Sumptuous Brunches

1.Stacked Corn Pancakes:

Ingredients:
Pancake Batter (8 Pancakes)
1 1/2 cups plain flour (maida)
3 cups milk
Salt and pepper to taste
1/4 tsp baking powder.

Filling:
2 small onions (cut into rings)
1 large capsicum (halved and cut into semi circles to get thin strips)
1 cup cooked corn kernels
100-200g pizza cheese
2 tbsp butter
Red chilli flakes

Method:
Sieve flour and salt. Beat all the other ingredients with a beater. Add enough milk to get a pouring consistency. Smear 1/2 tsp oil in the centre of a small non-stick frying pan and heat. Remove from heat and pour 1/3 cup batter. Tilt the pan so that the batter spreads enough to get a thick pancake. Return to fire. When the underside is cooked turn the pancake and remove from pan. Make 8 such pancakes. Saute onions in butter till light brown. Add red chillies and capsicum. Cook on low flame for 1/2 minute. Add corn, salt and pepper. Remove from fire. Place a pancake on a plate and spread some filling on it. Grate some cheese all over the pancake. Place another pancake on top of it and repeat the procedure. End with a pancake and grate lots of cheese on the top. Garnish with 3 capsicums and 3 tomato rings. Cut into wedges with a sharp pizza cutter, keeping the pieces joined in place. When serving, microwave for a few seconds or heat in an oven till cheese melts. Serve.

2.Watermelon, Lettuce And Red Spinach Salad:

Ingredients:
500g peeled and diced watermelon (pips removed)
2 small onions (finely sliced)
1 head lettuce (leaves separated, washed, dried and torn into small pieces)
250g young red spinach leaves (washed and dried)
1/2 cup crumbled smoked bandel cheese or any other soft cheese
4 spring onions (finely sliced)
2 tbsp balsamic vinegar
1-2 tbsp extra virgin olive oil
Salt and pepper to taste
Ice-cubes and iced water

Method:
Take a bowl and place both the onions. Cover with ice-cold water and a few ice-cubes. Soak for 15-20 minutes. Drain and pat dry. Place watermelon pieces in a bowl and sprinkle 1 tbsp balsamic vinegar on it. Toss and set aside to chill. Prepare the dressing by whisking together remaining vinegar, olive oil, salt and pepper. In a salad bowl, place red spinach leaves, sliced onions, spring onions and lettuce. Pour the dressing and toss well. Put watermelon on the top and garnish with crumbled cheese. Chill for 1/2 -1 hour before serving.

3.Baked Pudding:

Ingredients:
600 ml milk
70 g rice
4-5 tbsp sugar
1/2 tsp nutmeg powder
1 tsp cinnamon powder
For Garnishing:
Fresh Fruits of your choice.

Method:
Soak the rice in water for 20 minutes. Take half a cup milk and mix nutmeg and cinnamon powder. Heat the milk and add this half cup milk to it. Add the soaked rice and cook over a low heat till the rice is half cooked. Stir in sugar till it melts. Transfer to a baking dish and bake at 180 degree C for 45 minutes. The rice should be cooked and soft, and the pudding thick and set. Cool and garnish with fresh fruits and serve at room temperature or cold.

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