Mother’s Day Recipes: Spoil your mum with these lip-smacking treats

Mother’s Day 2022: Mother’s Day is almost here and it’s time to celebrate the most amazing and nurturing soul in this world whose unconditional love is truly matchless. Although mothers deserve all the care in this world, not just one day but every day of the year, but as India and other countries celebrate Mother’s Day on May 8, 2022, it is time to make our dear mothers feel very special. . We all grew up relishing our ‘maa ke haath ka khana’, and while it’s impossible to match the taste, this is the perfect opportunity to surprise her with delicious food. So if you too are planning on cooking up a storm this Mother’s Day to impress your mom, we’ve curated some recipes. (Also read: Happy Mother’s Day 2022: Tips to strengthen the bond with mom)

Pizza Al Frutti Di Mare

By Chef Sheriyar Rustom Dotivala, Executive Chef, Della Resorts

Pizza Al Frutti Di Mare


• Medium prawns – 6 no

• Diced salmon – 50 g

• CalaMari – 30 Gms

• Malf Shell Molds – 2 no

• Grouper dice – 30 no

Pizza dough as needed

• Oil 1 tablespoon

• Butter 1 teaspoon

• Garlic, minced 1 tbsp

• Red pepper flakes 1 1/2 teas+ for sprinkling

• Salt to taste

• Crushed black peppercorns to taste

• Sprigs of fresh oregano 1-2

• 1-2 sprigs of fresh thyme + for garnish

• Refined flour for dusting

• White sauce 2-3 tablespoons

• Pizza sauce 2-3 tablespoons

• Mozzarella cheese, grated as needed

• Mixture of dried herbs for sprinkling


• Preheat the oven to 180°C.

• Heat the oil and butter in a non-stick pan, add the garlic and sauté for 30 seconds. Add 1 teaspoon red pepper flakes, mix well and sauté for 1 minute.

• Add sea salt and crushed peppercorns, mix and cook for 1 minute. Add fresh oregano and fresh thyme, stir and cook until seafood is fully cooked. Remove the saucepan from the heat.

• Sprinkle the work surface with a little flour, place the dough on it and fold down to evacuate the excess air. Roll out the dough into a disc 5mm thick.

• Sprinkle a baking dish with a little flour, place the disk in it and brown it with a fork.

• Spread the pizza sauce, a little mozzarella and the cooked seafood mixture on the disc.

• Sprinkle some salt, crushed peppercorns, ½ tsp red pepper flakes and mixed dried herbs and spread some more mozzarella cheese on top. Sprinkle again with red pepper flakes and crushed peppercorns.

• Put the sheet in the preheated oven and cook for 15 to 20 minutes.

• Remove the tray from the oven, cut the pizza into wedges, arrange them on a serving platter, decorate with sprigs of thyme

• Serve hot.

Carrot Shorba and Citrus Pineapple

Recipe by Chef Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach


• 1 pineapple

• 4 carrots

• 1 apple

• 1 onion

• 1 orange juice

• 4 tablespoons of olive oil

• ¼ cup of water

• 3 cups of vegetable broth

• 1 tablespoon curry powder

• 1 cup sour cream

• ½ lemon juice

• ¼ cup pumpkin seeds


• Cut the pineapple and carrots into coarse cubes.

• Dice the onion.

• Add oil to a large saucepan and set over medium heat.

• Add chopped vegetables and fry gently for five minutes, stirring occasionally.

• Chop the apple.

• Add pumpkin seeds, curry powder, apple and ¼ cup water and fry for another 2 minutes.

• Add broth, orange juice and simmer for 10 minutes.

• Finally, add the cream and stir well.

• Use a pestle or hand blender to give the soup a quick boost. To finish the soup, add a pinch of salt and pepper and lemon juice. Give it a try and see if it needs a little more salt or lemon.

• While serving the soup, add some roasted pineapple, carrot pieces, chilli oil and serve hot.

Irish apple crisp

Recipe by Executive Chef Amit Kocharekar, The Resort Mumbai

irish apple recipe


• 2 pounds apples, peeled, cored and thinly sliced

• 2 tablespoons of freshly squeezed lemon juice

• 3/4 cup light brown sugar

• 2 tablespoons Irish whiskey

• 1 teaspoon ground cinnamon

• 1/4 teaspoon of cardamom

• pinch of salt

• 1 cup all-purpose flour

• 1/4 cup rolled oats

• 6 tablespoons cold unsalted butter, cut into pieces

• 1/3 cup toasted and chopped walnut pieces

• freshly whipped cream and caramel sauce for serving


• In a large bowl, mix the apples with the lemon juice

• Mix 1/4 cup sugar, whiskey, cinnamon, cardamom and salt.

• Place the apples in the prepared dish and scrape the juice over them.

• In another bowl, whisk together flour, rolled oats and remaining 1/2 cup sugar.

• Add the butter and use your fingers or a pastry blender to work the butter into the mixture until it resembles coarse crumbs. Add the walnut pieces.

• Sprinkle bread crumb mixture evenly over top. Bake until golden brown and bubbly, 35 to 40 minutes.

• Serve hot with fresh whipped cream and caramel sauce.

Recipe for sago and coconut pudding with lychees

Recipe by Executive Chef Amit Kocharekar, The Resort Mumbai

Sago Coconut Pudding


• ½ cup of sago

• 270 ml canned coconut milk

• 1½ cups of water

• 1/3 cup caster sugar

• 8 cardamom pods, bruised

• 1 cup powdered sugar, extra

• 2 large limes, shredded zest and ½ cup juice

• 5 cm fresh ginger, peeled, grated

• 8 lychees, peeled and seeded, to serve


• Place the sago in a bowl and cover with cold water. Stand until softened. Drain. Combine the coconut milk, water, sugar and cardamom pods in a saucepan. Place over medium heat. Stir until the sugar dissolves and the mixture comes to a boil.

• Add the sago and simmer for 10 to 15 minutes until the sago becomes translucent. Transfer the mixture to a bowl and let cool. Remove the pods. Pour the mixture into 4 serving glasses. Cover and refrigerate.

• Combine additional sugar, lime juice and ginger in a saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Simmer for 3 minutes or until the mixture thickens slightly. Remove from fire. Costs. Cover and refrigerate. Stir the lime zest into the syrup.

• Serve sago pudding topped with lychees and syrup.

Watermelon lemonade

Recipe by Annantika Vig, home baker


• 16 pieces of seedless watermelon

• 1 1/4 cup fresh lime juice

• Ginger ale, to serve


Puree the watermelon in a blender, then mix with the lime juice. Add to watermelon dispenser. When ready to serve, pour over ice cubes and garnish with a little ginger ale.

No-Bake Mango Cheesecake

Recipe by Chef Ravneet, founder of Les Fleurons


For the dough:

20 pieces of digestive biscuits

56 grams (1/4 cup) unsalted butter, melted

For the cheesecake filling:

1 large mango

177 ml (3/4 cup) heavy whipping cream

30 grams (1/4 cup) powdered sugar or icing sugar (to taste)

226 grams whole cream cheese, softened

47.5 grams (1/4 cup) granulated sugar

5 ml (1 tsp) vanilla essence

For garnish :

118 ml (1/2 cup) heavy whipping cream

37.5 grams (1/2 cup) powdered sugar

Mangoes for garnish


For the dough:

• Prepare a 9” springform pan by lightly greasing sides of pan with oil. Line the bottom of the pan with parchment paper.

• Grind the cookies in a blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are nice and have a sandy texture.

• Pour the breadcrumbs into your springform pan and press firmly into the bottom and sides to create a thick crust. Refrigerate the crust for at least 45-50 minutes.

For the filling:

• In a blender, purée the mangoes. Put aside.

• In another bowl, pour 3/4 cup heavy whipping cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating on high speed until stiff peaks form.

• Beat cream cheese using a whisk or hand mixer until smooth. Add granulated sugar and beat until well blended.

• Now fold in the whipped cream until completely smooth.

• Add the mango purée.

• Pour the filling into the prepared crust, spreading it evenly. Refrigerate for 3-4 hours minimum.

For garnish :

• You can slice mangoes and decorate the cheesecake with them. Or you can chop and place them

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