Indian for Breakfast - Healthy Breakfast Recipe

In the modern cities today, with most family members working, breakfast has usually come to mean a simple sandwich or increasingly….cornflakes. Yes, the Kelloggs of the world are making their presence felt in India too. But outside of the metro cities and in a large number of homes, people still enjoy a hot breakfast every morning. Made by a rushed mom or bought from the local snack shop round the corner……a good hot "" Naashta"" is the perfect beginning to any day.
For each subsequent omelet, wipe the skillet clean, add 1 1/2 teaspoons of oil, return it to medium heat, and repeat the process.
Wake up with a spicy tomato, onion, and cilantro omelet.
KITCHEN AIDE What Is Poha?

SAVORY SPICED FARINA WITH CASHEWS AND BANANAS

In India, this dish is called uppuma (pronounced OOP-mah), and it takes farina - you may know it as Cream of Wheat - in a whole new direction. This recipe also is adapted from Curried Flavors.

2 tablespoons unsalted butter
3/4 cup raw cashews, roughly chopped
1 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons mustard seeds
1/2 teaspoon red pepper flakes, or more to taste
4 medium bay leaves
1 medium onion, finely chopped (about 1 cup)
1 1/2-inch by 1 1/2-inch piece of ginger, peeled and minced (about 2 teaspoons)
1 cup plain, non-instant farina
1 1/2 cups hot water
2 teaspoons lemon juice
1 banana, peeled and thinly sliced

In a medium skillet set over medium heat, melt 1 tablespoon of butter. When it stops foaming, add the cashews and 1/4 teaspoon of salt and cook, stirring constantly, until the nuts are dark golden brown, about 1 minute. Pour the cashews into a bowl and set aside.

Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon of butter and the oil to the skillet and return it to medium heat. When hot, add the mustard seeds, red pepper flakes, and bay leaves and cook, stirring constantly, until the mustard seeds begin to pop, about 40 seconds. Add the onion and ginger and cook, stirring frequently, until the onion softens, about 3 minutes. Add the farina and the remaining 3/4 teaspoon salt and cook, stirring constantly, until the farina is light golden brown, about 5 minutes. Add the water and lemon juice and cook, stirring constantly, until the cereal thickens. Remove from heat, stir in the reserved cashews, and serve at once, topping each portion with some banana slices.

POTATO AND PEA POHA

Adapted from American Masala, by Suvir Saran with Raquel Pelzel (Clarkson Potter). Garnish this dish with any Indian-style chutney that suits your taste.

1/4 cup vegetable oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 large onion, halved pole to pole and thinly sliced
2 teaspoons salt, plus more to taste
1 large potato, peeled and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
1 medium jalapeno pepper, minced (about 2 tablespoons)
1 1/2 cups frozen green peas
1 large ripe tomato, cored, seeded and roughly chopped (about 1 cup)
2 cups thick-flake poha, rinsed in cold water and drained
1/4 cup water
1 tablespoon lime juice, plus lime wedges for serving
1/2 cup chopped fresh cilantro

In a large nonstick skillet, heat the oil over medium heat until it shimmers. Add the mustard and cumin seeds and cook, stirring frequently, until fragrant and mustard seeds darken and begin to pop, about 40 seconds. Add the onion and salt and cook, stirring occasionally, until the onion softens, about 3 minutes.

Add the potato and cook, stirring occasionally, until the potato cubes begin to soften, about 4 minutes. Add the turmeric and jalapeno pepper and continue cooking, stirring occasionally, until potatoes are tender and browned, about 5 minutes longer. Add the peas and tomato and stir to mix, then gently fold the poha into the mixture, taking care to avoid breaking the flakes.

Once the poha is incorporated, drizzle the water around the edges of the skillet, cover, reduce heat to low, and cook, without stirring, until the poha is tender and heated through, about 5 minutes longer. Add the lime juice and 6 tablespoons of cilantro, carefully stir to incorporate, and serve at once with the lime wedges and sprinkled with some of the remaining 2 tablespoons of cilantro.

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