Brunch With The Bunch

Brunch With The Bunch

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Are you looking for hassle-free brunch ideas the entire family will love? Well, look no further! Holiday mornings, the few days for family, however not for toiling in the kitchen, surely doesn’t mean your first meal of the day can’t be holiday-worthy! Begin the holidays off on a stress-free note with some easy and quick dishes. Here are some recipes by Sr. Sous Chef Vijesh Modi from The Deltin, Daman

Cranberry Khandvi with Home-made Cheese Stuffing

INGREDIENTS:

For Cranberry Khandvi:
  • 1/2 cup Gram flour
  • 1/2 cup Curd (Yogurt)
  • 1 cup Cranberry juice
  • 1-1/2 teaspoon Red chilli powder
  • Salt to taste
For stuffing:
  • 2 tablespoons Homemade Cottage Cheese grated
  • 2 tablespoons Fresh coconut grated
  • 1-2 teaspoons Sugar
  • 1 Green Chilli chopped
  • 1 tablespoon Coriander Leaves , finely chopped
  • 1/2 teaspoon Sesame seeds
  • Salt to taste
  • 1/2 tablespoon Cooking oil
  • 1 teaspoon Mustard seeds
  • Asafoetida 1 pinch
  • 1 Green Chilli chopped
For garnishing:
• Coriander Leaves; few sprigs chopped. Fresh coconut grated

Method:

1. To begin making Cranberry Flavoured Stuffed Khandvi, in a mixing bowl, combine the
paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste.
2. The next step is to make the Cranberry Khandvi.
3. In a mixing bowl, combine gramflour, yogurt, Cranberry juice, red chilli powder and salt to taste.
4. Using a whisk, mix well to form a smooth batter.
5. Rest it for about 20-25 minutes. After this cook the mixture in a pan and stir constantly so
that no lumps are formed. Cook it till it becomes really thick and soft.
6. Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or
not). If you are able to roll it than the batter is ready. If not, then cook it for some more time.
7. Once the batter is ready, spread it on the kitchen counter or on the greased inverted plate.
Spread into a thin layer using a bowl or a palette knife.
8. Once it is cool, cut it into strips. Once it is done spread the stuffing mixture all over the
khandvi and roll them tightly.
9. Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and
asafoetida.
10. When they splutter, pour it over the Cranberry flavoured khandvi. Garnish it with chopped cilantro and grated coconut.

Finger Millet or Ragi Waffle

Holiday brunch

INGREDIENTS:

  • 3 eggs
  • 2 tbsp Jaggery (grated)
  • ½ cup finger millet flour (Ragi)
  • 1 tbsp Grated Coconut
  • 1 pinch Cardamom powder
  • 1 pinch Cinnamon powder
  • ½ cup Fresh cream
  • ½ cup milk
  • Butter for greasing
  • For Garnish: Maple syrup; Chocolate sauce Almonds and pistachios

Preparation:

1. Take eggs in a bowl add Jaggery and whisk them well.
2. Add finger millet flour, fresh cream, coconut, cardamom, Cinnamon and milk.
3. Mix well to prepare a creamy batter.
4. Grease the electric waffle maker with butter.
5. Pour the batter in the moulds on the waffle maker.
6. Toast it for seven to eight minutes.
7. Transfer the waffles to a plate.
8. Garnish with some maple syrup and grated coconut.
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