The Most Important Meal: Why Organic Breakfast Is Essential

Some people skip breakfast, thinking it’ll help with weight loss, or they just don’t feel hungry in the morning. Instead, they jump straight to lunch. However, many believe breakfast is the most crucial meal of the day. It’s said that eating breakfast boosts your energy levels, replenishes glycogen stores, and kickstarts your metabolism. Plus, those who eat breakfast are more likely to meet their daily vitamin and mineral needs. Research shows that having breakfast can enhance focus, and memory, and even benefit conditions like type-2 diabetes, weight management, and heart disease.

While there are plenty of healthy breakfast options out there, incorporating organic foods can elevate your meal even more. Organic ingredients tend to be fresher and more flavorful, and they’re grown without harmful chemicals or pesticides. They provide a wealth of vitamins, minerals, and antioxidants.

A balanced breakfast should include protein, fiber, and a variety of nutrients. If you find traditional breakfast options bland, don’t worry—today we’ve got a recipe that’s not only easy to make but also delicious and unique.

Easy and Unique Organic Breakfast Ideas

Ragi Upma

Ragi, also known as finger millet, is a staple in many households and can be used to create a variety of dishes such as porridge, laddoos, puttu, and roti. This nutritious grain is high in protein and rich in essential minerals like calcium, potassium, phosphorus, and iron.

Ingredients:

• 1 cup Ragi and Rava (Finger Millet and Sooji)
• 1 Onion, finely chopped
• ¼ cup mixed vegetables (carrots, beans, green peas)
• 2 Green chillies, slit
• 1 sprig of Curry leaves
• ¼ tsp Ginger, chopped
• A pinch of Asafoetida (Hing)
• ¼ tsp Mustard seeds
• 1 ½ tbsp Oil
• ½ tsp Chana Dal
• ½ tsp Urad Dal
• 3-4 tbsp Grated coconut
• Coriander leaves, for garnish
• Salt, to taste
• 2 cups Water

Method:

1. In a wide pan, dry roast the ragi and rava until it loses its raw smell. Set aside to cool.
2. Heat oil in a pan, then add mustard seeds.
3. Once the mustard seeds splutter, add chana dal and urad dal, frying until golden brown.
4. Add hing, ginger, green chilies, and curry leaves.
5. Mix in the chopped onions and vegetables, sautéing until the onions turn transparent.
6. Add a little water and salt to the mix, allowing the vegetables to cook.
7. Stir in the roasted ragi rava, along with more salt and water, mixing well.
8. Reduce the flame to low, cover, and cook for about 6 to 7 minutes, stirring occasionally. If needed, add a bit more water until the ragi is fully cooked.
9. Mix in grated coconut and coriander before serving the delicious ragi rava upma warm.

Palak Ragi Chilla

This simple, healthy breakfast recipe combines spinach leaves and ragi flour, making it perfect for weight loss.

Ingredients:

• 1 bunch Palak (spinach), chopped
• ½ Onion, finely chopped
• ½ Carrot, grated
• ½ Tomato, finely chopped
• 2 tbsp Coriander, finely chopped
• ¼ tsp Ajwain
• ½ tsp Pahadi turmeric
• ½ tsp Chilli powder
• ½ tsp Himalayan rock salt
• 1 cup Ragi flour
• ½ cup Rava (semolina)
• ½ cup Curd
• 1 cup Water
• A pinch of Hing
• 1 tsp Cumin
• Desi cow ghee for roasting

Instructions:

1. In a large bowl, combine the chopped palak, onion, carrot, tomato, and coriander.
2. Add ajwain, turmeric, chili powder, and salt, mixing well.
3. Incorporate ragi flour and rava into the mixture.
4. Add curd, water, Hing, and cumin, mixing to form a smooth batter.
5. Cover and let rest for 10 minutes to allow the rava and ragi to absorb moisture.
6. Heat a pan and pour in the batter, spreading it gently to form a thin chilla.
7. Add half a teaspoon of ghee, cover, and cook on medium flame until the base is cooked.
8. Flip and roast both sides until golden.
9. Serve with organic chutneys or curd.

Ragi Koki

Koki is a popular Sindhi breakfast dish. Make it healthier with ragi flour. It’s a filling option perfect for any meal.

Ingredients:

• Ragi flour
• 1 Onion, finely chopped (or 3 green onions, chopped with stalks)
• Cumin seeds
• Crushed Anardana (pomegranate seeds)
• Green chilies, finely chopped
• Fresh coriander leaves, finely chopped
• Red chilli powder
• Ghee or cooking oil (for vegan options)
• Salt, to taste
• Water for kneading

Instructions:

1. Combine all ingredients in a bowl, adding water gradually to form a semi-hard dough.
2. Divide the dough into equal portions and roll each into a thick flatbread, about 1 inch thick. Make incisions with a knife.
3. Heat a tava (griddle) and cook the kokis for a few minutes.
4. Once partially cooked, roll them further to flatten to about 1 cm thickness.
5. Cook on the hot tava, applying oil, and flip until golden brown on both sides.
6. Serve hot with organic chutneys or jams.

Red Rice Khichu

This quick and easy Gujarati breakfast is made with red rice for a healthy twist.

Ingredients for Rice Khichu:

• 1 cup red rice flour
• ½ tsp cumin seeds, roughly ground
• 1 tsp finely chopped green chillies
• A pinch of baking soda
• Salt, to taste

Ingredients for Topping:

• 8 tsp ghee
• Chilli powder for sprinkling

Instructions:

1. In a deep non-stick pan, combine 4 cups of water, cumin seeds, green chilies, baking soda, and salt. Bring to a boil on high heat for 3 to 4 minutes.
2. Add ghee and rice flour, stirring continuously with a wooden spoon or whisk to prevent lumps.
3. Cook on low flame for another 3 to 4 minutes until the mixture pulls away from the sides of the pan. Set aside.
4. Divide the khichu into four portions, pouring 2 tsp of oil over each and sprinkling with chili powder.
5. Serve immediately.

Lentils and Red Rice Handvo

Handvo is a savory Gujarati rice and lentil cake that’s packed with flavor and nutrition.

Ingredients for the Batter:

• ½ cup red rice, coarsely ground
• ¼ cup White Urad Dal, coarsely ground
• ¼ cup Green Moong Dal, coarsely ground
• ¼ cup Chana Dal, coarsely ground
• ½ cup Curd
• 1 cup Bottle gourd, shredded
• ½ cup Carrots, shredded
• 1 Onion, finely chopped
• 1 tsp Eno's fruit salt
• 1 tbsp Lemon juice
• 1 tsp Caster sugar
• ¼ tsp Red chilli powder
• ½ tsp Turmeric powder
• 2 Green chilies, ground to a paste
• 2 tsp Ginger garlic paste
• Salt, to taste

For Tempering:

• 2 tsp desi ghee
• 1 tsp Mustard seeds
• 10 Curry leaves, broken
• 3 Dry red chilies, torn and seeded
• ½ tsp Black sesame seeds (extra for sprinkling)
• ½ tsp White sesame seeds (extra for sprinkling)

Instructions:

1. Soak the coarsely ground rice and lentils overnight in a bowl with yogurt.
2. The next day, add a bit of warm water to achieve a thick batter consistency.
3. Let the batter ferment for 10-12 hours. Once fermented, add the shredded veggies, onion, lemon juice, sugar, red chili powder, turmeric, salt, and ginger-garlic chili paste. Mix well.
4. Combine Eno's fruit salt with 1 tbsp of water and add it to the batter, adjusting consistency with water if necessary.
5. Heat ghee in a heavy-bottomed pan on low heat and add mustard seeds and red chilies, frying until a deep color and smoky flavor develops.
6. Add sesame seeds and curry leaves, then remove from heat and mix with the batter.
7. Grease a medium-sized non-stick pan, pour in the batter, and sprinkle with black and white sesame seeds. Cover and reduce the heat.
8. Cook for about 10 minutes, or until it starts to leave the sides of the pan. Turn over and cook for another 5 minutes.
9. Cool slightly before serving.

Rajma Salad

If you're looking for a light, nutritious option, this Rajma Salad is protein-packed and perfect for a healthy diet.

Ingredients:

• 1 cup Rajma (kidney beans), boiled (or ½ cup raw)
• 1 small Onion, chopped (optional)
• 1 small Tomato, chopped
• ½ Capsicum, chopped
• ¼ Cucumber, chopped
• ¼ cup Sweet corn, boiled
• 2-3 tbsp Roasted peanuts
• 2 tbsp Coriander leaves, chopped
• 2 tbsp Mint leaves, chopped
• 1 tbsp Cold-pressed sesame oil or olive oil
• Juice of 1 Lemon
• ½ tsp rock salt (to taste)
• ¼ tsp Black pepper powder (to taste)
• ¼ tsp Red chili powder (or more, to taste)

Optional Ingredients:

• Any seasonal vegetables of your choice
• Crumbled paneer, tofu, or feta cheese
• Seeds of your choice

Instructions:

1. Choose your preferred rajma variety, wash, and soak overnight (6-8 hours).
2. After soaking, drain the water and pressure cook the rajma with the required water and salt until tender (about 8-10 minutes on low flame). Avoid overcooking.
3. Once pressure is released, drain and set aside the rajma.
4. In a mixing bowl, combine oil, lemon juice, black salt, pepper, and red chili powder. Mix well.
5. Add boiled rajma, all chopped vegetables, and roasted peanuts, along with mint and coriander leaves. Toss until combined.
6. Serve chilled or at room temperature.