The 10-Minute Paneer Bhurji
Paneer Bhurji, a savoury scramble of Indian cottage cheese, is the ultimate protein-packed start to your day. The key to making this in under 10 minutes is having your ingredients ready. The only chopping required is a small onion and maybe a green chilli
if you like the heat. To start, 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 one finely chopped onion and cook for about three minutes until it becomes translucent. Next, add chopped tomatoes and cook for another minute until they soften. Now, it's time for the spices. Add a quarter teaspoon of turmeric, a half teaspoon of red chilli powder, and salt to taste. Stir everything together and let the spices cook for a minute. The final step is to add about 200 grams of crumbled paneer. Gently mix everything, ensuring the paneer is well-coated with the masala. Cook for just two to three minutes, as paneer requires very little cooking time. Garnish with fresh coriander, and your speedy, satisfying breakfast is ready to be enjoyed with toast or a roti.
The Instant Oats Chilla Power-Up
An Oats Chilla is a savoury pancake that is both healthy and incredibly quick to prepare. This recipe is a lifesaver when you're short on time but need a filling meal. The main hack here is using quick-cooking oats, which you can grind into a fine powder in a blender beforehand and store in an airtight container. When you're ready to cook, take about half a cup of this oat flour in a mixing bowl. Add half a cup of besan (gram flour), a quarter cup of finely chopped onion, and a quarter cup of finely chopped tomatoes. For flavour, add salt, a pinch of turmeric, and some chopped green chillies. Now, pour in about three-quarters of a cup of water and whisk everything into a smooth, flowing batter without any lumps. Heat a non-stick tawa or pan and lightly grease it with oil. Pour a ladleful of the batter and spread it gently into a circle, much like a pancake. Drizzle a little oil around the edges and cook for about a minute or until the base is golden and crisp. Flip it and cook the other side for another minute. Serve these hot, nutritious chillas with a side of chutney or yogurt for a breakfast that keeps you energised all morning.
Poha-in-a-Hurry Technique
Poha is a beloved breakfast dish across India, known for being light, flavourful, and quick to make. To get this done in record time, the secret lies in using thick or medium poha (flattened rice) and a streamlined process. Start by placing about two cups of poha in a strainer and washing it gently under running water. This step is crucial and should be done just before cooking to prevent the poha from getting mushy. Let it drain while you prepare the tempering. Heat two tablespoons of oil in a pan and add a teaspoon of mustard seeds. Once they pop, add a handful of raw peanuts and roast them until they turn golden. Next, add chopped onion, a few curry leaves, and a slit green chilli, and sauté until the onion turns translucent. Sprinkle in a half teaspoon of turmeric powder and salt, giving it a quick stir. Now, add the drained poha to the pan. Mix everything gently, ensuring the poha flakes are coated evenly. Cover the pan and let it cook on low heat for about two to three minutes, allowing the poha to steam and absorb all the flavours. To finish, turn off the heat, squeeze the juice of half a lemon over the top, and garnish with chopped coriander. Your delicious, fluffy poha is ready in minutes.
