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Tag: Breakfast Recipes

Indian Breakfast Recipes: A Healthy and Delicious Start to Your Day
Introduction
Breakfast is often considered the most important meal of the day, and Indian breakfast recipes offer a wide variety of options that are both nutritious and delicious. 

From savory to sweet, these breakfast recipes cater to diverse palates and dietary needs. 

Whether you are looking for quick indian breakfast recipes to start your day or easy breakfast recipes indian to enjoy on a leisurely morning, there’s something for everyone.
Benefits of a Nutritious Breakfast

Energy Boost: A healthy breakfast provides the energy needed to kickstart your day.
Improved Concentration: A balanced breakfast helps improve concentration and performance in daily activities.
Better Metabolism: Eating breakfast can boost your metabolism and help maintain a healthy weight.
Nutrient Intake: Breakfast is an excellent opportunity to consume essential nutrients like fiber, vitamins, and minerals.

Popular Indian Breakfast Recipes
Here’s a list of that a great on your diet and easy Indian recipes
1. Poha
Poha is a popular dish to think of preparing as an Indian breakfast ideas from flattened rice, seasoned with mustard seeds, turmeric, and various vegetables. It’s light, nutritious, and perfect for a quick morning meal.
2. Upma
Upma is a savory dish made from semolina, cooked with vegetables, and flavored with mustard seeds, curry leaves, and green chilies. It’s a versatile dish that can be prepared in various ways.
3. Idli
Idli is a traditional South Indian breakfast made from fermented rice and urad dal batter, steamed to perfection. It’s often served with sambar and coconut chutney.
4. Dosa
Dosa is a thin, crispy pancake made from fermented rice and lentil batter. It can be stuffed with a variety of fillings, such as spiced potatoes, to make it even more delicious. It’s one of those south indian recipes that are great to taste and amazing to savor. 
5. Paratha
Paratha is a type of flatbread that can be stuffed with various fillings like potatoes, paneer, or spinach. It’s often served with yogurt and pickles.
Easy Indian Breakfast Recipes
1. Besan Cheela
Besan cheela is a savory pancake made from gram flour, mixed with spices and vegetables. It’s a quick and healthy breakfast option.
2. Aloo Paratha
Aloo paratha is a stuffed flatbread with a spiced potato filling. It’s a hearty and satisfying breakfast that can be made easily. It’s a popular dish in north indian recipes.
3. Rava Idli
Rava idli is an instant version of the traditional idli, made with semolina instead of rice. It’s quick to prepare and just as delicious.
4. Bread Upma
Bread upma is a simple dish made by sautéing bread pieces with tomatoes, and spices. It’s a great way to use up leftover bread.
Quick Indian Breakfast Recipes
1. Banana Smoothie
A banana smoothie made with yogurt, milk, and honey is a quick and nutritious breakfast option. Add some nuts and seeds for extra protein and fiber.
2. Paneer Bhurji
Paneer bhurji is a scrambled paneer dish cooked with tomatoes, and spices. It’s a quick and protein-rich breakfast.
3. Instant Oats Idli
Instant oats idli is a healthy and quick alternative to traditional idli, made with oats and yogurt. It’s perfect for busy mornings.
4. Vermicelli Upma
Vermicelli upma is a light and quick breakfast made with roasted vermicelli, vegetables, and spices. It cooks in just a few minutes.
5. Methi Thepla
Methi thepla is a spiced flatbread made with fenugreek leaves and whole wheat flour. It’s quick to prepare and can be enjoyed with yogurt or pickles.
Easy Breakfast Recipes Indian
1. Moong Dal Cheela
Moong dal cheela is a savory pancake made with split green gram batter. It’s easy to prepare and packed with protein.
2. Masala Toast
Masala toast is a simple dish where bread slices are topped with a spiced vegetable mixture and toasted. It’s quick and delicious.
3. Coconut Chutney Sandwich
A coconut chutney sandwich is an easy and flavorful breakfast option. Spread coconut chutney between bread slices and enjoy.
4. Fruit Salad with Chaat Masala
A refreshing fruit salad with chaat masala is a great way to start your day. Mix your favorite fruits and sprinkle chaat masala for an extra zing.
5. Curd Rice
Curd rice is a simple and cooling dish made by mixing cooked rice with yogurt, seasoned with mustard seeds, curry leaves, and green chilies.
FAQs
Q: Which Indian food is good for breakfast? 
A: Traditional options like idli, dosa, and poha are excellent choices. They are not only delicious but also provide the necessary nutrients to start your day.
Q: How can I make my Indian breakfast healthier? 
A: Incorporate more vegetables, use whole grains, and limit the use of oil and sugar. Opt for steaming, boiling, or grilling instead of frying.
Q: Are there quick Indian breakfast recipes for busy mornings? 
A: Yes, recipes like banana smoothies, paneer bhurji, and instant oats idli are perfect for quick and nutritious breakfasts.
Conclusion
Indian cuisine offers a variety of indian breakfast recipes that are both healthy and satisfying. Whether you prefer easy indian breakfast recipes or quick indian breakfast recipes, there’s something for everyone. 

Start your day with these delicious options and enjoy the benefits of a nutritious breakfast. Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Gobhi Paratha

    Gobhi, Gobi Paratha

    Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

    Dough

    • 1 cup whole-wheat flour
    • 1/2 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 cups shredded cauliflower
    • 1/2 tsp carom seeds (ajwain)
    • 1/2 tsp cumin seeds (jeera)
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped (hara dhania)
    • 1/2 tsp salt
    • 1/4 cup whole-wheat flour for rolling
    • 2 tbsp oil to cook paratha

    Making the Dough

    1. Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.

    2. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Making the Filling

    1. Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.

    2. Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

    Making the Paratha

    1. Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.

    2. Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    3. Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
    4. Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
    5. Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
    6. After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
    7. Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

    Notes

    Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).

    Parathas can be kept unrefrigerated up to two days,

    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.

    Serving Suggestions

    Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.

    Main Course
    Indian
    Breakfast, Cauliflower Paratha, Homemade, Video Recipe

  • Spinach Paratha

  • Upma Sooji (Cream of Wheat)

  • Aloo Paratha

    Aloo Paratha

    Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very popular in north India, for any time of the day. Specially in Punjab Aloo Paratha is staple for breakfast.

    Dough

    • 1 cup whole-wheat flour
    • 1/4 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 medium potatoes
    • 1/4 tsp salt
    • 1/2 tsp cumin seeds (jeera)
    • 1 tbsp green chili finely chopped
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder (amchoor)

    Also Need

    • 1/4 cup whole wheat flour to roll parathas
    • 3 tbsp oil to cook parathas

    Making Dough

    1. Mix flour, salt, and water together to make a soft dough (add water as needed).

    2. Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

    Filling

    1. Boil 2 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.

    2. Once the potatoes are cool enough to handle, peel and mash them. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

    Making Paratha

    1. Divide the dough into six equal parts and form into balls. 

    2. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
    3. Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    4. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    5. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    6. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    7. After After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    9. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

    Notes

    Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

    Variations

    Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.

    Serving Suggestions

    Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.

    Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

    Main Course
    Indian
    Aloo Spicy Bread, Breakfast, Stuffed Paratha

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