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2 minute breakfast recipes

india Updated: Jul 16, 2011 01:17 IST
Shara Ashraf
Shara Ashraf
Hindustan Times
Highlight Story

Tired of eating the usual breakfast every morning? Here’s a scrumptious respite from your boring bread-and-butter and cereals routine. From innovative toasts to pancakes filled with gooey layers of ice cream, these quick and easy recipes can turn your first meal of the day into an appetising treat, with health benefits intact.

Experts advocate that breakfast should be your biggest meal of the day. So, wake up to a cheery morning meal and make sure you don’t make the biggest nutrition mistake of skipping your breakfast.

Truffle scrambled egg
An eggilicious treat that you can make in a jiffy, it’s a high protein meal that’ll keep you energised.

Ingredients
3 no egg
30 ml milk
10 gm butter
3 gm truffle salsa
salt to taste
1 no bread slice
1 no hash brown
1 no grilled tomato

Method
Mix egg, milk, butter, truffle salsa and salt in a bowl. Put the mix in a frying pan and stir on slow flame. Let it form a curdle. Take it out, lay it on bread and serve with hash brown and grilled tomato.

By chef Shamshul Wahid, Smoke House Grill

Cous cous upma
A light dish made with lots of veggies making it nutritious. You can doctor the seasoning and veggies according to your taste.

Ingredients
2 cups prepared cous-cous
1 tsp mustard seeds
2 dry red chillies
2 green chillies
1 cup veggies of your choice
1 tomato chopped roughly
1/4 cup chopped onion, ginger and garlic
1 tsp red pepper powder
Salt to taste
Oil for cooking

Method
Soak 1 cup of cous-cous in warm water for 15 min. Once it swells, flake it with a fork. Heat oil. Temper it with mustard seeds and dry red pepper. Add chopped onions, ginger and garlic to it. Fry till they become slightly brown. Now add all the veggies, and stir for some more time. Add salt and red pepper powder. Now add the prepared cous-cous and cover it. Let it cook for 5 min. Mix well. Serve with roasted peanuts, grated coconut, chopped coriander and green chillies.

By Chef Rakesh Talwar, F Bar and Lounge

Mango pancakes roll with vanilla ice cream
A fruity spin to your pancakes, this dish gives you an amazing mélange of hot and cold flavours that melt on your tongue.

Ingredients
100 gm mango, peeled and diced
80 gm vanilla ice cream, two scoops
20 ml honey
2 mint leaves
Batter for Pancakes
150 gm flour
20 gm caster sugar
1 gm baking powder
225 ml milk
20 gm butter

Method
Mix all the ingredients listed for pancakes, to make a smooth paste. Heat butter in a nonstick pan and pour the pancake mixture. Let it spread out evenly. Shallow fry till golden. Spread a thin layer of ice cream and roll it down with mangoes, drizzling with honey. Serve with vanilla ice cream and mint sprig.

By chef Ravi Kumar, executive sous chef, Shangri-La

Malai chini toast
A swanky twist to the malai toast that mom gave in lunch boxes. It is also a guilt free treat.

Ingredients
2 no bread slices
4 tbs cream
2 tbs sugar grain
1 no banana
2 tbsp corn flakes

Method
Toast bread slices, place a thin layer of cream on the them and arrange banana slices on top. Sprinkle corn flakes followed by sugar.

By Chef Tarun Kapoor, The Metropolitan Hotel

Baby idli with cashew nuts
This recipe is quick and simple to make. What with its nutrition value, it’s also a great lunch box option for kids.

Ingredients

15 no steamed baby idlis
20 gm olive oil
5 gm roasted cashew nuts
30 gm Madras gunpowder or idli podi
10 gm chopped coriander

Method
First prepare baby idlis in the usual manner idli is prepared. Heat oil in a pan. Put steamed baby idlis in the pan. Now add to it, some Madras gun powder. Toss the two well, and make sure that the idlis are coated with gun powder evenly. Once they are properly covered, finish with chopped coriander and roasted cashew nuts as garnish. Serve the baby idlis with green chillies and fresh coconut chutney.
By chef Manish Mehrotra, Indian Accent

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