How to make healthy breakfast: 5 Indian recipes that will give you instant energy
A nutritious, well-balanced breakfast can give you energy and prevent you from eating too much during the rest of the day.
A nutritious, well-balanced breakfast can give you energy and prevent you from eating too much during the rest of the day. Breakfast is the first meal of the day eaten after waking from the night’s sleep, usually in the morning. The word in English refers to breaking the fasting period of the previous night. No breakfast means no energy for your body and no nutrients going to your brain since dinner the night before—which could be in the neighborhood of 12 to 14 hours before.
Whether you are a morning person or not, a plateful of delicious and nutritious treats can lift your mood and pump up your energy level miraculously. What you eat in the morning decides how your day is going to be. Here are 5 yummy and filling Indian breakfast recipes you can enjoy every morning.
Healthy Indian Breakfast Recipes:
Idli is a type of savory rice cake, originating from the Indian subcontinent, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.
- Transfer the idli batter to the idli stand.
- Add ½ cup of water to the idli steamer and let it boil.
- Let the steam build for 8-10 minutes before switching off the gas.
- Remove the idli plates and let them cool for 3 minutes before removing the idlis from the mold.
- Serve your idlis with chutney or sambhar of your taste.
Poha, also known as pauwa, chira, or aval, among many other names, is flattened rice originating from the Indian subcontinent. It is a simple and healthy meal recipe, which can be made within minutes and can be served for any occasion. Made with onions, potatoes, and seasoning like chilies, crushed peanuts, lemon, and curry leaves make up a tasty and easy one-pot meal of Poha, especially when you don’t feel like cooking.
- Wash the poha in a sieve. Poha should be moist but not mashed.
- Heat the oil and add the asafoetida, mustard seeds, curry leaves, and onions along with whole red chilies.
- Add onions and sauté. Add salt and sugar and mix lightly.
- When onions are light brown, add potatoes. Chop green chilies finely and add and mix well.
- Further, add ¼ tsp turmeric and saute well.
- Add poha and Saute till mixed properly.
- Cover and simmer for 5 minutes or until the flavors are absorbed well.
- Squeeze the juice of ½ lemon, add to the poha, and mix.
- Add coriander leaves and mix well. Serve hot.
- Use two or three eggs per omelette and beat the eggs lightly.
- Then season with salt, pepper, and a pinch of red pepper flakes.
- In a medium non-stick skillet over medium heat, melt butter or add olive oil.
- Pour in eggs, sprinkle fresh coriander leaves, spring onions or any other veggies as per taste, but don’t overstuff.
- Let the eggs sit for a minute use a spatula to gently lift the cooked eggs from the edges of the pan.
- Let it cook and after few minutes turn off the heat.
- Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.
- Serve with a toasted bun.
- To a large bowl add besan, mild spices like ajwain, including 2 to 3 pinches of turmeric powder, salt.
- Add chopped onion, grated carrot, chopped green pepper, chopped ginger, and chopped green chili as per taste.
- Mix all the ingredients by adding water while whisking continuously to form a thick batter of pouring consistency.
- Heat a tbsp or so of oil in a frying pan, then pour it off into a container.
- Once the skillet is hot, take a ladle full of the batter and pour it on the pan.
- Move the ladle in a circular motion to spread the batter on the Tawa.
- Lower the heat and let cook till the edges brown a little.
- Additionally, you can drizzle oil on the chilla at the edges
- Let it cook for 1 to 2 minutes and then flip.
- Flip it over to cook slightly on the other side.
- Continue cooking until you see golden spots on the besan chilla.
- Once cooked from both sides, remove the chilla from the pan.
- Serve it hot with green chutney or tomato ketchup or curd.
- To prepare, peel and slice the onion and cucumber in a round shape. Wash the tomatoes and cut round slices of it as well and boil potatoes.
- Use whole-wheat bread, brown bread or multigrain bread, or ragi bread.
- Apply butter on one bread, then apply the green chutney all over.
- Next, place the cucumber, tomato, onion slices over the bread slice along with the potato slice. S
- Sprinkle salt over the veggies along with chaat masala. Cover this slice with the other slice.
- Spread the grated cheese over it. Grill the sandwich for around 2-3 minutes.
- Serve with tomato ketchup or and green chutney.
Omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Besan Chilla is a savoury version made with gram flour, which is simply ground black chickpeas without the husks or skins. ‘Besan’ is a Hindi word for ‘gram flour’ and chilla is a pancake. So besan chilla is gram flour pancakes. Besan Chilla is a popular Indian breakfast and also protein-filled. Chilla is a great way to add lots of veggies to your diet.
A vegetable sandwich is a type of vegetarian sandwich consisting of a vegetable filling between bread. There are no set requirements other than the use of vegetables, and sandwiches may be toasted or untoasted. Vegetable sandwiches are served throughout the world and are popular street food in India.
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