1. Poha- Poha is a light indian breakfast recipe made with rice flakes. It is a very simple and easy dish to prepare for breakfast.
Recipe- Take 1 cup poha (flattened rice), rinse with water. Drain the water and set the poha aside. Fry 10-12 cashews and 10-12 peanuts in ghee and keep aside. In a pan heat 1 tablespoon oil, add 1/2 teaspoon mustard seeds, 1 tablespoon cumin seeds, 1 tablespoon chopped ginger, 1 tablespoon chopped green chillies, 1-2 chopped onions, 10-12 curry leaves, 1/2 cup chopped potatoes, 1 cup green peas, salt and some little water. Cover cook for few minutes until the onionis translucent and potatoes are fried. Now add the poha, pinch of turmeric powder. Mix together, cook for few minutes and adjust the seasoning if needed. Top fried peanuts and cashews, chopped coriander leaves and juice of 1 lemon. Serve hot.
2. Sattu paratha- Sattu paratha is a healthy breakfast recipe from India. Roasted chickpea flour (sattu) is mixed with spices and herbsand then stuffed into paratha (bread) made from whole wheat dough. Sattu is considered a staple food in many parts of India as a nutritious ingredient rich in protein and fiber.
Recipe- Prepare the dough for the paratha by mixing 2-3 cups whole wheat flour, 1 bowl yogurt, salt and water as required, let it rest for 10-15 minutes. For the filling, mix 1 cup roasted sattu flour, 1 finely chopped onion, 2 chopped green chillies, chopped coriander leaves, salt, 1 tablespoon cumin powder, 1 teaspoon ajwain, 1 tablespoon grated ginger, 1 tablespoon chopped garlic, 1 teaspoon red chilli powder, 1 tablespoon mixed pickle masala (optional), 1/2 kalonji, 2 tablespoons mustard oil and juice of 1 lemon together. Take a small piece of dough and roll it into a circle. Place a spoonful of filling in the center and bring the edges of the dough together to cover the filling. Roll the filled dough into a circle with a rolling pin. Heat tawa (grill) on medium heat, greasewith oil or ghee if necessary and fry both sides of the paratha. Serve hot with yogurt or pickle of your choice.
3. Cinnamon roll- Cinnamon rolls are indulgent sweet pastries made with rich buttery dough filled with a mixture of cinnamon, sugar, and butter. The dough is rolled, cut and baked until golden brown.
Recipe- In a bowl, mix 7 gms instant dry yeast, 60 ml water until small bubbles are formed. Now add 50 gms granulated sugar to the yeast mix, mix well and leave it to bloom for 5 mins till it becomes nice and bubbly. Add 120 ml warm milk to the yeast mix and give it a mix. Use a dough machine/stand mixer or knead the dough with hands, take 345 gms all-purpose flour, add the yeast mixture, 1 beaten egg (room temperature), 3 tablespoon softened butter and knead the dough for 5-10 minutes until smooth and elastic. Check the elasticity, the dough should stretch out without any breakage. Add 1/2 salt and pull (pick and roll) the dough with fingertips to mix on a flat surface. Leave the dough in a greased bowl covered with a clean towel to prove in a warm environment for 1 hour until the dough double in size. Preheat the oven to 190 degrees celsius. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick.Spread 4 tablespoons softened butter over dough, leaving a 1/2-inch border around the edges.Sprinkle 8 tablespoons soft brown sugar and 1-2 tablespoon cinnamon powder over butter. Roll the dough tightly from one end to the other and pinch the edges. Divide the dough into 12 to 15 equal parts and place them on a greased bakingtray. Leave the dough to prove for the second time for almost 1 hour until they become double in size. Once doubled, bake the buns in preheated oven for 25-30 minutes till golden brown. While the cinnamon rolls are baking, prepare the frosting by mixing 1/2 cup cream cheese, 4-5 tablespoons powdered sugar, 1-2 tablespoon milk and 1/2 teaspoon vanilla extract in a small bowl. Remove the cinnamon rolls from the oven, brush a bit of milk or butter over warm buns. Drizzle the frosting onto the buns. Garnish with honey, granola and nuts. Eat warm.
4. Oats pancake- This is a savoury pancake recipe made with rolled oats. It is a great vegetarian option for a protein packed start.
Recipe- In a mixing bowl take 1 cup powdered oats, 1/4 cup yogurt, salt and pepper, 1 finely chopped onion, 1 finely chopped tomato, 1 finely chopped green chilli, 1 tablespoon finely chopped coriander, any masala (spice mix) of your choice, 3/4 cup water and a pinch of baking soda. Mix everything together. The batter should not be too thick or too thin. Pour one ladle full of this batter over a greased pan. Don’t spread as we are making small pancakes. You can top the pancakes with any chopped vegetable of your choice. Cook both sides until golden brown and crispy. Serve hot with your favourite chutney.
‘XOX’
-TriGr
