Quinoa Poha | Healthy Breakfast Recipe

Quinoa is low in calories and high in good quality proteins, which works well for any weight loss diet plan. Quinoa is a complete source of protein and a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids. It is anti-inflammatory and also a powerful antioxidant. With all these and more nutritional benefits, it’s difficult to resist adding quinoa to your diet.

Quinoa Poha

But how do you really do it without having to change your palate? You can include quinoa in your morning diet by making quinoa poha. Yes, your regular poha gets a makeover by replacing high-carb rice flakes with low-carb, high-protein quinoa. This sweet, spicy, lemony and hearty, that’s how I would describe the flavors in this Quinoa Poha :). Quinoa Poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. 

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Ingredients :
Cooked quinoa – 2 cups
Chopped veggies – 1/4 cup each ( Any veggies of your choice) ( I used beans, carrots, string beans, broccoli, red capsicum, frozen peas)
Finely chopped onion – 1 big
Finely chopped green chilli – 1
Roasted peanuts – 1/2 cup
Mustard seeds – 1 tsp
Curry leaves – 7
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Chaat masala – 1 tsp
Oil – 2 tbsp
Juice of half lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add curry leaves with green chilli.
  3. Now add finely chopped onions and cook until onions are translucent.
  4. Add all chopped veggies with himalayan pink salt and saute for 8 minutes on low heat.
  5. Now add red chilli powder, turmeric and chaat masala. Mix well.
  6. Then add cooked quinoa and saute for 5 minutes on low heat.
  7. Switch off the flame and add lemon juice with fresh coriander leaves. Mix well and serve hot.

75th Independence Day | Celebrate Independence Day With Healthy Sandwich | Open Veggies & Fruit Sandwich

As India celebrates its 75th Independence Day on 15th August 2021, we must remember the rich and diverse culture of our country that has been carried forward for so many years. It starts with hoisting the national flag early in the morning, kids singing patriotic songs as well as an exchange of sweets and greetings. People enjoy the day with their families at home by watching patriotic programs on television and fly kites with friends that symbolize a culture of free spirit and freedom.

Reyansh Made Indian Flag with Lego

Since the day is all about celebrating the country’s freedom besides vibrant and diverse culture, what better than celebrating it through food? Food is one of the best ways of celebrating an occasion or expressing your emotions. Whenever there is an occasion for celebration, the first thing to come to our minds is to cook delicious and elaborate meals for it. So it is only given that we celebrate such an important event of Indian history with food.

Healthy Sandwich

This Independence day while we may not be able to go out and watch the Indian flag being hoisted, here’s a simple and healthy recipe that you can make that both adults and kids will enjoy. Sandwiches are very easy to make and for a tricolor sandwich, you can use different ingredients to give it Indian flag colors. For orange, I used grated carrot and snack tomato. For white, mozzarella cheese. For green, avocado, and green kiwi. Just take a few slices of bread and include ingredients of your choice. As it’s a non-heat recipe, your kids can easily make it too.

Open Veggies & Fruit Sandwich

Ingredients :
Fresh bread – 2 slices

Avocado Spread :
1 Ripe Avocados, pitted and peeled
Black salt – 1/4 tsp
Juice of half lime
Black pepper to taste, optional

Toppings :
Sliced cucumber – 1 small
Snack Tomatoes, sliced
Few Blueberry
Green Kiwi (sliced) – 2
Mozzarella cheese & slice
Grated carrot– 1 small

Other Ingredients :
Juice of one lemon, Salt to taste

Breakfast Sandwich

Method :

  1. Lightly toast your sliced bread until golden brown in a toaster.
  2. Chop, slice, and keep topping ready.
  3. In a bowl add grated carrot. Mix little lemon juice and salt. Keep it aside.
  4. In a bowl, mash together 3 ripe avocados with the help of frock. Mix lime juice, black salt, and black pepper. Mix it well and Avocado spread is ready.
  5. First sandwich – Place sliced snack tomato, mozzarella cheese and then avocado spread with some cucumber slices. Finally place a blueberry on mozzarella cheese.
  6. Second sandwich – Place sliced snack tomatoes , mozzarella cheese slice and then sliced kiwi with some avocado spread. Finally place a blueberry on mozzarella cheese slice.
Open Sandwich Recipe

Besan Dhokla | Steamed Gram flour Sweet Savory Cake | My Favorite Breakfast

Besan Dhokla is one my favorite breakfast. Dhokla is a Gujarati recipe made using besan, baking soda or Eno, and tempered with curry leaves. This vegetarian snack is an ideal dish for occasions like kitty parties, family get together or picnic. It is protein-rich, healthy and very easy to make with very few ingredients.

Besan Dhokla

Besan Dhokla | Steamed Gram flour Savory Cake | My Favorite Breakfast

Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying. Also Besan (Gram Flour) which is its main ingredient, has fewer calories and more proteins as compared to wheat flour. Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast.

Steamed Gram Flour Sweet Savory Cake

Ingredients:
For Dhokla:

Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Oil – 1/2 tsp
Eno or Baking Soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Black mustard seeds or Rai – 1/2 tsp
White sesame seeds – 1 tbsp
Curry leaves – 8
Oil – 1/2 tbsp
Water – 1 & 1/4 cup
Green chili – 2
Juice of one lemon
Sugar – 1 tbsp
Salt – 1/2 tsp

Steamed, Juicy Besan Dhokla

Method:

  1. Mix all ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour Dhokla batter into greased pan and steam for 15-20 minutes. Check with a toothpick if it cum out clean then it’s done. Allow dhokla to cool completely.
  4. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies and then white sesame seeds and curry leaves.
  5. In bowl mix water, sugar and add this mixture to tempering and boil for a minute.
  6. Then switch off the flame and add lemon juice. Mix it well.
  7. Then pour this hot mixture over steamed besan dhokla and cut into the desired shape.
Perfect Snack

Avocado Toast With Fruits & Veggies | Open Avocado Spread Sandwiches | Perfect Brunch Recipe

Creamy avocado spread onto warm toasted bread is one of my favorite quick meals. It’s so delicious and very easy to make. These sandwiches can be assembled in under 5 minutes and they are perfect for breakfast, brunch, lunch, or dinner.

Avocado Toast With Fruits & Veggies

To begin, simply toast bread until crisp. You can use any kind of toast or sliced bread you have but I like to use crusty bread or whole-grain toast. Then, mash an avocado in a bowl with a fork. Add lime juice, salt and pepper then spread the mixture on the toasted slice of bread. Top up with your favorite fruits, veggies, or nuts.

Creamy Avocado Spread

Avocado is one of my favorite fruitAvocado has a very rich, creamy, and buttery texture. It also has an earthy and mildly sweet taste. It is also packed with lots of vitamins and minerals. For an open sandwich, look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy on the inside. Cut avocados in half, remove the pit, scoop the flesh into a bowl and mash it up with a fork.

For these open sandwiches thick-sliced, whole grain bread is best. Golden, well-toasted bread gives a good base. Mashed avocado is more creamy and luxurious than sliced avocado.

Grilled Golden Toast

These open-faced sandwiches are topped with tons of tasty ingredients: Cucumber, Snack tomatoes, Oranges, Kiwi (Green and Yellow), Pineapple, Carrots, and Garlic Mushroom Spinach. 

Healthy Topping

Avocado toast has become my new favorite breakfast. It’s healthy, simple, and delicious and best of all, it’s super easy to make and ready in under 5 minutes. This recipe is for simple avocado toast but the possibilities are endless. Sometimes we like to zest up the avocado toast and top it with snack tomatoes, cucumber, oranges, or kiwi pretty much anything else.

Veggies & Fruit Toppings

Avocado Toast With Fruits & Veggies| Open Avocado Spread Sandwiches | Perfect Brunch Recipe

A great substitute for mayonnaise, creamy avocado offers a similar smoothness and mouthfeel while providing nutrients and healthy fats. A colorful, easy-to-make sandwich that makes for a quick brunch or lunchtime meal.

Ingredients :
Fresh bread, sliced into 8 to 10 half-inch slices (6 slices of bread)

Avocado Spread :
3 Ripe Avocados, pitted and peeled
Black salt – 1/2 tsp
Juice of one whole lime
Black pepper to taste, optional

Toppings :
Cucumber Noodles – 1 small cucumber
Fresh Spinach, rinsed and dried, Mushrooms, Garlic powder, little oil, salt to taste
Snack Tomatoes, sliced
Kiwi (peeled ) – 2
Pineapple (Small Cubes) – 1/2 cup
Apricots (thinly sliced) – 1/2 cup
Oranges wedges – 10
Grated carrot – 1/2 cup

Mix Seeds – Coconut flakes, flaxseeds, sesame seeds, sunflower seeds, melon seeds, pumpkin seeds. 2 tbsp each and mix them with a little salt, dried coriander powder, red chili flakes.

Method :

  1. Lightly toast your sliced bread until golden brown in a toaster.
  2. Chop, slice, and keep topping ready.
  3. In a bowl, mash together 3 ripe avocados with the help of frock. Mix lime juice, black salt, and black pepper. Mix it well and Avocado spread is ready.
  4. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, and enjoy quick, easy, and healthy breakfast.

I made six open sandwiches –

Seeds Sprinkle Open Sandwich –  Add a layer of avocado spread over a piece of toast. Sprinkle mix seeds mixture.

Seeds Sprinkle Open Sandwich

Sunshine Open Sandwich – Add a layer of avocado spread over a piece of toast. Top with orange wedges, and sprinkle with grated carrot and little black salt.

Sunshine Open Sandwich

Cucumber Noodle Tomato Open Sandwich – For making cucumber noodles I used a julienne peeler and squeezed extra water. Add a layer of avocado spread over a piece of toast. Top up with cucumber noodles and snack tomatoes sliced.

Cucumber Noodle Tomato Open Sandwich

Tropical Open Sandwich – Add a layer of avocado spread over a piece of toast. In this open sandwich cubed pineapple and sliced apricot are used as a topping.

Tropical Open Sandwich

Veggies Open Sandwich – In a pan, heat 1 tbsp oil over medium-high heat. Add sliced mushrooms (5 mushrooms) and saute until tender. Then add garlic powder (1/2 tsp) and cook 1 minute. Add chopped spinach (1 cup) and cook for 5 minutes. Sprinkle salt and keep aside. Let it cool down completely. Now add a layer of avocado spread over a piece of toast. Put 4 tbsp of garlic saute mushrooms and spinach.

Veggies Open Sandwich

Kiwi Open Sandwich – In this open sandwich green and yellow kiwi is used as a topping. Add a layer of avocado spread over a piece of toast. Top up with crushed kiwis.

Kiwi Open Sandwich

Red Pasta Sauce (With Veggies) | Healthy Vegetable Red Pasta Sauce

Pasta is a favorite of kids, as well as grown-ups. Pasta sauces, like many meals that have a sauce base, are a great way to up the vegetable intake of your child’s meal. This Veggie Pasta Sauce is made with three vegetables – Carrot, Red Capsicum, Snack Tomatoes and blended smooth, making it perfect for fussy eaters or kids with textural issues.

Red Pasta Sauce (With Veggies)

Preparing the pasta, sauce, and veggies all together will take some time, so if you are looking for a quicker meal, you can prepare the sauce ahead of time and refrigerate it.

Healthy Vegetable Red Pasta Sauce

This red sauce recipe is perfect for pasta, pizza, even in lasagna as well. The secret ingredient is chopped carrots, which gives this pasta sauce a fresh flavor and add a nice sweetness. Once the sauce is pureed, you’ll never see the carrots, but you’ll taste the difference.

Delicious Pasta

Capsicums, available in a multitude of colors, is an excellent source of vitamins A and C. This versatile vegetable can be stuffed, roasted, used in stir-fries, or simply eaten raw as well. Red capsicums are sweeter than green capsicums, but they soften faster and it gives bright red color in this pasta sauce.

Red Pepper

The most famous among the snack vegetables in Holland is the snack tomato (Snoeptomaatjes). They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack. These snack tomatoes have sweet and tart in taste. They are a perfect combination with garlic and carrots, bringing on fresh flavors to a pasta sauce.

Snoeptomaatjes or Snack Tomatoes

Red Pasta Sauce (With Veggies) | Healthy Vegetable Red Pasta Sauce | Three Vegetable Pasta Sauce

This pasta sauce is easy to make everyday pasta recipes. Tomato-based sauces are usually quick to prepare the sauce while making pasta at home, but this pasta sauce uses a puree made from red peppers and carrot adding to the nutrition of the pasta. Do try this …..

Healthy Vegetables Pasta Sauce

Ingredients

Red onions – 1 (chopped)
Red capcicum – 1 (chopped)
Snack tomatoes – 14 (halved)
Carrots – 2 (chopped)
Chopped garlic – 4
Oregano – 1 tbsp
Butter or Olive oil – 3 tbsp
Red chilli flakes – 1 tbsp
Crushed black pepper – 1 tsp
Himalayan pink salt to taste

Vegetable Pasta

Method :

  1. Heat the oil (2 tbsp) in a pan and saute the onion for approximately 3 minutes, stirring occasionally.
  2. Add chopped garlic and saute for another 1 minute.
  3. Add the red capcicum, carrot and snack tomatoes, and cook for a further 8 minutes, stirring occasionally (covered).
  4. Switch off the flame and allow veggies to cool down completely.
  5. Transfer cooked veggies to a blender and blend to a smooth consistency.
  6. In the same pan add 1 tbsp of oil or butter and puree cooked veggies.
  7. Add oregano, red chilli flakes, crushed black pepper, himalayan pink salt and mix them well.
  8. Simmer uncovered for 8 minutes, stirring occasionally until thickened.
  9. Mix cooked pasta with prepared pasta sauce and serve with grated cheese.
Red Sauce Pasta

No Cook Pasta Sauce | Creamy Avocado Pasta Sauce | Green Creamy Pistachio Pasta Sauce | Fruit Base Pasta Sauce

What I love about this sauce is that it’s incredibly easy to make. It requires few ingredients and is ready in minutes. Just add the ingredients to a blender and then blend until smooth and creamy. It’s done ..

No Cook Pasta Sauce

If you are an avocado lover, like me do try this recipe. Avocados have a thick and creamy texture that lends itself so well to both sweet and savory recipes, and they’re a fantastic healthy replacement for heavy cream. It has a very unique creaminess that comes from the avocado without that strong avocado flavor.

Avocado makes this sauce lusciously creamy, while kiwi just the right amount of sweetness. I love the combination of kiwi and avocado. I often use this combination in chutneysmoothie. Then, why not in pasta sauce ? – making pasta sauce is a great way to both use up fruits, nuts, vegetables, and seeds to make all kinds of innovative flavor. Surprisingly, Reyansh loved it and asked me to add cheese.

Green Creamy Pistachio Pasta Sauce

Putting nuts in this pasta sauce is a delicious way to add fiber, protein, and healthy fats. A handful of pistachios contains much of the daily recommended vitamins and nutrients, like vitamin E, and those energy-rich B vitamins. I used pink salt in this sauce recipe as The Himalayan crystal salt contains certain minerals like potassium, calcium, and magnesium that makes it so precious. It is a healthier choice than regular table salt. You can use regular salt also.

Whole Wheat Pasta

No-Cook Pasta Sauce | Creamy Avocado Pasta Sauce | Green Creamy Pistachio Pasta Sauce

Best of all, you can transform a few ingredients into amazing sauce all you need to cook pasta and without any chopping, simmering, or sauteing, either. Just add everything up in a food processor or blender, and then stir it into warm cooked pasta.

Fruit Base Pasta Sauce

Ingredients :

Whole Wheat Spaghetti – 350 grams

Pasta Sauce

Ripe Avocados, pitted and peeled – 2
Garlic ( Grated ) – 3
Kiwi – 2
Water – 1/4 cup
Crushed Pistachios – 1/4 cup
Few Coriander leaves
Juice of one lemon
Crushed black pepper – 1/2 tsp
Oregano – 1/2 tsp
Salt to taste or pink salt

For topping – Sliced snack tomato or Grated cheese

Healthy Pasta Sauce

Method :

  1. In a large pot of boiling 2 cups of water, cook spaghetti according to package instructions. Drain.
  2. Place all the remaining ingredients in a blender Blend until smooth and creamy.
  3. Toss the cooked spaghetti with the avocado sauce. If it’s too thick for your liking, add a little hot water and toss to combine.
  4. Serve immediately and top with sliced snack tomatoes or grated cheese.
Creamy Fruit Base Pasta Sauce

Orangey Besan Dhokla | No Sugar | Healthy Breakfast Recipe

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Being steamed besan dhokla is healthy and nutritious too. It is my favorite breakfast.

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No Sugar Dhokla

Made from besan this dish is nutritious, low calorie, protein-rich recipe ideal for breakfast or snack time. But this Dhokla is little different. It’s Sugarless. Generally, we add sugar to make dhokla little sweet. So I replace sugar with orange juice or mousambi juice. It makes dhokla tastier and healthier.

IMG_4601.JPG
Juicy Dhokla

Ingredients:

For Besan Dhokla:
Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Eno or Baking soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tsp
Water – 1 cup
Green chilli – 3
Lemon juice – 1 tbsp

Fresh orange juice – 1 cup
1/2 cup Pomegranate for garnishing

Method:

  1. Mix all above Dhokla ingredients except Eno and keep aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour Dhokla batter into greased pan and steam for 15-20 minutes.
  4. Check with a toothpick if it comes out clean then it’s done. Allow dhokla to cool completely.
  5. Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies.
  6. In bowl mix water, lemon juice and add this mixture to tempering and boil for a minute.
  7. Then pour this hot mixture over steamed besan dhokla.
  8. Keep aside for 10 minutes. After 10 minutes add fresh Orange juice and serve immediately.

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Besan Orangey Dhokla

Tip :

  • Add juice just before serving.
  • Mosambi juice gives more sweet and tangy taste.
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Healthy Breakfast Recipe

Yellow Moong Dal Dhokla (Savory Steamed Lentils Cake) | Protein Rich Breakfast

Moong Dal Dhokla is a savory steamed cake recipe for breakfast made with yellow moong dal, besan (gram flour), curd, soda, and tempered with curry leaves, sesame seeds. It is best enjoyed with a cup of hot tea.

Healthy Breakfast

Yellow Moong Daal refers to moong beans that have been skinned and split so that they’re flat, yellow and quick-cooking. They’re easy to digest.

Moong Daal Steamed Cake

Ingredients :
For Dhokla:
Yellow moong dal ( washed and soaked for 4 hours or overnight ) – 3/4 cup
Green chilies – 2
Sugar – 1 tsp (optional)
Oil – 1 tbsp
Turmeric – 1/4 tsp
Besan – 1 tbsp
Curd – 2 tbsp
Eno – 1 & 1/2 tsp
Salt to taste

For Tempering:
Oil – 1 tbsp
Mustard seeds or Rai – 1/2 tsp
Chopped Green chili  – 3
White Sesame – 1 tbsp
Lemon juice – 1 tbsp
Curry Leaves – 6
Sugar – 1 tsp (optional)
Water – 1 cup

Method :

  1. Combine soaked yellow moong dal, green chilies, salt, sugar, oil, turmeric powder, besan, curd and blend in a mixer using a little water (2 tbsp) to make a smooth paste.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  3. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it cum out clean then it’s done.
  5. Allow dhokla to cool down completely.
Light & Healthy Breakfast

For Tempering:

  1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  2. Add curry leaves and white sesame, and allow to crackle.
  3. Then add green chili, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
  4. Spread tempering over dhokla. Cut into the desired shape and enjoy.
Tea Time Snack

Vegetable Vermicelli with Quinoa Puffs | Easy Breakfast Recipe | Semiya Upma | One Pot Recipe

Semiya upma is a popular South Indian breakfast dish which is also known as Vermicelli Upma. It is prepared with vermicelli, mixed vegetables, and some mild spices. It is a quick and healthy recipe that you can cook easily in just 20 minutes with simple ingredients.

Vegetable Vermicelli with Quinoa Puffs

Vermicelli is made from semolina, it is used in various cuisines. Now ready roasted vermicelli is easily available in the stores which makes the cooking faster and quicker. But I prefer to use the normal raw Vermicelli. I find the texture of pre-roasted Vermicelli slight chewy (But you can use roasted vermicelli ).

Easy Breakfast Recipe

I like to use lots of veggies when I am making this upma. I have added grated Zucchini, Carrots and Beetroot (My favorite veggie) OR french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews or peanut for some crunch. But I replace nuts with Quinoa Puffs.

Semiya Upma

Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Topping with Quinoa Puffs

Vegetable Vermicelli with Quinoa Puffs | Semiya Upma

A light and healthy upma recipe is made from vermicelli, a traditional type of pasta round in section similar to spaghetti. This simple to make instant pot recipe is perfect for a quick breakfast or dinner.

One Pot Recipe

Ingredients :
Vermicelli – 1 cup
Grated zucchini– 1 medium size
Grated carrot – 1 medium size
Grated beetroot – 1
Finely chopped onions – 1 big
Finely chopped green chilly – 2
Water – 2 cups
Mustard seeds – 1/2 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Puffed quinoa – 1/2 cup
Juice of one lemon
Salt to taste

With lots of Veggies

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds and let it pop. Then add chopped onions and cook until onions are translucent.
  2. Then add grated zucchini, carrot, beetroot, and cook for 5 – 8 minutes on high flame.
  3. Lower to flame and add pav bhaji masala, green chili, salt. Cook for 15 seconds and then add water. Bring the water to boil.
  4. Now add Vermicelli slowly. Carefully mix while adding so that there aren’t any lumps.
  5. Reduce the heat to medium and cover partially and cook for 5-8 minutes.
  6. Remove the lid and let it cook in medium-low heat for 5 minutes until the moisture is all absorbed.
  7. Switch off the flame. Add lemon juice and Quinoa Puffs . Mix them well and cover the lid. Keep aside for 5 minutes.
  8. Serve hot with adrak wali chai.
Breakfast Recipe

Rava or Semolina Ka Dhokla | Savory Steamed Cake With Semolina | Healthy Breakfast

Rava Dhokla, a popular Gujarati snack, is steamed savory cakes which can be made in a variety of ways. They are soft and fluffy and are a perfect healthy breakfast or snack to enjoy with Kiwi Avocado Coriander Chutney.

Rava or Semolina Ka Dhokla

Rava Dhokla is a light and healthy evening snack which is very easy to make. Rava is also known as sooji or semolina. Rava or Semolina is made up of durum wheat which means it keeps you full for a longer period of time and prevents you from overeating. Rava Dhokla is made within 15 minutes (excluding soaking time), so it’s a perfect breakfast recipe.

Rava or Semolina

Rava or Semolina Ka Dhokla | Savory Steamed Cake With Semolina | Healthy Breakfast | Evening Snack – Rava Dhokla

The light yet filling snack is a healthy option and just perfect for evening snacks with a cup of hot tea. This dhokla recipe can be prepared in 20 minutes that makes it a great option for snacks when unexpected guests arrive.

Savory Steamed Cake With Semolina

Ingredients :
Fine Rava – 1 cup
Curd – 1/2 cup
Water – 1 cup
Oil – 1 tbsp
Eno – 1 tsp
Lemon juice – 3 tbsp + 1 tsp
Salt to taste

Tempering :
Mustard seeds or Rai – 1/2 tsp
White Sesame seeds – 1 tbsp
Curry leaves – 4-6 leaves
Oil – 1/2 tbsp
Water – 4 tbsp
Chopped green chili – 1

Method :

  1. Mix all ingredients except Eno and keep aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  3. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it comes out clean then it’s done. Allow it cool down.
Rava Dhokla

For Tempering:

  1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  2. Add curry leaves and white sesame seeds, and allow to crackle. Then add chopped green chili. Now add water, let it boil for 1 minute. Switch off the flame.
  3. Spread tempering over dhokla and cut into the desired shape and enjoy.
  4. Enjoy with green chutney or sauce.
Tea Time Snack

Tips :
If you don’t have fine sooji just grind normal sooji into the mixer.
If dhokla doesn’t turn out spongy it may be for the following reasons:

  • When the batter has not enough moisture.
  • Keeping the batter for a long time after adding Eno.
  • Steaming on high flame for a long time.
  • If Rava is not properly soaked the dhokla will not be spongy.
Sooji Dhokla

Greek Yogurt Breakfast Bowl | Morning Yogurt Protein Rich Bowl | Green Greek Yogurt Bowl

Greek yogurt is another excellent source of protein to eat in the morning. It is also rich in calcium, contains probiotics that help support a healthy gut and immune system.

Healthy Breakfast Bowl

This green greek yogurt energy bowl is packed with fruits and vegetable that give you plenty of energy to help you power through the day. It has cucumber, avocado (My favorite), kiwi (with skin), mung bean sprouts topped with roasted pumpkin seeds and dried coriander leaves.

Green Greek Yogurt Bowl

Kiwi is one my favourite fruits. The kiwifruit skin is completely edible and makes this nutrient-dense fruit even more nutritious. A recent study shows that eating the skin triples the fiber intake compared to merely eating the flesh and by not peeling the skin, you preserve much of the vitamin C content as well.

Kiwi With Skin

Greek Yogurt Breakfast Bowl | Morning Yogurt Protein Rich Bowl | Green Greek Yogurt Bowl

Ingredients : Serving 2

Plain greek yogurt – 1 cup Toppings –
Chopped cucumber – 1/2 cup
Ripe Avocado – 1
Kiwi (chopped ) – 1
Mung bean sprouts – 1/2 cup
Roasted pumpkin seeds – 1/4 cup
Dried coriander leaves powder – 1/2 tsp

Perfect Breakfast For Busy Morning

Method :

  1. Place Greek Yogurt in Bowl.
  2. Top all above ingredients and enjoy healthy breakfast.
Quick Breakfast

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.

It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.

Sprouts Paneer Stuffed Paratha

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.

Healthy Breakfast Recipe

Ingredients :

For Dough:
Whole wheat flour – 1 cup
Boiled and puree beetroot – 1
Oil – 1 tsp
Warm Water as needed

For Stuffing:
Green moong sprouts – 1 cup
Onion -2
Crumbled paneer – 1 cup
Finely chopped green chili – 2
Few finely chopped coriander leaves
Red chili powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Pav bhaji masala – 1 tsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Salt to taste

Oil for roasting

Method :

For Dough:

  1. Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
  2. Mix all dough ingredients and make a soft dough. Keep it aside (covered).
Healthy Stuffing – Sprouts & Paneer

For Stuffing:

  1. Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
  2. Then coarsely grind boiled sprouts along with green chili.
  3. Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
  4. Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.
Served with Sesame Dip

For making parathas:

  1. Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
  2. Roll gently and sprinkle flour as required while rolling.
  3. Heat tava and let it become hot. Place the paratha on the hot tava.
  4. Roast from both the sides till golden with a little oil.
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