Tag: easy breakfast recipe

Overnight Oats

Breakfast

Overnight Oats is just old fashioned oats that have been soaked in milk overnight. You may use coconut milk/almond milk, soy milk, yogurt and any of your favourite toppings with it. Easy to make as no cooking is involved, it is a quick and healthy breakfast to make.

Ingredients:

Old fashioned rolled oats – 1/2 cup

Milk – 3/4 cup (Regular milk/ Almond milk/Soy Milk/Coconut Milk)

Yogurt – 1 tbsp (optional)

Honey – 1 tsp

Vanilla essence – 1 drop

Chia seeds – 1 tsp (optionally you could use sabja too)

Add 2 tsps of Quaker Oats ( I prefer these) to the container of your choice. Pour in 3 tbsp of milk and then layer it with any topping of your choice, honey, vanilla essence and yogurt. Layer again with more oats and add milk to it until the oats and toppings are covered with the milk.

Toppings:

Topping 1

Cocoa powder – 1- 2 tsp

Chocolate chips (optional) – a few

Banana – few sices

Honey – 1 tsp

Almond shavings – few

Coconut Shavings – few

Topping 2

Berries (Blackberry, blueberry, rasberry, strawberry) – 8 – 10

Pistachio pieces – 1 tbsp

Chia seeds – 1 tsp

Topping 3

Chia seeds – 1 tsp

Apples – 1/2 chopped

Chopped banana – 6 – 7 pieces

Cinnamon – a pinch

Walnuts – 4 to 5 pieces

Topping 4

Mangoes chopped – 8 to 10 pieces

Pistachoi pieces – 1 tbsp

Mango puree – 1/4 cup

Coconut shavings – 1 tsp

You can mix n match the toppings as per your tastes and preferences.

Semiya(Vermicelli) Upma

Breakfast

An Indian breakfast dish made with vermicelli/semiya and vegetables which you can make for your everyday breakfast. A perfect dish to pack your lunch box too.

Ingredients:

Fine Semiya/Vermicelli – 2 cups

Oil – 2 tbsp

Mustard seeds – 1 tsp

Udad dal – 1 tsp

Chana dal/bengal gram dal – 3/4 tsp

Cashew nuts – 8-9 (optional)

Curry leaves – 15 leaves

Onion – 1 big finely chopped

Green chillies – 3 slit

Carrot – 1 finely chopped

Capsicum – 1 finely chopped

Fresh or Frozen Green Peas – 1/2 cup finely chopped

Lime juice – 3/4 tsp

Fresh coriander leaves – 2 tbsp

Salt – to taste

Water for boiling vermicelli/semiya – 5 cups

Preparation:

Heat a pan with a broad base and add 5 cups of water to it. When it starts boiling, add the semiya and cook it for just 2 minutes. Take it off the pan immediately and rinse it with cold water in a sieve. It cooks very fast, so cooking it any longer may make it mushy.

Heat another pan/kadai. Add oil. When it is hot, add the mustard seeds, udad dal and chana dal and saute them well till they turn golden in colour. (If you are using cashewnuts, add it and saute). Then, add the curry leaves, green chillies and the chopped onions. Saute till it turns translucent. Next, add the chopped carrots and saute for 2 minutes. Then in goes the green peas and the chopped capsicum. Saute it well for another 2 minutes. Sprinkle little water, add 1/4 tsp salt and then cover and cook the vegetables for 2- 3 minutes on a low flame. Open the lid and saute again. Now, add the semiya/vermicelli to it and mix it well. Keep in low flame for 3 – 4 minutes. Adjust the salt.

Add coriander leaves and lime juice to it before serving. Mix it well and serve hot.

Note: Some recipes call for roasting the semiya in ghee/oil and then adding water to it alongwith the veggies for cooking. I prefer my method of boiling the semiya in hot water, taking it off immediately and rinsing it in cold water and then adding it to veggies in the pan. This way it does not stick to each other and the oil used is also less.