Mother's Day 2024: Pamper Your Mothers With These Special Recipes This Mother's Day

This Mother’s Day, cherish the incredible women who hold our hearts – our moms! Surprise them with a curated selection of culinary delights. Let this Mother’s Day be a time to honor and pamper moms, showering them with the care and appreciation that they truly deserve. Here’s a curated list of recipes that will surely make Mother’s Day memorable:

HERSHEY’S Strawberry Lemon Curd Tart by Chef Ranveer Brar

Ingredients:

150 grams Butter

1 tablespoon cornstarch

Juice of 1 lemon

Zest of 1 lemon

1 Egg

1 cup whole wheat flour (maida)

100 grams cold butter, cubed

1/2 cup Hershey’s chocolate flavored syrup

2 tablespoons Hershey’s cocoa natural unsweetened

Equipment Needed:

1 large mixing bowl

3-4 tart trays

1 rolling pin

Method:

Preheat oven to 180°C.

Combine flour, cold butter, chocolate syrup, and cocoa to make tart dough.

Roll out dough and line tart molds, then bake for 15-20 minutes.

Cream butter with cornstarch, lemon juice, lemon zest, and egg yolk in a saucepan.

Cook mixture over low heat for 15 minutes, then strain and cool.

Pour lemon curd into cooled tart shell and refrigerate to set.

Tip:

Garnish with sliced strawberries and a mint twig.

HERSHEY’S Rainbow Bhel Canapé by Chef Ranveer Brar

Ingredients:

50 grams puffed rice

1 tablespoon Hershey’s cocoa natural unsweetened

3 tablespoons Hershey’s chocolate-flavored syrup

5-6 canapés

Roasted peanuts

1/2 teaspoon cayenne pepper

30 grams colorful sprinkles

Equipment Needed:

1 mixing bowl

Serving tray

Method:

Mix puffed rice with cocoa and chocolate syrup.

Spoon puffed rice mixture onto canapés.

Sprinkle with cayenne pepper, colorful sprinkles, and top with roasted peanuts.

Hershey’s Sweet ‘n’ Spicy Mushroom Fry by Chef Ranveer Brar

Ingredients:

2 tablespoons Hershey’s caramel flavored syrup

1 tablespoon oil

3 tablespoons garlic, chopped

1 onion, finely diced

10-12 whole mushrooms, rinsed

Salt to taste

3/4 tablespoon chili 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 oil in a wok, sauté garlic and onion.

Add mushrooms, chili sauce, and caramel syrup.

Season with salt, cayenne pepper, and vegetable stock.

Thicken with corn flour mixture until sauce coats mushrooms.

Garnish with spring onion greens and serve.

Tip:

Garnish Sweet ‘n’ Spicy Mushroom Fry with fresh spring onion greens.

Farm Fresh Mango Gateaux by Chef Baranidharan Thirunavukkarasu, Executive Pastry Chef, JW Marriott Hotel Bengaluru

EGGLESS MANGO SPONGE

1. Sift and mix all dry ingredients, set aside.
2. Blend liquid ingredients thoroughly, then incorporate dry mixture.
3. Bake at 170°C for 15-20 minutes.

VANILLA WHIPPED GANACHE

1. Combine agar agar and cream, bring to a boil.
2. Stir in white chocolate until fully melted.
3. Chill overnight, then whip to desired consistency.

Blueberry Quinoa Phirni with Chia Seeds by Rubal Pupneja, Sous Chef, The Ashok

Ingredients:

300ml Milk

30-40g Quinoa

50g Fresh Blueberries

60-70ml Honey

1/2 tsp Small Cardamom Powder

5g Chia Seeds (for garnish)

8-10 strands Saffron (for garnish)

Method:

Heat milk in a saucepan over a flame.

Soak quinoa in water while waiting for the milk to boil.

Once boiled, reduce the flame and add soaked quinoa, cook for 15-20 minutes until almost cooked.

Meanwhile, blend blueberries with a little milk to a coarse texture.

Add blueberry puree to the almost cooked quinoa-milk mixture and cook for another 5-10 minutes.

Allow the phirni to cool, then garnish with soaked chia seeds, fresh blueberries, and saffron strands.

Refrigerate before serving.

Note:

Quinoa is a healthy alternative to traditional rice, high in fiber, protein, and nutrients.

Honey is used as a natural sweetener for a healthier option.

Chia seeds aid in lowering cholesterol, managing weight, and controlling diabetes.

Kesari Mango Shrikhand with Pumpkin Seeds by Rubal Pupneja, Sous Chef, The Ashok

Ingredients:

150g Hung Curd

100ml Fresh Mango Pulp

Pinch of Cardamom Powder

50ml Honey

20g Chopped Mango

1 tbsp Milk Powder

2-3g Pumpkin Seeds (for garnish)

8-10 strands Saffron (for garnish)

5g Diced Mango (for garnish)

Method:

In a mixing bowl, gently mix all the ingredients (except garnishes) and refrigerate until cool.

Garnish with pumpkin seeds, saffron strands, mint sprig, diced mango, and drizzle with honey before serving.

Note:

Honey is used as a healthier sweetening agent.

Pumpkin seeds are rich in proteins, vitamins, and minerals, aiding in immunity and weight management.

Badami Cashew Mango Slice by Baranidharan Thirunavukkarasu, Executive Pastry Chef, JW Marriott Hotel Bengaluru

Cashew Nut Sponge:

Ingredients:

220g Flour

150g Powdered Sugar

150g Melted Butter

200g Yoghurt

1 Vanilla Bean

140g Cashew Nut Powder

10g Baking Powder

120g Milk

3g Cardamom Powder

Method:

Mix all dry ingredients in a sieve and set aside.

Blend the liquid components thoroughly and incorporate the dry mixture.

Bake at 170°C for 15-20 minutes.

Cashew Praline:

Ingredients:

300g Sugar

300g Roasted Cashews

0.5 Vanilla Bean

30g Cocoa Butter

Method:

Caramelize sugar, then stir in roasted cashews.

Cook briefly, add vanilla bean, and pour onto a silpat to cool.

Mango Compote:

Ingredients:

500g Fresh Mango

50g Sugar

7g NH Pectin

Method:

Mix pectin and sugar, set aside.

Cook mango and pectin mixture to compote consistency.

Wild Berries Tres Leches by Supreet Ghai, Director of Culinary at ibis & ibis Styles India

Ingredients:

For the Cake:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs, separated

1 cup granulated sugar

1/3 cup whole milk

1 tsp vanilla extract

For the Three Milks Mixture:

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1/2 cup whole milk

For the Topping:

2 cups heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

Fresh assorted berries (for garnish)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Whisk flour, baking powder, and salt in a bowl. Set aside.

Beat egg whites until stiff peaks form.

In another bowl, beat egg yolks with sugar until fluffy. Stir in milk and vanilla.

Gradually fold dry ingredients into egg yolk mixture, then fold in beaten egg whites.

Spread batter in prepared dish and bake for 25-30 minutes.

Combine sweetened condensed milk, evaporated milk, and whole milk.

After baking, poke holes in cake and pour milk mixture over. Refrigerate for 4 hours or overnight.

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread whipped cream over chilled cake, garnish with fresh berries, and serve cold.

Chocolate Brownie in Stahl’s Mikro Frypan by Sneha Singhi, Chef – Stahl

Ingredients:

• 1 tbsp melted butter
• 1 tbsp melted chocolate
• 1 tbsp yogurt
• 1 tbsp sugar
• 1 tbsp cocoa powder
• 2 tbsp milk
• Nutella (for serving)

Steps:

1. Melt the butter and chocolate: In your Stahl Mikro Frypan, combine the melted butter and melted chocolate. Whisk until well combined.
2. Incorporate the yogurt: Add the yogurt to the pan and whisk thoroughly with the chocolate mixture.
3. Sweeten it up: Add the sugar and whisk again until fully dissolved.
4. Add dry ingredients: Add the flour and cocoa powder to the pan. Whisk until there are no lumps remaining.
5. Finishing touches: Pour in the milk and whisk the batter until smooth and well combined.
6. Baking time: Level out the batter in your Mikro Frypan and cover tightly with aluminum foil. Place the frypan on a tawa (griddle) on low heat and cook for 10 minutes.
7. Grand finale: After baking, remove the foil and serve the brownie hot with a generous dollop of Nutella. Enjoy!

Chef Sneha Singhi’s Special Tips:

• Ensure the butter and chocolate are completely melted before adding the yogurt.
• Whisk continuously to prevent lumps in the batter.
• Cooking on low heat ensures even cooking without burning.
• Adjust the cooking time slightly based on desired level of doneness.

MANGO CAKE

Ingredients:

1/2 cup Melted Butter

1/2 cup Powder Sugar

2 Eggs (Optional)

1 cup Mango Pulp

1½ cup Sieved Maida

½ tsp Baking Powder

½ tsp Baking Soda

½ cup Milk

Method of Preparation: 

Step 1: Take a mixing bowl, add butter, powdered sugar, mango pulp, eggs (optional), and whisk all these ingredients well. Now add milk, and again mix it well. Then add the sieved flour mixture to it and mix gently till it becomes a creamy smooth batter without any lumps.

Step 2: Now transfer the batter to the lightly greased cake tin. And tap it twice to remove air bubbles if any. Place the cake tin on the low grill rack outside the microwave oven.

Step 3: Preheat oven at 180 °C for 4 minutes in the microwave convection mode.

Step 4: Now keep the cake tin placed on low grill rack inside the pre-heated microwave oven and let it bake for another 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky, then bake for 3-5 minutes more.

Step 4: Let the cake cool down in the cake tin for 5-10 mins. Your soft and delicious mango cake is ready!

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

MANGO KHEER

Ingredients

1 cup Seviya (Roasted)

4 cups Milk

½ cup Sugar

1 cup Mango Puree

1 cup Condensed Milk

1½ tbsp Raisins

1½ tbsp Cashew Nut Pieces (Roasted)

1½ tbsp Almonds (Roasted)

A Pinch of Powdered Elaichi (Cardamom)

Method of Preparation:

Step 1: Take a microwave oven-safe bowl, add roasted seviya, milk, sugar and mix it well.

Step 2: Place the bowl on the turntable in the microwave oven. Select Micro mode on high power (P-100), set time for 6 minutes and press start to boil the milk and seviya.

Step 3: When the oven beeps, remove the bowl and add to it the mango puree, condensed milk, raisins, cashew, almonds, cardamom powder and mix it well.

Step 4: Cook again for 4 minutes. Once done you can serve it hot.

Preparation Time: 8 Minutes

Cooking Time: 10 Minutes