5 best and quick breakfast for working women
Poha is a popular Indian dish made with flattened rice flakes. It’s a quick and easy breakfast or snack option. Then are the directions to make Poha using the constituents you mentioned
2 finely diced onions and cumin seeds
curry leafs 1 coliseum soaked puffed rice in water
3- 4 green chilly 3 tbsp oil painting
peanuts 1 potato
red chili greasepaint swab
turmeric greasepaint coriander
half bomb juice 1tspoon sugar.
Heat oil painting in a wok or frying visage over medium heat.
Add cumin seeds and curry leaves to the hot oil painting and let them expectorate for a many seconds.
Add the green chilies and peanuts to the visage. Sauté them for a nanosecond until the peanuts turn slightly golden.
Add the cubed potatoes to the visage and mix well.
Sprinkle some swab, turmeric greasepaint, and red chili greasepaint over the potatoes. Stir to cover the potatoes unevenly with the spices. Cook for a many twinkles until the potatoes are tender.
Add the finely diced onions to the visage and sauté until they turn golden brown.
Drain the soaked puffed rice and add it to the visage. Mix gently to combine all the constituents. insure the puffed rice is well carpeted with the spices.
Squeeze the juice of half a bomb over the poha and mix well.
Sprinkle sugar over the phone for a touch of agreeableness. Mix again.
Eventually, embellish the poha with fresh coriander leaves.
Serve the poha hot and enjoy!
- SABUDANDA KHICHADI
Sabudana is gluten-free and provides a good source of carbohydrates, making it a stuffing and energy-rich component. It’s also low in fat and protein. The plums are small, round, and translucent, with a leathery texture when cooked.
Soaked Gabbana in water1/4 coliseum roasted
2tbst oil painting grind peanuts
cumin seeds 1tspoon 2green chilli
curry leafs one potato
1 bomb juice swab
Soak the sabudana in water for a many hours or overnight until they come soft and translucent. Drain any redundant water.
Heat oil painting in a wok or frying visage over medium heat.
Add cumin seeds to the hot oil painting and let them expectorate.
Add the green chilies and curry leaves to the visage. Saute for a nanosecond to release their flavors.
Add the cubed potatoes to the visage and mix well. Sprinkle swab over the potatoes.
Cook the potatoes until they come tender and slightly crisp on the outside.
Add the soaked sabudana to the visage and blend gently to combine with the other constituents.
Sprinkle the ground peanuts over the sabudana admixture and mix well.
Squeeze the juice of one bomb over the khichdi and mix it in. Acclimate the bomb juice according to your taste preferences.
Cook the sabudana khichdi for a many twinkles, stirring sometimes, until the flavors immingle together and the sabudana becomes translucent and cooked through.
Garnish with fresh coriander leaves
Serve the sabudana khichdi hot and enjoy it as a light and succulent mess or snack.
- VEGGIE AND CHICKEN SORTE
Veggie and funk Sorte is a scrumptious dish that combines boneless funk with a variety of vegetables. It offers a balanced blend of proteins and nutrients from the funk and the multifariousness of veggies used.
1 Gram boneless funk 1 red and 1 unheroic bell pepper
1 gram boiled mushroom 1 small broccoli and 1 capsicum
1tbst adulation 1tbst black pepper greasepaint and swab
Preheat a visage over medium heat and add adulation. Allow it to melt.
Sprinkle the black pepper greasepaint into the melted adulation and mix well.
Add the minced red and unheroic bell peppers to the visage and sauté them for about a nanosecond.
Cut the capsicum and broccoli into small pieces and add them to the visage. Stir- fry the vegetables for a many twinkles until they’re slightly tender.
Add the boiled mushrooms to the visage and continue to stir- shindig.
Cut the boneless funk into small, unevenly sized pieces and add them to the visage.
Sprinkle some further black pepper greasepaint and swab to taste over the funk and vegetables.
8. Stir everything together and cook until the funk is completely cooked and the flavors are well combined.
9. Once cooked, remove from heat and serve hot.
- BREAD OMELETTE
A chuck omelet is a popular and easy-to-make breakfast or snack item. It combines the virtuousness of eggs with the flavors of onions, green chilies, and coriander, all squeezed between slices of chuck. It’s a quick and satisfying dish that can be enjoyed by people of all periods.
2 slices Brown chuck
coliseum finely diced onions 2 diced green chilly
and some finely diced coriander 1tspoon oil painting
Pinch of red chilly greasepaint swab
Toast a visage and add oil painting to it.
In a coliseum, beat the eggs. Add finely diced onions, green chilies, coriander, red chili greasepaint, and swab to the beaten eggs. Mix well.
Pour the admixture of beaten eggs into the heated visage with oil painting.
Place the brown chuck on top of the egg admixture in the visage.
Flip the chuck and let it repast.
Flip and fold the chuck to form a square shape.
Cook until the omelet is done to your asked position.
Serve the chuck
Enjoy your chuck
- EGG VEGGIE SANDWICH
An egg veggie sandwich is a protean and nutritional dish that combines the virtuousness of eggs and colorful vegetables. It’s a popular choice for breakfast, brunch, or a quick and satisfying mess.
2 slices of brown chuck
1 small onion thinly sliced
1 boiled egg thinly sliced red chilly sauce and green chilly sauce
1 small tomato with thinly sliced mayonnaise
Take one slice of chuck and spread a subcaste of red chili sauce, green chili sauce, and mayonnaise unevenly on the chuck.
Place some sliced onions on top of the gravies.
Arrange the boiled egg slices on the onions.
Add the sliced tomatoes on top of the egg.
Spread a little further sauce( if asked ) on the alternate slice of chuck
and place it on top of the sandwich.
Preheat a sandwich press or caff visage.
Grill the sandwich for a many twinkles on each side until the chuck turns golden brown and crisp, and the paddings are hotted through.
Remove the sandwich from the caff or visage and let it cool for a nanosecond.
Cut the sandwich in half transversely or into lower pieces, if asked .
Serve the egg veggie sandwich while it’s still warm.
Enjoy your succulent egg veggie sandwich!