A healthy breakfast isn’t only beneficial to your body and helps mental health, but it also makes the perfect way to kick start an active day. Now, we all want that healthy, outgoing, energetic personalities ready to face the day head-on. And according to studies, a healthy breakfast is the key to not being a couch potato and Netflix & chilling 24/7. We have two experienced chefs having their recipes for their morning breakfast.
Here are the top 7 quick, easy, nutritious breakfast recipes for your everyday mornings.
- 3/4 cup rice flour
- 1/4 cups semolina
- 1/2 cup curd
- 1/4 cup chopped onion & capsicum
- 1/4 cup grated carrots
- One chopped green chillies
- Few coriander leaves
Make a batter of both flour and curd with some water. Add all the vegetables. Heat iron tawa/ non-stick pan, and brush it with some oil. Make pancakes by covering with a lid on both sides for 3-4 minutes. Serve hot.
“These crispy and flavourful pancakes are a part of a wholesome meal. The quick recipe has ingredients to satiate hunger, taste and health. It’s easy to digest and gives an excellent start to your energy for a busy day ahead.”
– by Mridu Parikh
Kids Quickie Delight
- 2 Slices of jumbo bread (crustless)
- 50 gms pineapple tit-bit
- 20 gms red capsicum
- 20 gms yellow capsicum
- 20 gms green capsicum
- 20 gms fresh coriander
- 20 gms American corn
- 25 gms processed cheese
- 25 gms mozzarella cheese
- 01 gm black pepper
- 01 gm oregano
- 01 gm chilly flakes
- 20 gms tomato ketchup
- 30 gms butter
- Salt to taste
Dice all capsicum, fresh corn, and pineapple and mix them in a bowl. Add processed cheese to all the powdered masalas and the salt. Add butter to the bread slice and put the mixture on top. Sprinkle mozzarella and bake it in the oven. Now slice them and serve hot.
“Glad to share the easiest and the most delightful recipes for the working parents & kids. Usually, my kid would not be in a mood in the morning to have a heavy breakfast, and my wife used to panic because most of the time, he would miss the school bus. There used to be absolute chaos in the early mornings. This recipe came to life in those moments of morning chaos. It used to be very easy, would look colourful, just like a pizza, would be healthy, filling and the main thing was my kid loved it. Hence I named it Kidzee Delight.”
– by Sujal Mody from Mody Hospitality Consultants
- 200 to 250 grams of paneer (crumbled)
- 3 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 cup finely chopped onions
- 1 teaspoon ginger-garlic paste
- 1 teaspoon chopped chillies
- 1 cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder and
- ¼ to ½ teaspoon garam masala
- 3 tablespoons chopped coriander leaves
- Salt as per taste
Heat oil in a pan, and add cumin seeds. Add onions until brown, ginger-garlic paste, and green chillies on medium-low heat.
Add tomatoes and sauté them on a medium-low flame till softened. Now add all the spice powders. Mix very well and sauté for 5 to 6 seconds. Add the crumbled paneer and salt as per taste. Mix thoroughly and cook the paneer for 1 minute. Switch off the flame, and add coriander leaves and lemon juice.
- 185 grams of semiya
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- Roasted peanuts/ cashews
- ⅓ cup finely chopped onions
- 1 chopped green chilli
- 7 to 8 chopped curry leaves
- 1 dry red chilli
- 1 pinch asafoetida/hing
- ½ teaspoon sugar
- Salt as per taste
Roast semiya strands in a pan till golden. Keeping the semiya strands aside, add oil on medium flame and mustard and cumin seeds with urad dal. Once it gets light golden, add cashews or roasted peanuts. After roasting it for a while, add onions, green chillies, curry leaves, and red chillies. Now, add 1 pinch of hing and mix well. On low flame, add 2 cups of water and sugar & salt as per taste. Boiling on low heat, add roasted semiya. Once cooked, switch off the heat and add coriander leaves.
- ⅓ cup grated carrots
- ¼ cup finely chopped capsicum
- ⅓ cup Veg Mayonnaise
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground mustard powder
- 1 boiled potato
- Additional veggies as per preference
- Dried herbs (basil, oregano, red chilli flakes)
Add carrots, capsicum, potato, and additional veggies to a mixing bowl.
Add mayonnaise, black pepper and mustard powder, and mix well. Now add some dried herbs. After spreading butter on the bread slices, spread the mayonnaise stuffing. Placing the remaining portions on top, cut the sandwiches in any shape prefered. Toast or grill the sandwiches if desired.
“This light and mildly flavoured sandwich are perfect for a summer picnic or to serve as a finger snack during parties or get-together.”
- 1 cup whole wheat flour
- 2 tablespoons raw sugar
- 1 pinch salt
- 1.5 teaspoons of baking powder
- 1 cup almond milk
- 1 tablespoon sunflower oil (or any neutral oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup blueberries
Add flour, sugar and salt in a mixing bowl, with baking soda whisked thoroughly. Pour milk, oil, vinegar and vanilla extract, and mix to smooth the batter with a pourable consistency. Add blueberries and gently fold them into the batter with a spatula. On a heated pan, spread 2 teaspoons of oil, and pour the batter. Cook until golden on both sides and the edges.
Repeat the process with the remaining batter. Once finished, make a single layer of the pancakes and garnish with maple syrup and blueberries.
Healthy Eggless Waffles
- 1 cup whole wheat flour
- Pinch salt
- ¼ teaspoon cinnamon powder
- 3 teaspoons sugar
- 1 teaspoon baking powder
- 1.5 to 1.75 cups of milk
- 1 tablespoon unsalted butter
- ½ teaspoon Vanilla extract
Mix the dry ingredients in a mixing bowl (flour, salt, cinnamon powder, sugar, and baking powder), and keep it aside. Now on medium-low flame, heat milk in a pan. Once hot, add butter and mix well, then add vanilla extract. Pour the milk mixture into the dry ingredients in a bowl, and whisk well. On a preheated waffle maker, spread unsalted butter. Pour the batter evenly on the waffle plates, using a 1/3 to 1/2 measure spoon. Closing the waffle maker, cook for 7 to 8 minutes. Open once the waffles look golden and crispy, and gently remove them with a spatula. Serve with any prefered toppings.