In this fast forward life, women also like to help their family to become financially stable. That is why, women of today’s date, don’t want to spend their all worthy time only in the kitchen, so it might happen that women avoid to make dishes that takes more time. If you are one of those women who have to handle both professional life and family at the same time, then you should be aware of some of the fast and easy Indian dishes that you can serve to your family in the breakfast for the right start of day. Instant Indian recipes do not take more than half an hour and some of them are ready to eat in just 15 minutes. You can serve hot and delicious breakfast to your family everyday. Here are provided some of the delicious and instant Indian recipes.
1, Vegetable Upma
Ingredients:
Semolina (rava), onion, green chilli, ginger, carrot, capsicum, potato, fresh/frozen peas, tomato, beans, ghee, coriander.
For seasoning: Mustard seeds, urad dal, red chillies, asafetida, curry leaves, oil.
Preparation Method:
Ingredients:
Beaten rice, onion, potato, peas, carrot, green chilli, coriander leaves, shredded coconut, lemon juice, turmeric powder, salt, oil, mustard seeds, cumin seeds.
Preparation Method:
Ingredients:
Rice flour, cumin seeds, green chillies, baking soda, salt, oil, garlic, chilli powder, coriander leaves.
Preparation Method:
Ingredients:
Gram flour, fresh yogurt, water, ginger paste, green chilli, turmeric powder, asafetida, salt.
For filling: Grated coconut, coriander leaves.
For seasoning: Refined oil, asafoetida, mustard seeds.
Preparation method:
Ingredients:
Whole wheat bread, capsicum, onion, mozzarella cheese, butter, tomato ketchup, red chilli powder.
Preparation method:
Ingredients:
Whole wheat flour, jiggery, ghee, cashew nuts and cardamom powder.
Preparation method:
Ingredients:
Gram flour, red chilli powder, asafetida, turmeric powder, thymol seeds, salt, vegetable of your own choice - potato, cauliflower, spinach leaves, onion, paneer, banana, green big chillies, etc.
Preparation method:
Ingredients:
Semolina (rava), onion, green chilli, ginger, carrot, capsicum, potato, fresh/frozen peas, tomato, beans, ghee, coriander.
For seasoning: Mustard seeds, urad dal, red chillies, asafetida, curry leaves, oil.
Preparation Method:
- Take pre-roasted 2 cup Semolina (rava) or roast it well in pan.
- Wash and finely chop 1 carrot, 1 capsicum and 1 small size potato in one bowl.
- Take a pan and heat one tbsp refined oil, when oil get heated up, add 1/2 tsp mustard seeds followed by pinch of asafetida, few curry leaves, 1/2 tsp urad dal and one red chili.
- Add one chopped onion and bake it till it becomes transparent.
- Now, add finely chopped 1 inch ginger, 2 to 3 chopped green chillies and one chopped tomato and let them bake for few minutes.
- After all the ingredients in pan get cooked, add chopped vegetables in the pan and cook them.
- Pour 2 cup of water and salt as per your taste, and bring all ingredients to boil.
- When water in the pan start to boil, add ½ tsp of ghee.
- Now, add 2 cup roasted semolina or rava in the pan by constantly stirring to reduce the formation of lump.
- Cover the lid and let it cook for few minutes till water gets absorbed by semolina.
- Garnish with the chopped coriander leaves and serve with the sauce or coriander chutney.
Ingredients:
Beaten rice, onion, potato, peas, carrot, green chilli, coriander leaves, shredded coconut, lemon juice, turmeric powder, salt, oil, mustard seeds, cumin seeds.
Preparation Method:
- Take one cup of beaten rice or poha and rinse them with water, drain them and allow them for 15 minutes to become soft.
- Heat the oil in the pan and sauté ½ tsp cumin seeds and mustard seeds. Add 1/4 cup chopped onion, 4 to 5 vertically slit green chillies.
- After 1 to 2 minute, add one medium size boiled cubes of potato, 1/4 cup of peas, chopped carrot, add ½ tsp turmeric powder, and salt as per your taste.
- Once all the ingredients get cooked; add rinsed poha in the vegetables and stir it gently to cover all the spices or till it mix well with all other ingredients.
- Garnish it with the lemon juice and finely chopped coriander leaves.
- Serve it hot by garnishing with the shredded coconut.
Ingredients:
Rice flour, cumin seeds, green chillies, baking soda, salt, oil, garlic, chilli powder, coriander leaves.
Preparation Method:
- Take 3 cup water, 1/2 tsp cumin seeds, 1/2 tsp finely chopped green chillies, salt, pinch of baking soda; mix all the ingredients in the water and put the deep pan on the flame to boil the mixture.
- After 4 to 5 minutes, add one cup of rice flour by continuously stirring it with wooden spoon to break out all the lumps.
- Cover the lid and allow rice flour to cook for 7 to 8 minutes on the low flame, till it leaves the sides of pan.
- Heat oil in the small pan and sauté garlic in it on the low flame till it releases the flavor of it.
- Turn off the flame and add red chilli powder and pour the mixture of garlic on the rice flour.
- Garnish it with chopped coriander leaves and serve it hot.
Ingredients:
Gram flour, fresh yogurt, water, ginger paste, green chilli, turmeric powder, asafetida, salt.
For filling: Grated coconut, coriander leaves.
For seasoning: Refined oil, asafoetida, mustard seeds.
Preparation method:
- Take 1/2 cup of gram flour in the microwave safe bowl and keep it on side.
- Now, prepare a mixture of 3/4 cup of water, 3/4 cup fresh yogurt, 1 tbsp ginger paste, 1 tbsp green chilli paste.
- Pour the mixture into the gram flour slowly and fluff up it all the time to reduce the chances of formation of lumps.
- Add salt as per your taste and pinch of asafetida, mix all ingredients well.
- Put the bowl in the microwave for 4 minutes. Take out the mixture in between and whisk it to avoid the formation of hard edges.
- After 4 minutes, take out the bowl and whisk it vigorously and again put it into the microwave for two minutes with the alternate whisking.
- Take one porcelain plate without any design on it and scoop mixture in the plate and with the use of spatula, form thin layer over the plate.
- On the thin layer of mixture, sprinkle grated coconut and finely chopped coriander leaves.
- Now with the pizza cutter, make pieces of about the length.
- Using your fingers, roll each strip by making sure that sprinkled coconut and coriander stay in the roll like filling. Follow the procedure for all strips.
- Take a small pan and heat the 1 tbsp of refined oil, sizzle 1 tsp of mustard seeds, 2-3 chopped green chillies and pinch of asafoetida. Turn off the flame.
- Pour the mixture of oil, mustard seeds, green chilli and asafetida evenly on all the rolls or dough. Garnish with the grated coconut and coriander leaves.
- Serve it hot with sauce or mint chutney.
Ingredients:
Whole wheat bread, capsicum, onion, mozzarella cheese, butter, tomato ketchup, red chilli powder.
Preparation method:
- Start the oven for preheating to 400F.
- Prepare the mixture of finely chopped medium size capsicum, half chopped onion, 4 to 6 oz mozzarella cheese, tomato ketchup for taste, 1 tbsp butter, 1 tsp red chilli powder or hot sauce and mix all the ingredients well.
- Now spread this mixture on 4 to 6 whole wheat bread evenly.
- Put the breads in the oven for 10 minutes till crispy layer formed and cheese get melted.
- Serve it hot with the sauce.
Ingredients:
Whole wheat flour, jiggery, ghee, cashew nuts and cardamom powder.
Preparation method:
- Take one heavy bottom pan and heat 3/4 cup of ghee.
- Once ghee heat up, make flame low and slowly add 1 cup of whole wheat flour.
- Now roast wheat flour till it get golden brown. Make sure that it does not burn.
- When whole mixture comes together; add grated 1/2 cup jiggery and 1/2 tsp cardamom powder for taste.
- Stir well and after few minutes turn off the flame.
- Take one plate and make it greasy by applying layer of ghee and spread all the hot mixture on the plate evenly.
- Sprinkle some chopped cashew nuts and roll a flat surface bowl on the mixture to give the smooth surface texture.
- Make pieces of it with knife.
- Serve it once it get cool.
Ingredients:
Gram flour, red chilli powder, asafetida, turmeric powder, thymol seeds, salt, vegetable of your own choice - potato, cauliflower, spinach leaves, onion, paneer, banana, green big chillies, etc.
Preparation method:
- To make Bhajiya, cut cauliflower into the bite-sized pieces, potatoes and onion in thin slice, cut banana in thick slice form, for spinach leaves use only chopped leaves, for paneer cut into 1" cubes.
- Put all the vegetables in different plates.
- Prepare the mixture of 1 cup gram flour, 1/2 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp thymol seeds, pinch of asafetida and salt as per your taste.
- Add little water and make a thick batter that is slightly thicker than pancake batter.
- Now, take refined oil in the frying pan and let the oil heat up.
- Deep vegetables one by one in the batter to coat with the gram flour batter.
- Deep fry them in the pan till they become golden brown.
- After they get deep fried, take out on the paper towels.
- Serve it hot with the tamarind chutney or tomato ketchup.
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