Being healthy should not be boring and a tedious task. Breakfast is one of the most important meals of the day, as you start your day with it. At times we skip our breakfast due to the shortage of time. Breakfast is the ideal time for your body to absorb nutrients as it is empty after an eight-hour sleep scheduled. It can be a challenge to sort out a healthy, yummy and delicious looking breakfast every day for you, but minor tweaks can make major changes. Here a list of few healthy Indian breakfasts with a twist that people should consume.
Vegetable Dalia is an Indian superfood for weight loss due to its dietary fiber content. It is great for winter mornings when you need something warm to begin your mornings with. Take a pressure cooker, heat oil and add chopped tomatoes, potatoes, carrots, green peas and stir-fry. After that add 1 cup of dalia and 4 cups of water and salt to taste, stir and pressure cook for 10-12 whistles and serve warm.
The south Indian speciality is another wholesome option. It is made out of sooji which provides the body with enough energy to sustain through the day. Heat 2tbsp of oil in a pan; add mustard seeds, cashew, chana dal, chopped onions, green chilli, curry leaves and sauté for a minute. Then add 2.5 cups of water and salt to this mixture. When the water comes to a rolling boil, add roasted sooji and stir immediately. Cover and allow it to steam for 2 minutes on the low flame and serve warm.
Sprouts salad is packed with dietary fiber and vitamins and minerals. It is an excellent choice to add in your breakfast. Boil the sprouts till they are completely cooked. Take a bowl and add finely chopped onion, tomato, green chilli and sprinkle black salt and a few drops of lemon on it and stir very well. Sprouts salad should be served immediately.
For vegetarians, completing their protein requirement can be a daunting task. Paneer is one way to fulfil this. Having this brunch will help you stay fuller for a longer period of time. Crumble the paneer and keep aside. Take a pan and heat butter and add cumin seeds once they get browned add onions, ginger-garlic paste and chopped onions. Sauté till the raw aroma of ginger-garlic goes. Then add tomatoes, a pinch of salt, dry spices- turmeric, red chilli powder, garam masala powder and stir the spices properly. Then add crumbled paneer and cook for 1-2 minutes. Lastly, garnish with chopped coriander leaves to paneer bhurji and mix and serve with paranthas or as a side dish.
Besan or chickpea flour is another great source of protein. Besan cheela served with mint chutney can help you get your metabolism up for the day. Take 1 cup of besan in a mixing bowl and add grated veggies, green chillies, salt, fenugreek leaves, spinach and spices as per your taste. Add ½ cup of water and whisk to mix everything. Mix to a smooth flowing consistency in the batter. Heat a flat pan, spread a little bit of oil on it and let the pan become medium hot. Then take a ladle full of the batter and pour on the pan and gently spread the batter with the back of the ladled. Cook on the low flame till the base of the cheela becomes light golden, then flip and now cook the other side. Fold and serve cheela warm with any chutney of your choice.
PohaThe Maharashtrian speciality is extremely rich in carbs, proteins, fibers and fats. Due to the addition of chillies and peanuts, it brings in the perfect crunch for you to gulp and satisfy your Indian tongue. Take 1 ½ cups of poha, wash and drain the water completely and keep aside. Heat a pan with oil and add cumin seeds. Next add onions, curry leaves and green chillies. Saute until the onions turn light pink. Add turmeric powder, salt and poha. Mix well and cover the pan. Cook on a low flame for 1-2 minutes. Add coriander leaves and switch off the flame. Add few drops of lemon juice and mix well. Garnish poha with roasted peanuts and coriander leaves.