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These recipes from Ammi's Kitchen: Heirloom Recipes From Rampur are a tribute to all grandmothers

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KATHAL KEBAB

1 kg diced jackfruit (kathal)

11/2 cups Bengal gram (chana dal), boiled

1 tsp red chilli (kutti lal mirch) powder

1 tsp garam masala

2 medium onion, one sliced and one finely chopped (finely chopped)

1 Maggi Magic Vegetarian Cube

1 kg diced jackfruit

1 tbsp ginger-garlic paste

1 tsp salt

5 to 6 green chillies (hari mirch), chopped

2 to 3 tbsp fresh coriander (dhaniya), chopped

1 tbsp gram flour (besan), roasted

1 cup refined oil

MAKES: 20 to 22 kebabs > PREP TIME: 15 minutes > COOKING TIME: 60 minutes

1. In a pressure cooker over high heat, combine the jackfruit, chana dal, chilli powder, garam masala, onion, Maggi cube, ginger-garlic paste, and salt with two cups of water. Lock the lid in place and cook for 20 to 25 minutes, or until three or four whistles are released, ensuring that the dal and jackfruit are thoroughly cooked. Remove from heat.

2. Let the pressure release and open the lid. Allow the mixture to cool and transfer it to a blender. Grind it on a medium setting until it turns into a thick paste.

3. Add the finely-chopped onions, green chilli, and coriander to the paste and mix well. Stir in the roasted besan and gently knead the mixture.

4. Wet your hands and, taking small portions, shape the mixture into equal-sized round, flat kebabs of two- to three-inch diameter.

5. In a large heavy-bottomed frying pan, add three tablespoons of oil (for a batch of four to five kebabs). Shallow fry the kebabs in small batches until golden brown on both sides.

RAMPURI DAL