High Protein Easy Tiffin Recipes | Healthy Breakfast Ideas | Kids Lunchbox Recipes | Easy Recipes
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vegetariangluten-free
Originating from South India, Suji Idli is a popular breakfast dish made from fermented semolina and yogurt. Traditionally served with chutneys and sambar, it reflects the region's emphasis on healthy, steamed foods. Today, idlis are enjoyed across India and have gained international popularity for their light texture and versatility.
Ingredients
- ●semolina
- ●yogurt
- ●water
- ●salt
- ●mustard seeds
- ●curry leaves
- ●ginger
- ●green chilies
- ●vegetables
- ●baking soda
- ●oil
- ●ghee
- ●lemon juice
- ●cilantro
Instructions
- 1Mix semolina, yogurt, and water in a bowl until smooth.
- 2Let the mixture rest for 30 minutes to 1 hour.
- 3Add salt, baking soda, and lemon juice to the batter; mix well.
- 4Heat oil in a small pan over medium heat; add mustard seeds and let them splutter.
- 5Add curry leaves, ginger, and green chilies to the pan; sauté until fragrant.
- 6Incorporate the tempering into the batter along with chopped vegetables.
- 7Grease idli molds with ghee or oil.
- 8Pour the batter into the molds, filling them halfway.
- 9Prepare a steamer and bring water to a boil.
- 10Place the idli molds in the steamer; cover and steam for 10-15 minutes.
- 11Check for doneness by inserting a toothpick; it should come out clean.
- 12Remove the molds from the steamer and let them cool slightly.
- 13Carefully remove the idlis from the molds using a spoon.
- 14Serve hot with coconut chutney and sambar.
milkgluten
Suji Vegetable Breakfast is a popular dish in various regions, often enjoyed as a nutritious start to the day.
Ingredients
- ●1 cup semolina (suji)
- ●2 cups water
- ●1/2 cup mixed vegetables (carrots, peas, bell peppers)
- ●1/4 cup chopped onion
- ●1/4 cup chopped tomato
- ●2 green chilies, finely chopped
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●2 tbsp oil
- ●2 tbsp chopped coriander leaves (for garnish)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and cumin seeds; let them splutter.
- 3Add chopped onions and sauté until translucent.
- 4Stir in the green chilies, mixed vegetables, and tomatoes; cook for 3-4 minutes until vegetables are tender.
- 5Add turmeric powder and salt; mix well.
- 6Pour in the water and bring to a boil.
- 7Slowly add the semolina while stirring continuously to avoid lumps.
- 8Cook for 5-7 minutes until the mixture thickens and the semolina is cooked through.
- 9Remove from heat and let it sit for a couple of minutes.
- 10Garnish with chopped coriander leaves before serving.
Equipment
panspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low
vegetarian
Ingredients
- ●2 cups grated zucchini
- ●1 cup grated carrots
- ●1/2 cup all-purpose flour
- ●1/4 cup cornmeal
- ●2 large eggs
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped green onions
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp olive oil (for frying)
Instructions
- 1In a large bowl, combine the grated zucchini and carrots. Squeeze out excess moisture using a clean kitchen towel.
- 2Add the flour, cornmeal, baking powder, salt, and black pepper to the bowl. Mix well.
- 3In a separate bowl, beat the eggs and then add them to the vegetable mixture. Stir until combined.
- 4Fold in the chopped green onions and Parmesan cheese if using.
- 5Heat olive oil in a large skillet over medium heat.
- 6Scoop about 1/4 cup of the batter for each pancake and place it in the skillet. Flatten slightly with a spatula.
- 7Cook for 3-4 minutes on each side or until golden brown and cooked through.
- 8Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
- 9Repeat with the remaining batter, adding more oil to the skillet as needed.
- 10Serve warm with your choice of dipping sauce or yogurt.
Equipment
large bowlskilletspatulapaper towels
vegetariangluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●1 cup moong dal (split green gram)
- ●1/2 cup water
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin powder
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup chopped bell peppers
- ●1/4 cup grated cheese (optional)
- ●1 tbsp olive oil
- ●1 tsp dried oregano
- ●1/2 tsp black pepper
Instructions
- 1Soak the moong dal in water for at least 4 hours or overnight.
- 2Drain the soaked moong dal and blend it with 1/2 cup of water until smooth to form a batter.
- 3In a mixing bowl, combine the moong dal batter with salt, turmeric powder, red chili powder, and cumin powder. Mix well.
- 4Heat a non-stick skillet over medium heat and add a little olive oil.
- 5Pour a ladleful of the moong dal batter onto the skillet and spread it into a round shape, similar to a pizza base.
- 6Cook for about 3-4 minutes until the bottom is golden brown, then flip it over.
- 7Top the cooked side with chopped onions, tomatoes, bell peppers, grated cheese (if using), oregano, and black pepper.
- 8Cover the skillet with a lid and cook for another 3-4 minutes until the vegetables are slightly cooked and the cheese melts.
- 9Remove from the skillet and cut into slices.
- 10Serve hot with your favorite dipping sauce.
Equipment
blendernon-stick skilletspatulamixing bowlladlelid
🌶️🌶️🌶️Low
Ingredients
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup cream cheese, softened
- ●1/2 cup shredded mozzarella cheese
- ●1/4 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package of puff pastry (2 sheets)
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a mixing bowl, combine the corn kernels, cream cheese, mozzarella cheese, green onions, garlic powder, salt, and black pepper. Mix well until all ingredients are combined.
- 3Roll out the puff pastry sheets on a lightly floured surface and cut them into squares (about 4x4 inches).
- 4Place a spoonful of the corn cheese mixture in the center of each pastry square.
- 5Fold the pastry over to form a triangle and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
- 6Beat the egg in a small bowl and brush the egg wash over the top of each pocket to give them a golden color when baked.
- 7Place the filled pockets on a baking sheet lined with parchment paper.
- 8Bake in the preheated oven for 15-20 minutes or until the pockets are golden brown and puffed up.
- 9Remove from the oven and let cool slightly before serving.
- 10Serve warm as a snack or appetizer.
Equipment
mixing bowlbaking sheetparchment paperrolling pinforkbrush
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