It is a well-known fact that in every diet, breakfast is the most important meal of the day. It provides ample energy to the body to keep it going for the rest of the day which is why it is always advised to take a heavy yet healthy breakfast. But the kind of schedule that people live in today’s world, breakfast has actually become the most-commonly skipped meal or some people just suffice it with a fruit and a glass of milk to save time. But, starting your day with an empty stomach is the worst thing that you can do to your body. Therefore, we have 5 of the easiest and healthiest breakfast recipes which you can prepare in no time! 

1. Vermicelli Upma

Ingredients: 

  • Vermicelli – 1cup 
  • Water – 1 cup 
  • Salt – to taste 
  • Onion (thinly sliced) – 1  
  • Green chili – 1 
  • Curry leaves – 1 sprig 
  • Coriander leaves  
  • Peanuts – 2-3 tbsp. 
  • Mustard – ¼ tsp 
  • Cumin – ½ tsp 
  • Chana dal – ½ tbsp. 
  • Urad dal – ½ tbsp. 
  • Hing – a pinch 
  • Oil – 1 ½ tbsp. 

Instructions: 

  • Take a pan and heat oil in it. 
  • Add the peanuts, mustard, cumin, and chana and urad dal.  
  • Fry until the peanuts are well roasted and turn golden in colour. Then add hing. 
  • Also add onions, chilli, and curry leaves. Stir well and fry for about 2 minutes. 
  • Also boil water in the meantime, add salt and mix. 
  • Once the vermicelli are properly roasted, pour the hot water into the pan, stirring immediately. 
  • Cook on medium heat until the vermicelli is properly cooked and water has evaporated.  
  • Sprinkle coriander leaves. 
  • Cover the pan with a lid and set aside for a few minutes before serving. 

2. Poha

Ingredients: 

  • Poha – 1 ½ cups  
  • Potato (cut in cubes) – 1 
  • Onion (finely chopped) – 1 
  • Green chillies – 1-2 
  • Curry leaves – 1 sprig 
  • Coriander leaves – a few 
  • Peanuts – handful 
  • Oil – 1 ½ tbsp. 
  • Mustard – ¾ tsp 
  • Cumin – ¾ tsp 
  • Turmeric – ¼ tsp 
  • Salt – as required 
  • Lemon juice 

Instructions: 

  • Begin with washing the poha and completely draining out the water.  
  • Keep them aside to soften. 
  • Dry roast peanuts until you smell the aroma. Set them aside as well. 
  • Take a pan, heat oil, and add cumin. Mustard and hing. 
  • Once they start to splutter, add onion, curry leaves, and green chillies. Sauté until the onion slices are translucent.  
  • Also add cubed potatoes and sauté of a minute. 
  • Cover the pan with a lid and cook the mixture for a few minutes. 
  • Finally add poha and turmeric, mix well and cover. Cook on low heat for some time. 
  • Remove the heat, add coriander leaves, and sprinkle some lemon juice. Mix well. 
  • Garnish with peanuts and serve. 

3. Curd Oats 

Ingredients: 

  • Oats – ¾ cup 
  • Water 
  • Salt 
  • Thick curd – 1- 1 ½ cup 
  • Oil – 1 tbsp. 
  • Mustard – ½ tsp 
  • Cumin – 1/4 tsp 
  • Curry leaves – 10-12 
  • Hing – a pinch 
  • Coriander leaves 
  • Grated ginger – ½ tsp 
  • Grated carrot – 2 tsp. 
  • Green chillies – 2-3 

Instructions: 

  • Add hot water to your oats packet and then let it cool. 
  • Add curd, salt and the chopped veggies. 
  • Combine all the ingredients well. 
  • Take a low bottom pan and heat oil. 
  • Add mustard and cumin until they begin to sizzle. 
  • Then add grated ginger, curry leaves and chillies. Sauté the ingredients. 
  • Remove from heat and add Hing. 
  • Pour this into the curd oats. 
  • Mix well and serve. 

4. Bread omelette

Ingredients: 

  • Brown bread – 2 slices 
  • Egg – 1-2 
  • Oil – 1 ½ tsp 
  • Salt – as required 
  • Turmeric – a pinch 
  • Crushed pepper
  • Chopped onion and capsicum – 2-3 tbsp 
  • Green chilli – 1  
  • Coriander leaves – a few 
  • Butter – 1 tsp 
  • Cheese – grated or a slice 

Instructions: 

  • Start with chopping the vegetables and beating the egg(s) until frothy. 
  • Then add onion, chillies, capsicum and coriander and mix well. Also add salt and turmeric. 
  • Beat the entire mixture together. 
  • Take the butter slices and spread butter and ketchup/chutney in one side of one of the slices.  
  • Take a pan and heat oil. Pour the egg mixture and cook until the omelette looks prepared from one side.  
  • Flip and cook until the omelette is thoroughly cooked.  
  • Flip again and now place your cheese slice on the omelette.  
  • Place a bread slice on tawa and keep the omelette along with cheese. 
  • Also keep the other slice of bread on top and toast it for about 2-4 minutes. 
  • Serve hot. 

5. Cheela

Ingredients: 

  • Besan – 1 cup 
  • Ajwain – ½ tsp 
  • Salt – as required 
  • Turmeric – 1/8 tsp 
  • Onion (finely chopped) – 3 tbsp. 
  • Tomatoes (finely chopped) – 3 tbsp. 
  • Green chilli – 1 
  • Grated ginger – 1 tsp 
  • Coriander leaves – handful 
  • Water – 1 cup
  • Oil/ghee – as required. 

Instructions: 

  • Take a bowl, add besan, ajwain, turmeric, and salt. Mix well. 
  • Then add ginger, tomatoes, onions, chillies, and coriander leaves.  
  • Pour water and mix to make a batter of thick but pourable consistency. 
  • Take a pan, heat it and gently grease with oil. 
  • Reduce the flame to medium once it is properly heated.  
  • Pour a ladle of the batter right in the centre of the pan and quickly spread it into a round shape. 
  • Sprinkle some oil at the edges and centre of the cheela. 
  • Once the edges begin to leave the pan, flip the cheela to the other side. 
  • Press down the edges using a spatula. 
  • Cook until golden sports begin to show up and the cheela is properly cooked. 
  • Serve with green chutney. 

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