Quick and Easy

Paneer Breakfast

: A Wholesome and Nutritious Paneer Sooji Chilla

Upma is one of the most popular dishes in South Indian cuisine. Best enjoyed in states like Kerala, Tamil Nadu, and Karnataka, Upma can be made quickly at home. While it is traditionally enjoyed with suji or semolina, there have been several innovations in this dish. One of the most popular innovations is Bread Upma that’s prepared with leftover or stale bread. This upma is also known as Bread Usli (in Konkani) and brings comfort in a single bowl. For those looking to upgrade this upma recipe, they can add vegetables of their own choice such as carrots, onions, peas, and capsicum etc. The use of spices, green chillies, curry leaves, and ginger gives the recipe a tantalising aroma. It uses pantry-staple ingredients readily available in the kitchen and can be prepared in 15 minutes, making it the best option for your kids' lunch boxes. Additionally, it is ideal for busy days when you are looking for fuss-free and tasty recipes. Pairing your bread upma recipe with masala chai is the best combination for your evening snack and breakfast.

Be it a festival or a special occasion, halwa is a dish that can be easily prepared using minimal ingredients. In regular homes, atta halwa is something that people usually make to celebrate occasions. However, to make it more nutritious, here’s a halwa recipe prepared with Khapli atta. Khapli atta halwa is an easy-to-make halwa recipe and a tasty delight to have after meals, especially as a dessert. Its preparation requires a single utensil, some basic ingredients like atta, sugar, ghee, water, and a simple roasting process for a soft, smooth halwa. It is mostly similar to kadha prasad, which is served in the gurudwara langar. This halwa recipe swaps regular wheat flour for premium Aashirvaad Chakki Khapli Atta, which undergoes 40+ quality checks before being delivered to your home. Khapli atta halwa is also made during celebrations and festivals, and served with puri and black chana at that time.

Ragi koozh is a soft, smooth porridge made of finger millet flour, which is one of the easiest first foods to give your baby. It is a simple dish that has been prepared by South Indian mothers and grandmothers for generations. Lovely for breakfast or as a weaning food, it's light on the tummy, tasty and will keep babies full for hours. It only takes 10 minutes to make this ragi recipe at home. First, make a smooth ragi paste without lumps by mixing it with a little water. Homemade and sprouted ragi flour that has been ground and roasted lightly is better for babies, as it is easier to digest and does not have any additives. Place the paste aside until water comes to a boil in a pan. After the water starts boiling, reduce the heat and add the ragi paste slowly while stirring continuously to avoid lumps. Continue cooking on low heat until it thickens and shines, stirring frequently, about 5 – 7 minutes. Let it cool to a comfortable warm temperature before serving. Serve it plain or diluted with a little formula milk. This baby food recipe is rich in calcium and iron, which are essential for the healthy development and strong bones of babies. It is also easy to digest, which makes it safe even for the most sensitive tummies, making it a good first meal choice for babies.