Do you remember the 7 Easy and Healthy Breakfast Recipes I had shared a few days ago as a part of my Instagram project – #NoWhiteBreadBreakfast? Well, I have managed to add more recipes to the project and thought I would compile them. This time I made a mix of classic Maharashtrian, south Indian and Punjabi dishes along with some muffins and a quick-fix super healthy breakfast bowl.
Whole Wheat Sugarfree Banana Muffins
• Sift 1 1/2 cup whole wheat flour, add 1 tsp baking powder and baking soda each and keep aside
• In a separate bowl take 3/4 cup of powdered jaggery, 3/4 cup oil, 2 egg yolks, 2 large mashed bananas and mix well
• Beat the egg whites separately
• Divide the flour mix and egg white into three parts; fold one part flour and one part egg white into the jaggery and oil mix, repeat with remaining two parts; check the consistency and add yogurt if the batter needs to be thinner
• Line the muffin tray, pour the batter to fill up 3/4 of the mold; sprinkle some sugar over it if you like
• Pop it in the oven for 15 mins at 180 degree Celsius; insert a toothpick in the centre to check if done (if the toothpick comes out clean, your muffins are ready)
Overnight Chia Seeds Pudding
• Soak about 3 tbsp chia seeds in 1 cup of milk (you can alternatively use coconut milk, almond milk or soy milk)
• Add 2 tsp powdered sugar; 1/2 tsp vanilla essence and put it in the fridge
• In the morning the chia seeds will swell up and your milk will have a thick pudding like consistency
• Top it with the fruits of your choice, some muesli and flax seeds.
Note – Chia seeds are absolutely healthy and a great source of omega 3 fatty acids, magnesium and iron. You’ll find chia seeds at a gourmet store. Crawford market in Mumbai is the best place to buy them from. You can also use Halim Seeds to make the pudding. They function like chia seeds, are equally healthy and available easily at local grocery store at cheaper price.
Maharashtrian Kande Pohe
• Wash 1 cup thick poha under running water; mix salt, 1tsp sugar, juice of 1 lime with poha and keep aside
• Heat 1tsp oil in a pan and fry a handful of peanuts, keep aside
• Heat about 2tbsp oil in a pan, throw in 1tsp rai, 8-10 curry leaves, 2 chopped green chillies and let them splutter
• Throw in two thinly sliced large onions and fry them on low flame; when the onions turn light pink add one diced potato; add 1/2 tsp red chilli powder and 1/2 tsp turmeric; cover and let the potatoes cook
• When potatoes are done switch off the gas and mix in peanuts and poha
• Sprinkle a little water, adjust salt and keep it covered till it’s time to serve.
• Top it with thin sev, coriander and eat.
Tip – never re-heat the poha, it’ll get dry.
• Dry roast 3/4 cup rawa till it’s light brown and set aside.
• Fry a handful of peanuts in ghee and set aside.
• Now heat 2 tsp ghee in a pan and add 1/2 tsp rai, 5-6 curry leaves, 1/2 tsp each of chana and urad dal, 1 chopped green chilli, 1/2 tsp grated ginger.
• Add 2 chopped onions and sautee for 2-3 minutes.
• Add 1 chopped tomato, 1/4 cup peas, fried peanuts, roasted suji and mix well.
• Add about 2 cups of butter milk, salt to taste and let it cook till the water is soaked up.
• Garnish with green coriander and a spritz of lime and serve.
Tukkar/Leftover Roti Poha/Phodnichi Roti/Sindhi Selmani
• Heat oil in a pan; throw in sliced onions and sautee them.
• Add tomatoes, green chillies, turmeric powder, red chilli powder, dhanajeera powder (this is a mix of dhaniya and jeera powder available at local grocery store), anchor.
• Chop leftover rotis into small pieces and throw in the mix.
• Add roasted or fried peanuts.
• Add salt to taste
• Garnish with coriander and serve with a spritz of lime.
Note – I am on an ayurvedic diet and have been told to stay away from leftover food (baasi khana) so I made fresh rotis for this.
• Heat oil in a pan; throw in rai, curry leaves and green chillies and let them splutter.
• Add sliced onions and sautee them for a while.
• Add chopped potatoes and green peas; cover and cook till the potatoes are done.
• In the meanwhile boil rice sewai in water for about 5 minutes.
• Drain off the water and add the sewai to vegetables.
• Season with salt and garnish with lime juice and green coriander.
Kale and Banana Breakfast Smoothie
• Take one ripe banana, 3-4 kale leaves, 1 cup soy milk, 1 tbsp flax seeds and sugar (optional).
• Blitz them in the blender.
• Pour it in the glass, top it with sunflower seeds and drink.