Nourishing Recipes for Mother’s Day

Mother’s Day is nearing and we know you want to show your mom just how much you appreciate her. But instead of the usual card and flowers, why not surprise her with a homemade feast? We’ve got you covered with some delicious and easy-to-make recipes that are perfect for pairing with idlis, dosas, and parotas.

These dishes are easy to make with common ingredients and spices that you can find in any Indian kitchen. They are also healthy and nutritious, as they are rich in protein, fibre, vitamins and minerals. Your mother will surely appreciate your efforts and enjoy these mouth-watering dishes.
So put on your apron, turn up the music, and get ready to whip up some culinary magic in the kitchen. Your mom deserves nothing but the best, and these dishes are a great way to show her just how much you care.

Chidambaram Kathirikaay Gothsu

Tastes best with iD fresho! idli & dosa

This is a brinjal and tamarind-based side dish that is very popular in Tamil Nadu. It is a mouth-watering side dish that goes perfectly with idli and dosa. Here is how it is made

• Prep time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 4 people

Ingredients:

• Tamarind: ½ cup
• Brinjal: 5pc (chopped)
• Turmeric powder: ½ tsp
• Salt: as per taste
• Cooking oil: 2 tsp

For Paste:

• Oil: 1 tsp
• Coriander seeds: 2 tsp
• Chana dal: 1 tsp
• Urad dal: 1 tsp
• Dry Red Chillies: 2
• Fenugreek Seeds: ¼ tsp

For Tempering:

• Oil: 1 tsp
• Mustard seeds: ½ tsp
• Asafoetida: 1 pinch
• Curry Leaves: 4-5 leaves
• Green Chillies: 2 (slit)

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Procedure:

1. Soak the chopped brinjals to prevent them from turning dark or black. Soak the tamarind in a cup of warm water. After 10 minutes, squeeze out the pulp and discard the threads and fibre from it.
2. Take a pan and put it on low flame, and add some oil to it. Add the dry ingredients like urad dal, chana dal, coriander seeds, fenugreek seeds and dry red chillies. Roast them on slow flame until they turn fragrant and golden brown in colour.
3. Cool them and grind them into a fine powder.
4. In the same pan, add some more oil and add the Brinjal pieces along with turmeric and salt. Cover with a lid, until the brinjals are fully cooked and turn mushy.
5. Now add the tamarind pulp and allow it to cook until the raw pungent smell wears off.
6. Now with a flat spatula, you can slowly mash the brinjals to form a mushy mixture. You can even use a blender for the same.
7. Once the mixture is ready, add to it the freshly prepared fine masala powder. Mix well and adjust the salt and water consistency.
8. Take a tempering pan, add some oil and heat it on low flame. Once the oil is warm, add mustard seeds, curry leaves, asafoetida and green chillies and let it all splutter.
9. Temper the Brinjal mix and stir well. Serve with hot idlis or dosa.

Bombay Chutney

Tastes best with iD fresho! ragi idli & dosa

We all have eaten idli or dosa with the traditional coconut chutney or occasionally a tomato chutney. The Bombay chutney is a unique side dish that tastes superb with idli, dosa or poori and parotta as well. It is commonly eaten in Andhra Pradesh and Telangana and has a delicious zing to it. Here is how it is prepared.

• Prep Time: 5 minutes
• Cooking Time: 20 minutes
• Serves: 3 people

Ingredients:

• Onion: ¾ cup finely chopped
•  Tomato: ¼ cup finely chopped
• Besan: 3 tablespoons
• Water: as needed
• Oil: 1 tbsp
• Mustards seeds: ½ tsp
• Cumin seeds: ½ tsp
• Urad dal: ¼ spoon
• Chana Dal: ¼ spoon
• Dry Red chilli: 1
• Green Chilli: 2 chopped
• Ginger: 1 tsp chopped
• Curry leaves: few sprigs
• Turmeric: ½ tsp
• Salt: to taste
• Coriander leaves: 2 tablespoons
• Lemon: 1 full (juice squeezed)

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Procedure:

1. Take a pan, add oil and heat. Now add the mustard seeds, and cumin seeds along with urad dal, dry red chilli and chana dal. Put on low flame and cook till they are golden.
2. Now add the green chillies along with curry leaves and chopped ginger. Cook until the raw smell from the ginger goes away.
3. Now add the onions, and cook till they turn translucent. Add tomatoes along with turmeric and salt and cook till it turns mushy.
4. In the meantime, add the besan to a bowl add water and whisk well to make it runny with no lumps. Add this mixture to the tomato and onion mixture. Bring to a boil and cook until it is of chutney-like consistency. Finally, garnish with coriander leaves and squeeze lemon juice just before serving.

Kumbakonam Kadappa

Tastes best with iD fresho! rice rava idly

Kumbakonam Kadappa is a native side dish that is a delicious and comforting combination with idli, dosa or even parotta. It is a warm and heartening stew prepared with potatoes and moong dal. Its mild flavours and spices make it a perfect side dish that warms your heart and soul. The best part is that it is ready in no time! Have a look at how it is prepared.

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Serves: 2

Ingredients:

• Moong Dal: ¼ cup
• Potato: 2 pieces
• Onions: 2 medium (sliced)
• Tomato: ½ cup finely chopped
• Coriander: 2 tsp finely chopped
• Salt: to taste

For Paste:

• Coconut: ½ cup grated
• Chana Dal (fried): 3 tbsp
• Garlic: 2-3 cloves
• Green Chillies: 2 pcs
• Fennel Seeds: ½ tsp

For Tempering:

• Oil: 1 tsp
• Mustard seeds: ½ seeds
• Cinnamon: 1 inch
• Cloves: 2 pcs
• Bay leaf: 1 leaf
• Curry Leaves: 1 sprig
• Stone Flower: 1 small piece
• Fennel Seeds: 1 tsp
• Water: as needed

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Procedure:

1. Wash the moong dal well and cook it in a pressure cooker for up to 4 whistles. At the same time, cut the potatoes in half and boil them as well. Once the moong dal is ready, gently mash the dal to get a mushy consistency.
2. Peel the boiled potatoes and roughly mash them as well. Take care not to mash very smoothly.
3. Now take a mixing jar and add to the grated coconut, fried chana dal, green chillies, garlic cloves and ½ fennel seeds. Put some water into the jar and blend to get a very fine paste.
4. Now take a pan and add the cooking oil, to it add the cinnamon, cloves, stone flower, bay leaves and ½ tsp fennel seeds along with curry leaves and mix well. Add the sliced onions and cook until the onions are fully cooked and become transparent in colour.
5. Now add the tomatoes and some salt and cook until they are soft and mushy. Now add about 2 cups of water and let the mixture boil for 2-3 minutes. Once boiled, add the ground coconut paste. Add some water and cook until the raw smells wear off.
6. Add the roughly mashed potatoes and the cooked moong dal. Quickly stir and mix well.
7. Adjust the consistency of the kadappa by adding more water, if it is too thick. Adjust the salt as well.
8. Finally, add some freshly chopped coriander leaves and remove from flame, while the mixture is still runny. Serve hot with idli or dosa.

Paneer Korma

Tastes best with iD fresho! parota

Paneer Korma is a hearty curry-based dish with the best vegetarian accompaniment with parotta.

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Serves: 4 people

Ingredients:

• Paneer: 200 gms (cubed)
• Oil: 3tbsp
• Cumin: 1 tsp
• Cinnamon: 1 inch
• Cardamom: 2 pods
• Cloves: 3
• Bay Leaf: 1
• Kasuri methi: 1 tsp
• Onion: 1 medium (finely chopped)
• Green chilli: 1 slit
• Ginger Garlic paste: 1 tsp
• Turmeric: ¼ spoon
• Kashmiri red chilli powder: 1/2 tsp
• Coriander powder: ½ tsp
• Cumin powder: ¼ tsp
• Mint leaves: ½ spoon chopped
• Tomato puree: 1 cup
• Curd: 2 tbsp (whisked)
• Water: 1 cup
• Salt to taste
• Paneer: 1 Tbsp (grated)
• Coriander: 1 tsp finely chopped
• Garam masala: ¼ tsp

For Masala:

• Coconut: ½ cup grated
• Almonds: 10 (blanched)
• Cashew: 5
• Poppy seeds: 2 tbsp
• Water: ½ cup

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Procedure:

1. To a pan, add oil and all the dry spices and cook on low flame. Now add the onions, ginger garlic paste, and green chillies and cook till it turns golden brown. Keep the flame low and add cumin powder, chilli powder, coriander powder and turmeric and sauté for a minute. Now add the tomato puree and cook until the oil releases.
2. Grind all the ingredients for the masala and add them to the gravy. Cook well with water until the raw smell disappears. Cook until the curry is fully cooked.
3. Fry the paneer cubes till they are golden, and add them to the gravy. Cook for a couple of minutes. Finally, garnish with fresh coriander and add the garam masala.
4. Serve with hot parotta or pooris.