How to make cereal breakfast fun
Always end up having oats, muesli and cornflakes with milk or chopped fruits? In the second of our three-part series, we tell you how to add spunk to these routine breakfast items.india Updated: Aug 02, 2013 14:18 IST
Cereals are perhaps the easiest breakfast options, especially for people who are forever running behind time. But if you are bored of waking up to the same bowl of oats, cornflakes or muesli every other day, you could take a cue from some of these fun recipes that we’ve lined up for you today. Easy to toss up and gorgeously delicious, they need no exotic ingredients to perk up your palate with.
“Oatmeals and cornflakes have an inherent crunch that can add fun to anything that you make out of it. From soups to pakoras and even desserts, you can experiment with them in whichever way you want,” assures chef Gurmeet Singh of Pind Balluchi. Dietician Dr Deepika Agarwal of Indraprastha Apollo Hospitals says that these cereals have numerous health benefits too. “Eating half to one cup of oats everyday can not only help in lowering your cholesterol, but keeps blood pressure and type 2 diabetes under check too. It controls weight and increases appetite-control hormones. Cornflakes is a great source of vitamins, minerals, folate, dietary fiber, as well as proteins, and carbohydrates,” says Dr Agarwal.
Oatmeal Tomato Pizza
1/2 cup oats, 1/4 cup readymade pizza sauce, 1tsp minced garlic clove, 3tbsp onions, diced, 1/4 cup bell pepper, diced, 1/4 cup mushroom, sliced, 1/3 cup part-skim mozzarella cheese, shredded, 3tbsp tomatoes, diced
Place oats in a bowl, add onions, bell peppers, mushrooms, garlic. Add water to cover and stir. Place in a microwave and cook on high heat for about 3.5 minutes. Spread pizza sauce, followed by the oats mixture on the pizza base. Shred mozzarella evenly over this, and top with diced tomato. Return to the microwave for 45 seconds. Your oatmeal pizza is ready.
By chef Bhaskar Juyal, Elf Cafe Lounge
Muesli Coconut Soup
3tbsp muesli, 25gm almonds, 1tbsp vegetable oil, 75gm sliced leek, 1 clove garlic, 1tbsp root ginger, 2tbsp coriander — all finely chopped, 400ml tin coconut milk, 1tbsp lime juice, a pinch of salt, black pepper, 100gm broccoli florets
Toast muesli and almonds in the oven or tawa for a few minutes and finely chop them. In a saucepan, heat vegetable oil and add the leeks. Stir fry for about 3-4 minutes, add the garlic and ginger, and fry. Add the toasted muesli, and then the coconut milk, lime juice, salt, black pepper and about 2 cups of water. Boil, then add sliced brocolli and simmer on low heat for about 20 min. Sprinkle generously with toasted almonds and chopped coriander.
By Khushi Soni, food consultant, Fat Ninja
Oats and Mango Phirnee
Puree of 1 ripe mango, 3tsp roasted rawa (semolina), 2tbsp roasted oats, 1 litre milk, 1/2 cup sugar, 1tsp cardamom powder
Mix roasted oats and rava in a bowl, add 1/2 cup milk. Prepare a paste of this mixture. Keep it aside for about 20 mins. In a separate thick bottomed utensil, boil milk and keep stirring until it thickens. Add the oats and rava paste to the milk and stir it frequently to avoid lumps. Add 1/2 cup sugar and stir well. Add mango puree and stir again. Cook for about one minute. Remove from heat and let it cool outside. Keep it in a refrigerator before eating.
By chef Jayesh Karande, ITC Maurya
Cornflakes Malai chini toast
2 bread slices, 1 litre milk to make malai (cream),4tbsp powdered sugar (brown or white), 1 banana, a small bowl of cornflakes
Boil well and refrigerate the milk. Now sieve the cream (malai) from the milk. Smoothen this cream with the back of a spoon and keep aside. Now cut each bread into two halves and toast the slices till crisp. With a spoon, spread a thin layer of cream on each bread slice. Arrange banana slices on top of this. Sprinkle cornflakes on one side, followed by 1/2 tsp of powdered sugar. You can have this with tea, coffee or juice for breakfast.
By chef Sandeep Panwar, The Metropolitan Hotel and Spa
Oat-n-cornflakes ki Tikki
1/2 cup mixture of quick cooking oats and crisp cornflakes, 1/4 cup roasted oats, crushed, 1/3 cup yellow moong dal, 1 onion, 1 carrot, 1/4tsp each garam masala and red chilli powder, coriander leaves, oil for frying, 3tbsp milk, salt
Grind the oats-cornflakes mixture to a fine powder. Boil the yellow moong dal, mash and cook to drain the excess water. Mix into this the oats powder, chopped onion, grated carrot, coriander leaves, chilli powder, garam masala and salt. Make small tikkis, dip them in milk and roll over the roasted oats. Place on a tawa and cook by adding little oil on all sides till it becomes golden brown and crisp.
By chef gurmeet Singh, Pind Balluchi
Simple Oatmeal Cake
1 cup oatmeal, 1/2 cup butter, 2 cup sugar, 1/2tsp salt, 2eggs, 1/2tsp vanilla essence, 1 1/2 cup flour (maida), 1tsp baking soda, 1/2 tsp cinnamon powder, a pinch of nutmeg powder
Mix oatmeal with 1 and 1/2 cup boiling water and set aside for about 20 minutes. Make a smooth batter with butter, sugar and eggs. Add vanilla and soaked oatmeal and mix well. Add salt, flour, baking soda, cinnamon and nutmeg, and beat well. Pour this mixture in a greased pan and bake for 30 min in a preheat oven of 300°C. You can make this at night and have it with your morning tea or coffee. It’s filling and nutritious.
By chef Tenzing, Bubbleteas