Sunday, 17th June 2018

Father's Day Brunch Recipes

Pamper Papa with a sumptuous Fathers Day Brunch this year. He would love the idea of gorging his favorite food cooked with lots of love by the most precious people in his life. You may try your culinary skills on these delectable Father's day Brunch Recipes and win appreciation from loving Daddy on his very special day.

List of Fathers Day Brunch Recipes

1. Baby Corn Manchurian (Bhutta Manchurian)
2. Paneer in Spicy Tomato Sauce
3. Upma and Rasam
4. Chicken 65 (Spicy Fried Chicken)

Baby Corn Manchurian (Bhutta Manchurian)
Baby Corn Manchurian

1/4 kg: Baby corn-peeled and blanched
3/4 cup: Maida
2 no: Eggs - slightly beaten
1/2 tsp: Garlic paste
1/2 tsp: Ginger paste
1 tsp: Finely chopped Garlic
1/2 cup: Finely chopped Onions
1 no: Large Capsicum - chopped fine
1/4 tsp: Ajino Moto (optional)
2 tbsp: Oil

For Sauce: Mix together
3 tbsp: Cornflour
2 tbsp: Chopped Celery
2 tbsp: Vinegar
2 tsp: Soya Sauce
1/2 cup: Tomato Puree
1/4 tsp: Ajino Moto (optional)
2 cup: Water
Oil for deep frying
1/2 cup: Water (to blend cornflour)
2 tsp: Salt

  1. Mix together corn, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes.
  2. Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown. Drain on absorbent paper till required.
  3. Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
  4. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
  5. Add the fried corn, turn around a few times and serve.

Paneer in Spicy Tomato Sauce
Paneer in Spicy Tomato Sauce
Ingredients (Serves 4)
6 tbsp: Thick tomato puree
200 gm: Paneer - cut into 2" cubes
200 ml: Cream
200 gm: Sliced mushrooms
1 no: Sliced Capsicum
2 no: Sliced Onions
2 tsp: Grated Ginger
2 tsp: Garlic paste
2 no: Green chilies - seeded and chopped
1 dsp: Crumbled Kasturi Methi
1 tsp: Garam Masala
¼ tsp: Chilli powder
2 tbsp: Chopped coriander
4 tsp: Lemon juice
1 tsp: Roasted, Ground Cumin
100 gm: Butter
150 ml: Water
2 tsp: Sugar
Salt to taste

  1. Blend all the ingredients together except the butter, vegetables and Paneer.
  2. Heat butter in a frying pan.
  3. Fry onions until soft and add capsicum and mushrooms.
  4. Stir and fry for 5 minutes. Pour in blended sauce ingredients.
  5. Bring to a simmer.
  6. Season and stir in the paneer.
  7. Allow to heat and serve immediately.

Upma and Rasam
Upma and Rasam
Ingredients (Serves 4)
250 gm: Diced Vegetables
1 no: Chopped Tomato
150 gm: Semolina
100 ml: Curd
½ tsp: Skinned urad dal
¼ tsp: Mustard seeds
¼ tsp: Cumin seeds
2 no: Sliced onions
1 no: Curry leaves
3-4 no: Chopped Green Chillies
2 tsp: Garlic Paste
1 tsp: Ginger Paste
2 tsp: Ground Coconut
1 pinch: Ground cloves
1 pinch: Turmeric powder
2 tbsp: Chopped Coriander
1 no: Lime Juice
4-6 tbsp: Oil
250 ml: Hot Water
Salt to taste

Tomato Rasam
½ kg: Finely Chopped Tomatoes
¼ tsp: Skinned Urad Dal
2 no: Onions - sliced and fried until brown
3 no: Dry Red Chillies
10 no: Curry leaves
½ tsp: Garlic paste
1 tsp: Chopped coriander
¼ tsp: Turmeric powder
1 tsp: Chilli powder
¼ tsp: Mustard seeds
½ tsp: Cumin seeds
1 pinch: Hing
1 tsp: Sugar
1 tbsp: Oil
½ litre: Water

  1. Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
  2. Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, salt and coconut paste. Stir and fry for 5 minutes.
  3. Add vegetables and tomato. Fry for 3-4 minutes. Add semolina. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.
  4. Garnish with coriander and sharpen with lemon juice. Serve hot with rasam.
  5. For the rasam, boil onions, tomatoes, turmeric, water, sugar and chilli powder together for 15 minutes. Strain.
  6. Heat oil, fry red chillies, dal, hing, mustard and cumin seeds for 10 seconds. Stir in garlic and curry leaves.
  7. Allow it to color and add to rasam. simmer for 5 minutes.
  8. Stir in coriander and serve.

Chicken 65 (Spicy Fried Chicken)
Chicken 65
2 no: Chicken breasts - skinned, cut bite sized
2 no: Egg Whites
2 tbsp: Cornflour
2 tbsp: Maida
1 cup: Butter Milk
1 tsp: Chilli powder
1/2 tsp: Black Pepper Powder
2 tbsp: Ginger-Garlic Paste
1 1/2 tbsp: Lemon juice
2 tbsp: Oil
Oil for deep-frying
1 tsp: Salt

  1. Mix the chicken, salt, black and red pepper and keep aside for half an hour then mix in the cornflour, maida and egg white.
  2. Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.
  3. Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add butter-milk, and salt to taste.
  4. Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed /evaporated and the chicken looks dry.