Tag: easy breakfast recipe

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Instant Masala Bread Idli- Easy Breakfast Recipe

Instant Masala Bread idli is delicious protein rich breakfast. They are air light, super easy to make and above all healthy. I can bet you can’t stop at one. This is one of my favourite breakfast recipes. Easy, simple with no fancy ingredients required!

It is like a slice of bread with a filling of your choice on one side and steamed tempered yogurt on the other side, adding different textures to this simple yet delicious dish. It’s creamy, soft and crispy- all of that in one slice of bread. 

I had these bread idlis for the first time some 17-18 years back at my Aunt’s house and instantly fell in love with it. Years later when I got married, I remembered those instant bread idlis and wanted to make it for my husband and child. Just like me, my family too totally loved it.

You need very basic ingredients for this recipe- bread slices, either brown or white bread, thick yogurt or homemade curd and Indian cottage cheese (Paneer) or potatoes.

I shared this recipe in one of the food community groups on facebook, Eatlo and it was such a huge hit. I was amazed to see that hundreds of people tried this recipe and the feedback was just fantastic. If you talk about food just as much as you eat, you should definitely join this community. It’s a safe space where you can share your cooking adventures, know more about different cultural and regional foods, ask for recipes, get health tips and interact with food enthusiasts all over the world.

Now without further delay let’s see how you can make this delicious recipe

Recipe: serves 3

Ingredients: 

  • Bread slices: 8
  • Oil/Ghee for Cooking

For Tempered Yogurt/Curd

  • Thick Yogurt/Curd: 1.5 cup
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 1 sprig
  • Asafoetida/hing: a pinch
  • Oil: 1 tbsp
  • Red chilli powder: 1/4th tsp
  • Salt to taste

For Paneer Filling

  • Paneer: 150 grams
  • Coriander Leaves: handful 
  • Capsicum: 1/4th cup; finely chopped
  • Salt to taste
  • Minced Garlic: 1/4th tsp
  • Red Chilli Powder: 1/4th tsp or to taste
  • Garam masala: 1/4th tsp
  • Roasted Cumin Powder: 1/2 tsp
  • Raw Mango Powder: 1/4th tsp
  • Green Chilies: 1; finely chopped (optional)

Method:

  • Whisk thick yogurt/curd to get a smooth consistency. 
  • Now heat oil in a small pan. Add mustard seeds and hing. Let it splutter. Switch off the flame and add curry leaves, salt and red chilli powder. Let it sit in hot oil for 15 seconds and then add this tempering to yogurt and mix well. Keep aside.
  • Cut bread slices in roundels using a bowl or a round cutter and keep aside.
  • Crumble paneer in a plate. Add finely chopped capsicum, coriander leaves, minced garlic, salt, red chilli powder, garam masala, cumin powder and raw mango powder. Mix well. Check for seasoning and your filling is ready.
  • Now take the bread slice and spread the prepared filling on one side. Do not make a very thick layer. 
  • Heat a non stick pan to a medium heat. Brush it with some oil or ghee. 
  • Now put the filling side down. Reduce the flame to the lowest. On the top, apply the prepared tempered yogurt. Do not overload it with curd but put a generous amount so that the bread is coated well. 
  • Cover the slice with a large bowl. The idea is to steam the yogurt side and make the filling side crisp. This should take about 3-4 minutes to cook. Keep the flame low.
  • Cook till bottom side becomes golden brown. 
  • Serve hot with chutney of your choice.

Notes: 

  1. You can choose the filling of your choice. I also make this with potatoes. Just replace paneer with potatoes. 
  2. Always cook bread idli on low flame. Otherwise the bottom side will be cooked and yogurt side will not get time to get set. 
  3. Serve it immediately or the bread will become soggy.
  4. For leftover bread sides, you can toast them in the oven and turn into bread crumbs.
  5. If the yogurt or curd you have is watery, simply line a colander with muslin cloth. Add yogurt/curd and keep it refrigerated for an hour. This will drain the excess whey.

For more quick yogurt recipes you can try out my quick and absolutely delicious Hung Curd Spinach Cheese Sandwiches. 

Do try out this recipe. I promise you will not be disappointed. Let me know in the comments if you do try. Would love to have your feedback. Happy Cooking! 😊

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Semolina Veggie Pancakes- Quick Healthy Breakfast Recipe

If you love savoury pancakes, then these semolina or rava pancakes are for you. These are Indian style savoury pancakes that are eaten with green chutney or ketchup. They are crispy on the outside and soft on the inside. It makes wholesome, healthy and an easy breakfast choice.

Indian cuisine is known for its flavourful savoury pancakes so much so that every state has its own recipe and endless variations to that recipe. It contains a good balance of carbohydrates, proteins, vitamins, minerals and good fats. Indian pancakes are made with different flours such as chickpea flour, rice flour, semolina (sooji). They are nourishing and can be had as a light meal any time of the day. Here’s another amazing Indian savoury pancake made with chickpea flour which you can try- Healthy Iron Rich Pancake

These Semolina pancakes are a variation of popular South Indian breakfast Uthappam. To make these all you need to do is mix some ingredients and make crispy outside and soft inside pancakes.

RECIPE: serving 8 pancakes

Ingredients 

  • 1 cup Semolina/Sooji/Rava
  • 1 cup Homemade Curd or Yogurt
  • 3 tbsps chopped Onion
  • 1/2 cup chopped Capsicum 
  • Handful of chopped Coriander Leaves
  • Handful of Chopped Curry Leaves
  • 1/2 tsp Cumin Seeds
  • A pinch of Asafoetida/ Hing
  • 1/2 tsp Baking Soda
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • Ghee/Oil for cooking
  • 1/4th cup Water or as required for smooth batter
  • 1/2 tsp Grated Ginger

Instructions

  • Take semolina/suji/rava in a large bowl. Add 1 cup curd to it. Mix well.
  • Add a little water at a time if batter feels too thick.  Keep it aside for 15 minutes. 
  • Check the batter after 15 minutes. Semolina will fluff. Batter consistency is similar to Idli batter. It is neither too thick nor thin. If it’s too thick, add a little water. Add salt to taste. 
  • Add finely chopped onions, capsicum, coriander leaves, red chilli powder (optional) and ginger and mix well.
  • In a small pan heat 1 tsp of oil then add cumin seeds and a pinch of hing (asafoetida). Let the cumin seeds splutter then add chopped curry leaves. Cook for 10-15 seconds and then transfer this tempering to the prepared batter and mix well.
  • Once you are ready to cook, add 1/2 tsp baking soda and mix gently.
  • Heat a non stick pan or griddle. Bring it to medium heat. Add a tsp of ghee, scatter a pinch of mustard seeds. Once the seeds start sputtering, put 1/3rd cup of batter over it and spread a little. 
  • Cover it with a lid. The idea is to cook the pancake in its own steam so that it fluffs up. Once the top sets and edges turn brown, flip it. 
  • Cook the other size in a similar way. Cook both sides till golden brown. In the same way cook the remaining pancakes.
  • Enjoy it with mint and coriander chutney

Notes

  1. Do not add Eno. It’s an antacid and it’s bad for health. Baking soda will do the similar job and is not harmful when taken in moderation.
  2. You can choose to add vegetables of your choice. Cabbage, tomatoes, carrots or spinach go very well in these pancakes.
  3. It is important to cook the pancakes on medium-low to low heat for a longer period to ensure the middle is cooked well.
  4. Do not press the pancake down with your spatula, pressing down makes the middle stodgy and you will never get a fluffy pancake.
  5. You store the leftover batter in the refrigerator for 2 days. It will taste the same but pancake batter might turn flat and may not yield fluffy pancakes.