Looking for the perfect festive and Mother’s Day lunch? Here’s a simple, refreshing, and delicious meal that’s easy to prepare and full of flavors! This meal is not only healthy but also a delightful treat for your loved ones.

 

Refreshing Aam Panna with a Twist – A cool and tangy raw mango drink sweetened with jaggery and infused with fresh mint. Serve it with plain water, soda, or sparkling water for a fizzy summer cooler!

 

Karnataka-Style Majjige Huli – A traditional South Indian buttermilk curry made with bottle gourd (lauki) or white pumpkin, coconut, and curd. It’s light, nutritious, and pairs perfectly with hot rice or millet, served alongside crispy papads.

 

Mango Coconut Mousse – A quick and easy dessert made with ripe mangoes, fresh coconut, and honey. This creamy, sugar-free delight is the perfect way to end your festive meal on a sweet note!

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 Celebrate Mother’s Day with Love & Good Food!
This meal is not just about taste—it’s about celebrating love, traditions, and the joy of cooking for our loved ones.

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Mango Coconut Mousse – Quick 5-Min Dessert!

Ingredients:

• Ripe chopped Mango 300g

• Coconut Cream 240ml 

• Honey 60-80 ml dependong on the sweetness of mango

•  Cardamom or elachi powder 1 tsp

•  Dry Fruits 1 tbsp

• Chopped mangoes 1 tbsp for 

Steps:

1. Blend mango , coconut cream, honey and elachi powder. Pour on a container and garnish with nuts and chopped mangoes.

2. Chill for an hour.

3. Serve it chilled.

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Perfect for Mother’s Day special dessert—quick, light & healthy (no sugar added)!

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Aam Panna with a refreshing twist

 Ingredients:

• Raw Mango small 4

• Jaggery 3/4 cup (same bowl used for measuring plup) according to sweetness required

• Dry mint powder 1tsp 

• Roasted Cumin 1 tsp

•  Black Salt 1tsp pr according to taste 

• Red chilli powder 1 tsp

• Lemon juice 1 tbsp

• Sparkling Water

Steps:

1. Boil raw mangoes in a pan on medium flame for 20 mins. Check if cooked by inserting a knife. Cool them completely and peel and extract pulp.

2. Add mango pulp, jaggery and dry spices and cook till the jaggery dissolved on medium flame and colour becomes light dark,

3. Cool the syrup completely and add lemon juice. The syrup can be stored in fridge for a week.

4. Chill the syrup.

5. In a glass add 3-4 tsp of syrup and add sparkling water. Add more syrup if needed.

6. Can be served by adding sparkling water, plain water or plain soda with ice cubes.

 

This is a cooling summer drink, perfect for a refreshing festival treat.

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Karnataka style Majjige Huli (vegetable in spiced yogurt curry)

 Ingredients:

• Dudhi / Bottle Gourd / White pumpkin 200g

• Yogurt 100g

• Fresh coconut 100g

•  Green Chilies5-6

•  Mustard Seeds 1tsp

•  Curry Leaves

• Turmeric powder half tsp

• Jeera 1 tsp

• Oil 1-2 tbsp

• Salt

Steps:

1. Boil chopped vegetable, turmeric powder and few curry leaves in 400ml water in a pan on medium flame until soft.

2. Blend coconut, chillies3-4, and jeera into a smooth paste by adding half cup water.

3. Mix the above paste in the boiled veggies and stir occasionally till it starts to boil.

4. Lower the flame and add yogurt and cook for 5 mins. Add salt according to taste

5. In a small pan add oil and after its warm add mustard seeds, chopped green chillies and curry leaves. 

6. Add the tadka to the above coconut curry.

7. Serve it hot with  cooked plain rice or millets or quinoa

 

 Light and creamy, this is perfect with hot rice for Ugadi with crispy papads for the lunch!