As September is Better Breakfast Month, here is how you can ensure your breakfast is not just better but also nutritious.
‘Eat breakfast like a king’ is an old adage. In today’s fast paced age, this does not ring truer as breakfast fuels your day. So why not make sure it packs a punch? Wondering how? These recipes will help.
Pumpkin Pancakes served with a Mint Yoghurt Chutney courtesy Swheta Mutreja Aggarwal, Founder & Chef, Kookie Cake Crumble
Pumpkins are a good source of fibre. They are rich in vitamins and minerals and low in calories which makes it a healthy breakfast option. They support liver function and are rich in antioxidants. Red Bell Pepper is rich in vitamins and minerals. As they are primarily composed of water, they have a good amount of dietary fibre and are rich in antioxidants, which help protect cell damage. Hence this dish makes a healthy breakfast option.
Ingredients
For the Pancake Mix
- Pumpkin Peeled & Grated 10.6 ounces
- Red Bell Pepper finely chopped one quarter
- Chickpea Flour / Besan 3.5 ounces
- Water just to make a thick batter consistency
- Salt as per taste
- Fresh Coriander finely chopped 1 teaspoon
- Fresh Green Chillies, deseeded and finely chopped ½ only
- Olive Oil 2 tbsp
For the Mint Yoghurt Chutney
- Fresh Coriander 1 bunch
- Mint Leaves: a few sprigs
- Deseeded Green Chilli 1 No
- Salt as per taste
- Cumin Powder ½ tsp
Method
- To make the mint yoghurt chutney, blend all the ingredients together and make it into a smooth mix.
- For the pancakes, make a batter of the chickpea flour, or besan, and water to form a thick consistency. Add salt as per taste. Mix in the grated pumpkin, chopped red bell peppers, chopped coriander, and chili.
- Take a flat pan and pour the mixture into thick small rounds. Cook with olive oil on each side on a slow flame. Let this turn golden brown on each side. Serve hot with the mint yogurt chutney and enjoy!
Pomegranate and almond Yogurt Parfait courtesy Jaswanth N, Chef de Partie, Taj Connemara, Chennai
Pomegranates are rich in antioxidants, especially punicalagins, which protect cells from damage. They support heart health by improving blood circulation and lowering blood pressure. Their anti-inflammatory properties help reduce risk of chronic disease, boosts immunity with high Vitamin C content, and may improve memory and brain function. They also aid digestion and supports gut health due to dietary fiber.
Ingredients
- Pomegranate seeds 3.5 ounces
- Greek yogurt: 7 ounces
- Honey: 10 ml
- Oats: 1.05 ounces
- Almonds: 0.1 ounces
- Pumpkin seeds: 0.1 ounces
Method
- Dry roast oats lightly in a fry pan until golden and crunchy. Allow to cool.
- In a glass, add a layer of Greek yogurt, followed by pomegranate seeds.
- Drizzle a little honey and add roasted oats.
- Repeat the layers once more.
- Garnish with pumpkin seeds and almond. Serve chilled.
Mediterranean Breakfast Tart courtesy of Heritage Village Resort & Spa, Goa
This is a crispy sourdough bread topped with savory tomato concasse, creamy goat cheese, and briny black olives—a wholesome breakfast with a Mediterranean soul. Refreshing light starters like the Mediterranean Breakfast are thoughtfully curated to balance taste and wellness. Guitry Velho, Director & Vice President, Heritage Village Resorts & Spa, Goa, shares, “A nourishing breakfast is the foundation of a good day. At Heritage Village, we craft dishes that celebrate freshness, health, and flavor—so every guest begins their morning with joy and vitality.”
Ingredients (Makes 4 tarts)
- Sourdough Bread – 2 (cut into 4 squares)
- Tomatoes – 2 large (blanched, peeled & finely chopped)
- Olive oil – 2 tbsp
- Garlic – 2 cloves (minced)
- Onion – ½ medium (finely chopped)
- Black olives – ¼ cup (sliced)
- Goat cheese – ½ cup (crumbled)
- Spring onions – 2 tbsp (chopped)
- Fresh dill – for garnish
- Salt & black pepper – to taste
Method
- Prepare the Tomato Concasse: Heat olive oil in a pan, sauté garlic and onion until golden. Add chopped tomatoes and cook down until thick and saucy. Season with salt and pepper.
- Prepare the Sourdough Bread:Preheat oven to 180°C. Place sourdough bread squares on a baking tray lined with parchment paper. Use a fork to prick the center lightly (to prevent puffing too much).
- Assemble: Spread a spoonful of tomato concasse on each pastry square. Top with black olives, crumbled goat cheese, and a sprinkle of spring onions.
- Bake: Bake for 12–15 minutes until pastry is golden and crisp.
- Serve: Garnish with fresh dill and cherry tomatoes on the side. Best served warm.
