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This Mother’s Day, cook for your mom!

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She’s the go-to-person when your tummy rumbles; it maybe midnight or daybreak, mommy wouldn’t let you go hungry out of the house; wherever you live, maa ke hath ka khana tops the list of your favourite food, but why not this Mother’s Day you cook something for her? Preeja Aravind asks Chef Tilak Vel of FreshMenu to gather few recipes which can help us novices surprise our moms in the kitchen…

FRUIT CAKE

For Batter
Vanilla Cake Premix – 1 Kg
Water – 300 ml
Oil – 200 ml
Egg – 400 gms
Glazed Cherries – 200 gms
Raisins – 100 gms
Cashew Nuts – 100 gms


For topping
Crumbled Cookies – 400gms
Flour – 200gms
Butter – 100gms
Sugar – 100gms
Cashew Nuts – 100gms
Glazed Cherries – 150gms

Method

Prepare the batter from the cake premix. Add glazed cherries, raisins and cashewnuts. Prepare the topping by creaming butter and sugar. Add the crumbled cookies, chopped cashew nuts and chopped glazed cherries. Sprinkle the crumble topping generously over the cake. Bake at 170° till done.

Paneer Bhurji Brioche

For Paneer Bhurji
Paneer (grated) – 80 gms
Onion (chopped) – 40 gms
Tomato (chopped) – 30 gms
Ginger Garlic Paste – ½ tsp
Chilli Powder – ½ tsp
Turmeric Powder – ½ tsp
Jeera Powder – ½ tsp
A pinch of salt
Oil – 1 tsp
Jeera Whole – ½ tsp
Fresh Coriander (chopped) – 1 sprig

For Mint Chutney
Mint Leaves – 1 small bunch
Coriander Leaves – 1 small bunch
Green Chilli – ½ a chilli
Cumin Powder – ½ tsp
Curd – ½ tsp
A pinch of salt
Lemon Juice – ½ tsp
Other Ingredients
Brioche Bread – 2 slices
Cheese Slice – 1 slice
Butter – 1 tsp
Assorted Cut Fruits – 75 gms

Method

For Paneer Bhurjee:
Heat oil in a pan. Temper with jeera. add chopped onion. Saute till onion is golden brown. Add ginger garlic paste and saute till cooked. Add chopped tomatoes. Mix well. Add chilli powder, turmeric, jeera powder, mix well and cook this masala on simmer till cooked and oil comes to surface. Mix grated paneer into this masala. toss well. Season with salt and check seasoning. Finish with fresh chopped coriander and lemon juice.
Assembly:
Cut the brioche bun into two. Toast it with butter. Spread mint chutney on both the sides. Arrange cheese slices on one slice. Top up with paneer bhurjee. Cover with other slice. Serve with cut fruits

Summer Sprout Salad

Mixed Sprouts (boiled) – 70 gms
Chopped Carrot – 20 gms
Chopped Pineapple – 25 gms
Small Diced Cucumber – 40 gms
Chopped Tomatoes (deseeded) – 25 gms
Small Diced Boiled Potatoes – 25 gms
Coriander (chopped) – 1 sprig
Basil Leaves (chopped) – 1 sprig
Jalapeno (chopped) – 1 sprig
Ripe Mango (chopped) – 1 sprig
Cumin Powder – ½ tsp
A pinch of salt
Lemon Juice – 1 tsp
Assorted Lettuce – 30 gms
Spring Onion (chopped) – 1 sprig

Method For Salad:
In a bowl, toss boiled sprouts, chopped carrot, pineapple, cucumber, tomato, boiled potato, chopped coriander leaves, basil leaves, chopped jalapeno, salt, cumin powder and lemon juice. Assemble on a bed of assorted lettuce. Garnish with chopped ripe mango and chopped spring onion and serve.

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