Sunday Brunch Recipe Series: Masala Egg Scramble + Pav Buns + Tomato Kachumber + Rava Aloo Cutlet + Mosambi Juice

Complete your sundays with utterly divine home cooked brunches. This is my third sunday brunch recipe series post, I prepared masala egg scramble, rawa and aloo cutlet, tomato salad, freshly squeezed mosambi juice, chicken sausages and pav buns. Wholesome good meal like this is never disappointing we can avoid eating out, gather as a family and enjoy the simple yet divine brunch at home.

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Rava Aloo Cutlet Ingredients:
3 Medium Potatoes 
1/2 Cup Upma Rava (Semolina)
1/2 Tsp Turmeric Powder
1 Tbsp Pepper Powder
Salt as per taste
Oil as required 

Method:
Wash potatoes thrice. Cut the potatoes into halves and add to a pressure cooker. Cover the the potatoes with water place the lid and whistle and cook for 3 to 4 whistles. Once the potatoes are cooked drain and reserve.

Heat a wok on medium flame. For every one measure of rava, add two measures of water bring to rapid boil. I added 1 cup water.

Add 1 tbsp oil, turmeric powder, pepper powder and salt to the water. Add the rava and keep stirring constantly make sure no lumps form in this mixture.

Semolina will absorb all the moisture eventually forming a dough like consistency remove from flame allow to reach lukewarm temperature.

Peel the potatoes, crumble or grate and reserve.

Once the semolina has reached lukewarm temperature add the cooked potatoes and knead to form a smooth dough.

Apply oil to your hand and also a cookie cutter, take portions of the semolina mixture and press in the cookie cutter form patties and reserve until use in a air tight container refrigerated.

Just before serving heat oil for frying in a wok on low flame allow to reach smoking temperature. Gently drop the patties and fry on medium flame till the cutlets turn light and golden in color. 

It roughly took me 5 minutes to fry the cutlets in even brown color on each side. Drain excess oil and reserve the cutlet on tissue paper. serve as hot as possible.

Tomato Kachumber Ingredients:
2 Tomatoes
1 Large Onion
2 Green Chilies
5 Sprigs Coriander
1 Lime
Salt as per taste...

We can serve this tomato dish as chunky salad or grind and form chutney to serve with breads and crispy fried dishes.

Method:
Wash, peel and roughly chop the onions. Wash and roughly chop the tomatoes. Finely chop chilies and coriander.

In a mixing bowl combine all the ingredients along with half lime juice and salt as per taste. Mix well cover and place in refrigerator until use.

This salad tastes excellent chilled. Pairs well with eggs, cutlet, breads and sausages. 

Masala Egg Scramble Ingredients: 
5 Eggs
5 Sprigs Coriander
4 Green Chilies
1 Large Onion
2 Large Tomatoes
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Everest Kitchen King Masala)
1 Tbsp Ginger and Garlic Paste
Salt as per taste
5 Tbsp Oil

Method:
Peel and Wash the onion, chilies, coriander and tomato, finely chop all the veggies.

Heat a wok with oil on medium flame. Add the ginger and garlic paste to the oil and fry for a minute or until the raw flavor reduces.

Add the chilies and finely chopped onions fry till the onions turn transparent. Add the turmeric powder, chilly powder and garam masala fry till raw flavor reduces.

Add the finely chopped tomatoes and fry on medium flame. Add salt as per taste, tomatoes take a minimum of 5 minutes to cook on medium flame.

Once the tomatoes have cook the oil will surface on top of the masala. Add the eggs and start to scramble. Cook the egg on low flame to achive fluffy texture.

Constantly keep stirring and scramble the eggs. Adjust salt as per taste, once the egg has cooked the oil will surface on the sides, garnish with coriander and serve hot.

Start your day with freshly extracted fruit juices. I prepared mosambi juice. Final component for my brunch was sausages, I shallow fried the sausages in a tsp of oil and served my brunch.

I am thoroughly enjoying this breakfast brunch series. Masala egg scramble was awesome it tasted like mince meat masala. Rava cutlets with tomato kachumber was refreshing and filled me up instantly. Over all concept creating a meal like this is to gather the family and enjoy quality time.

Sunday Brunch Recipe Series: Mini Masala Dosa + Spicy Coconut Chutney Recipe

Mini Masala dosas are a popular South indian brunch/tiffin dish. These dosas are crispy and fluffy stuffed with creamy and spicy potatoes. Popular places to try them in Bangalore are HVR located in Sheshadripuram and Chikkanna tiffin Room located in Cottonpete. One can find these type of dosas also served at marriage receptions and functions at homes across southindia.

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Prepare Potato filling:
Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste...

Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.

Prepare Coconut Chutney:
Ingredients:
1/2 Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 

Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.

Prepped for Mini Masala Dosas: 
Please Click here for Dosa Batter Recipe 
Potato Filling
1/4 Cup Ghee and 1/4 Cup Sunflower Oil Mixture
1/2 Onion

Prepare Mini Masala Dosas:

Heat a skillet on medium flame, allow to reach temperature. Season the skillet with water, once the water evaporates add oil and ghee spread the fat using half cut onion.

Ladle the batter and spread a bit make the dosas are fluffy not thin and crisp. Add 2 tbsp of ghee and oil mixture all over the dosa, cover and fry on high flame.

Cook the dosa for a minute. Start placing the filling and fold the dosa fry both sides and serve hot with chutney.

Mini Masala Dosas are truly a comforting weekend dish every bite of  dosa with potato and chutney is simply a delicious treat 😊

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Street Food Series: Mosambi Pani Puri Recipe (Sweet Lime Pani Puri)

Be it summer or winter all of us in India love mosambi juice. Mosambi or musambi is harvested during autumn this lime is available in abundance between october till november. Mosambi is sweet lime variety exclusively used for juicing and specially offered to Goddess Durga during dussehra festival. 

Using this seasonal sweet lime I created a flavorful pani puri recipe. Mosambi juice has perfect balance of sweet and sour content, when spiked with chaat masala it enhances the taste.

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Ingredients:
2 Packs Ready to Use Pani Puri Shells
5 to 6 Ripe Mosambi
2 Medium Size Boiled Potato
1 Cucumber
2 Tomatoes
3 Medium Carrots
5 Sprigs Spring Onions
Fist Full Coriander Leaves
2 Large Onions
1 Tbsp Rasam Powder or Chilly Powder
1/2 Tsp Pepper Powder
3 Tbsp Chaat Masala or Pani Puri Masala
1/4 Cup Salted Roasted Peanuts
1 Cup Kara Sev
Salt as per taste.



Prep Up:
Peel, wash, deseed and finely chop the cucumber.
Cut mosambi into halves. Using a juicer extract mosambi juice.
Peel, wash and finely chop onions.
Wash, deseed and finely chop tomatoes.
Wash the greens well pat dry and finely chop the coriander and spring onions. 
Wash, Peel and Grate the carrots, reserve.

Prepare Mosambi Pani:
Add 1/2 tsp chaat masala and pinch of pepper powder to the mosambi juice stir well.

Taste the juice and add salt accordingly since the chaat masala already contains salt.

Add a tsp full of finely chopped coriander stir well allow all the flavors to infuse in the juice we can refrigerated until use.

Once the puri filling is ready we can serve the pani garnished with coriander and sprinkle a pinch of chaat masala and rasam powder on top.

Prepare the Puri Filling:
Before mixing the potato filling reserve a portion of grated carrots, finely chopped coriander and onions for garnishing.

In a mixing bowl combine finely chopped cucumber, tomato, onions, coriander, spring onions, grated carrots, boiled and crumbled  potato.

Add 1 tbsp chaat masala and 1 tbsp rasam powder or we can use chilly powder. combine all the ingredients check for salt and add if needed.

Create cavity in the puri, fill the puri with potato masala. Garnish with finely chopped onions, grated carrots and coriander. Just before serving fill with sev and peanuts, sprinkle rasam powder and chaat masala serve right away with mosambi pani...Enjoy 😊

 Fill the pani puri shells with mosambi pani and gobble up 👍 

Sunday Brunch Recipe Series: Semiya Pongal + Medu Vada + Coconut Chutney Recipe

We don't need a ten course restaurant brunch to make our Sunday special but a simple traditional home cooked food is always soul satisfying. I have compiled a list of easy to prepare recipes for this series, topping my list was semiya pongal. We can prepare so many sides with semiya pongal but traditional way is to serve it with medu vadas and chutney. 

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Ingredients for Semiya Pongal:
1 Cup Wheat Vermicelli
1/2 Cup Split Mung Beans (Moong dal)
2 Green Chillies (slit) 
2 Sprigs Curry Leaves
1 Tbsp Crushed Black Peppercorns
1 Tsp Cumin 
1 Pinch Asafoetida
2 Tbsp Oil and 1 Tbsp Clarified Butter(ghee)
Salt to taste
2 Cups Water (Boiling water)

Ingredients for Coconut Chutney:
1/2 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram
2 Pods Garlic
3 Green Chilies
2 Sprigs Curry Leaves
1/4 Tsp Tamarind Pulp
1 Tbsp Mustard
1/4 Tsp Asafoetida
Salt as per taste
1 Tbsp Oil

Prep:
Heat a wok on medium flame. Dry roast the vermicelli on low flame till it turns light pink in color and set aside.

Using the same wok add the moong dal constantly keep stirring and dry roast the dal on low flame till the dal turns light pink in color. 

Wash the dal thrice, add to pressure cooker with 1 1/2 cups or 2 cups water cover and cook for 3 whistles or until the dal has cooked.

Dry roasting the dhal and vermicelli will enhance the flavor. Roasted vermicelli is always good for any vermicelli based dish it will cook to perfection. 

Method to Prepare Coconut Chutney:
Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.

In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.

Add a splash of water and grind the coconut to smooth consistency. 

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute. 

Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve. 

We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal. Recipe Blog Link 😊

Method to Prepare Semiya Pongal:
Heat a wok on medium flame and add oil and ghee allow to reach temperature.

Add the cumin and black peppercorns fry till the cumins starts to splutter.

Add curry leaves, hing(Asafoetida), chillies and ginger fry till raw flavor from ginger reduces.

Add water and salt as per taste, bring to a boil.

Add vermicelli bring to a boil allow to cook till half done.

Add  cooked dal and mix well, bring to a boil allow to cook till semiya has softened. Moisture content should also reduce in the semiya.

Once the moisture reduces check for salt add if needed...Serve hot with coconut chutney or lemon pickles...Enjoy 😉

Uddina Vada/Medu Vada/Spicy Indian Doughnuts Recipe Link

Tips: 
1. Prepare the medu vada batter ahead of time and store in airtight container refrigerated until use.
2. We can cook the dal ahead of time and store it refrigerated until use.
3. Prepare coconut chutney and freeze until use. Thaw  and serve.
4. Use hot water it will reduce the cooking time.
5. Check for salt constantly in all dishes add accordingly.
6. Do not add masala, onions and salt to medu vada batter until use. Add all the ingredients before frying.

Cheese and Garlic Pull Apart Bread/Bun Recipe

These single serving cheesy pull apart buns are excellent when served with any soup. This recipe can be customized and prepared according to family size using uncut loaf of bread or even pav buns. Cheese melts evenly, faster and tastes excellent when prepared on a tawa than microwave oven. Bakery bought buns are economical and very easy to prepare, works well for this recipe.

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Ingredients:
A Dozen Bakery Bought Buns
1 Whole Garlic Finely Chopped
200 Grams Salted Butter
3 Tbsp Chilly Flakes
10 Green Chillies Finely Chopped
1 Cup Grated Cheddar and Mozzarella Cheese 
1/2 Bottle Sliced Olives
1/2 Cup Finely Chopped Spring Onions
1 Tbsp Italian Seasoning (Optional)
1 Tbsp Pepper Powder
1 Tbsp Garlic Powder
Oil as required
Salt Optional
Finely Chopped Parsley for garnish...

These Cheesy buns are very addictive with soup, a dozen buns are not sufficient for a family of four, please double the recipe accordingly 😉 

Method:
Slice the buns vertically and horizontally making sure not to slice all the way through.

In a microwave safe bowl add butter and melt for 30 seconds. We can also melt the butter on stove but on low flame.

Once the butter has melted, add chillies, spring onions, chilly flakes, italian seasoning, pepper and salt if needed mix well reserve.

 Gently spread the butter mixture all over the bun and specially in the sliced grooves.

Stuff the slit grooves with grated cheese. Heat a tawa on low flame add a 2 tbsp oil gently place the stuffed bun and fry on low flame for a minute.

We can also microwave the stuffed buns for a minute. I liked the crispy base in the bun when its fried on tawa.

Once the cheese has melted reserve on a serving plate. Garnish with sliced olives, spring onions and parsley serve hot with tomato soup...Enjoy 😘

Lazeez Bhuna Murgh Biryani From BEHROUZ BIRYANI.com

Hi Friends 😉 By now all of you know I love biryani its been an obsession to try various biryani and branded biryani in the market.

As a content creator and food enthusiast I have to try dishes to create good content for everyone Ordered Lazeez Bhuna Murgh Biryani every order comes with mughlai gravy, mint raita and gulab jamun they also provide plastic fork and paper napkin. This is regular portion order price 352/-.

My thoughts quality of ingredients was superb. Chicken was very tasty literally melted in my mouth. I liked the addition of almonds and rose water in the Biryani. Portion size for a southindia is less we like to binge on Biryani 😉

Order Biryani https://www.behrouzbiryani.com/

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Murgh Sofiyani Biryani (White Chicken Biryani Recipe)

Our ancestors used spices in soups, biryanis, curries, stir fries and in desserts, which enhanced good flavors and rich taste to the dish, but spices played a vital role for centuries in our Indian cuisine as it was known for its healing properties. 

We dont have the exact origin of sofiyani biryani, many people claim it was from hyderabad. According to my research when I interviewed few key people who were biryani enthusiasts, they told me that biryanis were a way of nourishment it had healing properties mainly prepared for badly wounded war soldiers. 

The extra rich biryani could have been prepared for nourishment. A staple army or war field recipe gained popularity and made its way to royal kitchens. For a fact we know that our famous Bangalore biryani was prepared during war and also helped cure many people during the great plague. 

Sofiyani biryani is currently prepared during special occasions such as third day of marriage ceremony, Baby showers and muslim festivals. This is not your quick fix biryani recipe but is worth every bit of effort. We enjoyed every morsel, the biryani was bursting with rich flavors from whole spices and literally melts in your mouth.

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Ingredients:
1 Kilo Chicken (Skinned with bone, biryani cut)
750 Grams Basmati Rice
10 Almonds
10 Cashews
1/2 Tbsp Shahi Jeera
1/2 Tbsp Fennel Seeds
5 Pods Green Cardamom
1 Pod Black Cardamom
2 Inch Sticks Cinnamon
5 Cloves
1 Star Anise 
Small amount freshly grated Nutmeg
15 Green Chillies Slit
1 Large Onion Sliced
2 1/2 Tbsp Ginger and Garlic Paste
1 Bay Leaf 
1 Lime
4 Tbsp Heavy Cream
2 Tbsp Milk Solids (Khoya)
500 ML Milk
Ghee as required 
Oil as required 
Mint and Coriander as required 
Salt as per taste...

Prepare Chicken Korma:
Wash chicken twice and drain excess water using a colander.
In warm water soak almonds and cashews allow to soften of 20 minutes. 
Almond skin should easily peel after 20 minutes. Clean the almonds wash twice.
In a mixer jar add the soaked almonds and cashews pulse twice to grind into a coarse format. Gradually add milk and grind to form a smooth paste.

Heat a heavy bottom large pot on medium flame. Add 1 tbsp oil and 2 tbsp ghee allow to reach smoking point.
Add all the spices leaving out the nutmeg. Allow all the spices to splutter, add sliced onions and fry for a minute.
Add ginger and garlic paste fry till raw flavor reduces. Add 1/2 cup milk to the onion and cook till onions soften.

Once the onions soften add the milk solids stir well.  
Add the ground almond and cashew paste allow to cook for a minute.
Add the chicken pieces to the gravy stir well.
Add 1 cup water and salt stir and cover, cook on medium flame.

Once the chicken is half done add slit chillies and cream stir well place on high flame. 
Allow excess moisture to evaporate reserve the chicken.

Prepare the Biryani:
Wash the basmati rice twice and soak for  10 minutes.
After 10 minutes drain the excess moisture and add the rice to a pressure cooker. I had measured the rice before soaking it was 3 coffee tumblers. For every coffee tumbler rice add 1 cup water and 1/4 cup milk.

Measure and add the liquid to the rice. Add 1 tbsp ghee and salt as per taste.
Bring the rice to a rapid boil cover, place the whistle, cook the rice for 4 minutes on high.
Once the pressure reduces try to open the cooker and fluff the rice a bit.

We can use a oven proof dish and bake the biryani after layering at 450 degrees for 10 to 15 minutes.
I used a handi and added a tsp of oil in the bottom. Divide the rice in two equal portions. Layer the handi with rice at the bottom. Top the rice with chicken korma and layer with coriander and mint.

Freshly grate a tiny amount of nutmeg on the chicken, top with other half of the rice.
Place on low flame just before sealing the pot top the biryani with a tsp of ghee.
Cover with a tight fitting lid and place a heavy pot or water or mortar and pestle which will seal and cook the biryani evenly.

Cover and cook the biryani for 10 to 15 minutes. After 15 minutes garnish with lime juice and serve right away with sliced onions and green chilly pickle...Enjoy 😊 

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Banana stem kosambari is a very traditional and auspicious southindian salad, prepared during marriages and festivals. This salad is high in fiber and contains vitamin B6. We highly recommend consuming banana stem regularly specially patients suffering from kidney stones, diabetes and anemic issues. I have shown a detail video how to clean the Banana stem, we have to practice few times to perfect the art of cleaning this vegetable. 

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Ingredients:
2 Cups Finely Chopped Banana Stem
1 Cup Peeled, Deseeded and Finely Chopped Cucumber
2 Carrots Peeled and Finely Chopped
3 Sprigs Coriander Finely Chopped
3 Sprigs Curry Leaves Finely Chopped
1/4 Cup Freshly Grated Coconut
1 Lime
1/2 Cup Split Mung Beans (Moong Dal)
1/4 Cup Peanuts
1 Tbsp Mustard Seeds
1/2 Tbsp Split Black Gram Dal
1/4 Tsp Asafoetida
3 Tbsp Oil
Salt as per taste...

Method:

Clean and finely chop banana stem. Soak the finely chopped stem in water. Add juice of one half lime mix well cover and soak until banana stem softens. It took 15 minutes to soften for me. After 15 minutes strain and reserve the banana stem until use.

Wash the split mung beans thrice and soak in a pot of water for 15 to 20 minutes the soaked beans should double in volume. Once the mung beans have doubled in volume drain excess water and reserve.

Heat a wok on medium flame dry roast the peanuts on low to medium flame. Constantly keep stirring till the peanuts start to split and the outer skin starts turning light brown in color. 

Transfer the roasted peanuts on a plate allow to reach room temp. Rub the roasted peanuts between your palms to remove the skin. Reserve only the roasted peanuts.

Heat a wok with 3 tbsp oil, add mustard seeds allow to splutter and reduce. Add black gram dal and fry till the dal turns light brown in color. Add asafoetida allow to splutter remove from flame and reserve.

In a mixing bowl combine the banana stem, finely chopped carrots, cucumber, coriander, curry leaves and grated coconut mix well.

Add salt and tempering mix well check for salt and add if needed. Finally garnish with roasted peanuts and lime juice mix once and serve chilled or right away...Enjoy!