Breakfast gives your body that much-needed boost to get on with the rest of your day. That’s why it is regarded as the most important meal of the day. However, our fast-paced lifestyle and lack of time for brekkie pushes us to grab a buttery toast or a bowl of sugary cereal that can be consumed in 2 minutes, without giving its nutritional value any second thought. After all, some breakfast is better than no breakfast, right! Not really. If you’re going to consume all those calories, you might as well make sure it does you some good too. For such reasons, Better Breakfast Day has been recognised, so that we can take better breakfast decisions. Chef Rakhee Vaswani shares the same views about starting the day on a healthy note and that’s why she lets us in on some of her better breakfast recipes and tells us why they make for a great choice. Chef Rakhee Vaswani   Also Read: Chef Rakhee Vaswani’s Healthy Recipes for French Fries Day

Dahlia Upma

Everyone who knows me is aware of my love for south Indian food. My formula for a healthy lifestyle has always involved finding healthy substitutes. Dahlia is high in protein, Vitamin B and low in calories. It improves digestion and reduces the risk of high blood pressure. This recipe works wonders for me as dahlia is the ultimate super food I need to kick-start my day on a super healthy note! - Chef Rakhee Vaswani
Dahlia Serves: 4


1 cup dahlia/broken wheat 1 small minced onion 1 chopped tomato 1 grated carrot 2–3 finely minced French beans 8–10 curry leaves ½ tsp mustard seeds ¼ tsp asafoetida 1 tsp jeera 1 slit green chilli Salt to taste A pinch of turmeric 2 tbsp coriander leaves chopped 1 tbsp ghee/butter


Boil the dahlia in 1 cup water and salt for 5–10 minutes, or till the water has dried up and the dahlia is cooked. Heat ghee in a kadai and add mustard seeds, let it splutter and add the jeera, curry leaves, asafoetida and stir for a few seconds. Next add the onion and fry till slightly pink; add the beans and grated carrot and stir for a minute. Add salt, a pinch of haldi, green chilli, chopped tomato and finally the dahlia and stir well. Cover and cook on a slow heat for 5–7 minutes or till done. Garnish with coriander leaves and serve. Also Read: Bipasha Basu’s Tips For A Nice Butt (and How To Show it Off)  

Chocolate Nutritional Bowl

This recipe is like my tasty twist to a boring porridge. It has chocolates, nuts, fruits - all with oats in one skillet (it's a one-pan dish). It is sprinkled with the goodness of everything healthy and tasty like chia seeds, flax seeds, dry fruits and fresh fruits (kiwi and strawberry). Over all, it is a wholesome and delicious breakfast that is soothing for both your palate and your eyes! - Chef Rakhee Vaswani
chocolate bowl


1 cup oats 1 ½ cup soya milk 1 tbsp chia seeds (soaked) 1 tbsp chocolate (melted) 1 tsp honey 1 tbsp dried cranberries Mix nuts (like almonds, walnut) A handful of chocolate chips Mix fruits (blueberries, apple, strawberry, banana, kiwi)

Method: (Hot cereal)

In a medium pan over medium high heat, add oats, chia seeds soaked in soya milk, honey. Bring to a boil. Reduce heat and simmer until oats are cooked (approx. 5 min.) Top with fresh fruit and dry fruit, chocolate chips, seeds and drizzle with melted chocolate. Also Read: Chef Ranveer Brar Shares His Personal Sabudana Khichdi Recipe  

Sua Idli

Forgive me for my obsession with South Indian food but I can't really help it considering how light and healthy it is. sua (sill leaves) idli is my favourite twist to south Indian food as sua is extremely energizing. It is an anti-oxidant food which also helps lower your cholesterol level. Try this recipe as a guilt-free breakfast! - Chef Rakhee Vaswani
idli Serves: 4


1 cup urad dal (split black lentils) 3 cups par-boiled rice (ukda chawal) 1/2 tsp fenugreek (methi) leaves seeds Salt to taste A handful of sua 2-3 cloves minced garlic 2 minced green chilies Oil for greasing the molds Coconut chutney - to serve Sambhar - to serve


Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain. Soak the rice in enough water for 3 hours and drain. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required) remove and keep aside. Blend the rice in a mixer till smooth. Remove and keep aside. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight. Once the batter has fermented, add salt, chopped sua, green chili and minced garlic to the batter. Put a spoonful of the batter into greased idli mould and steam for 10 to 12 minutes. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and Sambhar. Cover Image Courtesy:; Images via Chef Rakhee Vaswani

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