Breakfast Recipes

How to make Multigrain Paratha

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes

🌾🥙 Healthy Multigrain Paratha

✅ Why it’s healthy:

  • Made with a mix of whole grains (fiber-rich)
  • Uses minimal oil
  • Great for digestion and long-lasting energy
  • Can be customized with veggies or greens

📝 Ingredients (Makes 6–8 parathas):

For the dough:

  • ½ cup whole wheat flour (atta)
  • ¼ cup ragi (finger millet) flour
  • ¼ cup besan (gram flour)
  • ¼ cup jowar (sorghum) flour (or bajra/pearl millet flour)
  • 1 tbsp flaxseed powder (optional – for omega-3 boost)
  • ½ tsp ajwain (carom seeds) or jeera (cumin seeds)
  • Salt to taste
  • 1–2 green chilies, finely chopped (optional)
  • 1 tsp grated ginger (optional)
  • 2 tbsp finely chopped onion, spinach, or methi (optional – adds taste & nutrition)
  • Water as needed
  • Ghee or oil for roasting (use sparingly)

👩‍🍳 Instructions:

1. Prepare the dough

  • In a large bowl, mix all flours, spices, salt, and optional veggies/herbs.
  • Gradually add water and knead into a soft, pliable dough.
  • Cover and let it rest for 15–20 minutes.

2. Roll the parathas

  • Divide the dough into equal-sized balls.
  • Roll each ball gently using a rolling pin, dusting with dry flour as needed.
  • Try to keep them medium-thin and even.

3. Cook on the tawa

  • Heat a non-stick or cast iron tawa on medium heat.
  • Place the rolled paratha and cook until light brown spots appear.
  • Flip and apply a few drops of oil/ghee. Cook both sides until golden and crisp.

4. Serve hot

Serve with:

  • Low-fat curd or plain yogurt
  • Pickle or chutney
  • Raita or dal for a complete meal

🧠 Tips for extra nutrition:

  • Add grated carrot, beetroot, or zucchini to the dough
  • Mix in chia seeds, sunflower seeds, or sesame seeds for crunch
  • Use hung curd or a hummus-style dip instead of high-fat sides

How to make Banana Oats Pancake

By / Breakfast Recipes, Dessert, Fitpiq Team, Healthy Breakfast Recipes, Healthy Recipes

🍌🥞 Healthy Banana Oats Pancakes

✅ Why it’s healthy:

  • No refined sugar
  • No white flour (uses oats)
  • High in fiber and potassium
  • Can be made gluten-free and dairy-free

📝 Ingredients (Serves 2):

  • 1 ripe banana
  • ½ cup rolled oats (use certified gluten-free if needed)
  • 1 egg (or flax egg for vegan)
  • ¼ cup milk (dairy or plant-based like almond or oat milk)
  • ½ tsp baking powder
  • ¼ tsp cinnamon (optional)
  • Pinch of salt
  • ½ tsp vanilla extract (optional)

Optional Boosts:

  • 1 tbsp chia seeds or ground flaxseed (for extra fiber & omega-3)
  • A few blueberries or dark chocolate chips

👩‍🍳 Instructions:

  1. Blend the ingredients
    Add banana, oats, egg, milk, baking powder, cinnamon, salt, and vanilla to a blender. Blend until smooth (about 20-30 seconds). Let it sit 5 minutes to thicken slightly.
  2. Cook the pancakes
    Heat a non-stick skillet over medium heat and lightly grease with coconut oil or olive oil. Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles appear and edges firm up. Flip and cook another 1–2 minutes.
  3. Serve with healthy toppings
    Try:
    • Sliced bananas & berries
    • Greek yogurt or coconut yogurt
    • Natural peanut/almond butter
    • A drizzle of pure maple syrup or honey (optional)

🌿 Vegan Option:

Replace the egg with a flax egg:

  • Mix 1 tbsp ground flaxseed with 2.5 tbsp water
  • Let sit for 5 minutes before adding to the blender

Kuttu Cheela

By / Breakfast Recipes, Festival Recipes, Health Tips, Healthy Recipes, Weight Loss Recipes

🌿 Healthy Kuttu Cheela Recipe for Vrat

📝 Ingredients:

(Serves 2–3)

  • Kuttu ka atta (buckwheat flour) – 1 cup
  • Sendha namak (rock salt) – ½ tsp (as per taste)
  • Green chili (finely chopped) – 1 (optional)
  • Fresh coriander leaves (chopped) – 2 tbsp
  • Grated boiled potato – 1 small (optional for binding and softness)
  • Cumin seeds (jeera) – ½ tsp
  • Water – as needed to make a batter
  • Ghee or vrat-friendly oil – for cooking

✅ Optional Add-ins (if allowed in your vrat):

  • Grated lauki (bottle gourd)
  • Crushed peanuts or peanut flour (adds protein)
  • Grated ginger

👩‍🍳 Instructions:

  1. Prepare the Batter:
    • In a mixing bowl, combine kuttu atta, sendha namak, cumin seeds, green chili, grated potato, and coriander leaves.
    • Slowly add water to make a smooth, pourable batter (like dosa batter). Avoid lumps.
  2. Heat the Tawa:
    • Heat a non-stick or iron tawa and lightly grease it with ghee or oil.
  3. Cook the Cheela:
    • Pour a ladle of batter and spread gently in a circular motion.
    • Cook on medium heat. Drizzle ghee/oil around the edges.
    • Flip after 2–3 minutes or when the bottom is golden brown.
    • Cook the other side until crisp and cooked through.
  4. Serve Hot:
    • Serve with vrat chutney like:
      • Coconut chutney (without mustard seeds)
      • Mint-peanut chutney
      • Plain curd (dahi)

💡 Tips:

  • Let the batter rest for 10–15 minutes for better texture.
  • Add grated veggies (like lauki) for fiber and moisture.
  • Make small cheelas if the batter is delicate.

Navratri Dhokla

By / Breakfast Recipes, Festival Recipes, Fitpiq Team, Health Tips, Healthy Recipes

🌼 Healthy Navratri Dhokla Recipe (Fasting/Vrat-Friendly)

✅ Ingredients:

For the Batter:

  • 1 cup Samak Rice (Barnyard Millet) – washed and soaked for 2–3 hours
  • 2 tbsp Sabudana (Tapioca pearls) – soaked for 2–3 hours
  • ½ cup Curd (Dahi) – preferably fresh, not sour
  • 1 tsp Sendha Namak (rock salt)
  • 1 green chili (optional, for those who eat during fasting)
  • ½ inch ginger – grated
  • 1 tsp lemon juice or ½ tsp fruit salt (Eno)

For Tempering:

  • 1 tbsp Ghee or peanut oil (vrat-safe)
  • 1 tsp Cumin seeds (jeera)
  • 2 green chilies – slit (optional)
  • A few curry leaves (optional if allowed in your fasting tradition)

Garnish:

  • Fresh coriander leaves (if allowed)
  • Grated coconut (optional)

🥣 How to Make It:

1. Prepare the Batter:

  • Drain soaked samak rice and sabudana.
  • Grind them into a smooth paste using curd and a little water.
  • Transfer to a bowl, add ginger, green chili paste (optional), sendha namak, and lemon juice.
  • Let the batter rest for 15–20 mins for slight fermentation.
  • Just before steaming, add fruit salt (Eno). Mix gently in one direction until the batter turns light and frothy.

2. Steam the Dhokla:

  • Grease a dhokla plate or any shallow steaming dish.
  • Pour the batter immediately into the greased plate.
  • Steam for 15–20 minutes on medium heat or until a toothpick inserted comes out clean.
  • Let it cool slightly before cutting into pieces.

3. Tempering (Tadka):

  • Heat ghee or oil in a small pan.
  • Add cumin seeds, green chilies, and curry leaves.
  • Pour the tempering over the cut dhokla pieces.

4. Garnish & Serve:

  • Sprinkle fresh coriander or coconut if desired.
  • Serve warm with vrat-friendly chutney (like coconut or peanut chutney).

💡 Tips:

  • You can replace samak rice with rajgira flour or kuttu flour for variation.
  • Avoid hing, mustard seeds, or turmeric during fasting if not allowed.
  • Great for breakfast, snacks, or even light dinner during Navratri.

One Pot Veg Pasta

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🌱 Healthy Indian-Style One Pot Pasta

🍝 Ingredients (2-3 servings):

Pasta & Base:

  • 1.5 cups whole wheat pasta (penne, fusilli, or macaroni)
  • 1 tbsp olive oil or ghee
  • 1 onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1-2 green chilies, chopped (adjust to taste)

Veggies (use any combo):

  • 1 carrot, chopped
  • ½ cup bell peppers (any color)
  • 1 tomato, finely chopped or ½ cup tomato puree
  • ½ cup green peas
  • 1 cup spinach or kale
  • ¼ cup corn (optional)

Spices:

  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Optional: ½ tsp coriander powder

Liquids:

  • 2.5 – 3 cups water or low-sodium vegetable broth
  • Juice of ½ lemon (for freshness)

Garnish:

  • Fresh cilantro, chopped
  • Optional: sprinkle of nutritional yeast or a little grated paneer

🍳 Instructions:

  1. Heat oil in a deep pan or pot. Add cumin seeds and let them sizzle.
  2. Add chopped onion, garlic, ginger, and green chilies. Sauté until translucent.
  3. Stir in tomatoes and cook until soft. Add turmeric, chili powder, garam masala, and salt.
  4. Add all chopped veggies. Sauté for 2-3 minutes.
  5. Add the dry pasta and pour in 2.5 to 3 cups of water or broth.
  6. Stir well, cover, and cook on medium heat, stirring occasionally so pasta doesn’t stick.
  7. Cook for 10-12 minutes (or per pasta package instructions) until pasta is al dente and liquid is mostly absorbed.
  8. Stir in spinach and lemon juice in the last 2 minutes. Let wilt.
  9. Taste and adjust salt/spices. Garnish with cilantro.

🥄 Tips for Extra Nutrition:

  • Add chickpeas or tofu for protein.
  • Use millet or lentil pasta for a gluten-free option.
  • Add 1 tbsp nut butter or coconut milk for creamy texture (optional).

Egg Hakka Noodles

By / Breakfast Recipes, Eggs, Fitpiq Team, Healthy Breakfast Recipes, Healthy non vegetarian Recipes, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🍳 Indian-Style Healthy Egg Hakka Noodles

🍜 Ingredients (Serves 2)

Noodles:

  • 150g whole wheat or millet-based noodles (or regular Hakka noodles)
  • Water + salt (for boiling)

Eggs:

  • 2 large eggs
  • Pinch of turmeric
  • Salt & pepper to taste

Veggies:

  • ½ cup carrots, julienned
  • ½ cup capsicum (green bell pepper), sliced
  • ½ cup cabbage, shredded
  • ¼ cup spring onions (whites and greens separated)
  • 1 small onion, sliced
  • 2 garlic cloves, finely chopped
  • 1-inch ginger, grated
  • 1 green chili, finely chopped (optional)

Sauces & Spices:

  • 1 tbsp low-sodium soy sauce
  • 1 tsp green chili sauce (optional or homemade)
  • 1 tsp vinegar (white or apple cider)
  • ¼ tsp garam masala or chaat masala (Indian twist!)
  • ½ tsp red chili powder or Kashmiri chili powder (for color, not heat)
  • Salt to taste
  • Black pepper to taste

Oil:

  • 1.5 tbsp oil (cold-pressed mustard, sesame, or groundnut oil)

👩‍🍳 Instructions

1. Boil the Noodles

  • Cook noodles as per package instructions in salted boiling water.
  • Drain, rinse with cold water, and toss with a few drops of oil to prevent sticking.

2. Scramble the Eggs (Indian Style)

  • Beat eggs with turmeric, salt, and black pepper.
  • Heat ½ tbsp oil in a pan, scramble the eggs on medium flame. Set aside.

3. Sauté the Veggies

  • In a large wok or kadhai, heat 1 tbsp oil.
  • Add garlic, ginger, and green chili. Sauté for 30 seconds.
  • Add onion and spring onion whites. Sauté until slightly soft.
  • Toss in carrots, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes. Veggies should stay crunchy.

4. Add Sauces & Spices

  • Add soy sauce, chili sauce (if using), vinegar, garam masala, red chili powder, black pepper, and salt.
  • Mix well and cook for 1 minute.

5. Combine Everything

  • Add cooked noodles and scrambled eggs to the wok.
  • Toss well on high heat for 2 minutes until everything is well coated and hot.

6. Finish & Serve

  • Garnish with spring onion greens.
  • Optionally, squeeze a bit of lemon juice or sprinkle some chaat masala before serving.

🌱 Tips to Keep It Healthy

  • Use millet noodles (like ragi, jowar, or quinoa-based).
  • Add more Indian veggies: beans, spinach, or even beetroot

How to Make Kala Chana Dosa

By / Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🥞 Kala Chana Dosa Recipe (Serves 1)

🫘 Ingredients:

  • Kala chana (black chickpeas) – ⅓ cup (soaked overnight)
  • Rice – 2 tbsp (optional, for crispiness)
  • Ginger – ½ inch piece
  • Green chili – 1 (adjust to taste)
  • Cumin seeds – ¼ tsp
  • Salt – to taste
  • Water – as needed (about ¼ to ⅓ cup)
  • Oil – for cooking (1–2 tsp)

🧑‍🍳 Instructions:

1. Soak:

  • Soak ⅓ cup kala chana and 2 tbsp rice overnight (8–10 hours).
  • Drain the water before blending.

2. Blend:

  • In a mixer, add soaked chana, rice, green chili, ginger, cumin seeds, salt, and a little water.
  • Grind into a smooth, slightly thick batter (like regular dosa batter).

3. Rest (optional):

  • You can use it right away, or rest for 15–30 minutes to improve flavor.
  • No fermentation needed.

4. Cook:

  • Heat a non-stick or cast iron tawa.
  • Pour a ladle of batter, spread it in a circle like dosa.
  • Drizzle a few drops of oil around the edges.
  • Cook on medium flame until golden and crisp.
  • Flip and cook the other side if needed.

5. Serve:

  • Serve hot with garlic chutney, mint chutney, or curd.

How to make Suji Cheela

By / Breakfast Recipes, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🌿 Suji Cheela Recipe (Savory Semolina Pancake)

🕒 Prep Time: 10 mins

🍳 Cook Time: 15 mins

🍽️ Serves: 2–3

🧾 Ingredients:

  • 1 cup Suji (Semolina / Rava)
  • ½ cup Curd (Yogurt) – fresh, not too sour
  • ½ cup Water (adjust as needed)
  • 1 small Onion – finely chopped
  • 1 small Tomato – finely chopped
  • 1 small Capsicum – finely chopped (optional)
  • 1–2 Green chilies – finely chopped
  • 1–2 tbsp Coriander leaves – chopped
  • ¼ tsp Turmeric powder
  • Salt – to taste
  • ½ tsp Cumin seeds
  • 1 tsp Ginger – grated (optional)
  • Oil or ghee – for cooking

🔪 Instructions:

1. Make the Batter:

  • In a mixing bowl, combine suji, curd, and water. Mix well to form a smooth, lump-free batter.
  • Let it rest for 10–15 minutes (suji will absorb water and thicken).
  • After resting, check consistency – it should be like dosa batter. Add a little more water if too thick.

2. Add Veggies & Spices:

  • Mix in chopped onion, tomato, capsicum, green chilies, coriander leaves, grated ginger, turmeric, cumin seeds, and salt.

3. Cook the Cheelas:

  • Heat a non-stick tawa or griddle. Grease with a few drops of oil.
  • Pour a ladleful of batter and spread gently into a medium-sized circle (like a pancake).
  • Drizzle a few drops of oil or ghee around the edges.
  • Cook on medium heat until the bottom turns golden brown (about 2–3 minutes).
  • Flip and cook the other side until lightly crisp.

4. Serve Hot:

  • Serve suji cheelas hot with green chutney, tomato ketchup, or curd.

HOW TO MAKE HEALTHY SPINACH CREPE

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight loss for Diabetes - Recipes, Weight Loss Recipes

Spinach crepes are light and packed with the goodness of spinach, making them an excellent choice for a nutritious breakfast, snack, or even a light lunch. These crepes are rich in vitamins, minerals, and fiber, making them a healthy and delicious option.

INGREDIENTS FOR SPINACH CREPE :-

  • 1 cup besan
  • Salt to taste
  • Pinch of black pepper
  • Water as required
  • 100 gms paneer
  • Salt to taste
  • 4 tsp pepper powder
  • 1/4 cup milk
  • 1 tbsp oil
  • 1 tbsp garlic, finely chopped
  • 1 onion, thinly sliced
  • Handful of spring onion, finely chopped
  • Handful of spinach, roughly chopped
  • Salt to taste
  • Pinch of pepper
  • 1 tbsp oregano
  • 1 tbsp chilli flakes
  • 2 tbsp processed cheese, grated
  • 2 tbsp processed cheese, grated
  • 1 tsp oregano
  • 1 tsp chilli flakes

PREPARATION METHOD FOR SPINACH CREPE:-

  • Mix the besan, salt, pepper, and water in a bowl to a smooth liquid consistency and keep it aside.
  • Blitz the paneer, salt, pepper, and milk to a smooth puree.
  • Now Heat oil in a pan. Add garlic, onion, spring onion, spinach, salt, pepper, oregano, and chili flakes and mix well. Let the spinach wilt a little.
  • Add in half the paneer puree and cheese and mix well.
  • On a non-stick tawa, add in some of the besan batter and flatten it out like a dosa/chilla. Cook for 2-3 minutes until golden brown. Flip and cook for 20-30 seconds.
  • Heat the remaining paneer puree with some cheese, oregano, and chili flakes till it thickens slightly for dipping purposes. Stuff the onion filling in the crepe. Fold and serve with some paneer sauce and dig in!

NUTRITIONAL VALUE PER 100 g: –

Calories: 80 kcal

Protein: 4g

Fat: 2.5g

Carbohydrates: 9g

Fiber: 1.5g

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How To Make Summer Special Sattu Drink Recipe

By / Breakfast Recipes, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

Summer special Sattu drink recipe is one of the most popular, traditional, healthy summer drinks from Bihar and UP. Sattu is roasted gram flour. It is full of nutrition with cooling properties, rich in soluble fibre, high in protein, and good for the digestive system. Its low glycemic index makes it suitable for diabetics. It is considered a detox food that cleanses the system and aids in weight loss. It is rich in iron, manganese, and magnesium, and low in sodium. Hence, it keeps the body cool in summer and provides instant energy to work. It is rich in soluble fibre and helps rejuvenate the digestive system and keep it healthy. Sattu keeps the body cool and hydrated and is perfect to keep the body protected from sunstroke in summer. Hence, this drink is not only nutritious but also acts as a summer cooler.

Ingredients 

  • 3-1/2 tablespoons Roasted Gram Flour (Sattu Ka Atta)
  • 4 Mint Leaves (Pudina), finely chopped
  • 2 tablespoons Coriander (Dhania) Leaves, finely chopped
  • 1 Green Chilli, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Black Salt (Kala Namak)
  • 3 cups Chilled water
  • Salt, to taste

Method to make Sattu Drink Recipe

  • To begin making the Sattu drink Recipe, get all the ingredients ready.
  • In a bowl, add the Sattu flour. To this, add the rest of the ingredients, including pudina leaves, coriander leaves, green chilli, chopped onion, lemon juice, roasted cumin powder, black salt, and mix well after adding cold or chilled water.
  • Stir until the drink is uniform and without any lumps. You can do this with a spoon or use a handheld buttermilk churner/whisk.
  • Pour it into the tall glasses and serve.

Nutritional Information:

  • Proteins: 5.5 gm
  • Fats: 1.3 gm
  • Carbohydrates: 13.6 gm
  • Fiber: 0.8 gm

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