Magic Mothers Bring to their Kitchens

The other day, while watching the live telecast of our respected Prime minister Narender Modi from the Townhall at the Facebook headquarters, we all saw him choke with tears as he fondly spoke about his mother. I don’t know about others, but I got emotional seeing him trying to hold back his tears while he described how mothers would do anything to bring up her children in any adversity. Just like million other mothers, mine did the same; I am indebted to her for life and always reciprocate the unconditional love towards her.

One of the ways through which mothers express their love is through food they cook for their children. Ask anyone about the best dish they have eaten and the answer mostly will be that one which was cooked by their mother. Lets dedicate this week’s column to our mothers who, not only sometimes make ends meet to run their homes during adversity, cook food that even an accomplished Michelin chef may find difficult to make. I have a sweet tooth and loved the humble bread and butter pudding my mother made. I was so addicted to it that I used to compel her to make it at least twice a week and would save the leftovers by hiding it from my siblings and eat in on the days when  the pudding was not made.

So here are the famous in-house recipe of Gujrals.

Bread and butter pudding

20 pieces of white bread with sides cut off

• 1 litre milk
• 2 eggs
• 50 gms butter
• A pinch of salt
• 2 tbsp brandy
• 1 cup sugar
• ½ cup raisins (one
•        can replace this with
•        fresh straw berries,
•        blue berries etc)

Method

• In a baking glass dish, line a row of bread slices with the edged chopped off
• In a bowl mix in the milk, sugar, brandy, eggs and butter and beat well to form a smooth mixture
• Put the mixture partly over the bread slice so they are covered by it
• Sprinkle half quantity of the raisins on the bread slices
• Now layer the second row with the remaining slices of bread  and repeat the process
• Pre-heat oven at 300°C
• Bake the pudding for about 30 minutes
• Please note that the pudding should not dry out and should remain moist. So keep checking.
• In the end heat from above for browning
• Remove and serve hot
• Alternatively one can pour some berry compote for a change as a twist.

Mangofee

• Mangoes: 2 large, cut in cubes
• Condensed milk: 1 tin
• Marie biscuits: 1 large pack
• Fresh cream: 500ml

Method

• Crush the biscuits into a fine powder in a grinder
• Add butter and mix well
• Place the mixture in a round glass serving dish and compress with palms for a  fine finish
• Refrigerate for 20 minutes till its firm and set
• In a pan heat the condensed milk for five minutes. Stir constantly.
• Pour it on to the compressed biscuits, add mangoes and tip with cream
• Serve chilled.