Winter is around the corner and it is all about comfort food and indulgence. From being cozy in bed to dreaming of having something fulfilling for the Winter morning breakfast are some of the things we all want to do.
As we all know that breakfast is the most important meal of the day and one must not skip it. A platter of warm and comforting breakfast is the best way to energize yourself on lazy winter mornings.
So, here we list winter morning meals that will keep you warm and healthy. These breakfast foods are not only low in calories but also loaded with nutrition which will get you going for the day.
Healthy breakfast recipes for Winter morning
Bajra (Pearl millet) Waffel
- Pearl millet Flour (Bajara Atta) 300 gm
- Corn Flour 100 gm
- Honey 80 gm
- Butter 50 gm
- Egg 4
- Milk 50 gm
- Cardamom powder 5 gm
- Baking powder 05 gm
- In a large bowl, mix together Pearl millet Flour, Corn Flour, baking powder, butter, and honey; set aside.
- Preheat the waffle iron to the desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter, and cardamom powder. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
High amounts of fiber contain vitamins B6, C, E, and K. Honey- helps to lower Triglycerides, and also helps to improve cholesterol. Cardamom- cancer-fighting compounds, helps in digestion and has anti-inflammatory effects Raisins-Boost iron level, Bone strong, helps in digestion.
(Recipe by Chef Chandra Prakash)
Peanut Butter Pancakes
- 1 cup pancake mix
- 2 tablespoons sugar
- 1 egg, room temperature
- 1/3 cup peanut butter
- 1 can (5 ounces) of evaporated milk
- 1/3 cup water
- 1/4 cup butter, softened
- 2 tablespoons honey
- Optional: Maple syrup and chopped salted peanuts
- In a large bowl, combine pancake mix and sugar.
- In a small bowl, beat egg and peanut butter; add milk and water.
- Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupful onto a lightly greased medium-hot griddle.
- Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
- In a small bowl, combine butter and honey until smooth.
- Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
(Recipe by Chef Megha Mathur)
- 1 cup Jowar Aata or Sorghum Flour 1 cup is 250 ml measurement
- 1 cup Bajra or Pearl Millet Flour
- 1/4 cup Ragi or Finger Millet Flour
- 1/4 cup Besan or Gram Flour
- 1/4 cup Rice Flour or Chawal ka Aata / Arisi Maavu
- 1 cup Red Onions Finely chopped Use any variety of onions available
- 2 – 4 nos Green Chillies finely chopped Adjust according to spice tolerance
- 1/2 cup Finely chopped coriander leaves
- 1 cup Finely chopped Methi Leaves or Fenugreek leaves
- 1/2 tsp Turmeric powder or Haldi Powder
- 1 tsp Red Chilli powder or Lal Mirch
- 1 tbsp Sesame Seeds or Til
- 1 tbsp Coriander powder or Dhania powder
- 1/4 tsp Hing or Asafoetida Skip this ingredient for a GF recipe
- 1 tsp Oil for the dough + as required to cook Thalipeeth Use peanut oil for authentic taste or any oil of your choice.
- Water as required to knead the dough
- Salt to taste
- In a bowl, combine all the flour and add salt to taste.
- Now add the sesame seeds, methi leaves, turmeric, red chili, hing, coriander leaves, coriander powder, onions, and green chilies.
- Mix all the ingredients above and slowly add water to form a dough.
- Check for salt when it is partially forming a dough and add extra, if required, at that stage.
- Once the dough has formed, add a tsp of oil and knead lightly. Allow it to rest for 15 to 20 minutes.
- After the dough has rested, make equal balls and pat them on greased butter paper.
- Cook them on a hot griddle on low heat, covered, with a few drops of oil drizzled on the sides and center.
- Cover and patiently cook them on both sides over medium to low heat and serve to pipe hot with the accompaniments of your choice.
(Recipe by Chef Megha Mathur)