Breakfast is the most crucial meal of the day and should be consumed without skipping. As it provides most nutrients to our body because of which it is supposed to be healthy. But in today’s era that too in winter people barely get time to take bath. Hence leave for office without even having breakfast or even if you are a homemaker you would agree on the fact that it isn’t easy to cook on chilly winter mornings. Breakfast is necessary and we understand your points that’s why we have got ideas of breakfast for you that you could cook within 15 minutes.
Have a look at 10 meals for breakfast that can come together in 15 minutes:-
Table of Contents
Besan ka Chilla Recipe
- In a large mixing bowl, combine chickpea flour, grated vegetables, moringa leaves, green chili paste, finely chopped ginger, carom seeds, salt, black salt, and turmeric powder.
- Mix in the water with the batter. Make sure everything is well combined and there are no lumps. The batter should be light and fluffy.
- Heat a flat skillet and add a spoonful of oil once it is thoroughly hot.
- Fill a ladle or two with batter and pour it into the heated pan.
- Allow for 2 minutes of cooking time before flipping the pancake using a spatula.
- Cook for 2 to 3 minutes on the opposite side on medium heat to ensure that the pancake is well cooked from the inside.
- Continue in this manner until all of the batters have been used.
Scrambled eggs recipe
- In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Preheat a large nonstick skillet over medium heat until butter is melted. Pour the batter. Gently pull the eggs across the pan with a spatula as they begin to set, generating huge soft curds.
- Continue to cook, tilting and folding the eggs until they have thickened and there is no apparent liquid egg left. Don’t keep stirring. Turn off the stove. Have it immediately.
Oats idli
- In a mixer, combine rolled oats and urad dal and blend to a fine powder.
- Add 1-2 cups of water, ginger-chili paste, and a bit of salt to form a pouring consistency batter. Mix thoroughly.
- Cover it with an airtight lid and set it aside to ferment for at least 30 minutes.
- Grease the idli molds properly with a small bit of cooking oil. And then pour the idli batter into the molds.
- Idli steamer should be cooked for at least 5-10 minutes.
- Serve with sambhar or chutney on the side.
Paneer Parantha
- To begin, prepare herb stuffing with the components given above. Depending on how many parathas you want to prepare, divide the stuffing into the required number of parts.
- Take one-half of a semi-cooked chapati and spread one portion of the herb stuffing on it. To make it look like a semi-circle, roll the other half over it.
- Pour a spoonful of oil onto a medium-size nonstick pan. Cook paratha for 2-3 minutes over medium heat, or until both sides are golden.
- Serve with curd on the side.
Poha Recipe
- Fill a big strainer halfway with poha.
- Wash it 1-2 times under running water, gently shifting it with your fingers. Using a sieve, drain the surplus water. Season with salt and sugar, toss thoroughly and set aside.
- In a pan, heat 2 tablespoons of oil. Mustard seeds, cumin seeds, green chilies, curry leaves, and peanuts should all be added. Allow them to sizzle for about 5 minutes, or until the chilies are crisp. 30 to 40 seconds
- Add the chopped onions and cook until they are transparent.
- Season with salt and sliced potatoes.
- Mix thoroughly and heat until potatoes are cooked, covered. Add turmeric powder.
- Cook for a minute after thoroughly mixing.
- Pour in the poha that has been soaked. Mix thoroughly.
- Cook for a total of 2-3 minutes. Combine the lemon juice, grated dry coconut, and finely chopped coriander leaves in a mixing bowl. Turn off the flame after thoroughly mixing.
Oatmeal with apple raisins
- In a saucepan, bring the water and milk to a boil.
- Stir in the oats gently, then add the brown sugar and wait for it to dissolve.
- Then add the raisins and turn off the heat for 2 minutes.
- Finally, add the apple and serve right away.
Sabudana up
- Sago should be washed and soaked for 20 minutes. Then drain all of the water and set it aside for 1.5 hours.
- In a pan, heat the oil and then add the mustard seeds.
- After it has spluttered, add Bengal gram and urad dal and sauté.
- Add the onion and cook until it is tender. Add the green chilies, ginger, and curry leaves after that.
- Sauté gently with asafoetida and turmeric powder.
- Mix in the sago and salt thoroughly.
- Once the sago is cooked, add the lemon juice and stir well before turning off the heat.
- Serve immediately with crushed groundnuts and coriander leaves.
Oats Dosa
- Add oats to a grinder and grind to a fine powder.
- Add rice flour, semolina, and curd to a mixing bowl.
- To create dosa batter, add water and mix well.
- Add the onions, curry leaves, and chili to the pan.
- Allow 15 to 20 minutes for the batter to rest.
- Add some oil or ghee to a nonstick Tawa now.
- Spread the batter out on a plate. To make the dosas even use a serving spoon.
- Allow it to brown on both sides. Remove the dosa from the heat once it has turned golden and crisp.
- Serve with sambar or coconut chutney on the side.
Smoothie
- In a blender jar, combine the grapes and frozen banana.
- Mix in the milk and yogurt.
- Blend until the purée is smooth. Pour the smoothie into serving glasses and serve immediately.
Thinai Khichadi
- Thinai arisi should be washed and soaked for 15 minutes.
- In a pressure cooker, heat the oil and add the mustard seeds, allowing them to sputter. Then add Bengal gram and urad dal and gently sauté, then add onion, ginger, green chili, green peas, carrot, and curry leaves, and gently sauté.
- Toss in the tomato, turmeric, and red chili powder, and cook until soft.
- Stir in the water and salt, then bring to a boil. After that, add the thinai arisi and stir well, then cover and cook for 3 whistles.
- Then add the coriander leaves, toss thoroughly, and serve immediately with coconut chutney and pickles.
