Reshma Aslam shares her fav recipes from her mother's kitchen. You can share yours too!

Besan Ke Laddoo

My mom used to make these laddoos during festivals. They are very easy to make.

Ingredients

• 100 gm besan (gram flour)
• 100 gm ghee
• 100 gm sugar
• 1/4 tsp powdered green cardamom
• Few almonds sliced
• Silver vark (foil)

Method

• In a heavy bottom pan, heat some ghee.
• Lower the flame and add gram flour.
• Keep on stirring it continuously for about 30 minutes till it turns golden brown.
• Allow it to cool for a few minutes.
• Add sugar, green cardamom and mix it well. Allow it to cool completely.
• Make small or medium sized balls.
• Garnish with silver vark and sliced almonds.
• Besan laddoos are ready.

Suji Ka Halwa

Mom used to make this Halwa when guests came over at our place and serve it to welcome them.

Ingredients

• 250 gm ghee
• 250 gm suji (rava)
• 250 ml milk
• 100 gm sugar
• 1/2 cup milk
• Few mixed nuts
• 1 tsp vanilla essence

Method

• In a heavy bottomed pan, heat ghee.
• Add suji and keep stirring continuously till it turns golden.
• Add sugar and stir.
• Add vanilla essence and keep stirring.
• Slowly add milk.
• Continue stirring till the mixture starts thickening and leaves sides.
• Cover and let it simmer on low flame for a minute.
• Garnish with nuts and serve hot.

Kadhi with Pakoras

This is one of the best dishes my used to mother make. She'd usually make this once every week for either lunch or dinner.

She used to make some extra Pakoras which we used to eat as snacks in the evening.

Ingredients

For Pakoras

• 1 cup besan (gram flour)
• 1 onion chopped
• 2 green chilli chopped
• Salt to taste
• Some coriander leaves chopped
• 1/2 tsp turmeric
• Small pinch of soda bi-carb
• 1/2 cup water
• Oil for frying

For Kadhi

• 1 cup dahi
• 1 and 1/2 tbsp besan (gram flour)
• 1/4 cup coriander leaves, finely chopped
• 2 green chillis, finely chopped
• 1 tsp roasted cumin seeds
• 1/2 tsp turmeric
• 1 and 1/2 glass of water
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp kasuri methi
• Few curry leaves
• 3 to 4 cloves of chopped garlic

Method

For Pakoras

• Take a mixing bowl and add all the ingredients for pakoras in it (except oil) to make a semi-thick batter.
• Heat a pan and add oil for deep frying.
• Make small round pakoras with the batter and drop it in the oil a few at a time, in batches.
• Fry till they turn golden brown.
• Remove from the pan and keep aside.

For Kadhi

• Make a paste with coriander leaves, chillis, roasted cumin seeds, turmeric and half cup water.
• Add this paste to the curd and mix well.
• Add besan and mix well.
• Add a glass of water.
• Heat this curry on low to medium heat. Keep stirring so that no lumps are formed. Bring it to boil.
• In a separate pan, heat some oil and add chopped garlic.
• When it turns brown, add kasuri methi, cumin seeds and curry leaves.
• When they start popping, add the contents to the boiling curd mixture. Stir well.
• Add pakoras one by one and bring it to a boil.
• Kadhi with Pakoras is ready.
• Serve with rice or Khichdi of your choice.

Besan ka Thepla

My mom made the best Theplas and it was a breakfast staple at out house every Sunday.

Ingredients

• 1 cup besan (gram flour)
• 1 tbsp kasuri methi
• 1/4 cup chopped coriander leaves
• 3 to 4 green chillis chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 2 to 3 tbsp oil
• 2 cup water

Method

• Mix all ingredients in a bowl (except oil and water).
• Then add water and mix well to make a batter (like dosa batter).
• Heat oil in a frying pan.
• Add a small quantity of batter and spread it evenly.
• Fry and flip till it turns golden brown on both sides. Make sure the sides are cooked well.
• Serve hot with green chutney or tomato sauce.

Have an interesting recipe to share? 

Write in to us at getahead@rediff.co.in (subject: Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.

We'll publish the best preparations right here on Rediff.com and in India Abroad.