2 minute breakfast recipes

Give your morning meal a delicious makeover with these recipes that will keep you energised all day long

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.

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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