Breakfast bonanza

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 u00a0u00a0u00a0u00a0
1 tbsp white vinegaru00a0u00a0u00a0
10 spinach leaves, choppedu00a0u00a0
4-5 fresh button mushrooms, choppedu00a01 medium onion, choppedu00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
1 bread loaf u00a0u00a0u00a0
5-6 chicken salami slices, choppedu00a0

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.u00a0
Gently separate the eggs from the ring with a knife and remove the ring carefully.u00a0 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

Ingredientsu00a0
1/4 cup pressed rice (jada poha)u00a0u00a0
1 cup rice rawa (idli rawa)u00a0u00a0u00a0
1/4 cup split black gram skinless (dhuli urad dal)u00a0
Salt to tasteu00a0u00a0u00a0u00a0
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.u00a0 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 Fillingu00a0u00a0

Ingredients
11/2 cups gram flour (besan)u00a0u00a0
1 cup moong sprouts, blanchedu00a0
Salt to tasteu00a0u00a0u00a0u00a0
1 tsp chaat masalau00a0u00a0u00a0u00a0
1 tsp red chilli powderu00a0u00a0u00a0u00a0
1/4 tsp carom seeds (ajwain)u00a0u00a0u00a0
1/4 tsp turmeric powderu00a0u00a0u00a0u00a0u00a0
5 green chillies, choppedu00a0u00a0u00a0
2 tbsp chopped fresh coriander leaves
1 medium onion, choppedu00a0u00a0u00a0
3 tbsp yogurtu00a0u00a0u00a0u00a0
2 medium tomatoes, seeded and choppedu00a0
1 tsp lemon juice
Oil to shallow fryu00a0u00a0u00a0u00a0u00a0u00a0u00a0
u00a0
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.u00a0 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 Bananau00a0u00a0

Ingredients
2 cups apple juice, chilled
2 cups fresh orange juice, chilled
2 bananas, sliced
u00a0u00a0u00a0u00a0u00a0u00a0u00a0
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.