Want to try Indian food? For breakfast? Want to keep it healthy? Then here are 5 healthy breakfast recipes to try out.
Sali Par Edu
Start your day the Parsi way! An authentic breakfast preparation including crispy potatoes and eggs, what a meal to relish!
Recipe Servings: 2
Cook Time: 20 Minutes
Total Cook Time: 20 Minutes
Difficulty Level: Easy
Grated deep fried potatoes topped with eggs, sunny side up. An easy to make Parsi breakfast dish.
Ingredients Of Sali Par Edu
3 eggs
2 tsp olive oil
4 Tbsp Sali (Sali is available in the market or you can make these at home by deep frying partially boiled grated potatoes.)
Salt and pepper, to taste
How to Make Sali Par Edu
1. Grate the potatoes and then partially boil.
2. Now deep fry them twice and add salt and pepper.
3. Heat oil in a pan and spread the sali.
4. Break the eggs on top and cook it in a salamander grill for 3 minutes.
5. Serve with baked beans and toast.
Rawa Upma
Suji upma cooked with fresh vegetables, spices, lentils, aromatic nuts and curry leaves. An addition of grated coconut at the top makes it an impeccable morning meal.
Recipe Servings: 3
Prep Time:
Cook Time: 20 Minutes
Total Cook Time: 20 Minutes
Difficulty Level: Easy
A delicious south Indian breakfast dish made with semolina, vegetables and topped with some grated coconut.
Ingredients Of Rawa Upma
250 gm semolina
650 ml water
75 gm ghee
5 gm mustard seeds2
gm black gram dal
2 gm Bengal gram dal
100 gm onions
5 gm green chilies
25 gm cashew nuts
2 gm curry leaves
salt
Garnishing: Coriander leaves
Freshly grated coconut
How to Make Rawa Upma
1. Boil water.
2. Slice onions and cut the chilies lengthwise.
3. Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.
4. Add onions, curry leaves, cashew nuts and green chilies. When the onions are translucent add semolina and sauté.
5. Add the boiling water and stir rapidly with the salt. When the moisture is absorbed, the upma is cooked.
6. Mix well and garnish with grated coconut and coriander leaves.
Namkeen Seviyaan
Give your mundane mornings a wakeup call with versatile vermicelli! Enjoy this salty version of seviyaan cooked in minimal oil and truckloads of desi flavors.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Cook Time: 30 Minutes
Difficulty Level: Easy
Make this quick and easy snack at home which is low on oil with the added crunch of peanuts.
Ingredients Of Namkeen Seviyaan
2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil
1 big onion. chopped finely
1 boiled potato, chopped
10-15 curry leaves
1/2 cup roasted peanuts
1 tsp black mustard seeds/rai
2 cloves garlic, chopped
1 tsp ginger, chopped
Salt, to taste1 tsp oil
How to Make Namkeen Seviyaan
1. In a wok/ kadhai add oil, mustard seeds, and curry leaves. Once they splutter, add ginger and garlic. Saute for a minute.
2. Add chopped onions and cook until pink.
3. Add potatoes and salt. Cook till the potatoes start to brown a little. Add the roasted peanuts.
4. Add the boiled vermicelli. Toss well and serve hot.
Uttapam
Whisk together rice, urad daal, and spices to make a creamy batter. On to the pan, topped with onions, tomatoes and curry leaves.
Recipe Servings: 3
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Cook Time: 50 Minutes
A traditional delicacy from down South which literally means ‘poured appam’ in Tamil. Uttapam is a dosa-like preparation made with the batter of rice, dhuli urad dal, and fenugreek seeds.
Ingredients Of Uttapam
2 cups (360 gm) parboiled rice
1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad)
1/2 tsp fenugreek seeds
2 tsp salt
An iron griddle or tawa
Oil to smear the pan for cooking the uttapam
How to Make Uttapam
1. Soak rice, daal, and methi in water for 5-6 hours.
2. Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.
3. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.
4. It will spread a little. When the edges start browning a bit, pour a trail of oil around it.5. Turn it over and let it brown on the other side too.
For an onion uttapam:
Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chilies.
Poha
An easy to make dose of your much needed morning nutrition, heaped with subtle flavors. Pressed rice is cooked with some of your favorite veggies, spiced up and seasoned to perfection.
Recipe Servings: 1
Prep Time: 05 Minutes
Cook Time: 30 Minutes
Total Cook Time: 35 Minutes
Poha with onions, potatoes and seasonings like chilies, lemon and curry leaves make up a tasty and easy meal, especially when you don’t feel like cooking.
Ingredients Of Poha
1 cup poha/chidva (pressed rice)
1 Tbsp oil1/8 tsp asafoetida
1 tsp mustard seeds
1/2 cup onions-chopped fine
8-10 curry leaves
2-3 whole red chilies
1/2 cup potatoes-diced small
1/2 tsp turmeric
2 tsp salt to taste
1 tsp green chilies-finely chopped or to taste
1 Tbsp lemon juice
1 Tbsp chopped coriander leaves
Lemon wedges for garnish
How to Make Poha
1. Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
2. Heat the oil and add the asafoetida, mustard seeds, curry leaves, onions and the whole red chilies.
3. When onions are light brown, add potatoes, and turn around till they look a bit glossy.
4. Add the turmeric and sauté over low heat until the potatoes are cooked through.
5. Increase the heat, add salt and poha
and mix well. Saute until mixed and heated through.
6. Shut off the heat, and mix in the green chilies, lemon juice and half of the coriander.
7. Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.
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