Breakfast is the Most Important Meal of the Day: 10 Nutritious and Easy-to-Make Indian Breakfast Recipes to Start Your Day (2019)

Ingredients:

• 3 tbsp ghee and 1 cup fine rava
• Mustard seeds, urad dal, chana dal – 1 tsp each
• 10-15 curry leaves and 1 tsp sugar
• 8-10 halved cashew nuts
• 1/2 cup onion and 2 tsp green chilli
• 1 tsp grated ginger and ¼ cup chopped carrot
• 1/4 cup peas and 2 tbsp fresh coriander
• 1 tbsp lemon juice and salt to taste
• 2.5 cup hot water

How to Make:

• Heat 1 tsp ghee in a pan and roast rava in it until it become slightly brown.
• Remove the rava in a plate and add the remaining ghee in the pan.
• Now, add mustard seeds, cashew nuts, curry leaves, urad dal and chana dal and fry until they become slightly brown.
• Now, add green chilli, onion and ginger and fry for some time.
• Add carrots, peas and cook for 3-4 minutes on high heat.
• Add hot water, salt, sugar and lemon juice and bring them all to a boil.
• Now finally add the rava and cook on low heat until the rava absorbs all the water and your upma is ready to serve now.

Ingredients:

• 300 g rice flour and 125gm urad dal
• 45 g thick poha and ¼ cup sour curd
• 2/3 to 3/4 cup water
• 1/2 teaspoon salt and ½ tsp eno

How to Make:

• Heat a pan and roast urad dal at low flame. After roasting for 2 minutes, add poha and roast for a minute again.
• Now, take this into a jar and make a fine powder. Make sure to sieve it and then add rice flour and salt and mix well. You can store this idli mix for future use.
• In a mixing bowl, take 1 cup of idli mix and sour curd and water into it.
• Now, add water into idli steamer and grease the plates for making idlis.
• After making a thick but flowing batter, add ½ tsp eno and salt in it.
• After this, be quick and pour the batter into idli moulds.
• Steam the idlis for 10 minutes and serve with coconut chutney for a light but healthy breakfast.

Ingredients:

• 1.5 cups thick poha and 1 large onion
• 1/4 tsp turmeric powder and 1 tsp mustard seeds
• 2 tsp moongphali and 10-12 curry leaves
• 1 green chilli, chopped
• 1.5 tbsp oil
• 1 tsp sugar and salt as required

How to Make:

• rinse the poha in water and soften them. They must get mashed easily.
• Add sugar, salt, turmeric powder in poha and mix gently.
• Dry roast peanuts in a pan and take them out in a plate.
• Heat oil in the same pan and crack mustard seeds into it.
• Now, add onions and saute them well followed by curry leaves and green chillies.
• Add peanuts and stir again.
• Finally, add poha and steam them for 2-3 minutes and your poha are ready to serve.

Ingredients:

• 100 g gram flour
• 100 g rava
• Half cup water and 200gm curd
• a pinch of turmeric and 1 tbsp oil
• Salt per taste and 1 tsp mustard seeds
• 1 tsp eno
• 2 finely chopped green chilly and 1 tbsp coriander
• 1 tsp sugar and desiccated coconut if available

How to Make:

• Take a bowl and mix gram flour, rava, curd, turmeric and water in it. Make sure there are no lumps in the batter and it must be flowy and thick.
• Take a steaming cooker and fill water in it. Grease the dhokla mould too.
• Now, add eno in the batter and immediately pour the batter into the mould and steam it for 10-15 minutes until it is fully cooked.
• For the tadka, heat oil in a pan and crack mustard seeds into it.
• Now, add chopped chillies in it and cook for a while.
• Add sugar and salt and water in it and turn off the flame after it comes to a boil.
• Put some lemon juice in the tadka and pour this on the cooked dhokla followed by finely chopped coriander and desiccated coconut. Your dhokla is ready to eat.

Ingredients:

• 6-7 mashed and boiled potatoes
• 4 finely chopped chillies and 1 handful chopped coriander
• 1 large finely chopped onion and 4 tbsp melted butter
• 2 cup wheat flour and ½ cup water
• 1/2 tsp black pepper powder and 1 ½ tbsp. salt
• 1 tbsp chaat masala and 1 tbsp red chilli powder
• 1/2 tbsp garam masala powder

How to Make:

• Take boiled and mashed potatoes and add chopped onions, green chillies, coriander leaves, chaat masala and garam masala into them and mix well.
• Now, take wheat flour and knead it well to make soft dough.
• Take medium balls of the dough and roll them to make 3-4 inch circle.
• Add potato filling into the circle and make a ball again.
• Now, roll it with rolling pin gently to make sure that the potato filling doesn’t come out.
• Roast the parathas on a tava from both sides by using butter. You can serve them with pickle, curd or anything you like.

Ingredients:

• 2 cups whole wheat flour and ½ cup chickpea flour
• 1 cup chopped fenugreek leaves and ½ cup curd
• 1/2 tsp ginger paste and ½ tsp chilli paste
• 1/4 tsp hing and 1 tsp salt
• 1/2 tsp turmeric powder and ½ tsp red chilli powder
• 1/2tsp cumin seeds and ½ tsp carom seeds

How to Make:

• Mix all the above mentioned ingredients in a bowl with your fingers and let it be for a while until fenugreek leaves leave the water it has
• Now, add lukewarm water and form a dough out of it and keep it aside for 15 minutes.
• Add some oil on the dough and knead it again.
• Divide the dough into 10 equal balls and start rolling each roll to make 6-7 inch of circles.
• Now, roast the thepla on a griddle with oil until both sides are cooked and become crisp.
• Serve the thepla with pickle or curd.

Ingredients:

• 1/2 cup rava and ½ cup rice flour
• 1/4 cup maida and 1 tbsp curd
• 1 tsp salt and 1 tsp cumin
• 1 chilli and 1 inch ginger – finely chopped
• 4 cup water and ½ tsp pepper
• few curry leaves and 2 tbsp coriander – finely chopped
• 1 finely chopped onion and oil for roasting

How to Make:

• Take a large mixing bowl and add rava, rice flour and maida in it.
• Add salt and curd and water to make a thin batter.
• Further add chilli, ginger, cumin, curry leaves, coriander, pepper and onion into the batter.
• Add some more water to make water like consistency of the batter.
• After letting the batter rest for 20 minutes, pour it on the hot tawa and spread to make thin dosas.
• Serve with coconut chutney.

Ingredients:

• 2 ½ cup vermicelli – boiled with salt and some oil
• 1 large onion finely chopped and 1 potato boiled
• 10-15 curry leaves and 1 tsp oil
• 1/2 cup peanuts – roasted and 2 garlic cloves - chopped
• 1 tsp black mustard seeds and 1 tsp ginger chopped
• Salt as per taste

How to Make:

• In a kadhai, heat oil and crack mustard seeds and curry leaves.
• Add ginger and garlic and saute for a while and then onion and boiled potato and cook for a while.
• Finally, add vermicelli and roasted peanuts and cook well and the breakfast is ready to serve.

Ingredients:

• 4 bread slices and ¼ cup rava
• Capsicum, tomato, onion – 2 tbsp finely chopped each
• 1/2 green chilly – finely chopped
• 2 tbsp curd
• 1-2 tbsp oil
• Salt as per taste

How to Make:

• Take rava in a bowl and add all the finely chopped vegetables in it. Further add curd and salt and mix it all together.
• Take bread slices and spread this mix on one side of them.
• Heat the pan and put some oil and then cook the bread from both sides on the pan. Serve with tomato ketch up.

Ingerdients:

• 2 finely grated potatoes and 1 finely chopped onion
• 3 tbsp gram flour and 2 tbsp whole wheat flour
• 1 tsp red chilli powder and 1 tsp cumin powder
• Salt as per taste and ½ tsp black pepper powder
• Water as required

• Add the finely grated potatoes in cold water for 5 minutes.
• Take another bowl and mix all the remaining ingredients in it and finally add water to make a smooth dough.
• Now, add potatoes in the dough and mix again.
• Spread one portion of this dough on the pan and cook from both sides. Serve with chutneys.