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

• 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.  

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 .

Pictured above Simran and her Mother, Sneha

• 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
•  salt 
•  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.

Pictured above Cherry and her Mother

• 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.

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.