Easy to Cook 5 Breakfast Recipes

Breakfast is the most important meal of the day, and under no circumstances should it be missed. Across India, every state has a different staple when it comes to the first meal to kick off your day. While for the northern region, it’s various types of paranthas, in the south, it’s mostly dosas and idlis. Go west, and jalebi and gatia or poha is very popular, and with the east, there’s always puri-subzi variants. Another favourite is, of course, the ubiquitous omelette!

Getting back to health concerns, skipping breakfast can actually put you at a greater risk of gaining weight; so to make sure you take care of your health, and the taste buds as well, here five easy recipes that bring forth flavours from across the length and breadth of India:

1. Tangy Tomato Omelette (no eggs!)

Ingredients: Gram flour, green chillies, tomato, onion, coriander leaves, red chilli powder, water, oil, salt

[tabs ]
[tab title=”Omelette”]Makes/serves 4 servings
Duration 30 min
[/tab]
[tab title=”INGREDIENTS”]2 cups – gram flour
5 to 6 green chillies (finely chopped)
1 medium sized tomato (finely chopped)
1 onion (finely chopped)
2 tbsp – coriander leaves (finely chopped)
1 tsp – red chilli powder
sufficient water to make the gram flour mixture
sufficient oil for shallow frying the omelette
salt to taste[/tab]
[tab title=”PREPARATION”]1. In a bowl, mix gram flour, green chillies, tomato, onions, coriander leaves, red chilli powder and salt. Mix well.
2. Add sufficient water and make a little thin batter (the consistency should be such that it should spread on the tawa).
3. Heat about 2 to 3 tbsp oil preferably on a non-stick tawa.
4. Pour a ladleful of the gram flour mixture on the tawa and immediately spread it out like an omelette. Simmer.
5. Once the tomato omelette is done on one side, carefully flip the side.
6. Cover the omelette with a lid and continue cooking on a low flame till it is crisp and golden.
7. Repeat with the remaining batter.
8. Serve hot with tomato ketchup.[/tab]
[/tabs]

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2. Wheat Rava Dosa

Ingredients: Rice flour, onion, wheat flour, suji, coriander leaves, cumin seeds, green chillies, water, oil, salt

[tabs ]
[tab title=”Rava Dosa”]Makes/serves 4 servings
Duration 1 hr 30 min
Prep Time 1 hr
[/tab]
[tab title=”INGREDIENTS”]2.5 cups – rice flour
1/2 cup – onion (finely chopped)
1/2 cup – wheat flour
1/2 cup – suji
2 tbsp coriander leaves (finely chopped)
1 tsp – cumin seeds
1 tsp – green chillies (finely chopped)
Water to prepare the batter
Oil to make dosas
Salt to taste.[/tab]
[tab title=”PREPARATION”]1. In a big vessel mix all the ingredients with enough water to prepare the dosa batter and keep aside for one hour.
2. Now make dosas on a non-stick tawa, using a little oil.
3. Serve.[/tab]
[/tabs]

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3. Instant Wheat Rava, Carrot and Oats Idli

Ingredients: Wheat rava, rolled oats, grated carrots, green chillies, ginger, eno salt, sour curd, mustard seeds, urad dal, channa dal, coriander leaves, curry leaves, salt, oil

[tabs ]
[tab title=”Oats Idli”]Makes/serves 2 servings
Duration 30 min
[/tab]
[tab title=”INGREDIENTS”]1 cup – wheat rava
1 cup – rolled oats
1/4 cup – grated carrots
2- green chillies, chopped
1 tsp – ginger, grated
1 tsp – eno salt
1 cup – sour curd
1 tsp – mustard seeds, urad dal +channa dal
2 tbsp – coriander leaves, chopped
A few – curry leaves
Salt
Oil[/tab]
[tab title=”PREPARATION”]1. Mix the broken wheat, rolled oats, grated carrots, chopped green chillies, chopped coriander leaves, grated ginger, sour curd with enough salt in a bowl
2. Meanwhile heat oil, crackle the mustard seeds, urad dal and channa dal.
3. Add the curry leaves and add the tempered spices to the prepared batter and mix well
4. Add eno salt and water to the batter.
5. Grease the idli moulds with oil and pour the idli batter in the moulds, steam for 10 mins in idli cooker[/tab]
[/tabs]

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4. Aloo, Grated Cheese and Herb Paratha

Ingredients:

For the atta dough: Wholewheat flour, salt, oil, warm water,

For the stuffing: Potatoes, cheese cubes, onions, coriander leaves, mint leaves, aamchur powder (dried mango powder), salt, turmeric powder, oil, extra-dry flour

[tabs ]
[tab title=”Paratha”]Makes/serves 2 servings
Duration 1 hr 30 min
Prep Time 1 hr
[/tab]
[tab title=”INGREDIENTS”]FOR ATTA DOUGH:
2 cups – whole wheat flour
1/2 tsp – salt
1 tsp – oil
165 to 180 ml – warm water
FOR STUFFING: 3 – POTATOES, BOILED AND MASHED WELL
2 – cheese cubes, grated
2 tbsp – finely chopped onions
2 tbsp – finely chopped coriander leaves
2 tbsp – finely chopped mint leaves
1/2 tsp – aamchur powder (dried mango powder )
1/2 tsp – salt
1/4 tsp – turmeric powder
6 – 8 tsp – oil
1/2 cup – extra dry flour[/tab]
[tab title=”PREPARATION”]1. Combine the flour and salt and knead it into soft and pliable dough with sufficient warm water.
2. Add the oil and knead again till the dough is smooth and elastic.
3. Cover and keep it aside in an airtight container for one hour.
4. For stuffing: Mix all the stuffed ingredients well (except oil and dry flour) and make a soft dough.
5. Divide the mixture into 4 – 5 portions. And make the atta dough into 4 – 5 lemon-sized balls and flatten it. Place aloo filling and cover it. Form a ball and roll it out like a paratha.
6. Sprinkle dry atta flour when making parathas.
7. Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till they are golden brown in colour on both the sides. Apply oil on both sides. Serve it hot with pickle.[/tab]
[/tabs]

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5. Quick Puffed Rice Upma

Ingredients: Puffed rice, onion, tomato, green chillies, turmeric powder, lemon juice (optional), salt

For the seasoning: Mustard seeds, cumin seeds, Bengal gram (channa dal), black gram (urad dal), curry leaves, oil

[tabs ]
[tab title=”Rice Upma”]Makes/serves 4 servings
Duration 30 min
[/tab]
[tab title=”INGREDIENTS”]2 cups – Puffed rice
1 – Small onion
1 – Medium tomato
2 or 3 – Green chillies
1/4 tsp – Turmeric powder
1 tsp – Lemon juice (optional)
Salt as required
FOR SEASONING:
1/2 tsp – Mustard seeds
1/4 tsp – Cumin seeds
1/2 tsp – Bengal gram (channa dal)
1/2 tsp – Black gram (urad dal)
Some curry leaves
1 tsp – Oil[/tab]
[tab title=”PREPARATION”]1. Wash puffed rice very well and soak in water for 5 minutes.
2. Meanwhile, cut onion, tomato, green chillies into fine pieces.
3. In a pan, heat the oil and add the mustard seeds.
4. When they splutter, add the cumin seeds along with the Bengal and black grams and fry till the dals turn golden brown in colour.
5. Add the curry leaves and fry well.
6. Then add the chopped onion, tomato and green chillies and fry very well until they appear cooked and soft.
7. Keep the flame on medium setting.
8. Later, squeeze the water out of the soaked murmura and add it to the pan along with turmeric, lemon juice and salt.
9. Mix well. Add some water if needed.
10. Cover and leave it for some time.
11. Remove the lid and stir the upma well and check if the puffed rice is cooked.
12. Switch off the flame once it is cooked and all the water is absorbed.
13. Keep aside for 5 minutes.
14. Serve hot with any chutney you like.[/tab]
[/tabs]

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Source : MSN

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