Make Mother’s Day For Your Mum Perfect With These Recipes

Mother’s Day, which is celebrated on second Sunday of May each year, was first started by Ann Reeves Jarvis in the early 20th century. A day that honours those special people called mothers, their maternal bonds and the influence they have on our lives, Mother’s Day provides us with the perfect opportunity to tell them that we care. From trendy gifts to classic trinkets or even whacky gizmos, we can give mums gifts to make the day special for them. However, an even better way for you to show your mum some appreciation is by allowing her leave from the kitchen and cooking her a special meal. We take you on culinary journey of food to help you along in your quest for that perfect delectable.

French Toast Casserole For Breakfast

The french toast which is a crowd pleaser is sure to make your mum’s morning dreamy. Not too sweet, not too heavy and covered in syrup and powdered sugar, it takes amazingly little time to make and is a perfect breakfast option – paired with coffee.

Ingredients

• 6 large eggs
• 2 cups milk
• 1 cup heavy cream
• ½ packet brown sugar
• 1 tsp brown cinnamon
• 1 tsp vanilla essence
• 1 tsp salt
• 1 loaf white bread
• ¼ cup sliced almonds
• Fresh berries (optional)

Method

• In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, vanilla and salt
• Dunk bread slices in the egg batter and then arrange them in a baking dish, standing up. Pour the extra egg mixture over bread. Cover and refrigerate for over two hours
• Sprinkle almonds over French toast and bake in an oven at 375 degrees until the tops of the bread are golden and crunchy. It should take around 35 minutes
• Serve with powdered sugar and berries. Buy powdered sugar from hereat INR 299.

Dum Aloo Lakhnawi For Lunch With Some Fried Flatbreads

Dum aloo, cooked in a Lakhnawi style could make for the perfect lunch dish for your mum this Mother’s Day. These fried potatoes, stuffed with paneer and containing the right amount of spices make for an amazing gravy made with onions and tomato.

Ingredients

• ½ kg potatoes
• 100 gram mashed potatoes
• 100 gram crumbled paneer (cottage cheese)
• 1 tsp red chilli powder and salt
• 1 tsp garam masala
• 1/2 tsp kasoori methi
• 3 tbsp ghee
• 1 tbsp butter
• 1 tbsp cream

For Onion Gravy

• 200 grams onion
• ½ tsp garam masala
• Salt to taste
• 1 tsp ghee

For Tomato Gravy

• 200 grams fresh tomato paste
• Salt to taste
• 1 tsp ghee

• Onion Gravy: Heat some ghee in a pan and sauté all the ingredients. The onions should remain glossy. Keep aside
• Tomato Gravy: In another pan, heat some ghee and cook all the ingredients for a couple of minutes. Keep aside
• Potatoes:Cut out the cores of the potatoes and deep fry them. While the potatoes are cooling down, make the filling. Mix the mashed potatoes and paneer. Stuff the fried potatoes with the filling and keep aside.

Final Preparation

• Cook the two gravies together till the oil separates. Add the garam masala, chilli powder and kasoori methi. Mix and cook for a minute. Buy chilli powder here at INR 99.
• Stir in the butter and cream. Mix well.
• Finally, add the potatoes and simmer for 5 minutes
• Serve with fried flatbreads

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Mushroom Risotto For Dinner

While this is a dish which is perhaps most difficult to master, getting it right would only mean that you are able to provide the perfect ending to your mum’s culinary journey on Mother’s Day. Rich, creamy and full of mushrooms this Italian fare is a wonderful dinner option for mother dearest.

Ingredients

• 8 cups vegetable broth
• 1 tbsp olive oil
• 1 onion finely chopped
• 2 tbsp butter
• 2 cloves of garlic minced
• 10 button mushrooms sliced
• 1 bay leaf
• Salt to taste and black pepper
• 2 cups Arborio rice
• ½ cup white wine
• 1 cup freshly grated parmesan cheese
• ¾ cup peas
• 2 tbsp chopped parsley

Method

• In a medium sauce-pan bring a broth to a simmer. Reduce heat
• In a large pot add onion and cook till translucent. Add 1 tbsp butter, garlic, mushrooms and bay leaf. Cook until the mushrooms are golden. Buy mushroom here at INR 225.
• Season with salt and pepper and remove mixture from pot
• Melt remaining butter in pot and add the rice stirring quickly. Cook until the grains are well coated and slightly toasty
• Add the wine and cook until it is absorbed
• With a ladle add 1 cup hot broth and stir until the rice has mostly absorbed the liquid. Keep on repeating till the risotto is al dente and creamy
• Add the mushroom mixture back into the rice. Stir in the parmesan and peas before serving.