Indian breakfast recipes are as varied as they are delicious. It is believed that rice, lentils, and potatoes are the staple foods of the region. What can be called an Indian breakfast, however, can be quite different depending on places and times. Pick up any Indian recipe book and you will find many different breakfast recipes, each as different as the people who cook them. Some are developed using semi-processed, pre-packaged foods, while others are developed from fresh ingredients.
Since I am a Vegetarian and a Vegan, I cook up a storm, even for breakfast, and I try to eat a healthy diet. I would definitely say that I eat a lot of boiled vegetables and raw salads, and I love eating up all kinds of different Indian goodies. However, there are always those days when I would want to have upma (Indian Breakfast). Shredded wheat, coconut and cashew nuts make up the base of this upma, which is spiced with a little bit of chilli.
Low-carb upma (Indian breakfast) is a delicious recipe that is a bit spicy and can be made in a large quantity. Preparation time is 10-15 minutes. Amounts can be doubled or tripled easily.. Read more about low carb indian vegetarian breakfast recipes and let us know what you think.
Upma made with low-carbohydrate grains (Indian breakfast dish)
If you’re bored of eating eggs for breakfast, this classic South Indian vegetarian breakfast meal may be just what you’re looking for. It’s traditionally prepared with semolina, but why needs the carbohydrates when you can substitute it with cauliflower for a true low-carb meal?
10 + 15 meters Medium
In a food processor, pulse the cauliflower until it is fully broken down into couscous-sized bits.
In a wok or frying pan, heat the ghee and add the mustard seeds and cumin.
Add the chopped onion, curry leaves, ginger, green chili pepper, and peanuts as they begin to sizzle.
Fry until the onions are transparent, about 5 minutes on low-medium heat. Season with salt to taste.
Cook for a few minutes after adding the couscous-sized cauliflower.
Pour in enough water to nearly cover the mixture. With the cover on, cook for 10 minutes.
Make sure nothing adheres to the bottom of the pan by checking and stirring every few minutes.
Cook until all of the liquid has evaporated. Finish with a sprig of fresh cilantro.
Special equipment is suggested.
- Food processor or blender
In relation to this recipe
This dish was first published on Sahil Makhija’s blog Headbanger’s Kitchen as part of a partnership.
It’s always a great idea to have a stocked pantry in your home. But how many times have you ran out of something you needed? From spices to condiments to basic ingredients, you should always have a supply of staples on hand. What are your staples? Well, for a low-carb diet, the most common are beans, rice, and fruits.. Read more about low carb indian food for dinner and let us know what you think.
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