6 Healthy Breakfast recipes for 6 days | Quick breakfast ideas

6 Healthy breakfast recipes for 6 days | Quick breakfast ideas

Breakfast is often called ‘the most important meal of the day’, and for good reason. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health.

00:00 Introduction
00:50 Sooji appe / appam with coconut chutney
04:57 Vegetable chilla with boiled chickpeas
08:20 Sprouted moong recipe
09:10 Aloo paratha recipe
12:38 Foxtail millets upma recipe
16:05 Fried idlis recipe

ingredients
FOR SOOJI APPE
sooji – 1 cup
curd – 1/2 cup
salt – as per taste
onion – 1 med sized ( finely chopped)
capsicum -1 med sized ( finely chopped)
carrot – 1 med (finely chopped)
for tempering – oil (1 tsp), mustard seeds (1/2 tsp), curry leaves
Eno – 5g ( 2.5g for each batch)

FOR COCONNUT CHUTNEY
coconut – 1 cup (small)
roasted chana daal – 1/4 part of coconut
green chilli – 2
garlic cloves -2
coriander leaves
salt as per taste

FOR VEG CHILLA WITH BOILED CHICKPEAS
overnight soaked chickpeas – 1 cup
salt as per taste
green chilli – 1
ginger – 1/2 inch (cut into small pieces)
ccoconut pieces (small) – 15-20

FOR VEGETABLE CHILLA
whole wheat (atta)- 1.5 cup
gram flour (besan) – 1/4th cup
rice flour – 1/4th cup
cucumber – 1 large
carrot – 1 med
beetroot – 1 small
green chilli – 6-7
garlic cloves – 8-10
salt as per taste
turmeric powder – 1/2 teaspoon
jeera powder – 1/2 teaspoon
methi powder – 1 teaspoon
ajwain -1/2 teaspoon
curd – 2 tablespoons
coriander leaves

FOR SPROUTED MOONG RECIPE
sprouted moong – 1 cup
tomato – 1med sized
onion – 1 small sized
green chilli – 1-2
coriander leaves
salt as per taste
jeera powder — 1/2 teaspoon
lemon – 1/2

FOR ALOO PARATHAS
boiled potato – 3
green chilli -2-3
onion – 1 med sized
coriander leaves
red chilli powder – 1/2 teaspoon
jeera powder – 1 teaspoon
turmeric powder – 1/4th teaspoon
salt per taste
ajwain – 1/2 teaspoon

FOR MILLETS UPMA
foxtail millets – 50 g
ghee -2 tablespoons
mustard seeds – 1/2 teaspoon
jeera – 1/2 teaspoon
curry leaves – 10-12
green chiili – 2-3
carrot – 1 med sized
cabbage -1 small cup
corn seeds – 1/2 small cup
tomato – 1 med sized
turmeric powder – 1/2 teaspoon
salt as per taste
sugar – 1 teaspoon
coriander leaves

FOR FRIED IDLIS
FOR IDLI BATTER
sooji – 1.5 cup
curd – 1/2 cup
water (to mix )- 1 cup (approx)
salt – 1/2 teaspoon ( as per taste)
carrot(chopped) – 1 med sized ( use half)
cabbage( chopped) – 1 med sized cup ( use half)
Eno- 5g

FOR IDLI FRY
oil 2-3 tablespoons
mustard seeds – 1/2 teaspoon
curry leaves
green chili – 2-3
onion – 1 med sized
carrot – remaining half
cabbage – remaining half
capsicum – 1 small
red chilli powder – 1/2 teaspoon
turmeric powder – 11/2 teaspoon
salt as per taste
sugar – 1 teaspoon
tomato sauce – 1-2 tablespoons
coriander leaves

Your queries:
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