Breakfast on the go
It’s the era of breakfast-on-the-go and the ‘eating on the go’ syndrome is catching up fast. People today are in a rush and there are many who even end up skipping their breakfast because they’re short on time. It’s practical to eat on the go as commuting does consume a good portion of one’s time and eating on the move saves one the time they take to eat at home. People who can’t rise early and those with fast-paced lifestyles can opt for something that is easy to make and carry.
We caught up with Aditya Bal who hosts the culinary show, Chakh le India. He shares two recipes that make for perfect breakfast-on-the-go options. “Breakfast on the move is catching up fast. Fruit salads and rolls made from leftover rotis and subzi are great breakfast-on-the-go options as they can be made in a jiffy,” he says. “Smoothies are not popular here yet but are an excellent option. One can experiment with the fruits of one’s choice and blend it with basil — a healthy herb that’s big on antioxidants. Smoothies are easy to make, filling and healthy,” he adds.
wrap in a jiffy
INGREDIENTS
1 leftover roti
1 tsp olive oil
1 egg
250 gms leftover potato subzi
Lettuce as required
Cucumber as required
Spring onions as required
1 tsp jalapenos
1 tsp olives
A few springs of coriander leaves, chopped
A slice of cheese/ham (optional)
Salt and pepper to taste
METHOD
Heat a pan, pour the olive oil and mildly fry the leftover roti till it gains colour and resembles a paratha. Keep aside. Pour the yolk into the pan and heat gently and flip when it has a little oozy complexion. Put the flipped egg on the roti, add the spring onion, cucumber, lettuce, jalapenos, olives and sprinkle salt and pepper on it. You can add a slice of cheese or ham depending on your preference. Wrap it up and put it in an aluminum foil.
mango smoothie
INGREDIENTS
1 mango (peeled, chopped)
3 tbsp curd (whipped)
200 ml orange juice
A few basil leaves
Juice of a lime
1 tbsp museli (optional)
1 tbsp almonds (optional)
Honey/sugar for taste
METHOD
Pour the chopped mango pieces, orange juice, basil leaves, lime juice, honey or sugar in to the blender and blend. Pour the mixture in a glass that you can carry along. Garnish with museli or almonds if you wish.
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