Quick Breakfast Recipe

Quick Breakfast Recipe:

1. Poha Recipe:-

Quick Breakfast Recipe
Poha Recipe
  • Place a colander on a bowl.
  • Now add presses rice to it and pour some water on top, mix and place aside to soak for 5-10 minutes.
  • Take a non-stick pan and heat some oil in it.
  • To the heated oil add some peanuts and fry them till they turn golden brown and crisp. Drain them in a bowl.
  • Now add some cumin seeds to the same pan. After it changes colour, add mustard seeds and let it splutter.
  • Later add asafetida & curry leaves in it and let the curry leaves crackle.
  • Now add onion and saute them till they become translucent.
  • Quickly chop potato and green chillies.
  • Now add green chillies to the same sauteed onion and mix them. Also, add chopped potato and mix. Next, add salt, turmeric powder, mix and cook for 1 minute. Add 30 ml water, mix, cover and cook till the potato is done.
  • Mix the soaked pressed rice to separate them, add to the pan and lightly mix.
  • To it add sugar and salt, sprinkle some water, mix, cover and again cook for 2-3 minutes.
  • Now slice half of the lemon and squeeze to get the juice.
  • Add 3/4 of fried peanuts and lemon juice to pressed rice mixture and mix them well.
  • Serve them hot and garnish them with fried peanuts, coconut, lemon slice, and a coriander spring.

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  • 2 cupped pressed rice(poha)
  • One & half tablespoons oil
  • 2-3 tablespoons peanuts
  • 1 teaspoon cumin seeds(jeera)
  • 1 medium potato, peeled
  • 1/2 teaspoon mustard seeds
  • 6-8 curry leaves
  • 1/4 tablespoons asafoetida(hing)
  • 1 medium onion, finely chopped
  • 2 green chillies
  • Salt according to taste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sugar
  • Scraped fresh coconut for garnishing
  • one lemon
  • A fresh coriander sprig for garnishing

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Upma Recipe:-

Quick Breakfast Recipe
Quick Breakfast Recipe
  • Put dry-roast semolina in a non-stick pan on medium flame till they turn golden brown, and stir them frequently. Now transfer them on a plate to cool.
  • Finely chop the onion.
  • Take a non-stick pan and heat some oil in it.
  • To the heated oil add mustard seeds and cumin seeds and let the mustard seeds splutter.
  • Now add split black gram, asafoetida and curry leaves in the pan and let the curry leaves crackle.
  • Later add green chilli and saute till onion turns light golden brown.
  • Chop the tomato.
  • Boil two and a half cups of water in a deep non-stick pan.
  • Now add chopped tomato to sauteed onion mixture and mix them thoroughly. Add carrot and green peas to it and mix them.
  • Add 1/4 cup water and salt, mix, cover and cook them till the water evaporates.
  • Now add roasted semolina to the mixture. Add salt and sugar and mix. Add boiling water, mix, reduce flame, cover and cook for 7-8 minutes.
  • Put the mixture(upma) in a bowl, lightly press and level it out. Place the bowl inverted on a serving plate and demould it. Garnish it with fried curry leave sprig, coconut and lemon slice.
  • Serve it hot with coconut chutney.

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  • 1 cup semolina(Rawa/suji)
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds(jeera)
  • 1 onion
  • 1 teaspoon mustard seeds
  • 6-7 curry leaves
  • 1 teaspoon split skinless black gram (dhuli urad dhal)
  • 1/2 teaspoon asafoetida(hing)
  • 1 medium tomato
  • 1-2 green chillies, finely+ chopped
  • 1 teaspoon sugar 1 medium carrot, peeled and finely chopped
  • 1/4 cup frozen green peas
  • Salt according to taste
  • Scraped fresh coconut for garnishing
  • Fried curry leaves sprig for garnishing
  • Coconut chutney for serving
Poha Recipe

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