This Mother's Day will be more memorable because most people are home (thanks to the lockdown!) to enjoy some great moments with their precious moms. Of course, there are people who may have got stranded and are unable to travel right now. But technology has brought the world closer. Celebrate the day with the help of videoconferencing platforms.
If you are at home and celebrating the day with your mom, cook something special for her. Meraj Ansari, executive chef of Four Points by Sheraton, Navi Mumbai, shares a few recipes that will make the celebrations delightful.
Recipes to cook for your mum!
Mother’s Day Special Malpua
Malpua is a delicious recipe soaked in sugar syrup and it’s worth indulging in. Here’s a simple way of preparing this dish at home by following some very easy steps.
All-purpose flour...200 gm
Powdered green cardamom...1 tsp
Pistachios, chopped...2 tbsp
- To prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved.
- Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside.
- Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure that the mixture has a pourable consistency and is not too thick.
- Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs are fully absorbed.
- Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook untill light brown on both sides.
- Remove the cooked Malpua and drain the excess ghee.
- Drop the Malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
- Drain the Malpua from the syrup, garnish with pistachios and serve hot.
Pamper your mom with some delicious pancakes and express your love for her.
All-purpose flour...2 cups
Granulated sugar...2 tbsp
Vegetable oil as required
Powdered sugar or maple syrup, for serving
- Combine the dry ingredients in a large bowl. Place 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and ½ tsp kosher salt in a large bowl.
- Add the wet ingredients. Add 1 ½ cup milk, 2 tbsp vegetable oil, and 2 large eggs and whisk until almost smooth; a few small lumps are fine. Set the batter aside for 10 minutes.
- Meanwhile, heat a large cast-iron or non-stick skillet over medium-high heat. Fry 3 pancakes for 3 min. Add 1 tsp of vegetable oil to the pan and swirl to coat. Add 2-tbsp portions of the batter to the pan, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and it is golden brown (about 3 min).
- Flip and cook for another 2 to 3 min. Cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate.
- Repeat using the remaining oil and cooking the remaining batter.
Beat the heat with a refreshing glass of the all-time-favourite Roohafza.
- Salt to rim the glass.
- Pour 60 ml Vodka into a tall glass. Put lime, black salt and ice, and stir. Pour Roohafza and Tonic water simultaneously into a glass.
- First, sip to be taken without stirring.
- Before the second sip, garnish with a rose petal and let it float for 2 minutes. Stir and enjoy a Shahi Jaam.
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