Rediff reader Sangita Agrawal shares some healthy breakfast options to try from.
Moong Dal Chilla
Serves: 4
Prep time: 10 minutes + 4 hours soaking time
Total time: 30 minutes
Ingredients
- 1 cup moong dal (split green gram) soaked for 4 hours
- 2 green chillies chopped
- 1 tbsp ginger chopped
- ¼ tsp hing
- 1 cup onion chopped fine
- ¼ cup coriander chopped fine
- 1 tsp jeera (cumin)
- ½ tsp red chilli powder
- Salt to taste
- Oil for pan frying
Method
- Strain the moong dal (split green gram) in a colander.
- In a blender add dal, green chills, ginger and hing and grind to a paste.
- Take the dal mix out in a bowl and add salt, chilli powder, jeera, chopped coriander and mix well.
- Adjust the consistency by adding water if required. The batter should be of medium consistency.
- Heat a nonstick skillet, pour 2 serving spoon of the batter in the center and spread it evenly with the back of the spoon to make as thick or thin chilla as per your taste.
- Sprinkle onions on the chilla and gently press the onions with a help of a spatula.
- Drizzle 1/4 teaspoon of oil all around the edges and roast till golden.
- Flip to the other side and drizzle ¼ teaspoon of oil and roast.
- Serve with green chutney and tomato ketchup.
Grilled Zucchini Eggplant Sandwich
Serves: 1 serving
Prep time: 10 minutes
Total time: 15 minutes
Ingredients
- 3 slices of bread
- 1 slice of baingan (eggplant)
- 3 slice of zucchini
- 1 tbsp sliced capsicum
- 2 tbsp cheese grated
- Salt and pepper to taste
- ½ tsp olive oil
- 1½ tsp butter
- 2 tbsp red pepper sauce
Method
- Cut the bread with a round cutter into a circle.
- Heat a pan; add olive oil, zucchini, eggplant and roast on high heat on both the sides till cooked. Season with salt and pepper. Keep aside.
- Similarly roast the capsicum also.
- Butter all the three bread slice on one side and grill.
- Apply the pepper sauce on 2 slices.
- Place the eggplant on the first slice on the sauce side. Arrange half of the capsicum and cheese.
- Place the second slice with the sauce side up.
- Place the zucchini and then follow the same order.
- Place the third slice, butter side up.
- Grill till the cheese melts.
- Serve warm.
Moong Dal Ka Paratha
Serves: 5 to 6
Prep time: 10 minutes, Soaking time 4 hours
Total time: 30 minutes
Ingredients
- ½ cup moong dal (yellow lentil) soaked for 4 hours
- 1½ cup atta (wheat flour)
- 1 tbsp dhania (coriander) chopped
- 1 tbsp dhania powder (coriander)
- 1 tsp lal mirch powder (chilli)
- ½ tsp haldi (turmeric)
- 1/3 tsp hing (asafoetida)
- 2 tbsp oil
- Salt to taste
- Oil for smearing the paratha
Method
- In a large bowl, mix all the ingredients well.
- Make soft dough by adding water.
- Cover the dough and rest for 15 minutes.
- Take lemon size ball from the dough; roll with the help of dry flour.
- Place on a hot griddle and flip after it is roasted a little.
- Apply oil and flip again and apply oil to this side also.
- Remove when roasted well on both the sides.
Mango Suji Halwa
Serves: 4 to 5
Prep time: 5 minutes
Total time: 25 minutes
Ingredients
- ½ cup rava / suji (semolina)
- 1 cup mango pulp
- 1/3 cup + 1 tbsp ghee
- ½ or ¾ cup sugar
- ½ tsp elaichi powder (cardamom)
- 1 tbsp almonds/ cashew chopped (optional)
- ½ cup milk
- ½ cup water
- Food colour (optional)
Method
- Mix water and milk and bring to boil. Set aside.
- Heat 1/3 cup ghee in a pan; add suji and saute on low heat till golden.
- Sprinkle 2 tbsp water and saute till the moisture evaporates.
- Pour in the hot water and milk, stir till no lumps are there.
- Add mango pure and stir till it thickens.
- Add sugar and stir till the sugar melts and the halwa is thick.
- Switch off the heat and add cardamom powder.
- Add 1 tbsp ghee and mix.
- Garnish with almond and serve.