Feed that child: Family recipes 

Editor’s Note: These unique  family recipes, curated by mothers in Gurgaon, offer a delicious serving of nostalgia that will tempt the most difficult child. We’ve picked a snack, a main course, a relish, and a dessert, to make a meal of it. Yes, they are all from North Indian states, but the flavours and ingredients are diverse. Excerpted from ‘Flavours of India’, edited by Neela Kaushik and Shibani Sethi, with permission from Aleph Book Company. 

Badeel by Ratna Pande, Uttarakhand

This recipe is a cherished family snack passed down through generations, from my grandmom to my mom and now to me. It’s ideal for tiffins, party starters, or as a side dish. Because it boasts of a long shelf life even without refrigeration, I’ve often carried it in airtight steel boxes on my travels. Made from lentils, it’s not only nutritious but also flavourful, thanks to the seasoning.

Since my mom’s passing, preparing this snack has become a way to honour her memory and revisit cherished moments—it surpasses any ready-made options available today. The non-fried version is an excellent choice for those on a diet, while the fried version is perfect for active children involved in sports and school. The tempering enhances its taste and makes it easy to digest, despite being made from pulses. Its soft texture made it a favourite of my grandmom in her old age—it became her go-to snack as she found it comforting and relied on it for warmth. This versatile dish truly caters to all ages and occasions, making it a timeless family favourite.

Serves: 4-5
Preparation time: 1 hour 45 minutes

Cook time: 30-40 minutes

Ingredients

Chana dal (split Bengal gram ) 200 gms

Green chillies 4

Garlic 4–5 cloves

Ginger 2-inch piece

Red chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Onion 1 tbsp, chopped

Coriander leaves 25 gms, chopped

Oil 1 tbsp

Chilli flakes 1 tbsp, to garnish

Salt to taste

FOR TEMPERING:

Mustard oil 2 tsp

Mustard seeds ¼ tsp

Curry leaves 8–10

Method

• Soak chana dal in water for 60–90 minutes. Wet grind the soaked dal to a smooth paste and keep aside.
• Grind green chillies, ginger, and garlic to form a paste and set aside.
• Heat oil in a pan and fry chopped onion till golden brown.
• Add red chilli powder, turmeric powder, and coriander powder.
• 20 Flavours of IndiaMix well and let it cook for 2 minutes. Put in salt and the chilli-ginger-garlic paste. Cook again for 3–4 minutes.
• Add the lentil paste to the pan. Stir continuously with a spatula and cook for 20–30 minutes until it thickens into a well-roasted paste.
• Add chopped coriander leaves and mix well. Spread the mixture evenly to half inch thickness on a greased thali or flat tray.
• If it’s too hot outside, refrigerate it for 1 hour. Otherwise, allow it to cool at room temperature.
• Once set, insert a toothpick into the centre. If it comes out clean, Badeel is ready. Cut into rectangular pieces and arrange them on a plate nicely.
• Now, heat 2 tsp of mustard oil, add ¼ tsp of mustard seeds, and 8–10 curry leaves. Let them splutter. Garnish the Badeel by pouring this tempering over the pieces.

Serving suggestion: Serve as is or pair with hemp chutney.

Note: The Badeel pieces can also be deep-fried before garnishing. They can be stored in an airtight container for up to a week.

Kacche Ambh di Mahni (Raw Mango Sweet and Sour Relish) by Priyanka Rajpal, Punjab

This recipe holds a special place in my heart, not only for its rich, tangy-sweet flavours, but also because it’s a true heirloom, passed down through generations in our family. My baba (grandfather) taught my mother how to make Kacche Ambh di Mahni, a distinctive Punjabi mango curry that blends the sharpness of raw green mangoes with a subtle sweetness, creating a harmony of flavours that dance on the palate. What made this dish even more special was Baba’s insistence on including the guthli (mango seed), a nod to his belief that nothing should ever go to waste.

Baba often reminisced about his time in pre-partition Pakistan, sharing stories of foraging for fallen kacche ambh (raw mangoes) after unseasonal summer rains. These small, yet incredibly juicy mangoes, which might otherwise have been discarded, were transformed by Baba into this delightful dish. He would always highlight that even the tiniest mangoes were rich with gooda (flesh), a testament to the abundance of the land he came from. 

In Punjabi households, food is more than just sustenance—it’s the heartbeat of the home, the thread that weaves generations together. This dish, in particular, is a treasure trove of memories. Baba knew mangoes were my favourite, and he would lovingly prepare this curry just for me, filling the kitchen with its mouth-watering aroma.

Now, I carry on this tradition with my daughter. Although we live in Australia, where raw mangoes can be hard to find, we savour every bite of ‘guthli wali mahni’ whenever we manage to get them from the Indian grocery store. It’s a rare treat, a taste of home and heritage, linking us to the past while creating new memories for the future.

Serves: 4

Preparation time: 10 minutes

Cook time: 10 minutes

Ingredients

Raw mangoes 8–10, small-sized

Mustard oil 2 tbsp

Cumin seeds 1 tsp

Fennel seeds 2 tsp, crushed

Kalonji (nigella seeds) 1 tsp

Coriander seeds 1 tsp, crushed

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Jaggery 2 tbsp, powdered

Green chillies 2, slit in half

Salt to taste

Water 450 ml

Method

• Wash and peel the raw mangoes. Cook them in a pressure cooker with some water until it releases 1 whistle. Let the pressure release naturally. Remove the mangoes and extract their pulp,making sure to retain the seeds and the cooking water.
• Heat oil in a kadhai. Add the cumin seeds and let them splutter. Then, add green chillies and the remaining spices like turmeric powder, red chilli powder, coriander seeds, fennel
• seeds, and kalonji.
• To prevent the spices from burning, add a tablespoon of water and sauté briefly.
• Now, add the boiled mango pulp, the seeds, and the stored water.
• Stir in jaggery and salt as per taste (ensuring the relish keeps a balance of sweet, sour, and salty), and cook until the mahni thickens slightly.

Serving suggestion: Serve it hot with rice, roti, or paratha.

Note: Sugar can be used as a substitute for jaggery. However, jaggery imparts a rich golden-brown colour to the mahni.

Murgh Chole (Chicken and Chickpea Curry) by Nancy Singh, Punjab

In most north Indian homes, chicken curry and chole are more than just dishes—they are an emotion. A bowl of curry served with rice or chapati is a beloved staple for lunch or dinner. The aroma of spices blending with the nutritious chickpeas and tender chicken evokes cherished memories of my mom’s kitchen. This unique combination, a childhood favourite, hails from the fertile lands of Punjab and Sindh (now part of a

neighbouring country). My love for this recipe was passed down from my mom, and now, my daughter loves it so much that I’m sure she will pass on the recipe to the next generation.

Serves: 3-4

Preparation time: 30 minutes

Cook time: 1 hour

Ingredients

Chicken 400 grams, with bone

Chickpeas 200 grams, boiled

Mustard oil/Desi ghee 100 ml

Onions 2, large

Tomatoes 2

Bay leaf 1

Garlic paste 1½ tsp

Ginger paste 1½ tsp

Salt 1½ tsp or to taste

Cumin seeds ½ tsp

Coriander powder ½ tsp

Turmeric powder ½ tsp

Red chilli powder 1½ to 2 tsp

Garam masala ½ tsp

Black pepper powder ½ tsp

Coriander leaves 50 gms, finely chopped

Green chillies 3–5, finely sliced

Meat masala (optional) 2 tsp

Kasoori methi (optional) ½ tsp

Water 200 ml (approx.)

Whole spices (optional)

Cinnamon 2 x 1” sticks

Star anise 1

Black cardamom 1

Cloves 8–10

Method

• Dice the onions and tomatoes into small pieces and set them aside.
• Take a pan or kadhai and put it on medium-high heat. Add oil once the pan is hot.
• Then, add cumin seeds, bay leaf, and whole spices (if using). 
• Next, add the chopped onions and cook until they start to turn golden brown at the edges.
• Add the garlic and ginger pastes and stir for another minute or two.
• Then, add salt, red chilli powder, turmeric powder, and coriander powder. Cook the mixture until the raw smell of masala disappears, being careful not to burn the mixture. If it starts to stick, add a tablespoon of water.
• Now add the chopped tomatoes and cook until they soften.
• Add the chicken pieces and stir-fry for a minute.
• Pour in 200 ml of hot water, add the boiled chickpeas, and bring the mixture to a boil. Cover the pan with a lid and let it simmer on low heat for another 25–30 minutes.
• Remove the lid and check if the chicken is cooked. Allow it to cook for another 5–10 minutes, depending on how tender you want the chicken.
• Adjust the consistency of your gravy by adding more water if necessary, and then add meat masala, garam masala, black pepper powder, green chillies, and kasoori methi (if using).
• Garnish with coriander leaves and green chillies.

Serving suggestion: Serve it hot with steamed rice or parathas.

Haldi ki Pinni (Turmeric Energy Balls) by Deepa Verma, Punjab

In the heart of Punjab, in a quaint village named Lohia, my dadi, a striking 5-feet-7-inches tall woman with an exceptional talent for both cooking and crocheting, created dishes that were nothing short of magical. Her kitchen was a sanctuary of

heavenly flavours, where even a simple Mathra Pulao became a feast fit for royalty.

Among her many culinary gems, one recipe stands out—Haldi ki Pinni. This dish is a testament to Dadi’s culinary genius. Known for its health benefits, particularly in healing internal injuries and boosting overall wellness, these pinnis blend taste and nutrition perfectly.

Today, this recipe is a highlight at our family gatherings and a weekend favourite at home. Every time I prepare Haldi ki Pinni, it feels as if Dadi is right there with me, guiding my hands and filling the house with the warmth of her love. It’s not just

food; it’s a piece of my heritage, a slice of nostalgia, and a bowl full of love. Making Haldi ki Pinni is more than just following a recipe; it’s about honouring Dadi’s legacy and sharing a piece of our history with every bite. This dish binds us together, generation

after generation, reminding us of the simple joys and rich traditions that make our family unique.

So, here’s to Dadi and her incredible Haldi ki Pinni—a dish made with love, from our kitchen to yours. Enjoy these pinnis with a glass of milk for a perfect start to your day, and remember to store them in the fridge to keep their freshness and benefits intact.

Make: 1 kg

Preparation time: 15 minutes

Cook time: 40 minutes

Ingredients 

Raw turmeric 250 gms, washed, peeled, and grated

Desi ghee 500 grams

Milk 1 litre

Besan (chickpea flour) 250 grams

Almonds 100 grams, chopped

Cashews 100 grams, chopped

Raisins 50 grams

Jaggery/Desi khaand 500 grams, grated

Method

• Start by thoroughly washing the raw turmeric. Peel and grate it. (It would be helpful to wear gloves for this step as raw turmeric will stain your hands yellow.)
• In a pan, heat 250 grams of ghee. Add the grated raw turmeric and cook it over a low flame for about 10 minutes, stirring occasionally.
• Once the turmeric is sautéed, pour in 1 litre of milk. Keep stirring until all the milk vaporizes and the mixture thickens.
• In a separate pan, heat the remaining 250 grams of ghee and add besan. Roast it over medium heat, stirring continuously, until it turns golden brown.
• Combine the cooked turmeric mix and the roasted besan in one pan. Stir well to evenly blend everything together.
• Add the chopped dry fruits to the pan. Mix well and roast for another 5 minutes.
• Add the grated jaggery to the mixture. Stir continuously until the jaggery melts and blends in completely.
• Remove the pan from the stove and let it cool slightly. While it’s still warm, shape the mixture into small balls (pinnis). Let the pinnis cool completely and then store them in an airtight container.
• Enjoy your nutritious and delicious Haldi ki Pinni!

Note: You can adjust the amount of jaggery/desi khaand and dry fruits according to your taste.

Storage: To maintain freshness, store these Haldi ki Pinnis in the fridge. Due to the milk content, they can spoil quickly if left out at room temperature. Keep them chilled to enjoy their benefits for longer. Simply heat a little before eating.