At the very outset, let’s point out that a single day of celebration just isn’t enough to pay tribute to our mothers – those amazing women who can seemingly do anything we ask of them. Mother’s Day should be an everyday thing (seriously, pick up the phone and call your mom), because of how much they do for us. But that doesn’t mean we won’t celebrate Mother’s Day this year. Or in the future.

This annual Second Sunday in May celebration began in 1905, after Anna Jarvis campaigned for the day to be included in the list of national holidays in the United States to honour all mothers because it was her belief that one’s mother is “the person who has done more for you than anyone in the world.” In the beginning, the US Congress rejected this proposal outright for what it saw as a frivolous holiday, but public opinion – and Jarvis’ tireless campaigning – changed minds.

Here’s a second ritual to establish this year – the Mother’s Day Brunch. Here are some unusual recipes you can whip up to make her day this Sunday.

 

Apricot-Basil Chicken Salad

04 mothers day brunch

Ingredients:
1/3 cup mayonnaise
½ cup Greek yogurt
1 garlic clove, minced
½ tsp paprika
5 tsps champagne or white wine vinegar
3 cups shredded cooked chicken
¼ cup blanched slivered almonds, toasted
½ medium white onion, minced (½ cup)
1 large celery stalk, diced small (½ cup), plus leaves
1/3 cup dried apricots, diced small
1/3 cup fresh basil leaves, torn
Coarse salt and ground pepper

Preparation:
In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.

Recipe and image courtesy: Martha Stewart

 

Mango Coconut Muffins

01 mothers day brunch

Ingredients:
½ cup whole wheat flour
½ cup all-purpose flour
¾ cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 cup oats
1/3 cup dried and shredded coconut
180 gms Greek yogurt
1 cup mashed ripe banana
¼ cup canola oil
1 egg
1 tsp vanilla extract
1 cup diced mango

Preparation:
Preheat oven to 400 degrees and coat a muffin pan with a little oil or butter. In a large bowl, whisk together the flour, brown sugar, baking powder, and baking soda. In a medium-sized bowl, stir together oats, coconut, yogurt, banana, oil, egg, and vanilla extract. Pour the wet mixture into the flour mixture and stir until moistened before folding in the mango. Divide mixture evenly into muffin cups and bake for 17-20 minutes, or until cooked through.

Recipe adapted from and image courtesy: Oh My Veggies

 

Chickpea Flour Pancakes

02 mothers day brunch

Ingredients:
1 cup chickpea flour, garbanzo bean flour, or besan
1½ cups water
¾ tsp salt
¼ tsp turmeric
¼ tsp cayenne
¼ tsp carom seeds (ajwain) or cumin seeds (jeera)
½ cup finely chopped onion
1 green chili, finely chopped
¼ cup chopped cilantro
1-2 tbsp + 1 tsp safflower oil, divided into two portions

Preparation:
In a bowl, combine the chickpea flour with ¾ cup of water and whisk to get a smooth consistency. Whisk in another ½ to ¾ cups of water to make a thin, lump-free batter. Add the salt, turmeric, cayenne, carom seeds, onion, chili, cilantro, and 1 tsp of oil, and mix well. Let the batter sit for 5 minutes.
Heat a pan over medium heat. When the pan is hot, drizzle a few drops of oil onto it and spread it around the pan. Pour a ladleful (¼ to ⅓ cup) of batter onto the pan. Now work the batter around to form a 6 to 8-inch pancake. Cook until the edges start to separate from the pan and the bottom is golden-brown. Flip and cook for 2 to 4 minutes. Serve hot.

Recipe adapted from and image courtesy: Dianne’s Vegan Kitchen

 

Italian Garden Frittata Recipe

03 mothers day brunch image

Ingredients:
6 egg whites
4 eggs
½ cup grated parmesan cheese, divided into two equal parts
1 tbsp minced fresh sage
½ tsp salt
¼ tsp pepper
1 small zucchini, sliced
2 green onions, sliced
1 tsp olive oil
2 plum tomatoes, thinly sliced

Preparation:
In a large bowl, whisk the egg whites, eggs, ¼ cup Romano cheese, sage, salt and pepper, before setting the mixture aside. In a 10-inch ovenproof pan coated with oil or butter, sauté the zucchini and onions for 2 minutes. Add the egg mixture and then cover and cook for 4-6 minutes or until eggs are nearly set. Uncover and top with the tomato slices and remaining cheese. Cook on a low flame for a few minutes until the eggs are fully set. Let it rest for 5 minutes before serving.

Recipe adapted from: Reader’s Digest

Like this article? Also read: #Foodistan: India’s Love Affair With Caramel Custard

Representational cover image via Shutterstock.com

Comments

comments

Comments