Hyderabad: It’s a fast moving world and there isn’t much time to stop and stare. So the thought of preparing breakfast from scratch can seem like a trouble to many.
But, health is one of the most important things, so we bring you three simple breakfast recipes that don’t require much effort.
Since breakfast is the most important meal of the day, just go ahead and prepare these recipes that will guarantee a tasty start to your day.
Healthy mung sprouts dhokla
Ingredients
1 cup mung (whole green gram) sprouts
½ cup spinach
¼ cup grated carrot
1 tsp ginger and green chilli paste
2 tbsp chickpea flour
a pinch of asafoetida
Salt to taste
¼ tsp turmeric
¼ tsp baking soda
1 tsp oil
For tempering
1 tbsp oil
½ tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
2 garlic pods, crushed
Method
In a bowl, mix together — coarsely ground sprouts, grated carrot, spinach, ginger-green chilli paste, chickpea flour, asafoetida, salt, baking soda and turmeric. In a plate, greased generously with oil, place the mung dal mixture and spread evenly. Steam in a pressure cooker (without the whistle) for 12 to 15 minutes. Heat oil and add the ingredients listed under tempering one-by-one. Saute for a few seconds and pour this over the cooked dhokla. Cut and serve.
Source: Siri, blogger
www.cookingwithsiri.com
Instant Poha
Ingredients
4 cups thick poha
1 tsp turmeric
3-5 chopped green chilies
2-5 curry leaves
1 tsp cumin seeds
¼ tsp mustard seeds
1 tbsp urad dal
Salt to season
2 tbsp oil
A little grated carrot
Peas
Method
Heat oil in a pan. Add mustard seeds to it. Once they crackle, add urad dal. Once the urad dal starts turning golden, add the cumin seeds, green chillies and curry leaves. After about a minute, add turmeric and salt, mix well. Lower the heat and add the poha. Transfer into an airtight containers and store. Add some grated carrots and peas to it and store overnight in the refrigerator. Carrots and peas are for additional taste and nutrition. Poha can be eaten without these too. When ready to eat, just add hot water. The level of the water should be about ½ cm above the level of the poha. Cover and let it rest for 10-12 minutes or until poha is soft to touch. Fluff it up with a fork and eat.
Source: Prashanthi, blogger
www.yummilyyours.com
Quesadillas
Ingredients
Flour tortillas (pre-packaged ones are available in the market)
Filling
2 tbsp olive oil
900 gm skinless chicken breasts
Salt and pepper
2 tbsp cajun seasoning mix
1 large onion, sliced
3 bell peppers seeded and sliced (you can choose different peppers)
Butter
2½ cups grated cheese
Note: You can also use leftover curries like rajma etc. You can prepare this chicken filling overnight to save time.
Method
Heat 1 tbsp of the olive oil in a skillet. Rub the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done. Remove and dice into cubes.
Add the remaining olive oil to the skillet over high heat. Add onions and peppers and cook until the peppers turn slightly black. Set aside.
Heat ½ tbsp butter in a separate skillet and add a tortilla. Build the quesadilla by adding grated cheese, then the chicken and peppers. Top it with grated cheese and cover it with another tortilla. When the tortilla turns golden, carefully flip it, and add another ½ tbsp butter to the skillet.
Source: Chef Mukesh Singh,
Levels Bistro
