Breakfast is one of the most important meals of the day, but many of us tend to forego it in our hurry to get to work or class. Keeping that in mind, we bring you recipes that can be whipped up in no time, with basic ingredients like oats, bread and eggs.
400 gm oats
200 gm boiled rice
50 gm urad dal
10 gm chana dal
Sugar to taste
Salt to taste
Soak the rice, dal and oats for three hours and make a fine paste, add sugar and salt. Keep the batter aside for four hours for fermentation. Heat a tawa and make crisp dosas.
1 baguette loaf (you can also use regular bread)
2 large eggs
1 cup mushrooms
1 cup spinach
2-3 garlic cloves
Salt and pepper
Mixed Italian herbs (dried)
Olive oil/butter to toast the bread
To make the spinach mushroom mixture: In a pan add some oil and add the mushrooms. Cook until mushrooms are mushy.
Add spinach and let it wilt along with the mushrooms.
Add salt to taste, pepper and Italian herbs and stir well. Keep this mixture aside. In a pan, beat two eggs lightly and scramble them. Season and keep aside. Slice the baguettes and toast them with olive oil or butter and rub garlic on each slice.
For the final assembly: Place the mushroom spinach mixture on the toasted bread slices and top with scrambled eggs. Serve immediately.
Trishnanta Kanjilal,food blogger, berryontopblog.wordpress.com
Oats and berry smoothies
300 ml curd
200 ml milk
200 gm sugar
10 ml rose water
250 gm fresh
100 gm oats
Add all ingredients in a blender and blend till it is a smooth paste. Serve cold.
Chef Binay, Sheraton Hyderabad Hotel
cornflakes or wild oats
25 gm palm jaggery
2 ripe bananas
25 gm raisins
350 ml skimmed milk
200 ml water
10 ml honey
15 gm choice of fruits (for fruit skewers)
In a heavy-bottomed vessel, heat the skimmed milk and water together, allow it to boil. When the milk starts to boil reduce the flame. Add mashed banana, raisins, jaggery, honey and cook for two-three minutes while slowly stirring with a whisk. Once the mixture becomes a paste, sprinkle the oats or cornflakes and incorporate carefully. Cook for a further four-five minutes on low flame. Serve hot with fresh fruit skewers.
Chef Venugopal, Radisson Blu Plaza Hotel...