Breakfast is the most important meal of the day, so start your morning with these easy and healthy breakfast recipes, Moong Dal Chilla, Beetroot Pesto Toast, Banana Gulkand Smoothie by chef Amrita Kaur only on Big Bazaar Food.
#healthybreakfast #beetrootrecipe #bananasmoothie
For Moong Chilla:
• ½ cup Golden Harvest Moong Dal
• 1 inch Ginger
• 4-5 Garlic Cloves
• A Pinch of Hing
• 1 Green Chilli
• Fresh & Pure Ghee
• Fresh Coriander Leaves
• Golden Harvest Salt To Taste
• 5-6 Cherry Tomatoes
• Half Onion
For Beetroot Pesto:
• 1 cup Roasted Beetroot
• ½ cup Karmiq Almonds
• ¼ cup Karmiq Olive Oil
• 2 Gralic Cloves
• Lemon Juice
• Golden Harvest Salt To Taste
• Few Spoons of Cold Water
For Pesto Toast:
• Few Slices of Garlic Bread
• Butter
• 1 tbsp Beetroot Pesto
• 100 gms Paneer
• 1 tsp Karmiq Olive Oil
• Few Thyme Sprigs
• ½ tsp Dried Oregano
• ½ tsp Chilli Flakes
• Golden Harvest Salt To Taste
• Golden Harvest Pepper To Taste
• Juice & Zest of Half Lemon
• 3-4 Basil Leaves
For Banana Gulkand Smoothie:
• 4 Bananas
• 1 tbsp Gulkand
• ½ cup Milk
• Fresh Rose Petals
• 1 tsp Karmiq Pistachios
Method
For Moong Dal Chilla
1. Soak the moong dal for few hours.
2. Take a mixer jar and add the moong dal to it.
3. Add chopped ginger, garlic, green chilli, hing, salt and water to the jar.
4. Mix all well. Take the batter out in a bowl.
5. Heat the pan and add ghee to it.
6. Pour some of the batter in the center and spread it evenly.
7. Fry it from both the sides.
8. Apply the beetroot pesto to the chilla.
9. Add few pieces of onions, spinach and cherry tomatoes from above.
For Beetroot Pesto Toast
1. Take a mixer jar and add chopped beetroots to it.
2. Add few almonds, garlic cloves, salt to taste, lemon juice and olive oil. Mix all well and pesto is ready.
3. Take paneer, salt, black pepper, dried oregano, red chilli flakes and lemon juice.
4. Mix it and this mixture is ready. Apply it on the toasted garlic bread with the beetroot pesto made.
5. Garnish with thyme.
For Banana Smoothie
1. Take a blender jar, add frozen bananas to it.
2. Add gulkand and milk. Blend it and remove it in a glass.
3. Garnish with pistachios and fried rose petals.
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