Start your day off right with a flavorful and nutritious breakfast that’s quick to prepare. Indian cuisine offers a vast array of mouth-watering morning meal options that are not only easy on the palate but also lightens the load of our busy schedules. In this article, we’ll take you on a culinary journey across India, showcasing 20 scrumptious recipes that can be whipped up in just 5 minutes! From classic poha with peanuts and lemon to innovative semiyan upma with curry leaves, these Indian breakfast recipes are sure to tantalize your taste buds.
Poha with peanuts and lemon
This Indian-inspired recipe combines the crispy goodness of poha (flattened rice flakes) with the creaminess of peanuts and a squeeze of fresh lemon juice. Perfect as a quick snack or light meal.
Ingredients:
– 1 cup poha
– 1/2 cup peanuts
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
– 1 tablespoon ghee or oil (optional)
Instructions:
1. Rinse the poha flakes and soak them in water for about 5 minutes, until they become soft and pliable.
2. Drain the water and set the poha aside.
3. Heat a non-stick pan over medium heat. Add the peanuts and toast them for 2-3 minutes, until fragrant and lightly browned.
4. Remove the pan from the heat and add the lemon juice, salt, and ghee or oil (if using). Stir well to combine.
5. Mix in the soaked poha flakes and stir gently to distribute the peanut-lemon mixture evenly.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Besan chilla with coriander chutney
A popular Indian snack, besan chilla is a crispy, savory pancake made from gram flour and spices. Paired with a flavorful coriander chutney, this recipe makes for a delicious and quick breakfast or evening treat.
Ingredients:
For the Besan Chilla:
– 1 cup besan (gram flour)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon oil
– Optional: chopped onions, tomatoes, and spices for added flavor
For the Coriander Chutney:
– 1 cup fresh coriander leaves (cilantro)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon green chili, finely chopped
– Salt to taste
– 1 tablespoon lemon juice
– 1 tablespoon oil
Instructions:
1. Mix besan, baking powder, and salt in a bowl.
2. Add lukewarm water gradually and mix until a smooth batter forms.
3. Heat oil in a non-stick pan over medium heat. Pour the batter and cook for 2-3 minutes or until the chilla is crispy and golden.
4. For the chutney, blend coriander leaves, onion, garlic, green chili, salt, lemon juice, and oil in a blender until smooth.
5. Serve the besan chilla hot with a dollop of coriander chutney.
Cooking Time: 15-20 minutes
Upma with vegetables
A popular South Indian breakfast dish, Vegetable Upma is a flavorful and nutritious meal made with semolina, vegetables, and spices. This recipe combines the comfort of upma with the freshness of sautéed vegetables.
Ingredients:
– 1 cup semolina (upma)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 small tomato, diced
– 1 bell pepper, diced
– 1 small carrot, peeled and grated
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced tomato, bell pepper, and carrot. Cook for 5 minutes, stirring occasionally.
4. Add the semolina and stir well to combine with the vegetables.
5. Gradually add the water, stirring constantly to prevent lumps.
6. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the upma is cooked.
7. Season with salt to taste.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 20-22 minutes
Scrambled eggs with masala
Start your day with a flavorful twist on classic scrambled eggs! This Indian-inspired recipe adds aromatic spices and a hint of heat to elevate your morning meal.
Ingredients:
– 2 large eggs
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/8 teaspoon turmeric powder
– 1/8 teaspoon red chili powder (or more to taste)
– Salt, to taste
– 1 tablespoon butter or oil
Instructions:
1. Crack the eggs into a bowl and whisk together with a fork until well-beaten.
2. Heat the butter or oil in a non-stick pan over medium heat.
3. Add the cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the eggs and stir gently to distribute the spices evenly.
5. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are scrambled and cooked through.
6. Season with salt to taste.
7. Serve hot and enjoy!
Cooking Time: 5-7 minutes
Sabudana khichdi with coconut
This traditional Indian recipe is a delicious and comforting dish made with sabudana (sago), vegetables, and coconut. Perfect for a quick lunch or dinner, this khichdi is also a great option for fasting days as it’s completely vegan.
Ingredients:
– 1 cup sabudana
– 2 cups water
– 1/4 cup grated coconut
– 1 medium-sized potato, peeled and diced
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Rinse the sabudana and soak it in water for at least 4 hours or overnight.
2. Drain the water and pressure cook the sabudana with 2 cups of fresh water until they’re soft and mushy.
3. Heat ghee or oil in a pan, add the chopped onion, green chili, and diced potato. Cook until the vegetables are tender.
4. Add the cooked sabudana to the pan, along with grated coconut, salt, and mix well.
5. Serve hot with a dollop of ghee or a sprinkle of coconut.
Cooking Time: 30-40 minutes
Bread omelette with green chutney
A flavorful twist on the classic omelette, this recipe combines the comfort of toasted bread with the richness of a green chutney. Perfect for a quick and satisfying breakfast or brunch.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 2 eggs
– 1/4 cup grated cheese (Cheddar or Mozzarella work well)
– 1 tablespoon butter
– 1/4 cup green chutney (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Butter one side of each bread slice.
3. In a separate bowl, whisk together eggs and a pinch of salt.
4. Add the grated cheese to the eggs and mix well.
5. Place one bread slice, buttered side down, in the skillet.
6. Pour the egg mixture over the bread.
7. Cook for 2-3 minutes or until the eggs are almost set.
8. Flip the omelette and cook for an additional minute.
9. Serve with a dollop of green chutney on top.
Cooking Time: 5-7 minutes
Rava idli with sambar
A popular South Indian breakfast dish, Rava idlis (steamed semolina cakes) paired with flavorful sambar make for a delicious and nutritious start to the day. This recipe is easy to follow and requires minimal ingredients.
Ingredients:
For Rava Idlis:
– 1 cup rava (semolina)
– 1/2 cup lukewarm water
– 1/4 teaspoon baking soda
– Salt, to taste
For Sambar:
– 1 cup split red lentils (masoor dal), rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 tablespoon sambar powder
– Salt, to taste
– Water, as needed
Instructions:
1. In a bowl, mix rava, water, baking soda, and salt. Rest for 5 minutes.
2. Shape into small idlis and steam for 10-12 minutes or until firm.
3. For sambar, sauté onions, garlic, and tomato in oil. Add dal, sambar powder, and salt. Cook with 2 cups of water until thickened.
4. Serve rava idlis hot with sambar and a dollop of ghee (optional).
Cooking Time: 25-30 minutes
Suji halwa with almonds
This traditional Indian dessert is a perfect blend of semolina, nuts, and spices, making it a must-try for anyone who loves sweet treats. Suji halwa is a popular dessert in many Indian households, and adding almonds gives it an extra crunch and flavor.
Ingredients:
• 1 cup suji (semolina)
• 2 cups water
• 1/4 cup ghee or butter
• 1/2 cup granulated sugar
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
• 1/2 cup sliced almonds
• Salt to taste
Instructions:
1. Heat ghee or butter in a large saucepan over medium heat.
2. Add suji and stir until it turns light golden brown (about 5-7 minutes).
3. Gradually add the sugar, cardamom powder, and saffron mixture, stirring well.
4. Add water to the saucepan and bring to a boil.
5. Reduce heat to low, cover, and simmer for 10-12 minutes or until the halwa thickens.
6. Stir in sliced almonds and adjust seasoning with salt if needed.
Cooking Time: 15-20 minutes
Aloo paratha with yogurt
A classic Indian flatbread filled with spicy potatoes and served with a dollop of creamy yogurt, this Aloo Paratha is a satisfying breakfast or brunch option.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 1/4 cup lukewarm water
– Yogurt for serving (optional)
– Chopped cilantro for garnish (optional)
Instructions:
1. In a mixing bowl, combine the mashed potatoes, flour, and salt.
2. Gradually add the ghee or oil and mix until the dough comes together.
3. Knead the dough for 5 minutes to make it smooth.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Heat a non-stick skillet over medium heat. Cook the paratha for 30 seconds on each side or until golden brown.
7. Serve with a dollop of yogurt and garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Masala oats with veggies
Kick-start your day with a nutritious and flavorful breakfast that’s packed with fiber, vitamins, and antioxidants. This recipe combines the comforting warmth of masala oats with the crunch of sautéed veggies.
Ingredients:
– 1 cup rolled oats
– 2 cups water or vegetable broth
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon red chili powder (optional)
– Salt, to taste
– 1 tablespoon ghee or oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed veggies (bell peppers, carrots, green beans, etc.)
Instructions:
1. In a pot, bring the oats and water/broth to a boil.
2. Reduce heat, add cumin, coriander, chili powder (if using), and salt. Simmer for 5-7 minutes or until the oats are creamy.
3. Heat ghee/oil in a pan. Sauté onion and garlic until softened.
4. Add mixed veggies to the pan and cook until tender.
5. Combine cooked oats with sautéed veggies. Serve hot.
Cooking Time: 15-20 minutes
Cornflakes with milk and nuts
This simple yet satisfying snack is a childhood favorite that’s easy to whip up and perfect for any time of day. Crunchy cornflakes, creamy milk, and a sprinkle of nuts make for a delightful combination.
Ingredients:
– 1 cup Cornflakes cereal
– 1 cup milk (whole, skim, or a non-dairy alternative)
– 1/4 cup chopped nuts (walnuts, almonds, or your choice)
– Optional: sweetener (honey, sugar, or syrup)
Instructions:
1. Pour the milk into a bowl.
2. Add the Cornflakes cereal and stir until well coated.
3. Sprinkle the chopped nuts over the top of the cereal mixture.
4. If desired, add a drizzle of your preferred sweetener.
5. Serve immediately and enjoy!
Cooking Time: None! This snack is ready in minutes.
Banana smoothie with chia seeds
Combine the natural sweetness of bananas with the nutty flavor of chia seeds for a delicious and healthy breakfast or snack. This recipe is quick, easy, and packed with fiber and protein.
Ingredients:
– 2 ripe bananas
– 1/4 cup chia seeds
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey (optional)
– Ice cubes (as needed)
Instructions:
1. In a blender, combine bananas, chia seeds, and almond milk.
2. Blend on high speed until smooth and creamy.
3. Add honey if desired for extra sweetness.
4. Taste and adjust as needed.
5. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes
Tips:
– Use frozen bananas for a thicker, colder smoothie.
– Substitute other types of milk or yogurt for added flavor and nutrition.
– Experiment with different spices, such as cinnamon or nutmeg, for unique flavors.
Toast with avocado and spices
Elevate your morning toast game with this creamy and flavorful recipe that combines the richness of avocado with a hint of spice. Perfect for a quick breakfast or snack.
Ingredients:
– 2 slices of whole grain bread
– 1 ripe avocado, mashed
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon freshly squeezed lemon juice
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast, leaving a small border around the edges.
3. Sprinkle the red pepper flakes, salt, and black pepper evenly over the avocado.
4. Squeeze the lemon juice over the top and garnish with chopped cilantro or scallions if desired.
Cooking Time: 5 minutes
Moong dal cheela with mint sauce
This recipe combines the nutty flavor of moong dal with the freshness of mint, making it a perfect breakfast or snack option. The crispy and flavorful cheelas are served with a cooling mint sauce that adds an extra layer of delight.
Ingredients:
– 1 cup split green gram (moong dal)
– 1/2 cup water
– 1/4 teaspoon baking powder
– Salt, to taste
– Oil or ghee, for frying
– Fresh mint leaves, chopped (for sauce)
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours.
2. Drain the water and grind the dal into a smooth paste using a blender or grinder.
3. Mix in baking powder, salt, and a little water to form a thick batter.
4. Heat oil or ghee in a non-stick pan over medium heat. Pour a small ladle of batter onto the pan and spread it evenly.
5. Cook for 2-3 minutes on each side or until golden brown. Repeat with remaining batter.
Mint Sauce:
1. Blend chopped mint leaves, salt, and lemon juice (optional) into a smooth paste.
2. Serve the cheelas hot with a dollop of mint sauce.
Cooking Time: 15-20 minutes
Fruit salad with honey and lime
This refreshing fruit salad is perfect for warm weather gatherings or a light dessert any time of the year. A drizzle of honey and a squeeze of lime juice add a touch of sweetness and brightness to this colorful mix of fruits.
Ingredients:
– 1 cup mixed fruit (grapes, strawberries, pineapple, kiwi)
– 2 tablespoons honey
– Juice of 1 lime
– Salt to taste
Instructions:
1. Cut the fruit into bite-sized pieces.
2. In a large bowl, combine the cut fruit.
3. Drizzle the honey over the fruit and toss gently to coat.
4. Squeeze the lime juice over the fruit and sprinkle with salt.
5. Toss again to distribute the flavors evenly.
6. Serve chilled or at room temperature.
Cooking Time: None! Just assemble and serve.
Vegetable sandwich with chutney
A flavorful and healthy sandwich filled with an assortment of colorful vegetables, paired with a tangy and sweet chutney. This quick and easy recipe is perfect for a satisfying lunch or snack.
Ingredients:
– 2 slices whole wheat bread
– 1/2 cup cucumber, sliced
– 1/2 cup carrots, peeled and grated
– 1/4 cup bell peppers, sliced
– 1/4 cup avocado, mashed
– 2 tbsp chutney (homemade or store-bought)
– Lettuce leaves
– Salt and pepper to taste
Instructions:
1. Lay out the bread slices on a flat surface.
2. Arrange the cucumber, carrots, bell peppers, and avocado slices on one slice of bread.
3. Spread 1 tbsp of chutney on top of the vegetables.
4. Place lettuce leaves on top of the chutney.
5. Season with salt and pepper to taste.
6. Top with the second slice of bread.
7. Cut into halves or quarters, if desired.
Cooking Time: None! Assemble the sandwich just before serving.
Curd rice with tempered mustard
Curd rice, a staple in many South Indian households, is elevated to new heights by the addition of tempered mustard seeds. This simple yet flavorful dish is perfect for a quick lunch or dinner.
Ingredients:
– 2 cups cooked rice
– 1 cup curd (yogurt)
– 1 tablespoon oil
– 1/4 teaspoon mustard seeds
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a pan, heat the oil over medium heat.
2. Add the mustard seeds and let them sizzle for a few seconds until fragrant.
3. Mix the curd with salt in a separate bowl.
4. Combine the cooked rice with the curd mixture and mix well.
5. Add the tempered mustard to the rice mixture and stir gently.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 10-12 minutes
Peanut butter and banana wrap
Start your day with a deliciously satisfying wrap filled with creamy peanut butter, sweet banana, and crunchy tortilla. This tasty treat is perfect for breakfast on-the-go or a quick snack.
Ingredients:
– 1 ripe banana
– 2 tbsp creamy peanut butter
– 1 large flour tortilla (whole wheat or regular)
– Pinch of salt
– Optional: honey or maple syrup for drizzling
Instructions:
1. Slice the banana into thin strips.
2. Spread the peanut butter evenly over the center of the tortilla, leaving a small border around the edges.
3. Arrange the banana slices on top of the peanut butter, slightly overlapping each other.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat wrap.
5. Serve immediately or store in an airtight container for up to 2 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Semiyan upma with curry leaves
This classic Indian breakfast dish is a staple in many households, and for good reason – it’s easy to make, packed with nutrients, and bursting with flavor. Semiyan upma is a simple yet satisfying meal that pairs perfectly with a hot cup of chai.
Ingredients:
– 1 cup semiyan (vermicelli)
– 2 cups water
– 1/4 teaspoon salt
– 2 tablespoons ghee or oil
– 10-12 curry leaves, chopped
– 1 small onion, finely chopped
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
Instructions:
1. Heat the water in a large saucepan and add the semiyan. Cook according to package instructions until the vermicelli is al dente.
2. In a pan, heat the ghee or oil over medium heat. Add the chopped onion, curry leaves, cumin, and coriander. Saute until the onions are translucent and the flavors have melded together.
3. Drain the cooked semiyan and add it to the pan with the onion mixture. Stir well to combine.
4. Season with salt to taste.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Tomato omelette with herbs
A simple yet satisfying breakfast or brunch option that combines the sweetness of tomatoes with the savory flavor of herbs, all wrapped up in a fluffy omelette.
Ingredients:
– 2 large eggs
– 1 medium tomato, diced
– 1 tablespoon butter
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a small bowl, beat the eggs with a fork until well mixed.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Pour in the eggs and cook for 1-2 minutes or until the edges start to set.
4. Add the diced tomato and chopped herbs to one half of the omelette.
5. Sprinkle with salt and pepper to taste.
6. Use a spatula to gently fold the other half of the omelette over the filling.
7. Cook for an additional 30-45 seconds or until the cheese is melted and the omelette is cooked through.
Cooking Time: Approximately 5-7 minutes
Summary
Start your day off right with these quick and delicious Indian breakfast recipes, all ready in just 5 minutes or less! From classic dishes like poha with peanuts and lemon to creative twists like scrambled eggs with masala and suji halwa with almonds, there’s something for everyone. Other highlights include besan chilla with coriander chutney, upma with vegetables, and sabudana khichdi with coconut. Whether you’re in the mood for something savory or sweet, these Indian breakfast recipes are sure to satisfy your morning cravings.
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