Try out these recipes as a special way to say thank you mom on Mother’s Day

Be it waking up early to painstakingly prepare your meal, giving into your tantrums with a smile, or helping you deal with homework and heartbreaks, it’s difficult to imagine a world without mothers.

With Mother’s Day being celebrated tomorrow, here are a few recipes that you could whip up for your mom and surprise her.

Chocolate cake

Ingredients

4 eggs

Half cup cocoa powder

1.5 cup powdered sugar

Three-fourth cup oil

1 cup maida flour

One and three fourth tsp baking powder

Quarter tsp soda-bi-carb

1tspn vanilla essence

Method

Beat eggs and powdered sugar with an electric beater till very frothy. Sift maida, baking powder, cocoa and soda-bi-carb. Keep aside. Add oil gradually to the frothy egg mixture and keep beating slowly. Add essence and mix. Using a wooden spoon fold maida gradually, little at a time. Do not over mix. Fold gently. Transfer to greased round tin and bake at 180 degree C for 30-35 minutes.

Broccoli and cheese omelette

Ingredients

Few broccoli florets

2eggs

1tbspn olive oil

1tbspn minced onion

Handful of chopped coriander leaves

Quarter tsp pepper powder

Quarter cup grated cheese

Salt to taste

Method

Wash the broccoli florets and cut them into bite-size pieces. Place them in a small saucepan and add just enough water to cover the bottom of the pan. Cover the pan tightly and heat broccoli over high heat, steaming it for two to three minutes until tender. Drain, let it cool and keep aside. Heat olive oil in a heavy skillet. Beat the eggs slightly in a bowl; add salt, pepper, onion and coriander leaves. Pour into the skillet. Keep it on low heat. When the omelette starts to set lift it so the moist part runs under. When almost set, arrange the broccoli over half of the omelette. Sprinkle cheese over broccoli. Slide a wooden spoon under the plain half of the omelette and fold it over the filling in one steady motion. Serve at once with toasted bread and a glass of orange juice.

Palak paneer

Ingredients

100gm paneer cut into cubes

500gm spinach leaves (well cleaned, drained and chopped)

2 onions chopped

2 tomatoes chopped

1 big cardamom

2 cloves

3 peppercorns

1 bay leaf

Small inch piece cinnamon stick

Half inch piece ginger minced

4-5 garlic cloves minced

1 green chilli chopped

1tspn dried fenugreek leaves

1tspn garam masala powder

Half tsp red chilli powder

1tbsp butter

1 cup water

Salt to taste

Oil for cooking

Method

Heat oil in a heavy-bottomed pan. Add whole spices. Add chopped onion and cook till it turns translucent. Add ginger, garlic and green chilli. Stir on low heat for a minute. Add kasoori methi, garam masala, red chilli powder and salt. Stir on low heat for a few minutes. Add chopped tomatoes and cook till tomatoes are soft and well-blended. Add spinach and cook uncovered for 12 minutes on low heat. Remove from heat and cool. Blend the cool mixture with half cup of water to a coarse paste. In a separate pan heat a little oil and fry paneer pieces till light brown in colour. Add the remaining water and paneer pieces to the spinach paste. Cook on low flame for 3-4 minutes. Remove from heat and transfer to serving dish. Pour melted butter on hot palak. Mix lightly and serve.

Keywords: Cakesmother's dayrecipes