Quick breakfast ideas for weekend


Try out these amazing quick and healthy recipes and make your weekend a memorable one!
Raspberry Oatmeal Bars Recipe
Plain Flour (Maida) – 5 cups
Oats – 4 cups
Caster Sugar – 1 cup
Dark Brown Sugar – 1 cup
Almonds (or Cashew Nuts or Pistachios) – 1 1/2 cups, lightly toasted, finely chopped
Butter – 2 1/4 cups, unsalted, cubed
Raspberry Jam – 3 cups
Sea Salt – 1 tsp
Baking Soda – 1 tsp
– Combine the flour, oats, caster sugar, brown sugar, salt, baking soda and almonds in a bowl.
– Mix well until well blended.
– Gradually add the butter and mix until it resembles a wet sand.
– Transfer 3/4ths of the mixture to a large, greased baking tin lined with parchment paper.
– Place it in a preheated oven at 350F/175C and bake for 20 to 30 minutes or until the crust is lightly brown.
– Remove the tin and spread the raspberry jam on top.
– Add the remaining mixture and bake for another 30 minutes or until the top is golden brown.
– Remove and cool completely.
– Cover with a plastic wrap and keep it in the fridge for 8 hours or overnight.
– Cut into individual bars and serve. image viaIngredients:
Baguette – 1 large (You can also use regular bread slices if preferred)
Butter – 125 gms
Garlic – 4 cloves, minced
Mint Leaves (or Mixed Herbs) – small handful, finely chopped + extra
– Combine the mint leaves, garlic and butter in a bowl.
– Mix well.
– Slice the baguette into 15 to 20 slices. Do not cut all the way through, keep it still intact at the base.
– Spread the garlic butter mixture on every slice.
– Wrap the baguette in a foil and place it on a baking tray.
– Place it in a preheated oven at 200C/400F.
– Bake for 5 minutes and remove the foil.
– Put it back into the oven and bake for another 5 minutes or until crisp.
– Remove and cut it into individual slices.
– Sprinkle a bit of mint leaves and serve at once.
Moong Dal Chaat RecipeIngredients:
Moong Dal – 2 cups
Salt as per taste
Ginger Garlic Paste – 1 to 2 tsp
Oil as required
Onions – 1/2 cup, finely chopped
Green Capsicum – 2 tblsp, chopped (optional)
Tomatoes – 1/4 cup, finely chopped
Green Mango – 1/4 cup, finely chopped
Carrot – 2 to 3 tblsp, grated
Plain Sev – to garnish
Coriander Leaves – few, chopped
Lemon Juice – 1 tsp
– Pressure cook the moong dal until 2 to 3 whistles
– Heat little oil in a pan.
– Add the cooked dal, salt, ginger garlic paste and saute for a minute.
– Add the onions, tomatoes, mango, carrot and stir-fry for a minute.
– Switch off the flame.
– Add lemon juice and mix gently.Transfer to a serving dish.
– Sprinkle some sev and coriander leaves.
– Serve at onceYou can also use sprouted moong dal. If you are using sprouted moong dal, then no need to pressure cook.

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