Protein-Packed Paneer Bhurji
Paneer Bhurji, a savoury scramble of Indian cottage cheese, is a fantastic way to start your day with a protein boost. While it sounds elaborate, a quick version is entirely possible in about 10 minutes. The key is having your ingredients ready. Finely
chop a small onion, a tomato, and a green chilli. For the paneer, you can use a store-bought block; simply crumble it with your hands. Some suggest soaking store-bought paneer in warm water for a few minutes to ensure it's soft. To cook, heat a tablespoon of oil or butter in a pan on medium heat. Add a teaspoon of cumin seeds and let them sizzle. Toss in the chopped onion and sauté for a couple of minutes until it starts to turn translucent. Add ginger-garlic paste if you have it, followed by the chopped tomatoes. Cook for another minute before adding your spices: a pinch of turmeric powder, red chilli powder to taste, and a little coriander powder. Finally, add the crumbled paneer and salt. Mix everything well and cook for just two to three minutes until the paneer is heated through. Garnish with fresh coriander, and it's ready to be served with toast or roti.
Instant Oats Chilla
A chilla, or savoury pancake, is a breakfast staple, and using oats makes it both healthier and quicker. For an instant version, quick-cook oats are your best friend as they don't require grinding. In a mixing bowl, combine about a cup of besan (gram flour) with two or three tablespoons of quick oats. To this, add finely chopped vegetables like onion, capsicum, and tomato. You can also add grated carrot for extra nutrition. Now, it's time for the spices. Add turmeric powder, cumin powder, red chilli powder, and salt. Gradually add water while mixing to form a smooth, pancake-like batter. The consistency should not be too thick or too runny. Some recipes suggest letting the batter rest for 10 minutes so the oats and besan can absorb the water, but if you're in a real hurry, you can proceed to the next step. Heat a flat pan or tawa, grease it with a little oil, and pour a ladleful of the batter, spreading it gently. Cook on medium heat for 2-3 minutes per side until golden brown and cooked through. Serve these fibre-rich chillas hot with chutney or yoghurt.
Classic Poha in a Flash
Poha, made from flattened rice, is perhaps one of the fastest traditional Indian breakfasts. Originating in Maharashtra, it's loved across the country for being light yet filling. The secret to quick poha is in how you handle the main ingredient. Use the 'thick' variety of poha and rinse it in a strainer under running water for just 15-20 seconds. Then, let it sit and drain for a few minutes while you prepare the tempering. This process softens the poha perfectly without making it mushy. Heat a tablespoon of oil in a pan and add mustard seeds. Once they begin to crackle, add a few curry leaves and chopped green chillies. Next, add finely chopped onions and sauté until they turn soft. You can also add peanuts at this stage for a nice crunch. Add a pinch of turmeric powder, followed by the softened poha and salt. Gently mix everything together and cover the pan, letting it cook on low heat for about two minutes. This allows the poha to steam and absorb all the flavours. Turn off the heat, squeeze some lemon juice over the top, garnish with fresh coriander, and serve immediately.
