Oat and Banana are best for breakfast and if used together to make a recipe it just create wonders. I add chocolates to attract my little ones in lot of recipes and this one is not excluded. This would be the best way to push all the nutrients in the breakfast.

Preparation time: 30 minutes

Servings: 3-4

Kitchen instrument: None

Difficulty level: 2/10

Ingredient:

-         2 cups of oat

-         2 ripe bananas

-         1/2 cup chocolate chips

-         1/2 cup walnuts

-         4 -5 tsp condensed milk

-         1 tsp cinnamon

-         1 tsp vanilla extract

-         2 tsp butter

Preparation:

1.       In a pan heat butter.

2.       Roast oat for 8-10 minutes

3.       Turn off the heat.

4.       Let it cool down.

5.       Roast walnuts in 1 tsp butter for 5-7 minutes

6.       Now in a mixing bowl mash bananas, add oat, bananas, walnuts, chocolates, cinnamon powder and condensed milk.

7.       Mix all well and refrigerate for 1 hour.

8.       Form balls out of the mixture and refrigerate it.

9.       Serve it cold.

Tips:

-         You can also add honey and nuts of your choice.

Green Mung Beans are loaded with nutritional health benefits. By eating Green Mung Beans, you get loads of protein. It is low calorie food that is packed with vitamins and minerals and supports the latest Protein trends compiled by Global Food Forums. If that comes in your breakfast platter, you can’t have better morning.

Preparation time: 40 minutes

Servings: 6 Muffins

Kitchen instrument: Oven

Difficulty level: 3/10

Ingredient:

-         1 .5 cup Mung Bean flour

-         3/4 cup Mung Bean

-         4-5 green chillies cut small or pureed.

-         1/4 cup cilantro

-         1/2 tsp salt

-         1 tsp baking soda

-         3 tsp oil

Preparation:

1.      In a large pan soak Mung bean for one hour.

2.      Cook in boiling water until they split and become soft.

3.      In a large pan, add 1.5 cups of water

4.      Add, flour, cilantro, chilli paste, salt and oil.

5.      Mix well and now add boiled Mung beans and again mix well.

6.      The consistency should be like muffin batter. You can add water or flour per necessity.

7.      Now add baking soda and mix well.

8.      Place linings into muffin tray and preheat oven to 360 degree F.

9.      Add the batter into the linings.

10. Bake for 15 minutes.

11. Serve them warm.

Tips:

-         Always do the knife test to find out if the muffins are baked. Poke the knife in centre and if the knife comes out clean, it’s done.

Appam is a typical South Indian dish made with fermented rice flour with coconut or coconut milk. Normally eater for breakfast and with vegetable stew. Normally we are aware of Dosa.

Preparation time: 60 minutes

Servings: 4

Kitchen instrument: Appachetty (appam tray)

Difficulty level: 5/10

Ingredient:

-         2 cups rice

-         1 tsp fenugreek seeds

-         1 fresh coconut

-         2 tsp yeast

-         Salt to taste

-         2 tsp curry leaves

-         1 tsp green chilli paste

-         1/2 tsp ginger paste

-         1 tsp red chilli powder

-         1/4 tsp turmeric powder

-         200 ml coconut milk

-         1 large plantain

-         1 cup green peas

-         2 carrots

-         1 small bottle gourd

Preparation:

1.       Soak rice with fenugreek seeds overnight or for 6-8 hours.

2.       Grind soaked rice and half fresh coconut to make smooth runny batter.

3.       Now dissolve yeast in 4 tsp warm water and add to the batter.

4.       Cover the batter and let the fermentation happen for 4-5 hours.

5.       Add salt to the batter and now heat the appam pan.

6.       Grease it and pour batter and now quickly move the pan in circular motion.

7.       Cover and let the appam bake until you see the sides golden brown.

8.       Appam doesn’t need to be turned over. Its ready when sides are golden.

9.       Alternatively you can use dosa tray to make dosa out of the same batter.

10.   Now cut all the vegetables in cubes.

11.   Cook them in pressure cooker to make them soft. Do not overcook.

12.   In a pan, add vegetables and 1 cup water.

13.   Add ginger and chilli paste, curry leaves, turmeric powder, chilli powder and salt and let it boil for 3-4 minutes

14.   Now add coconut milk. Let it boil for another 8-10 minutes.

15.   Your stew is ready to be served with appam or dosa.

Tips:

-         If batter is too runny, you can add rice flour and if it is too thick you can add little water. Make sure when you place the batter on the pan, you should see holes forming. This is the sign of proper fermentation.

Stuffed Patra

Yes! Patra for Breakfast, it so yummy. Patra is famous Gujarati dish. However I make my own version which is much healthier and instead of side for lunch, I use it for breakfast.  Best part is it doesn’t require oil. Also, you can avoid use of cheese. I add it to get that extra protein and calcium in breakfast. The best part is that it is easy to prepare and serve later.

Preparation time: 30 minutes

Servings: 3-4

Kitchen instrument: Steamer

Difficulty level: 3/10

Ingredient:

-         2 plantains

-         6 to 8 Colocasia leaves (Patra)

-         1 cup chick pea flour

-         1/2 cup raw mango shred

-         2 tsp sugar

-         salt per taste

-         2 tsp green chillies

-         1/2 tsp red chilli powder

-         1/2 cup cheese shred

Preparation:

1.       Boil Plantain till it is soft.

2.       Mash it in a mixing bowl.

3.       Add all the ingredients except cheese and add water to form loose paste.

4.       Mix well.

5.       Take Colocasia leaves and remove unnecessary thick stems from the leaf.

6.       Spread thin layer of plantain stuffing on the leaf.

7.       Sprinkle cheese.

8.       Put another leaf on the top of the stuffed and repeat the process.

9.       If the leaves are too big stop at two layers or you can continue to 3 layers.

10.   Now make a tight roll of the layers.

11.   Put the rolls on steamer to cook for at least 15 minutes.

12.   Do the knife test. If it comes out clean, it is cooked.

13.   Now the rolls can be sliced and served with homemade sauce.

14.   Normally I add mayonnaise and Honey mustard with some chilli flakes to make my own dressing.

Tips:

-         To make it typically Gujarati version, you can always add tadka which is stir fry the baked slices in oil with Sesame seeds, cumin seeds and asafoetida. Use of baking is not at all required and avoid using it.

The best way to start your day is with protein. Chick pea is high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. The recipe I will be making today is a great Healthy breakfast recipe.

Preparation time: 20 minutes

Servings: 4

Kitchen instrument: None

Difficulty level: 3/10

Ingredient:

-         1 cup dry Garbanzo beans (chick peas)

-         6 slices of bread of your choice.

-         1 medium green bell pepper

-         2 tomatoes

-         Salt per taste

-         2 tsp green chilli paste

-         1 tsp red chilli powder

-         1/2 tsp turmeric powder

-         1 tsp lemon juice

-         Cilantro or mint to garnish

-         3 tsp oil

Preparation:

1.       Soak Beans/Chickpea over night or at least 4 hours.

2.       Now cook them adding little salt until soft. Please make sure they are cooked completely but still whole. You should not see split in the pea.

3.       Cut bell pepper and tomatoes into small cubes.

4.       Cut bread slices in squares of your desired size.

5.       In a large pan, heat oil.

6.       Add chilli paste and vegetables.

7.       Add salt and spices.

8.       Mix well until soft and tomatoes looks mashed.

9.       Add Beans and mix well.

10.   Add one cup of water, cover and let simmer for 5 to 7 minutes.

11.   Add lemon juice and stir well.

12.   Now add the bread pieces and stir well.

13.   Keep stirring until it mixes well and there is no water left.

14.   The dish is ready to be served hot with cilantro or Mint garnish.

Tips:

-         Cooking of beans is important since uncooked beans will be difficult to be consumed. Also, do not make very small pieces of bread otherwise it will turn into mushy gravy.

Cottage cheese is popular among dieters and some health food devotees. It is a favorite food among bodybuilders, runners, swimmers and weightlifters for its high content of casein protein (a longer-lasting protein) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat, whereas some cheese products are not recommended during pregnancy. Today I will share simple recipe to not only make cottage cheese but also different uses of cottage cheese spread.

Preparation time: 30 minutes

Servings: 4-5

Kitchen instrument: mixer

Difficulty level: 4/10

Ingredient:

-          1 litre or 4 cups of milk (skim or whole as per your choice)

-          1 tsp lemon juice

-          1/4 shred bell pepper

-          2 tsp green chillies

-          salt per taste

-          1 tsp red chili flakes

-          1 tsp oregano

-          1/2 tsp black pepper

-          2 tsp cream

-          4 to 6 slices of Bread of your choice (you can use sub to make sandwich)

Preparation:

1.       Heat Milk in a large pan until you see it steaming.. Do not boil.

2.       Turn off the gas and add 1 tea spoon of lemon juice.

3.       You would see water separating. Stir it until the process of separating water is complete.

4.       Now use a very thin cotton cloth to drain the water.

5.       Squeeze hard to drain all the water. Add couple spoon of cream and mix well.

6.       Now you can use the cream cheese for different flavours of spread.

7.       Add salt and crushed peppers and beat it until smooth to make red chilli flake flavour spread.

8.       Add salt and black pepper and beat it until smooth to make red black pepper flavour spread.

9.       Use herbs and green chillies and bell pepper to make veg spread

10.   Now use it on toast or in Sandwich.

Breakfast and paratha are like made for each other and if we add pickle and yogurt, it creates wonders. The recipe I am going to share has all of these including unavoidable breakfast ingredient – Oat.  The recipe is really easy and so quick so that gets ready while your tea or coffee is still brewing. Let us not wait anymore.

Preparation Time: 30 minutes

Servings: 3

Kitchen equipment: Grill or Pan

Ingredient:

-          1 carrot

-          1 cucumber

-          1 small raw mango

-          1/2 cup methi masala

-          4 tsp oil

-          1 and 1/2 cup oat. (Click here to buy Oats from Amazon.)

-          2 cup yogurt

-          Salt per taste

Preparation:

1.       In a mixing bowl, add oat, salt to taste and 1/2 cup yogurt.

2.       Mix well to form dough.

3.       If yogurt is not enough, add water per the need.

4.       Keep the dough little loose as oat will soak water.

5.       Now cover and leave it for 10 minutes.

6.       In the meantime use a thick shredder to shred carrot, cucumber and mango.

7.       In a small mixing bowl, add vegetable shred and methi masala

8.       Add 1 tsp oil and salt and mix well.

9.       Now from the dough, make six equal parts and form balls.

10.   Roll one part using help of dry flour for dusting.

11.   Spread the mixture over the rolled paratha leaving the edges.

12.   Now roll another same size circle.

13.   Wet the edges of the paratha by dipping fingers in water.

14.   Layer the second paratha over the first one and press the edges.

15.   Roll the stuffed paratha one more time.

16.   Heat the griddle and grease it with little oil,

17.   Grill the paratha on both sides until they are crisp and golden.

18.   Serve them with yogurt.

Tips:

-          Oat has tendency to soak water and so after 10 minutes, it is too dry, add some water and knead is to form dough. Instead of using methi masala, u can use the ready mango pickle.  You can also add onion and garlic to the filling.

A Cinnamon Roll is a sweet roll served commonly in Northern Europe and North America. It is famous breakfast and comes very close to donuts or Danish. It is very simple to make and needs very few ingredients and Cinnamon is to name first. Let me share the easiest recipe for delicious breakfast.

Preparation time: 60 minutes

Waiting Time: 60 minutes

Servings: 10

Kitchen Equipments: Use Oven and Casserole

Ingredients:

-          3 cups of All Purpose flour (Maida)

-          1 cup milk

-          2 1/4 tsp yeast

-          2 tsp cinnamon powder

-          1/2 cup sugar

-          1/4 tsp salt

-          1/2 cup butter

-          1/2 cup walnuts (optional)

-          Glaze

-          1 cup powdered sugar and 2 tsp milk

Preparation:

-          In a mixing bowl, mix warm milk and melted butter.

-          Sprinkle yeast and activate it for 10 minutes.

-          Add salt and sugar and mix well.

-          Now add flour and knead a dough.

-          Grease a large mixing bowl and transfer the dough into the bowl.

-          Cover it with plastic wrap and put it in warm place to let it rise for an hour or until you see it rising double in size.

-          Now knead dough one more time soft and sprinkle dry flour on the surface.

-          Roll the dough in a rectangle.

-          Brush butter on the rolled surface and sprinkle cinnamon and crushed nuts if you like nuts.

-          Now make tight roll of the dough and with sharp greased knife, cut dough into 2 inch pieces.

-          Place the rolls into the casserole and brush it for with 2 tsp butter and Cover with plastic wrap.

-          Set it aside to rise for another 15 minutes while you Preheat oven to 375 degree F

-          Now uncover and bake the rolls for 25-30 minutes or until golden in colour.

-          Warm and fluffy sweet cinnamon rolls are ready.

-          Let it cool down a little and prepare glaze by mixing sugar and milk with a spoon beating vigorously.

-          Glazed cinnamon rolls are ready to serve.

We are very much aware of health benefits of Oat and Quinoa. Both are very rich in protein and can be a very good option for breakfast recipes. By just adding some vegetables, you can make complete meal out of it.

Preparation time: 40 minutes

Serving size: 24 pieces

Specialised kitchen equipment: Appam tray

Ingredients:

-               1 cup Oat

-               1 cup Quinoa

-               1/4 cup diced bellpepper

-               1/4 cup diced carrots

-               1/4 cup chopped onions

-               1 tsp green chillies

-               1 tsp curry leaves

-               2 cup buttermilk

-               Salt to taste

-               1/2 tsp baking soda

-               1 tsp mustard seeds

-               2 tsp oil

Preparation:

-               Soak Quinoa for at least 2 hours or overnight

-               In a pan heat oil

-               Add cumin seeds and curry leaves and hear them cracking.

-               Add green chillies and other vegetables and stir fry them.

-               Add salt and buttermilk

-               Slowly add Oat and soaked Quinoa

-               Mix well and simmer for 10 minutes.

-               Add water to keep the texture little runny like loose paste.

-               Now take the batter in a mixing bowl and add 1/2 tsp baking soda.

-               Now in pour the batter into Appam tray and cover and let it bake for 5-7 minutes.

-               Once golden brown, turn the side and let it bake again.

-               Your Breakfast patties are ready. Serve with Hot tea or coffee.

Tips:

-               Oat and quinoa will both soak water when cooked so you can keep adding water to keep them from sticking to bottom of pan. Also Quinoa will take some time to be completely cooked. They are considered cooked when fluffy and transparent.

If you are looking for a healthy start of the day, what more than a multi grain bread. And if you could get a generous serving of vegetable just with it, it will be ideal. I would top the toast with Pesto spread and make it more interesting. All you need is cup of steaming hot coffee and you get a head start to the day.

Ingredients:

-          1 cup zucchini shreds

-          1/2 cup carrot shreds

-          1/2 cup cilantro

-          3 cups all-purpose flour or multi grain flour

-          1 cup butter, melted

-          salt to taste

-          2 tsp sugar

-          4 tsp chilli

-          3/4 cup milk or 1⁄2 cup buttermilk

-          1.5 tsp baking soda

-          1 tsp baking powder

Preparation:

-          Preheat oven to 350 degree F.

-          In a mixing bowl, add shredded vegetables with butter.

-          Add in milk, and mix well.

-          Add in sugar, baking soda, salt, and mix well.

-          Add flour last and mix until you form a sticky loose dough.

-          Grease a bread loaf pan.  Sprinkle dry flour in the pan so that the loaf comes out neatly.

-          Pour mixture into a greased and floured bread loaf pan.

-          Bake for 1 hour or until a knife comes out clean.

-          Let it cool on the wire rack before you take it out.

-          Your Bread loaf is ready to serve.

-          Cut a nice slice and toast it.

-          Spread Butter or Pesto and your Breakfast is ready.

Tips:

-          This Multigrain spicy vegetable Bread can be used as sandwich bread or breakfast toast. You can spread Pesto, mayonnaise, sliced vegetables and cheese and make a grilled sandwich out of the loaf.

Dhokla is a traditional dish from Gujarat, India. The texture resembles sponge cake but its little spicier. Normally it is made of mixture of rice and gram flour. We will go and make it more healthy and nutritious by using quinoa and oat flour. Also add some vegetables to it and layer it.

Ingredients:

§  1.5 cup of powdered oat

§  1.5 cup of powdered quinoa

§  1 sachet Eno or 2 tsp Baking soda

§  6 tsp olive oil

§  1/2 cup shredded carrots

§  1/2 cup cilantro

§  1/4 cup green chillies

§  Green chatni 1/4 cup

§  1/4 tsp red chilli powder

§  salt for taste

§  2 cups of buttermilk or yogurt

§  1tsp mustard seeds

§  1/2 tsp asafoetida

§  5-6 curry leaves

§  1tsp coconut shreds and 1ts cilantro to garnish

Preparation:

-          In a Blender blend dry oat and quinoa separately to form fine flour like texture

-          In a mixing bowl add yogurt and or buttermilk and form thick batter by mixing well.

-          Add salt to taste.

-          Now make 3 equal portion of the batter and pour in 3 separate bowls.

-          Add cilantro in one portion and mix well.

-          Now heat the steamer.

-          Grease the tray with the oil.

-          Add 3rd portion of soda or eno to the cilantro batter, add 1 tsp oil and mix well.

-          Now pour into the tray.

-          Sprinkle green chillies and some more cilantro on the top to make a thin layer.

-          Steam it for a minute.

-          While it is steaming, add 3rd portion of soda or eno in the second bowl, add 1tsp oil and mix well.

-          Take the tray off the steamer and pour the second layer and sprinkle 1/2 portion of shredded carrots evenly.

-          Steam it for another 1 minute.

-          While it is steaming, add red chili powder, carrot shreds and rest of the soda or eno in the third bowl and add 1 tsp oil and pour the final layer.

-          Cover and bake it for another 5-6 minutes.

-          Do the knife test to see if the knife comes out clean the dhokla is done.

-          Your Dhokla is done. Cut them into squares.

-          In a pan add 2 tsp of oil.

-          Once the oil is smoking lightly, add mustard seeds.

-          Once you hear them cracking, add the curry leaves, asafoetida and dhokla squares.

-          Toss gently and take out on the serving plate.

-          Garnish with coconut shreds and cilantro leaves.

Tips: Add eno or soda to the batter only when you are ready to pour the batter into the baking tray so that the dish turns out fluffy. Instead of the layers, you can add all the vegetables into the batter and just make one layer out of it. I would add zucchini and bell peppers. Also, normally I avoid the last step of pan frying dhokla once they are baked just to avoid the extra oil.

If you are tired of traditional oatmeal breakfast, it time to be trendy and even healthier with Quinoa Porridge. The benefits of Quinoa is well known, and it is also high on nutrient content. Adding some fruits and nuts, we can make it just perfect for Breakfast or a heavy snack. Here is our recipe for Quinoa Porridge with smoked banana topping.

Ingredients:

-                       1 cup quinoa

-                       3 cup milk (full fat)

-                       3 tsp sugar (sweetener in case you want to avoid sugar)

-                       Pinch of cinnamon powder

-                       2 tsp Almond slices

-                       Fruits of your choice and cut into desired shapes. (below preparation instruction will use banana)

-                       1 tsp butter

Preparation:

-                       Soak Quinoa in a bowl for about 1 hour.

-                       In a pan, add soaked Quinoa and milk.

-                       Heat it on stove and let it simmer for minimum of 15 minutes.

-                       Keep stirring and add more milk if necessary. Quinoa has tendency to soak liquid.

-                       Quinoa should look transparent and fluffy when cooked.

-                       Add cinnamon, sugar or sweetener and let the sugar melt completely.

-                       Turn of the stove and add it to serving bowl. Make sure it is little runny as quinoa will still soak milk.

-                       In a pan melt 1 tsp butter

-                       Add sliced banana

-                       Add a pinch of sugar and cinnamon and smoke it for a minute or two.

-                       Scoop it and top it on the quinoa bowl.

-                       Sprinkle some almond slices and serve it warm.

Tips:

-                       Soaking Quinoa before cooking will reduce cooking time. Quinoa does take time to cook completely so it is very necessary to check the transparency and fluffiness by feeling the texture by fingers. Also, make sure you keep the consistency runny when you serve because quinoa will soak all the milk as it gets colder. You can use variety of fruits with it. Get seasonal fruits and nuts to have filling and nutritious breakfast.

Sprout Mix Breakfast Taco is very similar to Mexican Breakfast taco. It just has Indian touch to it along with mixture of high Protein, calcium and limited carb. This can used with leftover parathas and ready condiments. It is really quick and easy.

Ingredients:

-          1 cup mix sprouted Beans. You can buy or sprout it at home.

-          2 parathas (tortillas) of your choice. I use spinach based not to miss any opportunity to sneak in vegetables.

-          2 tsp oil

-          1 tsp chopped/grated ginger

-          1tsp chopped green chillies

-          1 cup shredded cabbage

-          1/2 cup shredded onion (optional)

-          1/2 cup feta cheese crumbled

-          1 tsp salt

-          3 tsp ketchup or salsa

Preparation:

-          In a pan bring 3 cups of water to boil.

-          Add 1 tsp salt.

-          Add Sprouted beans to the boiling water and let it boil for 2 minutes. Do not overcook.

-          Now drain the beans in a bowl.

-          In a pan, add 1/2 tsp of oil and add green chilly.

-          Add cabbage shred and pinch of salt and stir for 1 minute.

-          Turn off the heat and let it cool.

-          Now add this in to the bean bowl.

-          Add ketchup and mix it well.

-          Now warm up the tortilla (I used Spinach tortilla) and put it in a foil.

-          Now place the mixture in the middle of the tortilla.

-          Add shredded onions on top.(Optional)

-          Sprinkle generous amount of crumbled feta cheese and roll the tortilla

-          Breakfast roll is ready to eat.

Tips:

Feta cheese has lot of salt in it. Avoid using salt in the recipe if you are using Feta cheese. Instead of feta cheese, you can use shredded cheddar or shredded mozzarella as per your choice.

Breakfast seems incomplete without little muffins. Muffins can also be made in various other flavours like Banana Nut, Chocolate Chips, blueberries, lemon etc. Today we are sharing our recipe for Semolina (also called as Sooji or Rawa) Muffins.

Ingredients:

-          2 cup semolina (sooji or rawa)

-          3 cup milk

-          1 cup butter

-          1 cup sugar

-          1 tsp baking soda

-          1/2 cup banana cut into small square pieces

-          1/2 cup chocolate chips.

Preparation:

-          In a pan, add 1 tsp butter and add semolina to roast it.

-          Keep on stirring it on heat continuously until it turns golden in colour. The aroma of semolina is the hint that semolina is now perfectly roasted.

-          Turn off the heat and let it cool.

-          Now add milk and sugar, and then mix it well.

-          Let it stand for 15 minutes.

-          Add baking powder and stir it well.

-          The mixture will now look and feel like cake batter.

-          Pour the batter into two bowls equally.

-          Add bananas and nuts into one bowl, and add chocolate chips into other one.

-          Grease the muffin tray and pour both batters into muffin cups one over other.

-          Decorate with nuts and chocolate chips.

-          Bake until it turns golden in colour, which should normally take almost 20 minutes.

-          Now serve it warm and enjoy muffins for breakfast.

Now this probably is not the traditional sandwich made with stuff between two bread slices. However, I like to call it sandwich since it has all the traditional ingredients of sandwich except for the bread. It is healthy and yummy. It gives you all the benefit of eating oat for breakfast but in an unconventional way. Let us get started.

Ingredients:

-          1 cup uncooked Oat

-          1/2 cup of semolina

-          1 cup of water

-          3 tsp oil

-          1 tsp chopped/grated ginger

-          2 green chillies finely chopped

-          1 tsp salt

-          1/4 cup onion finely chopped

-          1/4 cup carrot finely chopped

-          1/4 cup green bell pepper finely chopped

-          Cheese slices of your choice

-          1 cup of cilantro leaves

-          1 tsp peanut

-          1 green chilly

-          1/4 tsp sugar

-          1/2 tsp lemon juice

-          2 tsp butter

-          Mustard

-          Ketchup

Preparation:

-          Add 1 cup water to oat and soak for 30 -35 minutes in pan.

-          Soak Semolina in a separate bowl with one cup of water.

-          Put the Pan on the stove top and stir until the oat is cooked and water is completely absorbed.

-          Take the Oat in a mixing bowl.

-          Now add chopped veggies and salt.

-          Mix it well and feel the texture of the mixture.

-          You should be able to form small round patties out of the mixture.

-          If the mixture is too dry, you can soak a bread in milk and add it to the mixture.

-          Now heat a griddle and grease it with oil.

-          Place small round patties on the griddle and cook until golden brown on both sides.

-          Your sandwich sides are almost ready.

-          In a blender, add cilantro leaves, peanut, salt, sugar and lemon juice and bled it to make a thick smooth paste.

-          Your spread is ready as well.

-          Clean the blender and now blend semolina with water and a pinch of salt.

-          It should look like semiliquid mixture.

-          Dip each Pattie into the semi liquid mixture and put it on the griddle to fry it until golden on both sides.

-          Now just like sandwich, spread the cilantro spread on one side, mustard and ketchup on the other.

-          Put a slice of cheese in between and your sandwich is ready.

-          You can also grill the sandwich with butter.

Tip: You can skip using semolina and just use patties without semolina layer to make the sandwich. This layer is just to add extra crisp to the sandwich. You can also use this patties for a burger if you really cannot avoid the bread for breakfast. Also, instead of grilling patties on griddle, you can bake it for 10-15 minutes inside oven.

This is cooked exactly like parathas but has way less calories and load of mung protein. It gives carb and protein in the same dish. It is traditional and filling.

Ingredients:

-          1 cup uncooked Mung beans

-          2 tsp oil

-          1 tsp chopped/grated ginger

-          3 green chillies finely chopped

-          1 tsp salt

-          1/4 cup of cilantro leaves

-          1/2 spoon of hing (asafoetida)

-          1 cup whole wheat flour

-          1 cup water

Preparation:

-          Soak Mung beans in double the water for almost an hour

-          Now boil it in the pan until you see peels coming out and little splits.

-          Do not overcook them. You should feel the whole bean.

-          Pour them in drainer and drain the water completely.

-          In a mixing bowl add flour, salt, 1tsp oil, cilantro and green chillies.

-          Add water to knead a dough.

-          Knead a smooth dough and make small rounds

-          Roll the Parathas and bake them on griddle with either oil or butter until golden brown and crispy on both sides.

-          Serve hot with either beaten curd, chatni or pickle.

Tip: Make sure you don’t overcook the beans. It should give you crisp.

Traditionally, Upma has been all time favourites for breakfast and it has been cooked with main ingredient being Semolina. So why not just use the same recipe and just change the main ingredient to Quinoa instead. It is packed with protein and fibre as well as low in calories. One serving of the dish stays under 300 calories with 7 to 8 grams of protein and 5 grams of fibre. Perfect choice for Breakfast!

If you want to know more about Quinoa, read this article: http://www.well-beingsecrets.com/health-benefits-of-quinoa/

Ingredients:

-         1/2 cup uncooked Quinoa (12 gm of protein)

-         1 cup of water

-         2 tsp. oil (80 cal, 10 gm fat)

-         1/4 tsp mustard seeds

-         1/4 tsp cumin seeds

-         3-4  curry leaves

-         1 tsp Urad dal

-         1 tsp Chana dal

-         1 tsp chopped/grated ginger

-         2 chillies cut in half with slit from middle

-         1 tsp salt

-         1/4 cup onion finely chopped

-         1/4 cup carrot finely chopped

-         1/4 cup green peas boiled soft

-         1/4 cup green bell pepper finely chopped

-         1/4 cup chopped cilantro-coriander

Preparation:

-         Soak Quinoa for 30 minutes.

-         Soak Chana dal for 30 minutes in a separate bowl.

-         Heat oil in pan.

-         Add mustard and cumin seeds to the pan along with some curry leaves.

-         Once you hear them cracking, add chillies.

-         Stir and add rest of the vegetable and salt to taste.

-         Let them sizzle for 3-4 minutes and add water.

-         Add ginger and let it cook for another 3 minutes.

-         Now drain soaked Quinoa and add it to the pan.

-         Stir and let it cook for 20 -30 minutes until Quinoa is soft and fluffy.

-         There should not be any water left.

-         Quinoa is considered cooked when it feels soft and transparent. Add some water if you feel they are still not cooked.

-         Once the water is completely dried and quinoa is cooked, turn off the heat.

-         Garnish with cilantro and serve it hot with either beaten curd or coconut chutney.

Tip:

-         Quinoa does take time to be completely cooked. You can soak it longer to decrease the time of cooking.