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It's brunch time


WE look forward to weekends and holidays, and get-togethers with family and friends. On such occasions, the time between breakfast and lunch is perfect for a brunch party. Here are a few recipes.

Corn mini idlis (Makes 50 pieces)

  • Ingredients:

    Ghee 1 tbsp
    Semolina cup
    Grated corn cup
    Paneer crumbs cup
    Green chillies, finely chopped 2
    Soda-bi-carb tsp
    Chopped coriander leaves
    2 tbsps
    Curd cup
    Salt to taste

    For the tempering:

    Oil 2 tbsps
    Mustard seeds 1 tsp
    A few chopped coriander leaves to garnish

  • Method:

    Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould.

    Steam and cook idlis for 10 minutes. Remove from the mould.

    Just before serving time, heat oil and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

    * * *

    Sprouted moong fresh chivda (Six servings)

  • Ingredients:

    Oil cup
    Cumin seeds 1 tsp
    Chillies, chopped 1 tsp
    Poppy seeds (khaskhas) 2 tbsps
    Cashewnut pieces cup
    Kishmish 1 tbsp
    Grated carrot cup
    Grated potatoes 1 cup
    Boiled sprouted moong 1 cup
    Lemon juice 2 tbsps
    Chopped coriander leaves cup
    Grated coconut cup
    A few curry leaves
    Salt to taste

  • Method:

    Heat the oil and add the cumin. When brown, add the curry leaves and chillies. Add the poppy, cashewnut and raisins. Saute for a minute. Add the potatoes and carrots. Cook on low. Mix in the moong, salt and lemon juice.

    Mix in the coriander and coconut at the time of serving. Serve hot.

    * * *

    Toasted matar sandwiches (Makes four pieces)

  • Ingredients:

    Bread (white or brown) eight slices
    Butter as required
    A few slices of cheese
    A few slices of tomatoes
    Salt to taste

    For matar chutney:

    Boiled matar (green peas) cup
    Chopped coriander leaves cup
    Green chillies 3
    Lemon juice 3 tbsps
    Coconut cup
    Salt to taste

  • Method:

    Apply the butter on one side of the bread slices. Make the chutney by grinding all the ingredients together. Apply lavishly on the unbuttered side of four bread slices. Place a slice of cheese and tomato on it.

    Cover with the remaining four slices with the buttered side on top. Put prepared sandwiches in a sandwich toaster and make golden crisp sandwiches. Serve hot with tomato ketchup.

    * * *

    Jackfruit fritters

  • Ingredients:

    Raw jackfruit pieces 250 g
    Green chillies chopped 2
    Ginger chopped 2 cm piece
    Garlic, cloves 3
    Gram flour 1 cup
    Turmeric powder cup
    Red chilli powder 2 tsps
    Lemon juice 2 tbsps
    Chopped mint leaves cup
    Chopped coriander leaves cup
    Hot oil 3 tbsps
    Oil for deep frying
    A large pinch of asafoetida
    Salt to taste

  • Method:

    Cook the jackfruit with the chillies, ginger, garlic and a little water in a pressure cooker. Cool, drain out water and mash.

    Mix in the flour, turmeric, chilli powder, asafoetida, lemon juice, mint and coriander.

    Mix hot oil before frying. Deep fry the small fritters till golden brown.

    * * *

    Sweet and spicy dahiwada (Makes 40 pieces)

  • Ingredients for wadas:

    Urad dal 2 cups
    Green chillies chopped 4
    Finely chopped ginger
    1 inch piece
    Grated coconut cup
    Salt to taste
    Asafoetida tsp
    Oil for deep frying

    For curd:

    Fresh curd, beaten 4 cups
    Oil 2 tsps
    Mustard seeds 1 tsp
    Cumin seeds 1 tsp
    Finely chopped green chillies 2
    Dry red chillies 2
    Finely chopped ginger 1 tsp
    Sprig curry leaves 1
    Salt to taste
    Powder sugar 4 tsps

  • Method:

    Soak the dal for two hours. Grind to a little coarse paste. Add the rest of the ingredients. Beat vigorously with hand to make the mixture fluffy.

    Heat oil, wet fingers with water and drop lemon size balls in hot oil. Deep fry until golden brown. Add to a large bowl of water. Soak for about an hour. Lightly squeeze excess water.

    For curd:

    Beat the curd with salt and sugar. Add the chillies and ginger. Prepare tempering with oil.

    Heat and add the mustard, cumin, curry leaves and chilli pieces. Add to the curd.

    Serve wadas covered with prepared curd and a sprinkling of red chilli powder.

    JYOTI NIKUNJ PAREKH

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