Mothers are the sweetest gift from Gods. There is really no way to thank them for all they did, are doing and will be doing. As a teenager I was a rebel and we clashed on everything. Things changed when I started to live by myself in UK. I wrote her a letter for Mother’s day that year. She calls it her most precious gift. I think she has saved it like a treasure in the bank locker. I dedicate this post for her. This is an open letter to my அம்மா (amma).
I want to start this letter by telling how much I love you. I must say that I don’t always show it. You are the most important woman in my life, and you always will be. I know life is hard for you and your health is still recovering from your surgery. You feel tired all the time and I don’t always do much to make it easier. You have sacrificed so much in your life just to raise me. Despite your master’s degree, you gave up your career to be a stay at home mother as appa was busy establishing his CPA firm.
Thank you for teaching me that education is the only thing that will make me survive in this world.
Thank you for the sleepless nights we sat together during schools days for exams and assignments.
Thank you for taking me to every single summer camp and classes in Madras.
Thank you for giving your time to make me an independent woman I am today.
Thank you for teaching me life lessons and reminding me that I’ll always have somebody who I can bet my life on and that is YOU.
I’m sorry for all of the times I fought and argued with you.
You truly mean so much to me and I don’t express it enough.
You may not approve me doing popups meals or taking pictures of food when Shyam is waiting with the plate 🙂 as you feel that my degree in molecular medicine is way more precious than cooking but I know for the fact that you are so happy about the way I have evolved in the last 10 years. I know that you are proud that I settled down at the time you wanted me to. You are happy that I listened to few things you suggested. I became the nurturing wife you wanted me to be. I had kids at the time you insisted. Now you cannot say that I don’t listen to you 🙂
Happy Mother’s Day அம்மா. May you stay longer, stronger and healthier.
Lots of love and respect.
Few months ago, Food Guru and Spices and Aroma made a Indian Small Plates Recipes video. We are so thankful that the video was liked by many of our readers. I received emails from those who created a Indian themed party with the recipes we shared. They liked the format where the entire party can be organized with welcome drink, entree, sides and dessert. We are now back with a Chai themed menu with 4 super easy recipes. I think its right on time for Mother’s day.
For this mother’s day, give her the most precious gift – YOUR TIME.
Treat her taste buds with a well-deserved meal this Mothering Sunday (14th May) by taking inspiration from our DIY brunch menu.
Mother’s Day Chai Brunch
- Chai – Drink
- Vegetable masala puff – Snack 1
- Marina beach sundal – Snack 2
- Mango Ambrosia – Dessert
- 1 cup water
- 2 teaspoon black tea powder
- Sweetener as desired ( we used powdered jaggery)
- 1 teaspoon carom seeds
- 1 inch ginger, crushed
- 1 cup whole milk or 2% milk
- Heat water in a pan. Add black tea, ginger, carom seeds and bring it to a boil.
- Add milk and bring it to a boil. Simmer for 10 minutes.
- Add the sweetener and strain the tea.
- Serve hot
VEGETABLE MASALA PUFF
- Store bought puff pastry sheets
- 1 tablespoon oil
- 1 teaspoon fennel seeds
- 1 cup onions, chopped
- 1 tablespoon ginger-garlic paste
- 1 cup each of finely chopped carrots, beans and frozen peas
- 1/4 cup water
- 2 tablespoon garam masala
- Salt to taste
- Pre-heat the oven to 375F
- Heat oil in a cast iron pan. Once hot, add fennel seeds and saute for a minute. Add onions and salt. Saute for a minute. Add ginger-garlic paste. Cook for 10 minutes.
- Add carrots and beans and mix well. Pour water. Cook covered for 15-20 minutes.
- Add garam masala and salt.
- Mix well. Let it cool to room temperature
- Cut the puff pastry into 3 x 1.5 inch rectangle each. Place the filling in the centre of each and cover with another one. Dip your index finger in water and seal the edges. Using a fork, create a pattern around the corner.
- Bake at 375F for 30 minutes.
- 2 cups dried green peas
- 3 long carrots, grated
- 2 green apples, grated
- 1/2 cup dry unsweetened desiccated coconut
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 2 dry red chilly
- 1 tablespoon white lentil
- 1/4 teaspoon asafoetida
- Salt to taste
- Soak the dry green peas in water for 4 hours. Drain and add fresh water and cook in a pressure cooker or pan until done, about 30 minutes. Strain and set aside
- Heat oil in a small saucepan. Once hot, add mustard seeds, dry red chilly, white lentil and asafoetida. Saute for 30 seconds.
- Add the carrots and green apples. Saute for 2-3 minutes.
- Add the cooked peas and saute
- Finally add the coconut and salt.
- Mix well to combine and serve
- 2 cups store bought or fresh mango puree
- 2 cups store bought or homemade vanilla ice cream, melted
- 3 cups seasonal fruits, apples-oranges-pear-banana
- 1 teaspoon cardamom powder
- 1/2 cup unsweetened dessicated coconut
- Combine all the ingredients together and serve cold.