Are you tired of the same breakfast routine day in and day out? Are you looking to add a burst of flavor, nutrition, and excitement to your mornings? Look no further because we've got you covered with our curated collection of "7 Days 7 Breakfast Options."

Breakfast is often hailed as the most important meal of the day, and we believe it should also be the most enjoyable. That's why we've put together a week's worth of breakfast recipes that will not only tantalize your taste buds but also provide the fuel and energy you need to conquer the day ahead.

Poha Recipe

Ingredients

1. Poha thick / Puffed rice -  1 cup
2. Onion -  finely chopped  - 1
3. Potato -  1 chopped into fine cubes
4. Green peas - 1/4 cup
5. Vegetable oil - 2 TBSP
6. Black mustard seeds - 1 TSP
7. Cumin seeds - 1 Tsp
8. Hing powder - 1/4 TSP
9. Green chillies - finely chopped - 2-3
10. Curry leaves - 4-5
11. Turmeric powder - 1/2 TSP
12. Salt to taste
13. Half lemon juice .
14. Freshly grated coconut and finely chopped cilantro for garnishing.

Method

1. Wash the poha , drain water and keep them aside.
2. Heat pan on medium flame. Once hot, add oil. Once the oil is hot add black mustard seeds. Once the splutter add cumin seeds and hing powder.
3. Add the green chilies and curry leaves.
4. Add onions and saute till they turn translucent .  
5. Add potato and green peas. Add salt and turmeric powder. Mix well.
6. Sprinkle water , cover and let the potatoes cook.
7. Add washed poha and mix well.
8. Add lemon juice and mix well. Cover and cook for another 2-3 minutes.
9. Garnish with freshly grated coconut and cilantro and serve hot!!!

Mix Dal Appe - 

Ingredients –

1. Mix dal – 1/4 cup
2. Idli rice – 1 cup
3. Methi seeds – 2 Tsp
4. Vegetable oil
5. Curry leaves.
6. Onion – finely chopped – 1/4
7. Cilantro – finely chopped
8. Cumin seeds – 1/4 Tsp
9. Cumin powder – 1/4 Tsp
10. Green chilies – finely chopped – 3-4
11. Salt to taste.
12. Water – 2-3 cups

Method –

For Batter –

1. Soak the mix dal , idli rice and methi seeds for 5-6 hours
2.  Remove the water and grind the mixture in a fine paste.
3.  Keep in a warm place overnight to ferment. Be careful, usually the batter doubles up, so get a bigger container accordingly.

For Appe –

1. Take a small portion of fermented batter. Add salt to taste , onions , finely chopped cilantro , cumin seeds and cumin powder. Mix well.
2. Heat a appe pan on medium heat. Add 3-4 drops of oil in each socket . Add a spoonful of batter in all sockets.
3. Cover and cook for 4-5 minutes on low to medium heat.
4. Flip the appe and sprinkle a few drops of oil in each socket . COver and cook for 2-3 minutes.
5. Serve hot with coconut chutney of your choice.

Pancake -

Ingredients –

1. Whole wheat flour – 1 cup
2. Salt – 1/4 Tsp
3. Sugar – 1 Tsp
4. Baking powder – 1 Tsp
5. Vanilla essence – 1 TBSP
6. Non dairy milk – 1 cup

Method –

1. In a pot add all the dry ingredients (whole wheat flour , salt , sugar , baking powder ) mix well.
2. Add vanilla essence and mix well. Add the non dairy milk , little at a time and mix well. Prepare a batter similar to an idli batter with flowing consistency .
3. Heat a Iron skillet on medium heat. Grease it with vegetable oil. Pour the batter on the pan with the help of a scoop. Cover and cook it till it turns golden in colour. Flip and cook from the other side too.
4. Serve hot with a garnish of pure maple syrup and fresh fruits like strawberries and banana.

Vegan Omelet Recipe

Ingredients –​

1. Chickpea  flour / besan -  1/4 cup
2. Rice flour - 1 TBSP
3. Vegetable oil - 1 tbsp
4. Turmeric powder  - 1 Tsp
5. Coriander powder - 1Tsp
6. Cumin powder - 1Tsp
7. Red chilli powder  - 1 Tsp
8. Hing powder - 1/4 Tsp 
9. Onion - finely chopped - 1/4
10. Tomato - finely chopped  - 1/4
11. Cilantro - finely chopped - 1 TBSP
12. Green chilies - finely chopped - 2-3
13. salt to taste
14. Water as needed

Method –

1. Add all the dry ingredients -  chickpea flour , rice flour , turmeric powder , red chilli powder , coriander powder , cumin powder , hing powder , salt. Mix them well.
2. Add onion , tomatoes , cilantro , green chilies and mix well.
3.  Add water as needed to get the batter to a consistency same as dosa or pancakes.
4. Rest the batter for 15-20 minutes. If thick again add 1-2 Tsp water as needed.
5. Heat a skillet / pan on medium heat.Spray some oil on the pan and then spread the batter to make a nice medium size circle of pancake thickness.
6. Cover and let it cook till it gets a nice golden brown color.
7. Flip the omelette and cook till it gets golden brown color.
8. Serve with your favorite chutney or ketchup and / or bread / naan.

Potato Upma -

Ingredients –

1. Suji / Rava fine – 1 cup
2. Onion finely chopped – 1
3. Potato – peeled and chopped – 2
4. Vegetable oil – 2 TBSP
5. Mustard seeds – 1 Tsp
6. Cumin seeds – 1 Tsp
7. Hing / Asafoetida powder – ¼ TSP
8. Green chilies – finely chopped – 3-4
9. Curry leaves – 7-8
10. Turmeric powder – 1 Tsp
11. Water – 2 cups.
12. Salt to taste.

Method –

1. Roasting Suji – aIn a pan heat 1 TBSP of oil on medium heat. Add suji/rava and roast it till it starts releasing aroma and turns a nice golden color.
2. In another pan heat 1 TBSP oil. Once hot add mustard seeds. Let the mustard seeds splutter.
3. Add cumin seeds , hing powder. Add green chillies and saute for 30 seconds. Add curry leaves and mix well.
4. Add finely chopped onion and saute till they turn translucent. Add cut potato and mix well. Add turmeric powder , salt to taste and Mix well.
5. Add roasted rava and mix well.
6. Add hot boiling water and mix well. Make sure there are no lumps.
7. Cover and cook on low to medium heat for 5-7 minutes.
8. Garnish with finely chopped cilantro and serve hot.

Weekend Brunch Options - 

Vegan French Toast - 

Ingredients -

1. Vegan Butter – 2 TBSP
2. Powdered Sugar – 1/4 cup
3. Vanilla essence – 1/4 Tsp
4. Corn flour – 2 TBSP
5. Non-dairy milk – 1/4 cup
6. Bread slices – for gluten free use gluten free bread.
7. Pineapple or fruit jam – 2- 3 TBSP ( Optional)

Method –

1. In a mixing bowl , add room temperature butter . Whisk the butter till you get a nice soft , fluffy texture.
2. Add powdered sugar , corn flour , vanilla essence and mix well. Add non-dairy milk and mix well till you get a semi liquid . Make sure there are lumps.
3. For stuffed french toast , apply the jam of your choice to the bread slice and cover it with another slice.
4. Heat a griddle / pan on medium heat . Apply butter to the pan . Dip the bread in the batter , turning to evenly coat both sides. Place the battered bread on the hot pan and toast it from both sides till you get a nice golden color.

Amritsari Chole Kulche - 

Ingredients -

For Kulche –

1. Rava / Suji – Fine – 1.5 cups
2. Water – warm – 1 cup
3. Sugar – 1 Tsp
4. Yeast – 1 Tsp
5. Salt – 1/4 Tsp
6. Olive oil – 3 TSP

For Kulche Stuffing –

1. Potato – boiled – 2
2. Onion – finely chopped – 1
3. Green chilies – finely chopped – 3-4
4. Coriander – cumin – coarsely grinded – 1 Tsp
5. Salt to taste

For Chole –

1. Chole (chickpeas) soaked overnight – 1 cup
2. Onion finely chopped – 1 Big
3. Tomatoes finely chopped – 2 Big
4. ginger , garlic paste – 1 tbsp
5. Bay leaf – 1 piece
6. Cinnamon sticks – 1 one inch piece
7. Black pepper cons – 1 Tsp
8. Cloves – 3-4 pieces
9. Turmeric powder – 1tsp
10. hing powder – 1/4 tsp
11. red chilli powder – 1 tsp
12. Coriander powder – 2 Tsp
13. Cumin powder – 1 Tsp
14. Nutmeg powder – 1/4 Tsp
15. amchur powder – 1/2 tsp
16. Black cardamom – 1
17. salt to taste
18. Vegetable OIl – 1 Tbsp
19. Tea powder – 1 Tsp
20. Garnishing – Cilantro

Method - 

Stuffing –

1. In a bowl add boiled potato , onion , coarsely grinded coriander and cumin , salt to taste , green chilies and mish well. Smash the potato well , so that they get a nice creamy texture.

Kulche –

1. In a bowl add 1 cup warm water , sugar and yeast. Mix well . Keep aside for 10 minutes .
2. Get the fine rava or suji in a blender jar and pulse for 3-4 times to get a fine texture. If you do not get fine rava , then you can get any rava and just pulse it in fine powder.
3. Add all rava to the yeast mixture. Knead for at least 10 minutes. Till you get a nice soft dough.
4. Add 3 Tsp olive oil and again knead for 5 minutes. Cover and rest the dough for at least an hour.
5. Dough raises almost double its size. Knead again . Divide the dough into lemon shape balls of equal size.
6. Take a dough ball , roll it into oblong shape . Add the stuffing and collect all the sides together and roll into a ball. Roll it into a oblong shape. Pat it with coarsely grinded coriander cumin powder and finely chopped cilantro.
7. Heat a tava on medium heat . Put the kulcha on tawa , add 1 TBSP water on the side of tava . Cover and cook on medium – low flame for 4-5 minutes.
8. Remove the lid , apply oil on kulcha , flip and apply oil . Cook for another 2-3 minutes.
9. Serve hot kulcha and warm or cold matar as per your choice.

For Chole –

1.  Take a muslin cloth or cheesecloth, add tea powder , cinnamon stick , bay leaf , pepper cons , cloves . Tie it together . Pressure cooker add chole , tied masala bag , salt to taste and cook for 3-4 whistles.
2. In a pan heat oil. Add black cardamom and hing.
3.  Add onions and saute till they turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5.  Add tomatoes and salt and saute till tomatoes turn nice mushy.
6.  Add turmeric powder , red chili powder , chole masala . Saute for a minute.
7.  Add boiled chole and mix well.
8.  Add water to desired consistency.
9.  Boil on low flame for 15-20 minutes.
10.  Add amchur powder mix well.
11.  Garnish with finely chopped cilantro.