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		</div><p><b>Kavita Shyam</b></p>
<p>Mother’s day celebration or pampering should not stop over just one day. Show mother your appreciation and love with some indulgent recipes which you can cook over the week. After all she is the most deserving person in your life, your confidante, friend, philosopher and guide of all times. The one who taught you to stand, to eat, and even perhaps to cook. Appreciate everything she has done for you! So what are you waiting for, spoil your mom with these amazing meal ideas post mother’s day to continue the fun celebrations. </p>
<p>CHEF ANTHONY from Market café &#038; bar gives us a few delectable recipes for our mommy dearest. </p>
<blockquote><p>Arancini Balls</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/05/arancini-balls.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/05/arancini-balls.jpg" alt="arancini balls" width="1500" height="1000" class="aligncenter size-full wp-image-89997" /></a></p>
<p><b>Ingredients</b><br />
 Arbario rice 30 g<br />
 Egg: 1<br />
 Flour: 2 tablespoon<br />
 Harisa sauce 15 g<br />
 Breadcrumb 30 g<br />
 Nacho cheese 15 g</p>
<p><b>Method:</b></p>
<p>1. Firstly, sauté onions on low flame, add white wine and risotto rice into it. Cook it for a while. Add little water and salt n pepper and cook till perfection. Then, mix harissa sauce.<br />
 2. Let it cool for sometime and then, make balls while stuffing it with nacho cheese.<br />
 3. Make batter of egg and flour. Marinate the risotto ball in the batter and then in the breadcrumbs, shaking off any excess.<br />
 4. Heat the oil in the pan, add 2 or 3 of the breaded arancini to the pot and deep fry them until golden brown and cooked throughout.<br />
 5. Make sure rice is not too soft but firm to make balls. Serve it with sauce.</p>
<blockquote><p>Beet root Aragula salad</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/05/beet-root-and-aragula-salad.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/05/beet-root-and-aragula-salad.jpg" alt="beet root and aragula salad" width="1500" height="1000" class="aligncenter size-full wp-image-89999" /></a></p>
<p><b>Ingredients</b><br />
 Aragula 100 g<br />
 Beet Root 100 g<br />
 Feta cheese 25 g<br />
 Orange dressing 10 ml<br />
 Salt n pepper- to taste</p>
<p><b>Method:</b></p>
<p>1. peel off the beet root and cut into cubes. Roast the beet root using salt n pepper, using olive oil.<br />
2. Heat the Orange juice, reduce it, add salt n pepper. Let it cool. (if u have reduce orange juice to 10ml, add 15ml olive oil). Mix it with olive oil.<br />
3. Add little vinegar, if orange is too sweet.<br />
4. Wash Arugula, strain water completely. Make salad of beet root and Arangula in a salad bowl. Add orange dressing into it. Garnish it with feta cheese and pine nuts.</p>
<blockquote><p>Prawns Fritter</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/05/prawn-fritters.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/05/prawn-fritters.jpg" alt="prawn fritters" width="1500" height="1000" class="aligncenter size-full wp-image-90001" /></a></p>
<p><b>Ingredients</b><br />
 Prawns: 8 piece<br />
 Cashew nuts: 100 g<br />
 Flour 50 g<br />
 Egg 1<br />
 Lemon juice- 20 g<br />
 Chilli Flakes 2 g<br />
 Choped parsley 3 g<br />
 Iceberg lettuce20 g<br />
 Red cabbage 10 g<br />
 Mustard powder 5 g<br />
 Salt n pepper- to taste</p>
<p><b>Method:</b><br />
1. Firstly, make batter of egg and flour.<br />
2. Add cashew paste into along with lemon juice, parsley, salt and pepper.<br />
3. Marinate prawn in the batter and then, deep fry the prawns to cook throughout. Your prawns are ready.<br />
4. Serve it with red cabbage, iceberg lettuce, garlic mayo (mixture of mayo, chili powder, cumin, garlic and a little salt and pepper to taste)</p>
<p>Celebrate the Love! Happy Mother’s Week! </p>
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Love the prawn fritters, will give it a try.
Mum’s cooks the best.
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