“Eat breakfast like a king, lunch like a prince and dinner like a pauper.” A healthy breakfast is super essential to kickstart your day. It is crucial for your body to receive the nutrition it needs and deserves to support you to carry out your daily activities. But variety in the food you eat early in the morning can be an issue. Your everyday poha, upma or eggs can be monotonous.
A quick and healthy breakfast recipe of Gobi paratha along with a tangy tomato chutney can help you switch up your breakfast for you and your loved ones.
This proves to be a healthy breakfast recipe for weight loss as suji and gobi (cauliflower) are the stars of the dish. The highly fibrous gobi is considered to be a rich source of nutrients and helps you battle heart diseases as well as cancer. Cauliflower is very low in calories. At the same time, it contains almost all of the vitamins and minerals that we need. Gobi’s high fibre and water content is the reason why it is so low in calories. This makes it perfect for weight watchers. Cauliflower also contains sulforaphane, a plant compound with beneficial effects such as the reduced risk of cancer, heart disease and diabetes.
A common ingredient in both the chutney and the paratha, coriander powder helps you achieve the perfect earthy flavour. The Tata Sampann Coriander Powder is made out of handpicked coriander seeds from the farms of Kumbhraj, home to the best coriander in the country. The essential natural oils are retained ensuring that the best quality ingredient with maximum nutritional benefits is reaching you.
- 4 roughly chopped tomatoes
- 1 roughly chopped onion (optional)
- 2 inch chopped ginger
- 3 dried chillies
- 2 tbsp jaggery
- 1tsp mustard seeds
- 1tsp Tata Sampann chana dal
- Few curry leaves
- 1 tsp Tata Sampann urad dal
- 1 pinch hing powder
- 1 tsp Tata Sampann coriander powder
- ½ tsp Tata Sampann garam masala
- 1tsp Kashmiri red chilli powder
- Salt to taste
- In a pan, heat 1tbsp oil and add the mustard seeds, chana dal, urad dal, curry leaves and hing powder.
- Under a minute, add to it the chopped onions, tomatoes and ginger and also the dried chillies.
- Toss the pan mixing all ingredients.
- Add salt as per taste.
- Add to the mixture, the Tata Sampann Spices, coriander powder and garam masala and sauté the mixture.
- To it add around ¼ cup water and a few small pieces of dried tamarind to get the slightly pungent taste.
- Close the lid and on a low flame cook the mixture for around 10-12 minutes till the tomatoes and onion cook properly.
- Now add the jaggery and Kashmiri red chilli powder to achieve that bright red colour and stir.
- Keep the mixture aside to cool for 10 minutes to obtain the enhanced flavour.
- Add the cooled mixture into a mixer, add ¼ cup water and grind it into a fine paste.
Your delicious restaurant-style chutney is ready to accompany your favourite dishes.
GOBI AND SUJI PARATHA -
- 2 cups fine semolina (suji)
- 1 cup curd
- ½ tsp baking soda (can be replaced with 1tsp baking powder or eno)
- 700-800g chunky grated cauliflower
- A handful of chopped coriander leaves
- 2-3 finely chopped green chillies
- 2inch grated ginger
- 1tsp red chilli powder
- 1tbsp Tata Sampann coriander powder
- 1tsp black pepper
- 2 pinches ajwain seeds
- Salt to taste
- Firstly, ensure your semolina is super fine, you could grind it in the mixer to achieve the perfect result.
- In a bowl, combine the finely ground semolina powder, a pinch of salt and curd. Add 1 ½ cup water and whisk until a watery batter-like consistency is achieved and leave it to set aside for about 10-15 minutes.
- Once the batter has settled, add to it baking soda and mix thoroughly adding a little water if required.
- In another bowl, mix the grated cauliflower, chopped green chillies and coriander and ginger together.
- Add to it the Tata Sampann Spices, red chilli powder and coriander powder. Add black pepper, ajwain and salt for taste.
- In a hot pan, add some oil and spread the batter in the circular shape. To it, add the cauliflower mix and carefully settle it on top of the batter.
- Make sure that the pan is on a low/medium flame for the cauliflower to cook perfectly.
- Flip your paratha and cook till it is golden-brown and crispy.
It is this easy to accomplish a healthy morning breakfast which pleases your taste buds as well.
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