Tag Archives: healthy breakfast

Broccoli Potato Paratha

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Broccoli Potato Paratha is one such delicious, easy and simple paratha that can be made in minutes and packed in lunch box for kids. It goes out well with pickle, curd or raita or tomato ketchup. A healthy, easy, simple and delicious breakfast idea for kids.

CLICK HERE for more paratha and breakfast recipes. Let me share the recipe…

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Broccoli Potato Paratha – Breakfast Recipes

Ingredients:

  • Broccoli – 1 head
  • Boiled potato – 300 gms
  • Cumin powder – 1 ½ tsp
  • Green chilli – 1 no
  • Wheat flour – 3 cups
  • Oil – 4 tbsp
  • Salt to taste

Making of Broccoli Potato Paratha –

 

Preparation:

  • Separate the florets of broccoli, coarsely grind it in a mixier.
  • Take wheat flour, salt in a bowl, make a well in the centre, pour water and knead it to dough.
  • Pour 2 tbsp of oil and knead the dough for few mins and let it rest for 15 mins.
  • Meanwhile, heat a kadai, add the ground broccoli, saute for 2 mins.
  • Add cumin power, salt and cook for 2 mins.
  • Add the boiled potatoes, mash it well and mix it to the broccoli. Remove from fire and wait until it comes to room temperature.
  • Dust the flour in the working space, take a small portion of the dough, roll it (thick) and place a tsp of broccoli potato mixture in the centre.
  • Roll it all together to a ball, again dust the working space and gently roll the dough.
  • Meanwhile heat a tawa, drizzle little oil, gently transfer the rolled dough to the tawa.
  • Cook on both sides, by swapping them in regular intervals and drizzling little oil along the sides of the paratha.
  • Remove it from fire.

Serve hot with pickle, curd or raita or any dips.

Kambu Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

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Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.

It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Kambu / Pearl Millet / Bajra IDly Dosa Batter

Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.

This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…

Ingredients:

  • Kambu / Pearl Millet / Bajra flour – 3 cups
  • White Lentils / Ulundu / Urad dal – 1 cup
  • Salt to taste

Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –

Preparation:

  • Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
  • Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
  • Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
  • Cover and let it ferment overnight.
  • After fermented, transfer it to an air-tight container.
  • Refrigerate as it stays fresh for 4 to 5 days.

Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.

Instant Oats Idly

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Usually I and my hubby use to have oats for breakfast. It would be in the form of porridge with milk and some fruits, but it was getting bored and so thought of trying out a new dish. May be a idly everyone including kids would like to have it.

Oats idly was soft, spongy and delicious, also it was very simple, easy and prepared in minutes. No worries of fermenting the batter, everything in minutes. Let me share the recipe…

For my other breakfast recipes, click here.

Ingredients:

  • Oats – 2 cups
  • Rava/Semolina – 1 cup
  • Ginger – 1” inch stick – 1 no
  • Green chilli – 1 no
  • Split Black gram – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves –  a stalk
  • Asafoetida – ¼ tsp
  • Eno – 2 tsp
  • Yogurt/Curd – 1 cup
  • Clarified butter / Ghee – 1 tbsp
  • Coriander leaves – 3 stalks
  • Salt to taste

Preparation:

  • Roast oats with ½ tsp of ghee, until it starts turning brown. Remove from fire, transfer it to a plate and bring it to room temperature.
  • Roast rava/semolina with ½ tsp of ghee, until it turns golden brown. Remove from fire, transfer it to a wide mouth bowl and bring it to room temperature.
  • Grind the roasted oats to a fine powder, sieve the powder and add it to rava.
  • Add all the chopped ingredients (coriander, chillies and ginger) to rava and mix it.
  • Pour in the curd along with ½ cup of water, stir it well.
  • Add in the Eno salt to the batter and mix well.
  • Heat a tbsp. of ghee/clarified butter in a kadai, add in the mustard, split black gram, split Bengal gram, ginger, green chillies and curry leaves and cook until it splutters.
  • Pour it to the rava mixture and mix well, Let it rest for 10 mins.
  • Mix well the batter, it should not be too thick nor too thin (Idly batter Consistency).
  • Pour it to the mould and steam it for 10 mins or until the spoon inserted in the idly comes ouot clean.

Serve hot with sambar and chutney.