Breakfast ideas: Recipes for quick breakfast

Breakfast ideas: Recipes for quick breakfast

It\'s okay to cook but the biggest botheration is what to cook. Every morning, you find yourself staring endlessly over the kitchen refrigerator wondering what to cook.

It's okay to cook but the biggest botheration is what to cook. Every morning, you find yourself staring endlessly over the kitchen refrigerator wondering what to cook. This is soo common among most women. Here are some recipes you could try.

Aloo Poha

2 cups Poha

1 cup chopped Potatoes

1 cup choppedOnions
2 Green Chillies chopped
Salt to taste
For Tempering:
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
For Garnishing:
1 Lemon
Few Corainder leaves
How to make Aloo Poha :
Soak Poha in water for 5 min, Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions, chillies.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it set for sometime and add then lemon juice. and while serving add some peanuts a nd serve. It will taste good with Achar or even with sauce.


6 Whole wheat Bread slices or regular sandwich bread
1 Potato, boiled and thinly sliced rounds
1/2 cucumber,thinly sliced rounds with skin on
1 capsicum,de seeded and thinly sliced rounds
1 onion,thinly sliced rounds
1 Tomato,thinly sliced rounds
1/4 cup Green Chutney
1 tsp Chaat masala
Salt to taste

Apply green chutney on one side of all the bread slices.
Arrange the thinly sliced vegetables on each bread slice and sprinkle salt. Form a three- layer sandwich and apply butter on the outer slices and grill it until it's crisp and golden brown in color. If u have a sandwich maker at home that will make your sandwich even quick. Remove the top slice and spread butter over it and cover with the removed slice. Serve it hot with the Tomato ketchup.

1 cup suji
Water 11/2 cups
Salt to taste
For Tempering:
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
Heat the pan, add some oil to it and the tempering ingredients, let the mustard crackle add the curry leaves to it and now add water. For 1 cup of Suji 1 ½ cup of water should do. If you want to eat even soft, add two cups of waters.
Once the water started boiling, add some salt to it and add Suji to it. Now put it in low flame and keep mixing put a lid . let it cook for 5 min. now add some 2 teaspoons of Ghee and mix it well. Seve hot.

Preparing the dosa batter

Firstly clean and wash both the Puffed rice & regular rice and also Urad dal. Soak, both the rice & and the urad dal separately for 4-5 hours. Drain the urad dal, Reserve the water. In a wet grinder, add the urad dal and the soaked rice and grind well. While grinding the batter, add some soaked water to the batter. Keep on adding a few tbsps of water in between grinding. The batter should be light and fluffy when completely ground. Pour the batter in large bowl. And store it for 4 hours before you make the Dosa.

Method for Masala Stuff:

Boiled potatoes 4
Chopped onions
Green Chillies
Salt to taste
For Tempering
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp chachew
Red chillies 3
4 tblsp Oil
Heat the pan, add oil, and all the tempering ingredients to it. Once they crackle add onions, green chiles to it. Let them fry Till the onions change color. Mash the boiled potatoes and add to the masala mixture and add 1/ 2 cup water to it and cook well.
Now add salt to it. Finally add chopped coriander leaves to the potato sabzi. mix well.
How to make Dosa:
Now heat a flat iron griddle or a non stick pan. Apply 1-2 tsp oil on the griddle. If using non stick pan than no need to apply 1-2 tsp oil on the griddle. Take a a big spoonful of the dosa batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get a thin and round dosa . Pour some oil on the top and edges. now Flip and cook the other side. once both side turn brown or golden brown, add the potato mixture to it and serve hot.

Idli with chutney
Coconut Chutney Ingredients:
1-1/2 cups chopped Coconut
1/4 cup tbsp Fried Gram/ Potnala pappu
4- 5 Green Chilli, 2 red chillies
Salt to taste
For Tempering
1 tsp oil
1/4 tsp Mustard Seeds
Red chillies
1/4 tsp Asafoetida Powder
Few sprigs of Curry Leaves
In a mixture grinder add fried red chillies, green chillies, dal and lilttle tamarind and gring well. now add chopped coconut to it and gring well. now add lilater, coriander and salt and grind it again. now add tempering to it and serve it with hot idlis.
How to make Idli batter and Idli
Take Urad dal 1 cup to which add 3 cups of Rice rawa or idli rawa and soak seperately. For 4 hours.
Preferably soak it overnight for better results.
One can grind the black gram in a mixie or in a wet grinder too. If the batter is thin we cannot make Idlis. It is always better to take care not to add too much water while grinding. After grinding take the batter into a bowl. Now add the dained soaked rawa to the batter and add salt to it. Let it set for 2 hours.
Take an IDLI cooker to prepare Idlis. Remove the plates and add water to cooker. Heat this IDLI cooker.
Add a a drop of oil to each plate and and add por indli mixture to it. Do not fill the slots to the brim. Arrange the plates into the cooker. Close the lid and allow them to cook. After say 5 minutes we can see steam escaping from the cooker. Then lower the flame and cook for 7 minutes. After seven minutes, the idlis are done. its better to check before putting off the flame.
Once they are done, serve them with karapodia nd the chutney.

Corn Falkes or Wheat Flakes

First we have to learn cereal comes in a variety of different brands and flavors. How to eat these Corn flakes or Wheat flakes?

Steps to eat cereals in break fast:

Pour cereal in an appropriate amount into a bowl. Adding milk increases the nutritional value of your cereal. Some popular alternatives to cow milk include: almond milk, soy milk, and rice milk. There are some people who prefer to eat cereal with chocolate milk, but this drastically increases the sugar content, calories, and chocolateyness of the cereal experience.

Also add some good fruit to mix in with cereal include: strawberries, bananas, raspberries, blueberries, apples etc. Mix well and have your healthy breakfast.

How to make easy sprouts for Breakfast


Whole moog sprouts 1 cup

Chopped onion 1/4 cup

Chopped tomato 1/4 cup

Grated carrot 1/4 cup

Grated radish 1/4 cup ( if requierd)

Lemon juice From a lemon

Chaat masala 1/2 tsp

Cilantro chopped 1-2 tblsp

Salt & pepper As needed

Sev(optional) 2 tblsp

Mix all the above ingredients and add some lime juice to it and eat


Main Ingredients

1 cup Gram Flour (Besan/Chickpea Flour)

1 tablespoon Semolina (rava/sooji)

1½ teaspoons Lemon juice

1 teaspoon Eno Fruit Salt / Baking Soda

1 teaspoon crushed Green Chilli-Ginger

3/4 cup Water

1/4 cup Curd (yogurt)

1 teaspoon Oil (for greasing)


For Tempering:

2 tablespoons Oil

10-15 Curry Leaves

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds (optional)

1 tablespoon Sugar

4 Green Chillies, slit lengthwise and cut into halves

2 tablespoons chopped Coriander Leaves

2 tablespoons grated Fresh Coconut

1 pinch Asafoetida (hing)

1/2 cup Water


Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.

Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.

Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.

Directions for Tempering:

Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.

Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.

Garnish with chopped coriander leaves and grated coconut and serve.

Vada Sambar

Ingredients for Sambar:

1 cup tur dal

3-4 cups of cubed bottlegourd

10 drum stick pieces

10-12 small sambar onions (or shallots)

2 medium tomatoes quartered

pinch of turmeric

1 large lemon sized tamarind (extract the juice in 1 cup water)

1 tbsp jaggery or sugar (optional)

1 1/2 tbsps sambar powder

4- 5 cloves of Garlic

salt to taste

coriander leaves for garnish

For tempering/poppu/tadka:

1/2 tbsp oil/ghee

3/4 tsp mustard seeds

1/4 tsp asafoetida

2 dry red chilli (tear and de-seed)

10-12 fresh curry leaves

Sambar recipie

Pressure cook dal with 2 cups of water. Once pressure cooked, mash, add 2 cups of water, shallots, drum stick pieces, bottle gourd pieces and turmeric powder. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.

Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.

Add the sambar pwd and combine well. Let it cook for another 6-7 mts.

Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.

Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.

Serve Samabr with the Vadas we made.

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