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		</div><p>On a weekend, if you have some good brunch meal ideas ready, worth waking up for your weekend will be surely fulfilling. An at-home brunch means no waiting in line, as many helpings as your heart desires, and, most importantly eating in your PJs. Whether you&#8217;re preparing a special meal for the kids or hosting a brunch do for all your friends, these easy and unusual recipes will make your brunch menu a hit.</p>
<p>Our favourite sweet and savoury brunch ideas will make weekend mornings extra special. Enjoy a lazy morning with some of these indulgent recipes, and these easy dishes are sure to win hearts. Here’s how you can linger over a late breakfast or early lunch, or as we call it a super brunch! We have a few special recipes from Marriott city centre, Pune.</p>
<h4><span style="text-decoration: underline;">EVVIVA SKY LOUNGE |SUNDAY BRUNCH RECIPES</span></h4>
<blockquote><p>MOCKTAIL: Sunkist Cooler</p></blockquote>
<p><u>Ingredients:</u></p>
<ol>
<li style="list-style-type: none;">
<ol>
<li>Virgin Triple Sec 60ml</li>
<li>Lime cordial 30ml</li>
<li>Fresh orange 1 wedge</li>
<li>Ice cubes</li>
</ol>
</li>
</ol>
<p><b>Method: </b>Blend the triple sec and lime cordial along with the ice cubes. Pour the mixture into a martini glass and garnish with an orange wedge.</p>
<blockquote><p>STARTER: Jushila Tikka</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/04/image-86.jpeg" rel="attachment wp-att-89438"><img class="wp-image-89438 size-medium alignright" src="https://londonglossy.com/wp-content/uploads/2016/04/image-86-300x213.jpeg" alt="Chicken Tikka" width="300" height="213" /></a></p>
<p><b>Ingredients:</b></p>
<ol>
<li style="list-style-type: none;">
<ol>
<li style="list-style-type: none;">
<ul>
<li>1 kg chicken leg Boneless, cut into pieces</li>
<li>1/4 cup hung curd</li>
<li>3 tsp ginger garlic paste</li>
<li>50 ml mustard oil</li>
<li>2 1/2 tsp salt</li>
<li>1 tsp Black Salt</li>
<li>3 tsp Roasted Kasoori Methi</li>
<li>1/2 tsp Red Chilly Powder</li>
<li>1 tsp Degghi Mirch Powder</li>
<li>1 Tbsp Cumin Powder</li>
<li>30ml Butter</li>
</ul>
</li>
</ol>
</li>
</ol>
<h4><b>Method:</b></h4>
<p>▪ Take the cut chicken and dry it using a cloth and marinate it with ginger garlic paste and keep aside<br />
▪ Heat mustard oil it lukewarm and add all dry spices, mix together vigorously<br />
▪ Add hung curd and mix well<br />
▪ Add the chicken and coat all sides of the chicken and marinate for 45 min<br />
▪ Put on Tandoor skewers and bake in tandoor for about 20 to 25min<br />
▪ Baste with butter and serve hot with mint chutney</p>
<blockquote><p>MAIN COURSE: Lucknowi Murgh Biryani</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/04/image-87.jpeg" rel="attachment wp-att-89439"><img class="aligncenter size-full wp-image-89439" src="http://londonglossy.com/wp-content/uploads/2016/04/image-87.jpeg" alt="Blog, Rice, Briyani" width="4076" height="2406" /></a></p>
<h4><b>Ingredients:</b></h4>
<ul>
<li>Basmati Rice 1kg, Chicken Drumstick 500gm, Curd 150g, Yellow Chili Powder 3tsp, Saffron, Salt to taste, Turmeric 2 tsp, Mint Leaves 30g, Green Chilies 30g, Ginger Garlic Paste 50g, Brown Onion 150 g, Coriander Leaves 30 g, Ghee 150 g, Kewda Water 30 ml, Rose Water, Green Cardamom 5 pc, Bay Leaves 4 pc, Black Cardamom 3 pc, Cloves 6pc, Mace 4pc, Biryani Masala</li>
</ul>
<h4><b>Method:</b></h4>
<p>▪ Soak the rice for 25 minutes at least<br />
▪ Marinate chicken, curd, brown onion, ginger garlic paste, salt, yellow chili powder, turmeric &; saffron and keep for 15 minutes<br />
▪ Heat water and boil whole masala, kewda water and salt<br />
▪ Sauté the marinated chicken in a heavy bottom pan in ghee for 20 to 25 minutes<br />
▪ Add the rice to boiling water and cook till parboiled<br />
▪ Add the strained parboiled rice to chicken and put lid on the container. Cook for 25 to 30 minutes.<br />
▪ Garnish with mint leaves, slit green chilies and brown onion. Serve with raita</p>
<blockquote><p>DESSERT: Baklava</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/04/image-84.jpeg" rel="attachment wp-att-89436"><img class="wp-image-89436 size-medium alignright" src="https://londonglossy.com/wp-content/uploads/2016/04/image-84-189x300.jpeg" alt="Baklava" width="189" height="300" /></a></p>
<p><b>Ingredients:</b></p>
<ol>
<li style="list-style-type: none;">
<ol>
<li style="list-style-type: none;">
<ol>
<li>Sugar 250gm</li>
<li>Water 250ml</li>
<li>Honey 50 ml</li>
<li>Cinnamon sticks 2 nos.</li>
<li>Phyllo pastry sheets 7 nos.</li>
<li>Assorted nuts (almonds, pistachio and cashew nuts) 350gm</li>
<li>Melted ghee 200ml</li>
<li>Rose water 2 tsp</li>
</ol>
</li>
</ol>
</li>
</ol>
<p><b>Method:</b><br />
▪ Finely chop the assorted nuts.<br />
▪ In a flat baking tray spread a phyllo sheet and smear it with ghee. Place the chopped nuts on the sheet and place another sheet on top. Repeat the same procedure of layering the sheet, smearing it with ghee and placing the assorted nuts.<br />
▪ Put it to bake in a convection oven for 12 mins at a temperature of 180 degree Celsius.<br />
▪ When the sheets are golden brown, remove from the oven.<br />
▪ Make a syrup with the sugar, water, honey and rose water and put in the cinnamon sticks<br />
▪ Once the syrup is thick, pour it on the sheets<br />
▪ And again bake for 5 mins so that the syrup soaks into the sheets</p>
<blockquote><p>Happy Brunching!</p></blockquote>
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