Showing posts with label Healthy Breakfast. Show all posts
Showing posts with label Healthy Breakfast. Show all posts

Tuesday, November 12, 2019

Avocado Toast Recipe | Avocado Sandwich | Avocado Bread Toast Recipe With Ingredients

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A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping.

Simple and healthy toast and sandwich recipe made with guacamole dip spiced with pepper and green chutney. it is quick and easy to make and yet filling by supplying all the required nutrients and vitamins. the guacamole dip can be used for both sandwich and also toast and this recipe describes both the options.

The sandwich has or toast has to be served immediately once it is grilled or toasted. the avocado dip has moisture in it which can make the bread soggy.



  • 1 avocado, ripened
  • 1 clove garlic, finely chopped
  • ½ tsp pepper, crushed
  • ¼ tsp salt
  • 1 tsp lemon juice
  • 2 tbsp onion, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 slice bread, white or brown
  • ½ tsp butter
  • ¼ tsp mixed herbs
  • ¼ tsp chilli flakes
  • 2 slice bread, white or brown
  • 2 tsp green chutney
  • 3 slice tomato
  • ¼ tsp mixed herbs
  • ¼ tsp chilli flakes
  • 1 tsp butter


  1. For making Avocado mixture, Take 1 avocado in a large mixing bowl and mash smooth.
  2. Add 1 clove garlic, ½ tsp pepper, ¼ tsp salt, 1 tsp lemon juice, 2 tbsp onion and 2 tbsp coriander.
  3. Mix well making sure all the spices are combined well. 
  4. Avocado mixture is ready to prepare avocado toast and avocado sandwich recipe.


  • Adding lemon juice prevents the avocado from discolouring.
  • Add green chilli to increase the spice level.
  • Skip adding butter if you are diet conscious.
  • Finally, avocado toast recipe and avocado sandwich recipe tastes great when prepared crispy.

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Saturday, November 9, 2019

Adai Recipe | Adai Dosa Recipe (Indian Lentil Crepes) With Ingredients

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Adai: a dosa-like dish prepared from a combination of toor dal, rice, curry leaves

Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. I have added a handful of drumstick leaves to increase the nutritional value. So this adai is rich in iron also. It is very simple to prepare and does not need much planning as for dosa. It goes well with avial, chutney, jaggery and butter.

Cuisine: South Indian
Prep Time : 10 mins (excluding soaking time)
Cook Time : Less than 5 mins per adai
Servings: 6-7


  • Raw rice – 1/2 cup
  • Par Boiled rice (Puzhungal Arisi)- 1/2 cup
  • Tur dal – 1/2 cup
  • Bengal gram/channa dal – 1/4 cup
  • Urad dal – 1 tbsp
  • Green chilli -2
  • Red chilli -3
  • Ginger -1 small bit
  • Asafoetida/hing -1/4 tsp
  • Salt as required
  • Oil for making adai ( sesame seed oil preferable)

Ingredients to add to the batter

  • Onion -2-3 finely chopped
  • Coconut -2 tbsp grated
  • Curry leaves – little
  • Grated carrot -1/2 carrot (optional)
  • Drumstick leaves -handful (optional)


  1. For making Adai ,Soak rice and dal together for 4- 5 hours.
  2. Grind it coarsely along with red chilli, green chilli, ginger, hing and salt. The batter should not be thick nor watery.
  3. Add finely chopped onions, few tender curry leaves, grated coconut and drumstick leaves to the batter. Adai batter is now ready.


  1. Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Make 3-4 holes with the back of the ladle and drizzle little oil on the holes also.  Let it get cooked.
  2. Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Let it get cooked.
  3. After both sides are cooked well, remove from tawa and serve it hot with chutney or butter or jaggery or idly milagai podi.


 Add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter. The batter stays good for 2-3 days if onions or coconut are not added to it.

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Friday, November 8, 2019

Sabudana khichdi Recipe With Ingredients

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Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in parts of Western India such as Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat.
In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.

Cuisine: Indian
Prep Time : 4min
Cook Time : 20min
Ready In : 30min
Servings: 2


  • Sabudana or Sago 1 cup
  • Peanuts
  • Green Chilies
  • Potatoes
  • Tomato
  • Oil or ghee
  • Curry leaves
  • Cumin seeds
  • Red chili powder
  • Salt to taste (rock salt for fasting)


Step 1 -Wash Sago or sabudana and soak into water for 3-4 hour. After that rinse the water and you will see sago grains are separated and moist.

Step 2-Boil two potatoes in pressure cooker and peal the skin. Cut the potatoes in cubes shapes. Roast the peanuts in pan and peal out the skin and grind roughly in grinder.

Step 3-Add oil or ghee into pan and add cumin seeds, curry leaves and finely chopped green chilies stir it for a minutes now add chopped potato and tomato in it and stir for 2 minutes now add sago, grind peanuts and salt to taste mixed it well and cover the pan and cook it for ten minutes, check stir it after 2-3 minutes.

Step 4-Now the yummy and taste sabudana khichdi is ready to serve garnish it with fresh coriander leaves and serve it with fresh yogurt and fried green chilies.


It is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.

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Pesarattu Recipe | Moong Dal Dosa Recipe | how to make pesarattu dosa

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Pesarattu is a Telugu breakfast item. Pesara means green gram and attu means dosa. It is a protein packed healthy breakfast made using whole green gram. It is one of the most commonly eaten breakfasts from Andhra cuisine. Pesarattu are thin crepes or dosas made from ground green gram, ginger, cumin & chilies. These are served with upma and ginger or allam chutney.
Pesarattu are usually made whole moong dal called as pesalu in Telugu language. The instant version can also be made with split yellow moong dal.




  • 1 cup moong dal / hesaru kaal
  • 2 tbsp chana dal
  • water as required, to soak
  • 1 tbsp rice flour
  • salt to taste

  • 7 tsp oil, for roasting 7 dosa
  • half onion, finely chopped
  • 1 inch ginger, finely chopped
  • 1 green chilli, finely chopped


  1. firstly, in a large mixing bowl soak moong dal and chana dal for atleast 4 - 8 hours.
  2. further, drain off the water and blend to smooth batter. add water if required.
  3. transfer to a large bowl.
  4. add rice flour to get the extra crispiness.
  5. also add salt to taste.
  6. mix the batter well and get to dosa batter consistency. add water if required.
  7. further pour a ladleful of the batter on a hot griddle.
  8. spread it in a circular motion thin circle.
  9. also smear a little finely chopped onions, jeera, ginger - chili and oil over the pesarattu.
  10. press gently, so that the onions stick to dosa.
  11. if the dosa is not cooked from top, flip and cook both sides of dosa.
  12. now mark triangle over dosa to fold in triangle shape.
  13. slowly remove the dosa from ends.
  14. and fold to the shape of your choice.
  15. finally, serve pesarattu with hot upma, allam chutney or ginger or coconut chutney.


  • firstly, soak the moong dal well, else it will be difficult to grind.
  • No need of fermenting the batter. 
  • You can use the batter straightway after grinding.
  • also, the dosa can be prepared more healthy by preparing batter from moong sprouts.
  • additionally, grind green chili and ginger along with moong dal while preparing batter.
  • finally, moong dal dosa / pessarattu taste great when served hot and crisp.
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Thursday, November 7, 2019

Homemade Muesli Recipe With Ingredients

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This is a nutritious and delicious breakfast cereal. Use any type of dried fruit you desire. Wonderful when served in bowls with milk and fresh berries or sliced fresh fruit.
Packaged muesli is a loose mixture of mainly rolled oats or cornflakes together with various dried fruit pieces, nuts, and seeds – the main ingredients of any muesli. It commonly contains other rolled cereal grains such as wheat or rye flakes.

Breakfast, Breakfast/Brunch, Snack  
Cuisine: Canadian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 184kcal


  • 1 cup old fashioned oats
  • 1 cup barley flakes
  • 1 cup spelt flakes
  • 1 cup kamut flakes
  • 1/2 cup toasted wheat germ
  • 1/2 cup chopped walnuts
  • 1/2 cup sliced almonds
  • 1 cup chopped dates


To Make Muesli:
Measure all ingredients and place them in a large bowl.
Using your hands, combine well.
Place in an airtight container until ready to use.
To Eat:
Place 1/2 cup muesli in a bowl. Add your desired amount of milk (dairy or non-dairy).
You can eat right away, or allow to soak (covered in the fridge) overnight.
Top with fresh berries (optional).

Nutrition Information:
Calories: 184kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Sodium: 3mg | Potassium: 204mg | Fiber: 3g | Sugar: 8g | Calcium: 22mg | Iron: 1.1mg


MAKE IT VEGAN/DAIRY FREE: Be sure to use dairy-free chocolate chips and non-dairy milk, like almond milk.
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats.
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Monday, November 4, 2019

Dhokla Recipe, Khaman Dhokla Recipe with Ingredients

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Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a snack. This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. People confuse Khaman Dhokla with the white-coloured one; however, it’s very easy to differentiate between the two just by the colour itself. Khaman Dhokla is generally yellow in colour while the other dhokla is white in colour. Their main ingredient is also different, as the Khaman Dhokla is prepared using gram flour or besan and the dhokla is prepared using rice flour and split chickpeas. While Khaman Dhokla is sweet and sour in taste, the other dhoka is a generally sour in taste. Undoubtedly, there are a number of differences between the two types of dhoklas, but they are part of a culture that loves feeding people. Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer and dhokla tops the popularity list. It’s one of the best breakfast options to have as its light and fills your stomach easily. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.


Ingredients of Khaman Dhokla:

  • 1 cup gram flour (besan)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon refined oil
  • 1 teaspoon mustard seeds
  • 11/2 cup water
  • 1 3/4 teaspoon lemon juice
  • 3/4 teaspoon baking soda
  • 15 curry leaves
  • 1 teaspoon coconut powder

For Garnishing:

  • 4 sliced green chilli
  • 1 handful coriander leaves

How to make Khaman Dhokla:

Step 1

To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

Step 2

Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.

Step 3

For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. If you are someone who likes it spicy you can add some finely chopped green chilies to the top coating. You can also make Dhokla sandwich by layer Dhokla and adding your favourite sauce to it.

Step 4
Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

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Friday, November 1, 2019

Methi Paratha Recipe | Methi ka Paratha | Fenugreek Paratha Recipe

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Methi Paratha is a healthy, tasty and flaky paratha stuffed with fresh fenugreek leaves and other spices. it is an ideal flat bread recipe for lunch boxes which is heavily popular with marathi and hindi speaking community in india. This is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. later it is rolled flat like chapathi and roasted similar to any other paratha’s. hence it is also popularly known as methi roti or methi chapathi.

Methi Paratha



  • 2 cups wheat flour / atta
  • 1 cup methi leaves / fenugreek leaves, finely chopped
  • ¼ cup curd / yogurt, fresh / sour
  • ½ tsp turmeric / haldi
  • 1 tsp ginger paste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • ¼ tsp cumin powder / jeera powder
  • salt to taste
  • ½ tsp carom seeds / ajwain
  • 2 tsp oil
  • water as required, to knead dough
  • 5 tsp oil / ghee, for roasting


  1. for making Methi Paratha first, take a large mixing bowl take wheat flour and chopped methi leaves.
  2. also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
  3. additionally, add spices and salt to taste.
  4. furthermore, add 2 tsp of oil and combine well.
  5. additionally, add some water and knead the dough.
  6. cover with moist cloth and rest for 30 minutes.
  7. now pinch a medium sized ball dough, roll and flatten it.
  8. also dust with some wheat flour.
  9. roll to 5 inches using rolling pin.
  10. additionally, grease with ghee or oil
  11. bundle it up and flatten to ball.
  12. further roll it in a thick circle like paratha.
  13. now on a hot tawa place the rolled paratha and cook for a minute.
  14. furthermore, when the base is partly cooked, flip the methi paratha.
  15. also brush oil / ghee and press slightly.
  16. finally, serve methi paratha with raita and pickle.


  • firstly, to make soft paratha also add 3 tbsp of besan while preparing dough.
  • furthermore, methi paratha stays fresh for longer time when kneaded only with curd and not water.
  • additionally add finely chopped onions and green chilli, to make it more flavourful.
  • also adjust the spice level according to your choice.
  • finally, methi paratha is very healthy and good for digestion.
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Poha Recipe With Ingredients

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Poha is an easy, delicious and healthy breakfast recipe, popular in Maharashtra. Made with onions, potatoes and seasoning like chillies, lemon and curry leaves make up a tasty and easy meal of Poha, especially when you don't feel like cooking.


Recipe Servings: 2
Prep Time: 05 mins
Cook Time: 30 mins

Ingredients Of Poha:

  • 1 Cup Poha/chivda (pressed rice)
  • 1 Tbsp Oil
  • 1/8 tsp Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 Cup Onions, finely chopped
  • 8-10 Curry leaves
  • 2-3 Whole red chillies
  • 1/2 Cup Potatoes (diced small)
  • 1/2 tsp Turmeric
  • 2 tsp Salt
  • 1 tsp Green chillies, finely chopped
  • 1 Tbsp Lemon juice
  • 1 Tbsp Coriander leaves, chopped
  • For garnish Lemon wedges

How to Make Poha:

1.Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.
2.Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.
3.When onions are light brown, add potatoes, and turn around till they look a bit glossy.
4.Add the turmeric and sauté over low heat till the potatoes are cooked through.
5.Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.
6.Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
7.Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve. 

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