## INGREDIENTS

- 1/2 cup whole Wheat Flour
- 1 ripe Banana
- 1/2 cup Sugar
- 3 Tablespoon Milk
- 1/2 Teaspoon Fennel seeds
- 1/2 Teaspoon Black Pepper
- 1-2 pinch of Baking soda
- Oil for deep frying
- 1 Tablespoon Milk Powder(optional)

## PREPARATION

- Crush the ripe banana with a fork or using your hand to a fine paste
- Crush the fennel seeds and black pepper in a mortar or in a small mixture jar
- In a bowl add the crushed banana, wheat flour, sugar, crushed fennel seeds and black pepper powder, baking soda and a teaspoon of oil. 
- Add milk powder if you have. Mix well.
- Add milk slowly as needed to make a thick consistency batter. You can add more if your batter is too thick.
- Mix everything very well and better, if mixed in one direction.
- The Batter should be the consistency of Pakora batter.

## STEPS

- Heat oil in a pan on medium to high heat.
- To check if the oil is at right tempreture, put one drop of batter into the oil. The batter should come up floating but should not change color right away.
- Drop onle small ball of batter at a time in to the oil you can use spoon to drop one spoon full of batter into the oil.
- Don’t over crowd the frying pan. The balls should have enough room to float.
- Fry the balls till they change color to golden brown from all the sides
- Turn the sides occasionally. 
- It will take 3-4 minutes to cook properly.
- Remove the balls from oil and keep on a plate coverd with paper towel.
- It can be serverd right away or can be stored for one day at the room temepreture.


gulgula mini donut

Sweet and fluffy donut like balls made with wheat flour and ripe banana. 

Gulgulla- Wheat Flour and Banana balls

## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

## INGREDIENTS
- 2 big Tortillas 
- 3 boiled eggs peeled and roughly chopped in big chunks.
- 1 boiled potato peeled and roughly mashed
- 1 small onlion sliced vertically in long and with 1 cm thickness.
- 1/2 medium tomato sliced like mentioned above
- 1/2 teaspoon ginger garlic paste or grated ginger and chopped garlic of the same quantity
- 1 teaspoon chopped green chillies 
- 1/3 teaspoon cumin seeds/ black mustard seeds 
- 2 teaspoons oil 
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- Salt according to taste
- 2 teaspoons tomato ketchup

## STEPS
- In a flat pan, add 1 teaspoon oil
- Add cumin seed/black mustard seeds
- When spultter, add the chopped green chillies, onion, and ginger garlic paste/ crushed to it
- Saute for 2 minutes
- Add trumeric powder and red chilli powder 
- Add roughly mashed boiled potato, sprinkle salt both for potato and eggs at this time
- Add sliced tomato
- Combine all the spices to the mashed potato well
- Sprinkle some Indian meat masala or any curry powder available
- Now, add the chopped boiled eggs and mix well with a smooth hand
- You can add some chopped cilantro at this step and turn off the flame

## FOR THE WRAP
- Heat up a flat pan or tawa 
- Add 1/2 teaspoon oil and brush it to the entire surface area
- Place one store brought Tortilla on it
- When you see some bubbles on the tortilla,flip the sides
- Now brush some litte oil to the other side too
- In 1-2 minutes bothe sides will cooked properly (a big bubbles or few little bubbles visible)

## FINAL STEP
- Place the wrap in flat plate. 
- Add 1 teaspoon tomato ketchup and brush to one entire side of the tortilla
- Place our egg potato mixture in a line viertically in the middle
- Roll the tortillla tightly to make a perfect roll with the mixture inside
- You can put the roll in pre heated Panini press for 1 minutes or serve just like that hot.

Egg roll-1

My instant egg roll is little different from Indian street food style egg rolls. It is prepared in very less time and has a filing of mashed potato and boiled eggs

Instant Roll with Eggs and Potato filling

## INGREDIENTS
-   2 fresh Croissants
-   2 large eggs
-   1 medium sized tomato
-   2 spoons of mayonaise
-   1 spoon of Ghee or oil
-   A little salt and ground black pepper
-   Shreded Mozerella Cheese
-   Sliced avocado (optional)

## STEPS
-   Heat up a pan
-   Add Ghee / butter as per your preference
-   Pan fry the eggs (2 eggs separately) until they are done
-   Sprinkle salt and the ground black pepper on the eggs
-   Make sure to fry the eggs in a slow flame so that they don't dry.
-   Cut the Croissants horizontally half but still not separated entirely.
-   Smear mayonaise on both the ceiling and floor portions of the Croissants.     
-   Place the cooked eggs carefully in both the Croissants.
-   Place one layer of sliced tomatos just top to the egg layer.
-   Place a layer of shredded cheese on the sliced tomatoes layer
-   Now put the Croissants in the pre-heated pan and cover it.
-   And heat the Croissants in a low flame until the cheese melts
-   Croissants sandwiches are ready...eat them before they become soggy.

Egg Croissant

Add these tasty and quick breakfast sandwiches to your day, which are quick to make and fill you with satisfaction.

Egg Croissant Sandwich

## INGREDIENTS
- 1 tablespoon on classic instant oats
- 1 tablespoon pumpkin seeds
- 1 tablespoon flaxseeds
- 6 almonds
- 2-4 unsalted cashews
- 1 tablespoon raw peanuts 
- 1 cup partily skimmed milk or almond milk
- 1 teaspoon of brown sugar or 1 tablespoon of honey
- 1 tablespoon of lotus seeds (Phool Makhanaa)
- 1 peeled banana (optional)

## METHOD
- Heat up a pan on low to medium heat
- Add all the seeds and nuts to the pan
- Drt roast for 2 minutes on medium flame while stiring them
- Turn off the flame and let them be cool for 2-3 minutes
- Transfer the dry mixture in to a blender
- Blend it until you see a course mixture
- Add milk and keep on blending until you see a super fine smooth smoothie
- Add sugar/honey as per your choice
- Add banana to the blender if using
- Your smoothie is ready


Nuts and Seeds Smoothie

An amazingly easy but tasty smoothie where the main ingredients are nuts and seeds. The smoothie is filling and gives you an instant boost of energy even if you are not eating breakfast.

 Superfood Nutty Smoothy

## INGREDIENTS

- 4	slices whole wheat bread
- 4 hard boiled Eggs, peeled and coarsely chopped and mashed
- 2-3 Tablespoons Tablespoon	Mayonnaise
- 1 Tablespoon finely chopped Onion
- 1 tablespoon finely chopped Tomato
- 1/3 Teaspoon finely minced Garlic
- Two pinches of Salt
- 1/8 Teaspoon of ground Black Pepper
- 1 Tablespoon Butter or Ghee(clarified butter) 

## STEPS

- Put the Eggs, Salt, Mayonnaise, Pepper, Onion, Tomato, Garlic in bowl and mix well to to make a filling
- Lay 2 bread slices and equally spread over the Egg filling on Each of two breads.
- Cover the spreaded breads with the rest 2 slices 
- Sprinkle a little chilli flakes if you want
- Heat a heavy bottomed pan on low to medium heat
- When hot, place the sanwiches gently and cover the pan lid and put the heat to low
- After 3-4 minutes flip the side and cover again
- After 3-4 minutes, turn of the heat and take out your sandwiches
- Cut either diagnonally or horrizontally and enjoy your Boiled Egg sandwich.

Boiled egg Sandwich

The simple egg sandwich recipe with a little twist to fill you and satisfy your taste buds

Boiled Egg Sandwich

## INGREDIENTS

-  2 large Portebello Mushrooms 
- 1/2 cup grated Mozarella cheese
- 1 Tablespoon of vegetable seasoning

## STEPS

- Wipe the Mushroom with damp clooth to wipe out any impurities.
- Cut the stem out of the mushroom and place it inside of it.
- Fill the Mushrooms with one part of the grated Mozerealla cheese. 
- Sprinkle the vegetable seasoning on the Mushrooms
- Add the rest of the cheese on it
- Cover the pan and cook the mushroom on a low heat until the cheese melts.
- Your slow cooked cheesy Portebello Mushrooms are ready.

Tip: You can sprinke chilli flakes or ground black pepper on mushrooms as per your taste.


Baked Cheese Mushroom

Large Portobello Mushrooms filled with creamy Mozzarella cheese and vegetable seasoning slow cooked without oven.

Cheesy Pan fried Portobello Mushrooms

# INGREDIENTS:
- All purpose flour 2 cups
- Cream 1 cup
- Milk 1 cup
- Milk powder 1 cup
- Suger 1 cup
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Vanila Essence
- Chopped Dry fruits or Tutti-Frutti(optional)

# STEPS:
- Mix all the ingredients except flour in a bowl.
- Slowly add the flour 
- Stir in one direction for 10 minutes avoiding any lumps (Give a really good stir)
- Greese the baking pan with clarified butter(ghee) or melted butter
- Sprinkle some all purpose flour on the greesed pan. 
- Add the mix to the bowl
- Pre-heat the Oven in 320 degrees until it beeps
- Now keep the pan inside the preheated oven for 45 minutes. 
- Keep for some more min. If needed.

# TIPS:

- Whole Wheat flour can be used instead of all purpose flour.
- You can sprinkle chopped dryfruits of tutti-frutti halfway of baking.
- Check the cake after 40 minutes by putting a tooth pick or knife if its done or not. If the residue stick to the knife, then let it be baked for 5 minutes more.

Eggless cake

Oven baked Eggless Cake is very light and yummy at the same time. Be it a normal day or a special day, enjoy the cake with or without the whipped cream.

Eggless Cake

## INGREDIENTS

- 4 english white or brown bread slices
- 4 tomato slices
- 1/2 avocado, sliced
- 2 eggs
- 2 onion slices 
- 2 tablespoons Mayonese 
- 2 tablespoons Hot Sauce or Ketchup
- Salt and pepper as per taste
- Ghee or Butter for frying 

## PREPARATION

- Toast the bread slices in a pan with some butter or Ghee until they become little crunchy
- Slice the Tomato, Avocado and Onion into thin slices. 
- Cook 2 eggs with 1teaspoon Ghee or Butter.
- Sprinkle a pich of salt and pepper to eggs.
- Coat one side of a bread with some Mayonese.
- Coat one side of another bread with some Tomato Ketchup or Hot Sauce.
- Reapeat the coating for another pair of breads too.
- Place the cooked Egg, Tomato, Avocado, Onion, and cover it with the other bread.

Avocado, Egg and Tomato Sandwich

A quick and simple Avocado, Egg and Tomato Sandwich is the perfect and real quick breakfast to fill you up for a long time. 

Healthy Indian Breakfast Recipes: Start Your Day Right | Page 2