Mumbai: Sunday is the only day you get to have a leisurely breakfast. So pull out all the stops and cook these delicacies
Poached Eggs on Vegetables
Ingredients
4 eggs
1 tbsp white vinegar
10 spinach leaves, chopped
4-5 fresh button mushrooms, chopped 1 medium onion, chopped
Salt to taste
1 bread loaf
5-6 chicken salami slices, chopped
Method
Heat half a cup of water in a pan. Add spinach, mushrooms and onion. Add salt and let it cook for three to four minutes or till most of the moisture has been absorbed.
Heat water in another pan. Keep a ring in the centre. Add vinegar. Break two eggs into a bowl and slowly slide them into the water and cook on low heat.
Cut bread into thick slices. Place a slice on the serving plate. Put the vegetables on it.
Gently separate the eggs from the ring with a knife and remove the ring carefully. Carefully lift the eggs with a slotted spoon and place over the vegetables on the bread slice.
Place the chicken salami over the eggs and serve immediately.
Poha Idli
Ingredients
1/4 cup pressed rice (jada poha)
1 cup rice rawa (idli rawa)
1/4 cup split black gram skinless (dhuli urad dal)
Salt to taste
Oil for greasing
Method
Soak idli rawa and poha in water for two hours. Wash urad dal and soak in water for two hours.
Grind idi rawa and poha with a little water to a smooth batter. Transfer into a bowl. Then grind urad dal separately to a smooth paste using little water. Transfer into the same bowl.
Mix the two batters and set aside to ferment for eight to 10 hours.
Heat sufficient water in a steamer. Grease the idli moulds.
Add salt to the batter and mix well. Adjust consistency. Pour spoonful of batter into the moulds and place them in the steamer. Steam for about 10 minutes or till done. If a skewer inserted into an idli comes out clean, the idlis are done.
Take the moulds out and set aside to cool slightly before demoulding the idlis.
Serve hot with chutney and sambhar.
Besan Omelet with Sprout Filling
Ingredients
11/2 cups gram flour (besan)
1 cup moong sprouts, blanched
Salt to taste
1 tsp chaat masala
1 tsp red chilli powder
1/4 tsp carom seeds (ajwain)
1/4 tsp turmeric powder
5 green chillies, chopped
2 tbsp chopped fresh coriander leaves
1 medium onion, chopped
3 tbsp yogurt
2 medium tomatoes, seeded and chopped
1 tsp lemon juice
Oil to shallow fry
Method
Take gram flour in a bowl. Add salt, half tsp chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter.
Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too.
Place the stuffing on one side. Fold the other side over the filling.
Transfer into a serving plate and serve hot.
Bashful Banana
Ingredients
2 cups apple juice, chilled
2 cups fresh orange juice, chilled
2 bananas, sliced
Method
Blend all the ingredients in a blender at high speed for 10-15 seconds or until smooth.
Pour into individual Margarita glasses and serve immediately.
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