10 Easy 10-Minute Breakfast Recipes | Quick & Easy Breakfast Recipes | Instant Breakfast Recipes
Recipes in this Video
Kanda Poha is a popular breakfast dish from Maharashtra, India, made with flattened rice and onions. It is often enjoyed with a cup of tea and is known for its lightness and ease of preparation. Traditionally, it is a staple in many households, symbolizing comfort and simplicity. Today, Kanda Poha is celebrated across India and has found its way into the menus of cafes and restaurants, appealing to both locals and tourists alike.
Ingredients
- ●flattened rice
- ●onions
- ●potatoes
- ●mustard seeds
- ●green chilies
- ●turmeric powder
- ●curry leaves
- ●salt
- ●coriander leaves
- ●lemon juice
- ●oil
- ●peanuts
Instructions
- 1Rinse flattened rice under cold water until slightly softened, then drain.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and let them crackle for a few seconds.
- 4Stir in curry leaves and chopped green chilies, sauté for 1-2 minutes.
- 5Add chopped onions and cook until translucent, about 3-4 minutes.
- 6Incorporate diced potatoes and turmeric powder, cooking until potatoes are tender, about 5-7 minutes.
- 7Add the softened flattened rice and salt, mixing gently to combine.
- 8Cook for an additional 2-3 minutes, allowing flavors to meld.
- 9Remove from heat and stir in chopped coriander leaves and lemon juice.
- 10Serve hot, garnished with additional peanuts if desired.
Ingredient Alternatives
flattened rice
Healthier: quinoa flakes
Cheaper: rice flakes
Quinoa flakes add protein while rice flakes are often less expensive.
peanuts
Healthier: sunflower seeds
Cheaper: cashews
Sunflower seeds provide a nut-free option and cashews can be less expensive.
Techniques
Equipment
Also Known As
Aloo Chilla is a popular Indian breakfast dish made from grated potatoes and chickpea flour, often enjoyed for its simplicity and taste.
Ingredients
- ●2 cups grated potatoes
- ●1/2 cup chickpea flour (besan)
- ●1/4 cup finely chopped onions
- ●1/4 cup finely chopped tomatoes
- ●2 green chilies, finely chopped
- ●1/4 cup chopped coriander leaves
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 cup water (as needed)
- ●2 tbsp oil (for cooking)
Instructions
- 1Grate the potatoes and soak them in water for about 10 minutes to remove excess starch.
- 2Drain the grated potatoes and squeeze out any excess water.
- 3In a mixing bowl, combine the grated potatoes, chickpea flour, chopped onions, tomatoes, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt.
- 4Mix all the ingredients well. Add water gradually to form a smooth batter. The batter should be thick but pourable.
- 5Heat a non-stick skillet or tawa over medium heat and add a little oil.
- 6Once the oil is hot, pour a ladleful of the batter onto the skillet and spread it into a round shape.
- 7Cook for about 3-4 minutes on one side until golden brown, then flip and cook the other side for another 3-4 minutes.
- 8Repeat the process with the remaining batter, adding more oil as needed.
- 9Serve hot with chutney or yogurt.
Equipment
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