Easy & healthy breakfast recipes are a must for the rush hour. It is always said you should start your day with a good meal. However, it is here that most people get disarray. Not eating breakfast on time, results in headaches, acidity and even migraine. Indian breakfast recipes help you eat a balanced diet too. You need not have fried stuff daily but steamed idli, dhokla low oil upma dosa help you have a good breakfast daily.Indian veg recipes has a perfect mix of everything. Yes, everything is important whether its vitamins and minerals or carbohydrates, proteins and fat. Everything in a limited quantity is good for the body else it results in cravings. You do not need to have eggs and milk for a complete meal. There are lots of veggies and fruits which help you achieve the target.
Some people take tea or coffee empty stomach. This leads to acidity over a period of time. Always have something to eat when you have your cuppa. You need them to cook fast and taste good even when you are in a hurry. Good food makes a great start for the day.
If you do not have time to cook in the morning, have a bowl of overnight oats or any recipe from Indian breakfast menu. At least eat something rather than staying hungry. It is quite a long gap from the time you have eaten dinner and staying hungry as you go working along with routine only increases acidity.
At our home, we do not believe in food wastage, hence if we have left over rice or flatbread, we temper them with some spices and use it as a breakfast on next day.
You can temper with any spices, the core of the being
- Mustard seeds
- Cumin seeds
- Curry leaves
See the recipe below which is both vegan and gluten-free and an example of using left over rice.
Chitranna | South Indian Lemon rice | Nimmakaya pulihora recipe
- 1.5 cup cooked rice
- 3 tablespoon lemon juice
- ½ teaspoon turmeric powder
- 2 tablespoon oil
- 1 tablespoon urad dal/split black gram soaked in water for 20 mins and drained
- 1 tablespoon channa dal/split bengal gram soaked in water for 20 mins and drained
- ¼ cup peanuts fried or roasted
- Generous pinch of heeng/asafoetida Avoid if gluten-free
- 1 teaspoon mustard seeds
- ½ teaspoon ginger
- 3 sprigs of curry leaves
- 2 dried red chilli optional
- Salt as per taste
- Heat a pan. Fry peanuts and keep it aside or use air fried peanuts. Add mustard seeds, dried red chilies and curry leaves. Let it splutter.
- Now, add soaked dal/lentils, ginger, asafoetida and let it cook for couple of minutes.
- Meanwhile, add turmeric powder, lemon juice and salt to cooked rice.
- Mix rice with tempering with fried or roasted peanuts.
- Serve hot.
You may also use left over rice for this recipe.Only add the lemon mix to it.
Click here to see another interesting flatbread recipe eaten for breakfast -Besani.