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Cooking Up for Mom

Give your mother a break on this Mother's Day by cooking up her favourite dishes

08 May, 2015 by Geetika Methwani

Give your mother a break on this Mother's Day by cooking up her favourite dishes

Few things are as comforting as ‘ghar ka khana’ (home-made food) and no chef can beat the taste of food cooked by mothers. This is simple food, packed with local flavours, mixed with unconditional love, very satisfying.

Let’s just sneak into the kitchen this Mother’s Day and surprise our moms with some of her favourite recipes. We take you on a trip from North to South across some popular dishes cooked at home.

Maa Ki Daal – A favourite from Punjab

A delicious creamy dal (lentil sauce) cooked in spices with generous amounts of ghee and butter. This comforting dal is made by moms across Punjab. Maa ki daal is made with a combination of rajma and urad dal and is arguably the mother of all dals. So indulge your mum with this scrumptious dish rich in traditional flavours.

Sindhi Kadhi – A dish not to be miss from the Sindhi community

This authentic Sindhi dish is prepared with roasted besan (gram flour) and assorted vegetables. The Kadhi tastes best with rice, potatoes and sweet boondi. The tangy taste of tamarind in it is an icing on the cake. On this Mother’s Day, make this soothing dish for your mother.

Alu Posto – A signature dish of Bengal

Potatoes cooked in a thick coating of a wet poppy seed paste is an all-time favourite in Bengali households. This dish is eaten in all seasons but especially in summers. Nothing tastes better than mom’s aloo posto with steamed rice followed by a nap. How about cooking this for your mother and letting her relax on mother’s day?

Malvani Fish Curry – An authentic Maharashtrian dish

The traditional way of cooking fish in coastal Maharashtra is that it is slightly spicy, not very oily, and tastes great when served with steaming white rice. Maharashtrian fish curries are coconut-based (grated coconut or coconut milk). Fish such as rawas (Indian salmon), pomfret, bangda (mackerel) and surmai (kingfish) are used most often. Kokum, the local berry, is used as a souring agent.

Idli – A trademark of South India

This is a traditional and a common breakfast or tiffin dish across South India. Idlis are not only nutritious but also a gastronomical delight for many people. They are best enjoyed with sambar and chutneys. Rice and lentil are soaked overnight and then ground together. Salt and water is added to the ingredients to form a batter. The batter is then steamed to create this light repast.

It is of course very difficult for all us to cook exactly like our mothers as it is not just about the flavours but her unconditional love and warmth which just enhances the taste of every dish.

Yet the look of surprise on her face if you were to cook for her would be priceless we are sure.

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