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.
- 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)
- 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:
- 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
- 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.
- 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)
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:
- 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
- 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.