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.