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My colourful breakfast
My colourful breakfast

Before you jump to My colourful breakfast recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. The overall economy is impacted by the number of men and women who suffer from health conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get us to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a couple of modest changes can positively impact day-to-day eating habits.

One way to address this to begin seeing some results is to understand that you do not need to alter everything immediately or that you should altogether get rid of certain foods from your diet. Even more crucial than wholly changing your diet is just substituting healthy eating choices whenever possible. Eventually, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to my colourful breakfast recipe. You can have my colourful breakfast using 46 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook My colourful breakfast:
  1. Use For beetroot suji upma-
  2. Use 1 cup semolina(suji)
  3. Get 1 cup grated beetroot
  4. Take 1 medium size onion finely chopped
  5. Provide 1 medium size tomato finely chopped
  6. Prepare 5-6 curry leaves
  7. You need 1 tablespoon finely chopped green chilli
  8. Prepare 1 teaspoon mustard seeds
  9. Prepare 1 teaspoon chana dal
  10. You need 1 teaspoon urad dal
  11. Take 1 teaspoon turmeric powder
  12. Prepare 1 teaspoon red chilli powder
  13. You need 1 teaspoon garam masala powder
  14. Get 1 tablespoon plus 1 teaspoon oil
  15. You need 1 teaspoon ghee
  16. Take 1 teaspoon sugar
  17. Take to taste salt
  18. Get 2 cups water
  19. Take For dry fruits stuffed paneer tikka
  20. Get 200 grams paneer
  21. Get 1/2 cup hung curd
  22. Provide 1 teaspoon turmeric powder
  23. You need 1 teaspoon red chilli powder
  24. Prepare 1 teaspoon cumin powder
  25. Use 1 teaspoon coriander powder
  26. You need 1 teaspoon garam masala powder
  27. Take 1 teaspoon tanduri masala powder
  28. Get 1 teaspooon ginger garlic paste
  29. Get 1/4 cup mixed dryfruits finely chopped
  30. Provide 1 tablespoon mustard oil
  31. Use 2 teaspoon oil
  32. Get to taste salt
  33. Use For mint and coriander chutney
  34. Get 1/2 bunch mint leaves
  35. Take 1 bunch coriander leaves
  36. Prepare 4 green chilli
  37. Take 5 garlic cloves
  38. Prepare 1 teaspoon cumin seeds
  39. Use 2 teaspoons lemon juice
  40. Take to taste salt
  41. Prepare For coral tulie-
  42. Get 1/2 cup water
  43. Get 2 teaspoons refined flour
  44. Get 1 tablespoon oil
  45. Take 1 tablespoon beetroot puree
  46. You need pinch salt
Steps to make My colourful breakfast:
  1. Method for beetroot suji upma. heat 1 teaspoon oil in a kadhai. Roast the semolina remove from heat and keep aside.
  2. Heat the oil in a pan. Add the mustard seeds, chana dal, urad dal and let them splatter.
  3. Add curry leaves, chopped green chilies, chopped onion and saute till the onions are translucent.
  4. Add chopped tomatoes, all the powder masala and cook till the tomatoes soft.
  5. Add grated beetroot mix well and cook for 5 minutes on medium flame.
  6. Method for dry fruits stuffed paneer tikka - Cut the paneer into thick slices now slit the paneer horizontally almost 3/4 of the way down to accommodate stuffing.
  7. Now place 1/2 teaspoon of dry fruits mixture in the slit of each slice of paneer spreading evenly. Repeat this procedure with all the paneer slices and keep aside.
  8. Add the stuffed paneer cubes into the marinade mixture, mix well and keep aside for 30 minutes.
  9. Heat a non-stick pan add oil and grill all the paneer cubes for 2 to 3 minutes. Dry fruits stuffed paneer tikka is ready.
  10. For mint coriander chutney add everything to a blender jar and blend well to make a fine paste. Mint coriander chutney is ready.
  11. For coral tulie - In a mixing bowl take water, flour, beetroot puree salt and whisk together until smooth. Heat oil in a pan, pour some batter into the pan wait until the batter splatters as the water leaves the oil. cook until the bubbles subside and the surface of the tulie starts to look matte. Gently removed the tulie from he pan and place it on tissue paper to absorb extra oil. coral tulie.

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