Best Breakfast Every Day with These Recipes

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Best Breakfast Every Day with These Recipes

It is said that breakfast should be eaten like a king, lunch like a prince and dinner like a beggar. That is, the most important dose of your diet is in the morning. It not only provides a better lifestyle but also keeps it away from diseases. If the best breakfast (subah ka nashta) is taken in the morning, then the circulation of energy remains in the body throughout the day. But every morning only one question arises that what should be the breakfast in the morning. Although there are many Breakfast Recipes available on the internet, but choosing the best breakfast in the morning is the biggest thing among them. We are here to bring you low oil breakfast and healthy breakfast recipes for vegetarians.

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Healthy Breakfast Recipes – Best Breakfast 

A healthy breakfast in the morning is one in which with the use of less oil, it is also a healthy breakfast. Many people start their morning with tea and snacks in a hurry, but it not only makes you weak from inside but also reduces the energy of the body. A healthy breakfast in the morning should be such that it contains many vitamins and proteins. English breakfast is rarely liked in India. Even today, traditional breakfast is everyone’s favorite here. In such a situation, we have brought here the world’s best breakfast (subah ka healthy nasta) with nutritious breakfast recipe for you.

  1. Sattu paratha
  2. Kale Chane Kebab
  3. Pohe cutlet
  4. Ragi roti
  5. Uttapam

Sattu ka Paratha

Best Breakfast Every Day with These Recipes

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Material-

  • 2 cups Sattu
  • 2 onions finely chopped
  • 5 garlic cloves finely chopped
  • 1 tsp ginger grated
  • 1/2 tsp carom seeds
  • Green chili chopped as per taste
  • juice of 1 lemon
  • 1 tsp amchur
  • Pickle seasoning as per taste
  • Few green coriander finely chopped
  • 2 tsp ghee
  • 2 tsp oil
  • Salt – as per taste
  • Wheat flour – 3 cups

Recipe-

To make Sattu Paratha, first of all take wheat flour and knead it by adding ghee and salt as per taste. Do not knead the dough too soft and keep the dough aside for some time. Now put sattu in a bowl and add garlic paste, ginger paste, finely chopped onion, lemon juice, amchur, pickle masala, green coriander, chopped green chillies, carom seeds, oil and salt as per taste and mix all well. Due to the addition of oil, the mixture will settle together and there is no need to add water.

Now start making Sattu Paratha. For this, make a dough from the kneaded dough and roll it in the shape of a poori. After this, fill the mixture of sattu in the middle of the dough and close it by folding it making a bundle from all around. Now make the dough round first, then press it with the middle of the palms and after that start rolling the paratha. Now take a nonstick pan/tawa and keep it to heat on medium flame. Put some oil on an empty pan and spread it all around. Now put the rolled paratha on it and fry for a few seconds. After this, turn the paratha over and roast it on the other side with oil. Fry the paratha till it turns golden brown from both the sides. After this take out the paratha in a plate. Similarly prepare sattu parathas from the remaining dough and stuffing. Serve them with tomato chutney or curd.

Kale Chane Kebab

Best Breakfast Every Day with These Recipes

Material-

  • 1 cup black gram
  • 3 medium sized boiled potatoes
  • 1 onion, finely chopped
  • 3-4 garlic
  • 1/2 inch piece ginger, grated
  • 2-3 green chilies, finely chopped
  • Coriander, finely chopped
  • 1 tsp garam masala
  • 2 tsp chaat masala
  • Salt to taste
  • oil for frying

Method of making Recipe-

You have to start the preparation of making black gram kebabs a night in advance. Not much to do for this, just soak 1 cup of black gram in water overnight. In the morning, grind soaked gram, garlic and ginger in a mixer grinder. Now take out this mixture in a bowl and mix boiled potatoes in it. After this, add salt, garam masala, chaat masala, finely chopped green chilies, onion, and finely chopped coriander to this mixture and mix it well. Your kebab mixture is completely ready.

Keep the kebab mixture aside for some time. Now heat oil on a nonstick tava (griddle) on one side and make kebabs by hand by taking a little mixture on the other side. Now roast the kebabs from both the sides using very little oil on a nonstick tava (griddle). Your kale chana kebabs are ready, serve them with coriander or mint chutney.

Poha Cutlets

Best Breakfast Every Day with These Recipes

Material-

  • 1 cup poha
  • 2 boiled potatoes
  • 1 finely chopped onion
  • Half finely chopped capsicum (optional)
  • 2 finely chopped coriander
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • half teaspoon garam masala
  • 1 tsp amchur powder
  • 1 teaspoon sugar
  • Salt as per taste
  • 2 tbsp crushed peanuts

Method of Making Recipe-

First of all, take poha and wash it thoroughly with water. After that add water to the poha and soak it for 2 to 3 minutes. Now drain the water from the poha with the help of a sieve and leave it like this for 5-10 minutes, so that it swells well and becomes soft. Now put this poha in a big vessel, mash it and knead it like a dough. Now add potatoes and mash them and mix them in the poha. Now add finely chopped onion, capsicum, finely chopped green chili, cumin, coriander powder, red chili, garam masala, amchur powder, sugar and salt. After this, crush the roasted peanuts and put it in it. Now mix all these ingredients well in the mixture of potato and poha. Now start making cutlets from it.

To make cutlets, heat some oil in a pan on one side and in the other way, take equal mixture of dough and give it a round shape with hands. Now press it and flatten it like a tikki. Prepare the rest of the cutlets in this way as well. Now take four cutlets and place them in the pan and start shallow frying. Fry it till golden brown from both the sides and get crispy. Now serve these cutlets with coriander chutney or tomato sauce.

Ragi Bread

Material-

  • 3 cups ragi flour
  • 1 onion, finely chopped
  • 1 carrot grated
  • 8-10 curry leaves, finely chopped
  • 1 bunch coriander leaves, finely chopped
  • 1/4 tsp red chili powder
  • 1 tsp cumin
  • 1 tsp sesame
  • 1 cup water
  • Salt as per taste
  • 1 tsp oil

Recipe-

Firstly take ragi flour in a big bowl. Now add onion, carrot, curry leaves, finely chopped coriander, red chili, cumin, sesame and salt and mix it well. Now slowly knead this dough by adding water. Then add oil and knead again for a minute. After kneading a smooth and soft dough, start making dough.

Now take a square shaped cotton cloth. If you want, you can also use a new washed handkerchief. To soak the cloth, take water in a bowl, then squeeze the cloth after soaking it and spread it on a flat platform. Now make roti in circular shape by pressing it with your palm. Keep in mind that the cylinder is not to be used for making its roti. If you want, you can apply water in the hands, if you feel the hands sticky, then do this process slowly. When you feel that the thickness of the roti has become according to you, then stop patting it. Keep the pan or tawa on the gas. Once the tawa becomes hot, reduce the flame to medium. Now lift the cotton cloth by holding it by the edges. Remove the cloth gently, so that the roti can easily move onto the pan. Now let the roti cook for 1 to 2 minutes. Gently flip the bread. If you see that the color of the roti has changed, then understand that your roti is ready. Remove the roti from the flame and serve it with vegetables or chutney.

Uttapam

Uttapam

Material

  • 2 cups ground rice
  • 1/2 cup washed urad dal
  • 1/2 tsp fenugreek seeds
  • 2 tsp salt
  • Oil to pour over the uttapam

Recipe-

Soak rice, lentils and fenugreek seeds in water for five to six hours. Now grind them finely in a grinder along with salt and water. The paste should not be too thick. Leave it for five to six hours for the yeast to rise. Heat a tawa and add oil to grease it. When it becomes hot enough, sprinkle some water on it and pour a cup of the mixture over it. Spread it lightly with the help of a bowl. When the edges start to turn light brown, pour oil around it. Now turn the top side over and let it cook from both the sides. For onion uttapam, after roasting the uttapam from both the sides, put finely chopped onion, tomato, green coriander and green chilli on it. Now take it off the pan and serve it with sambhar.

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