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Real Good Brunch by Yummiez

RGC_Delhi_1

Delhi in a unique cook-along brunch prepared with delectable ready-to-cook delights. Brunch is considered to have it roots in England. Originated in the late 1800s, served in buffet style, the tradition appears to have become popular in the United States in the 1930s. When you think of brunch, you usually conjure visuals of salads, grilled meat, cold cuts, veggies and bite-sized delicacies which is light and yet wholesome. A fan of molecular gastronomy, Vicky gave useful hints on how to rustle up easy and yet lip-smacking brunch at home utilizing herbs and spices to bring out the best taste to suit individual palate.

Today, preparations for a brunch, especially at home, is made easy and simple. All one needs is some Ready-to-Cook (RTC) products. A wide variety of products are easily available with the neighborhood kirana store or supermarket.  The benefit of using RTC products is that they cut significant kitchen time and yet allows you to create great tasting food. Vicky showcased three recipes – *Meat Ball Slider*, *Aloo Tikki And Rajma Pineapple Chaat*, and *Chicken Mushroom Penne*. Foodies in the city donned
the apron to learn and cook along with Vicky with some of the newly launched *Godrej Real Good Yummiez Chicken Meat Balls*, *Aloo Tikki *and *Chicken Kheema*. They created their own signature recipes in a short time.

RGC_Delhi_2Speaking about the brunch, Vicky Ratnani, chef consultant, Godrej Tyson Foods Ltd. said, “A brunch with Ready-to-cook products are perfect weekend solutions for urban foodies who lead a busy lifestyle and crave for spending time with friends and family. It allows them to experiment with food and at the same time enjoy a great weekend with restaurant style meal at home. Godrej Tyson has a wide range of vegetarian and chicken products that helps even novices to show off their culinary skills.

*3 quick and incredible recipes for a perfect weekend brunch*

*Aloo tikki Rajma pineapple chaat*

Godrej Yummiez Aloo tikki                                      1 packet
Cooked rajma
1 cup
Chopped onions                                                         tbsp
Chopped red, yellow, green bell peppers                   3 tbsp
Chopped tomatoes                                                     2 tbsp
Chopped chillies                                                        1
tbsp
Tomato ketchup                                                         2
tbsp
Chilli sauce
1 tbsp
Olive oil
1 tbsp
Pine apple cubes                                                        2
tbsp
Chopped fresh coriander                                           1 tbsp
Tamarind pulp                                                           1
tbsp
Garam masala                                                            1
tsp.
Chaat masala                                                             1
tsp.
Ice berg lettuce                                                          1
cup
Sour cream                                                                2
tbsp
Tortilla chips.
100g
Pan fry or air dry or bake the Yummiez aloo tikkis until golden brown. Mix the rest of the ingredients for the chaat. Serve with tortilla chips n sour cream. Garnish with fresh coriander.

*Meat ball sliders*

Godrej Yummiez Magic balls                    1 packet
Slider buns                                                    4
Mayonnaise
Coriander leaves
Ice berg lettuce chunks
Cucumber ribbons
Sugar
Vinegar
Tomato salsa
French fries

Pan fry or bake the meat balls until brown n lovely Marinate the cucumber ribbons with sugar n vinegar. Mix the chopped coriander with the Mayo. Toast the slide buns lightly. Spread with the coriander Mayo. Assemble the slider with the lettuce , meat ball. Marinated cucumber and top with salsa . Serve with fries or potato wafers or banana chips
*Penne Mushroom Makhani Kheema*

Godrej Real Good Chicken Kheema
Cooked penne
Chopped onions
Chopped garlic
Chopped green chillies
Sliced button mushrooms
Makhni gravy
Cream
Butter
Basil
Coriander
Parsley

Sauté the onions , ginger, garlic, chillies until soft add the Kheema and cook for 5 minutes add the mushrooms and sweat for 3 minutes. Add the makhni gravy n simmer until the chicken Kheema  is cooked.  Season to taste. Add the cream basil and parsley. Add the penne and toss well so that the sauce coats the pasta beautifully Garnish with chopped coriander n serve smoking hot!!

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.