Easy monsoon brunch recipes by Chef Ranveer Brar

Celebrity chef Ranveer Brar shares three of his favourite brunch recipes which are perfect for the Mumbai monsoon

While stepping out for brunch might not be a possibility right now, but it does not mean you cannot treat yourselves to a delightful meal at home. With monsoon being in full swing, our cravings of roasted corn, fritters, and masala chai are at its peak.

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 “Season change, or a temperature and moisture level change, even like during the monsoon, can lead to a dip in serotonin levels, basically the happy hormones. This could in turn trigger cravings for food that makes you happy, fried and fatty foods for instance. But this is also a time when immunity in general and digestive capacity, in particular, is quite sensitive. Hence, it is important to be mindful of what goes in, how and when”, said Chef Ranveer Brar.

Mid-day asked Chef Brar to share a few brunch recipes that would satisfy all our monsoon cravings. These three recipes are easy to make and can be enjoyed by the whole family over an indulgent weekend brunch.

Tawa Idli

Ingredients

3 heaped tbsp butter
1 medium onion – chopped
1 tsp ginger-garlic paste
1 heaped tsp red chillies and garlic chutney
1 medium tomato – chopped
1 medium capsicum – chopped
1 fresh green chilli – chopped
½ tsp degi red chilli powder
1 tsp pav bhaji masala
water
salt to taste
5-6 idlis – cut in 4 pieces
½ small lemon juice
1 tbsp butter
2 tbsp coriander leaves – chopped

For Garnish
a pinch pav bhaji masala
fresh coriander leaves

Method

1. In a kadai heat butter and add onion, saute until translucent.
2. Then add ginger-garlic paste, red chilli and garlic chutney and saute for half a minute.
3. Now add the tomatoes and cook until soft and then add capsicum, green chillies, degi red chilli powder, pav bhaji masala let it saute for a minute then add water, salt and mix everything properly.
4. Add the idlis in and toss it with light hands then cover and cook for 5-6 minutes, remove the lid and mix everything properly once.
5. Now finish it with more butter, lemon juice, coriander leaves and switch off the flames.
6. Serve hot in the serving plate and garnish with coriander leaves and pav bhaji masala.

Sesame Bread Toast

Ingredients

For Vegetable Sesame Mixture

¼ cup sweet corn kernels – crushed
1 small carrot – chopped
8-10 french beans – chopped
1 fresh green chilli – chopped
1 inch ginger - chopped
2-3 heaped tbsp sesame seeds - lightly toasted
salt to taste
2 tbsp coriander leaves – chopped
2 medium potatoes - boiled and grated

Other Ingredients
4 slices bread
sesame seeds for coating
oil for frying

For Sesame Garlic Ketchup

1 tbsp oil
1 heaped tbsp garlic - chopped
2 heaped tbsp sesame seeds
½ tsp. degi red chilli powder
water
1 cup tomato ketchup

Method

For Vegetable Sesame Mixture

In a bowl add crushed sweet corn kernels, chopped carrot, french beans, green chillies, ginger, toasted sesame seeds, salt, coriander leaves, grated potatoes, and mix everything properly until well combined.

For assembling Sesame Bread Toast

1. Take sliced bread and sprinkle some water on them then spread a big spoonful of the vegetable sesame mixture on the bread properly and evenly.
2. Now apply sesame seeds on the mixture and shallow fry in medium hot oil until golden brown and crispy from both sides.
3. Remove and cut the edges of the bread and serve in it by cutting in your desired shape with Sesame Garlic Ketchup.

For Sesame Garlic Ketchup

1. In a pan heat oil and add chopped garlic sauté until fragrant.
2. Now add sesame seeds sauté for a few seconds then switch off the flames and add degi red chilli powders mix it once.
3. Then add water, tomato ketchup and mix everything properly. Keep aside for further use.

No Bread Masala Toast

Ingredients

For Batter

2 ½ cups gram flour
1 tbsp oil
salt to taste
¼ tsp sugar
½ inch grated ginger
1 tbsp semolina soaked in water
water
1 tbsp curd beaten
½ tsp saffron water
½ tsp. fruit salt
1 tsp oil
oil for frying

For Filling

1 green chilli chopped
½ inch chopped ginger
½ capsicum- chopped
2 tbsp sweet corn kernels- blanched
½ medium carrot - chopped
1 boiled and grated potato
½ cup pizza cheese- cubed
1 tbsp coriander leaves chopped
salt to taste
1 tbsp butter
1 tsp chilli flakes
1 tsp roasted cumin powder

For Spread

1 tbsp. mayonnaise
2 tbsp. mint chutney

Other Ingredients

1 tbsp cumin seeds
butter for frying

For Garnish

fresh mint leaves
tomato wedges

Method

For Batter

1. In a large bowl, add gram flour, oil, salt to taste, sugar, ginger, soaked semolina, water, curd and mix it well.
2. In another bowl, add fruit salt, oil and mix it well. Pour it into a batter and mix everything well.
3. Now heat a non-stick pan and a ladle full of the batter and cook it until light golden brown on low heat.
4. Cover it with a lid and cook for 3 minutes. Then flip it on the other side and cook until it's lightly crusted.
5. Repeat this process with the rest of the batter. And let them cool down a little.
6. Then take the cake, keep the light golden colour part inside and spread the mayonnaise and mint chutney evenly on it.
7. Add the prepared filling and then place another cake on it and press a little.
8. In a non-stick pan, add butter and fry the sandwich from both the sides on low flame. Cover it with a lid and cook until nice crisp, cut into half.
9. Garnish it with mint leaves and tomato wedges and serve hot.

For Filling

1. In a bowl, add green chilli, ginger, capsicum, sweet corn, carrot, potato and mix everything well.
2. Add pizza cheese, coriander leaves, salt to taste, butter, chilli flakes mix it well and keep aside for further use.
3. Add the prepared cumin powder and mix it well.

For Cumin Powder

1. In a pan, add cumin seeds and roast it on a low flame until they are slightly browned and very fragrant.
2. With the help of a rolling pin crushed it into a fine powder. Keep aside for further use. Or Store it in an airtight container.

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