Top #5 Healthy Breakfast Options In India

Breakfast is one of the most important meal of the

day, as you start your day with it. at times it is skipped because of shortage of time. always try to keep some time to have your breakfast.

1. Kanda Poha

Another tasty and healthy brekkie on the go can be Onion Poha. The famous Maharashtrian dish is extremely rich in carbohydrates, protein. Served with lemon and coriander, this dish is perfect for people who are trying to lose weight.(Stay away from bhujia, guys! It's unhealthy af.)

2. Paneer Bhurji

Paneer Bhurji or say, cottage cheese bhurji can be a protein-rich breakfast. Served with thepla or paratha, Paneer bhurji is a wholesome breakfast option. This can also be the best choice for brunch.

3. Masala Omelette

Experience the depth of flavours and heat in this Indian-inspired omelette. Made with curry powder, garam masala and green chilli - there is plenty of spice to enjoy. 

4. Besan Ka Cheela

Another desi full of health brekkie, Besan or Chickpea flour is loaded with protein. Your body is ready to absorb the maximum amount of nutrients in the morning, besan cheela with green chutney or some pickle can be the best for you.

5. Idli Sambar

Many people's favourite food combo, Idli-sambar is a super healthy super food. Full of vitamins, minerals and protein, this dish tops the list of idle breakfast. Eat your idlis with some coconut chutney and have a great morning!

Top #10 Restaurants In Delhi/NCR That Serve Mouthwatering Non-Veg Thalis

1. Andhra Bhavan

Good, Authentic andhra food. No frills. The service here surprisingly polite. Generally such state run canteens have great food but arrogant people. We had thalis (which is compulsary for every person)and chicken fry. Chicken was super spicy. All the chutneys, sabzi, daals, sambhar,rasam were absolutely delicious. Good to have non fancy place tht just serbes good food and nothing else.

2. Anand Restaurant

One of my fav places to eat when on low budget or want to eat some good desi chicken.

Anand is famous for its chicken biryani and its totally worth it.
I love their non veg thaalu which is reasonably priced at less than Rs 250 and which is worth every penny.
If you are a spice lover and have good tolernace of spice and true non veg lover then this is the place for you.
Go for it. You will love it.

3. Moti Mahal Delux Tandoori

Another famous place that sure needs no introduction, they have been winning our hearts with their signature Butter Chicken for decades now! Imagine how the thali would be like!

4. QD's Restaurant,

Qds is your one stop to treat yourself to happiness with a delicious meal and getting rid of the blues of the boring day.QDs offers up an array of scrumptious dishes and delicacies. It serves Indian and Chinese cuisines with a lot of smiles and happiness around.

5. Rajinder Da Dhaba

This dhaba is always on the map of foodies. And is on my map too. Went there on Friday evening, the joint was crowded and people having their meals here and there. I ordered mutton seekh kabab, chichken Tikka, goulati kabab and shwarma. Accompanied with romali roti and mughlai paratha. Total bill around 600. Each dish was unique in taste and quantity is sufficient. Mutton seekh kabab were little hard to chew but the taste was good. One should try their goulati kabab and if you are a shwarma lover then come here instead of going al-bake coz here the chutney and the filling will not disappoint you. And your taste buds will be on cloud 9. If you haven't visited here then give it a try, it's a paradise for foodies that too not hard on pocket.

6. Karim's

One of the oldest gem of old Delhi... The place was crowded with people and we got the seat after 10-15 minutes. We ordered mutton seekh kabab, mutton korma, chichken jhangiri and tandoori roti. Each dish has it's own unique taste and will surely relish your taste bud. Lastly we ordered kheer which was not that good in taste.

7. Punjabi By Nature 2.0

This particular chain is very nice, huge and with a perfect ambience. The portion size is huge compared to what you get anywhere else. Tried the Lamb chops which were perfectly cooked with a very nice spice blend. Murg tandoori is a must try if you are a tandoori chicken fan. Meat masala was nice without being greasy. The thing which annoys is the weak service. I visited this place 4 times and each time the person in charge of our table went missing after taking the order. I dont know what really is wrong with them because each time i visited, one attendant would make us sit and then vanish. The attendants appear to be busy and disinterested. This is not a deal breaker but sometimes gets annoying.

8. PIND BALLUCHI

The restaurant is located in one of the most famous hotspot of New Delhi i.e. Connaught Place. The restaurant is really big and is designed very well. The ambiance is really good and it gives a break from the heavy traffic outside.

9. Kake Da Hotel

This place is legendary and I was here with my Odiya friends to have butter chicken. Being veg I was confined with my Dal makhani and they ordered Butter chicken, though the waiter suggested other dishes twice which we neglected and after tasting the first bite of the chicken my friends regretted why didn't the listen. So important lesson learned always listen to what your server says. About Dal Makhani it was quite average and mildly spiced, added some lemon and salt as per taste to make it eatable. It was hell crowded surely a paradise for non-veg lovers. But that day was not our day and we had a bad experience.

10. Al Jawahar

Loved the every bit of food as we ordered mutton seekh, along with badam pasanda, kaleji gurda, and chicken changezi. Everything was spot in with a right balance of flavours, smell and taste.

Must Try These 5 Mouth-Watering South Indian Dishes

Below are ten South Indian dishes to try if you have the chance to come upon a South Indian restaurant. You won’t regret it!

1. Dosa

A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.

Ingredients

• 1-1/2 cups long grain rice
• 1/2 cup urad dal (polished black lentil or white lentil)
• 3 quarts water
• Salt
• 1 medium onion, chopped
• 1 – 2 green chilies, chopped
• 1 Tbs. ghee (clarified butter) or regular butter
• 1/2 tsp. black mustard seeds
• 1/2 tsp. chana dal (split black chickpeas)
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• 2 large potatoes, boiled
• 8 oz. coconut, cilantro and tomato chutney (optional)
• 16 oz. sambar (vegetable lentil stew, optional)

Directions

1. Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. Strain.
2. Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.
3. Salt to taste.
4. Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.
5. Prepare Masala Dosa Filling: Add oil or ghee to a skillet.
6. Add mustard seeds and chana dal.
7. Shake mixture over the flame until golden brown.
8. Add curry leaves (whole leaf), green chiles, and onions.
9. Sprinkle turmeric powder and salt (for taste). Stir.
10. Break up boiled potato into small chunks and add them to your mixture. Add water and stir.
11. Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.
12. Pour batter into a greased skillet.
13. Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.
14. Brush on ghee (or regular butter) to frying dosa.
15. Place filling near the center of the dosa.
16. Lightly lift the edges of the dosa.
17. Begin rolling from the edge of the dosa as you would a wrap.
18. Remove dosa from hot top or skillet.
19. Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)

2. Idli 

Most authentic recipes especially for any occasion or in temple feast. but due to the busy life, most of the urban dwellers and restaurant owners have adapted to prepare with idli rava or rice rava. basically, idli rava is prepared with rice but has a fine and coarse shape similar to rava or semolina. in other words, only the urad dal is soaked and grounded which is later mixed with idli rava to form a thick idli batter. there isn’t any change in the ratio and still, follow the same. moreover, with the addition of coarse idli rava, it gives a nice texture to the final idli. generally grounded rice batter yields spongy and chewy idli, whereas idli rava makes it very soft idli.

Ingredients (1 cup = 250 ML)

• 1 cup urad dal
• 2 cup idli rava / rice rava / cream of rice
• 1 tsp salt
• oil to grease

Instructions

1. firstly, in a large bowl soak 1 cup urad dal for 4 hours.
2. drain off the water and transfer to blender or grinder.
3. blend to smooth and fluffy batter adding water as required.
4. transfer the batter to a large bowl. keep aside.
5. now in another bowl take 2 cup idli rava.
6. rinse the idli rava with enough water and drain off the water.
7. repeat this for 2 or 3 times or till water runs clean.
8. squeeze off water from idli rava and add to urad dal batter.
9. mix well making sure rava and urad dal are combined well.
10. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
11. after 8 hours, batter doubles indicating well fermented with air pockets present.
12. add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
13. scoop the batter into idli plate greased with oil.
14. place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
15. finally, soft idli recipe are ready to serve along with chutney and sambar.

3. Sambhar Vada

Most South Indians consider breakfast incomplete without Medu Vada. Whether they have idli, dosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring vada! Serving them fresh with sambhar and coconut chutney however is doubly delightful.

Ingredients (1 cup = 250 ML)

for sambar:

• ½ cup toor dal
• 1 to mato
• ¼ tsp turmeric / haldi
• 1½ cup water
• 3 tsp oil
• 1 tsp mustard / rai
• pinch of hing / asaofetida
• 1 dried red chilli
• few curry leaves
• 2 green chilli slit
• ½ onion petals
• ½ cup tamarind extract
• ½ tsp jaggery / gud
• 1 tsp salt
• 1½ cup water
• 1 tbsp sambar powder
• 1 tbsp ghee / clarified butter

for vada:

• 1 cup urad dal
• 2 green chilli finely chopped
• 1 inch ginger finely chopped
• few curry leaves finely chopped
• 2 tbsp coriander finely chopped
• 1 tbsp dry coconut / kopra chopped
• pinch of hing / asafoetida
• 2 tbsp rice flour
• ½ tsp salt
• oil for deep frying

Instructions

1. firstly, pressure cook ½ cup toor dal, 1 tomato, ¼ tsp turmeric and 1½ cup water for 5 whistle.
2. in a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves.
3. also saute 2 green chilli and ½ onion for a minute.
4. now add ½ cup tamarind extract, ½ tsp jaggery and 1 tsp salt. mix well.
5. boil for 10 minutes or till tamarind extract gets cooked well.
6. add in whisked dal and tomato. mix well.
7. also add 1½ cup water and adjust consistency. boil well.
8. furthermore add 1 tbsp of sambar powder and stir well.
9. add in 1 tbsp ghee and boil for 2 minutes.
10. finally sambar is ready to serve with vada or idli.

4. Uttapam

A traditional delicacy from down South which literally means 'poured appam' in Tamil. Uttapam is a dosa-like preparation made with the batter of rice, dhuli urad dal and fenugreek seeds.

How to Make Uttapam

• 
  

• 1. Soak rice, daal and methi in water for 5-6 hours.

• 2.Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.
• 3.Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.
• 4.It will spread a little. When the edges start browning a bit, pour a trail of oil around it.
• 5.Turn it over and let it brown on the other side too.
• Prepare onion uttapam:
• 1.Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.
• 2.Serve hot.

5. Sambhar

sambar recipes including for rice and for south indian breakfast recipes. but this recipe is unique compared to my previous one, especially with the sambar powder or masala. basically with all the dry spices in the masala, i have also added dry desiccated coconut and roasted it with other spices. adding coconut gives a nice texture and flavour to the sambar and that’s how hotel sambar recipe is prepared in restaurants. 

Ingredients (1 cup = 250 ML)

for sambar powder:

• 2 tsp oil
• 1 tbsp coriander seeds
• 1 tbsp chana dal
• ½ tsp cumin / jeera
• ¼ tsp methi / fenugreek seeds
• ½ tsp pepper
• 4 dried kashmiri red chilli
• few curry leaves
• 2 tbsp coconut grated

for hotel sambar:

• 1 cup tamarind extract
• ½ tsp turmeric
• 1 tsp  jaggery
• 2 green chilli slit
• few curry leaves
• ½ onion petals
• 5 beans chopped
• 1 carrot chopped
• 2 drumsticks chopped
• 1 tomato chopped
• 1 tsp salt
• 1 cup water
• 1½ cup toor dal cooked
• 2 tbsp coriander finely chopped

for tempering:

• 2 tsp oil
• 1 tsp mustard / rai
• 1 dried kashmiri red chilli
• few curry leaves

Instructions

1. in a kadai take 1 cup tamarind extract, ½ tsp turmeric, 1 tsp jaggery, 2 green chilli and few curry leaves.
2. also, add vegetables and 1 tsp salt.
3. cover and boil for 10 minutes.
4. further, add 1 cup water and 1½ cup toor dal.
5. boil the mixture well.
6. now add 3 tbsp of prepared sambar powder and mix well.
7. boil for 2 minutes or till flavours of sambar powder is absorbed completely.
8. pour the tempering over sambar.
9. also, add 2 tbsp coriander leaves and mix well.
10. finally, hotel sambar is ready to serve along with hot steamed rice.