Winter is right around the corner and it’s all about comfort food and indulgence. Whether it’s feeling great in bed or dreaming of having something rewarding for winter breakfast, here are some of the things we all want to do.
As we all know, breakfast is the most important meal of the day and it should not be skipped. A warm and comforting breakfast tray is the best way to recharge on lazy winter mornings.
So, here we list the winter morning meals that will keep you warm and healthy. These breakfast foods are not only low in calories, but also packed with nutrients that will get you going all day long.
Healthy breakfast recipes for winter morning
Bajrah (Millet candle) Waffle
- Pearl millet flour (Bajara Atta) 300 g
- Corn flour 100 g
- Honey 80g
- Butter 50g
- Egg 4
- Milk 50g
- Cardamom powder 5 g
- Powdered yeast 05 g
- In a large bowl, combine pearl millet flour, corn flour, baking powder, butter and honey; put aside.
- Preheat the waffle maker to the desired temperature.
- In a separate bowl, beat the eggs. Stir in milk, butter and cardamom powder. Pour milk mixture into flour mixture; beat until blended.
- Pour the batter into a preheated waffle iron. Bake waffles until golden and crispy.
High amounts of fiber contain vitamins B6, C, E, and K. Honey helps lower triglycerides and also helps improve cholesterol. Cardamom – anticancer compounds, aids digestion and has anti-inflammatory effects Grapes-Boost iron level, Bone strong, aids digestion.
(Recipe by Chef Chandra Prakash)
Peanut Butter Pancakes
- 1 cup pancake mix
- 2 tablespoons of sugar
- 1 egg, room temperature
- 1/3 cup peanut butter
- 1 can (5 ounces) evaporated milk
- 1/3 cup water
- 1/4 cup butter, softened
- 2 tablespoons of honey
- Optional: Maple syrup and chopped salted peanuts
- In a large bowl, combine pancake mix and sugar.
- In small bowl, beat egg and peanut butter; add milk and water.
- Stir into dry ingredients until moistened.
- Pour the batter by 1/4 cup onto a lightly greased medium hot griddle.
- Flip when bubbles form on top of pancakes; cook until second side is golden brown.
- In a small bowl, mix butter and honey until smooth.
- Serve with pancakes. If desired, garnish with chopped peanuts and maple syrup.
(Recipe from chef Megha Mathur)
- 1 cup Jowar Aata or sorghum flour 1 cup is a 250ml measure
- 1 cup bajra flour or pearl millet
- 1/4 cup ragi or millet flour
- 1/4 cup Besan or Gram flour
- 1/4 cup Rice Flour or Chawal ka Aata / Arisi Maavu
- 1 cup finely chopped red onions Use any variety of onions available
- 2 to 4 green chillies, finely chopped Adjust according to spice tolerance
- 1/2 cup finely chopped cilantro leaves
- 1 cup finely chopped methi leaves or fenugreek leaves
- 1/2 teaspoon turmeric powder or Haldi powder
- 1 teaspoon red chilli powder or Lal Mirch
- 1 tablespoon sesame seeds or Til
- 1 tbsp coriander powder or Dhania powder
- 1/4 tsp. Hing or Asafoetida Skip this ingredient for a gluten-free recipe
- 1 tsp oil for dough + as needed for cooking Thalipeeth Use peanut oil for authentic taste or any oil of your choice.
- Water as needed to knead the dough
- Salt to taste
- In a bowl, mix all the flour and salt to taste.
- Now add sesame seeds, methi leaves, turmeric, red chilli, hing, coriander leaves, coriander powder, onions and green chillies.
- Mix all the above ingredients and slowly add water to form a paste.
- Check the salt when it partially forms a paste and add more, if needed, at this point.
- Once the dough is formed, add a teaspoon of oil and knead lightly. Let stand 15 to 20 minutes.
- Once the dough has rested, make equal balls and pat them on greased buttered paper.
- Cook them on a griddle over low heat, covered, with a few drops of oil drizzled on the sides and in the center.
- Cover and cook them patiently on both sides over medium-low heat and serve piping hot with the sides of your choice.
(Recipe from chef Megha Mathur)