#HELLOExpertGuide Ft. Chef Tanvi Goswami | How To Whip Up A Delicious Brunch Spread In No Time
Think lazy Sunday mornings and delicious scrambled eggs. If your mouth just watered and your eyes became wistful then you, dear friend, are a member of the We Love Brunch club. It’s not an official club but we’d like to pretend there is a utopia where it exists officially to get through busy Monday mornings.
ALSO READ: 3 Deliciously Nutritious And Easy To Make Breakfast Recipes That Will Brighten Up Your Mornings
Just like most of us, Chef Tanvi Goswami, of Gurugram’s Saga, loves Sunday brunch and everything it entails. “I like to have my meals in peace and brunch really embodies leisure for me,” she says. Goswami’s food philosophy is all about the emotional connection you make with the food you make, serve, and eat.
Chef Tanvi Goswami’s Sunday Brunch Recipes
Easy And Delicious Brunch Recipes You Can Whip Up In No Time
Akuri
Akuri
Ingredients
6 Whole Eggs
1 Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, finely chopped
2 tablespoon Butter (Salted)/Oil
Salt, to taste
Coriander Leaves, for garnish
Preparation
1) To begin making the Akuri recipe, first chop onions, tomatoes, and green chilies finely. Keep aside until you’re ready to cook the Akuri.
2) Break all the eggs into a bowl, add salt to taste, and whisk well. The more you whisk the eggs, the fluffier the Akuri will be. So take time to whisk the eggs thoroughly till frothy.
3) Place a pan on heat, melt some butter or add oil into it. Add chopped green chilies and onions and sauté until onions turn pink, but take care not to brown them.
4) When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release their juices.
5) Now add the egg-cream Akuri mixture and allow it to cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not overcooked. They should be soft, slightly runny, creamy, and not shredded into separate bits.
6) Sprinkle some chopped coriander leaves, mix well and turn off the flame.
7) Serve the Akuri Recipe hot with sliced bread or toast and tea or coffee.
Vegetable Dhansak
Dhansakh
Ingredients
1/2 cup Arhar Dal (Split Toor Dal)
1/2 cup yellow Moong Dal (Split)
1/2 cup Chana Dal (Bengal Gram Dal)
50 grams Methi Leaves (Fenugreek leaves), roughly chopped
20 Mint Leaves, roughly chopped
2 Green Chillies, finely chopped
2 small Eggplants, diced
1 cup Kaddu (Parangikai/ Pumpkin), diced
2 Turnips, diced
1 Onion, thinly sliced
1 teaspoon Turmeric powder
For Seasoning
1 Onion, thinly sliced
2 Tomatoes, roughly chopped
2 teaspoon oil, or ghee
1 tablespoon lemon juice
Salt, to taste
Water, as required
For Dhansakmasala paste
3 cloves Garlic
2 inch Ginger
2 Green Chillies
1-1/2 teaspoon whole black Peppercorns
1-1/2 teaspoon Cumin Seeds
5 Cloves
1-inch Cinnamon Stick
1 tablespoon Coriander Seeds
Preparation
1) To make dhansak masala, grind all the ingredients mentioned under the list adding very little water to make a smooth paste. Keep the masala aside.
2) Wash and roughly chop all the vegetables. Pick fenugreek leaves, mint leaves, wash and chop them. Keep these aside.
3) Soak all the three dals separately for about 30 minutes.
4) Once soaked, place all three dals, vegetables, fenugreek leaves, and mint leaves along with one thinly sliced onion, green chili, and a teaspoon of turmeric powder in a pressure cooker. Add salt, and three cups of water. Cover the pressure cooker and cook until you hear two whistles. After that, turn the heat to low and simmer for another three to four minutes and turn off the heat.
5) Allow the pressure to release naturally from the cooker. Once the pressure settles down, open the lid of the pressure cooker and mash all the ingredients using a potato masher until all the dals and vegetables have a smooth texture.
6) In a heavy bottom pan, heat oil or ghee. Add the other thinly sliced onions and sauté until they turn soft. Next, add chopped tomatoes and cook till tomatoes turn soft and release their juices.
8) Stir in the dhansak masala paste and cook until the raw smell of the paste is gone. This would take about four to five minutes.
9) Pour the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes. Once well simmered, turn off the heat and squeeze in the lemon juice and add in the chopped coriander leaves. Stir well and the Vegetable Dhansak is ready.
10) Serve the Vegetable Dhansak along with brown rice or a homemade butter naan for a wholesome weeknight dinner.
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