4 Healthy Breakfast Recipes To Relish On Weekends

New Delhi: Most of us don’t have time to eat properly on weekdays. We have a habit of rapidly stuffing something and leaving for work. But when it comes to weekends, we all want something special. We’re all more health-conscious these days, but that doesn’t mean we have to sacrifice taste. A healthy breakfast can help you feel more energized and focused throughout the day, but it gets even better with some additional yumminess. 

Here are 4 healthy breakfast recipes to try on weekends that will undoubtedly kickstart your weekend.

1. Oats Uttapam:

Uttapam is a delightful southern delicacy that is simple, quick, and fuss-free to prepare. When this recipe is cooked with oats, it transforms into a healthy breakfast choice that is both fulfilling and comforting. Oats are extremely nutritious, including high levels of fibre and other critical minerals. 

Ingredients: 

• 2 pinches of baking soda 
• 2 cup oats 
• 2 teaspoons refined oil 
• 1 medium onion 
• 2 pinches asafoetida 
• salt as required 
• 1/2 teaspoon ginger 
• 2 medium tomato 
• 1 cup spinach 
• 1 cup semolina 
• 2 cup yoghurt (curd) 

Preparation:

• Wash and chop the spinach leaves, tomato, onions, and ginger.
• Heat a pan over low heat and add the semolina and oats. Roast until the semolina becomes slightly brown. Transfer the roasted mixture to a grinder and grind them into a fine powder.
• Mix in finely chopped ginger, salt, baking soda and asafoetida. Shift this powder into a bowl and set aside for 8-10 minutes.
• Fill the bowl with spinach leaves, onion slices, and tomato slices. Combine them thoroughly with the dry ingredients.
• Place a pan over medium heat and heat the oil in it. Spread 2 tbsp of the prepared batter in a circular motion.
• Pour 2-3 drops of oil on the outer borders and on top of the uttapam. To roast the uttapam, firmly press it using a ladle. When the bottom of the uttapam begins to brown slightly, flip it over and roast the other side in the same manner.
• When cooked, place the uttapam on a platter and serve with coconut chutney or hot sambhar.

 

2. Sausage And Egg Sandwiches:

Ingredients: 

• 1+1/2 tablespoons unsalted butter softened 
• 4 slices bread  
• 1 tablespoon vegetable oil 
• 4 sausage patties  
• 6 tablespoons coarsely grated cheese  
• 4 large eggs 

Preparation:

• Spread butter on the slices of bread
• Oil is heated on a pan over moderately high heat to cook the patties until golden brown. Once they are properly cooked, place them over a tissue to soak the excess oil.
• The prepared patties are then placed over the bread and cheese slices are added.
• Fry the eggs and season them with salt and pepper to taste. Flip eggs with a spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
• The eggs are then transferred to the sandwich and covered with slices of bread. The dish is ready to be enjoyed.

 

3. Strawberry Oatmeal Breakfast Smoothie:

This vegan oatmeal smoothie has a thick, creamy texture and a deep pink colour. 

Ingredients: 

• 1 cup soy milk 
• ½ cup rolled oats 
• 14 frozen strawberries 
• 1 banana, broken into chunks 
• 1 ½ teaspoon white sugar (Optional)  
• ½ teaspoon vanilla extract (Optional) 

Preparation:

In a blender, combine the soy milk, oats, strawberries, and banana until smooth. Also, Blend in the sugar and vanilla. This is then poured in a glass and garnished with sliced strawberries.

 

4. Bajra Idli:

Ingredients: 

• 200 g bajra, broken 
• 200 g raw rice, broken 
• 150 g urad dal 
• 2 tbsp black pepper 
• 1 tbsp cumin/ jeera 
• 3 tbsp gingili oil 
• 1 tsp mustard 
• Curry leaves 
• Salt to taste 

Preparation: 

• Bajra, rice and urad dal are soaked separately for 3 – 4 hours in water.
• The urad dal is then finely mashed to a cream-like consistency.
• Add rice to the soaked bajra and grind well, then add pepper and jeera to it.
• Now combine 1 tbsp oil with the ground urad dal, bajra, and salt and mix it into a smooth batter.
• Set it aside for 4–5 hours.
• In a small amount of oil, temper mustard, urad dal, and curry leaves.
• Add to the idli batter; stir well.
• The batter is poured into the idli maker and steamed.
• You can serve this with coconut chutney and sambhar.