Quick Dishes To Make This Mother’s Day With Chef-Special Recipes

After a tiring day at work, the go-to question when you get home is usually, “Aaj khane mai kya hai, maa?” If you, too, ask this more often than not, this is your sign to let your mom take the backseat in the kitchen, especially to celebrate Mother’s Day. Since your mother takes care of your every meal, from a paratha to pairing rotis with healthy bowls of sabzi, this Sunday, why don’t you take charge of cooking and treat her? 

Whether you know your way around the kitchen or are a beginner, here are some recipes curated by Indian chefs that you can quickly recreate. Made with minimal ingredients, while incorporating seasonal fruits like mangoes, you must follow these step-by-step recipes and make a special Mother’s Day spread.

Masala Chai & Rusk Trifle Pudding By Chef Ashu Chugh, Jaypee Greens, Golf Course, Greater Noida

Ingredients:

  • 4 pieces of rusk
  • 1 cup masala tea
  • 100 grams condensed milk
  • 50 grams of cooking cream
  • 100 grams whipping cream

Instructions:

  1. Combine full-fat milk, sweetened condensed milk, and cooking cream in a saucepan. Heat the mixture over medium heat, allowing it to simmer gently.
  2. Add your masala chai blend to the mixture. Simmer until the volume reduces by approximately one-third, concentrating the flavours. Remove from the heat and set aside to cool to room temperature.
  3. Whip the heavy cream in a chilled mixing bowl until soft peaks form. Ensure the cream is well-chilled to achieve optimal whipping results.
  4. Place a layer of rusk at the base of your serving dish
  5. Generously pour the cooled masala chai infusion over the rusk, allowing it to soak thoroughly.
  6. Using a piping bag fitted with your desired nozzle, pipe a layer of the whipped cream mixture over the soaked rusk.
  7. Repeat the layering process, add another layer of soaked rusk, followed by a layer of whipped cream.
  8. Allow the assembled dessert to rest, enabling the rusk to fully absorb the infused milk mixture.
  9. Garnish the dessert as per your preference. Suggestions include finely chopped pistachios, slivers of almonds, or a light dusting of cinnamon or cardamom powder.
  10. Serve chilled, ensuring the dessert has set properly for optimal flavour and texture.

Raw Mango And Corn Chaat By Chef Shivanna, Angsana Oasis Resort and Spa, Bengaluru

Ingredients:

  • 1 cup raw mango (finely diced)
  • 1 cup corn kernels (fresh or smoked)
  • ¼ cup red onion (finely chopped)
  • ¼ cup tomato (deseeded, finely diced)
  • 2 tbsp fresh coriander leaves
  • 1 green chilli
  • 1 tsp chaat masala
  • 1 tbsp lemon juice
  • ¼ tsp black salt
  • Salt to taste

For Serving:

  • 1 cup papdi or puffed rice
  • Sweet chutney (optional)
  • Sev (optional)

Instructions:

  1. In a bowl, combine corn (fresh or smoked) along with diced raw mango, onion and tomato, along with a finely chopped green chilli.
  2. Sprinkle in the chaat masala and add a squeeze of lemon juice, and toss the ingredients gently.
  3. Serve the chaat mixture over a bed of puffed rice or papdi.
  4. To top it off, add sweet chutney and sev; serve and enjoy.

Mango Thandai By Chef Maharaj Bhawar Singh, Khandani Rajdhani

Ingredients:

  • 200 grams of aamras
  • 150 ml Thandai syrup
  • 1 litre of milk
  • 150 grams of sugar
  • 10 grams of almonds
  • 10 grams of pistachios
  • 2 mg kesar

Instructions:

  1. Boil the milk and keep it aside to come to room temperature. Once the milk reaches room temperature, cool it in the refrigerator.
  2. Remove the cold milk from the refrigerator and add sugar, stir and dissolve the sugar.
  3. Add the rest of the ingredients and stir well.
  4. Garnish with saffron. 
  5. Serve chilled, preferably.