Classic Kanda Poha
Poha, or flattened rice, is a breakfast staple across India for good reason. It’s light, easy to digest, and incredibly quick to prepare. The key to perfect poha is in the preparation of the flattened rice itself. Always use the 'thick' variety, as thin
poha can turn mushy. Simply rinse the poha in a colander under running water for a few moments and let it drain. This softens the flakes without making them waterlogged. While the poha rests, heat a little oil in a pan and add mustard seeds. Once they begin to pop, add curry leaves, chopped green chillies, and finely chopped onions. Sauté until the onions are translucent. To this, add turmeric powder, salt, and roasted peanuts for crunch. Finally, add the softened poha, mix gently to combine everything, and cook for just a couple of minutes until heated through. A final squeeze of lemon juice and a garnish of fresh coriander leaves brightens up all the flavours.
Speedy Paneer Bhurji
Paneer Bhurji is the vegetarian answer to scrambled eggs and a fantastic way to get a protein boost to start your day. This North Indian favourite, made from crumbled Indian cottage cheese, can be whipped up in under 10 minutes. You can use either store-bought or homemade paneer; just crumble it before you begin. Start by heating oil in a pan and letting cumin seeds sizzle. Add finely chopped onions and sauté for a few minutes until they begin to soften. Next, add chopped tomatoes, ginger, and garlic, cooking for another minute. Now, it's time for the spices: turmeric, red chilli powder, and garam masala are standard additions. Stir the spices into the onion-tomato base and cook for a minute before adding the crumbled paneer. Mix everything well, allowing the paneer to absorb the flavours of the masala, and cook for just two to three minutes. Overcooking can make the paneer chewy. Garnish with fresh coriander and serve immediately with toast or rotis for a filling and satisfying meal.
Instant Oats Chilla
A chilla is a savoury Indian pancake, and this version using oats is both healthy and incredibly fast. It offers a modern, wholesome twist on the traditional besan (gram flour) chilla. To make instant oats flour, simply grind rolled oats in a mixer until they form a coarse powder. In a mixing bowl, combine the oats flour with a smaller amount of besan, which helps with binding and prevents the chilla from becoming sticky. To this dry mix, add spices like turmeric powder, red chilli powder, and cumin seeds or ajwain. Now, stir in finely chopped vegetables. Onions, tomatoes, carrots, and fresh coriander are all great options. Gradually add water and whisk to form a smooth, flowing batter, similar in consistency to pancake batter. Heat a non-stick tawa or pan, lightly grease it with oil, and pour a ladleful of the batter, spreading it into a thin circle. Cook for a couple of minutes on each side until golden brown and crisp at the edges. These chillas are soft, light, and can be served with green chutney or yogurt.
