<p>As the old adage goes: eat breakfast like a king. It’s a new year, and many of us have taken the vow to make healthier choices this year. Let’s do that by starting the day right. </p>.<p><em><strong>Besan chilla</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Besan 2 cups<br />Water 2 cups<br />Green chili paste 1 tsp<br />Grated ginger 1/2 tsp<br />Carom seeds 1/4 tsp<br />Turmeric powder 1/4 tsp<br />Oil 2 tbsp<br />Salt to taste</p>.<p><br /><strong>Method</strong><br /><br />Take a mixing bowl and add all ingredients except water, one by one.<br />Add grated vegetables such as carrots, zuchini and capsicum for extra crunch.<br />Add water and mix well making sure that there are no lumps.<br />The batter should be of flowing consistency.<br />Heat a flat skillet. Once it is heated well, add oil.<br />Take one or two ladles full of batter and pour it on the hot pan.<br />You can spread the batter thick or thin according to your preference. <br />Cook for two minutes and then flip the chilla using a spatula.<br />Cook the other side also for two to three minutes on medium flame. </p>.<p><em><strong>Mocha Porridge</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Soft light brown sugar 1 tbsp<br />Dark cocoa powder 2 tsp<br />Espresso 70 ml<br />Vanilla extract 1 tsp<br />Oats 100 g<br />Unsweetened almond milk 500 ml<br />Dates, halved and thinly sliced 3<br />Ground cinnamon 1/2 tsp<br />Yogurt 80 g<br />Toasted almond flakes 2 tsp<br />Choco chips 1 tsp</p>.<p><strong> Method</strong><br /><br />Pour sugar and cocoa powder in a small pan, and gradually add the espresso and vanilla, stirring until the sugar has dissolved. <br />Bring the mixture to a gentle boil over a medium heat.<br />Reduce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy. Remove from heat and set aside to cool slightly.<br />Add oats into a medium pan and stir in the milk, dates, cinnamon and a pinch of salt. Cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy. Divide the porridge between two bowls.<br />Top with the yoghurt, a drizzle of the mocha syrup, the almonds and choco chips.</p>.<p><br /><em><strong>Pumpkin Bread</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Whole Wheat flour 1 1/2 cups<br />Cinnamon 2 tsp<br />Nutmeg 1/2 tsp<br />Allspice 1/2 tsp<br />Baking powder 2 tsp<br />Baking soda 1/2 tsp<br />Salt 1/2 tsp<br />Pumpkin purée 1 cup<br />Milk 1/2 cup<br />Cane sugar 1/2 cup<br />Extra-virgin olive oil 1/4 cup<br />Eggs 2<br />Vanilla extract 1 tsp</p>.<p><br /><strong>Method</strong><br /><br />Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.<br />In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.<br />In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth. <br />Pour the dry ingredients into the bowl of wet ingredients and stir until just combined.<br />Do not overmix.<br />Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.</p>
<p>As the old adage goes: eat breakfast like a king. It’s a new year, and many of us have taken the vow to make healthier choices this year. Let’s do that by starting the day right. </p>.<p><em><strong>Besan chilla</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Besan 2 cups<br />Water 2 cups<br />Green chili paste 1 tsp<br />Grated ginger 1/2 tsp<br />Carom seeds 1/4 tsp<br />Turmeric powder 1/4 tsp<br />Oil 2 tbsp<br />Salt to taste</p>.<p><br /><strong>Method</strong><br /><br />Take a mixing bowl and add all ingredients except water, one by one.<br />Add grated vegetables such as carrots, zuchini and capsicum for extra crunch.<br />Add water and mix well making sure that there are no lumps.<br />The batter should be of flowing consistency.<br />Heat a flat skillet. Once it is heated well, add oil.<br />Take one or two ladles full of batter and pour it on the hot pan.<br />You can spread the batter thick or thin according to your preference. <br />Cook for two minutes and then flip the chilla using a spatula.<br />Cook the other side also for two to three minutes on medium flame. </p>.<p><em><strong>Mocha Porridge</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Soft light brown sugar 1 tbsp<br />Dark cocoa powder 2 tsp<br />Espresso 70 ml<br />Vanilla extract 1 tsp<br />Oats 100 g<br />Unsweetened almond milk 500 ml<br />Dates, halved and thinly sliced 3<br />Ground cinnamon 1/2 tsp<br />Yogurt 80 g<br />Toasted almond flakes 2 tsp<br />Choco chips 1 tsp</p>.<p><strong> Method</strong><br /><br />Pour sugar and cocoa powder in a small pan, and gradually add the espresso and vanilla, stirring until the sugar has dissolved. <br />Bring the mixture to a gentle boil over a medium heat.<br />Reduce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy. Remove from heat and set aside to cool slightly.<br />Add oats into a medium pan and stir in the milk, dates, cinnamon and a pinch of salt. Cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy. Divide the porridge between two bowls.<br />Top with the yoghurt, a drizzle of the mocha syrup, the almonds and choco chips.</p>.<p><br /><em><strong>Pumpkin Bread</strong></em></p>.<p><br /><strong>Ingredients</strong><br /><br />Whole Wheat flour 1 1/2 cups<br />Cinnamon 2 tsp<br />Nutmeg 1/2 tsp<br />Allspice 1/2 tsp<br />Baking powder 2 tsp<br />Baking soda 1/2 tsp<br />Salt 1/2 tsp<br />Pumpkin purée 1 cup<br />Milk 1/2 cup<br />Cane sugar 1/2 cup<br />Extra-virgin olive oil 1/4 cup<br />Eggs 2<br />Vanilla extract 1 tsp</p>.<p><br /><strong>Method</strong><br /><br />Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.<br />In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.<br />In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth. <br />Pour the dry ingredients into the bowl of wet ingredients and stir until just combined.<br />Do not overmix.<br />Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.</p>