It is supremely important to have a healthy breakfast, if you want to start your day well. An empty or an overstuffed stomach either makes you dull or sluggish. Try out these amazing ideas that are easy to make and delicious too.
Homemade Muesli Bars
Ingredients:
Butter – 1/2 cup, unsalted
Brown Sugar – 1/3 cup
Honey – 3 tblsp
Oats – 1 cup
Hazelnuts – 1/3 cup, chopped
Coconut – 1/3 cup, shredded
Sesame Seeds – 1/3 cup
Method:
– Mix the butter, brown sugar and honey in a pan.
– Cook, stirring continously, on low heat till the butter melts and sugar dissolves.
– Remove and keep aside.
– Add the oats, hazelnuts, coconut and sesame seeds.
– Mix well.
– Transfer this mixture into a greased baking dish.
– Bake for 16 to 18 minutes or till the top is brown in a preheated oven at 180C/350F.
– Remove and keep aside.
– Once cooled, cut them into bars and store in an airtight container.
– Serve as a snack.
Mixed Sprouts Sandwich
Ingredients:
Mixed Sprouts – 1 cup
Coriander Leaves – 1 cup
Green Chillies – 3
Bread Slices – 6 to 8
Wheat Flour – 1 tsp
Oil – 1 tsp
Salt as per taste
Ghee as required
Optional Ingredients:
Onion – 1, sliced
Tomato – 1, sliced
Method:
– Heat 1 cup of water in a pan and bring to a boil.
– Add the sprouts for 10 minutes and drain well.
– Add salt and grind to a coarse paste in a mixie.
– Heat little oil in a pan.
– Add the ground paste.
– Mix the wheat flour in little water and add to the pan.
– Stir-fry for a minute or two and remove.
– Grind the coriander leaves, green chillies and little salt to a fine paste.
– Spread this green chutney on the bread slices.
– Add 1 or 2 tblsp of the ground sprout paste to 3 or 4 slices and spread evenly (on top of the green chutney).
– Cover with the remaining slices.
– Heat a tawa over medium flame.
– Place the prepared sandwiches and apply little ghee around the edges.
– Cook for a minute on both sides and remove.
– Alternatively, place them on a sandwich maker and cook.
– Serve with ketchup.
Aloo Poha
Ingredients:
Poha (Aval) – 1 cup
Potato – 1, peeled, finely chopped
Onion – 1, chopped
Carrot – 1 tsp, grated
Green Chillies – 2
Oil – 2 tsp
Mustard Seeds – 1/4 tsp
Urad Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Salt as per taste
Curry Leaves – few
Coriander Leaves – few
Method:
– Boil the potatoes until tender and remove.
– Sprinkle a bit of water on the poha and keep aside for 15 minutes.
– Heat oil in a pan.
– Fry the mustard seeds, urad dal, bengal gram dal and fry for 30 to 45 seconds.
– Add the onions, green chillies, potatoes, carrot and salt.
– Stirfry for a minute.
– Squeeze dry the poha and add to the pan.
– Stir to mix well.
– Garnish with curry and coriander leaves.
– Remove from flame and cover with a lid for 5 minutes.
– Serve hot. Tip: If desired add fried peanuts or cashew nuts.
Veggie Wrap
Ingredients:
Carrot – 1, finely sliced
Capsicum – 1, finely sliced
Red Onion – 1, sliced
Cucumber – 1, medium, sliced
Tomato – 1, sliced (optional)
Honey – 1 tsp
Dijon Mustard – 1 tsp
Plain Yogurt – 3 tblsp, strained well to remove all liquid
Rotis – 4, readymade or freshly made
Mint Leaves – few
Lettuce – few, torn
Method:
– Mix yogurt, mustard and honey in a bowl.
– Spread this evenly on the rotis.
– On one half of the rotis, place the carrot, capsicum, cucumber and red onions.
– Garnish with mint leaves on top.
– Roll tightly and serve.
– If desired, cut the wraps into halves or quarters.