Gujaratis prefer dhokla, thepla, khaman,khichyu,southindinan prefer idli,dosa, uttampam, in northIndia different varieties of parathas are popular for breakfast.simple breakfastaretoasts,breadbutter or butter toasts.The cereals include,preparation of rice,wheat,bajra,suji,poha,provide more than half the day'sneeds of our body for protein and energy.preparation from milk gives calcium and prepartion from Dal gives protien and iron.
RAVA Rava is called as suji. It is in 2types. regular suji is coarse type.Medium suji is
fineRavaor suji cooks fast and provide great energy.suji is balanced food and energy
boosting.Suji helps to keep bones and nervous system healthy.sooji is ideal for those
who wish to lose weight or who have blood sugar.It has vitamins E and B complex.
potassium in itsupports kidney and heart so good for elderly people.Calcium is for
strong bones and zinc in rava boost immune system. Rava is used to
make halva, upma,khichdi,idli,kheer.
In western countries,desert is prepared with boiled milk,
sweetened,vanilla essence and served with jam.
RAVA APPAM
INGREDIENTS
2cups suji
1and 1/2cup curd
salt to taste
1/2tsp ENO
METHOD
Add rava,salt,required water and curd in a mixing bowl.make batter.
keep aside for 10 to 15 minutes.
Before preparing appam,add ,salt.
Add ENO fruitsalt and mix gently.
Brush Appam pan with oil and keep on a medium flame
Add batter in each cup and cover with lid.
cook on a slow flame.
After 5 minute brush a drop of oil on top of appam and keep lid again
After 2 to 3 minute flip them.
you will see golden colour appam. if not then again keep for 2to 5 minutes
flip appam and cover with lid for 5 to 7 minutes.
Serve appam with chutney and a cup of tea or coffee.
VEGETABLE RAVA UPMA. Upma is familiar breakfast in Indian household
.Rava,onion,potato,urad dal makes a simple and 10 minutesbreakfast.
Adding vegetables in upma,gives lot of calories,fat,sodium,
carbohydrates,protein, vitamins,minerals,fiber.It is complete meal.
INGREDIENTS
1cup suji
1 onion
1 samll potato
small piece of ginger
few curry leaves
1to 3 green chilly
1carrotfinely chopped
few green peas
1tsp urad dal
1tsp mustardseed
1tbsp oil
salt to taste
hing
3cups water
1tsp ghee
1to2tbsp grated coconut
Lemon juice
METHOD
Heat oil in a thick bottom pan.Add mustard seeds.
when crackle add urad dal and saute for 2to 3 minutes.
Now add onion,green chilly,grated,ginger,curryleaves and saute for 5 minutes.
Add potato and saute for 5 minutes,add carrot,frenchbeans,peas,and cook on slow flame.
cover lid.check the vegetables are cooked.
Add 3 cups of water and add salt. when water comes to boil add rava gradually to avoid lumps.
Mix gently and cook on a slow flame for a 3to 5 minutes.
Add coriender leaves.while serving pour few drops of ghee.Garnish with gratedcoconut.
second method
steam vegetables and keep aside.
In a pan boil 3 cups of water,add salt.
in a heavybottom pan add oil and mustard seeds.
when crackle add urad dal and allow it to crackle.
Add onion, potato, ginger,hing,curry leaves,green chillies,and saute until tender
Add rava and stir and roast.
Gradually pour hot water and stir continuously to avoid lumps
mix gently and cook on slow flame
cover with lid.stir occasionally.
Add ghee, steamed vegetables,coriander leaves,lemon juice and mix gently.
Garnish with grated coconut.
INSTANT RAVA IDLI
Ingredients
1cup rava
1cup curd
1/4cupwater
1/4teaspoon Eno fruitsalt
METHOD Roast rava and keep aside to cool
Combine all ingredients except eno fruitsalt.Keep aside for 20 to 25 minutes.
Prepare idli maker and grease mould with oil
Again mix gently the batter and add enofruitsalt.
Add 1/4thtsp water to get battar consistency.
Pour batter in each mould. steam for 15 minute.
serve with chutney and sambhar.
so these are simple and quick breakfast recipes from Rava.
DHOKLA
Like idli for soutIndian,dhokla is favourite for gujaratis.
They enjoy as khata dhokla as breakfastor snacks.serve with greenchutney
peanutoil mix with salt or garlic chutney
Tempering with mustardseeds and sesame seeds.
Flour is mixed with sour curd and fermented for 8to10hours before steaming.
Nowadays readymade dhokla flour is available in market.
INGREDIENTS
1 cup dhokla flour
1/4 cup sour curd
1tsp oil
salt to taste
1and1/2 tsp fruit salt
1tsp black pepper powder
1tsp greenchilly and ginger paste
METHOD
Mix flour and curd,salt and soak with sufficient water.
keep aside for 6 to 8 hours for fermentation .
just before steaming add chilly ginger paste,fruitsalt and mix well
Add 1tsp of water and 1 tsp of oil again mix well to get bubble form.
Grease thali with oil and pour batter.
sprinkle black pepper powder or methya masala as per your taste.
steam for 5 to 7 minute in dhokla steamer.
keep thali aside to cool. At this stage we can add tempering of oil and
mustard seeds,sesame seeds on steamed dhokla.
cut dhokla in diamond shape.
serve with green chutney.
VERMICELLI It is a traditional type of pasta and similar to spaghetti
.Locally it is knownas Semiya. Rice and wheatvermicelli is available in
market.It is prepared from refinedflouror rice. It looks like noodles but
it is thinner.
Vermicelli is flavourless, but absorbs flavourseasily with ingredientscooked
and added in it.Vermicelli is used to make sweet as well assavoury dishes in India
at the time of festivalsof Dewali and ID.In southIndia, it is used tomake breakfast
dish named upma or Santhakai.
Vermicelli is fat free with low sodium. Not good for those want to lose weight.
It is rich incarbohydrates.Many sweet dishes are prepared with vermicelli like kheer
,Payasam,Biranj.
Pulao vegetable broth are savoury dish. It is not a good source of protein therefore
cooked withother ingredients to obtain from it.
VERMICELLI UPMA
INGREDIENTS
1cup roasted vermicelli
1tbsp oil
1/4tsp mustardseeds
1/4tsp urad dal
few curry leaves
1small onion chopped
1 small tomato chopped
few peanuts
salt to tsate
2 green chilly
400ml water
lemon juice
METHOD
Heat oil and add mustardseeds. when crackle add urad dal and curry leaves.
saute for a minutes to get urad dal brown.
Add peanuts and roast for a minute.
Add green chiily and saute for a minute.
Add onion and saute for 3to 4 minute.
Add tomato and cook to get soft.
Add water and let it boil.
Add salt and let it boil/
when water boil, add vermicelli and cook on a slowflame.
This is gujarati recipe and speak as khichyu in gujarati houses
Easy to make and easily digestable.It is served with peanutoil,methyamasala.
It is prepare from riceflour.Riceflour is glutten free High in fiber.
It has calories,carbohydrates,fat,manganese,and vitamin.
Breakfast prepare from riceflour is sure to keep your stomach satisfied until next meal.
INGRIDENTS
1cup rice flour
1/2 tsp cumminseed roughly ground
1 greenchilly chopped
salt to taste
pinch of soda
1tsp sesame seeds
3cupwater
peanutoil
methyamasala
METHOD
Boil water in heavybottom pan.
Add salt,soda,cumminseeds,greenchilles.sesameseeds,drop of oil.
Meanwhile add water to riceflour and make paste of dropping consistency.
when water comes to boil add this rice paste and stir continuously with a wooden spoon.
cover and cook on slowflame till the mixture leaves the sides of pan.
stir continuously.serve in plate or mould.
garnish with peanutoil,methya masala or green chutney,sev.
you can temper with oil,chopped garlic and red chily powder.
IDLI Idly or ricecake,popular as breakfast foods throughout India.
The cakes are made by steaming a batter consisting of black lentils and rice.
Soft idli can be made by rice and idli rava.
Idli is protein pack breakfast.easily digestable as steamed food
Dal give protein and calcium.Carb content of rice may not be so bad in idl ias it is
steamed and mixed and fermented.Plain idlis are mild in taste but oftenserved with
sambhar and chutney.If batter is prepared earlier,Idli is quick breakfast.
Nutrition value of 1 idli per piece
Energy 40kcal
carbohydrates 7.89g
fiber 1.5g
protein 1.91g
potassium63mg
sodium2.07mg
INGREDIENTS
Idlirice or parboiled rice 2cups
regular rice 1cup
1cup urad dal
pinch of soda optional
salt to taste
1/4teaspoon methidana
METHOD
Wash and rinse rice and dal and soak them separately.
Add methi dana in soaked rice bowl.soak for 4to 6 hours.
Drain excess water before grinding. Grind rice and dal separately.
Add water if required or you may add curd.make smooth
batter.
Transfer in bowl.Add salt and soda bi carb and mix gently.
keep aside for 6to 8 hours for fermentation.
Before preparation,grease idli mould.
Again mix gently the batter.pour laddlefull of batter in each mould.
steam idli for 10 minute in idli maker,Insert knief to check it is done.
Let it cool. remove idli from mould.serve with sambhar,
chutney and malgapudi.
PODIIDLI Podi is most commonly eaten in southIndian homes.
.It is dry powder or malgapodi.Leftover idlis are tossed with
thispowder and ghee,makes spicy idli for breakfast
.
INGREDIENTS
2tablespoon malgapodi powder.
4leftove ridli cut into cubes
2tablespoon ghee
METHOD
Heat ghee in thickbottom pan.
Add the malgapodi powder and saute for a minute on slowflame
Add idli and mix gently.
keep on flame for 1 minute.toss occasionally.
It is best tiffin recipe for kids.Even when you do not have left
over idli,you can make fresh mini idli and prepare malgapodi idli.
Curdidli
4 idli
1/2cup curd
1tablespoon green chutney
1teaspoonfull sev
salt to taste
pinch of sugar
coariender leaves
METHOD Add some water in curd.Add salt and sugar.
whisk properly and make thick buttermilk.
Place idli on a plate.
Pour buttermilk.Garish with chutney,sev and coriender leaves.
LOW CALORIE BREAKFAST
SOYA BEAN Soyabean has numerous uses.Soyabean gives fat free meal.
It is cheap source of protein.100gm of raw soyabeans gives us
445 calories,9%water,30%carbohydrates,20% fat and 36% protein.
It is valuable for its protein content as well as oli content.
Common soyabean products are oil, flour,soyamilk,tofu.
Consumption of soy lower the risk of breast cancer in women.
Soya idli is easy to cook.It is low calorie breakfast.
SOYAIDLI
INGREDIENTS
100gm rice
4tbsp urad dal
4tbsp soyagranules
1/4 tsp methidana
water
salt to taste
METHOD
Soak rice,uraddal and soya granuals seaparately for 4 to 6 hours.
Soak methidana with rice only.
Grind and make paste like idli consistency
Keep aisde for 6 to 8 hours to ferment.
Grease idli mould.
Pour batter and steam idli in idli maker.
serve with chutney.
OATS Oats is balanced food. 30gm oats contains 117 calories,carbohydrates
66%,protein17%fat7%and fibre 11%.It is glutenfree grain
helps to reduceweight,blood sugar and reduce risk of heart diease.Types of oats are
QuickRolled Oats,Oatbran,OatGroats,Scottish Oats
SteelcutsOats,Rolled Oats.Rolled Oats are grind to get flour.
INGREDIENTS
1cup roasted and powdered oats
1/2 cup rava
1/2 cup curd
3/4 cup water
1/4tsp soda bi carb
1/4 cup grated carrot
1 or 3 green chilles
For tempering
1/4 tsp mustard seeds
few curry leaves
1/2 tbsp. oil
METHOD
Mix all the ingredients in a bowl
Add curd and salt
Add proper water make idli like batter
Keep aside for 10 to 15 miutes
Grease idli mould and fill with batter.
Steam idli .
Heat oil in a pan. Add mustard seed.
when crackle add curry leaves.
pour on prepared idli.
serve with chutney
OATS UPMA
INGREDIENTS
1cup oats
1and 1/2 tsp oil
1/4 urad dal
1/2 tsp turmeric powder
few curry leaves
1 greenchilly
1/4 cup finely chopped onion
small carrot finely chopped
few green peas
sugar
salt to taste
METHOD
Heat 1/4 tsp oil and add oats and pinch of turmeric powder and saute on amedium flamefor few minutes.
Let it turn brown. keep aside.
Heat remaining oil in a pan and add mustard seeds.when crackle add urad dal and sautewell.
Add onion and saute for a minute.
Add carrot and green peas and saute for a 3 minute
Add roasted oats,salt, sugar,remaining turmeric powder,mix well and stir for a minute.
Add 3/4 cup water.cover the pan and cook on slow flame for 5to 7 minute.
stir ocassionally.
serve and garnish with dhania.
POHA makes perfect breakfast.Like idli and dosa,poha is popular breakfast
in Indian household.Adding vegetables,peanuts makes high protein meal
.It makes a tasty andhealthy packed lunch for office goers and kids.
Poha helps in weight loss too.
Diet experts recommended poha as an ideal food.Poha is glutten free.
You get iron,vitaminB,protien,carbohydrates from poha
In a cup of poha,23%fat,68%carbs and 8%protein.
POTATO POHA it is very simple and common recipe in Indian breakfast.
INFREDIENTS
1cup poha
1 potato
1greenchilly chopped
1/4tsp mustard seed
few curry leaves
few peanuts
1/4 tsp turmericpowder
salt to taste
1tbsp oil
few coariander leaves
pinch of sugar
lemon juice
sev to garnish
METHOD
Wash and rinse poha thouroughly.keep aside.
Peel potato cut in small piece.chopp chilly
After 15 minutes,take a fork and mix poha gently so while cooking it remains whole.
Add salt,turmericpowder,pinch of sugar and mix gently.
Heat oil in a pan.Add mustardseeds and when crackle add peanuts.
Add mustardseeds and when crackle add peanuts. saute for few minutes.
Add potato piece,saute for few minutes.
Add curry leaves and greenchilly.
Cook untill potato is soft.Add poha and coariander leaves.
Keep on slow flame and mix gently
While serving, add lemon juice,sev, pomegranateseed.
.
DADPE POHE. It is Maharashtrian breakfast. kande pohe is common breakfast in
Maharashtra.Lot of onion is used inkande pohe.In this recipe raw and unwashed poha
is mixed with vegetable and tempered with oil,jeera,curry leaves,greenchillies.
INGREDIENTS
1cup poha
1samll tomato chopped
1medium onion chopped
1/4cup or few piece of cucumber
1/4cup carrot grated or finely chopped
1/2cup grated fresh coconut
salt to taste
few peanuts.
pinch of sugar or powdered sugar
1tablespoon lemonjuice
Tempering
1tablespoonoil
1/2teaspoon cumminseeds
hing
1/2teaspoon mustardseeds
2finelychopped greenchillies
few curryleaves
METHOD
Dry roast poha and keep aside in abowl.let it cool.
Add onion,tomato,carrot and mix well.add salt and sugar.
Add Lemon juice.Add grated coconut. keep aside for
10 minutes and cover with lid.
Prepare tempering.Heat oil in a pan.
Add mustardseeds,cumminseeds and let it crackle.
Add curry leaves,green chilly,peanut.
Saute untill peanuts are roasted.
Add this tempering over poha and mix well.
Serve and garnish with coariander leaves, grated coconut,sev
Cornpoha
Ingredients
1/2cupboiled corn
11/2cup poha
1tablespoon oil
1tsp mustardseeds
1 teaspoon turmericpowder
hing
1/2cup chopped onion
2tspsugar
salt to taste
1 greenchilly chopped
lemonjuice
coariander leaves
2tbsp milk
1 tomato chopped
1/4 cup sev
METHOD
Clean and wash poha and soak for 15 minutes.
Heat oil in athickbottom pan,add mustard seeds
when crackle add hing,onion and saute for 5 minutes
Add sweetcorn and saute for a minute
Add poha and mix well.
add turmeric powder,salt,greenchillies,lemonjuice
and mix well.
keep on a slowflame for 3to 5 minutes.
add milk and mix gently.
serve and garnish with tomato,sev and coariander leaves.
Breakfast recipes from bread
Bread is popular around the world.Bread is served in various forms withany meal of the day
.Bread butter is common and handy breakfast in form of sandwich,or lathered with
jam or butter.white bread and brown bread arecommon bread.
Brown breads are healthier then white bread.They are made with whole wheat flour.
One brown bread gives about 3.9g of protein,23.6gocarbohydrates,2.8g of fiber,
15.2mg of calcium,1.4mgof iron.and 37.3mgof magnesium and other minerals.
Brown bread helps to reduce the risk ofconstipation and piles,Good for diabetics,
control body weight.
Honey and oats bread,Ryebread,Fruitbread,Baguette bread
aredifferent types of bread.
BREAD UPMA
INGREDIENTS
2cups of leftoverbread cubes
1samll onionchopped
1small tomato chopped
1samll potato chopped
1tablespoon oil.
1tsp mustardseed
5to 8 green chillies
1tsp grated ginger
few curry leaves
salt to taste1teaspoon turmeric powder
salt to taste
pinch of sugar
1tsp tomato ketchup
coriander leaves
METHOD
Heat oil in a pan and add mustard seed.
when crackle add curry leaves,grated ginger,
greenchilles and potato piece..
Saute for 5to 8 minutes untill it is soft.
Add onion and saute for few minutes.
Add tomato, turmeric powder salt,chillipowder.
sprinkle 1 tablespoon of water and mix well
.Cook on a slow flame for few minutes
Add tomatoketchup and stir for a second.
Add pinch of sugar and mix
Add breadcubes and mix well. garnish with
coriander leaves.
Simple bread upma
1cupbread cubes
1samll potato chopped
few curry leaves
1grennchilly chopped
1tablespoon oil
salt to taste
pinch of hing
some water
pinch of sugar
METHOD
Heat oil in a thickbottom pan. Add mustardseeds and hing
Whencrackle add curryleaves and potato piece and saute
for 5 to 7 minutes.
Take water in samll bowl and add salt. Mix it.
when potato pieces are done add green chillies and saute
for a while.
Add bread cubes and mix well. Pour salt water and mix
gently.
cook on a slow falme for few minutes.garnish with coarianderleaves.
SPICY CURD BREAD
INGREDIENTS
6to 8 bread slices
1cup curd
1small onion chopped
1/4tsp turmericpowder
1tsp redchillipowder
1tablespoon oil
1/2tsp cummin seeds
salt to taste
hing
1/2tspcumminseeds
few curryleaves
1/4tsp grated ginger
coriander leaves
METHOD
Combine curd and some water and mix well.
Add redchillipowder,turmericpowder and salt. mix well.
Add breadcubes.Mix gently.Keep aside,
Heat oil in thickbottom pan.
Add cumminseeds,hing and curry leaves.
Add grated ginger and saute.
Add onion and saute on a slowflame
Saute till it get brown colour..
Add bread coated with curd and masala.
keep on a slowflame and saute for 5 minutes.
Serve hot and garnish with coriander leave
SPICY SANDWICH
INGREDIENTS
4breadslice apply butter and keep aside
1tablespoon garlic paste
1tablespoon butter
1onion finely chopped
salt to taste
2tomato chopped
1tsp redchilly powder.
1tsp ajwain
1tablespoon sugar
1tsp pepper powderGrated cheese
METHOD
Heat butter in a pan.
Add garlic paste and saute for a while
Add onion and saute till translucent.
Add tomato and cook till turns soft
Add salt,redchillypowder,pepperpowder,
ajwain mix well.
cook for 2to 4 minute and add sugar.
cook on a slowflame for 2 minutes.
remove from gasstove and let it cool.
spread this tomato mixture on bread slice.
spread grated cheese.
Place in Toaster maker to make toasted sandwich.
It is breakfast and also evening snack.
BROKEN WHEAT UPMA
It is cracked wheat or dalia,fada or lapsi.It has lot of calories,fiber,fat, iron.Protein rich and lot of minerals.
1/3cup of brokenwheat contains high fiber.
gives you feeling of fullness and energy.
This is lesser oil recipe.
INGREDIENTS
1/2cup dalia
2tspoil
2greenchillies
1/4tsp mustardseeds1small onion chopped
1/2tspgingergrated
1/2cup carrot,peas frenchbeans
salt to taste
METHOD
Wash dalia thoroughly.
soak for five minutes in hot water.
Drain water and keep aside.
Heat oil in a pressurecooker,add mustard seeds.
when crackle add onion,grated ginger and
greenchiilies and stir for 3 minutes.
Add carrot,frenchbeans,peas and saute on a medium
flame.
Add dalia and stir for a minute.
Add salt and 1and 1/2 cups of water.Mix well.
Cook for 2 whistle.let it cool.
Garnish with coariander leaves
SMOOTHIES It is thick,cold beverage made from pureed fruit,vegetables,yogurtcrushed ice,honeysugar,milk are added
to make tastier and healthy.Simple andquick smoothie is just blend banana,milk,curd,honey,pinch of cinnamon powder
and curshed ice.Smoothie can be a healthy and quick breakfast choice.Getting late for office,smoothies are best option for breakfast.
ORANGE BANANA SMOOTHIE
For 2 glasses
1/4 cup peeled orange segments
1cup thick fresh curds
1/4cup milk
1tsp sugar
1/2cup banana chopped
ice cubes
METHOD
combine all the ingredients and blend till smooth.
pour in a glass and serve
PAPAYASMOOTHIE
makes 2 glasses
1cup papaya cubes
1/4 cup curd
1/2tbsp honey
1/2 cup chilled milk
pour in a glass.
.
carrot and mint
juice serve 2
3carrot peeled
4tbspsugar
1/2tsp ginger grated
1beetrootpeeled
few mintleaves
1tbsplemonjuice
few cubes of ice
METHOD Combine and blend all ingredients and serve in glasses.can add pinch of salt.
,
.
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