20 healthy and tasty vegetarian Indian breakfast options.

 

  • 20 healthy and tasty vegetarian Indian breakfast options.

1. Masala Oats

Ingredients:

  • 1 cup quick-cooking oats
  • 2 cups water
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 5-6 curry leaves
  • 1 small onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, bell peppers, finely chopped)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp garam masala
  • Salt to taste
  • Fresh coriander, chopped for garnish
  • Lemon juice (optional)

Instructions:

  1. Heat oil in a pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  2. Add chopped onion and sauté until translucent.
  3. Add the mixed vegetables and cook for 3-5 minutes until slightly tender.
  4. Stir in turmeric powder, red chili powder, garam masala, and salt. Cook for 1 minute.
  5. Add oats and mix well. Roast for 1-2 minutes.
  6. Pour in water and bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes, or until oats are cooked and water is absorbed.
  7. Garnish with fresh coriander and a squeeze of lemon juice if desired. Serve hot.

2. Vegetable Poha

Ingredients:

  • 2 cups thick flattened rice (poha)
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1 small onion, finely chopped
  • 1/4 cup roasted peanuts
  • 1/2 cup mixed vegetables (peas, carrots, potatoes, finely diced)
  • 1/4 tsp turmeric powder
  • 1 tsp sugar (optional, balances flavors)
  • Salt to taste
  • 1 tbsp lemon juice
  • Fresh coriander, chopped for garnish
  • Sev (optional, for garnish)

Instructions:

  1. Place poha in a colander and rinse gently under running water for a minute until soft. Drain well and set aside.
  2. Heat oil in a large pan or kadai. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  3. Add chopped onion and sauté until light pink.
  4. Add diced potatoes and cook until tender. Then add other mixed vegetables and peanuts, cook for 3-5 minutes.
  5. Stir in turmeric powder, sugar, and salt. Cook for 1 minute.
  6. Add the softened poha and mix gently but thoroughly, ensuring the turmeric colors the poha evenly.
  7. Cover and cook on low heat for 2-3 minutes to allow flavors to meld.
  8. Remove from heat, add lemon juice, and mix gently.
  9. Garnish with fresh coriander and sev (if using). Serve hot.

3. Moong Dal Cheela

Ingredients:

  • 1 cup yellow split lentils (moong dal), soaked for 4-6 hours
  • 1 inch ginger
  • 1-2 green chilies (adjust to taste)
  • 1/4 cup chopped fresh coriander
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin powder
  • Salt to taste
  • Water as needed (for grinding)
  • Oil for cooking

Instructions:

  1. Drain the soaked moong dal.
  2. In a blender, combine the drained moong dal, ginger, green chilies, and a little water. Blend to a smooth batter (it should be slightly thicker than dosa batter). Add more water if needed.
  3. Transfer the batter to a bowl. Add chopped coriander, turmeric powder, cumin powder, and salt. Mix well.
  4. Heat a non-stick tawa or griddle. Lightly grease it with oil.
  5. Pour a ladleful of batter onto the hot tawa and spread it outwards in a circular motion to form a thin cheela.
  6. Drizzle a little oil around the edges and on top.
  7. Cook on medium heat until the edges turn golden brown and the cheela releases easily from the tawa.
  8. Flip and cook the other side for a minute or two until golden spots appear.
  9. Fold and serve hot with green chutney or yogurt.

4. Besan Cheela

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped bell peppers (optional)
  • 2 tbsp chopped fresh coriander
  • 1-2 green chilies, finely chopped
  • 1/2 inch ginger, grated
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp cumin powder
  • Pinch of asafoetida (hing)
  • Salt to taste
  • Water as needed (for batter)
  • Oil for cooking

Instructions:

  1. In a large bowl, combine chickpea flour, onions, tomatoes, bell peppers (if using), coriander, green chilies, grated ginger, turmeric powder, red chili powder, cumin powder, hing, and salt.
  2. Gradually add water while whisking continuously to form a smooth, lump-free batter of pouring consistency (thicker than dosa batter, but thinner than pakora batter).
  3. Heat a non-stick tawa or griddle. Lightly grease it with oil.
  4. Pour a ladleful of batter onto the hot tawa and spread it outwards in a circular motion to form a thin cheela.
  5. Drizzle a little oil around the edges and on top.
  6. Cook on medium heat until the edges turn golden brown and the cheela releases easily from the tawa.
  7. Flip and cook the other side for a minute or two until golden spots appear.
  8. Fold and serve hot with green chutney or ketchup.

5. Rava Upma

Ingredients:

  • 1 cup roasted semolina (rava/sooji)
  • 2 cups water
  • 1 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1 small onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, French beans, finely chopped)
  • 1-2 green chilies, slit
  • 1/2 inch ginger, grated (optional)
  • 1/4 cup roasted peanuts (optional)
  • Salt to taste
  • Lemon juice to taste
  • Fresh coriander, chopped for garnish

Instructions:

  1. If your rava is not pre-roasted, dry roast it in a pan on medium-low heat until fragrant and slightly golden. Transfer to a plate and set aside.
  2. Heat oil or ghee in the same pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  3. Add chopped onion, green chilies, and grated ginger (if using). Sauté until onions are translucent.
  4. Add the mixed vegetables and peanuts (if using). Cook for 3-5 minutes until vegetables are slightly tender.
  5. Add water and salt. Bring the mixture to a rolling boil.
  6. Reduce the heat to low. Gradually add the roasted rava in a thin stream, stirring continuously with a whisk or ladle to prevent lumps.
  7. Cover and cook on low heat for 5-7 minutes, stirring occasionally, until the rava absorbs all the water and is cooked through.
  8. Turn off the heat, add lemon juice, and mix gently.
  9. Garnish with fresh coriander. Serve hot.

6. Idli with Sambar and Chutney

Ingredients for Idli:

  • 2 cups idli rice (parboiled rice)
  • 1 cup urad dal (split black lentils, skinless)
  • 1/2 tsp fenugreek seeds (methi dana)
  • Salt to taste
  • Water as needed

Instructions for Idli:

  1. Wash rice, urad dal, and fenugreek seeds separately. Soak rice for 5-6 hours. Soak urad dal and fenugreek seeds together for 4-5 hours.
  2. Drain the urad dal and fenugreek seeds. Grind them in a wet grinder or high-power blender with little water to a very smooth and fluffy batter.
  3. Drain the rice. Grind it separately with little water to a slightly coarse, but smooth batter.
  4. Combine both batters in a large bowl. Add salt and mix well with your hands (this helps fermentation).
  5. Cover and let it ferment in a warm place for 8-12 hours, or until the batter doubles in volume and becomes airy.
  6. Grease idli molds. Pour batter into the molds.
  7. Steam in an idli cooker or steamer for 10-15 minutes, or until a toothpick inserted comes out clean.
  8. Serve hot with sambar and coconut chutney.

(Note: Sambar and Chutney recipes are extensive and can be found separately. For simplicity, assume they are prepared alongside.)

7. Dosa with Sambar and Chutney

Ingredients for Dosa:

  • 2 cups idli rice (parboiled rice)
  • 1/2 cup urad dal (split black lentils, skinless)
  • 1/4 cup poha (flattened rice)
  • 1/2 tsp fenugreek seeds (methi dana)
  • Salt to taste
  • Water as needed
  • Oil for cooking

Instructions for Dosa:

  1. Wash rice, urad dal, poha, and fenugreek seeds separately. Soak rice for 5-6 hours. Soak urad dal and fenugreek seeds together for 4-5 hours. Soak poha for 15-20 minutes before grinding.
  2. Drain the urad dal and fenugreek seeds. Grind them in a wet grinder or high-power blender with little water to a very smooth and fluffy batter.
  3. Drain the rice and poha. Grind them separately or together with little water to a smooth batter.
  4. Combine all batters in a large bowl. Add salt and mix well.
  5. Cover and let it ferment in a warm place for 8-12 hours, or until the batter doubles in volume.
  6. Heat a non-stick dosa tawa. Lightly grease it.
  7. Pour a ladleful of batter onto the hot tawa and spread it outwards in a circular motion to form a thin dosa.
  8. Drizzle a little oil around the edges. Cook on medium heat until the dosa turns golden brown and crispy.
  9. Fold and serve hot with sambar and coconut chutney.


8. Appam with Vegetable Stew

Ingredients for Appam:

  • 1 cup raw rice (sona masoori or any short grain rice)
  • 1/4 cup cooked rice
  • 1/4 cup grated coconut
  • 1/2 tsp active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • Water as needed

Instructions for Appam:

  1. Wash and soak raw rice for at least 4-5 hours.
  2. Drain the soaked rice. In a blender, combine soaked rice, cooked rice, grated coconut, and enough water to make a smooth, slightly thick batter.
  3. In a small bowl, dissolve yeast and sugar in 2-3 tablespoons of warm water. Let it sit for 5-10 minutes until frothy.
  4. Add the yeast mixture and salt to the rice batter. Mix well.
  5. Cover and let the batter ferment in a warm place for 8-12 hours, or until it becomes frothy and slightly risen.
  6. Heat an appam pan (appachatti). Lightly grease it.
  7. Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan to spread the batter thinly around the edges, leaving a thicker center.
  8. Cover and cook on medium-low heat for 2-3 minutes, or until the edges are crispy and the center is soft and fluffy.
  9. Serve hot with a vegetable stew.

9. Set Dosa

Ingredients:

  • Same as Dosa batter, but it can be slightly thicker.
  • Oil for cooking
  • Potato Curry for serving.

Instructions for Set Dosa:

  1. Prepare dosa batter as per Dosa recipe (ensure it's well fermented). The consistency can be slightly thicker than regular dosa batter.
  2. Heat a non-stick tawa. Lightly grease it.
  3. Pour a ladleful of batter onto the hot tawa. Do not spread too thinly; let it be slightly thick and soft.
  4. Drizzle a little oil around the edges.
  5. Cook on medium heat until the bottom is golden brown and the top appears cooked (you don't usually flip Set Dosa unless you prefer).
  6. Serve hot in a "set" of two or three with potato curry and chutney.

10. Aloo Paratha with Curd and Pickle

Ingredients for Aloo Paratha:

  • For Dough:
    • 2 cups whole wheat flour (atta)
    • Water as needed
    • 1/2 tsp salt
    • 1 tsp oil
  • For Filling:
    • 3-4 medium potatoes, boiled and mashed
    • 1 small onion, finely chopped (optional)
    • 1-2 green chilies, finely chopped
    • 1 inch ginger, grated
    • 2 tbsp chopped fresh coriander
    • 1/2 tsp red chili powder
    • 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp garam masala
    • 1/2 tsp dry mango powder (amchur)
    • Salt to taste
  • Oil or ghee for cooking

Instructions for Aloo Paratha:

  1. Prepare Dough: In a bowl, mix whole wheat flour and salt. Gradually add water and knead to a soft, pliable dough. Add a little oil and knead again. Cover and let it rest for 20-30 minutes.
  2. Prepare Filling: In a bowl, combine mashed potatoes, chopped onion (if using), green chilies, grated ginger, coriander, red chili powder, cumin powder, coriander powder, garam masala, dry mango powder, and salt. Mix well.
  3. Assemble Paratha: Divide the dough and potato filling into equal-sized balls.
  4. Take a dough ball and flatten it slightly. Place a potato filling ball in the center. Bring the edges of the dough together to seal the filling inside.
  5. Dust lightly with flour and gently roll out the stuffed ball into a round paratha of medium thickness.
  6. Heat a tawa or griddle. Place the rolled paratha on it.
  7. Cook on medium heat until small bubbles appear. Flip the paratha.
  8. Apply oil or ghee on the top side. Flip again and apply oil or ghee on the other side.
  9. Cook, pressing gently with a spatula, until both sides are golden brown with some crispy spots.
  10. Serve hot with plain yogurt (curd) and pickle.





11. Gobi Paratha

Ingredients for Gobi Paratha:

  • For Dough: Same as Aloo Paratha.
  • For Filling:
    • 1 medium cauliflower (gobi), grated
    • 1 small onion, finely chopped (optional)
    • 1-2 green chilies, finely chopped
    • 1 inch ginger, grated
    • 2 tbsp chopped fresh coriander
    • 1/2 tsp red chili powder
    • 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp garam masala
    • Salt to taste
  • Oil or ghee for cooking

Instructions for Gobi Paratha:

  1. Prepare Dough: Same as Aloo Paratha.
  2. Prepare Filling: Grate the cauliflower. Squeeze out excess water from the grated cauliflower (this is crucial to prevent the paratha from tearing). In a bowl, combine grated cauliflower, chopped onion (if using), green chilies, grated ginger, coriander, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
  3. Assemble and Cook Paratha: Follow the same steps as for Aloo Paratha for stuffing, rolling, and cooking.
  4. Serve hot with plain yogurt (curd) and pickle.

12. Paneer Bhurji with Whole Wheat Bread

Ingredients for Paneer Bhurji:

  • 200g paneer (Indian cottage cheese), crumbled
  • 1 tbsp oil or ghee
  • 1/2 tsp cumin seeds
  • 1 small onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1-2 green chilies, finely chopped
  • 1/2 inch ginger, grated
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste
  • 2 tbsp chopped fresh coriander
  • Whole wheat bread slices for serving

Instructions for Paneer Bhurji:

  1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
  2. Add finely chopped onion and sauté until translucent.
  3. Add green chilies and grated ginger. Sauté for a minute.
  4. Add finely chopped tomatoes and cook until they soften and the oil starts to separate.
  5. Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 1 minute.
  6. Add the crumbled paneer and mix well with the spices. Cook for 2-3 minutes, stirring gently, until heated through. Be careful not to overcook as paneer can become chewy.
  7. Garnish with fresh coriander.
  8. Toast whole wheat bread slices. Serve hot paneer bhurji with toasted bread.

13. Sprouts Salad

Ingredients:

  • 1 cup mixed sprouts (moong, moth, chana, etc.)
  • 1/2 small onion, finely chopped
  • 1/2 small tomato, finely chopped
  • 1/4 cucumber, finely chopped
  • 2 tbsp chopped fresh coriander
  • 1-2 green chilies, finely chopped (optional)
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • Salt to taste
  • Juice of 1/2 lemon

Instructions:

  1. If using raw sprouts, you can briefly steam them for 2-3 minutes if preferred, or use them raw if fresh.
  2. In a large bowl, combine the sprouts, chopped onion, tomato, cucumber, coriander, and green chilies (if using).
  3. Add roasted cumin powder, chaat masala, and salt.
  4. Squeeze in the lemon juice.
  5. Toss everything gently to combine well.
  6. Serve immediately as a refreshing and healthy breakfast.

14. Vegetable Daliya (Broken Wheat Porridge)

Ingredients:

  • 1 cup broken wheat (daliya/lapsi)
  • 2.5 - 3 cups water
  • 1 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (carrots, peas, beans, cauliflower, finely chopped)
  • 1-2 green chilies, slit (optional)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Fresh coriander, chopped for garnish

Instructions:

  1. Lightly dry roast the daliya in a pan until fragrant and light brown. Set aside.
  2. Heat oil or ghee in a pressure cooker or deep pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  3. Add chopped onion and green chilies (if using). Sauté until translucent.
  4. Add the mixed vegetables and turmeric powder. Cook for 3-5 minutes.
  5. Add the roasted daliya and mix well.
  6. Pour in the water and add salt. Stir well.
  7. If using pressure cooker: Close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
  8. If using deep pan: Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until daliya is cooked and water is absorbed. Stir occasionally.
  9. Garnish with fresh coriander. Serve hot.

15. Bajra Roti with Jaggery and Ghee

Ingredients:

  • 1 cup pearl millet flour (bajra atta)
  • Warm water as needed for kneading
  • Salt to taste (optional, a pinch)
  • Jaggery (gur)
  • Ghee (clarified butter)

Instructions:

  1. In a bowl, combine bajra flour and a pinch of salt (if using).
  2. Gradually add warm water, kneading the flour into a firm and smooth dough. Bajra flour is gluten-free, so it needs more kneading to come together. Knead for 5-7 minutes until pliable.
  3. Divide the dough into small balls.
  4. On a clean, dry surface or a board dusted with some bajra flour, take one dough ball and gently pat it with your palm to flatten it into a thick roti (or use a rolling pin very carefully, as it tends to crack).
  5. Heat a tawa or griddle. Place the bajra roti on it.
  6. Cook on medium heat until small bubbles appear. Flip the roti.
  7. Cook the other side until golden brown spots appear. You can lightly press with a cloth to ensure even cooking. Some traditionally puff directly on flame.
  8. Remove from heat. Immediately spread a generous amount of ghee over the hot roti.
  9. Serve hot with a piece of jaggery on the side.

16. Missi Roti with Chutney

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1/2 cup whole wheat flour (atta)
  • 1/4 cup finely chopped onions
  • 2 tbsp chopped fresh fenugreek leaves (methi) or 1 tbsp dried fenugreek leaves (kasuri methi)
  • 2 tbsp chopped fresh coriander
  • 1-2 green chilies, finely chopped
  • 1/2 inch ginger, grated
  • 1/2 tsp carom seeds (ajwain)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • Salt to taste
  • Water as needed for kneading
  • Oil or ghee for cooking

Instructions:

  1. In a large bowl, combine chickpea flour, whole wheat flour, chopped onions, fenugreek leaves, coriander, green chilies, grated ginger, carom seeds, turmeric powder, red chili powder, coriander powder, and salt.
  2. Mix all dry ingredients well.
  3. Gradually add water and knead to a firm, smooth dough. Add a little oil and knead again. Cover and let it rest for 15-20 minutes.
  4. Divide the dough into equal-sized balls.
  5. Dust lightly with flour and roll out each ball into a round roti of medium thickness.
  6. Heat a tawa or griddle. Place the rolled missi roti on it.
  7. Cook on medium heat until small bubbles appear. Flip the roti.
  8. Apply oil or ghee on the top side. Flip again and apply oil or ghee on the other side.
  9. Cook, pressing gently with a spatula, until both sides are golden brown with some crispy spots.
  10. Serve hot with green chutney, pickle, or plain yogurt.

17. Sweet Potato Chaat

Ingredients:

  • 2 medium sweet potatoes
  • 1/2 small onion, finely chopped (optional)
  • 1/4 cup pomegranate seeds (optional)
  • 2 tbsp chopped fresh coriander
  • 1-2 green chilies, finely chopped (optional)
  • For Dressing:
    • 2 tbsp tamarind chutney (imli chutney)
    • 1 tbsp mint chutney (hari chutney)
    • 1/2 tsp roasted cumin powder
    • 1/2 tsp chaat masala
    • 1/4 tsp black salt (kala namak)
    • Pinch of red chili powder (optional)
    • Juice of 1/2 lemon

Instructions:

  1. Wash sweet potatoes thoroughly. You can either boil them until tender (about 10-15 minutes) or steam them. Once cooked, let them cool slightly, peel, and dice into 1-inch pieces.
  2. In a large bowl, combine the diced sweet potatoes, chopped onion (if using), pomegranate seeds (if using), coriander, and green chilies (if using).
  3. Prepare Dressing: In a small bowl, whisk together tamarind chutney, mint chutney, roasted cumin powder, chaat masala, black salt, red chili powder (if using), and lemon juice.
  4. Pour the dressing over the sweet potato mixture.
  5. Gently toss everything to coat evenly.
  6. Serve immediately. This can be served warm or at room temperature.

18. Sabudana Khichdi

Ingredients:

  • 1 cup sago pearls (sabudana)
  • 1/2 cup roasted peanuts, coarsely crushed
  • 1 medium potato, peeled and finely diced
  • 2-3 green chilies, slit or finely chopped
  • 1 tbsp oil or ghee
  • 1/2 tsp cumin seeds
  • 8-10 curry leaves (optional)
  • Salt to taste (use rock salt/sendha namak if for fasting)
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh coriander

Instructions:

  1. Wash sabudana thoroughly under running water until the water runs clear.
  2. Soak the washed sabudana in just enough water to cover them (about 1 cup water for 1 cup sabudana). Let it soak for 4-6 hours or overnight until the pearls are soft and easily mashable between your fingers. Drain any excess water if present.
  3. In a bowl, combine the soaked sabudana with crushed peanuts, green chilies, and salt. Mix gently.
  4. Heat oil or ghee in a non-stick pan. Add cumin seeds and let them splutter. Add curry leaves (if using).
  5. Add the finely diced potato and cook until tender and slightly golden brown.
  6. Add the sabudana mixture to the pan. Mix gently.
  7. Cover and cook on low heat for 5-7 minutes, stirring occasionally, until the sabudana pearls turn translucent and soft. Avoid overcooking, as it can become sticky.
  8. Turn off the heat. Add lemon juice and fresh coriander. Mix well.
  9. Serve hot.

19. Kanda Batata Poha

Ingredients:

  • 2 cups thick flattened rice (poha)
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1 medium onion, finely chopped (kanda)
  • 1 medium potato, peeled and finely diced (batata)
  • 1/4 cup roasted peanuts (optional)
  • 2-3 green chilies, slit
  • 1/4 tsp turmeric powder
  • 1 tsp sugar (optional)
  • Salt to taste
  • 1 tbsp lemon juice
  • Fresh coriander, chopped for garnish
  • Sev (optional, for garnish)

Instructions:

  1. Rinse poha gently under running water for a minute until soft. Drain well and set aside.
  2. Heat oil in a large pan or kadai. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  3. Add diced potatoes and cook until tender and light golden.
  4. Add chopped onion, green chilies, and peanuts (if using). Sauté until onions are translucent.
  5. Stir in turmeric powder, sugar, and salt. Cook for 1 minute.
  6. Add the softened poha and mix gently but thoroughly.
  7. Cover and cook on low heat for 2-3 minutes to allow flavors to meld.
  8. Remove from heat, add lemon juice, and mix gently.
  9. Garnish with fresh coriander and sev (if using). Serve hot.

20. Palak Puri with Aloo Sabzi

Ingredients for Palak Puri:

  • 1 cup whole wheat flour (atta)
  • 1/2 cup spinach puree (from blanched and blended spinach)
  • 1/4 tsp carom seeds (ajwain)
  • Salt to taste
  • 1 tsp oil (for dough)
  • Oil for deep frying

Instructions for Palak Puri:

  1. Blanch about 1 cup of fresh spinach leaves in hot water for 2-3 minutes. Drain and immediately immerse in ice water to retain color. Drain and blend into a smooth puree.
  2. In a bowl, combine whole wheat flour, spinach puree, carom seeds, salt, and 1 tsp oil.
  3. Knead to a firm dough (do not add water unless absolutely necessary, the spinach puree should be enough). Cover and let it rest for 15-20 minutes.
  4. Divide the dough into small balls.
  5. Lightly grease your rolling surface and rolling pin with oil (do not use dry flour, as it will burn during frying). Roll out each ball into a small, thin puri.
  6. Heat oil in a kadai or deep pan for deep frying. The oil should be hot enough (test with a small piece of dough, it should sizzle and rise immediately).
  7. Gently slide one puri into the hot oil. Gently press down with a slotted spoon to help it puff up.
  8. Once it puffs, flip and fry the other side until golden brown.
  9. Remove with a slotted spoon and drain excess oil on absorbent paper.
  10. Serve hot with Aloo Sabzi.

Ingredients for Aloo Sabzi (Dry Potato Curry):

  • 2 medium potatoes, boiled, peeled, and diced
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1-2 green chilies, slit
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp coriander powder
  • 1/2 tsp dry mango powder (amchur)
  • Salt to taste
  • 2 tbsp chopped fresh coriander

Instructions for Aloo Sabzi:

  1. Heat oil in a pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
  2. Add green chilies and sauté for a few seconds.
  3. Add the diced boiled potatoes. Stir gently.
  4. Add turmeric powder, red chili powder, coriander powder, dry mango powder, and salt.
  5. Mix well, ensuring the spices coat the potatoes evenly. Cook on medium-low heat for 5-7 minutes, stirring occasionally, until the potatoes are lightly roasted and flavors meld.
  6. Garnish with fresh coriander.
  7. Serve hot with palak puris.
                                                                                                                           -Mukul Goel

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Temprature rise in Summer 2025

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My youtube channel-https://youtube.com/@muki0.2?feature=shared  The summer of 2025 in India was exceptionally hot, with temperatures in many regions exceeding 40°C. Climate change, along with a weather phenomenon known as El Niño, which brings hotter and drier conditions, are considered by weather experts to be the primary reasons for this intense heat. Several states in central, eastern, and northern India experienced more heatwave days than is typical. Cities like Delhi faced even higher temperatures due to the urban heat island effect, where buildings and roads trap and intensify heat. Health professionals advised people to stay indoors during the hottest times of the day, consume ample water, and limit outdoor activities. Simultaneously, some areas received significantly more rainfall than usual. For instance, Vidarbha in Maharashtra recorded over four times its average May rainfall. This early rain was attributed to thunderstorms and an early start to the monsoon season. Highe...
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Eye flue(Gharelu nuske)

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  Eye flu, also known as conjunctivitis, is an inflammation of the conjunctiva, the clear membrane that covers the white part of the eye and the inside of the eyelids. It can be caused by viral or bacterial infections, allergies, or irritants. How Eye Flu Occurs: Viral Infections: Viruses, such as adenoviruses, are the most common cause. It can spread through direct contact with an infected person's eye secretions or respiratory droplets. Bacterial Infections: Bacteria like Staphylococcus or Streptococcus can also cause eye flu, often resulting in a thicker, yellowish discharge. It spreads through contact with infected fluids. Allergies: Allergens like pollen, dust mites, or pet dander can trigger allergic conjunctivitis, which is not contagious. Irritants: Chemical irritants (smoke, chlorine) or foreign objects can also cause inflammation. Other factors: Poor contact lens hygiene can also lead to eye infections. Healing Eye Flu: The treatment depends on the caus...
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Kedarnath Yatra 2025:A comprehensive Guide

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The Kedarnath Yatra is a revered Hindu pilgrimage to the Kedarnath Temple, dedicated to Lord Shiva, nestled high in the Garhwal Himalayas of Uttarakhand, India. The yatra is a significant spiritual journey for devotees, drawing thousands of pilgrims each year. Here's a detailed guide for the Kedarnath Yatra in 2025: Opening and Closing Dates 2025 The Kedarnath Temple typically opens in late April or early May and closes in late October or early November each year due to heavy snowfall in the region. The tentative opening date for the Kedarnath Temple in 2025 is May 2nd, 2025 . The closing date is yet to be officially announced but is expected to be around November 10th, 2025 . It's advisable to check the official Uttarakhand Tourism website for the final dates closer to the yatra. Registration for Kedarnath Yatra 2025 Registration for the Kedarnath Yatra is mandatory for all pilgrims. This is to manage the flow of pilgrims, ensure their safety, and provide necessary facilities...
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