The one day in the year that honors and celebrates mothers is just around the corner. And although the worldwide lockdown might have dampened your Mother’s Day plans, there is still a lot that you can do at home to show your love and make your mom feel special. As a gift, take up all the household chores and give your mom a day of relaxation that she deserves followed by a surprise brunch spread to pamper her. So, this Mother’s Day, follow these easy recipes, break out that fancy china and whip up a delicious spread complete with her favorite cup of tea for a well-rounded brunch affair.
1. Sunny-side up with a twist
1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped coriander leaves, for garnish
Slice bell pepper horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
In a non-stick pan, heat vegetable oil on medium heat. Cook peppers for 2 minutes. Turn peppers over; crack 1 egg into the center of each ring.
Cook, covered, until eggs have reached desired doneness. Season with 1/4 teaspoon each salt and pepper.
To serve, garnish with chopped coriander leaves.
2. French toast with blueberries
4 white bread slices
200 grams sweet corn
300 ml whole fat milk
4 large eggs
2 tsp maple syrup or honey
2 tbsp brown butter
vegetable oil for frying
butter for frying
1 tbsp powdered sugar
1 tsp ground cinnamon- optional
300 grams blueberries
Preheat the oven to 130 degrees. Put the bread slices on a wire rack, then bake in the oven for 20 minutes to dry them out.
Meanwhile, put the sweetcorn and milk into a blender or food processor, and blend until smooth. Pour through a fine sieve into a bowl, pressing down on the purée with the back of a spoon to extract as much liquid as possible. Whisk the eggs, maple syrup, brown butter, and a pinch of salt into this liquid (discard the solids) until smooth.
Lay the bread slices in a shallow bowl and pour over the batter, turning each piece to coat. Leave to soak for 5 minutes, turning the slices occasionally.
Heat a little oil and butter in a large, non-stick frying pan and fry the soaked bread slices, in batches, for 2 minutes on each side until golden.
Mix together the sugar and cinnamon, then dust over the hot toast. Serve with the blueberries and plenty of maple syrup or honey.
3. Crispy hash browns
4 medium potatoes, peeled
1 medium onion
1 egg, beaten
salt and pepper to taste
vegetable oil, for frying
Coarsely grate the potatoes and onion into a clean tea towel or muslin cloth and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Add the egg, a good couple pinches of salt and freshly ground black pepper. Mix the ingredients well.
Heat generous amount of oil in a frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties. Flip over once browned and crispy (about 2-3 minutes each side). Serve hot.
4. Gram flour pancakes (besan cheela)
1 cup besan
1 cup water
1 tsp turmeric
½ tsp salt
½ tsp pepper
3 spring onions
1 tbsp olive oil
½ tsp chili flakes-optional
1 bell pepper
½ cup peas
Add the flour, water, turmeric, salt, pepper, and chili flakes to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny.
Dice the veggies finely and add them to the mixture.
Use a tissue to ensure the bottom of the pan is coated well in oil.
Add about a ladle of the mixture and veggies when the pan is hot.
Cook for about 3 minutes - the mixture will quickly start to get firm.
Make sure you use a large pan here, you’re aiming for thin pancakes as they’re easier to handle!
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
Add your desired toppings and enjoy.
5. Mandatory Mother’s Day chocolate cake
200 grams dark chocolate bar
120 grams sugar
150 grams melted butter
120 grams flour
1 1/2 teaspoons baking powder
Preheat oven to 200 ºC
Separate egg whites from yolks. In a bowl, whisk the egg yolks with sugar until the mix whitens and expands.
Add the butter to the yolk mixture and mix.
Add the melted chocolate, then the flour and the baking powder.
Whisk the egg whites until stiff. Pour some of the egg whites into the chocolate mixture and mix well to "relax" the mixture, then add the remaining whites and gently stir with a spatula while lifting the preparation to not break the whites.
Pour the batter into a buttered pan and bake for about 40 minutes, or until a knife's blade pierced into the cake comes out dry. Serve with custard or as is and enjoy!
Surprise your mom with this beautiful Mother’s Day Brunch spread and remember that there’s no greater gift than the gift of your time and company. So, while you celebrate this Mother’s Day with your special lady at home and in quarantine, promise her to take her out on a real treat when the world is bright shiny and new again by gifting her an Eazydiner voucher worth Rs. 1000 at Rs. 750 and redeem it any time till December.
Q1: How to make brown butter for the french toast recipe?
A: To make the brown butter, put 50g butter in a small pan and cook over medium heat, whisking, until it smells nutty and looks brown. Pour into a heatproof bowl and cool.
Q2: How to pre-heat my Microwave?
A: You need to place a slatted rack that comes with a microwave to pre-heat it. Now, choose the convection option. Once you set it on the convection mode, your microwave’s digital display will reflect the minimum temperature setting available, you can just increase or decrease it according to your requirement and press start.
Q3: What is the easiest way to melt chocolate?
A: Chop chocolate bar into small pieces and place in a microwave-safe bowl. Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.