Enjoy Restaurant-Style Breakfast At Home With These Three Simple Recipes

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.