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Breakfast

Breakfast

Tasty Breakfast Recipes

In my house most mornings the first question I get is “What’s for breakfast?”. Wouldn’t it be nice if you had different ideas you could offer instead of cereal? You’re going to love all the variety I have in my collection of tasty breakfast recipes.

There are simple and delicious Instant Pot breakfast recipes such as vegan banana bread and kid-approved zucchini bread. Looking for extra protein in the morning you’ve got to check out my Indian sprouted lentils breakfast bowl. This super healthy dish will fuel you up and get you ready for the day ahead. These can all be made ahead of time so you can enjoy them on busy mornings.

You will love my easy Indian breakfast recipes like my family’s favorite Egg Bhurji. This takes scrambled eggs to a whole new level with caramelized onions, tomatoes, ginger, garlic, and a variation of spices. Try traditional Gujarati mouth-watering dishes like Dhokla and Muthia you are going to love all the varieties.

Need a quick pick-me-up? I’ve got an energizing green smoothie, packed with superfoods such as spinach and hemp, sweet apples and oranges, and anti-inflammatory ginger.

Breakfast is the most important meal of the day. You want to make sure your morning starts off right with a nutritious meal. Fuel your body with these healthy recipes proven and tested in my kitchen by the harshest of critics.. my boys.

Overnight Oats with Chia seeds

Did you know that Overnight Oats are not only delicious AND uber nutritious but are also problem solvers extraordinaire?! Crazy busy mornings, picky eaters, trying to stay on track with a healthy diet, energy slump by mid-morning, poor food choices early in the day leading to poor food choices later on? The answer is…. Overnight Oats.

Overnight oats with chia seeds in small glass jars topped with berries and almonds

These pretty little jars are filled with good-for-you ingredients (rolled oats, chia seeds, hemp hearts, and almond milk) and relieve the stress of “what’s for breakfast?” Especially on weekday mornings! 

This is by far our favorite meal prep practice and we always make sure to have full jars in the fridge. This super easy recipe takes only minutes to prepare and saves SO MUCH TIME. My boys even take turns making a batch for the family.

a jar of overnight oats with chia seeds, topped with berries and almonds

A healthy breakfast goes a long way. The perfect combination of heart-healthy carbs, fiber, plant-based protein, and Omega-3 fatty acids keep us FUELED AND FULL. Overnight Oats are a portable grab-and-go meal so there’s no need to reach for processed or prepackaged foods….often full of sugar. Refined carbs and too much sugar lead to energy crashes and often more sugary snacks for a quick pick-me-up later. When we start the day off right----it helps us keep going in that direction!

Ingredient Spotlight

  • Rolled Oats are one of the best sources of soluble fiber which can lower blood sugar levels and lower cholesterol. They are naturally gluten-free and absolutely packed with vitamins and minerals, B vitamins in particular.
  • Chia Seeds are a good source of calcium and plant-based protein. They also contain very important Omega-3 fatty acids that are linked to reducing inflammation in the body and promoting heart health. The soluble fiber in soaked chia seeds can help lower cholesterol and control blood sugar spikes.
  • Hemp Hearts are the seeds of the hemp plant and have a mildly nutty flavor. They are an excellent source of plant-based protein and dietary fiber, as well as, Omega-3 and Omega-6 fatty acids. They’re also packed with a variety of vitamins and minerals. And add a nice texture to smoothies, yogurt parfaits, and overnight oats.
  • Almond Milk is low in calories and high in Vitamin E which is a powerful antioxidant. It’s also dairy-free and vegan. You can also use Oat milk.

Why this recipe works

  1. Choose your own (Oat) Adventure!

I’ve given you our basic recipe and the rest is about what YOU like. Overnight Oats are so versatile they can accommodate most diets. Unsweetened plain almond milk, used in this recipe, is low-calorie, full of protein, and pretty flavor-neutral. But the type of milk is up to you! Cashew, coconut, hemp, whole, low-fat, skim, or oat milk…...they all work too!

2. To add yogurt or not?

Many recipes for overnight oats call for equal parts oats, milk, and yogurt. We make ours without yogurt but feel free to sub half of the milk with greek yogurt for a thicker texture and added protein! You can also add a dollop of yogurt on top in the morning with your other toppings.

3. It’s all about the Toppings!

This is where you can pack in extra vitamins, minerals, antioxidants, and some fun flavors! We love our oats topped with colorful fresh berries and unsweetened coconut. But there are SO MANY possibilities. You can change it up every day and not get tired of this awesome breakfast! Kids love picking their own toppings and something made just for them feels special.

EASY steps

Here is how you make the overnight oats. Add all oats, chia seeds, and hemp hearts to the glass jars. Add milk and close the jars. Shake them so everything is mixed well. Refrigerate overnight. When ready to serve add peanut butter and your favorite fruit and nut toppings.

Bonus: We LOVE that these reusable glass jars cut down on plastic waste.

More Ways to Enjoy Overnight Oats

  • Having Overnight Oats in the fridge means even on weekends the hungry early risers can serve themselves a perfectly portioned jar to hold them over until everyone gathers for a big breakfast or brunch.
  • These versatile overnight oats can be thrown in a cooler before heading to the kids’ games.
  • Include these beautifully layered jars on our Breakfast Charcuterie Board and become an entertaining legend!
  • Use smaller jars and make these Overnight Oats part of a brunch buffet table for a fabulous party. Thinking Bridal Showers, Holidays, you name it!

Did you enjoy this quick and healthy breakfast? Here are some more of our favorite savory breakfast ideas that can be made ahead.

  • Poha - gluten free light, fluffy dish made with flattened rice seasoned with onions, potatoes, and warming spicess
  • Upma - semolina cooked with veggies, nuts and warm spices
  • Savory Vegan French Toast - delicious masala toast made with protein-packed gram flour and spiced with onions, turmeric, ginger, garlic, and chilies
  • Anda Bhurji - eggs cooked in a tasty masala made with onions, scallions, hot chili peppers, tomatoes, ginger, garlic, and warming spices
overnight oats in an individual jar
Print Recipe
5 from 4 votes

Overnight Oats with Chia Seeds

These overnight oats are a perfect combination of heart-healthy carbs, fiber, plant-based protein, and Omega-3 fatty acids. A great way to start your day!
Prep Time10 mins
Cook Time0 mins
Refrigerate4 hrs
Total Time4 hrs 10 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 2
Calories: 250kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 6 tablespoons rolled oats
  • 2 teaspoons chia seeds
  • 2 teaspoons hemp hearts
  • ⅔ cup milk almond, oat or regular milk

Optional Toppings

  • 2 tablespoons Peanut Butter
  • Berries sliced
  • Bananas sliced
  • sliced almonds
  • Unsweetened coconut

Instructions

  • To make individual servings, take two 6 or 8-ounce jars. Add 3 tablespoons of rolled oats, 1 teaspoon chia seeds, 1 teaspoon hemp hearts and ⅓ cup of milk in each jar.
  • Close the lids and shake the jars so the ingredients are mixed in. refrigerate them covered for at least 2 hours or overnight. The jars can be refrigerated for up to 5 days, although they taste the best when served within 2 days.
  • When ready to serve, give a quick stir to the oats. Add your favorite toppings like a tablespoon of peanut butter or a swirl of maple syrup or honey for sweetness.
  • Add your favorite seasonal fruit. Almonds and coconut add a nutty flavor and bite to the oats. Enjoy right out of the jar.

Video

Notes

Tips 
  1. Adjust the amount of rolled oats to milk to your desired consistency. This recipe makes overnight oats that are not overly thick allowing you to enjoy the oats the next morning without having to add more liquids
  2. You can make the whole batch in one large bowl and then serve in smaller individual bowls

Nutrition

Calories: 250kcal | Carbohydrates: 21g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 112mg | Potassium: 295mg | Fiber: 4g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg

Instant Pot Pumpkin Bread Pudding

Incredibly moist and delicious pumpkin bread pudding cooked in the Instant Pot. The pumpkin puree mixed with warming spices, eggs and milk makes for the perfect custard base. If you enjoy bread pudding this easy recipe is a must-try!

pumpkin bread pudding with maple syrup drizzle

This is one of our favorite brunch recipes. In fall when pumpkin is in the season I make the homemade pumpkin puree (see recipe below) but for the rest of the year, the canned puree works just as well!

Unlike the traditional oven recipes, this steamed Instant Pot version does not require the bread to soak in the custard overnight. It takes hours of prep time away with perfectly moist bread pudding every single time.

pumpkin bread pudding with pecans and raisins

Although store-bought pumpkin puree is convenient, you can also easily make the puree in the Instant Pot. During fall I like to buy the cut pumpkin pieces wrapped in cellophane. They are usually around 1 to 2 pounds and perfect for making puree, curries, or raita. Simply peel the outer skin and cut it into smaller cubes. You can also buy small pie pumpkins. Here is how to make the puree in the Instant Pot:

Homemade Pumpkin Puree

  1. Add 1 cup of water to the Instant Pot insert.
  2. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket.  Place steamer basket in the Instant Pot.
  3. Pressure Cook for 4 minutes followed by Quick Release.
  4. Allow the pumpkin pieces to cool down and then mash them with a potato masher. Keep refrigerated for up to a week.
  • pumpkin bread pudding




You can also cook a small pie pumpkin in the instant pot with skin, on the trivet for about 12-15 mins. Allow natural pressure release, peel, and discard the skin. Mash or blend the flesh to make the puree.

photos showing how to cook pie pumpkin in the Instant Pot

Once you have the pumpkin puree it's really easy to make this homemade bread pudding. Warming spices such as ground cinnamon and allspice add aromas and depth to the dish. While condensed milk adds just the right amount of sweetness.

Tips

  • Use Brioche bread or hearty bread that is couple of days old. Trader joes and Whole foods are my go-to places to buy brioche.
  • You will need more or less bread depending on the variety you use. Make sure to dip all the bread cubes in the custard. With the qunatites mentioned in the recipe you should not have any custard left.
  • You can use any oven safe bowl to make this recipe. For glass bowl increase the pressure cook time to 25 minutes.

Instructions

  • Cut the bread into 7 one inch slices. Then cut each slice into 8 cubes.
  • Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
  • Grease a 7-inch oven safe cake pan with butter. Dip the bread pieces in the pumpkin custard to coat all the sides and arrange the bread pieces in the pan. Drizzle any remaining custard over the top.
  • Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band. Place the pan on the trivet.
  • Add 1 cup water to the Instant Pot insert and carefully place the trivet inside. Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
  • Open the Instant Pot and wearing heat-resistant mitts, lift out the bowl and remove the foil. Remove the paper towel. Put small cut cubes of butter on top.

Serve warm with pecans, raisins, and maple syrup. We love pairing this delicious bread pudding with a hot cup of ginger tea.

pumpkin bread pudding with powdered sugar

Did you enjoy this EASY Instant Pot recipe? Try my Instant Pot French Toast and Berry Bread Pudding recipes next!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

pumpkin bread pudding with powdered sugar
Print Recipe
5 from 6 votes

Pumpkin Bread Pudding - Instant Pot

Soft, melt-in-mouth pieces of french bread soaked in rich pumpkin custard, warm spices and just the right amount of sweetness.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 336kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 2 eggs
  • 1 cup pumpkin puree canned or homemade**
  • ½ cup low fat milk
  • ½ cup condensed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon all spice
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted
  • 1 tablespoon brown sugar
  • 2 tablespoons cup raisins optional
  • 12 pecans rough chopped optional
  • 12 ounces brioche bread, about 7 slices love trader joe's
  • maple syrup

Instructions

  • Grease a 7" push pan with some oil and keep aside.
  • Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
  • Cut up the bread in bite sized pieces and toss them in the pumpkin custard.
  • Arrange the bread pieces in the greased pan with a spoon. Drizzle the remaining custard over. Drizzle some melted butter on top.
  • Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band.
  • Put the pan on the trivet. Add 1 cup water to the Instant Pot insert. Place the trivet with the cake pan in the insert.
  • Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
  • Add raisins and pecans. Enjoy warm with maple syrup or with some ice cream!

Video

Notes

Want to make Homemade Pumpkin Puree? Here is how:
  1. Add 1 cup of water to the Instant Pot insert.
  2. Cut the stem of a sugar or pie pumpkin so it fits easily in the 6-quart Instant Pot. I usually buy a pumpkin that is around 3 lbs. 
  3. Place the pumpkin on the trivet and pressure cook for 12-15 mins followed by natural pressure release. 
  4. Allow the pumpkin to cool down. Take the pumpkin out and peel it. Cut it into half and take all the seeds out. Mash them with a potato masher or you can also blend for a smoother puree. Keep refrigerated for up to a week.
Notes:
  1. You can also use cut pumpkin piece that is sold in Indian grocery stores. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket.  Place steamer basket in the Instant Pot. Pressure Cook for 4 minutes followed by Quick Release. Allow the pumpkin pieces to cool down and then mash them. Keep refrigerated for up to a week.
  2. Check out the detailed post that includes step-by-step photos on how to make the puree. 

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 560mg | Potassium: 215mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Upma | Rava Upma | Sooji Upma

Bursting with flavor and goodness, Upma is the classic Indian breakfast dish that will leave you with a satiated tummy and a happy mind. Upma is made by carefully roasting coarse semolina and cooking it in boiling water. It is then infused with oodles of flavor by adding fresh vegetables, nuts, herbs, a hint of spice, and lots of love. 

upma served in 3 bowls along with tea

Upma pleasantly surprises you with its soft grainy texture and subtle earthy aroma leaving you completely satisfied with every single bite. Served piping hot, Upma was one of the popular breakfast items in my home.  Growing up I remember waking up to the heavenly aroma as my mom roasted the Semolina (also known as "Rava" or "Rawa" in Marathi and "Sooji" in Hindi), and my heart would fill up with dreams of a very promising breakfast. 

Rava Upma is popular across the length and breadth of India and people often consume it as a wholesome meal. However, the origin of this delicacy is linked to the Southern parts of India, where Upma is eaten mainly for breakfast or tiffin (snack). In South India, Upma is not just a meal, it is religion :). If you haven’t sampled Upma or Uppitu in the typical Udipi restaurants in India, you haven’t begun your love affair with this humble dish. 

upma in a skillet with tea cups

We all know that much as we would like it, it is not always possible to eat out. So I am going to share with you my super simple, no-fail recipe to make perfectly light, fluffy, and all-time delicious vegetable Upma.  

Tips

MOC’s pro tips on how to make the perfect upma:

  • Always use the coarse variety of sooji to make Upma
  • Keep stirring the sooji while roasting making sure it does not burn or become over browned
  • Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
  • Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly
ingredients to make upma

Step by Step Recipe

  • In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
roasting rava
  • Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds. Add soaked chana dal, urad dal, curry leaves, green chilies, and cashews. Cook until the cashews start to turn light golden, around 1 minute. Add onions and cook until they start to turn translucent.
roasting spices in a skillet and sauteing onions
  • Now add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften. Add water, salt and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise.
making upma in a skillet
  • Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
cooked upma in a skillet
  • Garnish with Cilantro and fresh lemon juice.
upma garnished with cilantro

Serving

  • Garnish with freshly grated coconut, sev, or bhujia! A spoonful of coconut chutney pairs really well with hot upma. Enjoy a hot cup of chai if serving as a breakfast or snack. Pair it with a glass of Mango lassi for a quick and delicious meal.
What is Sooji made of

Sooji, also known as rava or semolina is a flour made by coarsely grinding durum wheat. Sooji is used in Indian dishes like Upma and Sheera (a delectable dessert) among others as well as to make certain pasta varieties.  

Where to buy Sooji

Sooji is easily available in Indian grocery stores. You will find sooji in fine and coarse varieties. For this upma recipe, be sure to use the coarse sooji that is sold in Indian grocery stores as well as on Amazon.

Can I use fine Sooji for upma

Although I recommend coarse sooji, you can use the fine variety in this recipe. Use 1:2 sooji to water ratio.

Did you enjoy this healthy Indian breakfast? Here are some more of my favorite savory recipes that are perfect for breakfast or lunch!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

upma served in 3 white bowls
Print Recipe
5 from 1 vote

Upma

Healthy Indian breakfast that can also be enjoyed as a tasty snack or a satisfying meal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Lunch
Cuisine: Indian
Servings: 4
Calories: 306kcal
Author: Archana Mundhe

Equipment

Ingredients

Optional veggies

  • ½ cup green peas
  • ½ cup diced carrots

Instructions

  • Rinse and soak the Chana dal and Ural daal in water
  • In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
  • Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds.
  • Drain the water from the chana dal and Urad dal and add it to the tempering along with curry leaves, green chilies and cashews. Cook until the cashews start to turn light golden, around 1 minute.
  • Add onions and cook until they start to turn translucent. Add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften.
  • Add salt & water and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise. Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
  • Garnish with Cilantro and fresh lemon juice. Serve with fresh coconut, sev or bhujia

Video

Notes

  • Always use the coarse variety of sooji or rava to make Upma
  • Keep stirring the Upma while roasting making sure it does not burn or become over browned
  • Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
  • Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly

Nutrition

Calories: 306kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1263mg | Potassium: 313mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3078IU | Vitamin C: 54mg | Calcium: 51mg | Iron: 3mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Breakfast Charcuterie Board

Picture this for your next brunch…..A platter heaped with healthy homemade baked oat berry muffins, mini bagels, jams, yogurt parfaits, and hard-boiled eggs that are halved and sprinkled liberally with everything bagel seasoning. The most glorious jewel-toned fruits get tucked in around, adding the finishing touches to a stunning Breakfast Charcuterie Board!!

Breakfast Charcuterie Board with bagels, spreads, yogurt parfaits, mini muffins, eggs and fruits

I had the most fun putting together this Breakfast Board and I couldn’t be more excited to share it with you. This is my new go-to way to serve brunch that is an EASY technique for the biggest wow-factor payoff! I can’t recommend it highly enough! 

[feast_advanced_jump_to]

WHAT IS A CHARCUTERIE BOARD?

Many people know the charcuterie board as an afternoon or evening appetizer piled with cured meats, cheeses, and all the fixings like dried fruits, compotes, olives, and dried fruit served with crackers and bread. Charcuterie in French describes the cold cured and cooked meats you’ll find artfully displayed, often on a wooden board and enjoyed with glasses of wine. 

We’re using this easy entertaining idea to bring the same charm to little brunch bites that are sure to be a big hit with everyone! 

What I love about the Brunch Board

The Breakfast Platter is a beautiful way to display a variety of options, both savory and sweet. Playing with colors and textures creates an absolute feast for the eyes. The brunch board is also easily moveable and portable! So go ahead and make this for your next picnic or outdoor get-together! It looks like pure abundance and adds so much fun, fancy, and whimsy to your events.

The best part is that the variations you can create are endless. And each person can have a unique culinary experience by choosing from the options. Mini offering means your guests can have a taste of everything! Just like a brunch buffet but all in one place and from the comfort of home.

This is the easiest yet most effective technique for bringing fun and fancy to your next brunch! A combination of store-bought and homemade selections makes the breakfast platter very doable without a big-time commitment and it looks like perfection.

Author holding the Breakfast Board

Father’s Day Breakfast Ideas and My Inspiration

Breakfast is my husband, Ravi’s, favorite meal of the day. Ravi used to travel quite a bit for work in India and was living out of hotels for spells at a time. He loved the breakfast at the hotels and all of the options. He would fill up on breakfast because he would often miss lunch while on the job at remote locations. I included some of his favorites on this brunch board (bagels, oats, yogurt, eggs, and fruits) while making sure we had a nice mix of healthy and delicious foods. 

Variations Galore! 

  1. Want to add more savory options? Add turkey bacon or chicken sausage, scallion cream cheese, and thick slices of ripe red tomatoes near the bagels so your guests can put together an open-faced bagel sandwich with all these yummy toppings! And, of course, there is always the classic NY combo of cream cheese, smoked salmon, capers, and chopped tomatoes on a bagel!
  2. Mini Pancakes or Waffles cut into quarters and a bowl of whipped cream is super fun additions for kids and adults! The same batter from my berry oat muffins above can be used to make pancakes or waffles.
  3. Add some mini pastries if you have a favorite local bakery.

Share the breakfast board between savory and sweet options or for a larger gathering serve one of each side by side.

Breakfast Board with mini bagels, spreads, yogurt parfaits, mini muffins, eggs and fruits

Tips and Suggestions

  • On this breakfast board, I have included various foods to ensure that people with all different types of specialized diets can enjoy the platter too. The yogurt parfaits are dairy-free, the muffins are gluten-free. Also check more GF, DF, Vegetarian, and Vegan recipes on the blog such as poha or french toast.
  • Prep ahead for this breakfast board by making the baked oat mini muffins and yogurt parfaits a day ahead. Make sure to refrigerate.
  • Make the perfect hard-boiled eggs using the Instant Pot 5-5 method. Pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily making for perfect hardboiled eggs.
  • Early spring I plant seeds for edible flowers. They make for a beautiful garnish. Edible flowers are also available at some whole foods and local farmer's markets. 
  • Here are some drink pairings that we love - Hot Ginger Chai, Fresh Ginger Lemonade, Kairi Panha - a Refreshing Mango Drink! 

How to arrange the breakfast board

Here is a quick 4 step visual guide to show you an easy way to make a beautiful charcuterie board. The detailed ingredients and instructions can be found on the printable recipe card at the end of this post.

  1. Take a large platter or tray. You can also line a baking sheet or a large cutting board with parchment paper or some pretty linen tea towels. I used a 10” x 16” white rectangle platter. Start by placing the bagels and the spreads on the top corner.
  2. Place the yogurt cups next to the bagels. Next, place the baked oats mini muffins on the bottom left of the platter with the hard-boiled eggs sprinkled with red chili and everything but bagel seasoning on top.
  3. Arrange the fruits by starting with the bigger fruits like bunches of grapes, citrus wedges, and strawberries.
  4. Then fill in all the gaps with smaller berries. Use the raspberries and blueberries to fill up any gaps between the bowls so the board looks filled in. Garnish with fresh rosemary and edible flowers. Place small spoons and knives for the spreads and yogurt.
steps one through four of putting together breakfast board

Substitutions

  • We used vanilla coconut milk yogurt from Trader Joes, but use whichever kind is your favorite!
  • Add your choice of spreads with the mini bagels
  • Substitute the healthy baked oats berry muffins,with the Carrot Cake Baked Oats with Cream Cheese and slice into pretty squares or bake as muffins.

I hope you guys will try this breakfast charcuterie board for your next family brunch or a special celebration! I would love your feedback. Please share your comments, photos and rate the recipe below!

Recipe

breakfast charcuterie board
Print Recipe
5 from 5 votes

Breakfast Charcuterie Board

A platter heaped with healthy homemade baked oat berry muffins, mini bagels, jams, yogurt parfaits, and hard-boiled eggs with everything bagel seasoning. A varierty of fruits tucked in around to add the finishing touches for a stunning Breakfast Charcuterie Board.
Prep Time30 mins
Arranging Time10 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 4
Author: Archana Mundhe

Equipment

  • Platter

Ingredients

  • 4 mini bagels cut into half and toasted
  • 6 oz cream cheese
  • 4 oz Strawberry preserve
  • 4 oz mango jam
  • 10 oz cultured vanilla coconut milk Trader Joe’s **
  • 2 freeze dried raspberries Trader Joe’s
  • 1 dried apricot thinly sliced
  • 1 tablespoon blanched almond slices
  • 1 teaspoon chia seeds
  • 4 mini berry baked oats muffins
  • 4 hard boiled eggs **
  • pinch red chili powder
  • 2 teaspoons everything but bagel seasoning

Fruits

  • 8 oz grapes
  • ½ orange
  • ½ grapefruit
  • 8 strawberries
  • ½ cup raspberries
  • ½ cup blueberries

optional garnish

  • rosemary
  • edible flowers

Instructions

Prep

  • Make the perfect hard-boiled eggs using the Instant Pot 5-5 method - pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily. Just before arranging the platter, cut each egg into half and lightly with red chili powder. Next sprinkle the everything bagel seasoning.
  • For the yogurt Parafaits, use small 2 to 4 ounce shot glasses or cups. Whip the yogurt in a small bowl. Add 3 to 4 spoonfuls in each cup. Sprinkle with chia seeds, crushed freeze dried raspberry, almond slices and a slice of apricot. These can be made ahead a day before and refrigerated.
  • Make the mini baked oat muffins. These can be made a day ahead and refrigerated.
  • Take a large platter or tray. You can also line a baking sheet or a large cutting board with parchment paper or some pretty linen tea towels. I used a 10” x 16” white rectangle platter.
  • Start by placing the bagels and the spreads on the top corner. Place the yogurt cups next to the bagels. Next place the baked oats mini muffins on the bottom left of the platter with the hard boiled eggs sprinkled with red chili and everything but bagel seasoning on top.
  • Last step is to arrange the fruits starting with the bigger fruits. Arrange a couple of bunches of grapes, citrus wedges, strawberries and blackberries. Then fill in all the gaps with smaller raspberries and blueberries. Garnish with fresh rosemary and edible flowers on top.

Video

Notes

 
  1. We used vanilla coconut milk yogurt from Trader Joe's, but use whichever kind is your favorite!
  2. Make the perfect hard-boiled eggs using the Instant Pot 5-5 method - pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily.

Idli | Savory Rice & Lentil Cakes

An undisputed masterpiece from the kitchens of South India, Idli are soft, melt-in-the-mouth steamed cakes made from a nutrient-rich fermented batter of rice and lentils. Since these pillowy, porous vegan cakes are fat-free, they make a perfect meal for any time of the day.

idli in a white platter with coconut chutney in a bowl
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Idli’s are made with just 4 pantry essentials and are low in fat. They are naturally gluten-free idlis and therefore light on your tummy. Idli is made from a batter that is fermented overnight, and this process helps elevate its nutritional value and make it probiotic. This gut-friendly food that originated in South India is now a staple in most kitchens across India and the rest of the world. 

In my family, everyone loves almost all of the South Indian delicacies. Idli tops that list. There is no greater satisfaction than settling down to a scrumptious meal of steaming idlis. Happiness is dunking idlis in a bowl of piping hot vegetable sambar (recipe from my cookbook) with a side of my special ginger tea.

Idli and mini idli with sambar and chutney

Idli Batter

Making the perfect batter is the key to getting soft and spongy idlis each time. The homemade batter is really simple and tastes way better than a store-bought one. My post on idli batter gives you a detailed step-by-step recipe for making perfectly fermented idli batter at home.

Idli Batter

Idli Stand

You need a special mold called the “idli mold” or “idli stand" The idli mold has 3 to 4 stainless steel plates that stack on top of each other like a rack. The Idli stand I have is available on amazon and it fits the 6-QT Instant Pot. These Idlil stands are also sold in some Indian grocery stores.

How to cook

Here is a step-by-step process showing how to cook Idli using the fermented batter in the Instant Pot Pressure Cooker. If you do not have an Instant Pot, I have also included stovetop instructions in the recipe card at the end of this post:

Step 1: Grease each compartment of the Idli mold plate well with ghee or oil. Greasing ensures that the idlis do not stick to the mold and come off easily once cooked. Spoon in 3 to 4 tablespoons of batter in each section. Repeat for all of the plates and then stack them on the rack.

photos one through four of setting up the idli stand

Step 2: Add water to the main Instant Pot stainless steel insert and press saute button to heat the water. Once the water comes to a gentle boil, carefully place the Idli stand in the Instant Pot.

Step 3: Close the Instant Pot with the pressure release valve to venting. This is very important as we want to steam the idli and not pressure cook them. Press the steam button and set an external timer for 12 minutes. Once the timer goes off, turn off the Instant Pot, allow ten minutes of natural pressure release, and then open the Instant Pot lid.

photos five through eight of steaming idli in the Instant Pot

Step 4: Carefully take out the rack using heat-resistant mitts and separate each individual plate. Allow the idli to cook for 5 minutes and then take out the idli by gently running a butter knife or spoon starting at the edges and gently going under.

photos nine through twelve showing taking out steamed idlis from the mold

Step 5: If you have more batter, repeat the same steps. You can also make crispy Dosa or Uttapam with the batter. After removing the idli there should not be any dough sticking to the plates. If you see a lot of dough being stuck you may want to wash the plates before proceeding with the next batch of idlis.

Mini Idli

You can also make mini idli's or button idlis with the batter. These mold take about 2 teaspoons of batter in each section and make bite sized idlis. Steam mini idli for seven to eight minutes.

photos showing steamed mini idli

Serving

Serve Idlis with piping hot sambar and chutney. I have a super easy sambar recipe in The Essential Indian Instant Pot Cookbook and also try my popular South Indian coconut chutney. Served up like this, idlis make for not just a healthy satisfying breakfast, but a wholesome lunch or dinner too!

idlis served with coconut chutney and sambar

Variations

I am a huge fan of the traditional and homely idli. The best part is that the idli recipe can be easily adapted to make many interesting and equally tasty versions:

  1. Healthy quinoa idli
  2. Masala idli - Idli with vegetables and spices. I grew up eating my mom’s amazing masala idli. I will be publishing the recipe soon
  3. Mini idlis - Bite-sized idlis steamed in a special mini idli mold. These are great to serve as an appetizer or finger food
bowl of mini idli and sambar

Tips

Here are MOC’s recommended tips for making soft and light idlis:

  1. Use the exact proportions of rice and lentils for making the batter. Make sure that your batter is neither too thick nor too thin. My idli batter recipe explains this in detail
  2. Make sure the idli batter is at room temperature before making idlis. Idlis come out best with freshly fermented batter. If you have refrigerated the batter, make sure to take it our 1 to 2 hours before making the idli
  3. Grease the idli molds well with ghee or oil. This will ensure that the idlis do not stick to the mold and come off easily
  4. Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the idli molds
  5. Insert the Idli stand in the Instant Pot once the water comes to a gentle boil
  6. Secure the Instant Pot lid. Make sure to keep the pressure release valve to venting instead of sealing
  7. Set your external timer for 12 minutes when you start the steam function. Remember Instant Pot countdown time does not work on venting mode. 
  8. Allow the Instant Pot to cool down for 5 mins before you open the lid. 
  9. After taking out the idli stand from the Instant Pot, take out the individual plates and allow them to cool down for a couple of mins on the countertop. Use a butter knife or spoon to gently scoop out the idli. Starting from the outer edges and gently working your way to the center of each mold 
steamed rice cakes next to a bowl of sambar and coconut chutney

Serving

Served with Sambar (checkout my cookbook recipe) and chutney, idli makes for a perfect breakfast, lunch, dinner, or snack that is light, healthy, and a sure-fire pleaser at your table. So go ahead and try this awesome recipe!

Storing

The steamed idlis can be stored in the refrigerator for upto 5 days. Make sure to re-steam them or warm them in the microwave before serving. Idli’s freeze well too, making them a great make-ahead weeknight meal. Simply thaw and re-steam them before serving. 

Favorite South Indian Recipes

Did you enjoy these healthy and delicious idlis? Here are some more favorite South Indian vegetarian recipes to try:

  • Ven Pongal - Savory rice and lentils with earthy tempering of curry leaves
  • Curd Rice - Lightly spiced cooling rice and yogurt dish
  • Bisi Bele Bhath - Packed with veggies this spicy one-pot meal is a must-try
  • Veg Kurma - Mixed vegetables cooked in a coconut-based curry
  • Bean Poriyal - A simply green beans stir fry garnished with cococonut
  • Quinoa Dosa - Instant no-ferment Dosa with high protein quinoa instead of rice

Recipe

mini idli in sambar
Print Recipe
5 from 2 votes

Idli

Savory steamed rice and lentils cakes that can be enjoyed with coconut chutney and sambar
Prep Time10 mins
Cook Time20 mins
Cooling Time10 mins
Total Time40 mins
Course: Breakfast, dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 340kcal
Author: Archana Mundhe

Equipment

Ingredients

Instructions

  • Start by making the homemade Idli batter using this recipe.
  • Grease each compartment of the Idli mold plate well with ghee or oil. Greasing ensures that the idlis do not stick to the mold and come off easily once cooked. Then add 3 to 4 tablespoons of batter in each section. Repeat for all of the plates and then stack them on the rack.
  • Add water to the main Instant Pot insert and press saute button to heat the water. Once the water comes to a gentle boil, carefully place the Idli stand in the Instant Pot.
  • Close the Instant Pot with the pressure release valve to venting. This is very important as we want to steam the idli and not pressure cook them. Press the steam button and set an external timer for 12 minutes. Once the timer goes off, turn off the Instant Pot, allow five minutes of natural pressure release, and then open the Instant Pot lid.
  • Carefully take out the rack using heat-resistant mitts. Separate individual plate and allow them to cool down for a couple of mins on the countertop. Use a butter knife or spoon to gently scoop out the idli. Starting from the outer edges and gently working your way to the center of each mold 
  • After removing the idli there should not be any dough sticking to the plates. If you see a lot of dough being stuck you may want to wash the plates before proceeding with the next batch of idlis. Note: The leftover batter is also perfect to make crispy Dosa or Uttapam.
  • Serve hot Idli with coconut chutney and sambar.

Video

Notes

If you do not have an Instant Pot, you can also steam Idlis using a stovetop pressure cooker or steamer:
  • Bring one and a half cups of water to a gentle simmer in the main pot or pressure cooker
  • Place the Idli stand inside. Put a non-locking lid on top and cook for 20 minutes on medium-high heat
  • Check for the doneness using a toothpick making sure that it comes out clean from the middle of the idli
  • Turn the heat off and take out the idli stand after 10 minutes. 
Tips 
  1. Use the exact proportions of rice and lentils for making the batter. Make sure that your batter is neither too thick nor too thin. My idli batter recipe explains this in detail
  2. Make sure the idli batter is at room temperature before making idlis. Idlis come out best with freshly fermented batter. If you have refrigerated the batter, make sure to take it our 1 to 2 hours before making the idli
  3. Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the idli molds. Insert the Idli stand in the Instant Pot once the water comes to a gentle boil
  4. Secure the Instant Pot lid. Make sure to keep the pressure release valve to Venting instead of sealing. Set your external timer for 12 minutes when you start the steam function. Remember Instant Pot countdown time does not work on venting mode. 
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
 

Nutrition

Calories: 340kcal | Carbohydrates: 69g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 581mg | Potassium: 87mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg

Healthy Carrot Cake Baked Oats

Layers of fluffy cake, warm spices, sweet-tangy cream cheese frosting, and crunchy walnuts - we wish we could have it all the time! But alas we reserve that kind of indulgence for very special occasions. However, Carrot Cake Baked Oats ticks all of the boxes we love about the classic dessert without any of the excessive fat, sugar, and empty calories. 

carrot cake with frosting on a white plate

Using the healthy baked oatmeal trend we came up with the perfect “carrot cake” full of healthy wholesome ingredients that nourish us while letting us feel like we’re indulging...without paying the price. Super nutritious oats, carrots, raisins, and walnuts are spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that we could literally eat every day. Absolutely delicious and so satisfying with or without the lightly sweetened cream cheese on top.

This flourless Carrot Cake recipe is so versatile that you can change it up based on the occasion and to suit individual tastes:

  1. Bake as is and serve right from the baking dish for a healthy breakfast that is simply delicious
  2. The carrot cake muffins make a perfect on-the-go breakfast or afternoon snack
  3. Did someone order pancakes?? Use the same batter to make gluten-free carrot cake pancakes or waffles and serve with a drizzle of maple syrup
carrot cake baked oatmeal with raisins and walnuts

Last but not least! Spread the lightly sweetened cream cheese topping on the baked oats cake or muffins for an out-of-this-world dessert. Want to take it over the top? The gorgeous crimson raspberry powder sprinkled on top gives it that fancy bakery look and it’s such a simple way to add a little wow factor. The sweet-tart raspberry flavor also wakes up the cream cheese topping in a way you won’t want to miss.

slice of carrot cake and a spoon

Tips

Here are my tips to make fluffy carrot cake baked oats:

  • Make sure to use a high-speed blender as you want to grind the oats
  • If baking in an oven-safe dish, make sure to grease it well
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer carrot cake - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins

Substitutions

  • You can use quick oats instead of rolled oats. But do not use steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
oats carrot cake with cream cheese frosting

Steps

  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in (photo 1)
  • In a bowl whisk egg. Add milk, maple syrup, and mix (photo 2, 3, and 4)
making batter for carrot cake baked oats
  • Add carrots, half of the chopped walnuts, raisins, and mix well (photo 5)
  • Next, add the ground oats mixture (photo 6)
  • Stir everything until well combined (photo 7)
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins (photo 8) Bake for 20 minutes
carrot cake oats batter mixed and ready to be baked
  • Allow the cake to cool down for 5 minutes and then enjoy warm (photo 9) with an optional drizzle of maple syrup.
  • To serve as a dessert or special treat, mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Spread the frosting over (photo 10)
carrot cake without and with frosting

Serving

  • When serving as breakfast, lightly drizzle with maple syrup
  • To serve as a special treat or dessert make the cream cheese frosting from the recipe card below and enjoy the heavenly carrot cake with much fewer calories than the traditional carrot cake

Storing

Baked carrot cake oatmeal stays good at room temperature for several hours. You can also refrigerate it for 2 to 3 days. To reheat simply microwave for 10 to 30 seconds.

Here are some more of healthy-ish dessert recipes to try:

Looking for more breakfast ideas? I have 37+ delicious sweet and savory breakfast and brunch recipes from classic Indian dishes to Instant Pot bread and puddings.

carrot cake with frosting served in a white plate
Print Recipe
4.86 from 7 votes

Carrot Cake Baked Oats

Super nutritious oats, carrots, raisins, and walnuts spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that can enjoyed as breakfast or a treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 2
Calories: 335kcal
Author: Archana Mundhe

Equipment

Ingredients

  • ½ cup rolled oats **
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice **
  • 1 egg or flax egg *see notes
  • ¼ cup milk
  • 2 tablespoons maple syrup
  • ½ cup carrot grated
  • ¼ cup walnuts chopped
  • 2 tablespoons raisins

Optional toppings

  • 2 ounces cream cheese at room temperature
  • 2 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon freeze-dried raspberry powdered optional

Instructions

  • Lightly grease 5 x 5 oven-safe dish or ramekin. Note that the bake times will change if you are using a baking dish of different size. Preheat the oven to 350° F.
  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in
  • In a bowl whisk egg. Add milk and maple syrup. Add carrots and mix well.
  • Add dry ingredients to the wet ingredients. And mix well.
  • Stir in half of the chopped walnuts and raisins.
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins. Bake for 20 minutes.
  • To make the optional frosting - Mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Then spread over the frosting.

Video

Notes

  • You can use quick oats instead of rolled oats. I do not recommend steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer method - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins
  • The current nutrition info does not use the optional frosting. With the cream cheese frosting, these carrot cake baked oats are 466 calories per servings 

    Nutrition

    Calories: 335kcal | Carbohydrates: 47g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 691mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5501IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg

    Baked Oats with Blueberries & Raspberries

    Cake for breakfast? Yes please! Baked Oats ‘cake’ that literally has the texture of a cake but is made with healthy whole ingredients, is gluten-free, refined sugar-free, refined flour-free, and dairy-free? YES YES YES!

    baked oats with bananas and berries

    The baked oats TikTok trend looked so simple and almost too good to be true, so I had to try it. Luckily most of the ingredients are staples I usually have in the house so I didn’t have to wait. WOW. It may be a food trend but it was an instant classic at my house. My family loved changing up the flavors and toppings.

    Baked Oats takes a super easy breakfast idea and makes it really fun. We loved discussing which flavors we would try next. It’s healthy, it’s sooo easy, there’s virtually no clean-up, the variations are endless and it’s like having fluffy, freshly baked warm cake. For breakfast!

    baked oats

    Versatile Baked Oats

    But baked oatmeal is not just for breakfast. Hitting a mid-day slump and looking for a treat to have with coffee or tea? Reach for the baked oat cake or muffins and instead of a sugar high and crash, feel satisfied and sustained until dinner.

    How perfect would individual ramekins be for a brunch? Make the basic Banana Baked Oats and put out an assortment of toppings like fresh berries, yogurt, granola, sliced almonds, and maple syrup or honey. Bake chocolate chips or fresh berries or cinnamon and raisins right into the batter. 

    How fancy do you want to make the baked oats, how indulgent? It’s up to you! 

    Try warmed Nutella or peanut butter drizzled on top. Try lightly sweetened whipped cream and serve the baked oats for a light but yummy dessert. Make the Funfetti Baked Oats for breakfast to celebrate a special day.

    The best thing about the baked oats trend is finding a recipe that is perfect for getting kids involved in the kitchen. Older kids can even make this whole recipe by themselves while learning to make something wholesome and really tasty. 

    Tips

    • Make sure to use a high-speed blender as you want to grind the oats
    • Double up the batch and make muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins
    • You can also use the batter to make yummy pancakes
    • Use a ripe banana to add a creamy texture and perfect sweetness
    • I used Trader Joe’s Avocado Oil spray to grease the pan

    Substitutions

    • You can use quick oats instead of rolled oats. But do not use steel cut oats
    • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
    • Use honey, sugar, or brown sugar instead of maple syrup
    • Instead of berries, you can use any fruit that you like. If its a fruit like an apple or peaches simply dice them small
    • Top with chocolate chips or rainbow sprinkles and bake for a special treat

    Steps

    Here is my baked oats version using rolled oats, banana, egg and maple syrup:

    Step1: Make the batter by blending rolled oats, banana, egg, maple syrup, baking powder, and salt in a high-speed blender. You want the batter to be smooth.

    making baked oats batter

    Step 2: Pour the batter into a greased baking dish and top with berries. I like to use fresh berries but you can also use frozen berries or any other fruit. Toppings like dark chocolate chips and rainbow sprinkles are all delicious too! 

    Oat batter topped with berries

    Step 3: Bake at 350 degrees F for 20 minutes or until a wooden skewer comes out clean. Depending on the ingredients you used you may need more or less time. For example, the version with flax meal takes a few more minutes compared to the egg version. Sprinkle with your favorite toppings. I like to sprinkle some powdered sugar for a hint of sweetness and it looks pretty!

    baked oats with berries and powdered sugar

    Enjoy warm or at room temperature. Although I would recommend enjoying these baked oats fresh, you can also make them ahead and simply reheat for 30 seconds in the microwave.

    Serving

    Serve with a light dusting of powdered sugar or a drizzle of maple syrup. You can also add a spoonful of your favorite nut butter or chopped-up nuts. Or go crazy! Don't forget to serve it with a cup of hot chai.

    baked oats with berries

    Storing

    These baked oats stay good at room temperature for several hours. You can also refrigerate them for 2 to 3 days. To reheat simply pop them in the microwave for 30 seconds.

    Did you enjoy this fun Tik Tok food trend? Here are some of the viral food trends that I have tried and enjoyed:

    Looking for more breakfast ideas? I have 37+ delicious sweet and savory breakfast and brunch recipes from classic Indian dishes to Instant Pot bread and puddings. Enjoy!

    baked oats with berries
    Print Recipe
    4.86 from 69 votes

    Baked Oats with Berries

    These lightly sweetened baked oats are packed with the goodness of oats, bananas, and berries with delicious cake-like textures.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 1
    Calories: 397kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ½ cup rolled or quick oats
    • 1 banana
    • 1 egg **
    • 1 tablespoon maple syrup
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 15 blueberries
    • 6 raspberries or any berries you like

    Optional toppings

    • powdered sugar
    • nut butter

    Instructions

    • Lightly grease a 5 x 5 oven-safe dish or ramekin. Preheat oven to 350° F.
    • Add oats to the blender. Add banana, egg, and maple syrup. Add baking powder and salt. Blend it all together until you get a smooth batter.
    • Pour the batter into the greased dish. Top with berries. Bake for 20 minutes.
    • Top the baked oats with your choice of optional toppings. Enjoy warm or at room temperature.

    Video

    Notes

    • Make sure to use a high-speed blender as you want to grind the oats
    • Allergic to eggs? Make it with flax eggs. Whisk together 1 tablespoon of flax meal with 3 tablespoons of water and add instead of the egg 
    • Add your favorite sweetener instead of maple syrup
    • Top with dark chocolate chips instead of berries. Serve with a spoonful of nut butter for added proteins 
    • Double up the batch and make muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins
    • You can also use the batter to make yummy pancakes

    Nutrition

    Calories: 397kcal | Carbohydrates: 74g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 653mg | Potassium: 1112mg | Fiber: 9g | Sugar: 29g | Vitamin A: 328IU | Vitamin C: 15mg | Calcium: 251mg | Iron: 3mg

    Air Fryer Donuts

    Looking for a showstopper dessert? These flavor-packed donuts are made from scratch and cooked right in the Air Fryer! Fragrant cardamom-spiced dough with a saffron-lemon glaze and little jewels of pistachios and dried rose petals for garnish. Much healthier than the standard fried donut and no greasy mess from deep frying. Treat yourself!

    air fryer donuts and donut holes
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    Air fryer donuts are a decadent treat that requires no oil, no deep-frying, just your air fryer. Even though you aren't deep frying them, they come out with the same crispy exterior and the melt-in-your-mouth bread that you love about yeast donuts.

    These are so beautiful that they are one of my favorite brunch recipes. You will want to show them off after you bake them!

    Air Fryer Donuts And Donut Holes

    These donuts are just as tasty as they are beautiful. The pistachio and rose garnishes on top don't just make them look regal, but they add texture and a complementary flavor too.

    If you have ever made yeast bread before, this recipe will seem familiar and simple. If you haven't, I will show you all of the steps so you can make the donuts perfectly the first time.

    Stack of homemade donuts

    Variations

    There are lots of ways you can make your donuts taste completely different when you use this basic dough recipe.

    If you want to make simple glazed donuts, just leave out the cardamom and top with a simple vanilla glaze.

    Another idea that almost everyone will want is to use a chocolate glaze instead of saffron. Chocolate goes with just about anything.

    Finally, you just can't go wrong with a simple cinnamon-sugar coating instead of a glaze. Roll the donut holes in cinnamon sugar too.

    Tips

    In the recipe card, I explain how to allow the dough to rise using an Instant Pot. I love that the dough doubles in 30 minutes using the low yogurt setting on my Instant Pot DUO. However, if you don't have an Instant Pot, it's possible to let them rise without one.

    If you do not have an Instant pot, cover the dough with a kitchen towel and keep it in a warm place for 1 hour or until it has doubled in size.

    If you have a scale, I suggest weighing the flour. It is very important that you use exactly the correct amount of flour. It should be 240 grams or 8½ ounces.

    To make the glaze really smooth, I suggest sifting the powdered sugar. You can leave the butter out of the glaze entirely, just use a few tablespoons of water to get the same thin consistency.

    Ingredients

    If you really want to impress someone - or just break out of the ordinary - make these donuts. They have Indian-inspired spices in both the dough and the zesty glaze.

    I enhanced the basic glaze recipe with floral saffron. It has a sweet aroma and taste, similar to honey.

    Then, I accentuated these flavors with the citrus taste of cardamom in the dough and the earthy rose petals as garnish. These donuts have a sugary flavor that is rounded out with earthy spices and salty pistachios.

    If you want nut-free donuts, just leave out the pistachios entirely.

    This is a yeast donut, so you'll need to have fresh yeast, warm milk, and sugar in order to make them.

    saffron glazed donuts in 2 plates

    How To Make Air Fryer Donuts

    Here’s how to make fluffy donuts in the air fryer:

    Activate the yeast

    • Warm your milk in the microwave until it reaches 100 degrees F (photo 1).
    • Stir the yeast and sugar into the warm milk and mix it up really well. All the yeast to activate for 10 minutes, which will make it look foamy (photos 2-4).
    how to activate yeast

    Make the dough

    • In a medium bowl, add all the dry ingredients – flour, salt, cardamom, and sugar and mix well (photo 5).
    • In a separate large mixing bowl, whisk together the yeast and milk mixture, melted butter, and egg (photo 6).
    • Add the dry flour mixture to the wet ingredients and mix with a silicone spatula or by hand to mix everything well (photo 7).
    • Knead by hand until a smooth dough is formed (photo 8).
    making donut dough

    Proof the dough

    • Spray the bottom of the Instant Pot insert with oil spray or place parchment paper inside. Place the dough ball in the Instant Pot insert. Use the Instant Pot to help the dough rise or proof, which will double it is in size. Full instructions for this are in the recipe card (photos 9 and 10).
    • Once the dough has doubled, take out the dough and knead again (photos 11 and 12).
    proofing donut dough in the Instant Pot

    Roll the dough and shape the donuts and holes

    • Sprinkle a little bit of dry flour, up to 1 tablespoon if needed. Roll into a 9 x 9 inch round and ½ inch thick circle (photo 13).
    • Using a 2.5 inch round circle cookie cutter cut round disks. Make a hole in each circle with a small 1-inch plastic bottle cap (photos 14-16).
    Cutting donuts and holes from rolled dough

    Proof the donuts and holes

    • Pick up the cut donut circles and the round holes and line them on parchment paper-lined baking trays (photos 17 and 18).
    • Cover the baking trays with saran wrap and keep the trays in a warm place for 30 to 40 minutes or until the donuts have doubled in size (photos 19 and 20).
    proofing donuts and holes before they are air fried

    Air fry the Donuts and holes

    • Preheat the air fryer at 350 F. Spray the Air Fryer basket with cooking spray and place 4 donuts and 4 donut holes inside. Lightly spray oil over. Cook at 330 F for 4 minutes (photos 21 and 22).
    donuts in air fryer basket

    Glaze

    • Make the glaze. In a medium saucepan melt butter. Add powdered sugar and mix until smooth. Turn the heat off. Add bloomed saffron and lemon juice. Add hot water 1 tablespoon at a time to thin out the glaze but don’t make it too watery (photo 23).
    • Using a fork, dip the top of the donut into the glaze and then place the glazed side up on a baking rack. Sprinkle with pistachios and rose petals. Allow glaze to harden, about 10 minutes (photos 24-26).
    dipping donuts in glaze

    Serving

    Enjoy the donuts for breakfast with a hot cup of chai or enjoy as a snack or dessert. These donuts are best enjoyed within a day. You can also warm them up for 10 seconds each in the microwave just before eating.

    Storing & Freezing

    Store air-fried donuts at room temperature for a day. For longer storage, you can freeze unglazed donuts. Reheat them in the air fryer and glaze them right away.

    air fryer donuts on a cooling rack

    FAQ

    Why isn't my milk and yeast foaming?

    If the yeast doesn't activate and make the milk and sugar mixture foamy, then either your yeast is too old or the milk was too hot. Try it again and measure the temperature of the milk before you add the yeast.

    What do I do if my dough is too sticky to knead?

    If the dough is too sticky to form a ball, add up to 1 tablespoon of dry flour. Do not add too much flour, the dough will be soft but you should be able to make a ball.

    Can I let the donuts rise in a warm oven?

    Yes, but make sure the oven is not set to a high temperature. Preheat it to a low temperature, turn off the oven. Then keep the dough inside while the oven is just warm.

    How do I know when the donuts are finished proofing?

    The donuts should double in size and look airy from the sides.

    If you enjoyed these air fryer donuts, here are some more desserts you will enjoy too.

    Recipe

    air fried donuts with saffron glaze
    Print Recipe
    4.84 from 6 votes

    Air Fryer Donuts

    Here is a recipe for homemade donuts using an air fryer. These heavenly mini donuts are glazed with aromatic saffron with a hint of lemon
    Prep Time30 mins
    Cook Time15 mins
    Dough proofing1 hr
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 Donuts
    Calories: 209kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Donuts

    Glaze

    • 3 tablespoons unsalted butter
    • 1 cup sifted powdered sugar confectioners icing sugar
    • 1 pinch saffron + 1 tablespoon warm water
    • 1 tablespoon lemon juice

    Optional garnish

    Instructions

    Activate Yeast

    • Warm the milk in the microwave for 30 seconds. Give a quick stir and check the temperature with a digital thermometer. The milk should be lukewarm, around 100 F.
    • Stir in yeast and ½ teaspoon sugar, and mix well. Allow the yeast to activate for 10 minutes, which will make the milk foamy. If that does not happen, your yeast may be too old or the milk was too hot. You may have to start over.

    Make the dough

    • In a medium bowl, add all the dry ingredients - flour, salt, cardamom, and sugar and mix well.
    • In a large mixing bowl, whisk the yeast and milk mixture, melted butter, and egg. Add the dry flour mixture to the wet ingredients and mix with a silicone spatula or by hand to mix everything well.
    • Knead by hand until a smooth dough is formed. If the dough is too sticky to form a ball, add up to 1 tablespoon of dry flour. Do not add too much flour, the dough will be soft but you should be able to make a ball.

    Proof the dough

    • Spray the bottom of the Instant Pot insert with oil spray or place parchment paper inside. Place the dough ball in the Instant Pot insert. Place a non-locking lid on top and press yogurt(low).
    • Allow the dough to proof for 30 minutes which will double in size. If the dough has not doubled, allow extra 10 minutes.
    • Note: If you do not have an Instant pot, cover the dough with a kitchen towel and keep in a warm place for 1 hour or until it has doubled in size.

    Roll the dough and shape the donuts and holes

    • Once the dough has doubled, take out the dough and knead again. Sprinkle a little bit of dry flour, up to 1 tablespoon if needed. Roll into a 9 x 9 inch round and ½ inch thick circle. Using a 2.5 inch round circle biscuit or cookie cutter cut round disks. Make a hole in each circle with a small 1-inch biscuit cutter or use a plastic bottle cap.
    • Pick up the cut donut circles and the round holes and line them on parchment paper-lined baking trays. Knead the leftover dough and repeat rolling and cutting out the donuts.

    Proof the donuts and holes

    • Cover the baking trays with saran wrap and keep the trays in a warm place for 30 to 40 minutes or until the donuts have doubled in size. I usually keep my trays inside a warm oven. Remember not to overheat the oven, we just want warm temperature not hot. After the second proofing, the donuts and holes will look airy from the sides and double in volume.

    Air fry the Donuts and holes

    • Preheat the Air Fryer at 350°F. Spray the Air Fryer basket with cooking spray and place 4 donuts and 4 donut holes inside. Lightly spray oil over. Cook at 330°F for 4 minutes.
    • While the donuts are cooking, make the glaze. In a medium saucepan melt butter. Add powdered sugar and mix until smooth. Turn the heat off. Add bloomed saffron and lemon juice. Add hot water 1 tablespoon at a time to thin out the glaze but don't make it too watery.

    Glaze the donuts

    • Using a fork, dip the top of the donut into the glaze and then place the glazed side up on a baking rack. Sprinkle with pistachios and rose petals. Allow glaze to harden, about 10 minutes.
    • You can also dip the whole donut in the glaze and coat all over. This will keep the inside donut soft for a longer time. Just make sure to double up the glaze.

    Video

    Notes

    Take the exact flour amount - Weigh the flour using a weighing scale. It should be 240 grams or 8 ½ ounces
    Glaze
    Sift the powdered sugar for a smooth glaze
    You may skip the butter in the glaze and make a simple glaze with the remaining ingredients. Add an extra 1 to 2 tablespoons of water to get to a flowy consistency
    If you enjoy fully glazed donuts, double the ingredients for the glaze and dip the donuts on both sides so they are fully coated with glaze
    For nut-free donuts, skip the pistachios

    Don't have an Air Fryer?

    Preheat the oven at 350°F and bake for 10 to 15  mins turning the tray halfway through. 
     

    Nutrition

    Calories: 209kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 109mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Vegan French Toast | Savory Masala Toast Recipe

    Here is a savory vegan French Toast with a spicy twist! This EASY and delicious Indian-style masala toast recipe uses protein-packed gram flour instead of eggs and is perfectly spiced with onions, turmeric, ginger, garlic, and chilies.

    Vegan Masala French Toast served with tea
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    Vegan french toast is something so many people requested that I was happy to create this recipe. A few months ago I shared my Masala French Toast recipe that SO many of you enjoyed. I got several requests for an egg-less version and so here it is! This perfectly spiced vegan variation uses a besan (gram flour) batter for earthy delicious flavors.

    Besan

    The secret to making a savory french toast is the Besan or gram flour.

    Besan or gram flour is a fine flour made of chana dal or split brown chickpeas. It is much finer than the chickpea flour available in US grocery stores. Gluten-free, protein-packed besan is a staple in Indian cuisine. It is a key ingredient to make delicious pakoras and also desserts such as Besan Laddu.

    When mixed in water, the besan batters make for a perfect base to use in place of eggs for breakfast recipes such as vegan omelets (Besan Chella) as well as in savory masala toast.

    Ready in under 20 mins, this Indian-style masala french toast is also perfect for breakfast, brunch, or even dinner. A healthier version of Indian Bread Pakora, this pan-fried savory masala toast uses very little oil and tastes incredible with all of the warm spices. Although enjoyed hot, they also taste good at room temperature and are perfect for school or work lunches.

    Masala French Toast Served with ketchup & chutney

    Tips

    Here are some of my pro tips to make the best savory vegan french toast:

    1. Preferably use a day-old firm bread for this recipe. I like the pepperidge farmhouse hearty white bread and Arnold's rustic white bread
    2. Chop the onions and chilies as finely as you can, this way they will stick easily to the bread
    3. Whip up the spicy batter in a wide bowl in which you can easily soak the bread
    4. Use a non-stick frypan to shallow fry the toast. Alternatively, you can also use a cast iron pan for this recipe

    Instructions

    Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

    • Add besan to a wide mixing bowl and break any lumps (photo 1).
    • Stir in half of the water and mix well to form a smooth paste and then add the remaining water to make a flowy batter (photo 2).
    • Add salt, turmeric, green chili, ginger and garlic paste, onions, and cilantro (photo 3).
    • Mix well. Optionally you may stir in red chili flakes for extra spice (photo 4).
    steps one through four showing how to make batter for vegan masala toast
    • Dip one sliced bread in the batter and press down with a spoon so the bread soaks the batter. Turn the bread over gently, press down and spoon over some batter on the top side (photo 5).
    • Heat a non-stick skillet at medium heat and spread 1 teaspoon of oil. Place the soaked bread slice on the skillet and spread over 1 to 2 spoonfuls of batter on top. Cook for 3 to 4 minutes or until the bottom side is golden brown (photo 6).
    • Carefully flip over the bread and cook on the other side for 3 to 4 minutes. Add a teaspoon of oil to the sides of the bread (photo 7).
    • Take out and when both sides turn golden brown (photo 8).
    steps five through eight showing how to cook masala french toast

    Serving

    Serve hot with ketchup, spicy green chutney, and a hot cup of Ginger Chai in the cooler months or a glass of chilled lemonade when the weather is warmer.

    Storing

    Although the savory french toast is best served immediately, you can also make them ahead. They will stay good at room temperature for a day or keep them refrigerated for 2 to 3 days. Reheat on a stovetop pan.

    Did you enjoy this quick and easy Indian Breakfast? Here are some more vegetarian breakfast recipes to try:

    • Poha - Savory flattened rice cooked with onions, potatoes, and warming spices
    • Thalipeeth - Delicious Maharashtrian savory multigrain pancakes
    • Chutney Sandwich – Easy to make famous Bombay sandwich
    • Methi Thepla – Savory fresh fenugreek parathas with sweet potatoes 
    • Kale Parathas – Savory Indian flatbreads are the best way to eat kale
    • No Ferment Dosa – Easy & healthy twist to South Indian Dosa recipe

    Recipe

    Savory French Toast with chai
    Print Recipe
    5 from 5 votes

    Vegan French Toast

    Made with gram flour, onions & warming spices like turmeric & chili, these 10 min savory french toast are a must-try for a quick meal.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 2
    Calories: 155kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ¼ cup besan fine gram flour
    • ½ cup water
    • ¼ cup red onion finely diced
    • 1 green chili finely chopped
    • 2 tablespoons cilantro finely chopped
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground turmeric
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • ¼ teaspoon red chili flakes optional
    • oil for cooking
    • 2 bread slices hearty white or other firm bread **

    Instructions

    • Add besan to a wide mixing bowl. Break any lumps. Add half of the water and mix well to form a smooth paste and then add the remaining water to make a flowy batter. Add salt, turmeric, green chili, ginger and garlic paste, onions, and cilantro. Mix well. Optimally stir in red chili flakes for extra spice.
    • Dip one sliced bread in the batter and press down with a spoon so the bread soaks the batter. Turn the bread over gently, press down and spoon over some batter on the top side.
    • Heat a non-stick skillet at medium heat and spread 1 teaspoon of oil. Place the soaked bread slice on the skillet and spread over 1 to 2 spoonfuls of batter on top. Cook for 3 to 4 minutes or until the bottom side is golden brown.
    • Carefully flip over the bread and cook on the other side for 3 to 4 minutes. Add a teaspoon of oil to the sides of the bread.
    • Repeat steps 2 to 4 for the second slice of bread. Enjoy hot with ketchup, green chutney or sriracha sauce, and ginger chai.

    Video

    Nutrition

    Calories: 155kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 207mg | Fiber: 4g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

    Egg Bhurji | Indian scrambled eggs

    A classic Indian breakfast, egg Bhurji is a spicy, mouth-watering spin on scrambled eggs. In this easy recipe, eggs are cooked in a tasty masala made with onions, scallions, hot chili peppers, tomatoes, ginger, garlic, and warming spices. Served with ghee toast, it makes for a hearty protein-packed meal.

    Egg bhurji served with toasted bread

    Note: The original recipe was published in 2016 and is updated with more details and new photos.

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    What is Egg bhurji?

    Egg Bhurji or Anda Bhurji is Indian spiced scrambled eggs. Anda is egg in Hindi.

    Egg Bhurji with "Pav" (soft buns/dinner rolls) coated with melted butter is often served at roadside stalls in many Indian cities. My mom, a gourmet cook often makes a much healthier version of this popular masala bhurji pav at home.

    Egg Bhurji in a skillet

    Piping hot Anda Bhurji smells heavenly with fresh ginger, garlic, and garam masala. We love these spicy scrambled masala eggs for breakfast and even as a light lunch/dinner meal with warm parathas with homemade ghee on top.

    Ingredients

    This easy and authentic egg bhurji recipe requires few basic ingredients. You can always add more vegetables like mushrooms, bell peppers, or spinach.

    Tips

    • Indian green chilies can be substituted with minced serrano or jalapenos. 
    • For a less spicy version simply skip the green chili or add the mild Kashmiri red chili powder for an equally delicious Indian scrambled egg curry.
    • For a gluten-free meal, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 
    • Many people don't like the taste of cilantro. In that case, skip the garnish or use your favorite herb as a garnish.
    Egg Bhurji Ingredients

    Instructions

    Step by Step recipe for Egg Bhurji:

    • Heat oil in a heavy-bottomed or nonstick pan, add chopped onions and salt. Sauté the onions on medium heat until they are soft and translucent (photo 1)
    • Add ginger, garlic, chili, and the white portion of the scallions to the onions. Cook for 2 minutes, mixing everything together (photo 2)
    • Add tomatoes and turmeric to the pan (photo 3)
    • Cook covered for 2 minutes or until the tomatoes soften (photo 4)
    steps one through four of making egg bhurji
    • Whisk the eggs with milk and salt. Slowly pour the whisked eggs into the pan (photo 5)
    • Keep mixing with a spatula for 5 to 6 minutes or until the eggs are almost cooked (photo 6)
    • Add the garam masala and garnish with chopped cilantro and remaining scallions (photo 7)
    • Mix well (photo 8)
    stpes five through eight of making egg bhurji

    How to serve Egg Bhurji

    I love to serve the egg bhurji with warm toasted bread. Apply ghee on both sides of sliced bread and then cook the bread golden-brown on a griddle. The beautiful aroma of melted ghee makes this dish irresistibly appetizing.

    You can also serve the egg Bhurji with warm whole wheat parathas, or roll it in a roti and pack for a delicious lunch.

    We love to enjoy this breakfast with adrak chai, lemon ginger tea or pomegranate juice!

    egg bhurji served with hot sauce and toast

    More Serving Ideas

    Serve as a crunchy wrap / Egg Quesadilla! Recently, I tried serving the egg Bhurji as a wrap quesadilla after following the #wraphack trend on Instagram.

    breakfast egg quesadillas

    Here are the steps or check out this egg bhurji wrap video for details:

    1. Take a large tortilla. Cut starting from the outside to the center of the tortilla. Spread 1 tablespoon of green chutney on ¼ part of the tortilla, Spread few heaping spoonfuls of egg bhurji on the next ¼ part of the tortilla. Next to it spread ketchup on ¼ part and then cheese on the remaining ¼th part.
    2. Pick the Chutney side up and fold it over on the bhurji. Then carefully pick the bhurji side and fold it over the ketchup. Then pick the folded sides and fold them over the cheese. You will have a triangle shape at this point with all the different ingredients layered in between.
    3. Heat a skillet and lightly coat it with oil. Carefully place the folded wrap on the pan. Cook until both sides are golden brown and crispy with a little bit of oil. Carefully take the cooked wrap on a plate and cut it into 2 triangle pieces using a pizza cutter. Enjoy with chutney, ketchup or hot sauce!

    Storing

    Make a double batch of Egg bhurji and refrigerate in airtight containers for up to 5 days. To warm, simply microwave and enjoy.

    Did you enjoy this recipe? Here are some of my favorite Indian breakfast recipes to try:

    ★ Have you tried this recipe? We love your feedback, please click on the stars in the recipe card below to rate.

    Recipe

    egg-bhurji2
    Print Recipe
    4.25 from 8 votes

    Egg Bhurji {Indian scrambled eggs}

    Indian scrambled eggs or egg bhurji is a spicy, mouth watering spin on the scrambled eggs cooked with onions, scallions, hot chili peppers, tomatoes and warming spices.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 163kcal
    Author: Archana Mundhe

    Ingredients

    • 6 eggs
    • ¼ cup milk or water
    • 1 tablespoon cooking oil
    • 1 large yellow onion finely diced
    • 1½ teaspoons kosher salt
    • 2 teaspoons ginger grated
    • 2 teaspoons garlic minced
    • ¼ teaspoon ground turmeric
    • 2 teaspoons Indian green chilies minced **
    • 1 tomato diced
    • 3 scallions
    • 1 teaspoon garam masala
    • ½ cup cilantro finely chopped

    Serving (optional)

    • 1 tablespoon ghee
    • 4 bread slices

    Instructions

    • Chop the scallions and keep the whites and greens seperate.
    • Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
    • Add ginger, garlic, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
    • Add tomatoes and turmeric to the pan and cook for 2 minutes. Whisk the eggs with milk and remaining salt.
    • Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.

    To serve

    • Heat a griddle on medium heat. Apply homemade ghee on both sides of sliced bread. Cook the bread slices until both sides turn golden-brown
    • Enjoy egg bhurji with the ghee toasted bread!

    Video

    Notes

    • You can substitute Indian green chilies with minced serrano or jalapenos. 
    • To serve as a gluten-free breakfast, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 

    Nutrition

    Calories: 163kcal | Carbohydrates: 8g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 247mg | Sodium: 978mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 2mg

    Almond Flour Banana Bread

    Anyone else disappointed when they don't find overripe bananas on the counter so there’s an excuse to make banana bread?? I adore this quintessential quickbread so much that I could eat it Every. Single. Day. 

    That’s why I created this dynamite gluten-free, protein-rich, Almond Flour Banana Bread with NO ADDED SUGAR, but ALL OF THE DELICIOUS! So my family and I could enjoy this tender sweet bread full of good-for-you ingredients wherever we want!

    .

    chocolate chip banana bread in a loaf pan

    So many banana breads might as well be cakes--full of processed sugar and fat. Sure, these kinds of treats are ok occasionally but are far from part of a healthy diet. 

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    This Healthy Banana Bread is soft, satisfying, and just perfectly naturally sweet. It also isn’t hiding bad-for-you ingredients under the guise of a wholesome snack. These are real ingredients full of nutrients that I feel great about my family enjoying!

    Protein from Almond Flour, healthy Omega-3 fatty acids from flaxseed meal, ghee, and walnuts, Potassium from bananas, Antioxidants from dark chocolate, and Anti-inflammatory compounds in cinnamon are packed into this mighty, but humble loaf. 

    Banana bread is the ultimate breakfast, snack, and dessert. It is portable and perfect for an on-the-go breakfast or packed into a lunchbox. A slice of this banana bread also makes an awesome after-school snack. And when you’re craving something sweet, either during that afternoon slump or after dinner, this protein-packed loaf hits the spot--without the dreaded sugar high and crash.

    NO EGGS NO PROBLEM

    My Almond Flour Banana Bread is gluten-free, paleo, and free of added sugars. Allergic to eggs? NO PROBLEM! Check the recipe card for an eggless version!

    Ingredients

    All of the specific ingredient amounts are listed in the printable recipe card at the bottom of this post.

    Here is what you will need from the grocery store before you begin:

    • Fine Almond Flour
    • Dark Chocolate Chips
    • Flaxseed Meal
    • Baking Soda
    • Baking Powder
    • Cinnamon
    • Salt
    • Walnuts
    • Bananas
    • Ghee or butter
    • Vanilla extract

    The walnuts are optional. I think they give the bread extra protein and texture. I love making banana nut bread and walnuts are the best nuts for sweetbreads.

    You can use either ghee or butter interchangeably. I prefer ghee because it is easier to digest since it is dairy-free.

    Tips

    • To prevent the banana bread from sticking to the pan, use parchment paper. This also makes cleanup easy
    • If you don't have parchment paper, you can also grease the bottom and sides of the pan with oil or cooking spray. Make sure you spray it liberally and don't miss any spots.
    • Almond flour bread takes a longer time to bake. To make sure that it's fully cooked, stick a toothpick into the middle of the bread and it comes out clean.
    sliced of banana chocolate bread

    Instructions

    The entire recipe with all the detailed instructions is in the printable recipe card just a little further down. First, I have some photos of the entire process so that you can make your bread along with me and see what it looks like at each step.

    In a large mixing bowl, mix all the dry ingredients together (1,2).

    dry ingredients for banana bread

    In another mixing bowl, mash the bananas and mix them up with the eggs, ghee, and vanilla (3, 4, 5, 6).

    mixing eggs with bananas

    Add the dry ingredients to the wet ingredients. Stir everything gently, just until it is well combined (7,8).

    Pour this mixture into the bread pan that is already greased or has parchment paper in it. Sprinkle the rest of the chocolate chips on top (9, 10).

    Then, bake the bread at 350 degrees F for about 30 minutes. When it's done, let the bread cool on a cooling rack for about 15 minutes.

    Pouring batter in pan

    Eggless Banana Bread

    Here is how to make banana bread without eggs:

    1. Whisk together 3 tablespoons of flaxseed meal with 9 tablespoons of water.
    2. Allow this mixture to sit for 5 minutes.
    3. Add that entire mixture to the banana bread batter instead of the eggs.

    Please remember that it is normal for the middle of the eggless banana bread to sink a bit as the cake cools down.

    FAQ

    Is this a keto-friendly recipe?

    No, this recipe is not a low-carb or keto recipe as it is because it uses dark chocolate chips that are not sugar-free. If you use sugar-free chocolate chips, this can certainly be a low-carb recipe. Just make sure you track the carbs you eat since this is still fairly high in carbs thanks to the bananas.

    How do you store banana bread?

    The best way to store banana bread is on the counter at room temperature. Just make sure and cover it up with foil or plastic wrap or a lid. This will last about a week.

    Can you freeze it?

    Yes, you can freeze this bread. To do that, just wrap it tightly in aluminum foil and store it in a sealed zipper freezer bag. It will last about 6 months in the freezer.

    How do you ripen bananas faster?

    The best way to help your bananas ripen faster is to place them in a paper bag for about a day.

    What type of almond flour is best for baking?

    Look for ultra-fine blanched almond flour. Do not use almond meal as it has bits of the nut skins in it, so it will make the bread have a grainy texture.

    Similar Recipes

    If you enjoyed this almond flour banana bread, then you will enjoy these baked recipes too.

    banana bread in a loaf pan

    Recipe

    almond banana bread slice
    Print Recipe
    4.79 from 14 votes

    Almond Flour Banana Bread

    Gluten free banana bread with almond flour
    Prep Time15 mins
    Cook Time35 mins
    Cooling Time10 mins
    Total Time1 hr
    Course: Breads, Breakfast, Dessert
    Cuisine: American
    Servings: 10
    Calories: 355kcal
    Author: Archana Mundhe

    Equipment

    • 9 X 5 bread pan

    Ingredients

    Toppings (optional)

    • 2 tablespoons dark chocolate chips

    Instructions

    • Preheat the oven to 350 degrees and line a 9 X 5 bread pan with parchment paper. Note: You can also grease the bottom and sides with oil or cooking spray.
    • In a medium mixing bowl, mix all the dry ingredients together.
    • In a large mixing bowl, mash the bananas with a fork, add eggs, ghee, vanilla. Mix well and then add in the dry ingredients. Stir until everything is just combined.
    • Pour the mixture into the bread pan.
    • Sprinkle the remaining chocolate chips on top. Bake for 350 degrees for 30 to 40 minutes or until a wooden skewer comes out clean.
    • Allow the bread to cool on a cooling rack for 10 to 15 minutes before cutting into slices

    Video

    Notes

    Eggless Option:
    Whisk together 3 tablespoons flaxseed meal + 9 tablespoons of water. Allow to sit for 5 mins and add instead of eggs. Note: It is normal for the middle of the eggless banana bread to sink a bit as the cake cools down.

    Nutrition

    Calories: 355kcal | Carbohydrates: 23g | Protein: 10g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 307mg | Fiber: 6g | Sugar: 10g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg

    Quinoa Idli

    Protein-packed pillowy soft steamed idlis with quinoa and lentils! With a subtle nutty and sweet taste, these idlis have a light ivory color from the quinoa. Serve with coconut chutney or piping hot sambar, this healthy meal is sure to be on your repeat menu.

    quinoa idli served with coconut chutney
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    Last month I shared my no ferment quinoa dosa recipe and I am thrilled to see all the positive feedback from you guys. It is gratifying to see so many of you trying out the recipe and replacing the traditional dosa recipe with my instant high protein recipe.

    Many of you asked if the same batter can be used to make idli's, and my answer was no because to make soft and airy idli's you need to ferment the batter. So here I am with the best quinoa idli recipe!

    stack of idli

    Ingredients

    I am super excited to share my tried and tested idli recipe that uses quinoa instead of rice. Here are the 4 ingredients to make a great plant-based high protein meal that is vegan and gluten-free:

    • Organic white Quinoa – A great sub for rice that is high in protein and fiber
    • Poha – Flattened rice that makes fluffy soft idli
    • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
    • Fenugreek Seeds - Optional, but recommended as "methi dana" helps with the fermentation process in addition to its health benefits.
    quinoa, lentils and poha in a cup

    Variations 

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • You can also use this batter to make a thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes
    Quinoa idli with chutney

    Tips

    • Use Organic white/ivory quinoa and make sure to massage and rinse quinoa at least 2 to 3 times 
    • Make sure the idli batter is not too think or too thick. It's almost like pancake batter.
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with pressure release valve to venting.
    • Have water heating in the Instant Pot when you place the idli stand and start cooking.
    Idli served with chutney

    Process

    Here is my recipe with step by step photos to show how to make quinoa idli: 

    Step 1 – Soaking & blending

    Rinse the quinoa, poha, lentils & fenugreek seeds. Drain out the water and then soak with 3 cups of water for 6 to 8 hours. Drain out all the water, add to the blender, add salt, water and blend until smooth (photos 1 - 4).

    photos showing how to make idli batter

    Step 2: Fermenting

    Add the batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours (photos 5-6).

    Note: If you do not have an Instant Pot, simple place the batter container in a warm place or inside the oven with lights on.

    fermenting idli batter

    Step 3: Steaming

    Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer (photos 7 - 10).

    setting idli stand with idli batter

    Step 4: Removing

    Once the timer goes off, press Cancel on the instant pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis (photos 11 - 14).

    cooked quinoa idli

    Serving

    Enjoy hot idli with coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook. To make a perfect meal serve with a sweet and tangy mango lassi, cooling ginger lemonade, or refreshing watermelon juice!

    quinoa idli with coconut chutney

    Storing

    • Fermented Idli batter can be refrigerated in an airtight container for up to 5 days
    • Leftover cooked idlis can also be refrigerated for up to 5 days. To reheat either microwave for a short amount of time covered with a wet paper towel. Or re-steam in the Instant Pot for 5 minutes in an oven-safe container

    Love South Indian Food? Here are some vegetarian recipes to try:

    Recipe

    quinoa idli served with coconut chutney
    Print Recipe
    4.89 from 18 votes

    quinoa Idli

    Soft and fluffy idli with a healthy high-protein makeover from organic quinoa. Perfect little pillows for scooping up coconut chutney or soaking up in a yummy, steamy bowl of sambar, makes 16 idlis
    Prep Time20 mins
    Cook Time30 mins
    Soaking + Fermenting16 hrs
    Total Time16 hrs 45 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 294kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Rinse the quinoa 2 to 3 times. Add poha & lentils and rinse again. Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
    • Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
    • Add the idli batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours. If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
    • Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer.
    • Once the timer goes off, press the Cancel button on the Instant Pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis.
    • Enjoy hot with some coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook.

    Video

    Notes

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with the pressure release valve to venting
    • Have water heating in the Instant Pot when you place the idli stand and start cooking
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Nutrition

    Calories: 294kcal | Carbohydrates: 55g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 266mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Coconut Chutney

    Coconut Chutney is a lightly spiced, nutty dip served as a popular side dish with Indian food. Absolutely EASY to make, this wfidell-loved condiment is made by blending together tender grated coconut with green chilies, garlic cloves, and roasted gram lentils.

    coconut chutney with idli

    This perfectly spiced chutney has a flitting hint of sweetness and is served as an ideal accompaniment with Indian meals. What’s more, it can be easily adapted to many interesting flavors by changing just an ingredient or two, and each option is just as delicious!

    How to make this simple but tasty chutney?

    This basic white coconut chutney eaten with Idli or Dosa needs just a handful of ingredients. Freshly grated coconut, roasted gram lentils or Dalia, cumin seeds, garlic, and fresh lemon juice are blended together with water to make a coarse paste. The ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds and curry leaves in hot oil. 

    Coconut Chutney in a white bowl

    My younger son is a true food aficionado! He is very particular about pairing the right sides with the right main dishes. He loves this classic white chutney especially when I cook South Indian dishes. I want to think it was my husband who got him hooked on that taste.

    Growing up predominantly in a South Indian locality in Mumbai, my husband frequented quaint Udipi restaurants for weekend breakfasts with his school buddies. On our India travels, it is a ritual for him to take the boys to all the restaurants he frequented as a child. Our boys totally love those trips and are always looking forward to those binge outings. 

    Variations

    This hotel style coconut chutney recipe is easy to tweak with different ingredients to make interesting variations:

    1. Use half and half of roasted gram lentils and peanuts for an extra creamy and nutty chutney
    2. If you have run out of roasted gram lentils, replace the entire quantity with roasted peanuts
    3. Use an inch of ginger in place of garlic for a different flavor
    4. Add urad daal (split black gram) in the tempering for a crunch
    5. Add a dried red chili to the tempering for smoky flavor and heat
    6. You can skip the tempering altogether and the chutney will still be as delicious

    Ingredients

    All the ingredients needed for this recipe are easily available at local Indian grocery stores. This chutney tastes best with freshly grated coconut, but frozen grated coconut works just as fine. I use frozen grated coconut from either Deep, Daily Delight, or Anand brand. This recipe is so versatile, that you can even make the coconut chutney hotel-style using unsweetened desiccated coconut. 

    Process

    To make the chutney, add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice, and water to a blender and blend until you get a smooth chutney. Add more water if needed to get to the desired consistency. You will need more water if using desiccated coconut powder or coconut flakes.

    Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter. Pour the tadka over the chutney and stir in.

    Steps one through four of making coconut chutney

    Serving

    Serve it with South Indian breakfast dishes such as steaming hot idlis, dosa, uttapam, upma, etc., and give a gratifying start to your day. You can serve it with crudités for a tasty dip or spread it on your favorite sandwich for a spicy kick.

    Storing

    Easy to make, this vegan dip stays fresh in the refrigerator for up to four days and freezes well too. So go ahead and double up the recipe and freeze in small portions. When you are ready to enjoy, simply allow the chutney to thaw overnight in the refrigerator or at room temperature for half an hour.

    Quinoa Oats Dosa served with coconut chutney

    Did you enjoy this chutney? You will love my homemade cilantro mint chutney that we love to smother on sandwiches and also use as a marinade.

    Love South Indian food? Here are some recipes that are on repeat at my home:

    coconut chutney with idli
    Print Recipe
    4.63 from 8 votes

    Coconut Chutney

    Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Chutney
    Cuisine: Indian
    Servings: 4
    Calories: 117kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ¾ cup coconut fresh frozen or unsweetened dry desiccated
    • 2 tablespoons split roasted chana daal or roasted peanuts
    • 1 garlic clove peeled
    • 1 to 2 green chili
    • ½ teaspoon cumin seeds
    • ½ teaspoon kosher salt
    • 1 teaspoons sugar optional
    • ⅓ cup water add more as needed
    • 1 teaspoons fresh lemon juice

    Tadka (optional)

    Instructions

    • Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
    • Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
    • Pour the tadka over the chutney and stir in.

    Video

    Nutrition

    Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 334mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Savory Masala French Toast with Turmeric & Chili

    Packing in tons of flavors and scrumptiousness, the Savory Masala French Toast is a gratifying breakfast made by dipping sliced bread in a spicy egg mixture and then pan frying it to perfectly delectable brown. Made from healthy eggs, onions, and warming spices like turmeric and chili, this recipe is sure to be your family’s most loved on the breakfast menu.

    savory french toast served with chutney, ketchup & chai

    Bombay Toast

    Growing up in India, I have had countless helpings of this Dhaba-style savory breakfast during my college days which is also known as Savory Bombay Toast. I fondly reminisce those days when my friends and I would spend hours chatting at the quaint little eateries. As rain made the most melodious sounds on the tin roofs of the dhabas, hot masala french toasts and ginger chai would make several rounds, and we would totally lose track of time. Back in those days….

    No matter how often I had this tasty meal out, it was never enough for me. I would insist my mom make this dish for lazy weekend brunches and my dear mom always obliged.

    This Indian savory french toast is just another awesome example of an interesting twist to the tried and tested French toast recipe, and taking it to another level of yumminess.

    By the way, I love my sweet French toast made in the Instant pot too. I make it extra decadent by drizzling maple syrup and topping it with sliced bananas, nuts, or chocolate chips. But for those of you who are on a diet, or prefer a savory hot breakfast over cold or sweet options, this easy spicy Bombay toast is your answer to an ultimately satisfying breakfast or lunch. 

    savory french toast served with chutney, ketchup & chai

    This quick Indian-style masala french toast is so easy to whip up and is so filling, you can actually plan this as a working lunch or even as a weeknight dinner. I serve the sizzling desi masala french toast with an accompaniment of ketchup, green chutney, or spicy sriracha. Can you imagine the burst of flavors in every bite? My family also loves to pair this meal with a piping hot cup of masala chai. The combination is just….Aaah, mind-blowing!

    Tips

    Here are some of my pro tips to make the best savory french toast:

    1. Preferably use a firm bread for this recipe
    2. If using a softer bread, keep the slices in the refrigerator for at least 30 mins
    3. Chop the onions and chilies as finely as you can, this way they will stick easily to the bread
    4. Whip up the spicy egg mixture in a wide bowl in which you can easily soak the bread
    5. Use a non-stick fry pan to shallow fry the toast. Alternatively, you can also use a cast iron pan for this recipe.

    Best bread

    Almost any bread works fine, but I like to use slightly firm bread. This way the toast retains the perfect texture and flavor. Sourdough or multigrain bread are my favorites for this bread and egg Indian breakfast recipe.

    Masala toast served with chutney, ketchup & chai

    Steps

    Here’s my awesome recipe of the spicy Desi Masala French toast.

    Step 1: Whisk together onion, green chili, turmeric, salt, cilantro, and milk to a wide bowl (big enough to fit the sliced bread).  Add in the eggs and whisk for a minute.

    whisked eggs with onions, chili & cilantro

    Step 2: Dip one slice of bread in the egg mixture and gently press down with a fork so the bread can absorb the egg mix. Flip the bread over and repeat on the other side. 

    dipping sliced bread in egg mixture

    Step 3: Heat a non-stick pan (you can also use cast iron) and apply ½ teaspoon of oil. Carefully place the soaked bread on the pan and spoon and spread over some extra onion mixture on top. Cook on medium heat for a minute or until the bottom side starts to turn golden brown. Turn over and cook the other side for a minute until it becomes golden brown.

    cooking savory french toast in a pan

    Step 4: Repeat with the second slice of bread.

    Serving

    Serve hot with ketchup, sriracha, or green chutney and a cup of hot chai.

    Did you enjoy this quick and easy meal? Here are some more recipe to try:

    savory french toast served with chai
    Print Recipe
    4.95 from 17 votes

    Masala French Toast | Savory Bombay Toast

    Made from eggs, onions & warming spices like turmeric & chili, these 10 min savory french toast are sure to be your family’s most loved on the brunch menu.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast, Brunch, Lunch
    Cuisine: Indian
    Servings: 2
    Calories: 181kcal
    Author: Archana Mundhe

    Ingredients

    • 2 large eggs
    • 2 tablespoons red onion finely minced
    • 1 teaspoons green chili finely minced, jalapeno or other spicy chili works too
    • ¼ teaspoon ground turmeric
    • ½ teaspoon kosher salt
    • 2 tablespoons cilantro finely chopped
    • ⅓ cup milk or water
    • 2 slices bread sourdough, multigrain or whole wheat

    To serve

    • 2 tablespoons ketchup green chutney or sriracha sauce

    Instructions

    • Whisk together onion, green chili, turmeric, salt, cilantro and milk in a wide bowl (big enough to fit the sliced bread). Add in the eggs and whisk for a minute. Dip one slice of bread in the egg mixture and gently press down with a fork so the bread can absorb the egg mix. Flip the bread over and repeat on the other side.
    • Heat a non stick pan (you can also use cast iron) and apply ½ teaspoon of oil. Carefully place the soaked bread on the pan. Spoon and spread over some extra onions from the egg mixture on top. Cook on medium heat for a minute or until the bottom side starts to turn golden brown.
    • Turn over and cook the other side for a minute until it becomes golden brown. Repeat with the second slice of bread.
    • Serve hot with ketchup, sriracha or green chutney.

    Video

    Nutrition

    Calories: 181kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 961mg | Potassium: 214mg | Fiber: 2g | Sugar: 8g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Bombay Sandwich

    Bombay sandwich is a deliciously wholesome sandwich with generous amounts of lip-smacking fresh cilantro-mint chutney and thinly sliced veggies layered between slices of soft bread. This Indian vegetarian sandwich is a hassle free, all-season snack loaded with the goodness of fresh veggies, making for an immensely gratifying bite.

    stacked up chutney sandwich

    Ranking high up in the list of most loved Indian street foods, the Bombay chutney sandwich is nutritious and filling. Traditionally street vendors layer thin slices of steamed potatoes, cucumbers, tomatoes, and onions in this sandwich. But feel free to use your favorite veggies to make this simple cold vegetarian sandwich. A sure shot pleaser, this versatile sandwich is a must-try, so go ahead and make it today!

    The perfectly spicy green herb chutney, is the star ingredient that strikingly offsets the white bread, and the crisp layered vegetables add toothsome textures to the sandwich. Serve this Indian sandwich with a dollop of bright red ketchup, and the result is one of the most visually delightful meals ever. This scrumptious tea sandwich is packed with a burst of flavors to match the vivid colors and is one of the coolest ways to get your family to not just eat, but enjoy their veggies. 

    chutney sandwich cut into square pieces

    Flavor up

    You can also add some extra condiments to take the flavors a few more notches up: 

    • Butter the bread before adding the chutney for added taste
    • The chutney has salt in it, but if you need more sprinkle some salt & pepper as per taste
    • Sprinkle some Indian Chaat masala or Sandwich masala for an extra kick
    • Kids love cheese, so feel free to add a slice to get those proteins in
    • Skip the butter and cheese altogether for a tasty vegan option
    assembling chutney sandwich

    Tips

    Here are Ministry of Curry’s pro tips for making the best Bombay sandwiches:

    • Preferably use white bread for this recipe. Feel free to use any soft bread for this recipe, but white bread is the most preferred
    • Thinly slice the veggies so they can be neatly layered
    • Use only ripe but firm tomatoes
    • Sprinkle a tiny amount of salt and chaat masala for enhanced flavors
    • If the sides of the bread are stiff or if you prefer not to have them, feel free to cut and discard them
    • How to pack for a picnic - To avoid getting the sandwiches too soggy, pack sliced cucumbers and tomatoes separately and layer them on when you are ready to eat
    stacked up chutney sandwich with potato chips

    Variations

    The beauty of this sandwich recipe is that, with a slight change in the ingredients, it can be adapted to many delish and fun versions. 

    • Hi-tea cucumber sandwiches - place thinly sliced crisp cucumbers between slices of bread laced with fresh green chutney 
    • Grilled vegetable sandwiches - follow the Bombay Sandwich recipe and simply grill it to a toasty brown
    • Tri-color sandwiches - layer one slice of bread with the green mint-cilantro chutney. Layer the other side with ketchup. Place a slice of American cheese and voila! You have a kid's favorite sandwich that makes for an awesome school lunch
    • Simple chutney sandwiches - this is a great low calorie, vegan option and can be an excellent choice for picnics or road trips with simply the green chutney spread between sliced bread

    Here is how to assemble the chutney sandwich:

    1. Apply up to 1 tablespoon of chutney (more or less depending on the spice level on one side of the bread. 
    2. Take one slice and start layering veggies over the chutney side. Start with steamed veggies that do not release too much water like potatoes/beets as it will help the bread from getting soggy. Then layer over cucumbers and tomatoes.
    3. Layer onions/bell peppers making sure you have a nice flat layer of veggies. Sprinkle with chat masala or salt & pepper (optional).
    4. Finally, place the second slice of bread chutney side down over the veggies. Cut the sandwich in half lengthwise or diagonally and serve immediately.
    steps one through four of making bombay sandwich

    Optional Veggies

    As the name suggests, this is a truly enjoyable sandwich loaded with vegetables, so here are a few other vegetables to add to this recipe:

    • sweet onion halved & thinly sliced 
    • red or green pepper halved & thinly sliced
    • avocado, thinly sliced 
    • beet, steamed & thinly sliced  
    stacked up bombay veggie sandwich

     So go ahead, and try this amazing recipe today!

    Pairings 

    Here are some of our favorite drinks that pair well with the chutney sandwiches:

    • Ginger Chai - Indian tea with fresh ginger
    • Mango Lassi – Cooling yogurt drink with mangoes
    • Ginger Lemonade – Favorite homemade lemonade 
    • Watermelon Juice – Quick 5 minute recipe for a refreshing drink 
    • Rose Falooda – This drink and dessert recipe makes a delicious pairing with a veggie sandwich for a fun meal  

    Love quick and easy meal ideas? Here are some more vegetarian recipes to try:

    • Paneer Kathi Rolls - A must-try most popular recipe on the blog!
    • Pav bhaji – Indian vegetarian sloppy Joe’s, this flavorful mix vegetable dish tastes best with buttered rolls
    • Easy Vegetable Manchurian – Healthy-ish no fry version of the Indo Chinese popular dish
    • Hakka Noodles – Noodles stir-fried in loads of veggies in a soy, garlic sauce
    chutney sandwich
    Print Recipe
    4.75 from 8 votes

    Bombay Sandwich

    Bombay sandwich is a deliciously wholesome sandwich made by layering thinly sliced vegetables between slices of soft bread, laced with generous amounts of fresh cilantro-mint chutney
    Prep Time10 mins
    Cook Time0 mins
    Total Time10 mins
    Course: Breakfast, Brunch, Lunch, Snack
    Cuisine: Indian
    Servings: 2
    Calories: 267kcal
    Author: Archana Mundhe

    Ingredients

    • 4 sliced white bread or your favorite soft sliced bread
    • ¼ cup green chutney
    • 1 small cucumber persian
    • 1 tomato ripe but firm, thinly sliced
    • 1 small potato steamed

    Optional veggies

    • small onion halves & thinly sliced
    • Small Red or green peppers halved and thinly sliced
    • avocado thinly sliced
    • small beet steamed & thinly sliced

    Optional ingredients:

    • Butter or neutral oil
    • Ketchup
    • Cheese
    • Chat masala
    • Salt & pepper

    Instructions

    • Peel and thinly slice cucumbers. You may choose to keep the peel on or partially peel. Peel the potato and thinly slice.
    • Apply up to 1 tablespoon of chutney (more or less depending on the spice level on one side of the bread.
    • Take one sliced and start layering veggies over the chutney side. Start with steamed veggies that do not release too much water like potatoes/beets as it will help the bread from getting soggy. Then layer over cucumbers and tomatoes. Finally layer onions/bell peppers making sure you have a nice flat layer of veggies.
    • Sprinkle with chat masala or salt & pepper (optional). Finally place the second slice of bread chutney side down over the veggies. Cut the sandwich in half lengthwise or diagonally and serve immediately.

    Video

    Nutrition

    Calories: 267kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 723mg | Potassium: 908mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1365IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 3mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Quinoa Oats Dosa

    Instant quinoa oats dosa is my go-to recipe when I am craving my favorite South Indian food and do not have hours or days to plan ahead. This recipe uses quinoa instead of rice and does not require fermenting of the batter.

    quinoa oats dosa served with sambar, chutney & curried potatoes
    [feast_advanced_jump_to]

    Gluten-free vegetarian dosas are not only healthy but also make a hearty meal. The traditional recipe uses rice and urad dal and requires 6 to 10 hours of fermenting the batter. The problem is, in winter this process can take even longer to ferment the batter.

    This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles.

    cone shaped quinoa dosa served with sambar, chutney & curried potatoes

    Ingredients

    Over the years I have experimented with this recipe in a few ways adding and removing different lentils. Here is the 4 ingredient Instant Quinoa Dosa recipe that I make the most:

    • Organic white Quinoa - A great sub for rice that is high in protein and fiber
    • Rolled Oats - Adds smooth texture and fiber
    • Urad Dal - Adds the traditional earthy dosa taste with creamy texture and proteins
    • Chana Dal - Helps make the dosa crispy

    Variations

    • To make vegan quinoa dosa simply use neutral oil instead of ghee
    • Substitute Instant Oats in place of rolled oats
    • Add an inch of ginger and a green chili while grinding the batter for a tasty dosa
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Tips

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Use Organic white/ivory quinoa
    • Dosas are best cooked and served immediately. Although, when prepping ahead you can store the batter refrigerated in an airtight container for up to 3 days
    • Well seasoned cast iron pan is best for making dosa but you can also use a non-stick pan
    • To make perfectly thin dosas every time, it's important to have the griddle or pan you are using at the right temperature. It should be on low heat when you are pouring and spreading the batter
    • Between each dosa use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next dosa. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even.
    • Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden
    • Note that the quinoa dosa is best cooked on medium to low heat so it cooks crispy and golden brown
    quinoa dosa served with sambar, chutney & curried potatoes

    Instructions

    Here is the recipe with step by step photos to show how to make dosa:

    Step 1 - Soaking

    Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water.

    steps one and two of making dosa - rinse and soak lentils and quinoa

    Step 2 - Batter

    Step 2: Add soaked and drained quinoa, oats & lentils to the blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well. Note: You can allow the batter to rest for 20 mins to an hour or start making the dosa’s right away

    steps three through six showing how to make dosa batter

    Step 3: Cook

    Preheat a nonstick griddle on low heat. Pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Cook on medium heat and once the bottom starts to turn golden brown evenly spread some ghee or oil.

    steps seven through ten showing how to make dosa

    Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa and serve immediately

    steps eleven and twelve showing cooked dosa on the pan

    Important Step:

    Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly. 

    Repeat making dosas with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Here is another way to fold the dosa in a cone shape that kids are sure to enjoy:

    Starting from the outer edge, cut the cooked dosa until the mid-center. Then pick up one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    steps thirteen through sixteen showing how to fold cone shaped dosa

    Serving

    Dosa is best served with a lentil soup called sambar (easy recipe in The Essential Indian Instant Pot Cookbook), spicy potatoes, and coconut chutney.

    Don't forget to pair Dosa with either creamy mango lassi or refreshing ginger lemonade!

    Love South Indian Food? Here are some more recipes to try:

    Recipe

    quinoa oats dosa with potatoes, lentils and chutney
    Print Recipe
    4.96 from 70 votes

    Quinoa Oats Dosa

    Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.
    Prep Time15 mins
    Cook Time30 mins
    Soaking Time4 hrs
    Total Time4 hrs 45 mins
    Course: Breads, Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 288kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
    • Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
    • Allow to rest for 20 minutes or an hour or start making the dosa’s right away
    • Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
    • Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
    • Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
    • Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
    • Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Video

    Notes

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Dosas are best cooked and served immediately but you can store the batter refrigerated in an airtight container for up to 3 days
    • To make perfectly thin dosas everytime, its important to have the griddle or pan you are using at the right temperature. Th pan should be on low heat when you are pouring and spreading the batter
    • Between each dosa use couple of wet paper towels to wipe the pan and to bring down the temperature so the dosa batter can be spread properly for your next dosa. If the Pan is too hot, the batter will not spread evenly and will start sticking to the back of the spoon.
    • Once the batter is spread you can increase the heat to medium and finish cooking
    • Note that the quinoa dosas are best cooked on medium to low heat so they cook crispy golden brown
    • You can also fold the dosa in a cone shape that the kids will love to see and eat! Starting from the outer edge, cut the cooked dosa until the mid center. Then pickup one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    Nutrition

    Calories: 288kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 587mg | Potassium: 184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg

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    Poha | The Quintessential Indian Breakfast

    Poha is a scrumptious, easy-to-make savory dish enjoyed as a goodful breakfast or a snack. Originally native to Maharashtra in Western India, poha is a light, fluffy dish made with flattened rice seasoned with onions, potatoes, and warming spices. The earthy turmeric gives it a bright yellow hue and the fresh green chilis add just the right amount of spice.  

    Poha in pan with lemon wedges on the side

    My mom makes the best Kande Pohe in this world. My childhood memories are all about enjoying bowls after bowls of freshly made, steaming Poha on lazy Sunday mornings. I have been truly fortunate to have learned, tried, and tested my mom’s Maharashtrian Poha recipe, which I am happy to share with you all.

    Poha served in white bowls with tea and toppings on the side
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    Poha

    Poha or Pohe, dried flattened rice; is a staple pantry ingredient in Indian kitchens. These gluten-free flakes are popular in India, used in making breakfast and snacks. 

    Where to Buy

    Poha is easily available at any Indian grocery store. You will find a couple of varieties of poha (thick, thin, red). Be sure to pick the thick white poha for this recipe.

    A fun and easy snack

    A popular breakfast served in Indian homes, Poha made using basic ingredients needs minimal prepping. I have sampled many versions of this wonderful vegan dish. My north Indian friends season it with peanuts while a few of my Maharashtrian friends add fresh green peas to their Kanda-Batata (onion-potato) poha. Either way, the end product is always uber delish. 

    Being a Marathi Mulgi from Maharashtra, I prefer my simple and humble Kande Pohe.  In fact, for every Marathi Mulgi, Pohe signifies a lot more than just a meal. In the olden days, a piping hot bowl of Kande Pohe accompanied by a steaming cup of ginger chai helped in forging many lasting matrimonial alliances. According to popular belief, a bride-to-be cooking up lip-smacking Kande Pohe would rule her kitchen. 

    Poha Ingredients
    Ingredients to make pohe

    Tips

    MOC’s Pro Tips for making moist and soft poha

    1. Make sure to buy thick poha that is readily available in Indian grocery stores. Note: I do not recommend the thin variety, as it makes this recipe mushy. Thin Poha is best used for Chivda, a different yummy dry snack.
    2. Rinse the Poha in a colander under cold running water and drain out all the water. Press a grain or two between your fingers. It should break easily. Keep aside while you make the seasoning
    3. If the poha seems dry after cooking, sprinkle 1 to 2 tablespoons of water, cover with a lid and allow to steam well. 
    4. Pohe, best enjoyed immediately; tends to get dry as it cools down. To reheat leftovers, sprinkle a little bit of water before reheating it in the microwave. 

    Instructions

    Here is my step by step recipe:

    Step 1: Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.

    rinsing poha

    Step 2: Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop. Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds. Then add curry leaves, green chilies, turmeric and mix well. 

    tempering in a pan

    Step 3: Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften. Next, stir in potatoes, salt and cook covered until the potatoes are fully cooked about 5 minutes.

    sautéing onions & potatoes

    Step 4: Add Poha and sugar and mix well and cook covered on low heat for 5 minutes, until poha is heated through. Squeeze fresh lemon juice, garnish with cilantro.

    sautéing poha

    Serving

    Top with sev, Bhujia or nuts for a crunchy texture. Enjoy hot Pohe with ginger chai or lemon tea or in the warmer months serve it with refreshing fresh ginger lemonade or Aam Panna

    Pohe topped with peanuts and sev

    Variations 

    Although onions are a must in this recipe, there are many other variations. I like to add a peeled and finely diced potato to my pohe and here are some more ideas:

    • greens peas
    • diced carrots
    • corn
    • raw peanuts, add along with the green chilies and curry leaves

    Since it is very easy to adapt, people have now come up with interesting versions of this contemporary Indian breakfast. The newer and healthier cousin, the vegetable poha, comes loaded with tons of fresh vegetables (carrots, peas, corn, etc) and makes for a wholesome meal.

    These versatile Pohe can also be enjoyed sweet by adding freshly grated coconut and jaggery to the rinsed and drained poha, also known as Goad Pohe or Gul Pohe.

    You can also use the flattened rice, poha as a healthy cereal. Add the washed and strained poha to a bowl of warm milk. Top it with saffron, cardamom and nuts,   drizzle a little bit of honey for perfectly sweetened Doodh Poha.

    Did you enjoy this healthy Indian breakfast? Here are some more of my favorite savory recipes that are perfect for breakfast or lunch!

    Recipe

    kanda poha in a pan
    Print Recipe
    5 from 6 votes

    Kanda Poha

    A quintessential Indian breakfast made with savory flattened rice loaded with finely diced onions and spiced with turmeric, green chilies and garnished with cilantro
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast, Brunch
    Cuisine: Indian
    Servings: 4
    Calories: 187kcal
    Author: Archana Mundhe

    Ingredients

    Garnish

    • ½ cup Cilantro finely chopped
    • ¼ cup grated fresh coconut frozen works well
    • ¼ cup sev or bhujia

    Optional ingredients:

    • ½ cup peanuts
    • ½ cup green peas
    • ½ cup corn
    • ½ cup carrot diced

    Instructions

    • Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.
    • Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop.
    • Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds.
    • Next add curry leaves, green chilies, turmeric and mix well.
    • Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften.
    • Stir in potatoes, salt and cook covered until the potatoes are cooked through, about 5 minutes.
    • Add Poha and sugar and mix well and cook covered on low heat for 5 minutes or until poha is heated through.
    • Squeeze fresh lemon juice, garnish with cilantro and enjoy hot. You can optionally top the poha with sev, bhujia or nuts

    Video

    Nutrition

    Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 1250mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 5mg

    Energizing Green Smoothie

    My absolute favorite immune-boosting, energizing green smoothie made with just 5 ingredients. Naturally sweetened with fresh apples and oranges this detox smoothie has superfoods spinach, hemp hearts, anti-inflammatory ginger.

    green smoothie in a glass with lemon wedge

    With all the immune-boosting ingredients, this vegan green smoothie is packed with fiber and also has a delicious taste. It has a bite to it from the apple peels and fibers from oranges that also makes it satisfying. The slight zing of ginger is just perfect and the shelled hemp seeds and spinach simply meld in it.

    Ingredients

    green smoothie ingredients
    1. Apple - Rich in phytonutrients, Fuji, Gala, or Red delicious apples, add them with the peel on for extra nutrition and fiber
    2. Orange - Packed with Vitamin C, Naval oranges, simply cut the peel off and add for fresh citrusy aromas
    3. Ginger - Anti-inflammatory and adds a touch of sharp flavors
    4. Spinach - A big handful of baby spinach
    5. Hemp Hearts - Shelled hemp seeds are a good source of proteins, Omegas 3 & 6 and add nutty flavors

    Tips

    • Add a scoop of vegan vanilla protein powder to make this smoothie filling and enjoy it as a light meal
    • Add pitted dates for a hint of sweetness, especially if the fruits are not sweet
    • Water or Coconut water can be replaced with Oat milk for added proteins, calcium, and vitamin-D

    How to make Detox Smoothie

    1. Cut and core an apple. Remove the orange skin, and cut it into pieces. Roughly chop the ginger.
    2. In a blender jar pour chilled water or coconut water (ice cubes also can be added instead of water). Add shelled hemp hearts, chopped apple, orange, ginger, and spinach.
    3. Blend until smooth. Enjoy!
    steps one through four of making green smoothie

    I love this homemade detox smoothie for morning breakfast or also as lunch on the go on busy days. It is also my go-to smoothie during especially during the holiday madness so I can stay healthy and energetic to keep up with all the social events and holiday shopping!

    detox green smoothie in a cup

    Did you enjoy this recipe? Also try this soothing and immune-boosting, Lemon Ginger Tea with Honey

    More of my favorite healthy homemade drinks

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Energizing green smoothie
    Print Recipe