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15 May 2020 | 12 min read

15 Easy Breakfasts To Make While You Work From Home

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While we work from home due to the neverending coronavirus lockdown, the good thing is that we have time to try new things such as new  breakfast recipes. However, cooking is fun when you don’t have to do a lot of hard work for it. Especially in the mornings, we are low on energy and don’t want to hustle too much. Though, to feel recharged, it’s essential to fill your tummy with food that will give you the energy to start on your work and be productive for the rest of the day. 

Here we have listed 15 easy breakfast recipes for you to follow and make while working from home. The best part is – these recipes are quick and delicious!  You can even get all the ingredients that you need {and more} delivered to your home through bigbasket – it is only a click away. What’s your excuse?

Tomato & Spring Onion Omelette

Ingredients 

Tomato | Spring onions | Eggs | Pepper | Salt

Method 

  1. Boil the tomato for 3-5 minutes
  2. Peel the skin off the tomato
  3. Dice the tomato and cut the spring onions into small pieces
  4. Beat the eggs then throw in the diced tomatoes and pieces of spring onion
  5. Add a pinch of salt and pepper into the mixture and mix well
  6. Add a bit of oil into the pan and pour the mixture in until it covers the pan
  7. Roll the first layer in the pan when it’s cooked
  8. Pour the mixture in again and continue rolling the omelette till you use up the entire mixture 
  9. Serve hot with tomato ketchup 

Eggless Mini Pancakes

Ingredients 

One ¼ cups all-purpose flour | 1 tsp baking powder | 1 tsp sugar | ¼ tsp salt | 1 cup milk | 2 tsp vegetable oil | water | 1 tsp vanilla (optional)

  1. Method
  2. Mix flour, baking powder, sugar and salt in a medium bowl
  3. Combine milk, oil, and water
  4. Stir just until moistened
  5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat. For each pancake, pour about ¼ cup of batter onto the hot griddle
  6. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry

Spicy Masala French Toast

Ingredients 

Two bread slices | two large eggs | 1 ½ tsp milk | 1 tsp finely chopped onions | 1 tsp finely chopped carrots | 1 tsp finely chopped capsicum | 1 tsp finely chopped spinach | 1 tsp red chili powder | ½ tsp pepper powder | ½ tsp garam masala | ¼ tsp turmeric | salt | butter

Method

  1. Lightly butter the bread slices
  2. Toast it and cut it into two halves
  3. Combine the super finely chopped veggies, eggs, milk, salt and spices in a bowl
  4. Dip the bread slices in it
  5. Heat a lightly buttered Tawa and put the bread slices dipped in the egg mixture and cook it for a couple of minutes on medium-low heat. Flip it and cook it for another couple of minutes or until done
  6. Serve hot with tomato ketchup or coriander chutney

Rava Dosa

Ingredients 

½ cup unroasted fine Rava | ½ cup rice flour | ¼ cup all-purpose flour | ⅓ cup chopped onions | 1 or 2 green chilies | ½ inch ginger | ½ tsp crushed black pepper | ½ tsp cumin seeds | 8 to 10 curry leaves | salt | 1 to 2 tablespoons of chopped cashews | water | oil 

Method

  1. Take ½ cup unroasted fine Rava, ½ cup rice flour and ¼ cup all-purpose flour in a bowl
  2. Then add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), and ½ inch ginger (chopped)
  3. Also add ½ tsp crushed black pepper, ½ tsp cumin seeds, 8 to 10 curry leaves (chopped), and salt as required. You can also add 1 to 2 tsp of chopped cashews
  4. Add 2 to 2.5 cups of water. Depending on the quality of Rava or sooji and rice flour, you can add less or more water – from 1.5 to 2.5 cups water
  5. Whisk till smooth without any lumps. The batter has to be flowing and thin 
  6. Cover and let the batter rest for 20 to 30 minutes
  7. Before preparing dosa, mix the batter very well
  8. Spread some oil on the Tawa. Do make sure that the Tawa is hot. Keep the flame to medium or medium-high before pouring the dosa batter
  9. With a spoon, pour the dosa batter. Start from the edges move towards the centre
  10. When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides
  11. Spread oil all over the dosa with a spoon
  12. Cook till the base is golden and crisp
  13. Now flip it and cook the other side for a minute 
  14. Fold and then serve Rava dosa hot with coconut chutney and sambar

Bread Upma

 

Ingredients 

Brown bread | 2 tsp oil | ½ tsp cumin seeds | ⅓ cup chopped onion | one green chili | ginger | 6-7 curry leaves | ½ cup finely chopped tomatoes | ¼ tsp turmeric powder | ¼ tsp red chili powder | 1 tsp chopped coriander leaves  

  1. Method
  2. Chop the bread slices in cubes and keep them aside
  3. Heat 2 tsp oil in a pan. Add 1 tsp mustard seeds and let them crackle and pop
  4. Add ½ tsp cumin seeds
  5. Stir and saute till the cumin seeds also crackle 
  6. Add ⅓ cup chopped onion and stir
  7. On a low to medium flame, saute the onions till they turn translucent
  8. Add one green chili (finely chopped), 1 tsp finely chopped ginger, and 6 to 7 curry leaves, chopped. Stir and saute till the raw aroma of ginger goes away
  9. Add ½ cup finely chopped tomatoes
  10. Add ¼ tsp turmeric powder, ¼ tsp red chili powder and mix very well
  11. Now add salt
  12. Stir and saute this onion-tomato-spices mixture till the tomatoes soften, and you see oil releasing from the sides
  13. Add the bread cubes
  14. Mix the bread well with the rest of the mixture
  15. On a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges
  16. Then add 1 tsp chopped coriander leaves. Instead of adding coriander leaves at this step, you can also garnish with them, while serving

Poha Idli

Ingredients 

1 cup rice | 3 tsp urad dal | ¼ tsp fenugreek (methi) seeds | water | 1 cup poha | ½ tsp rock salt | ½ tsp sugar | ⅛ tsp to ¼ tsp baking soda    

Method

  1. In a bowl or pan, take the following ingredients – 1 cup idli dosa rice or parboiled rice, 3 tbsp whole urad dal and ¼ tsp fenugreek seeds (methi seeds)
  2. Rinse them for a couple of times and then soak in some water
  3. Take 1 cup thick poha, rinse it once or twice with water
  4. Strain and add the poha to the bowl containing rice, urad dal, methi seeds, and water
  5. Mix well. Cover the pan and soak these four ingredients in water for 5 to 6 hours
  6. Now add half of the soaked ingredients in a wet grinder jar
  7. Add ½ cup water and grind very well
  8. Now pour the batter in a large bowl
  9. Then add ½ tsp rock salt and ½ tsp sugar and mix properly 
  10. Cover the bowl with a lid and keep the bowl for 8 to 9 hours 
  11. Use the batter the next day
  12. Add ⅛ tsp to ¼ tsp baking soda for softer idlis and mix it well  
  13. Grease the idli molds with oil. Pour the batter in the molds
  14. Before placing the idli stand, add 2 to 2.5 cups of water in a steamer or pressure cooker. Bring this water to a boil. Then place the idli stand in the hot water
  15. Steam idli for 12 to 15 minutes. Insert a toothpick in the centre of the poha idli, and it should come out clean and not be sticky
  16. Dip a spoon or butter knife in water and slid them through the idlis. Remove and serve poha idli with coconut chutney and sambar 

Onion Paratha

Ingredients 

Wheat dough | chopped onions & green chilies | red chili powder | garam masala | salt | dry whole wheat flour

Method

  1. Take a medium-sized ball from the dough and roll it into 3-4 inches round on a dusted board or work surface
  2. Place the mixture of chopped onions & green chilies
  3. Sprinkle with some red chili powder, garam masala, salt. You can sprinkle some dry whole wheat flour on top of the onions 
  4. Bring the edges together and join them in the centre 
  5. Press the joined edges downwards & sprinkle some flour so that you can roll it easily in the next step
  6. Roll gently into a paratha about 7-8 inches diameter
  7. Place the onion paratha on a hot griddle and fry with some oil or ghee
  8. Brown spots will begin to appear, and the outer layer of the onion paratha will become crisp at some places 
  9. Remove and serve onion paratha hot or stack the parathas in a roti basket and then serve onion parathas with mango pickle or plain yogurt or just have it with chai

Banana & Almond Porridge

Ingredients 

Oats | chia seeds | milk | banana | dates | almonds | cinnamon powder | saffron thread | honey

Method

  1. Gather all the ingredients
  2. Soak the oats in water for a few minutes, and in another bowl soak chia seeds in water for 10 minutes
  3. In a pan over medium flame, heat the milk and add banana, dates, almonds, and cinnamon
  4. Add the saffron thread to the milk. After 30 seconds, add the oats and cook with the milk
  5. After 1 minute, when the porridge is the right consistency and oats are cooked through, remove the pan from flame and pour the porridge into a serving bowl
  6. Stir honey through the porridge and garnish with chia seeds

Cheese Sandwich

Ingredients 

Butter | cumin powder | chaat masala | black pepper | cheese | tomato ketchup 

Method

  1. Spread butter on all the bread slices. Cover the whole surface with the butter
  2. The top half of the pieces with grated cheese. Sprinkle 2 to 3 pinches each of roasted cumin powder, chaat masala powder and black pepper on the grated cheese in each slice
  3. Cover the cheese-topped parts with the remaining buttered slices and spread butter on the top of the slices
  4. Place the sandwich carefully with the buttered side facing down in a preheated grill. Make sure your hands don’t touch the grill. Now spread butter on the top side which is facing you
  5. Grill for 2-3 minutes till the cheese sandwich is crisp and golden
  6. Serve the grilled cheese sandwich hot with tomato ketchup or green chutney

Besan Ka Cheela

Ingredients 

1 cup besan | ¼ cup finely chopped onion, tomatoes, and coriander each | ½ tsp finely chopped ginger | ½ to ⅔ tsp finely chopped green chilies | water | oil | 2-3 pinches of turmeric powder | ½ tsp carom seeds/ajwain | ¼ tsp red chili powder 

Method

  1. Take 1 cup besan in a mixing bowl
  2. Add ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, ¼ cup chopped coriander leaves, ½ tsp finely chopped ginger, ½ to ⅔ tsp finely chopped green chilies
  3. Now add – 2 to 3 pinches of turmeric powder, ½ tsp carom seeds/ajwain, and ¼ tsp red chili powder. Use cumin seeds if you do not have carom seeds. Also, add salt as per taste
  4. Add ½ cup water first
  5. Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter
  6. Heat a Tawa or a flat pan on a low flame. Then take a spoon full of the batter and pour on the pan
  7. Spread the batter lightly and gently so that the cheela does not break
  8. On a low flame cook, the cheela till the top begins to look cooked
  9. Then drizzle ½ to 1 tsp oil on the chilla at the edges and all around
  10. Continue to cook till the base gets light golden
  11. Flip and now cook the other side of cheela
  12. Cook this side till you see golden spots on the besan cheela
  13. Fold and serve chilla hot or warm with mint chutney or any chutney of your choice or with tomato sauce

Quinoa Fruit Salad

Ingredients 

1 cup quinoa | 2 cups water | Pinch of salt | Juice of 1 large lime | 3 tsp honey | 2 tsp finely chopped fresh mint | 1 ½ cups blueberries | 1 ½ cups sliced strawberries | 1 ½ cups chopped mango | Extra chopped mint for garnish-optional 

Method

  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes or until water is absorbed. Let quinoa cool to room temperature
  2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined
  3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled

Methi Thepla

Ingredients 

1 cup methi leaves | 1 cup whole wheat flour | ¼ cup besan | ¼ cup pearl millet flour (bajra flour) | ¼ cup sorghum flour (jowar flour) | ½ tsp red chili powder | ½ tsp turmeric powder | ½ tsp cumin powder | ½ tsp coriander powder | 1 tsp oil | salt | ½ inch ginger | 1/2 green chilies | 1-1.5 tsp ginger + green chili paste | 4-5 tbsp curd/yogurt | water 

Method

  1. Rinse 1 cup methi leaves very well in water. Then drain them, chop finely and keep aside
  2. In a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup pearl millet flour (bajra flour) and ¼ cup sorghum flour (jowar flour)
  3. Now add – ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tbsp oil, and ¾ tsp salt or add as required. Also add ½ inch ginger + 1 or 2 green chilies, crushed. About 1 to 1.5 tsp ginger + green chili paste
  4. Add the chopped methi leaves and mix everything well
  5. Add 4 to 5 tsp curd/yogurt 
  6. Mix again and knead into a dough
  7. Make medium sized balls from the dough
  8. Roll them to a round of about 5-6 inches in diameter
  9. On a hot tawa or skillet place the thepla
  10. Flip when one side is partly cooked
  11. Spread oil on this side and flip the thepla again
  12. Now spread the oil on this side
  13. Flip a couple of times till you get golden spots, and the methi thepla is cooked evenly
  14. Remove and serve methi thepla with plain yogurt or a lemon or mango pickle 

Pongal

Ingredients 

3 tsp moong dal | water | ½ cup Rava | 3 tsp ghee | 12-15 cashews | sprig curry leaves | 1 tsp finely chopped ginger | 1 tsp crushed black pepper 

Method

  1. Heat a small pan and add 3 tbsp of moong dal in it and roast on low flame
  2. Rinse the roasted moong dal a couple of times in water. Then add it in a pressure cooker
  3. Add ¾ cup water and pressure cook for 6 to 7 whistles or 10 to 12 minutes on medium to high flame
  4. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the dal and keep aside
  5. When the moong dal is getting cooked, then you can roast the Rava and prep the other ingredients. Heat a Kadai or pan and add ½ cup Rava in it
  6. On a low flame, stirring often roast the Rava till it becomes fragrant
  7. Now take a pan and add three tablespoons ghee
  8. Add 1 tsp cumin seeds and saute till they splutter
  9. Then add 12 to 15 cashews and saute till the cashews turn a light golden
  10. Then add one sprig curry leaves and one teaspoon finely chopped ginger
  11. Sprinkle one teaspoon crushed black pepper. Stir and mix well
  12. Now pour 1.5 cups water
  13. On a medium to high flame begin to cook this water mixture
  14. Bring to a rolling boil
  15. Lower the flame and then add the roasted Rava in parts
  16. Then add the cooked moong dal and mix properly
  17. Season with salt as per taste
  18. On a low flame for a few minutes, simmer till the Rava is cooked well, and the mixture thickens
  19. Serve Rava Pongal hot with coconut chutney or mango pickle 

Bread Pakora

Ingredients 

Oil | 1 tsp mustard seeds | 1 tsp curry leaves | 1 to 1/4 tsp heeng | two green chillies | 1 tsp ginger paste | 1 potato, boiled | 3 tsp salt | 1 ½ tsp turmeric powder | 1 ½ tsp red chili powder | 1 tsp coriander leaves | ½ tsp garam masala powder | 1 cup gram flour | 2 tsp red chili powder | 2 tsp salt | 1 tsp turmeric powder | ¼ cup rice flour | paneer 

  1. Method
  2. Take a pan and heat oil in it
  3. Add mustard seeds, curry leaves, and hing. Stir a little
  4. Add green chilies and ginger paste and mix well
  5. Put the boiled potato in the pan and add salt, turmeric powder, red chili powder, garam masala powder, and coriander leaves
  6. Mix them thoroughly in the pan to make a thick filling
  7. Take a bowl, add gram flour, red chili powder, salt, turmeric powder, rice flour, and some water
  8. Stir it thoroughly to make a liquid dip
  9. Take paneer and sprinkle some salt and red chili powder over it
  10. Take slices of bread and spread the potato filling and paneer in between them
  11. Cut the bread slices into two
  12. Dip the bread slices in the gram flour mix to thoroughly soak it
  13. Deep fry it in hot oil
  14. Serve hot with green chilies along with tomato ketchup

Morning Glory Muffins with Banana

Ingredients 

Non-stick cooking spray | one ¼ cups all-purpose flour | ½ cup packed dark-brown sugar | ½ tsp baking soda | ½ tsp baking powder | ½ tsp ground nutmeg | ½ tsp coarse salt | 1 cup rolled oats | ½ cup raisins | 3 tsp olive oil | 1 large egg | 1/3 cup skim milk | four medium carrots, shredded | one medium ripe banana, mashed

Method

  1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended
  2. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in centre of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature

Go ahead! Try out these super easy and delicious breakfast recipes to kickstart your day while you work from home!    

 

by Akansha Singh
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