In today's busy world, everyone is so busy that they don't give priority to food and skip breakfast most of the time. Here are 5 easy breakfast recipes that will just take 5 -10 minutes to prepare.

SO STOP SKIPPING BREAKFAST AND GIVE PRIORITY TO FOOD AS YOU ARE WHAT YOU EAT!

1. POHA 

Ingredients 

  • Cup Poha/chivda (pressed rice)
  • 1 Tbsp Oil 1/8 tsp Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 Cup Onions, finely chopped
  • 8-10 Curry leaves
  • 2-3 Whole red chillies
  • 1/2 Cup Potatoes (diced small)
  • 1/2 tsp Turmeric
  • 2 tsp Salt
  • 1 tsp Green chillies, finely chopped
  • 1 Tbsp Lemon juice
  • 1 Tbsp Coriander leaves, chopped
  • For garnish Lemon wedges

Method

1. Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.

2. Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.

3. When onions are light brown, add potatoes, and turn around till they look a bit glossy.

4. Add the turmeric and sauté over low heat till the potatoes are cooked through.

5. Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.

6. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.

7. Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.

2. CABBAGE AND PANEER GRILLED SANDWICH RECIPE

Ingredients      

  • 2 bread slices     
  • 1/2 cup grated cabbage     
  • 2 tbsp crumbled paneer (cottage cheese)     
  • 1 tbsp chopped coriander (dhania)     
  • 1 tsp finely chopped green chillies     
  • salt to taste.

Method 

1. Combine the cabbage, paneer, coriander, green chillies and salt in a deep bowl and mix well.you can prepare it in night also.

2. Spread 2 bread slices on a clean, dry surface and butter them lightly.

3. Place the prepared filling between bread slice.

4. Grill in a greased griller for 5 to 7 minutes or till the sandwiches are brown and crisp.     

Serve immediately!

3. METHI ROTI USING MILLETS

Ingredients    

  • 1/2 cup finely chopped fenugreek (methi)    
  • 2 tbsp finely chopped onions    
  • 1 tsp finely chopped green chillies    
  • 1 tbsp jowar (white millet) flour    
  • 1 tbsp ragi (nachni / red millet) flour    
  • 1.5 tbsp wheat flour   
  • chilli powder according to taste   
  • turmeric powder (haldi) - according to taste   
  • coriander (dhania) powder-  according to taste   
  • cumin seeds (jeera) powder -  according to taste   
  • chopped coriander (dhania) - according to taste   
  • salt to taste   
  • 1/2 tsp oil brush (for greasing) and cooking  

Method

1.  Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.you can knead it in night also.

2. Divide the dough into 2 portions

3. Place a portion of the dough on rolling board and flatten circle shape rotis by with a help of rolling pin.

4. Heat a non-stick tava (griddle) and grease it with oil, put the rolled rotis and cook the rotis  on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides.

5. Repeat steps for second roti also.

6. Serve immediately with curds and mint chutney

4. VEGETABLE IDLI

Ingredients 

  • 4 tbsp coarse sooji (semolina)
  • 1 tbsp yogurt (dahi, curd)
  •  Bell pepper (finely chopped, capsicum, I like using green and yellow for color)
  • 1 green chili (finely chopped)
  • Small piece ginger (finely grated)
  • 1 Tbsp cilantro (chopped, hara dhania)
  • ½ - 1 cup water (as needed)
  • ½  tsp ENO (fruit salt)
  • 1 tsp salt for seasoning
  • 1 Tbsp oil
  • 1/4 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)

Method

1. Seasoning:heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.

2. Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set a side for at least 30 minutes.

3. Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.

4. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming.  You can prepare it in night also.

5. Immediately begin pouring idli maker and steam in a pressure cooker with some water boiled in it.Do grease idli maker plate with little oil,so that idli comes out easily later on.

6. Cook the idlies for five to ten  minutes .

7. Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy.

5. HUNG CURD VEGETABLE SANDWICH

Ingredients

  • Hung yogurt ½ cup
  • Carrot grated 1 tablespoons
  • Cucumber peeled and cut into roundels Tomato cut into roundels 1 medium
  • Brown bread slices 2
  • Salt to taste
  • Crushed black peppercorns to taste
  • Oregano according to taste
  • Fresh parsley chopped ½ teaspoon
  • Any other vegetables of your choice like Zuchini,Bell Pepper,CapsicumButter for spreadingTomato ketchup to serve                                      

Method      

1. Take hung yogurt in a bowl. Add carrot and other grated vegetables if you use, salt, crushed peppercorns, parsley and mix well.     

2. Spread some butter on one side of 2 bread slices and some hung yogurt-carrot mixture.     

3. Place few cucumber roundels and tomato roundels on top of hung yogurt-carrot spread. Cover with buttered slices.    

4. Slant Cut the prepared sandwiches into two portions.  

5. Serve with  tomato ketchup.

I hope you all like my this blog and will not skip breakfast now.  For each recipe you can prepare the ingredients in the night itself and in the morning it will just 5 minute to prepare it. If you have any other query for any recipe write in the comment section it will be replied by me personally