Nikita Patel of Cook Lit Food - Indian inspired brunch recipes for the holidays
I’m Nikita! Food has always been a great way to reconnect and create these moments – whether it be to celebrate big occasions or savor the everyday moments. Having recently moved to London and being on the other side of the world away from loved ones, I’m always finding an excuse to have friends gather around the table at our place to enjoy good food and company. Brunch is a wonderful way to bring family and friends together, even when life is busy and schedules are full. Today I’m sharing some Indian-inspired brunch recipes to enjoy with your family and friends on your long weekend trips away with Kiwi summer just around the corner.
Happy cooking!
Masala chai
One of the first things I ever learned to make was masala chai. This has been a part of my breakfast ever since I was a kid - and living in London, there is nothing that makes me feel more at home than a warm, spicy cup of chai. The only thing I’m missing with it is some good old Weetbix (British Weetabix just isn’t the same!), but this chai can be enjoyed alone or with any biscuits of your choice.
Ingredients
1 cinnamon stick
3 cardamom pods
4-5 black peppercorns
1 tbsp ginger, peeled and grated
2 cups water
2 tbsp loose black tea
2 tbsp sugar
1 cup milk (can also substitute in plant-based milk)
Method
In a mortar, add cinnamon stick, cardamom pods and black peppercorns and lightly crush with a pestle until fragrant.
In a pot over medium heat, add water along with crushed spices, grated ginger, black tea leaves and sugar.
Bring your water to a boil, then reduce heat slightly to allow tea leaves and spices to simmer for about 5 minutes.
Add milk and bring to a boil, turning off the heat once milk has started to froth and rise. Let sit for 2 minutes to infuse.
Strain the chai into mugs and enjoy on its own or with your favourite biscuits.
Indian-inspired cilbir eggs with tadka
Nothing screams brunch like poached eggs. I’m a huge fan of Turkish cilbir eggs and especially miss the ones back home from Honey Bones in Grey Lynn. So I’ve decided to put my own spin on it by making it with tadka instead - which is a technique commonly used in Indian cooking to temper spices and add an extra layer of flavour and texture to many Indian dishes. This dish comes together in less than ten minutes and is the perfect addition to your Sunday brunch spread!
Ingredients
1 cup plain Greek yoghurt
1 garlic clove, finely minced
3 tbsp olive oil
½ tsp black mustard seeds
½ tsp cumin seeds (can also substitute in 1 tsp of cumin powder)
1 tsp Aleppo chilli flakes
Pinch of turmeric powder
2 eggs
Chopped dill, to garnish
Salt, to taste
Method (serves 2)
In a small mixing bowl, combine yoghurt and garlic, pinch of salt and mix well.
Bring a medium saucepan full of water to a boil. Meanwhile, crack an egg into a small bowl.
When the water is ready, using a spoon stir the water to create a vortex. Carefully add the egg to the middle of the vortex and cook for 2-3 minutes until the egg whites have set. When ready, using a slotted spoon, transfer the egg to a plate that has been lined with a paper towel to absorb any excess water. Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, in a small pan heat the olive oil over medium heat and add mustard seeds and cumin seeds. Once the mustard seeds start to sputter and pop, turn the heat down to low and add Aleppo chilli flakes and turmeric and quickly mix, sautéing for 20 seconds. Remove the oil from the stove and carefully pour into a small bowl.
On a serving plate, spread the garlic yoghurt and place the poached eggs on top. Pour a generous amount of the tadka (tempered spices in oil) over the eggs and yoghurt. Garnish with chopped dill and a pinch of salt.
Serve immediately with sourdough bread and enjoy. Make sure to get a little bit of everything for the perfect bite!
Masala baked beans on sourdough toast
This is a fun Indian twist on the classic baked beans on toast (how British of me!) that most Indian kids grew up eating a version of. Both my Mom and future mother-in-law have their own family versions of these and my fiancé always made these for our friends during our long weekend getaways in New Zealand. These masala baked beans always go down a treat and are a crowd favourite, making it the perfect quick and easy brunch addition.
Ingredients
1 can baked beans
1 small brown onion, finely diced
2 cloves garlic, finely minced
2 tbsp olive oil
1 tsp chilli powder
1 tbsp curry powder
1 tsp cumin powder
⅓ cup mild cheddar cheese, grated
4 slices of sourdough, toasted
Salt and pepper, to taste
Chopped coriander, to garnish
Method (serves 2)
In a small saucepan, heat the olive oil over medium heat and once hot, add the onion with a pinch of salt and cook until translucent.
Add the garlic and chilli powder, stirring for 2 minutes.
Add the baked beans, curry powder and cumin powder to saucepan, cooking for 5 minutes or until warmed through. Depending on your preference, you can add a splash of water if you would like a runnier consistency.
Add the grated cheddar cheese and stir until melted and sauce has thickened a little, then turn off the heat.
On a serving plate, spread the beans on top of slices of toasted sourdough and garnish with cracked pepper, fresh torn coriander leaves and more grated cheddar cheese.
You can check other great recipes of Nikita Patel @cooklitfood
