Top 20 Ways To Make Simple Breakfast Recipes

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1Oats Idli

Ingredients:

  • 1/2 cup, quick cooking rolled oats flour
  • 1/2 cup, rawa
  • 1/2 cup, fresh dahi
  • ½ tsp mustard seeds
  • 2 tsp ghee
  • 1 tsp jeera
  • ½ tsp hing
  • 1/2 tsp grated ginger
  • 2 tsp chopped cashews
  • Coriander chopped finely
  • Salt, to taste
  • 2 chopped green chillies
  • Oil for greasing

Method:

  1. Take a bowl. Mix Oats flour, Semolina, Dahi and half cup Water. Keep aside for 30 mins.
  2. Now, take a small pan and add 1 tbsp of Ghee in it. Let the ghee heat nicely. Then add Mustard Seeds to crackle them.
  3. As the Mustards crackle, add Jeera, Hing and stir or sauté the mixture, till cooked.
  4. Add this tadka and the remaining ingredients to the batter, previously made and mix it well.
  5. Before you start steaming, pour 2 tsp of water into the batter.
  6. As  it bubbles, mix it gently.
  7. Now, go on putting some batter on each and every Idli mounds. Steam for 10 mins.
  8. Remove the Idlis from their mounds and serve them with green Chutney and Sambhar.A very healthy and nourishing,  yet tasty option.
oats-idli

2Chatpata Dahiwala Bread

Ingredients:

  • ½ cup dahi
  • ¼ cup turmeric powder
  • ½ tsp chilli powder
  • ½ tsp jeera
  • ¼ tsp hing
  • 4 curry leaves
  • ½ tsp chopped ginger
  • ¼ cup thinly sliced onions
  • 2 tbsp oil
  • Salt to taste

Method:

  1. Take a bowl and add Dahi, Turmeric Powder, Chilli powder, 2 tbsp of Water and salt to taste and mix it well.
  2. Take the cubed Bread pieces and mix them with the Dahi mixture. You can toast the Bread pieces so that they don’t get very soggy.
  3. Now take a pan and add oil in it. When the oil gets hot, add Jeera in into crackle.
  4. Immediately add hing, Curry Leaves and chopped Ginger in the pan and stir well.
  5. Now add the chopped Onions and cook them until they become golden brown.
  6. When the onions are brown, add the Bread pieces with the Dahi mix. Now cook till the bread is light brown in colour. Keep mixing.
  7. Remove from flame and serve the dish with Chutney or Raita.
chatapata-daiwala-bread

3Farali Potato

Ingredients:

  • 2 cups potatoes
  • 2 green chilies, chopped fine
  • 1 tbsp ghee
  • 1 tsp jeera
  • 1 tspb peanuts
  • Salt to taste

Method :

  1. Take a Kadhai and put Ghee in it. Heat the Ghee.
  2. When it becomes hot, add Jeera and Green Chilies in it.
  3. Now,  add the grated Potatoes in the Ghee mixture. Add salt to taste and cook the Potatoes properly.
  4. When the Potatoes are cooked, add crushed Peanuts to it. This gives it an extra flavor as well as crunchiness.
  5. Serve hot with Paratha or Naan.
farali-potato

4Uttapam

Ingredients:

  • 2 cups Parboiled Rice
  • 1/2 cup white Urad Daal
  • Methi Seeds
  • Salt to taste   
  • 2 tbsp Oil or Butter as required

Method:

  1. Firstly, take given amounts of Rice, Daal and Methi seeds and soak them in water for 6 hours. Dont take excessive Methi Seeds as it will give a bitter taste.
  2. After soaking, grind this mix in a blender or mixture. Add salt to taste and check the thickness of the Uttapam mixture. Proper thickness or thinness should be balanced. To check, take some batter on a ladle and pour it from some height. If it falls at a normal rate it’s done.
  3. Now take a large Dosa tawa and heat it well. When it is thoroughly heated, take the batter and pour it on the tawa.
  4. Use the back of your spoon to make a circle of Uttapam. Add Oil or Butter from the sides. Brush Oil or Butter on top also.
  5. When it’s cooking, flip the Uttapam and let it turn brown on other side. Add Oil or Butter as necessary.

    For an onion uttapam:
  6. Before you turn the Uttapam over, add Chopped Onions, Tomatoes, Coriander Leaves and Green Chilies.
  7. Serve hot with fresh Green Chutney.
uttapam

5Poha

Ingredients:

  • 1 cup Poha
  • 1 Tbsp Oil
  • 1/8 tsp Hing
  • 1 tbsp Rai (mustard)
  • 1 finely chopped Onion
  • One sprig of Curry Leaf   
  • 2 small Potatoes, cubed
  • 1/2 tsp Turmeric Powder
  • Salt  to taste
  • 2 finely chopped Green Chilies
  • Lemon Juice according to taste
  • Coriander chopped and some for Garnish

Method:

  1. Take a Colander or a sieve and add Poha in it to wash off. Let the water drain and keep the Poha in it for drying. Soak the Poha for a minimum amount of time.
  2. Now, take a pan and heat it. Add oil and when Oil is hot, add Jeera, Mustard and Curry Leaves and Onions. Let it cook.
  3. When the Onion is brown, add Potatoes, and cook them till they are brown.
  4. Add the Turmeric and Salt to taste while the Potatoes are cooking.
  5. Then, increase the heat, and add the Poha and mix properly. Cook for 5 mins.
  6. Remove from flame, and add the green Chilies, Lemon Juice and half of the Coriander.
  7. Now, serve the hot Poha with remaining Dhaniya as garnish.
poha

6Methi Ke Parathe

Ingredients:

  • 2 cups of Flour
  • Oil
  • Green Methi
  • Salt to taste
  • ½ tbsp Ginger Garlic paste
  • 1  tbsp Methi Powder
  • Sugar  to taste
  • Dahi for kneading the dough

Instructions:

  1. Take a large mixing plate and add Flour, Methi, Yoghurt, Ginger Garlic paste, Chopped Green Chilies, Coriander Powder, Sugar, oil and salt to taste.
  2. Knead the dough properly. Rest it for half an hour under a moist cloth.
  3. Now, take a tawa and add Ghee or Butter or Oil in it. Let it heat up. Roll out the dough into small balls and roll them into Parathas. (they should be little thick)
  4. Add the Parathas on the tawa and let them cook properly from both sides.
  5. Serve them hot with Dahi or Achar (Pickle).
methi-ki-parathe

7Besan Ke Chiile

Components:

  • Besan flour
  • Water for kneading
  • Salt accordingly
  • Onion chopped finely,1
  • chili powder,1tbsp
  • 1 tbsp caraway seeds
  • 2 green chilies
  • 4 tsp oil for frying the chelas

Method:

  1. Take a big bowl and add the Besan, Jeera, Turmeric powder, Chili powder, Green Chilies, Ginger, Garlic, little Water and Salt to taste.
  2. Check the consistency of the batter. (Not too thin or thick). Rest the mix for 15 mins.
  3. Now take a tawa and add Oil in it, check the hotness.
  4. When it is sufficiently hot, add the batter of Besan in the middle of the tawa. Cook it properly till it is brown.
  5. Cook till both sides are brown. You can use more oil if necessary.
  6. Serve it hot with Raita or Chutney or Sauce.
besan-ke-chiile

8Sabudana Wada

Ingredients :

  • 1/2 cup Sabudana
  • ½ cup boiled Grated Potato
  • ¼ cup Peanuts
  • 2 chopped Green Chillies
  • 1 tbsp chopped Ginger
  • Salt to taste

Method :

  1. Take a bowl and add soaked and drained Sabudana, Potatoes, Coriander, Green Chilies, Ginger Garlic paste, Crushed Peanuts, Salt to taste and Lemon Juice.
  2. Blend the above constituents thoroughly and separate them equally into patties
  3. Dust your hands with some Oil as to prevent the patties from sticking to your hands.
  4. Now take a kadhai and pour oil in it. Heat till it is sufficiently hot.
  5. Now one by one add the patties in the oil and fry them thoroughly on both the sides till they are golden brown. Deep fry both the sides until golden brown.
  6. Once they are done, remove the excessive oil by keeping them on paper towel or tissue papers.
  7. Serve them with Chutney or Sauce.
sabudana-wada

9Aloo Corn Tikki

Ingredients:

  • 2 Potatoes
  • 1 cup boiled Green Peas
  • 1 tsp Ginger Garlic paste
  • 3 Green Chilies chopped
  • 1/2 tsp Jeera
  • 1 tsp Chat Masala
  • 1 tbsp Red Chili Powder
  • 1 tbsp Garam Masala
  • Bread Crumbs for coating
  • Coriander chopped
  • Vegetable Oil

Method:

  1. Take a big bowl and add boiled Potatoes and Green Peas in it. Mash them thoroughly.
  2. Add all the above ingredients and 1 tbsp of oil.
  3. Mix very well and make small balls or patties. Don’t forget to grease your palms with oil to prevent sticking of the patties.
  4. Take a pan and add some oil to shallow fry or pan fry the patties.
  5. Take the patties and place them on the hot pan.
  6. Shallow fry these patties in hot oil on medium flame till they turn golden brown on both the sides.
  7. Take the patties out once cooked and place them on tissue paper or paper towel to drain excessive oil.
  8. Serve the hot patties with green Chutney or Ketchup.
aloo-corn-tikki

10Masala French Toast

Ingredients:

  • 3 Eggs
  • 2 chopped Chillies
  • ½ cup chopped Onion
  • Chopped Coriander
  • 1 tbsp Red Chili Powder
  • 1/2 tbsp Turmeric Powder
  • Salt

Method:

  1. Take a bowl and add Eggs, chopped Green Chilies, Onions, Turmeric, Chilli Powder and Salt to taste. Beat this Egg well and mix well.
  2. Now take a pan or tawa and add Oil or Butter in the heat till the oil gets hot enough.
  3. Now take one slice of Bread and dip it into the beaten Wggs.
  4. Cover the slice with Eggs and place them on the hot pan.
  5. Fry these slices till they are nice golden brown in color.
  6. Serve hot with Sauce or Chutney.
masala-french-toast

11Vermicelli  Upma

Components:

  • 1 cup Vermicelli
  • 2 small Carrots, diced
  • ½ cup French Beans, diced
  • 1 cup Corn
  • 3 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 8-10 Curry Leaves
  • 1/4 teaspoon, Turmeric  Powder
  • Finely chopped Green Chilies
  • Salt to taste
  • Lemon juice to taste
  • Water
  • Some crushed cashews

Method:

  1. Take a saucepan and add Oil in it. Heat it and add Cashews to the hot oil, gently roasting them, till they are brown.
  2. Remove from flame and place the Cashew nuts on paper towel or tissue paper to drain excessive oil from them.
  3. In the same pan take some Oil and sauté in some Mustard Seeds, Green Chilies and Curry Leaves.
  4. Stir in the diced Carrots, French Beans, Corn, Turmeric, and Salt to the pan and sauté for several mins till the Vegetables are soft.
  5. Now, add Vermicelli to the veggies and gently mix it. Add some water. Bring the Water to boil.
  6. As the Veggies are cooked properly, remove from flame and cover the pan. Let them cook till all the Water has boiled. It will take about 10 minutes. Vermicelli should be soft and moist.
  7. Lastly, gently add the Lemon Juice and garnish with the previously   roasted Cashews.
  8. Serve hot.
vermicelli-upma

12Sindhi Pakwaan

Components:

  • 1 cup Maida
  • 1/2 tbsp Jeera
  • 1/2 tsp Black Pepper
  • 1 tbsp Red Chili Powder
  • Salt accordingly

Recipe:

  1. In a mixing bowl, mix in the Maida, Jeera, Black Pepper Powder, Red Chili Powder and Salt to taste.
  2. Blend it nicely and drizzle in some Oil. Make the dough soft and pliable.
  3. Cover the dough and keep it aside for 25 minutes under a moist cloth.
  4. Make equal balls from the dough and make them into Puris. With a fork of knife make small cuts into the Puris.
  5. Now, take a frying pan and heat a good amount of Oil in it. Add the Pakwans in the oil and fry them thoroughly till they are golden brown.
  6. Place them on paper towels or tissue paper to drain the excessive oil.
  7. Serve these hot and crispy Pakwans with homemade Daal.
  8. You can also store them and eat them as Snacks.
sindhi-pakwaan

13Vegetable Cutlet

Components:

  • 1 small Cabbage chopped
  • 1 small Carrot, diced
  • 2 Potatoes, diced
  • ½ cup Green Peas
  • 1 Capsicum
  • 1tbsp Ginger-Garlic paste
  • 3 chopped Green Chilies
  • Little  Maida
  • ½ cup Breadcrumbs
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Garam Masala
  • ½ tsp Chat Masala
  • Coriander
  • 2 tbsp Oil
  • Salt accordingly

Recipe:

  1. Take a pressure cooker and add the above Vegetables with some Salt. Cook them for about 4-5 Whistles.
  2. Now, let the Veggies remove their heat and mash them in a big bowl.
  3. Now, add the Spices, Flour, Bread Crumbs, Coriander and Salt to the mashed Vegetables.
  4. Blend thoroughly and drizzle little oil into the Veggies. Grease your palms with oil before rolling.
  5. Knead with your fingers to make smooth Cutlet Dough. Roll out medium sized Patties.
  6. Take a pan and heat sufficient Oil in it.
  7. Add the Patties in the hot Oil and deep fry them till they ate golden brown on both sides.
  8. Once done place the patties on paper towels or tissue paper to drain excessive Oil.
  9. Serve them hot, with Chutney or Sauce.
vegetable-cutlet

14Chola Daal Dhokla

Ingredients:

  • 1/2 cup Cholle Daal, soaked overnight
  • 1/2 cup Palak chopped
  • 1/2 cup Methi chopped
  • 2 tsp Ginger-Green Chilli paste
  • 1/4 tsp Hing
  • 1/2 tsp Oil for Greasing
  • Salt to taste

Method:

  1. Take the Daal, wash it and drain it thoroughly. Blend this Daal in a mixture.
  2. Mix in the Spinach, Methi, Green Chilies, Ginger Paste and blend into a soft paste.
  3. Add the Hing and Salt and mix well.
  4. Take a Dhokla plate and grease it with Oil and keep aside.
  5. Add the Fruit Salt into the Dhokla batter.
  6. Pour the Dhokla batter in the oiled thali and cook.
  7. Serve hot, with green Chutney.
chola-daal-dhokla

15Thepla

Ingredients:

  • 2 cups whole Wheat Flour
  • 1 tsp Oil
  • 2 tsp Dahi
  • ¼ Turmeric Powder
  • ½ Chilli Powder
  • Salt to taste
  • Oil

Recipe:

  1. Mix the above things in a large bowl and knead it properly.
  2. Drizzle in a little Oil in the dough. Once done, cover it with a cloth.
  3. Separate the mix equally and make Rotis.
  4. Now take a tawa and add Oil in it, heat it gently. Cook each Thepla, till it is brown on both sides.
  5. Serve with Raita.
thepla

16Vegetable Rice Upma

Components:

  • 1 cup Rice
  • 1 small chopped Onion
  • 1 chopped Tomato
  • 3 chopped Green Chilies
  • Ginger
  • Curry Leaves
  • 1 cup chopped Carrot
  • 1 cup chopped French Beans
  • ½ cup Green Peas
  • 2 tbsp Oil
  • Mustard Seeds
  • Urad Daal
  • Channa Daal
  • Salt

Method:

  1. Firstly, soak Rice in Water. Drain it and dry it with the help of a cloth. Blend this dried Rice into a powder.
  2. Cook the diced Carrots, Beans, Peas in a saucepan or heavy bottomed vessel. Add little salt to it and cook them well.
  3. Take a cooker and heat some Oil in it. Add the Rai to the hot oil. After crackling, add Urad Daal, Channa Daal and cook it for a while.
  4. Now, add those Chopped Onions, Green Chilies, Ginger Garlic paste, and a sprig of Curry Leaf and cook it.
  5. Finally, mix in some chopped Tomatoes. Then add salt accordingly, stir and fry for about 20 seconds or till the Veggies get softened. Lastly, put the boiled Vegetables in and cook them for a short while.
  6. Add adequate amount of hot water to the mix and boil it. Mix the Rava in. Cook it for 10 mins.
  7. Once the whistles blows, open the cooker and let the steam out. Drizzle in some Ghee. Ghee increases the flavor of the dish.
  8. Garnish the Upma with fresh Dhaniya.
veg-rice-upma

17Semolina Breakfast Cake

Ingredients:

  • 1 cup Semolina Flour
  • 1 cup Yoghurt
  • Sugar for taste
  • Butter
  • 2 tbsp Baking Soda
  • 2 Eggs
  • For Sugar syrup
  • 3 cups Sugar
  • Water
  • ½ tbsp, Vanilla essence
  • 12 Lemon
  • 1 Cinnamon Stick

Method:

  1. First preheat the oven for 10 mins at 350 C.
  2. Take a large mixing bowl and add Flour, Sugar, and Baking Powder in it. Mix well.
  3. Now melt the Butter and add it to Flour mix.
  4. Also add Yogurt into the mixture, mix well.
  5. Now add Eggs and blend the mixture well again.
  6. Beat mixture for 2 minutes till there are no lumps in it.
  7. Pour this smooth mix into baking pan brushed with Butter.
  8. Bake the batter for 45 minutes at 350 C.
  9. While the Cake bakes, prepare the Sugar syrup.
  10. Mix Sugar & water and put it on high flame. Add Vanilla essence and Cinnamon stick to this liquid for flavor. Stir well.
  11. Now squeeze half a Lemon in the syrup.
  12. Mix well, let boil for 1 minute and then remove from heat.
  13. After Cake is baked, demould it and cool. Pour the thick Sugar syrup over it and let it cool again.
  14. You can serve this Cake with Coffee or Tea or store it and eat as a snack.
semolina-breakfast-cake

18Sweet Pongal

Ingredients:

  • Raw Rice – 1 cup
  • Moong Daal1 cup
  • Jaggery or Honey
  • Ghee
  • Water for cooking
  • 2 cups coconut milk
  • Cardamom Powder
  • Dry fruits

Recipe:

  1. In a cooker take Moong Daal and dry roast it for about 5 minutes.
  2. Add rice to the cooked Daal. Now, add 4 cups of Water (or Milk for enhanced taste and flavor) and 1 tsp of Ghee.
  3. Pressure cook, the mix until the Rice and Daal are cooked.
  4. In another pan, heat Ghee and roast the Dry Fruits.
  5. In another saucepan, dissolve the Jaggery in some Water.
  6. You can also use Honey in place of Jaggery.
  7. Blend the Rice-Daal mixture and add it to Jaggery syrup.
  8. Drizzle some Ghee, Cardamom Powder, Saffron Strands and the Roasted Nuts and Dry Fruits. Cook till it becomes into a sticky Pongal consistency.
  9. Switch off the flame. The Pongal will continue to thicken as it cools and then  serve it.
sweet-pongal

19Paneer Paratha

Components:

  • 1 cup Atta
  • ¼ cup Maida
  • Crumbled Paneer, 1 cup
  • Chopped Fresh Coriander
  • Finely chopped Green Chilies
  • Chat Masala  to taste
  • ½ tsp,Cumin Powder
  • Salt accordingly
  • Oil or butter

Recipe:

  1. Take a mixing bowl and add the above dry ingredients and form dough. Cover the dough with moist cloth.
  2. Take a plate and crush the Paneer. Add the Salt, Chat Masala, roasted Cumin Powder, finely chopped Green Chilies and Coriander leaves in the crushed Paneer.
  3. Prepare equal sized balls of dough and Paneer mix.
  4. Roll out one dough to a small Roti. Place a ball of the Paneer mixture in the middle of the Chapatti or Roti.
  5. Gather the edges of the Roti and spread it to the centre.
  6. Start making the Rotis or Parathas and roll inside gently, so the stuffing will spread inside.
  7. Heat a tawa and cook the Paratha. Brown, both the sides of the Parathas.
  8. Serve the hot Parathas with Butter and Chutney or Dahi.
paneer-paratha

20Masala Paav

Ingredients:

  • 4 Paavs or Sliced Bread
  • 1 chopped Onion
  • 1 chopped Tomatoes
  • 2 Garlic Cloves chopped
  • 1 Capsicum diced or chopped
  • 2-3 tsp paav bhaji masala
  • Fresh Coriander
  • Little Lemon Juice
  • Salt accordingly
  • Butter

Recipe:

  1. Take a saucepan and heat, and add some Butter in it. Add the finely chopped Onions and Garlic in the Butter.
  2. Cook, till the Onions are translucent and mix in the Tomatoes. Cook till the Onions are golden and the Tomatoes are soft.
  3. Mix Capsicum, Salt, Paav Bhaji Masala to the Onion Tomato Mix.
  4. Cook till Masala paste is formed.
  5. Mix some Lemon Juice and sprinkle the Coriander Leaves. Remove from flame.
  6. Take the Paav and slice them. Cover the Paav with prepared  Masala.
  7. Heat a tawa, and spread some Butter on it. Toast the Buns on one side.
  8. After one side is toasted, add some Butter to the Masala to enhance its taste and get a Buttery flavor.
  9. Toast the Paav on other side. Masala, Oil and Juices penetrate the Paav enhancing its flavor.
  10. Switch off and serve immediately with more butter on top.
masala-paav