This Mother’s Day, please cherish the amazing women who hold our hearts: our mothers. Surprise them with a delicious selection of dishes. Make this Mother’s Day a time to honor your mother and pamper her by giving her the care and appreciation she truly deserves. Here are some carefully selected recipes that will make Mother’s Day a memorable one.
HERSHEY’S Strawberry Lemon Curd Tart by Chef Ranveer Brar
material:
150g butter
1 tablespoon cornstarch
Juice of 1 lemon
1 lemon peel
1 egg
1 cup whole wheat flour (maida)
100 grams cold butter, diced
1/2 cup Hershey’s Chocolate Flavored Syrup
2 tablespoons Hershey’s Natural Unsweetened Cocoa
Equipment needed:
1 large mixing bowl
3-4 tart plates
1 rolling pin
Method:
Preheat the oven to 180℃.
Make tart dough by mixing flour, cold butter, chocolate syrup, and cocoa.
Roll out the dough, line the tart pans, and bake for 15-20 minutes.
Cream the butter in a saucepan with the cornstarch, lemon juice, lemon zest, and egg yolks.
Cook the mixture on low heat for 15 minutes, strain and cool.
Pour the lemon curd into the cooled tart shell and refrigerate until solidified.
Hint:
Garnish with sliced strawberries and mint sprigs.
HERSHEY’S Rainbow Bell Canape by Chef Ranveer Brar
material:
Rice puff 50g
1 tablespoon Hershey’s Natural Unsweetened Cocoa
3 tablespoons Hershey’s Chocolate Flavored Syrup
5-6 canapés
roasted peanuts
1/2 teaspoon cayenne pepper
colorful sprinkles 30g
Equipment needed:
1 mixing bowl
serving tray
Method:
Mix cocoa and chocolate syrup with rice puffs.
Spoon the rice mixture onto the canapes.
Sprinkle with cayenne pepper, colorful sprinkles, and top with roasted peanuts.
Hershey’s Sweet ‘n’ Spicy Mushroom Fry by Chef Ranveer Brar
material:
2 tablespoons Hershey’s caramel flavored syrup
1 tablespoon oil
3 tablespoons minced garlic
1 onion (chopped)
10-12 whole mushrooms (washed)
Salty as you like
3/4 tablespoon chili sauce
1 teaspoon cayenne pepper powder
2 tablespoons vegetable stock
Mix 1 tablespoon corn flour with water
green onion for garnish
Equipment needed:
wok
2 serving plates
Method:
Heat oil in a wok and fry 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 green onion leaves and enjoy.
Hint:
Garnish sweet and spicy mushroom fries with fresh green onion leaves.
Farm Fresh Mango Gateau by Chef Baranidaran Thirunavukkarasu; JW Marriott Hotel Bangalore Executive Pastry Chef
eggless mango sponge
- material:
- 240g flour
- 200g powdered sugar
- 70ml melted butter
- oil 70ml
- Yogurt 220g
- 1 vanilla bean
- Almond powder 120g
- baking powder 10g
- Baking soda 3g
- Mango puree 120g
- Method:
- Sift and mix all dry ingredients and set aside.
- Mix liquid ingredients thoroughly and incorporate dry mixture.
- Bake at 170℃ for 15-20 minutes.
vanilla whipped ganache
- material:
- Fresh cream 700ml
- 250g white chocolate
- Agar 10g
- Method:
- Combine agar and fresh cream and bring to a boil.
- Stir in the white chocolate until completely melted.
- Chill overnight and whisk until desired consistency.
Blueberry Quinoa Phirni with Chia Seeds by Rubal Pupneja, Sous Chef, The Ashok
material:
milk 300ml
Quinoa 30-40g
Fresh blueberries 50g
Honey 60-70ml
1/2 teaspoon small cardamom powder
5g chia seeds (for garnish)
8-10 saffron sticks (for decoration)
Method:
Put milk in a pot and heat it.
While waiting for the milk to boil, soak the quinoa in water.
Once it boils, reduce the heat, add the soaked quinoa, and simmer for 15-20 minutes until almost cooked through.
Meanwhile, mix together the blueberries and a little milk until you get a coarse texture.
Add the blueberry puree to the almost cooked quinoa milk mixture and cook for another 5-10 minutes.
Let the phirni cool and then garnish with soaked chia seeds, fresh blueberries and a bunch of saffron.
Refrigerate before serving.
Note:
Quinoa is rich in fiber, protein, and nutrients and is a healthy alternative to traditional rice.
Honey is used as a natural sweetener for a healthier option.
Chia seeds can help lower cholesterol, manage weight, and manage diabetes.
Kesari Mango Shrikhand and Pumpkin Seeds by Rubal Pupneja, Sous Chef, The Ashok
material:
Hang card 150g
Fresh mango pulp 100ml
A pinch of cardamom powder
honey 50ml
20g chopped mango
1 tablespoon powdered milk
2-3g pumpkin seeds (for decoration)
8-10 saffron sticks (for decoration)
5g diced mango (for garnish)
Method:
Gently mix all ingredients (except garnish) in a mixing bowl and refrigerate until cool.
Garnish with pumpkin seeds, a bunch of saffron, mint sprigs and diced mango and drizzle with honey before serving.
Note:
Honey is used as a healthy sweetener.
Pumpkin seeds are rich in protein, vitamins, and minerals, which can help with immunity and weight management.
Badami Cashew Mango Slice by Baranidharan Thirunavukkarasu, JW Marriott Hotel Bangalore Executive Pastry Chef
Cashew nut sponge:
material:
220g flour
150g powdered sugar
150g melted butter
Yogurt 200g
1 vanilla bean
Cashew nut powder 140g
baking powder 10g
120g milk
cardamom powder 3g
Method:
Mix all dry ingredients in a sieve and set aside.
Mix liquid ingredients thoroughly and incorporate dry mixture.
Bake at 170℃ for 15-20 minutes.
Cashew praline:
material:
300g sugar
Roasted cashew nuts 300g
vanilla beans 0.5
Cocoa butter 30g
Method:
Caramelize the sugar, add the roasted cashews and mix.
Cook briefly, add vanilla beans, pour into a silpat and let cool.
Mango compote:
material:
Fresh mango 500g
50g sugar
NH pectin 7g
Method:
Mix pectin and sugar and set aside.
Cook the mango and pectin mixture into a compote.
Wildberry Tres Leches by Supreet Ghai, Culinary Director, ibis & ibis Styles India
material:
For cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs (separated)
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla essence
For a mixture of three milks:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk
For toppings:
2 cups fresh cream
1/4 cup powdered sugar
1 teaspoon vanilla essence
Assorted fresh berries (for garnish)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking dish.
Mix flour, baking powder, and salt in a bowl. Let’s set it aside.
Whip the egg whites until stiff peaks form.
In a separate bowl, add the egg yolks and sugar and mix until fluffy. Stir in milk and vanilla.
Gradually fold the dry ingredients into the egg yolk mixture, then add the whipped egg whites.
Spread the dough on the prepared dish and bake for 25-30 minutes.
Mix sweetened condensed milk, evaporated milk, and whole milk.
Once baked, make a hole in the cake and pour in the milk. Refrigerate for 4 hours or overnight.
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread whipped cream over the cooled cake, garnish with fresh berries and serve chilled.
Stahl Micro Frying Chocolate Brownies by Sneha Singhi, Chef – Stahl
material:
- 1 tablespoon melted butter
- 1 tablespoon melted chocolate
- 1 tablespoon yogurt
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 2 tablespoons milk
- Nutella (for serving)
procedure:
- Melt the butter and chocolate. Add the melted butter and melted chocolate to the Stahl Mikro skillet. Whisk until well mixed.
- Add yogurt: Add the yogurt to the pan and mix well with the chocolate mixture.
- Make it sweet: Add sugar and whisk again until completely dissolved.
- Add dry ingredients. Add the flour and cocoa powder to the pot. Whisk until there are no lumps left.
- Finishing: Pour in the milk and whisk the dough until smooth and well mixed.
- Baking time: Smooth the batter into a micro frying pan and cover tightly with aluminum foil. Place the frying pan on a tawa (iron plate) and fry on low heat for about 10 minutes.
- Grand Finale: Once baked, remove the foil and serve warm brownies with a generous dollop of Nutella. enjoy!
Chef Sneha Singhi’s special tips:
- Make sure the butter and chocolate are completely melted before adding the yogurt.
- Whisk continuously to prevent the dough from clumping.
- Cooking on low heat allows the food to cook evenly without burning.
- Please adjust the cooking time slightly depending on your desired doneness.
mango cake
material:
1/2 cup melted butter
1/2 cup powdered sugar
2 eggs (optional)
1 cup mango pulp
1 1/2 cups sifted maida
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
Preparation method:
Step 1: Add butter, powdered sugar, mango pulp and eggs (optional) to a mixing bowl and mix all these ingredients well. Now add milk and mix well again. Then add the sifted flour mixture to it and mix gently until you get a creamy and smooth dough without any lumps.
Step 2: Transfer the batter to a lightly oiled cake pan. If there are any air bubbles, tap them twice to remove them. Place the cake pan on a low grill rack outside the microwave.
Step 3: Preheat the oven in microwave convection mode at 180 °C for 4 minutes.
Step 4: Next, place the cake pan on a low grill rack in the preheated microwave and bake for an additional 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. If still sticky, bake for another 3-5 minutes.
Step 4: Leave the cake to cool in the cake pan for 5-10 minutes. A soft and delicious mango cake is completed!
Preparation time: 10 minutes
Cooking time: half an hour
mango kheer
material
1 cup Sevier (roasted)
4 cups milk
1/2 cup sugar
1 cup mango puree
1 cup condensed milk
1 and 1/2 tablespoons raisins
1 and 1/2 tablespoons cashew nuts (roasted)
1 and 1/2 tablespoons almonds (roasted)
A pinch of powdered elaichi (cardamom)
Preparation method:
Step 1: Take a microwave-safe bowl, add the roasted Sevilla, milk and sugar and mix well.
Step 2: Place the bowl on the microwave turntable. Select Micro mode on high power (P-100), set the time to 6 minutes, press start and boil the milk and Sevilla.
Step 3: When the oven chimes, take out the bowl and add mango puree, condensed milk, raisins, cashews, almonds and cardamom powder and mix well.
Step 4: Cook again for 4 minutes. Once done, serve warm.
