Want Easy Breakfast Recipes? Try these 5 Dishes You Can Cook Within 15 Minutes

Quick Oats, Semolina and Vegetable Idli

Makes 6 idlis

Ingredients

Rolled oats ¾ cup

Semolina ½ cup

Yogurt ¼ cup

Onion 1 finely chopped

Grated coconut 2 tablespoon

Carrot 1 grated or very finely chopped

Capsicum 1 very finely chopped

Green chilli 2, deseeded and very finely chopped

Mustard seeds 1 teaspoon

Curry leaves 5-6

Oil 1 teaspoon

Eno fruit salt ½ teaspoon (optional)

Salt

Method

Set the idli maker on the cook-top and let it heat up. In a non-stick pan, roast the oats for two minutes while stirring them constantly. Set them aside to cool. Meanwhile, chop the vegetables.

Once cool, grind the oats in a mixer-grinder to make a coarse powder. In a mixing bowl, combine the oats, semolina, yogurt, Eno, onion, coconut, carrot, capsicum, green chilli and oil to make a thick paste.

In a small tadka pan, heat some oil and add mustard seeds. Once they start spluttering, add the curry leaves. Fry until the leaves turn dark. Add this to the oats mixture bowl and mix well.

Grease the idli maker with some oil and drop in a spoonful of the mixture in each idli mould. Let the idli steam for 10 minutes or until soft. Serve hot with coconut chutney or ketchup.

Egg and Tomato Sandwich

Makes 1 sandwich

Ingredients

Egg 1

Tomato ½sliced into four rounds

Cheese slice 1

Mixed herbs 1 teaspoon

Salt and pepper to taste

Olive oil 1 teaspoon or butter 2 teaspoons

Bread slices 2

Method

In a non-stick pan, heat the oil. Keeping the pan on medium-low heat, crack the egg in it like you would for a half-fry. Prick the yolk gently to break it and let it run. Top the egg with the four slices of tomatoes to form a square. Sprinkle salt, pepper and herbs. Top it with a cheese slice and then cover with a bread slice.

Using a flat spatula, gently turn the whole egg-tomato-cheese-bread over so that the bread is on the bottom. Top it with another slice of bread and grill the sandwich until it turns crispy. Serve it hot with ketchup and mustard.

Peanut Butter, Banana and Chocolate Grilled Sandwich

Makes 1 sandwich

Ingredients

Peanut butter 1 tablespoon

Banana ½ sliced into rounds

Cinnamon powder ½ teaspoon

Chocolate spread 1 tablespoon or chocolate chopped finely 1 tablespoon

Bread slices 2

Method

Lightly grease the sandwich maker with butter. On a slice of bread, spread the peanut butter. Top it with banana and sprinkle the cinnamon powder. On another slice, spread the chocolate. Cover the peanut-butter banana bread with the chocolate bread slice. Grill in the sandwich maker until it turns gooey inside and crispy outside. Serve it hot with a sprinkling of cinnamon dust.

Open Pizza Toast

Makes 6 pizza toasts

Ingredients

Pizza-pasta sauce 4-5 tablespoons

Onion finely chopped ½ cup

Capsicum finely chopped ¼ cup

Red and yellow bell pepper mixed ½ cup

Olives chopped ¼ cup

Grated cheese ½ cup

Pizza seasoning or mixed herbs 6 teaspoons

Salt and pepper for seasoning

Bread 6 slices

Method

Preheat the oven-grill at 220 degrees. On a slice of bread, spread the pizza sauce. Do the same for all the remaining slices.

In a bowl, take onion, bell peppers, capsicum, olives, pizza seasoning and salt and pepper. Mix well. Evenly divide the vegetable mixture among the 6 breads like you would when making pizza. Top them with cheese and grill until the cheese melts and the toast is crispy. Serve them hot with mustard sauce and ketchup.

Hung Curd and Cucumber Open Sandwich

Makes 4 open sandwiches

Ingredients

Greek yogurt 1 cup (or use hung curd)

Cucumber 2 small, grated

Olive oil 1 tablespoon

Powdered sugar 1 teaspoon

Garlic 2 small cloves, crushed

Salt and pepper to taste

Bread 4 slices

Mint leaves 4-5, finely chopped

Method

In a mixing bowl, take the Greek yogurt, olive oil, garlic, sugar, salt and pepper. Squeeze out all the juice from the grated cucumber and add it to the curd bowl. Mix well, check seasoning and let it chill. Toast the bread in a toaster until crispy. Use the dip as a spread and put it on the bread, making at least a ½-inch thick topping. Serve it garnished with freshly chopped mint leaves.