Mother's Day gifts ideas: Make your mom feel special, with help from these chef-approved recipes

Mother's Day 2024 recipes, by Chef Jerson Fernandes, Novotel Mumbai, Juhu Beach

Want to whip up a delicious meal for your mom? Try these yummy recipes by Chef Jerson Fernandes, Director of culinary at Novotel Mumbai, Juhu Beach. Says Chef Fernandes, "Cooking for your mom is all about expressing love for her, regardless of your culinary expertise. These easy-to-make recipes are crafted with love for the most important person in your life."

Mother's Day 2024 recipe: Biscuit Base Cheesecake

Biscuit Base Cheesecake

Ingredients:

For the biscuit base:

• Nutrichoice biscuits, 220 gm
• Unsalted butter, softened, 140 gm

• Refined flour, 35 gm
• Castor sugar, 350 gm
• Sour cream, 150 gm
• Cream cheese, 450 gm
• Vanilla essence, 1/2 tsp
• Eggs, 4
• Zest of 1 kaffir lime

• Fruit jelly, 150 gm

• Crush Nutrichoice biscuits in a food processor until fine crumbs form. Add softened butter gradually until the mixture resembles a sandy texture.
• Line a cake tin with butter and press the biscuit mixture firmly onto the base and sides of the tin.
• In a bowl, beat cream cheese until soft, then gradually add flour until combined. Mix in kaffir lime zest, vanilla essence, sour cream, and castor sugar until smooth.
• Add eggs one at a time, beating well between each addition, ensuring not to incorporate too much air.
• Pour the cheesecake mixture into the prepared biscuit base and bake at 325°F (160°C) for 1 hour, or until the top forms a golden brown crust without cracks and slightly jiggles when shaken.
• Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for 3-4 hours until firm.
• Once set, remove the cheesecake from the tin, garnish with fruit jelly, and serve chilled.
• Chef's tip: Preheat the oven to 325°F (160°C) before baking and use room temperature eggs for the best results.

Mothers Day 2024 recipe: Quinoa and Sweet Potato Modaks

Quinoa and Sweet Potato Modaks

Ingredients:

• Quinoa, 150 gm
• Sweet potato, 150 gm
• Chopped dates, 20 gm
• Grated raw papaya, 50 gm
• Chopped peanuts, 20 gm
• Chopped cashews, 25 gm
• Chopped raisins, 25 gm
• Chopped coluored peppers, 50 gm
• Mustard paste, 1 tsp
• Mayonnaise, 1 tbsp
• Oil, 3 tbsp
• Chopped coriander, 30 gm
• Seasoning, to taste
• Edible flowers, for garnish
• Saffron strands, for garnish

• Boil quinoa and sweet potatoes separately, then let them cool.
• Peel and mash the sweet potatoes into a paste-like consistency once cooled.
• Dry roast chopped dates and allow them to cool.
• Blend the sweet potato mixture with quinoa, dry fruits, mustard-mayo mix, chopped vegetables, and season to taste.
• Shape the mixture into modaks using a mould.
• Garnish with fried quinoa, edible flowers, and saffron strands.
• Serve with a choice of dressing.
• Chef's tip: Apply coconut oil to the modak mould before stuffing in the mixture to ensure it doesn't stick while demoulding.

Mother's Day recipe: Walnut Chocolate Brownies

Walnut Chocolate Brownies

Ingredients:

• Unsalted butter, 250 gm
• Castor sugar, 300 gm
• Whole eggs, 200 gm
• Melted chocolate, 140 gm
• Refined flour, 120 gm
• Chopped walnuts, 220 gm

• Cream butter and sugar together until light and fluffy.
• Gradually add the whole eggs.
• Mix in the melted chocolate to the creamed mixture.
• Combine all the dry ingredients together.
• Add the dry ingredients to the egg mixture.
• Pour the mixture into a lined cake ring mould.
• Bake at 200°C for 30 minutes.
• Allow to cool, cut into desired shape, microwave for 2 minutes, and serve on a hot sizzling plate or with vanilla ice cream and chocolate sauce.
• Chef’s tip: Do not overbake and ensure the oven is preheated before baking. Use a knife tip or toothpick to pierce the center of the brownie to ensure it's cooked. It has to come out clean and dry.

Mother's Day recipe: Chocolate Brioche

Chocolate Brioche

Quantity: 25 slices

Ingredients:

• Flour, 500 gm
• Salt, 15 gm
• Gluten, 20 gm
• Improver, 10 gm
• Sugar, 100 gm
• Yeast, 30 gm
• Butter, 150 gm
• Milk, 350 ml
• Zest of 1 orange
• Cocoa powder, 80 gm
• Chocolate chips, 150 gm
• Whole egg, 1

• Sift flour and cocoa powder, add salt, gluten, and improver in a bowl.
• Dissolve milk, sugar, egg, and yeast together, let it ferment for 30 minutes.
• Knead the above to form a dough.
• Lastly, add soft butter and chocolate chips.
• Divide the dough into 50g portions and place them in buttered brioche moulds or a bread mould.
• Bake at 180°C for 30 minutes.
• Allow to cool and demould.
• Serve with warm chocolate syrup topped with chocolate chips.
• Chef’s tip: You can also use a bit of rum and honey to soak the brioche before consuming it.

Mother's Day recipe: Vegan Potato Noodle-Wrapped "Steak" with Soy Cheese Crisp and Pomodoro Glaze

Vegan Potato Noodle-Wrapped "Steak" with Soy Cheese Crisp and Pomodoro Glaze

Ingredients:

• Potatoes, 500 gm
• Garlic cloves, 6
• Salt, to taste
• Crushed black pepper, to taste
• Cherry tomatoes, 200 gm
• Soy cheese, 100 gm
• Potato flakes, 100 gm
• olive oil, 100 ml
• Parsley, 2 tbsp
• Oregano, 1 tsp
• Freshly chopped basil, 1 tbsp
• Balsamic vinegar, 70 ml
• Potato spaghetti noodles, 100 gm
• Onions, 4
• Asparagus, 50 gm
• Broccoli, 50 gm
• Kalamata olives, 6
• Tomato puree, 100 ml
• Edible flowers, for garnishing

• Boil potatoes, then peel and mash with fresh herbs. Shape into a rectangular steak and refrigerate to set.
• Simmer cherry tomatoes, balsamic vinegar, garlic, herbs, onions, and seasoning for sauce.
• Create potato spirals with a spiral maker and wrap them around the potato steak. Refrigerate.
• Caramelize onions until golden brown.
• Melt soy cheese and potato flakes on a nonstick pan to make a crisp.
• Blanch broccoli and asparagus, then puree and season.
• Simmer tomato puree with basil, salt, and pepper for sauce.
• Grill the potato noodle-wrapped steak in olive oil until golden crisp.
• Plate with caramelized onions, cherry tomato glaze, and basil tomato puree.
• Top with soy cheese crisp.
• Garnish with green mash, edible flowers, parsley, and Kalamata olives. Drizzle with olive oil.
• Serve hot.
• Chef’s Tip: For extra crispiness, chill potato spirals in ice water. Experiment with sweet potato for a sweeter variation.