She’s been your pillar of support through thick and thin, standing as a wall to shield you, nurture you as an individual and of course treats you to mouthwatering delicacies each day. Yes, we are talking about all the mothers in the world, who give us endless love. With Mother’s day around the corner, let’s throw in a memorable surprise for them, instead of the clichéd flowers and gifts, here’s a way to treat them to a home cooked three course meal (Don’t worry, with Maharaja Whiteline, we promise to make it an easy & drool worthy).
Go ahead and try these delicious recipes and impress your mom!
STARTER: Cheesy Veg Tarts
500 gms block/ 1 packet puff pastry, 8-10 cherry tomatoes, 1 red and 1 yellow bell pepper, 15-20 olives, 1/2 sliced zucchini, 5 tbsp pesto sauce or any pasta sauce, 2-3 tsps olive oil, fresh basil leaves, 200 gms mozzarella cheese, flour to dust.
Roll the pastry sheets into 2 -3 inch squares using a rolling pin. Spread 1tsp sauce on each of the squares. Mix the chopped tomatoes, peppers, olives and zucchini in bowl and add some olive oil to it. Add a spoonful of veggie mixture on each square. Cover it with grated cheese and sprinkle some basil leaves on top. Pre-heat the oven to 220 degrees and place the squares on the greased tray. Let these bake for 8-10 minutes at 175 degrees or until crispy and golden brown. Serve with ketchup or any dip of your choice.
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MAIN COURSE: Mushroom and Thyme Pasta
500 gms spiral pasta, 250 gm porcini or button mushrooms, ½ cup dry white wine(optional), 100 gm chopped onions, few sprigs of thyme, 300 gms grated parmesan, 4-5 tsp butter, salt and pepper to taste.
Boil the pasta in water and add 1 tsp of salt to it. Strain and keep the pasta water aside. In a sauce pan, heat the butter and sauté onions in it until golden brown. Add salt, pepper and white wine to the pan and stir in until it reduces. To this mixture, add the mushrooms and sauté for about 5-8 minutes. Gradually add the pasta and about a cup of leftover pasta water. Toss well and sprinkle the thyme leaves on top. Serve hot.
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DESSERT: Chocolate Chip Pudding
6 eggs, 1 loaf brioche bread, 3 cups milk, ½ tsp salt, ½ cup sugar, 200 gms chocolate, 100 gms chocolate chips, butter to brush, 100 gms whipped cream, ½ tsp vanilla essence.
Combine milk, sugar, salt, chocolate and vanilla essence and heat it using the double boiler technique. Take it off heat and let it cool for 15-20 minutes. Gradually add one egg each into the mixture and keep whisking until it resembles a thick batter. Grease a baking dish and organize the bread slices in it. Pour the chocolate mixture over the bread and sprinkle chocolate chips evenly.
Bake the mixture at 150 degree Celsius for 25-30 minutes or until the top turns golden. Let it cool and serve along with whipped cream.