By Neha Ranglani, Integrative Nutritionist
This Mother’s Day, go beyond the usual and surprise the most important woman in your life with nourishing and indulgent treats. Whether she loves something sweet with her morning chai or prefers a savoury nibble in the afternoon, these recipes are crafted with wholesome ingredients and a lot of love.
Neha Ranglani, integrative nutritionist, believes food should be both healing and joyful, and can serve as a way to express gratitude through delicious, homemade bites that celebrate your mum’s unique tastes. Each dish is designed to make her feel cherished from the inside out.
5 Mother’s Day Recipes by Neha Ranglani
Amaranth Beet Cutlets
Why it’s special: Rich in iron, fibre, and protein. No potato, no bread crumbs—just real, earthy ingredients.
Ingredients:
- 1 cup cooked amaranth
- ¼ cup oat flour
- 1 small beetroot, grated
- 1 carrot, grated
- 1 tbsp flaxseed powder (for binding)
- 1 tsp grated ginger
- Pink salt, pepper, and cumin powder
- Curry leaves and fresh coriander
- cold-pressed coconut oil (optional, for shallow roasting)
Method:
- Soak amaranth overnight, and the next day boil it with 2 times the water.
- Mix everything into a thick dough.
- Shape into cutlets and roast on a cast-iron pan until crisp. Serve with mint-hemp chutney.
Buckwheat Methi Mini Thepla Tacos
Why it’s special: Gut-loving, gluten-free, and anti-inflammatory.
Ingredients:
- 1 cup kuttu flour
- ½ cup fresh methi leaves
- 2 tsp Ginger-green chilli paste
- ¼ tsp Ajwain
- Turmeric
- Pink salt
- Water to knead
Filling: 1 Mashed avocado + 1 tbsp lemon + 2 tsp hemp hearts + chopped veggies (like cucumber, red bell pepper, onions). Mix all together.
Method:
- Boil water and add buckwheat flour, and knead into a soft dough.
- Roll small theplas, roast on tawa, then fold and fill them taco-style with the fresh hemp-
avocado salad.
Gluten-Free Korean-Style Veg Pancakes (Yachaejeon Twist)
Why it’s special: Crispy, colourful, packed with veggies, and naturally gluten-free using millet or rice flour.
Ingredients:
- ½ cup rice flour
- 2 tbsp besan
- 1 cup mixed julienned veggies (carrot, bell peppers, spring onions, cabbage, zucchini)
- 1 tbsp flaxseed meal + 2 tbsp water (egg replacer)
- Salt, pepper, sesame seeds
- Toasted sesame oil (for flavour and pan roasting)
Dipping Sauce:
- Coconut aminos or gluten-free tamari
- Lemon juice
- Grated ginger
- A pinch of jaggery
Method:
Make a thick batter of rice flour and besan. Mix batter with veggies and pan-fry in a little sesame oil until golden and crisp. Serve with dipping sauce for that Korean kick, with an Indian heart!
Chia Rose Kheer
Why it’s special: Cooling, hydrating, and festive with a twist.
Ingredients:
- 2 tbsp chia seeds
- 1 cup almond or coconut milk
- 1 tsp rose water
- Pinch of rose extract
- 1 tsp date syrup
- Chopped pistachios
- Dried rose petals
Method:
- Soak chia in milk for a few hours.
- Once set, mix in rose water, date syrup, rose extract, and garnish.
- Serve chilled.
Ragi Mixi Ladoos (a powerhouse version of traditional laddoos)
Why it’s special: Inspired by age-old wisdom, this mixi-style laddoo supports strength, bone health, and energy—ideal for moms!
Ingredients:
- ½ cup ragi flour
- 2 tbsp almond flour
- 2 tbsp hemp seed powder
- 2 tbsp crushed mixed nuts (cashews, almonds, walnuts)
- ¼ cup dry coconut, grated
- ¼ cup soft medjool dates
- 1 tsp coconut oil (optional for richness)
- Cardamom powder
- A pinch of dry ginger powder (soothing and warming)
Method:
- Dry roast ragi flour until nutty. Add almond flour, coconut, and nuts.
- Mix in dates and gently warm with coconut oil. Blend in a food processor (“mixi-style”) until it clumps. Shape into laddoos.
Happy Mother’s Day!