Chef Kshipra Khanna’s Mother’s Day menu, easy home recipes adorned with flavors from around the world

Mother’s Day Recipes: Mother’s Day is not just a date but an opportunity to celebrate the love, care and affection that mothers give to us every day. On this special occasion, Chef Kshipra Khanna has shared some easy and heart-touching recipes inspired by flavors from around the world, which can be easily made at home. This Mother’s Day, surprise your mother with these special recipes and make her day even more memorable.

Indian – Aam Panna Mint Rice

Refreshing, sweet and sour and perfect for the Indian summer.

Material
• 1 cup cooked rice (cooled)
• 2 tbsp Aam Panna (raw mango concentrate)
• 1 onion (cut into thin slices)
• ½ tsp cumin
• 1 green chilli (optional)
• Salt as per taste
• 1 tablespoon oil

For a fresh finish
• Mint + coriander leaves
• Lemon juice (optional)

Method

1. Heat oil in a pan → add cumin seeds.
2. Add onion and green chillies → fry lightly.
3. Now add rice → mix slowly.
4. Add aam panna and salt → toss for 2–3 minutes.
5. Finally finish by adding mint and coriander.

plating tip
• Serve it in a clean bowl
• Garnish with mint and onion slices on top
• Keep the dish looking light and fresh

Spaghetti in Creamy White Sauce

Creamy, comforting and everyone’s favorite dish

Material
• 1 cup boiled spaghetti
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 2 garlic cloves (finely chopped)
• Salt and pepper to taste
• 1 tablespoon grated cheese (optional)

Method

1. Heat butter in pan → add garlic and fry lightly.
2. Now add flour → cook for 1 minute (do not let it brown).
3. Add milk gradually → whisk continuously so that no lumps are formed.
4. Cook the sauce until smooth and creamy.
5. Add salt, pepper and cheese → then add the spaghetti and toss well.

plating tip
• Twirl the spaghetti into a nest on the plate.
• Sprinkle black pepper and herbs (or coriander) on top
• Finish with a little cheese

Chinese – Chili Paneer

Crispy, spicy and full of Indo-Chinese flavor

Material
• 200 grams paneer (cut into cubes)
• 2 tbsp cornflour
• 1 onion (cut into cubes)
• 1 capsicum (cut into cubes)
• 1 tsp soya sauce
• 1 tsp chili sauce
• 1 tsp vinegar
• 1 tsp ginger-garlic (optional)
• Salt and oil as per taste

Method

1. Toss the paneer well in cornflour → Shallow fry until light golden.
2. Heat oil in a pan → add ginger-garlic, onion and capsicum and fry lightly (keep it crunchy).
3. Now add all the sauces → mix well.
4. Add fried paneer → toss well on high flame so that the sauce coats well.

plating tip
• Serve it in shallow bowls
• Do not keep the dish too dry, keep it lightly glossy
• Garnish with green onion leaves or coriander on top.

Mexican – Veg Burrito (Desi-Style Wrap)

Filling, budget-friendly and easy to make wrap at home

Material
• 2 rotis or wraps
• ½ cup cooked rice
• ½ cup rajma (or leftover chickpeas)
• 1 onion (chopped)
• ½ capsicum (chopped)
• Salt and red chili powder as per taste
• 2 tbsp curd

Method

1. Lightly fry onion and capsicum with spices in a pan.
2. Heat the kidney beans separately.
3. Now make layers on the roti → first add rice, then kidney beans, then vegetables and add curd on top.
4. Roll the wrap tightly so that the filling does not fall out.

plating tip
• Cut it diagonally and serve in two parts.
• Wrap in light butter paper for a clean and premium look
• Serve it standing or slightly stacked

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