recipes that have been passed down to them through generations of strong and beautiful women for Mother's Day.
1) Sattu Summer Drink by Naveli Choyal
Pictured above Naveli and her Mother, Prapti
Sattu summer drink
- 2 tsp sattu powder ( sattu powder is prepared by dry roasting barley and bengal gram)
- 1 tsp dhaga mishri
- 1 cup cold water
- Mix the powder in a cold glass of water and then add the dhaga mishri as per preference, stir the ingredients well and your summer drink is ready.
“My Grandmother would make a Sattu drink for my Mother during summers — everyday. She passed away when my mother was really young — so it’s just one of the memories from her childhood which got passed on to us.”
Naveli Choyal is an art director, photographer and stylist based between Delhi and Ajmer. She captures stories of her culture through still images and brings out the relevance of age old objects in today’s fast moving lifestyles. She also has a personal inclination towards her family history and archiving them.
2) Kopra Paak by Natasha Mehta
Pictured above Natasha and her Mother, Roopal
- 1 bowl grated coconut
- 1/2 sugar
- 21/2 milk
- 2 tablespoon ghee
- 2 elachi (based on taste)
- kesar (4-5 strands)
- Mix all the ingredients together.
- Put it on the stove.
- Keep mixing until the milk turns into a mava (until milk is evaporated).
- Apply extra ghee to a pan and pour it on a pan.
- Once cooled, cut it into squares .
“I studied at a boarding school in Bangalore for the majority of my life. When I came back to Mumbai for holidays, my Nani and Mum would have a hot tray of Kopra paak just ready for me. This at first started as a coincidence, but as years went by it became tradition. Kopra paak was my Nani’s and Mum’s way to show love and happiness when I came back home after long periods of time.”
Natasha is part of Community at Lune. She found Lune through her Mother when her Mother gifted her the Phases choker for her own birthday.
3) Quicked Curried Potatoes by Simran Dhurandhar
Pictured above Simran and her Mother, Sneha
Quick curried potatoes
- 2 peeled potatoes
- 1 tomato
- 1 piece of ginger
- 1 handful of coriander leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kashmiri chilli powder
- 2 tablespoon oil
- 1/2 a glass of water
- Take two peeled and sliced potatoes, one chopped tomato, handful of coriander leaves.
- Arrange potato slices in a flat vessel, add tomato pieces on top, grate a one inch piece of ginger on top.
- Add half teaspoon of turmeric and kashmiri red chilli powder, 2 tbsp of oil and salt to taste.
- Add half a glass of water. Cook on a medium flame with a lid on top till the potatoes are cooked.
- Garnish with coriander leaves.
“The main ingredient in any comfort food is always Mamma's love. This is a simple recipe that would brighten up my mood on gloomy days. My mother would serve it piping hot and with a special side of a bear hug so it brings back warm memories always.”
Simran Dhurandhar, co-founder of Simrasa Luxuries — a sustainable and luxury haircare brand, got gifted her first Homecoming mini key charm necklace from Lune. The key charm indicates opening doors to new and bigger opportunities which has surely happened for Simran.
4) Meetha Achar by Cherry Nair
Pictured above Cherry and her Mother
Meetha achar - 5kg
- red carrots 2 kg
- turnip 2 kg
- cauliflower 1 kg
- ginger 250 gms
- garlic 250 gms
- jaggery 1.25 kg
- mustard Seed 200 gms
- salt to taste
- white vinegar 1/2 cup
- red chili powder / cayenne powder to taste
- mustard oil 1/4 litre
- Chop the veggies in medium sized chunks. Coarse grind the ginger and garlic. Coarse grind mustard seeds as well just to break them a bit but not into a fine powder.
- Add the chopped cauliflower in a pot of boiling water for a quick bit, strain and keep aside.
- Dry the chopped carrot, cauliflower, turnips in sunlight from morning to evening unil moisture is evaporated.
- Take a kadai and heat salt for a min so moisture evaporates.
- Heat oil in a pot and sautée ginger and garlic on low flame. It should be light brown and soft.
- Take the pot down from the flame. Add red chili powder
- In a kadai melt jaggery in 1/2 cup vinegar. Add salt, ground rai, ginger and garlic masala in the veggies.
- Lastly add melted jaggery and mix thoroughly. It will look thick on the first day but it will become watery the next day.
- Keep it sealed in an airtight glass jar in room temperature until the veggies have become soft and mustard has let out its flavour and is well combined with the sweetness of the jaggery. Usually this takes 5-7 days depending on the weather.
- Store in a refrigerator and enjoy with warm punjabi parathas.
“I seldom fancy pickles. But every winter I wait until my Mom and Grandmother make this magic potion of masalas that never fails to delight my tastebuds with its sweet, grounding and soulful relishing taste.
As I recently discovered my love for Indian cooking, my Mother has been an instrumental guide in shaping my recipes, just like in the movie Ratatouille, she is the hidden chef in my hat spilling her food secrets so I can please my stomach and senses.”
Cherry juggles roles between being an entrepreneur and by taking her family legacy ahead, a fashion designer and a home chef. She enjoys a life where she’s constantly making efforts to upcycle, recycle and live a low waste lifestyle.
5) French Toast by Tanya Puri
Pictured above Tanya and her Mother, Nina
- 2 slices brown bread
- 1 egg
- vanilla essence
- cinnamon powder to taste
- powdered sugar 2 tbsp
- butter 2 tbsp
- granulated brown sugar to taste
- Keep aside the slice of bread.
- Break the egg in a flat vessel, beat it until it’s light and fluffy, add the sugar powder.
- Soak the bread inside the egg mixtures for 2 minutes until it’s fully soft and absorbed.
- In a separate frying pan add the butter and let it heat up.
- After the butter turns golden brown, remove the bread mixture, put it on the pan and wait for it to get brown on one side, then flip it and repeat. After it is cooked on both sizes - serve and sprinkle with cinnamon powder + add a pinch of granulated brown sugar.
“This recipe is more nostalgic rather than palette focused for me as it brings back memories of me waiting eagerly for my French toast before school and none of my other friends would have it at their homes so it also made me feel very special. This is an especially simple recipe to execute and whenever I am away from my Mother, I make it and it reminds me of my pre-school breakfast.”
Tanya Puri is an Interior designer at Sanjay Puri Architects, she recently purchased her first Lune piece. This is the glossy small gold viper chain. Tanya thinks this piece is extremely versatile and adds that slight element of finesse to any outfit.