01/6Belly fat-busting recipes for breakfast Belly fat can be stubborn and hard to get rid of, but it is not impossible to burn. Regular exercise and healthy changes to your diet can gradually bring about a huge difference. All you need is consistency and commitment. Having said that, make […]
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01/6Belly fat-busting recipes for breakfast
Belly fat can be stubborn and hard to get rid of, but it is not impossible to burn. Regular exercise and healthy changes to your diet can gradually bring about a huge difference. All you need is consistency and commitment. Having said that, make sure you start your day right with a wholesome breakfast that is low on calories but high on nutrition. Here are some belly fat-busting breakfast recipes for your weight loss journey.
Also read: Ragi, Jowar, Bajra: Do's and don'ts of eating millets
Ingredients:1 cup oats3 tsp oil/ghee1 tsp mustard seeds1 tsp chana dal½ tsp urad dal½ tsp cumin/jeera½ tsp ginger paste2 finely chopped chillies1 grated carrot¼ tsp turmeric½ cup rava/semolina/suji½ cup curd/yogurt1 cup water2 tbsp finely chopped coriander¾ tsp saltRoast oats in a tawa. Grind them in a mixer to form smooth powder. In a pan, heat oil, and add mustard seeds, cumin seeds, urad dal, chana dal and ginger paste. Add finely chopped onions, green chillies, grated carrots, and finely chopped coriander. Add turmeric powder and salt to taste and fry. Now, add the rava and roast on low flame. Next, add powdered oats and mix together with curd. Create a proper idli batter. Pour the batter in greased idli steamer plates and steam for 15 minutes. Once ready, serve warm.
Ingredients:1 cup moong dal1 chili1 inch chopped ginger1 tsp cumin/jeera¼ tsp turmeric2 tbsp corianderAsafoetida½ tsp saltWaterCooking oil Firstly, wash and rinse the moong dal and let it soak in water for 2-3 hours. Drain the water and add to the blender. Add chili, ginger and cumin seeds and blend to form a smooth batter. Next add turmeric, coriander, hing and salt to the mixture. Blend well and add water to form a batter with a flowing consistency. Pour a ladle of batter onto a hot tawa and spread gently in a circular motion. Sprinkle some oil over the chilla. Cover and let it cook on medium flame. Flip the chilla to cook on both sides. Serve with green chutney.
Ingredients:1 cup quinoa½ cup rolled oats½ cup urad dal¼ chana dal¼ rice½ tsp methi/fenugreek seedsSalt to tasteAdd quinoa, chana dal, urad dal, and rice in a mixing bowl. Wash and rinse them well. Soak in water and leave overnight. Drain it the next morning and add to a blender to form a fine paste. Add salt and water gradually to get a smooth batter. Transfer the batter into a container. Heat a tawa. Take a ladle full of the batter and pour it on the tawa, spread gently in a circular motion. Sprinkle some oil on it and let the dosa cook on one side until crisp. No need to flip. Fold the dosa in half into a semi circle and serve warm with chutney.
Ingredients:2 cups poha1 finely chopped onion½ tsp cumin seeds1 finely chopped green chili1½ tbsp peanuts¼ tsp turmeric powder1½ tsp lemon juice½ tbsp sugar2 tsp oil2 tbsp finely chopped coriander leavesSalt to tasteWash and rinse the poha. Don't leave it to soak or the poha will break. Repeat the process and set aside in a large bowl. Heat a pan and roast peanuts. In the same pan, pour 2 tbsp oil, add cumin seeds, and let it crackle. Add all the vegetables and saute for 2-3 minutes. Cover the pan and let it cook for 1 minute. Now add turmeric and softened poha and mix well. Cover and cook on low heat. Sprinkle a little water if you feel the poha is too dry. Garnish with coriander leaves and peanuts and serve.
Ingredients:1 cup sabudana½ cup peanut2 tbsp ghee1 tsp cuminfew curry leaves1 inch finely chopped ginger2 finely chopped chillies1 boiled and cubed potato½ lemon2 tbsp finely chopped coriander1 tsp sugarSalt to taste¾ cup waterWash and rinse the sabudana. Rub the sabudana to remove excess starch. Soak in water for 4-5 hours. At the end of the time limit, the sabudana should be soft and easy to crush with fingers. In a pan, roast peanuts. Transfer to a blender to form a coarse powder. Add it to the soaked sabudana. add sugar and salt. Mix well. In a large saucepan, heat oil or ghee. Add cumin seeds and curry leaves. Let it crackle. Next add 1 inch ginger, 2 chili and 1 potato. Now add the sabudana mixture and stir. Cook until they're translucent. Add ½ lemon and garnish with coriander. Serve hot.
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