Tuesday, February 23, 2016

Quick and healthy breakfast recipes for vegetarians

Breakfast is utmost important meal of the day. To be energized one should never skip the breakfast. Here are few quick n healthy breakfast ideas.

Option 1 -  Vegetable Sandwich
Time to cook - 20 minutes

Brown bread
One small onion
Two tomato
One medium size cucumber
Green chili
Green coriander leafs
2-3 cloves of garlic
1 slice of ginger
1 tsp cumin powder
Salt to taste
Butter or oil for grilling

Cooking steps:

Cut onion, tomato and cucumber in small size equal pieces and keep aside.
Make a fine paste of one tomato , green chillies, garlic, ginger and coriander leafs. Put     all ingredients into grinder and add little water to make thick fine paste.
Mix the paste with diced vegetable and add cumin powder and salt according to taste.
Fill the mixture in desired quantity between slices of bread.
Coat the outer side of bread slice with butter or oil and grill in sandwich maker.

Serving suggestion:

Vegetable sandwiches can be served with tomato ketchup and a glass of orange juice or a cup of coffee/tea.


Shredded cheese can also be added to the filling to enhance the taste or you can enjoy the low fat one without cheese.

Option 2 -  Garlic Spinach Peas Paratha 
Freshly prepared Indian flat bread

Time to cook - 30 minutes

Two cup whole wheat flour
Half cup boiled yellow split peas
Half cup washed n pureed spinach
1 tsp garlic paste
1 tsp bishops weed
1 tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
Oil to cook

Cooking steps:

Mix one and half cup wheat flour with garlic paste, bishops weed, red chili, salt and coriander powder.
Add boiled yellow peas and spinach purée in the flour mixture and slowly mix with one hand to make a dough. Little water can also be added if required to make the dough smooth.
Put a tsp of oil above the dough and knead it again to increase the binding of flour and other ingredients.
Now pull a small part of dough and make a ball with both hands.
Place the ball on flat surface and roll with a rolling pin up to 5 to 7 cm of radius. We can dust with wheat flour while rolling the paratha if required.
Now put the rolled paratha on heated tava , pan or griddle on medium heat. Flip the paratha when slightly cooked from the one side.
Cook on the other side until brown round spot start appearing on that side and flip again.
Apply a tsp of oil on both side and flip side by side to make paratha crisp.
Remove the hot paratha from the tava and serve with yoghurt.

Serving suggestion:

Parathas can be served with mint yoghurt or butter. Just add one tsp of pureed mint leaves in a bowl of yoghurt and mix well. Add roasted cumin seed , pepper and salt to enhance the flavor of mint yoghurt.

More options are coming soon.....

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