Easy monsoon brunch recipes by Chef Ranveer Brar

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 peakldquoSeason 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 whenrdquo said Chef Ranveer BrarMidday 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 brunchTawa IdliIngredients3 heaped tbsp butter1 medium onion ndash chopped1 tsp gingergarlic paste1 heaped tsp red chillies and garlic chutney1 medium tomato ndash chopped1 medium capsicum ndash chopped1 fresh green chilli ndash choppedfrac12 tsp degi red chilli powder1 tsp pav bhaji masalawatersalt to taste56 idlis ndash cut in 4 piecesfrac12 small lemon juice1 tbsp butter2 tbsp coriander leaves ndash chopped For Garnisha pinch pav bhaji masalafresh coriander leavesMethodIn a kadai heat butter and add onion saute until translucentThen add gingergarlic paste red chilli and garlic chutney and saute for half a minuteNow 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 properlyAdd the idlis in and toss it with light hands then cover and cook for 56 minutes remove the lid and mix everything properly onceNow finish it with more butter lemon juice coriander leaves and switch off the flamesServe hot in the serving plate and garnish with coriander leaves and pav bhaji masalaSesame Bread ToastIngredientsFor Vegetable Sesame Mixturefrac14 cup sweet corn kernels ndash crushed1 small carrot ndash chopped810 french beans ndash chopped1 fresh green chilli ndash chopped1 inch ginger chopped23 heaped tbsp sesame seeds lightly toastedsalt to taste2 tbsp coriander leaves ndash chopped2 medium potatoes boiled and gratedOther Ingredients4 slices breadsesame seeds for coatingoil for fryingFor Sesame Garlic Ketchup1 tbsp oil1 heaped tbsp garlic chopped2 heaped tbsp sesame seedsfrac12 tsp degi red chilli powderwater1 cup tomato ketchupMethodFor Vegetable Sesame MixtureIn 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 combinedFor assembling Sesame Bread ToastTake sliced bread and sprinkle some water on them then spread a big spoonful of the vegetable sesame mixture on the bread properly and evenlyNow apply sesame seeds on the mixture and shallow fry in medium hot oil until golden brown and crispy from both sidesRemove and cut the edges of the bread and serve in it by cutting in your desired shape with Sesame Garlic KetchupFor Sesame Garlic KetchupIn a pan heat oil and add chopped garlic sauteacute until fragrantNow add sesame seeds sauteacute for a few seconds then switch off the flames and add degi red chilli powders mix it onceThen add water tomato ketchup and mix everything properly Keep aside for further useNo Bread Masala ToastIngredients For Batter2 frac12 cups gram flour1 tbsp oilsalt to tastefrac14 tsp sugarfrac12 inch grated ginger1 tbsp semolina soaked in waterwater1 tbsp curd beatenfrac12 tsp saffron waterfrac12 tsp fruit salt1 tsp oiloil for fryingFor Filling1 green chilli choppedfrac12 inch chopped gingerfrac12 capsicum chopped2 tbsp sweet corn kernels blanchedfrac12 medium carrot chopped1 boiled and grated potatofrac12 cup pizza cheese cubed1 tbsp coriander leaves choppedsalt to taste1 tbsp butter1 tsp chilli flakes1 tsp roasted cumin powderFor Spread1 tbsp mayonnaise2 tbsp mint chutneyOther Ingredients1 tbsp cumin seedsbutter for fryingFor Garnishfresh mint leavestomato wedgesMethodFor BatterIn a large bowl add gram flour oil salt to taste sugar ginger soaked semolina water curd and mix it wellIn another bowl add fruit salt oil and mix it well Pour it into a batter and mix everything wellNow heat a nonstick pan and a ladle full of the batter and cook it until light golden brown on low heatCover it with a lid and cook for 3 minutes Then flip it on the other side and cook until its lightly crustedRepeat this process with the rest of the batter And let them cool down a littleThen take the cake keep the light golden colour part inside and spread the mayonnaise and mint chutney evenly on itAdd the prepared filling and then place another cake on it and press a littleIn a nonstick 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 halfGarnish it with mint leaves and tomato wedges and serve hotFor FillingIn a bowl add green chilli ginger capsicum sweet corn carrot potato and mix everything wellAdd pizza cheese coriander leaves salt to taste butter chilli flakes mix it well and keep aside for further useAdd the prepared cumin powder and mix it wellFor Cumin PowderIn a pan add cumin seeds and roast it on a low flame until they are slightly browned and very fragrantWith the help of a rolling pin crushed it into a fine powder Keep aside for further use Or Store it in an airtight container