Bond With Your Kids In The Kitchen This Mother’s Day (3 Yum Recipes)

Rustle up these treats for Mother’s Day with your kids and ake the most of this special day with your little ones!

Mother’s Day has a different look this year. While pre-pandemic it was synonymous with lavish brunches, get-togethers, and pampering sessions, now we face a different world.

However, treating yourself to self-care and good food is more important than ever. So for this Mother’s Day weekend, we have rounded up 3 simple recipes for a scrumptious, simple, yet indulgent meal you can make at home. 

As always, they’re all super kid-friendly! So you can enjoy quality time in the kitchen with the young ones, making no-fuss treats. We’ve got a fresh salad paired with soft chewy rolls and of course – a mouthwatering cake for dessert. 

Wishing everyone a safe and happy Mother’s Day!

Watermelon Feta Cheese Salad


  • 1/2 Watermelon, cubed
  • 2 Cucumbers, sliced thickly
  • 1/2 small Onion, soaked in red wine vinegar for 20-30 minutes
  • 1/2 Dragonfruit optional
  • 1/3 cup Feta cheese, crumbled
  • Fresh mint, a small handful


  • 2 tbsp Extra virgin Olive Oil

  • 1 tbsp Lemon juice

  • Salt & Pepper to taste



  • Whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.


  • In a large bowl, combine the watermelon, cucumbers, dragon fruit ( if using), and vinegar-soaked onions.
  • Drizzle over the dressing.
  • Top with feta cheese and fresh mint.
  • Serve cold. Enjoy!

Note: You can use regular vinegar or lemon juice if you do not have red wine vinegar.

Easy Pretzel Rolls

You can serve them with curry, pumpkin soup, chicken salad, or a simple quinoa salad bowl.


  • 3 cups all-purpose flour
  • 1.5 cups Wholewheat flour
  • 1/4 cup Milk powder
  • 2 tsp Dried active yeast
  • 3/4 tsp Salt
  • 1 1/2 cups Warm water You may need another 1/4 cup or so
  • 2 tbsp Olive oil

Water Bath

  • 2 litres Water
  • 1/4 cup Baking Soda
  • 1 tbsp Salt


  • Sea salt


  • In a large bowl, combine the flours, milk powder, yeast, and salt.
  • Stir in the warm water and olive oil.
  • Mix well and knead the dough for 8-10 minutes. You can use a stand mixer too.
  • You should get a soft, and smooth dough that’s just a tad tacky.
  • You may need to add the extra water if your dough seems dryish.
  • Place the dough in a greased bowl, cover with a damp tea towel. Let the dough rest for an hour or until it doubles in size.
  • Gently deflate the risen dough and divide it into 10 equal-sized balls.
  • Cover them and let the rest for 15 minutes, on a greased or parchment-lined tray. Please lightly grease the parchment too.

Water Bath

  • In the meanwhile, prepare the water bath and preheat your oven to 200C.
  • Bring the water, baking soda and salt to a rolling boil.
  • Gently drop 4-5 balls at a time in the boiling water.
  • Cook for 30 seconds, flip and cook for another 30 seconds.
  • Remove from the water using a slotted spoon.
  • Repeat this with all the remaining balls.
  • Make a cross on top of the balls using a sharp knife. Sprinkle with sea salt and bake for 20 -25 minutes. Or until they are deep golden brown.
  • Mine got done in 20 minutes.
  • Place the pretzel rolls on a cooling rack to cool. Enjoy warm as is or with butter!

Coffee Banana Walnut Cake


  • 1/2 cup (60 gms) Amaranth Flour
  • 1 cup (140 gms) Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 1/2 cup (80 gms) Brown Sugar
  • 4 medium-sized Bananas
  • 1 tbsp Instant Coffee I mixed the Instant coffee with 2 tbsp hot water to create a liquid mixture.
  • 1/2 cup (125 gms) Yoghurt
  • 1/3 cup Coconut Oil you can use melted butter or any other neutral-tasting vegetable oil
  • 1 tsp Vanilla Extract
  • 1/2 cup (50 gms) Chopped Walnuts
  • Mascarpone Frosting

    • 1/2 cup ( 100 gms) Mascarpone Cheese, at room temperature
    • 1/3 cup ( 45 gms) Icing sugar
    • Chopped walnuts and chocolate-covered coffee beans Optional


    • Preheat the oven to 180C. Grease an 8″ cake tin well.
    • Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
    • Stir in the brown sugar.
    • In another bowl, mash the bananas using a fork.
    • Add in the oil, yoghurt, coffee, and vanilla extract. Mix well.
    • Fold in the mixed dry ingredients, until just combined. Don’t overmix.
    • Fold in the walnuts.
    • Pour the batter into your prepared tin.
    • Bake at 180C for 40 mins, or until a skewer inserted in the centre comes out clean with just a few moist crumbs attached.
    • If the cake starts browning too much on the top, cover loosely with a piece of foil.


    1. With an electric beater, whip the mascarpone cheese till it’s soft.
    2. Then add the icing sugar, continue beating for 30 seconds to 1 minute.
    3. Once the cake is completely cooled, top it with the frosting.
    4. Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
    5. Because of the frosting, this cake needs to be stored in the refrigerator.
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