It is packed with spices that warm your palette
A South Asian breakfast consists of many delicious dishes and drinks.
Families across the world start their day with breakfasts that are full of flavour and nutrients.
Dietician Sharon Collins urges everyone to eat breakfast as “skipping breakfast is associated with increased disease risk – not only obesity but diabetes, heart disease and just lower dietary quality”.
Betterhealth.org reports that eating breakfast is important as it “replenishes the stores of energy and nutrients in your body”.
A Huffington Post study showed that “over 31 million Americans skip breakfast every day”.
However, breakfast doesn’t have to be a huge meal. Even the smallest of portions can fuel you with extra energy to conquer the day.
Whether you’re rushing out the door in the morning or have the time to create a culinary masterpiece, DESIblitz has you covered with some of the best South Asian breakfast recipes to try.
Masala Scrambled Eggs
This South Asian breakfast is a game-changer for all egg lovers.
It is packed with spices that warm your palette and add a kick to your morning routine.
BBC Good Food reports that “eggs are a source of high-quality protein and are rich in several nutrients that promote heart health”.
Jessica Crandall, a registered dietician, told WebMD that “the most common mistake people make is not eating enough protein at breakfast”.
Eggs are rich in protein, making this breakfast a healthy meal.
Try out this easy recipe to start your mornings with flavour.
- 4 Eggs
- 15g Butter
- 1 Onion, finely chopped
- 1 Garlic clove, finely chopped
- 1 Birdseye chilli, chopped
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 tsp curry powder
- 10g coriander, chopped
- Buttered toast (to serve)
- In a mixing bowl, beat the eggs and season with salt and pepper.
- Heat the butter in a frying pan over medium heat. When it begins to bubble, add the onion, garlic and chilli. Cook for four minutes until softened.
- Add the cumin, turmeric and curry powder and cook for a further four minutes.
- Add the beaten eggs and reduce the heat to low. Cook until the eggs are scrambled and cooked to your liking.
- Finally, stir in the chopped coriander and serve with plenty of buttery toast.
Recipe adapted from Delicious Magazine.
Aloo paratha is a tasty snack enjoyed across India and Pakistan.
This South Asian breakfast can be enjoyed with butter, chutney, or a pickle of your choice.
Healthline mentions that potatoes “increase blood sugar control and improve digestive health”.
Aloo paratha can be enjoyed at any time of the day but it makes for a particularly delicious breakfast to start a busy day or to welcome a lazy Sunday.
- 2 Potatoes, mashed
- ¼ tsp carom seeds
- 1 Green chilli, finely chopped
- 2 tbsp coriander, finely chopped
- ¼ tsp cumin powder
- ¼ tsp garam masala
- ¼ tsp dry mango powder
- A pinch of red chilli powder
- Salt to taste
- 3-4 tsp oil
For the Dough
- 1½ cups durum whole wheat flour
- 1 tsp vegetable oil
- ¼ tsp salt
- Water (for kneading)
- To make the dough, mix the flour, oil and salt. Add the water little by little and mix.
- Knead to form a smooth and soft dough. Cover and let the dough rest for 20 minutes. Divide the dough into six equal pieces.
- Make the filling by adding the mashed potatoes to a bowl.
- Add the chopped coriander, salt, carom seeds, green chilli, cumin powder, garam masala, mango powder and red chilli powder. Mix until everything is well combined.
- Take one dough bowl and roll into a circle. Place three tablespoons of the filling in the centre.
- Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands. Roll the dough to a circle of seven-inch diameter. Repeat with the rest of the dough balls.
- Transfer the rolled paratha onto a hot skillet.
- Cook for two minutes and then flip over. Apply a quarter teaspoon of oil on the half-cooked side and flip again. Apply oil on the other side as well. Press with a spatula and cook the paratha until it is golden brown on both sides. Repeat with the remaining dough balls.
- Serve hot with butter, pickle and a cup of chai!
This recipe was adapted from Cook with Manali.
Masala chai is a hot drink made by boiling tea with herbs and spices.
Around the world, thousands of people enjoy masala chai at home and in tea houses.
A warm mug of masala chai is perfect to take on-the-go on a busy morning or when relaxing at home.
Try out this recipe and you’re guaranteed to fall in love with masala chai as so many have already.
- 5-7 Green cardamom pods
- 3-4 Whole cloves
- 1 cup water
- 2-3 Ginger slices
- ½ Cinnamon stick, split lengthwise
- 1-2 tbsp loose tea
- 1 cup milk of your choice
- 2-3 tsp sugar (add more or less based on your preference)
- Lightly crush the cardamom pods and cloves and place in a small pot with one cup of water. Add ginger, cinnamon and tea leaves.
- Bring to a boil then turn off the heat. Let it brew for at least 10 minutes or for several hours (The longer, the deeper the flavour).
- Add the milk.
- Stir in the sugar and taste (Add more sugar if you prefer a sweeter taste).
- Strain into a chai glass or mug.
Recipe adapted from Feasting at Home.
Sometimes you wake up in a rush and need a quick bite before conquering your to-do list.
Cake rusks are a popular South Asian breakfast which pairs perfectly with a cup of tea.
You can make this South Asian breakfast in advance and store them in an airtight container to keep fresh.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 65g unsalted butter, at room temperature
- 65g granulated white sugar
- ½ tsp vanilla extract
- 2 Eggs. at room temperature
- Preheat oven to 160°C
- In a bowl, sift together the flour and baking powder. Set aside.
- Using a mixer, beat the butter until soft. Cream the butter and sugar together until smooth and creamy.
- Add in the eggs, one by one, and beat the whole mixture until it forms a smooth consistency. Add in the vanilla extract and mix. Slowly incorporate the flour and baking powder into the wet ingredients.
- Beat the mixture for two minutes until smooth.
- Pour the batter into an 8 x 8 square cake pan and bake for 40 minutes. Once done, remove from the oven allow it to cool for 10 minutes and then cut into thin slices.
- Now reduce the temperature of the oven to 150°C.
- Arrange the slices on a baking tray, leaving some space between them. Place the tray into the oven and bake for 10 minutes.
- After 10 minutes, take out the tray, flip the rusks and bake the other side for another 10 minutes.
- Once done, remove from the oven and allow the cake rusks to cool completely.
- Once cooled, enjoy immediately or store in an airtight container.
Recipe adapted from Cook with Manali.
Idlis are savoury rice cakes originating in Southern India.
They are made by steaming a fermented black lentil batter and are traditionally served alongside sambar (a lentil-based vegetable stew).
Immersive yourself in a truly authentic Southern Indian experience by making the idlis using an idli stand.
After trying out this unique recipe, you will fall in love with idlis and want to make them for your friends and family.
- 160g basmati rice
- ½ tbsp fenugreek seeds
- 5 tbsp sesame oil
- 96g urad daal
- 1½ tsp salt
- Water as needed
- Wash the rice and urad daal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad daal for the same amount of time.
- Drain the water from the urad daal and grind it into a fine paste, adding water as needed.
- Grind the rice into a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well (make sure that the consistency is thick).
- Place the batter in a warm area to ferment. Once the batter has risen, add the salt and whisk.
- Grease an idli stand with oil and pour a ladle of batter into each mould.
- Add half a cup of water in the idli steamer and let it boil. Place the idli stand inside the steamer and close the lid. Let the steam build for 10 minutes before switching off the gas.
- Before taking the idlis out, wait until the steam is released. Wait for another five minutes and then use a sharp knife to scoop the idlis out.
- Serve warm with sambar and coconut chutney.
These recipes are just a slice of the countless, delicious South Asian breakfasts to try out.
Their unique flavours and easy-to-follow instructions will no doubt leave you wanting more.
After making these, perfect your cooking skills by trying out more South Asian breakfasts.