Are you in the mood to stay at home and try some fakeaway recipes this weekend? Here are some yummy yet easy recipes to reboot for the next week and start fresh. They are quick in the kitchen, but will also revive your palate.
Bedai poori for breakfast
Jump-start your weekend mornings with this north Indian-style bedai poori, a popular breakfast when coupled with potato curry. You can also pair it with a simple chana curry and give it a whole new feel. Here's the recipe: 

Black gram paste is also added to the dough of bedai poori and it gives the dish a unique texture and taste. Photo: iStock/Arundhati Sathe
Black gram paste is also added to the dough of bedai poori and it gives the dish a unique texture and taste. Photo: iStock/Arundhati Sathe

Paneer tikka for a bolstering brunch
Not a morning person during weekends? We've got your back. Here's a fancy yet simple brunch idea - paneer tikka. Stay in your pajamas and whip up this simple dish in under ten minutes. It will taste fancy, but won't kill your time. Here's the recipe:

Kaada-fry for a flavoursome lunch
If bored of the same old dishes for lunch, try this toddy shop-style kaada fry as the mid-day meal this weekend. Crisp and crunchy yet tender to pair with breads or rice, it can be both filling and satisfying. Here's the recipe:

A steaming hot cup of biryani chai
Indulge in a homemade festive drink, that too without spending much time or money, at your weekend teatime. The sophisticated-sounding biryani chai can even impress your guests! Here's the recipe: 

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Meen chuttulli pollichathu, a perfect dinner dish
Here's a dinner dish that will fill you up without weighing you down. Meen chuttulli pollichathu, a roasted fish recipe, is a combination of all the things you are looking for this weekend - easy to prepare, light on your pocket, healthy yet filling. Here's the recipe: 

It is said that half a quail meat is as nutritious as a thousand chicken meat. Photo: Chef Arun Vijayan
It is said that half a quail meat is as nutritious as a thousand chicken meat. Photo: Chef Arun Vijayan

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