Mother's Day recipes: Pamper your mom with these lip-smacking delicacies

Pizza Al Frutti Di Mare

Ingredients

• Medium prawns – 6 nos

• Salmon Diced – 50 gms

• CalaMari – 30 Gms

• Malf Shell Mussels – 2 nos

• Grouper Diced – 30 nos

Pizza dough as required

• Oil 1 tablespoon

• Butter 1 teaspoon

• Garlic, chopped 1 tablespoon

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

• Salt to taste

• Crushed black peppercorns to taste

• Fresh oregano sprigs 1-2

• Fresh thyme sprigs 1-2 + for garnish

• Refined flour for dusting

• White sauce 2-3 tablespoons

• Pizza sauce 2-3 tablespoons

• Mozzarella cheese, grated as required

• Mixed dried herbs for sprinkling

Method

• Preheat oven to 180° C.

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

• Add seafood salt and crushed peppercorns, mix and cook for 1 minute. Add fresh oregano and fresh thyme, mix and cook till seafood is fully done. Take the pan off the heat.

• Dust the worktop with some flour, place the dough on it and knock back to release excess air. Roll out the dough into 5mm thick disc.

• Dust a baking tray with some flour, place the disc in it and dork with a fork.

• Spread pizza sauce, some mozzarella cheese and cooked seafood mixture on the disc.

• Sprinkle some salt, crushed peppercorns, ½ teaspoon red chilli flakes and mixed dried herbs and spread some more mozzarella cheese on top. Again sprinkle some red chilli flakes and crushed peppercorns.

• Put the tray into the preheated oven and bake for 15-20 minutes.

• Bring the tray out of the oven, cut the pizza into wedges, arrange them on a serving platter, garnish with thyme sprigs

• Serve hot.

Citrusy Carrot And Pineapple Shorba

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

Ingredients:

• 1 pineapple

• 4 carrots

• 1 apple

• 1 onion

• 1 orange juiced

• 4 tbsp olive oil

• ¼ cup water

• 3 cups vegetable broth

• 1 tbsp curry powder

• 1 cup sour cream

• ½ lemon juiced

• ¼ cup pumpkin seeds

Method:

• Chop the pineapple and carrots into rough cubes.

• Dice the onion.

• Add the oil to a large pot and put on medium heat.

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

• Chop the apple.

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

• Add the stock, orange juice and let it all simmer for 10 minutes.

• Finally, add the cream and give it a good stir.

• Use a masher or hand blender to give the soup a quick pulse. To finish the soup off add a pinch of salt and pepper and lemon juice. Have a test and see if it needs a little more salt or lemon.

• As you serve 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

Ingredients:

• 2 pounds apples, peeled, cored and sliced thinly

• 2 tablespoons freshly squeezed lemon juice

• 3/4 cup light brown sugar

• 2 tablespoons Irish whiskey

• 1 teaspoon ground cinnamon

• 1/4 teaspoon cardamom

• pinch of salt

• 1 cup all-purpose flour

• 1/4 cup oatmeal

• 6 tablespoons cold unsalted butter, cut into pieces

• 1/3 cup toasted, chopped walnut pieces

• freshly whipped cream and caramel sauce for serving

Directions:

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

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

• Scoop the apples into the prepared dish and scrape the juices on top.

• In a separate bowl, whisk together the flour, oatmeal 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. Stir in the walnut pieces.

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

• Serve warm with freshly whipping cream and caramel sauce.

Sago & Coconut Pudding with Lychees recipe

Recipe by Executive Chef Amit Kocharekar, The Resort Mumbai

Ingredients:

• ½ cup sago

• 270ml can coconut milk

• 1½ cups water

• 1/3 cup caster sugar

• 8 cardamom pods, bruised

• 1 cup caster sugar, extra

• 2 large limes, shredded rind and ½ cup juice

• 5cm piece fresh ginger, peeled, shredded

• 8 lychees, peeled, seeds removed, to serve

Directions:

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

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

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

• Serve sago pudding topped with lychees and syrup.

Watermelon Limeade

Recipe by Annantika Vig, home baker

Ingredients

• 16 seedless watermelon pieces

• 1 1/4 cup fresh lime juice

• Ginger ale, for serving

Method

Puree watermelon in blender, then mix with lime juice. Add to watermelon dispenser. When ready to serve, pour over ice and top with a splash of ginger ale.

No Bake Mango Cheesecake

Recipe by Chef Ravneet, founder of fleurons

Ingredients

For the crust:

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 (according to the taste)

226 grams full fat cream cheese, softened

47.5 grams (1/4 cup) granulated sugar

5 ml (1 teaspoon) vanilla essence

For the topping:

118 ml (1/2 cup) heavy whipping cream

37.5 grams (1/2 cup) powdered sugar

Mangoes for garnish

Method:

For the crust:

• Prepare a 9" spring form pan by lightly greasing the edges of the pan with oil. Line the bottom of the pan with parchment paper.

• Grind the biscuits in a blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well and has a sandy texture.

• Pour the crumbs into your spring form pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust for atleast 45-50 minutes.

For the filling:

• In a blender, puree mangoes. Set 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 the powdered sugar and continue beating on high speed until stiff peaks form.

• Beat the cream cheese by using a whisk or a hand beater to make it smooth. Add the granulated sugar and beat until well combined.

• Now, fold in the whipped cream until it’s completely smooth.

• Add mango puree in it.

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

For the topping:

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