v-day brunch

By Shalini Kolluri 



There’s nothing like a sumptuous combination of an Indian masala omelette and spiced potato (chatpata potato) served with a chilled glass of lemonade (neembu paani).

A long, leisurely brunch is a great way to unwind over the weekend. It puts you in a pleasant mood and sweeps away the worries of the week. If you are one of those people who wants to celebrate your valentine’s day by cooking an easy and wholesome meal, then these recipes are perfect for you.

Indian lemonade or neembu pani is an excellent coolant as it contains lime and herb salts such as cumin powder and black salt. Ideally, you could add a few leaves of mint to give you a fresh and minty after taste. However, I prefer having  chilled neembu pani with any masala food. It hydrates you and perfectly balances hot and spice flavors.




2 table spoons canola oil

2 big russet potatoes ( boiled, peeled and cut into cubes)

1/2 cup cilantro

1 green chili

1 tablespoon sriracha sauce (chili garlic paste)

1 teaspoon garlic paste

1 teaspoon ginger paste

1 tablespoon lime juice

1 teaspoon black pepper powder

2 teaspoon agave/sugar

1/2 red onion minced

salt to taste


First, make a paste of cilantro and green chili in a blender or using a mortar and pestle. Keep aside.

In a heavy bottomed skillet, add oil and heat on high.

Add in the potato cubes and roast on medium for ten minutes on all sides. Add in the ginger and garlic paste and stir once.

After the sides of the potato turn golden brown, stir in the sriracha, pepper, salt and agave/sugar.

Once they turn brown, add in the cilantro chili paste and stir.

Cook on mild for 5 minutes and turn off the flame.

Add in red onion pieces and lime juice. Mix and serve.



This is an Indian favorite. Easy to make and is a perfect brunch recipe. Hope you like it!


2 eggs

2 tablespoons milk

1 green chilli chopped finely

1 table spoon chopped cilantro

1 teaspoon black pepper

1/2 red onion finely chopped


1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon coriander powder

1 table spoon canola oil


Beat the eggs till frothy (the more you beat the egg the fluffier it will come out to be). Add the rest of the ingredients except the oil and whisk well.

Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned.

Flip slowly over to the other side and cook.



Best part of neembu pani is it just refreshes and gives you instant energy. This certainly helps with downing a spicy meal.

You will need:-

1 medium sized lemon

1 glass chilled water

1/4 teaspoon cumin poeder

salt to taste

1 table spoon honey

few mint leaves (optional)

1 lemon slice

A pinch of black pepper powder


Take water in a vessel.

Slice the lemon and squeeze the juice with the squeezer or with the help of your hand into water. Discard the seeds. Add honey, black salt, cumin powder, mint leaves and ice cubes.Pour into tall glasses and add lemon slices if using.

Serve chilled







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