Mother's Day, celebrated on May 12, 2024, is a cherished occasion dedicated to honouring the remarkable women who fill our lives with love and wisdom. This special day is an opportunity to celebrate the unique bonds and acknowledge the countless sacrifices and unwavering support provided by mothers everywhere. This Mother's Day, create unforgettable moments together over a delicious meal that celebrates the extraordinary woman she is and let it be your way of showing how much she means to you.
1. Avocado, Mango And Pecan Salad With Honey Vinaigrette (By Chef Arastu Chaturvedi, CYK Hospitalities)
Ingredients:
- Avocado (Sliced) - 60 Gms
- Ripe Mango (Diced) - 60 Gms
- Pecans (Toasted) - 15 Gms
- Red Onions (Sliced) - 20 Gms
- Iceberg Lettuce - 30 Gms
- Romaine Lettuce 30 Gms
- Bell Peppers (Sliced) - 20 Gms
- Feta Cheese (Crumble) - 10gms
- Olive Oil - 15 Gms
- Honey - 20 Gms
- Apple Cider - 5 Gms
- Lime Juice - 5 Gms
- Salt - 3 Gms
- Pepper - 3 Gms
- Coriander (Chopped) - 10
Method:
- In a small bowl, whisk together the olive oil, honey, apple cider vinegar, lime juice, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the mixed greens, sliced avocados, diced mangoes, and chopped toasted pecans.
- Sprinkle crumbled feta cheese and chopped fresh cilantro over the salad for added flavour and texture.
- Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat all the ingredients evenly with the dressing.
- Transfer the salad to individual serving plates or bowls and serve immediately as a refreshing and nutritious appetiser or a side dish.
2. Shakshuka (By Chef Kunal Kapur, Saffola Oils)
Ingredients
- 3 tablespoons of oil
- 2 teaspoons of chopped Garlic
- ½ inch of chopped Ginger
- 1 cup of diced Onion
- 1 cup of diced Capsicum
- 1 cup of diced Tomato
- 1 no of chopped Green chilli
- 2 cups of Fresh Tomato puree
- 1 tablespoon of Kashmiri chilli powder
- ½ teaspoon of Turmeric powder
- Salt – to taste
- ½ teaspoon of Sugar
- ½ cup of grated Cheese grated
- 4-5 nos of Eggs
- Handful of Black olives
- Handful of Green olives
- Handful of chopped Coriander
Accompaniments
- Sourdough bread slices
- Mint tea
Preparation time: 35 mins
Serves: 4
Method:
- Take a frying pan, heat it and drizzle oil
- Once the oil is hot, add in garlic and ginger, and stir them while ensuring they do not turn brown
- Add in onions, tomato, capsicum and green chilli, and toss them for a minute on high heat
- Sprinkle chilli powder and turmeric, stir fry it and then pour the tomato puree
- Add salt and a pinch of sugar, and cook for 3-4 mins on high flame
- In a separate bowl, break an egg. Lower the heat and part the vegetables to create a circular cavity in the centre of the pan to pour the egg. Repeat the process with the remaining eggs and then sprinkle grated cheese over the entire dish
- Allow the eggs to get cooked by covering the pan with a lid for 4-6 mins on low heat. Ensure that the egg yolk does not get completely cooked and stays a bit runny
- Open the lid, and garnish the dish with olives and chopped coriander. It is ready to be served hot with crisp bread and mint tea.
3. Sweet 'n' Spicy Mushroom Fry (By Chef Ranveer Brar, Hershey’s)
Ingredients:
- 2 tablespoons caramel syrup
- 1 tablespoon oil
- 3 tablespoons garlic
- 1 onion finely diced
- 10 -12 whole mushrooms
- salt to taste
- 3/4 tablespoon chilli sauce
- 1 teaspoon cayenne pepper powder
- 2 tablespoons vegetable stock
- 1 tablespoon corn flour mixed with water
- spring onion greens for garnish
Equipment needed:
- Wok
- 2 serving plates
Method:
- Heat some oil in your wok, add chopped garlic and onion and cook for 5 minutes.
- Rinse your mushrooms with water and add them to the wok.
- Next pour chili sauce and caramel syrup into the mix.
- Add vegetable stock, salt and cayenne pepper powder.
- Stir it well and cook for a minute.
- Thicken with corn flour mixture and stir until the sauce has coated the mushroom completely.
- Turn off the heat and plate it!
Tip:
Garnish with some fresh spring onion greens for serving purposes.
4. Coconut Ragi Waffles (Sh. Radhe Bihari, Sous Chef, The Ashok)
Ingredients:
- Ragi flour: 100gms
- Refined flour: 100gms
- Eggs: 04 nos
- Greated coconut: 50gms
- Cinnamon powder:1tsp
- Milk:100gms
- Cream:100ml
- Mapple syrup for garnish
- Jaggery: 50gms
- Butter for greasing waffle making plates
Method:
- Whisk eggs with jaggery. Add milk & cream into it and mix well.
- Add ragi & refined flour, grated coconut, cinnamon powder
- Mix well and prepare a creamy batter
- Heat the waffle-making plate and grease with butter.
- Pour the batter in the waffle moulds and cook it for 8-10 minutes.
- Once done, remove the ready waffle from the waffle machine
- Pour the maple syrup and serve hot.
5. Croque Madame (By Chef Abhishek Singh, Chief Culinary Officer, Ghost Kitchens India)
Ingredients:
- 4 (1/2-inch-thick) good-quality firm white sandwich bread slices
- 3 tablespoons unsalted butter, softened, divided
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 120g Gruyère cheese, grated on small holes of box grater (about 1 cup), divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, plus more for garnish
- ¼ teaspoon ground nutmeg
- 4 slices cooked unsmoked ham (3 ounces total; such as jambon de Paris)
- 1 tablespoon Dijon mustard
- 2 large eggs
- Chopped fresh chives
- Flaky sea salt
Method:
- Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean.
- Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.)
- Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère.
- Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes.
- Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper.
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