The morning hours are most crucial hours in the life of a lady where she has to get the children ready for school, the husband ready for office, cooking food for the whole family and simultaneously making herself ready for office too. This is the time when quick and easy recipes for breakfast come as much relief to the lady of the house. Here are some easy recipes for breakfast that are very quick in cooking, are nutritious, and also loved by all age groups of people be it children, youngsters, adults or old people.
I. Banana Cutlet
The banana cutlet is an extremely nutritious and quick-to-cook recipe.
Preparation time: 25–30 minutes
Servings: 2 people
Ingredients:
Bananas (raw): 3
Dry mango powder (amchur): 1 tsp
Potato: 1 medium-sized
Salt: to taste
Chilies (green, full): 4 in number
Bread crump: 3 tbsp
Vegetable oil: 2 tbsp
Method:
1) Peel the skin of the potato and the bananas.
2) Take a pressure cooker and steam the bananas and the potatoes on low flame for about 10 minutes. Keep this aside.
3) In a separate bowl, cut the green chilies in small pieces.
4) Once the bananas and the potatoes are cold, mash them together.
5) To the mashed mixture, add dry mango powder, salt and chilies.
6) Mix the mixture well in the form of flour.
7) Apply some oil on the palms and hold small portions of the mixture on the palms.
8) Make small rolls from the mixtures and press the rolls slightly to make them little flat.
9) Cover each roll with bread crump or suji if bread crump is not available.
10) Heat oil in a frying pan and once the oil is medium hot, add the covered rolls in the oil and shallow-fry on medium flame.
11) Serve hot with mint sauce or tomato sauce.
II. Omelet from Asparagus
The asparagus omelet is actually a non-vegetarian recipe that is highly rich in carbohydrates and proteins.
Preparation time: 30 minutes
Servings: 2
Ingredients:
Eggs: 7 in number
Bacon (slices and finely chopped): 4 in number
Asparagus (chopped in small pieces): 10–12 ounces
Cheese (finely grated): 1/3 cup
Onions (freshly green and finely grated): 4 in number
Black pepper (finely grounded): ¼ tsp
Salt: Accordig to taste
Method:
1) Thoroughly wash asparagus and steam it in a pressure cooker for about 5–10 minutes or until the leaves are tender. Keep this aside to cool.
2) Once cool, drain the excess water from the asparagus using a strainer.
3) In a separate bowl, break the eggs and whisk them finely. To the eggs mixture, add the grated cheese, pepper and salt and mix nicely.
4) Take a non-stick frying pan and add some vegetable oil to it. Fry the bacon pieces over medium–high flame for about 2–3 minutes or till the color changes to golden
5) To the bacon add the chopped onion and sauté till the onion turns golden brown and the onion turns translucent.
6) To this, add the tender asparagus and cook nicely for about 5–10 minutes.
7) Now reduce the gas flame to medium and spread the cooked mixture in a skillet.
8) Now pour the eggs mixture on top of the asparagus mixture in the skillet.
9) Cook this until the eggs are softly done and set at their place. Let the eggs cook nicely by tilting the skillet every now and then. Once the omelet is ready, transfer it to a plate and serve hot.
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