This breakfast recipe is quite easy to prepare. Tomato flavor becomes much more pronounced when steamed or roasted. Lycopene is a powerful antioxidant. Studies show that Trans-lycopene content is increased when tomatoes are cooked....
Quinoat Porridge and Kombucha drink. Probiotics are live bacteria. They keep your gut healthy and immune system strong. Probiotics help breakdown food and convert it into energy. Prebiotics are non-digestible fiber compounds...
ish you all a Happy Independence Day! Enjoy this simple patriotic sandwich bites recipe with Indian Tri-colors. Ingredients: Bread, wholegrain Carrot chutney Broccoli chutney Preparation: Trim the edges of bread slices ...
This scrumptious pasta is stir-fried with vegetables and Indian spices with Chinese condiments. This is a perfect comfort food, all-in-one dish. Take it to outdoor picnic or take to work or school for lunch....
Couscous is a form of Semolina granules made from durum wheat. It is slightly bigger than Rava (Sooji) which is used in Indian Cuisine. Traditionally, Couscous is steamed several times until it is soft and fluffy. Here is a very...
A simple, healthy, delicious, wholegrain breakfast that gives energy for whole morning. This breakfast contains a balance of complex carbohydrates and protein, also has high fiber content. The fiber in oatmeal is soluble fiber,...
Say Good morning to this beautiful, pro-biotic, high fiber and delicious parfait. It's great for breakfast, snack or even dessert for that matter. This recipe is filled with fiber and protein; much healthier than...
This breakfast recipe is quite easy to prepare. Tomato flavor becomes much more pronounced when steamed or roasted. Lycopene is a powerful antioxidant. Studies show that Trans-lycopene content is increased when tomatoes are cooked.
In this recipe tomatoes can be roasted or baked. Whatever you choose for filling, you can’t go wrong with this recipe.
Tomatoes, large – 4
Eggs – 3
Onion – medium diced
Green chillies – small, chopped 6
Cilantro – chopped 2 tbsp
Extra virgin olive oil – 2tbsp
Salt to taste
Beat eggs, mix onions, oil, chllies, cilantro and salt.
Cut a thin slice from top of tomato about ½ inch from stem.
Scoop out seeds and pulp by using spoon, being careful not to pierce skin of tomato.
Fill 3/4th of tomato with egg mixture. Close with top slice.
Steam for about 20 minutes or until tomatoes look shriveled.
Enjoy this healthy and easy appetizer/breakfast.
If you like well done onions, you may sauté onions and chillies in oil before adding to egg mixture.
If you are a cheese lover, you may top tomatoes with feta cheese prior to steaming.
This is the best breakfast cereal you can ever ask for. Ragi is also called red millet. It was once a staple food in India. Rich in iron, calcium, magnesium, fiber and being gluten free it also has higher protein content, when compared to other grains.
See how my new addition to breakfast recipe list works out for you. Mention in the comments below.
Red millet flour, 1 cup (if you can afford to grind your own flour it is better, even store bought flour is also ok, if it is not too old).
Coconut, grated, fresh or frozen ¾ cup
Sugar½ cup (I used coconut sugar, any sugar should be fine)
Cardamom powder, ½ tsp.
Boil about 1 cup of water.
Mix ragi flour, and salt.
Sprinkle hot water on flour and mix with hand until it comes out like bread crumbs. It should just be damp and not wet. (This is the most important step of making the dish. If you add too much water it will be mushy, less water will make the flour dry. Add just enough water to bring flour to a consistency, where it can hold together when pressed and turn back to powder if you break it. You don’t have to use the whole cup of water. )
Add water little by little water to the mixture and keep kneading the dough and keep mixing it with hand as you add. (It took a little over ¾ cup of water to bring my flour to right consistency and it is to be noted that the amount of water varies, depending on how moist your flour is.)
Take a wet muslin or any white cloth, squeeze the excess water out.
Line the steam basket with the wet cloth and spread the prepared ragi flour on it. You may cover the flour with excess cloth hanging down. (I made hole in the center of the cloth, so it fits on idli plate.)
Cover and steam for 20 minutes.
After it is cooked, transfer it into a bowl.
Add grated coconut, cardamom powder and sugar for hot steamed Ragi flour.
I like to eat it plain. You can add milk and have it as cereal. Add any fresh fruits such as banana or berries to milk.
If you like it spicy, do not add sugar, mix few spices such as chilly powder before your cook. and have it with pickle of your choice or have it with yogurt.
Store Ragi flour in airtight container in refrigerator.
When you fill the container, tamp it down hard as you keep filling it, this way it lasts fresh longer.
Freezing the flour is another option to keep it fresh for longer period.
No need to roast ragi flour prior to steaming.
You can use any porous plate such as idli plate and use any pressure cooker. Do not place whistle on.
You can also add dried coconut powder, readily available at stores. Make sure you add it before steaming so that they capture moisture.
The colored upma dish is a beautiful dish cooked in south indian style, to bribe kids to eat homemade breakfast with some veggies. When I make this, leftovers, if there are, go to my packed lunch to work next day.
Since quite some time, use of oats in helping people improve health has been documented. True enough; oats are a healthy addition to diet of a person of any age. Several studies documented the health benefits of oats. Beta glucans in oats improves the immune response and helps to control appetite. Oats may also help reduce diabetes and high cholesterol.
Today I am sharing a spicy south Indian style breakfast recipe with oats which is perfect to break the monotony of having oats with milk.
Old fashioned whole oats, 1 cup
Water, 3-4 cups
Onion, 1 medium size diced
Carrots, diced ¼ cup
Peas, frozen or dry (soaked and cooked), ¼ cup
Coriander leaves, handful
Garam masala, ½-1tsp
Add 1 tbsp oil to skillet, fry onions until golden brown.
Add ½ tbsp. of ginger garlic paste, red chilly powder, little turmeric and vegetables of your choice.
Fry for few minutes and cover; let it cook for 5 minutes.
Add water, when water comes to rolling boil, add oats and garam masala powder and let it cook covered for about 10 minutes.
Garnish with Coriander leaves.
Serve it hot. You can add 1 more cup of water if you like it little watery.
1½ cup of nut mixture (any combination is fine, you can use up your almond pulp here, I recommend this combo: ½ cup almond pulp, ½ cup crushed pecans,¼ cup crushed peanuts, 2 tbsp. flax seeds or powder, ¼ cup sesame)
Salt, vanilla to your liking
Mix all the ingredients in a large bowl. Spread it on teflex sheet and dehydrate until crispy.
Alternatively, you can dry this in an oven for about 20 minutes at 350°F
Use it as daily breakfast with almond milk
Can have it as a healthy & handy snack
Use it as topping for desserts like avocado pudding or use it in between layers in Parfait.
You can replace oats with sprouted buckwheat and other millets like red millet, quinoa.
This Quinoa upma recipe is a convenient travel food. It lasts for about a day without refrigeration, not messy to eat and is very filling because it is all whole grain. Imbibing whole grains by changing basic carb ingredient makes a huge lot of difference in ones health. I hope this recipe will not make you miss rava or sooji upma in anyway.
Quinoa, 2 cups
Filtered water, 4 cups
Green Chilies, 5-7
Urad dal, 1 tsp
Chana dal, 1 tsp
Raw peanuts, handful
Curry leaves, 2 twigs
Onion, 1 medium diced
Garlic, 3 cloves crushed
Optional veggies : Diced carrots, bell peppers, green pees or cut beans.
1. Boil Quinoa in 4 cups of water, medium flame, cover it with lid while boiling. 2. In a pan, heat oil, add seasoning ingredients followed by garlic and onions, and saute for 5 – 10 minutes.
3. Add cooked Quinoa.
4. Garnish with Coriander leaves.
This scrumptious pasta is stir-fried with vegetables and Indian spices with Chinese condiments. This is a perfect comfort food, all-in-one dish. Take it to outdoor picnic or take to work or school for lunch. This dish tastes good even without reheating.
Pasta, any pasta of your choice, egg noodles go well with this recipe
Onion, 1 medium size, diced
Garam masala powder, 1 tsp.
Ginger garlic paste, fresh, 1 tbsp.
Carrots, diced or cut into matchsticks
Capsicum, green or colored, one, cut into thin strips
Green chillies, 6
Cabbage, cut into thin strips
Beans, 10, cut into small pieces.
For one measure of noodles (I took 1 liter cupful to 4 liters water) you must add at least 4 measures of water and 2 tbsp. of oil when water boils.
Bring water to rolling boil and add noodles to the boiling water.
Cook noodles to firm texture (al dente), about 4 minutes.
Drain noodles and add cold water to noodles. You don’t have to add it to cold water if you are going to add noodles immediately to sautéed onions and veggies.
Cut all veggies into thin strips. Finely cut onions.
Add 1 tbsp. oil to thick bottom pan, add masala powder and ginger garlic paste and sauté for two minutes. Add little bit of salt. Do not add too much salt as soy sauce you are adding at the end is salty too.
Add onions, green Chillies, carrots and beans. Sauté on high flame for about 5-10 minutes. Do this simultaneously as you boil noodles.
Add cooked and drained noodles and mix them all on high flame.
Add thin and long cut cabbage and toss.
Add soy sauce at the end and toss.
This recipe must be done on high flame.
To prevent noodles from sticking together water amount should not be less than what is given in this recipe.
Water must reach rolling boil before you add noodles and don’t forget to add oil to water. If you add noodles to cold water and boil, noodles won’t cook properly. Don’t overcook noodles.
If you like it spicier you can add chilly paste when you fry onions.
French couscous, ½ cup, whole wheat (can use any kind of couscous)
Strawberries, or Blueberries, handful
Granola, store-bought or homemade, handful (see the recipe below for homemade granola)
In a saucepan bring ¾ cup of water to boil and add ½ cup of couscous, remove from heat, cover and allow to sit for about ten minutes.
Fluff to separate. Depending on type of couscous you use, amount of water to cook and sit time may vary. Authentic couscous will require significantly more cooking time.
Choose a tall clear glass, layer with granola in the bottom, couscous, then layer 1 tbsp. of yogurt, peanut butter, fruit, couscous, yogurt, peanut butter, strawberries and granola. I slice strawberries and arrange slices to the side of the glass.
This recipe contains peanuts, Caution advised for anyone with peanut allergy.
Most couscous sold in stores is pre-steamed, so just dousing it in hot water is sufficient.
Don’t boil or stir instant couscous as it brings it down to a mushy paste.
This time I am introducing something I enjoy for breakfast or snack, at any time of the day- Fermented Oatmeal Porridge. It serves as a very good breakfast recipe as it has the goodness of fermentation.
In a glass or corningware bowl and mix the above ingredients with spoon. Tie the bowl with a cloth and rubber band and keep in dark warm place. I usually keep this in oven for 2-3 days.
This porridge is staple in some African countries. I like to have this raw, it is half cooked by bacteria, no need to cook. I usually take this with tomato pickle.
Sometimes I like to have this with banana and honey for a change. I like it a lot. It took me few weeks to develop the taste for this porridge. I believe you need to acquire the taste to like it. It is very simple to make. Don’t give up if you don’t like the taste first time. This is very nutritious. Don’t use aluminum vessels because the fermented oats are acidic and will leach aluminum into the porridge.
If you want to cook this please see my recipe on how to cook oats. You can also add honey or bananas to it after you cook for sweet taste.
This is a popular breakfast during fasting times. Sago or sabudana is starch taken from center of palm stems. It looks and tastes like tapioca, which comes from cassava plant. Sago is gluten free. Since, the nutritional content of sago is quite low we are adding other ingredients in this recipe that offer essential vitamins and nutrients.
Sabudana 2 cups large size
Onion, 1 medium, diced
Potato, 1 medium diced
Green chilies, 5 small
Seasoning, jeera, urad dal, mustard, curry leaves
Turmeric ¼ tsp
EVOO, 2 tbsp
Peanut powder, coarse fried 4 tbsp
Soak sabudana (sago), in room temperature water for 3-4 hours. Water temperature and soaking time are important. If you soak in hot water or for more than 4-5 hours, upma will turn out mushy. After sago is soaked, wash sago, and drain water. Leave it in strainer for few minutes to drain water thoroughly.
Add extra virgin olive oil to thick bottom skillet. Season with jeera and mustard. Add turmeric and diced onion. Stir-fry onions uncovered until translucent. Add cut green chillies, potato and cook covered on medium heat, stir in between. Add sago once potatoes are half cooked and fry until sago turn translucent. Garnish with coarse fried peanut powder and cilantro.
Probiotics are live bacteria. They keep your gut healthy and immune system strong. Probiotics help breakdown food and convert it into energy.
Prebiotics are non-digestible fiber compounds in the food, which help good bacteria survive in intestines. Consuming food that contains both probiotics and prebiotics is essential to keep our body healthy. Symbiotic food with both pro and prebiotics is ideal to boost your immune system and keep the bad bacteria at bay.
Today the dish am sharing is a perfect symbiotic breakfast to start your day. Porridge contains banana, oatmeal, quinoa, rich in fiber and kombucha is a wonderful probiotic beverage to complement this high fiber breakfast.
¾cup gluten free rolled oats (I don’t like to use instant oats or quick oats, because they have higher glycemic index)
1 ½cups milk(you can replace this with almond milk if you are vegan)
1 cup filtered water
1 tbsp flax powder
1 tbsp raisins
As it cooks it appears like you have more liquid, once you add flax powder it will absorb all the extra liquid. If you don’t like milk, you can cook this just with water.
Rinse Quinoa and drain.
Add milk and water to a saucepan, let it come to a boil.
Add quinoa and oats when it starts to boil, cook on low medium flame for 12 minutes.
At the end add flax powder, raisins and nuts, cover for 5 minutes.
If you have sweet tooth, you may add 1tsp of honey or maple syrup after it is boiled and ready to serve.
Do not add honey while boiling the oatmeal. Heat destroys all the precious enzymes in honey.
Banana or berries are other topping suggestions.
1 tsp, OptionalHoney
Slivered almonds or any nuts of your choice, 2 ounces
Couscous is a form of Semolina granules made from durum wheat. It is slightly bigger than Rava (Sooji) which is used in Indian Cuisine. Traditionally, Couscous is steamed several times until it is soft and fluffy. Here is a very simple recipe for Indian style couscous.
Poha Masala Upma(beaten rice) is a both healthy and a very delicious recipe for breakfast. Have it to feel satiated for a long period of time. Try out this recipe, and tell me how it went with you, in the comments below.
2 Tbsp olive oil
1 tbsp fresh grated ginger
1 tbsp garam masala
¼ cup onions,diced
3 green chillies
1 medium size tomato
1 cup thick rice
Poha( flattened rice flakes)
Add oil to the thick bottom pan
Once oil is hot add ginger, garam masala, onions and green chillies and saute for 2-3 minutes
Caution: Don’t soak poha in advance, you need to do this right before you add it to pan or else it will be mushy.
Add tomato pieces and cook for 5 minutes.
Now add thick poha soaked in hot water for one minute and drained in colander & fry it for about 5 minutes.
Do not close with lid while cooking. Garnish with 2 tbsp of fresh grated coconut and few coriander leaves.
Make this super simple salad and pack in your lunch boxes. This is delicious with just about any vegetable or pasta. You can have this pasta salad cold.
Any pasta of your choice
Any vegetables of your choice(I added broccoli, mushrooms and bell peppers)
Cook pasta Al Dente, according to instructions on box.
Add 2 tbsp of olive oil to skillet. Add crushed garlic, sauté for a minute, then add vegetable pieces and sauté for 5 minutes. Add pasta and toss with veggies. Add little bit of Italian seasoning, lemon juice, salt and black pepper powder to your taste.
Garnish with any nut powder or parmesan cheese at the end if you wish.