Weekend Special: The Ultimate Sunday Brunch Fiesta

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

Some love starting with fresh fruits, juices, cereals, tea, coffee or a warm glass of milk. Others swear by toast with butter, jam or perfectly cooked eggs. And of course, the fitness-conscious can’t begin their day without that invigorating protein shake to kick-start metabolism and prep for the gym.

• Easy, soul-satisfying brunch ideas for a lazy Sunday morning
• A global mix of flavours curated by Celebrity Master Chef Dr. Kaviraj Khialani
• Wholesome plates to energise your day with taste, colour and nutrition
• Perfect picks for food lovers, fitness buffs and happy-at-home brunchers

Whether you’re a fan of Indian, Continental, American, or English breakfast traditions, one thing remains essential—your first meal must be wholesome, flavour-packed and satisfying enough to charge you up for the day’s challenges. A well-composed brunch gives your system the nutrients, energy and mood lift it deserves.

Here are a few of my favourite global-inspired Sunday brunch picks—easy to whip up, delightful to relish, and perfect for creating your own weekend food ritual!

OATS MASALA IDLI

Ingredients

Oats- 1 cup, cooking or rolled oats

Semolina- ½ cup

Buttermilk- ½ cup

Water-1 cup

Carrot- 2-3 tsp grated

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Urad dal-1-2 tsp

Chana dal- 1-2 tsp

Salt to taste

Turmeric powder-1/4 tsp

Coriander leaves- 2 tbsp. chopped

Curry leaves- 6- 8 no

Green chilies- 2-3 chopped

Ginger-1 tsp chopped

Oil/ ghee-2-3 tsp

Cashews and raisins- 1-2 tsp

Eno or fruit salt- 1 tsp

Method

• Dry roast the oats in a non-stick pan for a couple of minutes and slightly cool them, dry grind them using a chutney grinder and remove, keep aside.
• Heat oil/ghee add in mustard, urad dal, chana dal, cumin seeds and allow to splutter for a few seconds. Later add curry leaves, green chilies, ginger, cashews and raisins, saute for a few seconds.
• Add ½ cup sooji and saute for a minute, add in the oats powder and turmeric powder, add salt to taste, allow to cool. Can be stored in an air tight container and be kept as well for a couple of days in the fridge.
• When you wish to use add in the grated carrots, buttermilk, water and salt to taste and mix well, allow to rest for 10 mins. meantime grease up the idli trays and set the water to steam up in the idli maker.
• Add eno or fruit salt and mix well and once the bubbles are visible and texture resembles dropping texture and pour into the greased idli moulds and place it for steaming for around 10-12 mins, remove them gently and serve with a choice of chutneys.

HEALTH TOTAL MIX PARATHA

Ingredients

For the dough

Whole wheat flour/atta-2 cups

Salt-1/2 tsp

Warm water-as needed

Oil/ghee-2 tsp

Ajwain- 1 tsp roasted and crushed

For the stuffing of the paratha:

Paneer- ½ cup grated

Onion-1/2 chopped

Salt to taste

Mint leaves- 2-3 tsp. chopped

Coriander leaves-2-3 tsp chopped

Green chili-1 tsp chopped

Cheese-2-3 tsp grated

Chaat masala-1/2 tsp

If not paneer, then we can use boiled grated potatoes

In combination with choice of veggies like carrots, cabbage etc

Oil/ ghee/ butter as needed to cook the parathas

To serve with

Bowl of freshly set curd

A quick fix raita of your choice

Curd with a little sugar and salt, pepper

Method

• Prepare the dough for the parathas to start with and allow the dough to be covered under a damp duster and rest for around 20 mins.
• The stuffing as we are aware can be modified as to our taste and veg/ non-veg options can be added as well. paneer is one example in this case if not we can use the boiled mashed potatoes in combination with other veggies as well.
• Add in the salt to taste, other additional ingredients, spices if needed to taste and mix well. divide the dough into 6- 8 portions and roll out each a little, stuff it and close back, roll out the second time.
• Using a tava, cook the paratha on both sides using choice of oil, butter, ghee as per choice and ensure even cooking on both sides. Once done, remove, cut into 4 each and serve hot with choice of curd/ papad/ pickle etc.

NUTKHUT POHA PASANDA

Ingredients

Poha/ flattened rice- 2 cups

Oil- 2-3 tsp

Butter-1 tsp

Hing- ¼ tsp

Cumin seeds- 1 tsp

Mustard seeds-1 tsp

Dry red chili- 1-2 no

Green chilies- 1-2 no

Curry leaves- 10-12 no

Peanuts- ¼ cup salted

Onion-1 medium sized, chopped

Tomato-1 medium sized, chopped

Coriander leaves- 2 tbsp. chopped

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Salt to taste

Boiled cubed potatoes-1 cup

Grated coconut- 1/2 cup

Assorted nuts- cashews/ walnuts/ raisins- 2-3 tsp each.

Method

• Assemble all the ingredients for the nutty Poha recipe.
• Clean the Poha and rinse under running water for a few seconds, drain off the excess water and rest on the side for 10 mins.
• Heat oil and butter in a pan and add in the hing, cumin, mustard, green and red chili and saute for a few seconds.
• Add in the onions and tomatoes, salt, turmeric and red chili powder and mix well, add a little water to prevent burning. Cook well for a couple of minutes.
• Now add in the Poha and boiled cubed potatoes, peanuts and toss them well into the masala in the pan. Adjust salt to taste, add grated coconut, nuts, and splash in a little fresh lime juice to taste before serving.

VIDESHI TADKA OMELETTE

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Salt and pepper to taste

Onion-1 small sliced

Potato- 1 small, sliced

Green capsicum-1/2 no shredded

Chicken sausages-2 no sliced

Water-1/2 cup

Mixed herbs-1/4 tsp

Chili flakes-1 pinch

Chopped coriander-2-3 tsp

Grated cheese-1-2 tsp

To serve with

Tomato ketchup

Slice breads/ bread rolls/ toasts/ breakfast rolls

Flavoured or plain butter can be offered as well.

Method

• Prepare all the ingredients as per the list of the recipe.
• Eggs to be shelled open and placed into a glass bowl, add a tsp of water and pinch of salt and beat the eggs well using a beater until they resemble soft peak like texture in the bowl.
• To prepare the filling for the omelette, heat oil in a pan add in the onions, potatoes, sausages, salt, pepper, herbs, chili flakes and saute for a few seconds add in the water and simmer, cover and cook for 8-10 mins.
• Grease up an omelette pan with oil/ butter and heat it up. Pour in a little of the beaten egg mixture into the pan and allow to set for a few minutes, place in the filling on one side along with little grated cheese in the pan and fold over the setting up egg and close it like a half moon shape.
• Allow to cook well on both sides for 2-3 mins and ensure there is no trace of raw egg being visible or oozing out. Once done carefully place it onto your serving plate and garnish with ingredients of your choice.
• The omelette can be enjoyed with assorted breads, ketchup etc and is a filling breakfast.

FRUITY YOGHURT DELIGHT

Ingredients

Curd- 2 cups, beaten up add a little honey to adjust the sweetness

For the assorted fruit choice:

Orange segments-1/2 cup

Chickoo- ½ cup peeled and diced

Kiwi-1 no, peeled and cubed

Strawberries- 3-4 sliced

Apple- ½ cubed

Pear- ½ cubed

Black grapes-  4-5 no cut 1 x 2

Green grapes- 4-5 no cut 1 x 2

Mango- ½ cup pulp or fresh cubes

For the layers to be created:

Oreo cookies- ½ cup powdered

Marie/digestive biscuits-1/2 cup powdered

Cherries- 3-4 sliced

Chocolate sauce- ¼ cup

Fresh cream-2-3 tsp. for garnish

Chocolate chips/ assorted chopped nuts- 2-3 tsp for garnish.

Method

• prepare all the ingredients for the recipe as listed, we can make a few modifications as desired to suit our taste.
• To start with prepare all the fruits of your choice as per taste and availability, beat up the curd sweeten a little if needed.
• Crush up the cookies to a powder form and keep it aside as well.
• Use small glasses or dessert cups to layer up this breakfast sweet since it can be enjoyed in small quantities.
• Start with the curd mixture at the base, followed by the powdered cookie mixture and fruits to follow up all the way creating multiple layers using the ingredients.
• Use nuts and other ingredients as well to create color combination, contrast, taste and crunch into the recipes and work on a balance.
• Garnish with ingredients appropriately and allow to set/ chill up in the fridge for around 1-2 hours, remove and relish it.

CINNAMON BANANA PANCAKES

Ingredients

For the pancake mixture:

Refined flour- 1 cup

Pinch of baking powder

Salt-1/4 tsp

Water/ milk as needed to make the batter

Vanilla essence- ½ tsp

Powdered sugar- 1 tsp

Melted butter- 1 tbsp.

For the topping and garnishes:

Sliced ripe banana- 1 cup sliced

Chocolate sauce-2-3 tbsp.

Cinnamon powder-1/4 tsp

Cherries- 2-3 no sliced

Assorted fruits for garnishing:

Dragon fruit/ kiwi/ strawberries/ black grapes etc

Fresh cream-1/2 cup

Chocolate sauce/ chocolate chips

Method

• In a mixing bowl, combine together the ingredients for the pancake batter and using a whisk make a nice smooth batter and allow to rest for 20 mins.
• Using a non- stick pancake pan grease and pour in ladleful of the pancake batter and ensure even cooking on both sides, use a little butter if needed to cook it well and once a light golden color is visible we can remove the pancakes and keep aside.
• To assemble and serve the pancakes, place them one by on in the serving plate, use variety of fruits like banana in this case and sprinkle cinnamon powder and use other ingredients as well and layers to be created with assortment of taste and crunch.
• Garnish with ingredients which add in color, taste, texture and gets us a good balance in the plate as well. serve warm.