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Brunch Recipes

Five weekend brunch recipes to try at home

Made-at-home-but-feels-like-café recipes

Pooja Mitra | Published 25.06.22, 12:15 PM
Sauteed whole crab with poached eggs

Sauteed whole crab with poached eggs

Photos: Pooja Mitra

It’s the weekend, the weather is cooling down slightly, there’s no work to think about. This sounds to us like the best time to indulge in a delicious brunch. Be it with family or friends, brunches offer small plates of joy – slow, leisurely eating and socialising – that are impossible on weekdays. But a decadent brunch needn’t necessarily be unhealthy. So, move over brunch-munching on fries and burgers, and quick whip these super-easy, filling and yummy recipes that look, taste and feel gorgeous.

Matcha shake

A great way to start your brunch, this under-15-minutes quick shake is a good way to whet your appetite.


  • 2 tablespoons Matcha powder
  • 500gm milk
  • 1 small bowl of peeled, ripe mango cut into small pieces
  • 1 ripe banana
  • Sugar (optional)
  • 1 teaspoon kesar
  • 2-3 tablespoons fresh cream


Sieve the matcha powder and put in a blender along with milk, mango, banana, kesar and cream. Blend until smooth. Add sugar according to taste, if required. Pour in a glass of your choice and chill for at least 30 minutes before serving.

Cucumber pops with tofu

Low-cal, diet food can be tasty and super easy to make, even on days of unending meetings and troubleshooting.


  • 1 large cucumber cut into bite size pieces
  • 100gm grated masala tofu
  • 1 teaspoon chopped ginger and garlic
  • 3-4 tablespoons finely chopped onion
  • 1-2 finely chopped green chillies
  • 2-3 tablespoons finely chopped tomato
  • 1 teaspoon grounded black peppercorns
  • Rock salt (to taste)
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil (or vegetable oil of your choice)


Peel, chop and scoop the cucumbers. In a bowl, store the scooped portions and mash with a spoon to do away with any lumps. In a non-stick pan, add olive oil and heat. Add the chopped ginger-garlic and sauté till golden brown, followed by the onions and green chilli pieces. Once the onions are golden, add black pepper powder, lime juice and cook for 1½ to 2 minutes. Add the grated tofu, salt and tomatoes and cook for another 3-5 minutes. Maintain low to medium flame throughout.

Let the filling cool. Mix the scooped cucumber with one gentle stir and fill the cucumbers. Serve with an egg yolk and burnt tomato dip, or any other dip of your choice.

Herbed spicy chicken

Craving for something spicy but healthy? Tender chicken in a red-hot sauce and some black coffee is just what you need.


  • 300gm boneless chicken thigh marinated for at least 15-20 minutes with spice paste (recipe shared below)
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • 1 teaspoon finely chopped green chillies
  • 1 teaspoon finely chopped coriander leaves
  • 2 tablespoons grated pineapple
  • 1 and ½ teaspoon oregano
  • 1 teaspoon chilli flakes
  • 2 tablespoons olive or vegetable oil
  • Spice paste:
  • 1 tomato,
  • 1 whole onion,
  • 2-3 dry red chillies,
  • 2 garlic cloves,
  • 1 teaspoon ginger burnt well.
  • Peel off the tomato skin or keep as it is. Add 1 teaspoon lime juice, a small pinch of salt and blend everything into a paste.


Marinate the chicken with the spice paste, salt, lemon juice and pepper. In a non-stick frying pan, heat oil, add the green chillies, oregano, chilli flakes, coriander leaves and grated pineapple and sauté for 3-4 minutes in low flame. Add the chicken and cover-cook in low to medium flame for 4 minutes each on both sides. Check if the chicken is fully cooked and turn off the flame. Shred into long stripes and serve with a dip of your choice.

Watermelon and feta salad

Cheesy, healthy and yummy — this salad is a summer-must and can be made with mangoes, pineapple, green apples and cherries too.


  • 500 gm pineapple, de-seeded and cut into medium pieces
  • 1 small cup grated feta cheese
  • 2 tablespoons flax seeds
  • 3 tablespoons chia seeds
  • 1 teaspoon lime juice
  • 1 tablespoon honey (optional)


Assemble everything in a mixing bowl, refrigerate for 15 minutes (optional) and serve.

Sauteed whole crab with poached eggs

There’s no feeling crabby after tasting this. Exotic, IG-worthy and super healthy — seafood and egg cravings get satiated in style. Pair it up with a hot cuppa and you are sorted till evening.


  • 2 eggs
  • 2 whole big crabs, cleaned and marinated in salt, ginger-garlic-green chilli paste and lime juice
  • Salt
  • Black pepper powder
  • 4 tablespoons butter
  • 1 teaspoon lime juice


Poach the eggs in a tablespoon of butter in a non-stick pan and keep aside. In the same pan, add two tablespoons of butter and heat. Boil the crabs for 5 minutes. Add the crabs and cover-cook for 5-7 minutes on each side. Drizzle a tablespoon of butter, lime juice, black pepper powder and serve piping hot.

Last updated on 26.06.22, 11:23 AM

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