5 Super Delicious Quick Breakfast Recipes

1.  Chatpata Dahiwala Bread 

                                                     

Ingredients

5 bread slices , cut into cubes
1/2 cup curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1/4 cup thinly sliced onions
2 tbsp oil

Method 

1. Combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well.
2. Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside.
3. Heat the oil in a broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds.
5. Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour.
6. Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally.
7. Serve hot garnished with coriander.

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Vermicelli Upma

Ingredients

2 cups wheat vermicelli
2 tbsp coconut oil or any other refined oil
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon

Method 

1. Boil 2 cups of water in a deep pan.
2. Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.
3. Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.
4. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.
5. Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.

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Peanut Pakoda/ Singhdana Bhajiya

Ingredients

3/4 cup roasted and crushed peanuts
3/4 cup besan (bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup shredded spinach (palak)
1 tbsp warm oil
1 1/2 tbsp finely chopped green chillies
1 tbsp lemon juice
1/4 tsp baking soda
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
oil for deep frying

Method 

1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
2. Heat the oil in a deep non-stick pan, drop small spoonful of batter in the oil few at a time, and deep fry till they turn golden brown in colour. Drain on an absorbent paper. 
3. Serve immediately with green chutney and sweet chutney.

Palak  Methi Muthiya 

Ingredients

3 cups chopped spinach (palak)
1 1/2 cups finely chopped fenugreek (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
2 tbsp semolina (rava)
1 tsp sugar
2 tsp green chilli paste
1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp oil
1/2 tbsp lemon juice
salt to taste

For The Tempering1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For Servingnutritious green chutney

Method 

1. Combine all the ingredients in a deep bowl and mix well to make a soft dough using very little water.
2. Divide the mixture into 3 equal portions and shape each portion into approximately 125 mm. (5”) length and 25 mm (1”) in diameter cylindrical roll.
3. Arrange the rolls on a sieve and steam in a steamer for 10 minutes or till a knife inserted into the muthia comes out clean.
4. Remove, cool slightly and cut into 25 mm. (1 “) slices. Keep aside.
5. For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
7. Add the muthia pieces and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Keep aside to cool slightly.

                   Moong Dal and Paneer Phudina Chila

                    
Ingredients

1/2 cup yellow moong dal (split yellow gram) , soaked for 4 hours
1/2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/2 tsp sugar
salt to taste

To Be Mixed Into A Topping1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped mint leaves (phudina)
1/2 tsp finely chopped green chillies
1/2 tsp chaat masala
salt to taste

Other Ingredientsoil for greasing and cooking

Method 

1. Divide the topping into 4 equal portions and keep aside.
2. Drain the soaked moong dal, add ½ cup of water and blend in a mixer till smooth.
3. Transfer the mixture into a bowl, add the ginger-green chilli paste, asafoetida, sugar and salt and mix well.
4. Divide the batter into 4 equal portions and keep aside.
5. Heat a non-stick tava (griddle), grease with a little oil, pour a portion of the batter on the tava and spread it evenly to make a 125 mm. (5") diameter round.
6. Spread a portion of the topping evenly over it and press it gently so the topping sticks to the chila.
7. Cook, using a little oil, till it turns golden brown in colour from both the sides.
8. Repeat steps 5 to 7 to make 3 more chilas.

Serve immediately with green chutney and tomato ketchup

Onion, Tomato and Cheese Open Toast

              

Ingredients

8 bread slices
butter for spreading

To Be Mixed Into A Topping1/2 cup chopped onions
1/2 cup chopped tomatoes
1/4 cup grated processed cheese
2 tbsp butter
2 tsp milk
1 tsp finely chopped green chillies
salt to taste

For Servingtomato ketchup

Method 

1. Divide the topping into 8 equal portions and keep aside.
2. Place the bread slices on a clean, dry surface and spread them lightly with little butter.
3. Place all the bread slices on a greased baking tray with buttered sides facing upwards and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes.
4. Spread a portion of the topping evenly on each baked bread slice and again bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes.

They can be also prepared in Broad Non stick pan.