Celebrating Mother's Day

By Foodism Team


The relationship between food and mothers has always been complicated, to say the least. We all have fond memories of our mother's cooking, while was it Masterchef level or not, we were alone the judge for that fact. And the answer was always the same- No one cooks it as my mother does! So, This mothers day, we thought let's give our audience the chance to impress their mother for a change, with their cooking skills. Here are a few mothers day breakfast recipes you can use this Sunday morning to commemorate mothers day!

Sali Par Eedu Recipe


  • 3 cups Potato (Aloo) , julienned to straws
  • 2 Whole Egg
  • 1 Tomato , finely chopped
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • Salt , as needed 
  • 1 teaspoon Black pepper powder , freshly crushed
  • 1 tablespoon Ghee


  1. To begin making Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato, in a kadai, deep fry the potato straws till they are crisp and golden. Strain on a kitchen towel and keep aside. You can also air fry them in an air fryer alternatively, for a healthier option.
  2. Heat ghee in a pan and add chopped tomatoes and the potato straws and spread to make a thick bed. Press gently with a spatula to get a thick even layer.
  3. Sprinkle some chopped coriander and break two eggs over the potatoes. Sprinkle salt and pepper on the eggs and close with a lid.
  4. Cook on low flame till the eggs whites are fully cooked or you can keep the eggs runny also, depending on your preference. Once done turn off heat and serve.
  5. Serve Sali Par Eedu Recipe with Homemade Whole Wheat Pav Recipe / Ladi Pav and a cup of hot Masala Chai Recipe for weekend brunch.

Red Velvet pancakes


  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 230ml milk
  • 3 eggs
  • 25g butter , melted plus extra for frying
  • red gel food colouring
  • For the toppings
  • 100g cream cheese
  • 4 tbsp maple syrup
  • 100g chocolate chips
  • icing sugar , for dusting


  1. Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. 
  2. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.
  3. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. 
  4. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. 
  5. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
  6. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. 
  7. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese & a dusting of icing sugar!

Idli Fry


  • 4 to 5 idli pieces or as required
  • chaat masala or pav bhaji masala or red chilli powder or idli podi as required
  • salt as required
  • oil to deep fry or shallow fry the idlis


  1. Cut the refrigerated or day old idlis into fingers, as shown below.
  2. Heat oil in a kadai or pan till medium hot. Add the idli fingers and deep fry till light golden or slightly more.
  3. Ideally, the fried idli pieces should be crisp from outside and soft from inside. You can also pan fry or shallow fry them.
  4. Remove the smaller pieces first as they will get fried quickly. Drain the fried idli on paper towels to remove excess oil.
  5. Sprinkle either red chilli powder or pav bhaji masala or chaat masala or idli podi on top and some salt. Just mix well so that masala coated evenly.
  6. Serve the idli fry with sambar or coconut chutney or tomato sauce.

For more recipes such as happy mothers day cake, head over to our recipe blog right now!