Mother’s Day 2022: Mother’s Day is almost upon us and it is the time to celebrate the most amazing and nurturing soul in this world whose unconditional love is truly unmatchable. Though moms deserve all the pampering in this world, not just on a single day, but every day of the year, but as India and some other countries celebrate Mother’s Day on May 8, 2022, it’s time to make our dear moms feel extra special . We’ve all grown up enjoying our maa ke hath ka khana, and while there’s no way to match the taste, it’s the perfect opportunity to surprise her with some mouth-watering dishes. So if you too are planning to make a storm this Mother’s Day to impress your mom, we’ve put together some recipes. (Also read: Happy Mother’s Day 2022: Tips to strengthen the bond with mom)
Pizza Al Frutti Di Mare
By Chef Sheriyar Rustom Dotivala, Chef, Della Resorts
ingredients
• Medium shrimps – 6 pieces
• Salmon cubes – 50 grams
• CalaMari – 30 grams
• Malf Shell Mussels – 2 nos
• Grouper diced – 30 nos
Pizza dough as needed
• Oil 1 tablespoon
• Butter 1 teaspoon
• Garlic, chopped 1 tablespoon
• Red chili flakes 1 1/2 tea + for sprinkling
• Salt to taste
• Crushed black peppercorns to taste
• Sprigs of fresh oregano 1-2
• Fresh thyme sprigs 1-2 + for garnish
• Refined flour to pollinate
• White sauce 2-3 tablespoons
• Pizza sauce 2-3 tablespoons
• Mozzarella cheese, grated as needed
• Mixed dried herbs to sprinkle
Method
• Preheat the oven to 180°C.
• Heat oil and butter in a non-stick pan, add garlic and fry for 30 seconds. Add 1 teaspoon of red chili flakes, mix well and cook for 1 minute.
• Add sea salt and ground peppercorns, mix and cook for 1 minute. Add fresh oregano and fresh thyme, mix and cook until seafood is fully cooked. Remove the pan from the heat.
• Dust the work surface with some flour, place the dough on top and tap again to let excess air escape. Roll out the dough into a 5 mm thick disc.
• Dust a baking tray with some flour, place the disc in it and extinguish with a fork.
• Spread pizza sauce, some mozzarella and cooked seafood mixture over the disc.
• Sprinkle with some salt, ground peppercorns, ½ teaspoon of red chilli flakes and mixed dried herbs and scatter over some mozzarella. Sprinkle again with some red chili flakes and ground peppercorns.
• Place the tray in the preheated oven and bake for 15-20 minutes.
• Remove the tray from the oven, cut the pizza into wedges, arrange on a serving platter, garnish with sprigs of thyme
• Serve hot.
Citrus Root And Pineapple Shorba
Recipe by Chef Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach
Ingredients:
• 1 pineapple
• 4 carrots
• 1 apple
• 1 onion
• 1 orange juice
• 4 tbsp olive oil
• ¼ cup water
• 3 cups vegetable stock
• 1 tbsp curry powder
• 1 cup of sour cream
• ½ lemon juice
• ¼ cup pumpkin seeds
Method:
• Cut the pineapple and carrot into coarse cubes.
• Cut the onion into cubes.
• Add the oil to a large pan and place over medium heat.
• Add the chopped vegetables and fry gently for five minutes, stirring occasionally.
• Cut the apple.
• Add the pumpkin seeds, curry powder, apple and cup of water and cook for a further 2 minutes.
• Add the stock, orange juice and let it simmer for 10 minutes.
• Finally, add the cream and stir well.
• Use a pestle or stick blender to give the soup a quick pulse. To finish the soup, add a pinch of salt and pepper and lemon juice. Do a test and see if it needs a little more salt or lemon.
• When serving the soup, add some roasted pineapple, carrot pieces and chili oil and serve warm.
Irish Apple Crisp
Recipe from Executive Chef Amit Kocharekar, The Resort Mumbai
Ingredients:
• 2 pounds apples, peeled, cored and thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• 3/4 cup light brown sugar
• 2 tablespoons of Irish whiskey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• pinch of salt
• 1 cup all-purpose flour
• 1/4 cup oatmeal
• 6 tablespoons cold unsalted butter, cut into pieces
• 1/3 cup toasted chopped walnut pieces
• fresh whipped cream and caramel sauce to serve with it
Directions:
• Toss the apples in a large bowl with the lemon juice
• Mix 1/4 cup sugar, whiskey, cinnamon, cardamom and salt.
• Spoon the apples into the prepared dish and scrape the juices on top.
• In a separate bowl, whisk together the flour, oatmeal and remaining 1/2 cup sugar.
• Add the butter and use your fingers or an immersion blender to whisk the butter into the mixture until it resembles coarse crumbs. Stir in the walnut pieces.
• Sprinkle the crumb mixture evenly over it. Bake until golden brown and bubbly, 35 to 40 minutes.
• Serve warm with fresh whipped cream and caramel sauce.
Sago & Coconut Pudding with Lychees recipe
Recipe from Executive Chef Amit Kocharekar, The Resort Mumbai
Ingredients:
• ½ cup sago
• 270 ml can of coconut milk
• 1½ cups of water
• 1/3 cup caster sugar
• 8 cardamom pods, bruised
• 1 cup caster sugar, extra
• 2 large limes, grated zest and cup juice
• 5cm piece of fresh ginger, peeled, shredded
• 8 lychees, peeled, seeds removed, to serve
Directions:
• Place the sago in a bowl and cover with cold water. Stand until soft. draining. Combine coconut milk, water, sugar and cardamom pods in a saucepan. Put on medium heat. Stir until the sugar has dissolved and the mixture comes to a boil.
• Add the sago and simmer for 10-15 minutes until the sago becomes translucent. Transfer the mixture to a bowl and let it cool. Remove pods. Spoon the mixture into 4 serving glasses. Cover and put in the fridge.
• Combine additional sugar, lime juice and ginger in a saucepan over medium heat. Stir until the sugar has dissolved and the mixture comes to a boil. Simmer for 3 minutes or until mixture thickens slightly. Remove from fire. Cool. Cover and put in the fridge. Stir the lime zest into the syrup.
• Serve sago pudding with lychees and syrup.
Watermelon Limeade
Recipe by Annantika Vig, home baker
ingredients
• 16 pieces of watermelon without seeds
• 1 1/4 cup fresh lime juice
• Ginger ale, to serve with it
Method
Puree the watermelon in the blender and mix with lime juice. Add to the watermelon dispenser. When ready to serve, pour over ice and top with a splash of ginger ale.
No Bake Mango Cheesecake
Recipe from Chef Ravneet, founder of fleurons
ingredients
For the crust:
20 pieces of digestive biscuits
56 grams (1/4 cup) unsalted butter, melted
For the cheesecake filling:
1 large mango
177 ml (3/4 cup) heavy whipping cream
30 grams (1/4 cup) powdered sugar or powdered sugar (to taste)
226 grams full cream cheese, softened
47.5 grams (1/4 cup) granulated sugar
5 ml (1 teaspoon) vanilla essence
For the topping:
118 ml (1/2 cup) heavy whipping cream
37.5 grams (1/2 cup) powdered sugar
Mangoes for garnish
Method:
For the crust:
• Prepare a 30 cm springform pan by lightly greasing the edges of the pan with oil. Line the bottom of the pan with baking paper.
• Grind the biscuits in a blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well combined and have a gritty texture.
• Pour the crumbs into your springform pan and press firmly on the bottom and sides to get a thick crust. Place the crust in the fridge for at least 45-50 minutes.
For the filling:
• In a blender, puree mangoes. Put aside.
• In another bowl, pour 3/4 cup heavy whipping cream into the chilled bowl and use an electric mixer or mixer to whip the whipping cream on medium speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Beat the cream cheese with a whisk or a hand beater to make it smooth. Add the granulated sugar and beat until well blended.
• Now fold in the whipped cream until it is completely smooth.
• Add mango puree to it.
• Pour the filling evenly into the prepared crust. Place in the fridge for at least 3-4 hours.
For the topping:
• You can cut mangoes and decorate the cheesecake with them. Or you can chop and place them
