BREAKFAST RECIPES

Upma

  • Ingredients:
    • Semolina (Rava): 1 cup
    • Vegetables (finely chopped): Carrot, beans, peas
    • Water: 2.5 cups
    • Ghee or Oil: 2 tbsp
    • Mustard seeds: 1 tsp
    • Curry leaves: 8-10
    • Green chilies: 2 (chopped)
    • Salt: To taste

  • Process
    • Roast semolina in a dry pan until aromatic and light golden.
    • Heat ghee or oil in a pan, splutter mustard seeds, and sauté green chilies and curry leaves.
    • Add chopped vegetables and sauté for 2-3 minutes.
    • Pour water into the pan, add salt, and bring to a boil.
    • Gradually stir in roasted semolina while continuously stirring to prevent lumps.
    • Cook on low heat for 3-4 minutes, then turn off the heat.
    • Garnish with coriander leaves and serve hot.

SPINACH AND CORN PANCAKES

    • Ingredients:
      • Spinach (finely chopped): 1 cup
      • Corn kernels (boiled): 1/2 cup
      • Whole wheat flour: 1 cup
      • Gram flour (Besan): 1/4 cup
      • Yogurt: 1/4 cup
      • Green chilies (chopped): 1-2
      • Cumin powder: 1/2 tsp
      • Salt: To taste
      • Water: As needed (to adjust batter consistency)
      • Oil: For cooking

    • Process:
      • In a bowl, mix whole wheat flour, gram flour, yogurt, cumin powder, and salt.
      • Add chopped spinach, boiled corn kernels, and green chilies to the mixture.
      • Add water gradually to form a smooth batter (pancake consistency).
      • Heat a non-stick pan and grease it lightly with oil.
      • Pour a ladle of batter onto the pan and spread it gently to form a pancake.
      • Cook on medium heat until golden brown on one side, then flip and cook the other side.
      • Repeat the process with the remaining batter.
      • Serve hot with yogurt, chutney, or ketchup.

SWEET POTATO AND COCONUT PARANTHA

    • Ingredients:
      • Sweet potato (boiled and mashed): 1 cup
      • Grated coconut (fresh or desiccated): 1/2 cup
      • Whole wheat flour: 2 cups
      • Jaggery (grated): 1/4 cup
      • Cardamom powder: 1/2 tsp
      • Salt: A pinch
      • Ghee or oil: For cooking
      • Water: As needed (to knead the dough)

    • Process:
      • In a bowl, mix boiled and mashed sweet potato with grated coconut, jaggery, and cardamom powder.
      • Add whole wheat flour and a pinch of salt to the mixture.
      • Knead the ingredients into a soft dough, adding water as needed.
      • Divide the dough into small portions and roll each portion into a ball.
      • Flatten each ball into a disc using a rolling pin, dusting with flour to prevent sticking.
      • Heat a skillet or tawa and cook the paratha on medium heat until golden spots appear on both sides.
      • Brush with ghee or oil while cooking for extra flavor.
      • Serve hot with yogurt, butter, or a side of pickle.