Check out these restaurant style breakfast recipes. In frame: French Toast by Ashish Kumar, Chef de Cuisine, CUR8, Four Seasons Hotel Bengaluru
Whether you crave the rich flavors of traditional Indian cuisine, the freshness of avocado toast with smoked salmon, or the indulgence of caramelized French toast, these recipes are perfect for a family-friendly breakfast at home
Elevate your breakfast routine with these three easy and delicious restaurant-style recipes crafted by top chefs from luxury hotels in India. Whether you crave the rich flavors of traditional Indian cuisine, the freshness of avocado toast with smoked salmon, or the indulgence of caramelized French toast, these recipes are perfect for a family-friendly breakfast at home. Chef Pratap from Jaisalmer Marriott Resort offers a savory Pooda with garlic chutney, Chef Varad from Ritz-Carlton Bangalore shares a modern take on poached eggs with avocado sourdough toast, and Chef Ashish from Four Seasons Bengaluru presents a decadent French toast recipe.
Pooda with Garlic Chutney By Chef Pratap, Chef De Cuisine, Jaisalmer Kitchen, Jaisalmer Marriott Resort & Spa
Ingredients
Pooda
6 tbsp Sangri
4 tablespoon wheat flour
2 teaspoon ginger
1 teaspoon green chilly
Chili powder
½ Onion
½ Cumin powder-
½ teaspoon ajwain
Salt to taste
Oil for fry
Ingredients
Garlic Chutney
Ten dried red chili, deseeded
Two tbsp oil
Ten no clove garlic
Two tablespoon fresh ginger
Sugar salt to taste
Method:
For Pooda
1. Boil the Sangri and strain it. Then, mash it and add Indian spices, mixing well. Set it aside. Next, make a dough from wheat flour. Form small balls of the dough, flatten them, and stuff them with the Sangri mixture, then enclose the filling. Roll it out gently with a rolling pin, ensuring it resembles a poori and that the filling does not spill out. Deep fry the bread in hot oil until golden brown.
For Garlic Chutney
1. Boil the red chilies and strain them. Then, take a jar and add all the ingredients to it. Grind the mixture until smooth, then transfer it to a clean bowl. Finally, check the seasoning.
Cage-free Poached Egg with Smoke Salmon on Avocado Sourdough Toast by Chef Varad Kotnala, Executive Sous Chef, The Market, The Ritz-Carlton, Bangalore
Ingredients
Poached Egg on Sourdough Avocado Toast
2 Cage Free eggs
5 ml Vinegar
Salt to taste
120 gms Clarified Butter
2 Egg yolks
Lemon Juice
75 gms Smoke Salmon
Microgreens for Garnish
Ingredients: Avocado Guacamole
1 Avocado
20 gms Onion Chopped
25 gms Tomato Chopped
3 gms Green Chili Chopped
5 gms Cilantro Chopped
Lemon Juice
Salt & Pepper to taste
Crushed red chili and black sesame dust to garnish
Ingredients: Sourdough Toast
2 slices Sourdough Bread
2 garlic cloves
5 gms Butter
Olive oil to drizzle
2 Cherry Tomatoes
Method:
1. Poach the eggs in a pot of simmering water with vinegar and salt. Remove with a slotted spoon and set aside.
2. Mix grated garlic with butter and spread it on slices of sourdough bread. Toast the bread until crisp and golden on both sides.
3. Chop the avocado and combine it with diced onions, tomatoes, green chilis, and cilantro. Drizzle with lemon juice and season to taste.
4. Place a heatproof bowl over simmering water to create a bain-marie. Add the egg yolks and whisk gently while slowly adding clarified butter until the mixture is airy and foamy. Season with lemon juice, salt, and pepper to taste.
5. Spread the avocado mixture over the toasted sourdough, layer with smoked salmon, and top with the poached egg. Finish with microgreens and halved cherry tomatoes.
French Toast by Ashish Kumar, Chef de Cuisine, CUR8, Four Seasons Hotel Bengaluru
Ingredients:
Whole Milk
Cream
Egg
Castor Sugar
Cinnamon Powder
Vanilla Extract
Brioche Bread
Butter
Assorted Diced Fruits
Berry Compote
Grain Sugar
Method:
1. Make the French Toast batter using Milk, Cream, Egg, Castor Sugar, Cinnamon Powder and Vanilla Extract and keep aside.
2. Heat a little butter in a pan on a low heat and slowly cook all the bread slices coated nicely with the batter until crisp and golden.
3. Now carefully make caramel with the grain sugar, once the stage is attained, add a little butter to make the caramel air.
4. Coat each cooked slice with the caramel on each side.
5. Serve topped with Caramelized fruits, Berry Compote, Whipped Cream and Maple Syrup.
