Brunch Thali Menu - Poori, Aloo Masala, Kesari, Mango Lassi

We love Brunch menus on weekends, especially Sundays. You just have to make Brunch and dont have to deal with making Breakfast and Lunch separately. This is one of the indulging menus with fried Poori and Sweet Kesari, so this is saved for special occasions, like birthdays,etc :)

Thali Menu:

Poori

Aloo Masala

Sweet Kesari

Mango Lassi

Planning:

Start with pressure cooking 3 potatoes quartered

Cut Ginger, G.chili (2), Onion (1 large)

Roast broken cashews and raisins in ghee

In the remaining ghee, roast 1 cup of Rava

Cooking:

Kesari: Keep the roasted Rava in the same pan and add 2.5 cups of boiling water, Wait for 5 mins and add 1.5 cups sugar - I use turbinado sugar (you can use palm sugar/coconut sugar). Wait till sugar dissolves and becomes one mass with the cooked Rava. Add a pinch turmeric (for color), pinch cardamom powder. Add 0,5 cups ghee and let it cook for 10 mins. Then switch off and mix with roasted nuts and raisins.

Aloo Masala: Make a Tadka of mustard seeds, gram dhall, ginger, g.chili, curry leaves, onion and saute. Mash coarsely the cooked potatoes (peeled) and add to the saute. Add turmeric powder, sambhar powder, asafoetida and add 2 cups water. Let it boil for 10 to 12 mins. Finally switch off and garnish with coriander leaves

Poori : Add oil in pan for deep frying. Mix 2 cups of whole wheat flour, a spoonful of rava and water to make a smooth non-sticky dough. Do not rest the dough.

Make small rounds and deep fry the pooris. Before deep frying pooris, fry a small piece of ginger in the oil.

Mango Lassi: Blend Mango pulp (1.5cups), homemade yogurt (3 tbsp), Milk (1cup)

Comments

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