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Easy breakfast recipes
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! There is no time to cook an elaborate meal on busy mornings. One has not really experimented with other snack options and is still making the same old recipes. But all said and done, skipping the first meal of the day is not a good idea. However, I would choose to skip breakfast rather than eating unhealthy breakfast foods. Having a nutritious, well-balanced breakfast can give you energy, keep you satiated and prevent you from overeating during the day. Here are few TIPS that I follow when it comes to eating right.
Breakfast should contain at least 300-350 calories, and we should be chewing, not drinking, our morning meal. Include fresh produce in the meal. More produce equals more fiber, which can help us stay fuller, longer. Steer clear of sugary beverages like tea or coffee. If making a smoothie, try to not use honey or maple syrup. Add fruits that are naturally sweet.Try to also incorporate some kind of protein in the meal. And yes, please avoid processed foods at all costs.Â
South Indian Puli Aval is flavored with tamarind making it unique and different in comparison to the Maharashtrian Kanda Poha. This no-onion, no-garlic snack is so easy to make and nourishing to taste, that it is a great vegan breakfast option! Also, flattened rice or beaten rice is easy to digest. Hence it’s used in many breakfast and snack recipes. Plus, this snack is also healthy made with less oil. If you want to try some more dishes with poha, check out these recipes - Cilantro Poha and Aval Kesari. There is another variety of Poha called the Red Rice Poha which can be substituted in any recipe. If using that, then the soaking time will increase. Also, soak it in some water so that it softens well. Tamarind - I prefer to use tamarind pulp or paste. Just dilute it a little and use it. You can also use regular tamarind. Soak a lemon-sized ball in warm water for 10 minutes. Then squeeze out the juice from it and use that juice in this recipe. You can discard the squeezed-out pulp. Tamarind Rasam, Arachuvitta Sambhar, and Chettinad Black Eyed Peas Curry are some recipes that you can make with tamarind. Spices - curry leaves, turmeric powder, mustard seeds, and dried red chillies are all you will need. Nuts and lentils - roasted peanuts, urad dal, and chana dal are needed for this Indian breakfast recipe.
You can serve it with Chai or Coffee (maybe even Dalgona Coffee) along with some homemade Banana chips on the side. I like to enjoy this with a glass of Rose Lemonade too! To make tamarind paste at home, soak a lemon-sized ball of tamarind in warm water for 10 mins. Squeeze to extract the juice and use. Cooking in mustard oil gives it an authentic South Indian flavor. However, you can use Avocado or Olive oil as well. For a different flavor, add a tablespoon of sambhar powder or rasam powder as well. In place of peanuts, you can also add chopped almonds or cashews. While this traditional Indian breakfast recipe doesn’t call for any veggies, you can add onions, carrots, or peas to make it more wholesome. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
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