Celebrating our mothers is for every day of the year but days like Mother’s Day present us with the opportunity to make it extra special. Waking up to breakfast by mom is a daily routine for many of us. So this Mother’s Day, why not reverse the role and whip up a delicious breakfast for your mom? Whether your mother loves to travel, has a sweet tooth or craves comfort food, let these Kolkata eatery founders and chefs be your guide to cooking up the best breakfast on a special day for a special person.
For the sweet-tooth mom: Mango Chia Pudding from Cheesserted
Mango Chia Pudding from Cheesserted
Baker duo and co-owners Stuti Saraf Jain and Vasundhara Kochar from Cheesserted on Middleton Street share the recipe of Mango Chia Pudding. Relish this dessert as a fuss-free morning breakfast.
Ingredients
- Whole milk: 1 cup
- Chia seeds: 1/4 cup
- Honey: 1 tsp (or according to desired sweetness)
- Cream cheese: 1 tbsp for extra creaminess
- Chopped mango pieces for toppings
- Dried cranberries for toppings
- Granola for toppings
Method
- Combine milk, chia seeds, honey and cream cheese in a bowl and whisk well
- Cover it and refrigerate for 6 hours
- Top with juicy Alphonso mangoes, granola, dried cranberries and serve cold
For the vegan mom: Peanut Butter Noodle Bowl with Veggies from Poach Kitchen
Peanut Butter Noodle Bowl with Veggies from Poach Kitchen
If your mom is vegan, here’s a simple-to-assemble Peanut Butter Noodle Bowl with veggies from Roshni R Sood, executive chef of Marbella’s and Poach Kitchen. Grab some simple ingredients and swish them all in a bowl with noodles and there’s your breakfast, all ready to be served.
Ingredients
- Noodles: 1 cup (boiled)
- Bell-peppers: 1/4 cup (sliced)
- Red and White Cabbage: 1/4 cup (chopped)
- Carrots: 1/8 cup (sliced)
- Coriander: 1 tsp (chopped)
- Basil: 1 tsp (chopped)
- Lemon juice: 1 tsp
- Sweet Chilli Dressing: 1-1/2 tbsp
- Peanut butter: 2 tbsp
- Tahini: 1/2 tbsp
- Salt to taste
- Peanut (chopped): 2 tbsp to garnish
Method
- Bring all the ingredients together in a mixing bowl and toss well
- Taste to adjust seasoning
- Garnish with chopped peanuts
- Serve cold/warm
For the health-conscious mom: Greek Chickpea and Chicken Salad from TRIBE
Greek Chickpea and Chicken Salad from TRIBE
For a delicious modern twist to your breakfast, check out the Greek Chickpea and Chicken Salad by Shilpa Chakraborty, co-owner, TRIBE. Starting your day with a healthy salad, coupled with some pieces of protein, gives you the boost to get through the day fresh and stress-free. You can also visit TRIBE in Golpark, Salt Lake and Behala to check out some of their cool brunch options with your mother.
Ingredients
- Iceberg lettuce (small-sized)
- Tomato: 1(julienned)
- Red onion: 1(chopped)
- Olives: 5-6 (chopped)
- Crumbled feta cheese: 5-6 tbsp
- Greek yoghurt: 60ml
- Vinaigrette dressing: 30ml
- Chicken breast: 1 grilled and shredded
- Boiled chickpeas: 60 gms
Method
- Separate the leaves of the lettuce and put it in ice cold water to rest for a few minutes
- Take half of the lettuce and other ingredients into a bowl and mix it well. Let the dressings and yoghurt get coated with all the ingredients
- Make a bed with the remaining lettuce in a serving salad bowl and add the salad mixture onto it
- Garnish with sliced olives, crumbled feta cheese and yoghurt
For the globetrotter: Belgian Mitraillette from Tintin & the Brussels Club
Belgian Mitraillette from Tintin & the Brussels Club
For the mother who loves to travel, here’s your chance to sit back, relax, put on a travelogue and enjoy a Belgian delicacy. Coming from the heart of Belgium, this Belgian Mitraillette or sandwich by Barnali Sen Sarma Ghosh, owner of Tintin & the Brussels Club, is a perfect lazy-day craving. Choose toppings as per vegetarian or non-vegetarian choices and you are all set to assemble this Belgian dish on your plate in Kolkata. You can check out many more Belgian delicacies at the Lake Terrace restaurant open from noon to 10.30pm.
Ingredients:
- Bread of any kind: 1 loaf
- Mayonnaise: As per taste
- Chicken/ Ham: Grilled / tossed/ boiled, or
- Potatoes, carrots and tomatoes: Boiled and mashed
- Lettuce: Shredded
- Salad dressing of your choice
- French Fries
- Cheese: grated/ melted
Method
- Slice loaf of bread midway
- Layer it with mayonnaise
- Add chicken/ ham Or mashed potatoes, carrots, tomatoes and shredded lettuce
- Add salad dressing of your choice
- Layer French fries on top and add grated or melted cheese
For the comfort food-craving mom: Semolina Upma
Semolina Upma
For a Bengali food lover sooji is an important no-hassle ingredient which makes quite a few comfort foods. Chef Bhaskar Dasgupta from Sonar Tori shares a recipe of a Semolina Upma, which can be made with sooji and vegetables at hand. So, this Mother’s Day try making the easiest Upma and enjoy the simple yet delicious meal. For more such interesting foods, do visit Sonar Tori located here.
Ingredients:
- Rava / Sooji (Semolina): 1 cup
- Fried Cashew Nuts (optional): 25 gms
- Ginger: 1 inch (chopped)
- Onion: 1 (chopped)
- Green Chillies: 3 (slit sideways)
- Potato: 1 (chopped)
- Capsicum: 1 (chopped)
- Carrot: 1 (chopped)
- Green Peas: 1/4 cup (frozen or fresh)
- Mustard Seeds: 1 tsp
- Urad Dal: 1 tsp
- Chana Dal: 1 tsp
- Salt to taste
- Turmeric Powder: 1/2 tsp
- Chilli powder (optional)
- Oil: 2 tbsp
- Few curry leaves
- Finely chopped coriander leaves
- Ghee: 1 tbsp
- Lemon juice
Method
- Sift sooji through a muslin / cheese cloth or very fine sieve
- Heat 1 tbsp pure ghee / unsalted butter and fry rava on moderate heat, stirring constantly to a light brown colour and set aside
- Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter
- Add the chana, urad dals and curry leaves. Fry till they turn red
- Add onion, ginger and green chilies. Sauté for 2-3 minutes
- Add all the vegetables, turmeric and chilli powder — and salt to taste
- Now add 3 cups of water and cover the pan. Allow it to simmer on low heat until the vegetables are soft
- Add fried rava/ sooji to it, stirring constantly till it becomes a little thick
- Take it out on a plate and add lemon juice if desired
- Serve hot, garnished with cashews and coriander
Don’t forget those bunch of blooms and a warm hug.
