SUNDAY MAGAZINE

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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