INDIAN HEALTHY DIET BREAKFAST | WHAT YOU EAT AND DRINK AFFECTS YOUR WEIGHT | INCLUDE A VARIETY OF MULTIGRAIN FOODS IN YOUR DIET | THE WORD "BREAKFAST" MEANS "BREAKING THE FAST" FROM THE NIGHT BEFORE | BREAKFAST GIVES YOU THE ENERGY YOU NEED TO START YOUR DAY

INDIAN HEALTHY DIET BREAKFAST

 

INDIAN BREAKFAST FOOD

Along with exercise, diet is equally important for weight loss. What you eat and drink affects your weight. There are different diet plans and foods available for weight loss. Apart from this, you can also include multigrain foods in your diet. By including foods like Ragi, Sorghum, Bajri, and Satu in the diet, the deficiency of nutrients like fiber and proteins can be filled. Include a variety of multigrain foods in your diet. Some dishes you can easily make at home.

MULTIGRAIN IDLI

Idlis have minimum calories. So it is a great option for those who want to lose weight. You can use Ragi, Sorghum, Bajri, and Wheat to make multigrain idlis. Also, mix Fenugreek Seeds in it which helps in reducing DIABETES.

Ingredients for making Multigrain Idlis:

Millet flour - 1 cup

Ragi flour - 1 cup

Sorghum flour - 2 bowls

Urad Dal - 1/2 cup

Fenugreek seeds - 2 tsp

Salt - 1 tsp

Oil - For steamer only

Curry leaves - Multigrain for seasoning

How to make Idle: To make multigrain idlis, first wash the urad dal and fenugreek seeds in a bowl.

Now cook the Udid dal and fenugreek seeds in a pressure cooker till 1 to 2 whistles.

When the Daal is cooked, take it out in a large bowl and add ragi flour, millet flour, and sorghum flour.

Now add about 1/2 cup of water to this paste and make a smooth paste.

Add 1 tsp salt to this paste and keep it aside.

Cover the multigrain idli batter for at least 12 hours, so that it ferments.

If you want to make idli immediately after mixing the batter, add baking soda.

When the yeast rises in the dough, add half a glass of water to the mixture and keep it aside for 5 minutes.

Now grease the idli mold with a little oil and add the flour.

After this, cook the idlis till fully cooked and serve hot.

If you want you can add fenugreek seeds and curry leaves to the hot oil to enhance the taste of the idli.

5 Benefits of Eating Multigrain Idli

1. Oil and spices are not used to make any type of idli. So eating it does not cause digestive problems.

2. Idli does not contain trans fat or saturated fat. It does not increase weight and obesity.

3. Multigrain Idli contains a variety of nutrients, which help strengthen the immune system.

4. Ragi and millet are used to make multigrain idlis. Ragi and millet have very low cholesterol and sodium levels, which help in maintaining a healthy heart.

5. Multigrain Idli is rich in calcium, which helps in keeping bones healthy.

Multigrated Paratha

Eating multigrain paratha helps reduce obesity. Eating multigrain paratha will help you lose weight. Only you have to use minimum oil-ghee while making paratha. Paratha made from soya, ragi, and sorghum contains many nutrients.

Materials:

1 ½ cups white sorghum (sorghum) flour

1 cup black millet (millet) flour

1 cup whole wheat flour 

1 cup corn flour

⅓ cup bengal besan (besan)

¾ cup onion (finely chopped)

2 tsp ginger (grated)

7-8 garlic cloves (minced)

3-4 green chillies (finely chopped)

¼ cup coriander (finely chopped)

½ cup green garlic (finely chopped) (optional)

2 tsp chili powder

½ tsp turmeric powder (turmeric)

Salt to taste (about 3-4 teaspoons)

One and a half cups of water

Oil for frying

Whole wheat flour for rolling

Preparation: Combine all the ingredients in a deep bowl and knead a soft dough using enough water.

Divide the dough into 16-18 equal portions and roll each portion into a 15" diameter circle, using the rolling pin.

Place the rolled multigrain paratha on a hot griddle/ kadhai/ griddle.

Flip when the base is half cooked.

Spread some ghee/oil on the partially cooked portion.

Flip again and this time this side should cook more than the back side. You will see brown spots on multigrain parathas.

Spread some ghee/oil on this side as well.

Flip once or twice again until both sides are cooked well. Crispy brown spots should appear on the multigrain paratha. You can also press the edges of the multigrain parathas with a spatula or spoon so that they are fried well.

You can serve the multigrain parathas straight from the tawa/skillet to the serving plate. Serve the multigrain paratha hot with mango pickle, lime pickle, green chutney, or some yogurt.

Multigrain Chile

It includes foods like najani, jowar, semolina, besan. It is a great option for weight loss. By eating this chili, you will not feel hungry for a long time and will keep your stomach full. This will prevent you from eating extra calories.

Ingredients for Making Multigrain Chili:

Jowar flour - 1/4 cup

Wheat flour - 1/4 cup

Ghee - 1/4 cup

Finely chopped onion - 1/4 cup

Finely chopped tomatoes - 1/4 cup

Chopped Coriander – 2 tsp

Green chilli paste – 1/4 tsp

Cumin powder - 1/2 tsp

Turmeric - 1/4 tsp

Red Chilli Powder – 1/4 tsp

Oil – as needed

Salt - as per taste

How to make Multigrain Cheela: To make Multigrain Cheela, first add sorghum flour, wheat flour, and ragi flour in a bowl and mix all three well. After this, finely chop the onion, tomato, and green coriander. Add them one by one to the mixed batter and mix. Now add green chili paste, chili powder, cumin, and turmeric to this mixture and mix. Now add 1.25 cups of water to the mixture and mix to form a dough.

ONION POHA

If you eat poha for breakfast, you will feel energetic throughout the day. poha contains carbohydrates. Due to this, the body gets more energy. Eating poha for breakfast will keep you energized throughout the day. Even if you are a diabetic or a BP patient, it will be beneficial to eat this food for breakfast.

Ingredients Required for Making Poha:

Poha - 2 cups

Onion - 1

Pomegranate seeds - 1/2 cup

Green chillies - 3-4

Green Coriander - 3-4 tbsp

Turmeric - 1/2 tsp

Coriander - 1 tsp

Mustard - 1 tsp

Dill - 1 tsp

Sugar - 1 tsp

Curry leaves - 10-15

Peas – 1/2 cup (optional)

Asafoetida - 1 pinch

Lemon - 1

Shave - 1/4 cup

Oil - 2 tbsp

Salt - as per taste

How to Make Poha: To make tasty poha, first clean the poha and wash it 2-3 times with clean water. After this, keep the soaked poha on a sieve for some time and allow the water to drain. Meanwhile, finely chop the onion, green chilies and green coriander. If the rice in the sieve seems too dry, you can sprinkle some water on it. Now heat oil in a pan on medium heat. When the oil is hot, add mustard seeds, fennel seeds, hing, and coriander seeds and saute.

SPOILED PULSES

Eating broken pulses for breakfast is also beneficial. You can eat moong, and matki gram after waking up in the morning. Eating it regularly provides the body with plenty of protein, fiber, and minerals, which are considered essential for a healthy body.

1. SPROUT SALAD: Mix sprouted pulses, onion, tomato, coriander, cucumber, or any other vegetables of your choice to make this simple and tasty salad. Mix lemon juice and salt according to taste.

2. SPROUT STIR FRY - Enjoy this healthy salad with a mix of ground pulses, bell pepper, onion, and spices of your choice.

3. SPROUT AND VEGETABLE SOUP: Prepare a soup by combining sprouted pulses and different vegetables.

4. SPROUT WRAP: Place sprouted pulses, avocado slices, cucumber, and tomato slices on wheat germ and make a wrap. You will definitely love this healthy recipe.

5. SPROUT CURRY: Combine soaked pulses, onion, tomatoes, and wet coconut milk. Prepare curry by mixing salt and spices as per choice.

6. SPROUT PANCAKES: Divide the soaked pulses into the mix, then mix the chickpea flour with the coriander-spice mixture. Fry this mixture in oil and enjoy pancake with chutney or curd.

7. SPROUT SMOOTHIE: Blend mashed sprouts with bananas, berries, and almond milk in a blender. Strain the mixture into a glass and then drink it.

8. BOILED PULSES: Boil different split pulses in water. Mix salt according to taste and taste it.

9. SPROUT TIKKI: You can also make Tikki from sprouted pulses. Through this, many nutrients can be supplied to health.

Summary

Breakfast is the first meal of the day, usually eaten in the morning. The word "breakfast" means "breaking the fast" from the night before. Have you ever wondered why nutritionists and other health professionals recommend making your morning meal the biggest one? Well, because breakfast gives you the energy you need to start your day. When it comes to healthy and nutritious breakfast, Indian food tops the charts.

Indian cuisine has many types of breakfast that vary from region to region. Parathas are a North Indian favorite, while traditional idlis, Dosa, Upma, Appam, etc. And other dishes are favorites in South India. Similarly, West Indians love Dhokla, Poha, Khakhara, Vada Pav, and other dishes. The list goes on and on, providing us with many options.

Please be aware

All the information in the above article is collected from various websites through the internet. According to the subject, this information has been presented to you with necessary modifications. The Compiler does not take any responsibility for its authenticity and cannot guarantee 100% about the points and information presented therein. Readers are requested to enjoy reading.