Sandwich To Pancake: Healthy Recipes For A Heartfelt Homemade Breakfast

Gather your ingredients and cook these dishes in healthy cooking oil with balanced antioxidants and vitamins for a sumptuous breakfast.

Chef Kunal Kapur recommends making three mouth-watering and quick recipes:Wholesome Apple Honey & Oatmeal pancakes and a hearty Suji Aloo Ka Sandwich. So, gather your ingredients and cook these dishes in healthy cooking oil with balanced antioxidants and vitamins for a sumptuous breakfast.

Apple Honey & Oatmeal Pancakes: This a fluffy, soft and sweet recipe that is a perfect and healthy breakfast dish for a particular day

Ingredients

1. 1 cups of Oats
2. A large Apple
3. 1 teaspoon of Vanilla extract
4. teaspoon of Cinnamon powder
5. teaspoon of Nutmeg powder
6. 2 teaspoons of Baking powder
7. 2 nos of Eggs
8. 1 cups of Milk
9. 2 teaspoons of Honey
10. tablespoon of Oil

Accompaniment

1. Honey
2. Apples
3. Blueberries
4. Mint leaf

Steps To Follow

• Preparation time: 25 mins
• Serves: 6

1. Take a mixer grinder and blend oats, apple, vanilla extract, cinnamon powder, nutmeg powder and baking powder to form the batter for the Apple Honey & Oatmeal Pancakes.
2. Add 2 eggs and pour 1 cups of milk into the mixer. Whisk it by adding two teaspoons of honey and tablespoon of Oil to ensure a smooth and consistent batter.
3. Once the batter is ready, spread a ladle of batter across a hot frying pan by cooking both sides.
4. Repeat the process with the remaining batter.
5. Serve them with honey, sliced apples, blueberries and a hint of mint leaves.
6. Once the batter is ready, you can serve them with accompaniments like Honey, sliced Apples, Blueberries, and a garnish of Mint leaves for added freshness.

Suji Aloo Ka Sandwich: A no-bread sandwich that packs flavours and is easy to make

Ingredients

For Batter

• 1 cup of Semolina (Sooji)
• cup of Curd
• teaspoon of Salt (approx)
• 1 cup of Water
• 2 tablespoons of Oil
• teaspoon of Asafoetida
• 1 teaspoon of Mustard seeds
• 2 teaspoons of chopped Ginger
• A sprig of Curry leaves
• Handful of chopped Coriander
• teaspoon of Baking soda
• Oil for cooking

For Stuffing

• 3 tablespoons of Oil
• 2 nos of Dry red chilli
• 1 teaspoon of Mustard seeds
• 1 teaspoon of Urad dal
• 2 teaspoons of Chana dal
• 1 teaspoon of Cumin
• 2 nos of chopped Green Chilli
• 1 teaspoon of chopped Ginger
• A sprig of Curry leaves
• 1 no of Onion (small)
• teaspoon of Turmeric
• 1 cups of boiled and mashed Potatoes
• Salt - to taste
• Handful of chopped Coriander

Steps To Follow

• Preparation time: 35 mins
• Serves: 3

1. Once the batter splatters, add asafoetida, chopped ginger, and curry leaves and saut them for a minute. Pour this mixture over the batter, add chopped coriander, and mix well. Lastly, add baking soda to the batter and mix it gently.
2. Add dry red chillies, mustard seeds, urad dal, chana dal, and cumin seeds and saut them until the urad dal turns golden brown. Fry them for a minute.
3. Put in finely chopped onion and cook until translucent. Next, add the boiled and mashed potatoes, chopped coriander and salt (as per taste). Mix them well, turn off the heat and let it cool completely.
4. Take a skillet and heat it over medium heat. Grease it with oil to form an even and thick circle. Allow it to cook for a minute. Then, place a portion of the potato stuffing in the centre of the semolina pancake.
5. Cover the stuffing by pouring a ladleful of the semolina batter. Cook both sides until they turn golden brown and crispy.
6. Serve them hot with your favourite chutney.