Classic Poha in a Flash
Poha, or flattened rice, is a beloved breakfast staple across India for good reason: it's light, filling, and incredibly quick to prepare. The key to perfect 10-minute poha is in the prep. Use medium or thick poha flakes, as thin ones can turn mushy.
Place one cup of poha in a strainer and rinse it under running water for about 20 seconds. Then, let it sit for five to ten minutes to soften and fluff up while you prepare the other ingredients. Heat a tablespoon of oil in a pan, and once it's hot, add half a teaspoon of mustard seeds. When they start to splutter, add a pinch of asafoetida (hing), a few curry leaves, and a slit green chilli. Sauté for a few seconds until fragrant. If you're using onions, add one finely chopped onion and cook until translucent. Add a quarter teaspoon of turmeric powder, then gently mix in the softened poha. Add salt to taste and a teaspoon of sugar to balance the flavours. Stir everything gently for two to three minutes on low heat. Finish by squeezing some fresh lemon juice over the top and garnishing with chopped coriander. For extra crunch, you can add roasted peanuts.
Speedy 10-Minute Paneer Bhurji
Paneer Bhurji, a savoury scramble of Indian cottage cheese, is a protein-packed way to start your day. To get this done in under 10 minutes, efficiency is everything. Start with about 200 grams of crumbled paneer. You can use store-bought paneer; just crumble it by hand before you begin. Heat a tablespoon of oil or butter in a pan over medium heat. Add a teaspoon of cumin seeds and let them sizzle. Then, add one finely chopped onion and a green chilli, and sauté for about three minutes until the onions soften. Add a teaspoon of ginger-garlic paste and cook for another minute until the raw smell disappears. Next, add one finely chopped tomato and cook until it softens. Now it’s time for the spices: add a quarter teaspoon of turmeric powder, half a teaspoon of red chilli powder, and salt to taste. Mix well and cook the masala for a minute before adding the crumbled paneer. Stir everything together and cook for just two to three minutes, allowing the paneer to absorb the flavours without becoming rubbery. Garnish with fresh coriander, and your delicious bhurji is ready to be served with toast or rotis.
Healthy Instant Oats Chilla
For a healthy and modern breakfast, the Oats Chilla is a fantastic choice. These savoury pancakes are packed with fibre and can be customised with your favourite vegetables. To make them instantly, use one cup of instant or rolled oats. If you have a grinder, you can quickly pulse the oats into a coarse flour. In a mixing bowl, combine the oat flour with a quarter cup of besan (gram flour), which helps with binding. To this, add your finely chopped vegetables – onions, carrots, and capsicum work wonderfully. Also, add spices like a pinch of turmeric, half a teaspoon of cumin seeds, chopped green chillies, and salt. Gradually add water while mixing to form a batter with a pouring consistency, similar to a dosa or pancake batter. Let the batter rest for 5-10 minutes if you have time, as the oats will absorb some water. Heat a non-stick tawa or pan and lightly grease it with oil. Pour a ladleful of the batter and spread it into a circle. Cook on medium heat for a couple of minutes until the edges start to crisp and the bottom is golden brown. Drizzle a little oil on top, flip it, and cook the other side for another two minutes. Serve these healthy chillas hot, straight from the pan.
