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Mother's special recipes

Try these easy-to-make recipes to impress your family and friends

TICKLING TASTE BUDS Karela Panchamritha

Here are some of the mothers' recipes to make the dishes that will be part of the menu offered by Uday Samudra during the next two months. The salad is by Ellen Allen and onion bake is by Remani George. S.M. Prabhu offers a dish with karela and Shoba K.C., a sweet dessert.

Potato salad with mayonnaise

Ingredients

Potatoes
Salt - to taste
Pepper - to taste
Vinegar
Mustard paste - one tsp
Maggie instant soup cube - half cube
Sugar - half tsp
Mayonnaise - three full tbsp
Eggs (hard boiled)
Gherkins - six
Tomatoes
Parsley

Method

Boil potatoes, peel and cut into small cubes. Boil water (two cups for half kg potatoes). Put salt, pepper, mustard paste and Maggie instant soup cube and sugar.

Simmer for two minutes and put potatoes in the water for a short time. Switch off the stove. Cut one boiled egg into small pieces and put in the salad. Add sliced gherkins, tomatoes and parsley.

Onion bake

Ingredients

Maida - 16 tbsp
Boiled and mashed potatoes - 12 tbsp
Butter - eight tbsp
Salt - to taste
Egg - one
Method

Knead together the above ingredients and make lemon-sized balls. Flatten it on the palm, place the filling inside and mould them in the shape of onions. Brush with beaten egg. Place it on a greased tray and bake in moderate oven for about 20 minutes.

Karela Panchamritha

Ingredients

Karela - 250 gm
Tamarind pulp - two tbsp
Jaggery - a little
Grated dry coconut - one tbsp
Groundnut - one tbsp
White gingelly - one tbsp
Coriander seeds - one tbsp
Methi seeds - half tsp
Chilli powder - two tbsp
For seasoning - oil, mustard, curry leaves, red chilli, chana dal

Method

Cut karela into small pieces, apply salt and keep aside. Fry coconut, groundnut, gingelly, coriander seed and methi. Grind into coarse powder. In a separate pan, put oil, and fry the karela and remove. Fry chana dal, mustard, red chilli and curry leaves. Add tamarind pulp, jaggery, chilli powder and salt. Add karela and ground powder.

Caramel cashew pudding

Ingredients

Marie biscuits - 28
Instant coffee powder - two tsp
Water - two cups
Sugar - two tbsp
Topping
Unsalted butter - two cups
Powdered sugar - three cups
Cocoa powder - six tsp (Or two tsp cocoa powder and two tsp coffee powder)
Cashew nuts
Method

Cream butter and sugar in a bowl. Add six tsp cocoa powder. Mix well. Take two glasses of hot water in a bowl. Add two tsp of instant coffee powder and one tbsp sugar to make a strong black coffee. Take seven biscuits and soak them in the black coffee (one at a time) and arrange the biscuits in a tray. Take some of the smooth paste and spread it onto the biscuits.

Use a knife to a layer of two mm thickness. Take another seven biscuits and repeat first procedure and pile on top of first seven biscuits. Repeat the same with the next two sets of seven biscuits. On top of the last set, put a layer of paste also. Use the remaining paste to cover the edges.

Chop cashew nuts into small pieces. Prepare caramel syrup and mix it with the chopped cashew. Decorate the biscuits with the cashew pieced mixed with caramel. Keep it in the refrigerator at least for half and hour before serving.

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