Hot Breakfast in Minutes

Eating cereal every morning made us realise the necessity and goodness of the hot, tasty breakfasts we used to eat while growing up. Our mothers always had spicy, crispy delicacies laid out, day after day. These memories set us on a journey to discover many quick, easy-to-make breakfast/snack recipes.

While the bread-butter-jam combination is definitely tasty, it gets boring after a few days.

The following recipes are a compilation from both our kitchens. While one of us swears by Aval/ poha or flattened rice to save the day when her husband is in a hurry to get to work, the other finds solace in idly/dosa batter. The procedure for making batter is available in a previous posting (Kara Dosa). Alternatively, you can buy freshly ground batter at any Indian grocery store.

Puli Aval/ Tamarind Poha (Serves 2)

Ingredients

Tamarind – ½ tbs extract

Poha – 2 cups

Oil – 1 tbs

Mustard seeds – 1 tsp

Peanuts/ Channa dal – 1 tbs

Curry leaves – 4-5 nos

Red chillies – 4 – 5 nos (variable according to spice level)

Salt

Hing – a pinch

Turmeric powder – a pinch

Method

Soak tamarind in hot water and extract the juice. Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds. Allow the seeds to splutter and then add peanuts/ channa dal. Add the curry leaves and red chillies. Add tamarind juice, salt, turmeric and hing and allow it to boil for a minute or two. Then add the rinsed poha in this and mix well. Remove from the stove and cover it with a lid for two minutes.

Hot, tangy and spicy tamarind poha is ready to be served with curd.

Milagu Aval / Pepper Poha (Serves 2)

Ingredients

Poha – 2 cups

Pepper powder – 1 tsp

Grated coconut – 2 – 3 tbs

Oil – 1 tbs

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 2 -3 nos

Green chillies – 1-2 nos (variable according to taste)

Salt

Hing – a pinch

Method

Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add urad dal, curry leaves, and green chillies. Add the rinsed poha and mix well. Add salt, hing and pepper powder and mix well. Add the grated coconut and remove from stove. Cover the pan for two minutes.

Serve it hot with sugar or curd.

Thayir Aval/ Curd Poha (Serves 2)

Ingredients

Poha – 2 cups

Curd – 1 – 1 ½ cups

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Green chillies - 1 – 2 nos (variable according to taste)

Curry leaves – 2 – 3 nos

Salt

Hing – a pinch

Method

Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add urad dal, green chillies, curry leaves and mix well. Remove from stove. Take the rinsed poha in a bowl and add salt and hing. Mix well. Add the garnishing and mix well. Then add curd. Mix well and let it soak in for five minutes.

This dish tastes good with pickle or by itself.

Paal Aval/ Milk Poha (Serves 2)

Ingredients

Poha – 2 cups

Hot milk – 2 – 3 cups (increase or reduce quantity to desired consistency)

Sugar – 1 – 1 ½ tsps

Method

Rinse poha in water and set aside. Heat milk in a pan or microwave to the desired temperature. Take the rinsed poha in a bowl, add sugar and milk. Let it soak for about five minutes.

This warm, sweet dish is a good substitute for our cold, dry cereal.

Kanda Poha (Serves 2)

Ingredients

Poha – 2 cups

Potatoes – 1 – 2 nos. (is potatoes are big, 1 should be enough)

Onion – 1

Green chillies – 1 – 2 nos.

Ginger – 1 tsp (finely chopped)

Curry leaves – 2 – 3 nos.

Mustard seeds – 1 tsp

Peanuts – 1 tbs

Salt

Turmeric powder – a pinch

Lime juice – 1 tbs

Method

Rinse poha in water and set aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add peanuts, green chillies, curry leaves and ginger. Add finely chopped onions and sauté well. Add the diced potatoes, salt, turmeric powder and mix well. Cover the pan for about five minutes allowing the potatoes to cook. Then add the rinsed poha and mix well. Cover the pan for another five minutes. Remove from stove and allow it to cool for two to three minutes and then squeeze in a little lime juice. Mix well and serve hot.

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Sandwiches

Bread has always been a saviour on crazy mornings, road trips or long flights. With a wide variety of breads available in the market, it has now become a frequent breakfast item on my table.

Bread Omelette (Serves 2)

Ingredients

Bread – (cut away the crust if you like it that way) – 4 slices

Eggs – 2-3 depending on size

Onions – ½ medium sized onion, finely chopped

Green chillies – 1-2, finely chopped

Salt to taste

Freshly crushed pepper to taste

Water – 2 tsps

Method

In a bowl, beat the eggs with salt and two teaspoons of water. Add onions, beat the mixture and keep aside. Heat a bit of butter or oil in a pan and place the slice of bread in it. When the bottom side is slightly browned, toss and pour the egg mixture over it. When the egg stops running, toss again and add more of the egg mixture to cover the other side. Sprinkle freshly ground pepper, let it cook. Serve hot as is or with ketchup.

Grilled Cheese Sandwich (Serves 2)

Ingredients

Bread – 8 slices

Cheese slices - 4 (use cheeses like pepper jack to add a kick to your breakfast)

Method

Place a slice of cheese between two slices of bread. Heat a bit of oil/butter in a pan and place the sandwich in it. Press down with a heavy lid. As the bottom side starts browning a bit, toss and press down again. Remove when the second side is also slightly browned and the cheese has melted well. Cut in triangles and serve.

It works even better if you have a grilling pan (the one with the ridges). This will leave nice grill marks on the sandwich. If you are using a plain cheese, you could probably add chopped jalapenos and pineapple for more flavour.

A grilled cheese sandwich also works perfectly for dunking into a bowl of hot tomato soup.

Vegetable Sandwich (Serves 2)

Ingredients

Bread slices – 8 slices

Mint leaves – 1 cup

Green chillies – 2 – 4 nos. (variable according to spicy level)

Tomatoes - 2

Cucumber - 1

Onions (optional) - 1

Salt

Butter (optional) – 3 tbs

Method

Blend mint leaves, green chillies, and salt in a blender to make a smooth paste. Peel and cut cucumber into thin discs. Also cut tomatoes and onions in thin circles. Spread the mint paste on one slice of bread. Spread butter on another. Place cucumber, tomatoes and onions on both slices. Bring together and toast in a pan or a sandwich maker.

Serve it hot with tomato ketchup or mustard.

Cheese Sandwich (Serves 2)

Ingredients

Bread slices – 8 slices

Cheese spread – desired amount

Method

Apply cheese spread on toasted bread slices. Serve it with tomato ketchup.

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If you are like me, you will definitely have idly/dosa batter in your fridge most of the times. Intelligent people think alike you see...anyway, idly/dosa batters present numerous opportunities for quick snacks.

For more variety, also try Adai and Pesarattu (Moon dal dosa) batters that are also readily available. 

Podi Dosa/Uthappam

This is one of the simplest ones as it doesn’t need any chopping/preparation.

Ingredients

Dosa batter

Idly Podi (recipe given below) – 1-2 tsps

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add idly podi on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

If your family has the time to sit down and enjoy the dosa, make then crispy. If not, you can make them a little thicker and roll it up. Enjoy your breakfast on the go.

Note – While making the uthappam make sure you cover it with a lid so that it cooks evenly. 

Onion Dosa/Uthappam

Ingredients

Dosa Batter

Onions – finely chopped

Green chillies – finely chopped (optional)

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped onions and green chillies on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

Tomato & Mint Dosa/Uthappam

Ingredients

Dosa batter

Tomatoes – finely chopped

Fresh mint leaves – chopped finely

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped tomatoes and mint leaves on top. Pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney. 

Mixed Vegetable Dosa/Uthappam

Ingredients

Dosa Batter

Green peas, grated carrots, finely chopped capsicum, onions and green chillies (vegetables of your choice can be substituted)

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped vegetables on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

And finally here is another easy one.

Egg Dosa with Idly Podi

Ingredients

Dosa Batter

Eggs – 1 beaten egg for 2 dosas

Salt

Idly podi

Gingelly oil

Method

Break the eggs into a bowl, add a pinch of salt and beat well, and keep aside. Heat the dosa pan. Pour batter and spread to make dosa. Pour beaten egg on to the dosa and spread with a spoon/brush. Add gingelly oil on and around the crepe (makes it crispier). As soon as you pour the egg, sprinkle idly podi over it. Once the egg cooks a bit, toss the crepe and let it cook.

Roll the dosa and enjoy another quick breakfast on the go.

Idly Varieties

Plain Idly

Ingredients

Idly Batter

Method

Pour batter into the idly plates and steam till they are done (approx 7-10 minutes per set). Serve hot with your favourite sides.

Mixed Vegetable Idly

Ingredients

Idly Batter

Grated carrots, shredded cabbage, peas – Approx 1 cup for a set of 6-8 idlys

(you can toss up your personal favourites)

Method

Mix the vegetables into the batter and prepare idlys. Serve hot.

Podi Idly

Ingredients

Idly Batter

Idly podi – ½ tsp per idly

Method

Mix idly podi into the batter, prepare idlys and serve these spicy idlys with coconut chutney or plain yogurt.

Idly Upma – Left over idlys posing a problem? Here is a solution

Ingredients

Left over idlys – crumbled/cubed

Mustard seeds

Red chillies

Curry leaves

Salt to taste

Oil

Method

Pour oil in a pan, heat and add mustard seeds. As the seeds start spluttering, add red chillies and curry leaves. Sauté for a few seconds and add the idlys. Add salt and mix well. Serve plain or with tomato ketchup.

Another way is to sauté onions and tomatoes along with the red chillies and curry leaves. When the onions and tomatoes are cooked, add the idlys and mix well.

Idly Podi

Ingredients

Channa dal – 1 ladel

Urad dal – 1 ladel

Sesame seeds – 2 tbs

salt

Hing – ½ tsp

Red chillies – 20 to 25 nos

Oil – 1 tbs

Sugar – 1 tbs

Method

Wash sesame seeds and sauté in a pan. Grind the sesame seeds and set aside. Heat oil in a pan and add the dals and the red chillies. Sauté until the dals turn brown. Grind the dals, red chillies, salt, hing and sugar in to a smooth powder. Add the ground sesame seeds and mix well.

Reduce or increase red chillies to suit your taste.

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As a kid, I always wondered why my mother made upmas when an unexpected guest arrived for tiffin or when she was in a hurry. Upmas are not only easy to make, but they are also filling and definitely healthy.

Semiya  (vermicelli) Upma (Serves 2)

Ingredients

Semiya (vermicelli) - 2 cups

Onion – 1

Carrot – 1

Capsicum – ½

Potato - 1

Tomato - 1

Green peas – 4 – 5 tbs

Beans – 5 – 6

Green chillies – 2-3 nos.

Ginger – 1 tsp finely chopped

Curry leaves – 2-3 nos.

Mustard seeds – 1 tsp

Peanuts/ channa dal – 1 tsp

Oil – 1 tbs
Water - 1 1/2 cups

Method

In a pan, dry roast semiya until it turns slightly brown and set aside. You can also buy roasted vermicelli from the shops.

Heat oil in a pan, add mustard seeds and wait for it to splutter. Add peanuts or channa dal, curry leaves, ginger and green chillies. Sauté for a minute and add the finely chopped onions. When the onions are nicely sautéed, add carrots, capsicum, green peas, potatoes, and beans. Mix nicely and let it cook for a minute or two. Then add the chopped tomatoes and mix well. Add salt and hing. Add water and bring it to a boil.  Add the semiya and stir well. Cover the pan and allow it to simmer until all the water has been absorbed.

Steaming hot semiya upma is ready to be served with chutney, sugar or curd.

Note - The vegetables are optional and ghee can be used in the place of oil for a richer taste.

Bread Upma (Serves 2)

Ingredients

Bread slices (5 – 6 nos) – cut in to very small pieces

Oil – 1 tbs

Mustard seeds – 1 tsp

Peanuts 1 tsp

Green chillies –  2-3 nos.

Ginger – 1 tsp finely chopped

Salt

Turmeric powder – a pinch

Hing – a pinch

Method

Heat oil in a pan, add mustard seeds and allow it to splutter. Add peanuts, ginger and green chillies. Add bread pieces and mix well. Add salt, hing and turmeric powder. Mix well. Cover the pan and simmer the stove for about five minutes.

Hot, crisp bread upma is ready to be served with tomato ketchup.

Carrots, green peas and onions can also be added. I’ve tried adding tomatoes to this recipe, but have been disappointed as mine turned a little soggy. You can also garnish the upma with coarsely ground peanuts.

Oats Upma (Serves 2)

Ingredients

Oats – 2 cups

Oil – 1 tbs

Cumin seeds – 1 tsp

Chopped onion – 3 tbsps
Chopped tomato – 2-3 tbsps

Green chillies – 2-3 nos.

Ginger – 1 tsp finely chopped

Salt

Turmeric powder – a pinch
Cilantro for garnish

Method

Soak oats in water for about 5 – 10 minutes and drain the water. Heat oil in a pan, add mustard seeds and allow it to splutter. Add the chopped onions and sauté until it turns golden brown. Add green chillies and ginger and mix well. Add oats, salt and turmeric powder. Mix well. Cover the pan and cook for 5-6 minutes.Garnish with cilantro.

This steaming hot oats upma can be served with curd, chutney or sugar. Garnish with coarsely ground peanuts for an extra crunch.

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