Healthy breakfast recipes from celebrity chef Ranveer Brar

The month of September has been declared as the National Nutrition month by the  Ministry of Women and Child Development. Based on India Breakfast Study (conducted in 2012), it was found that three out of every four (72%) Indians do not have nutritionally adequate breakfast and one out of every four actually skip their breakfast altogether. Kellogg India has joined India's fight against malnutrition by urging people to  #BreakTheHabit of skipping breakfast and give their mornings a nourishing start.

In this campaign Kellog has also roped in celebrity chef and renowned TV show host, judge and food stylist Ranveer Brar. Brar shares with Indulge two tasty breakfast recipes to give a healthy start to your day.

Kellogg’s Muesli Banana Pancake

Preparation time: 20 minutes

Serves: Two

Ingredients:

Half cup Kellogg's Muesli Nut Delight (or the variant of your choice)

One cup refined flour

One banana

Two tbsp ghee

¾ tsp baking powder

Nolen gur syrup

Water

Method: 

Crush the muesli and mix it with mashed banana and refined flour and baking powder to form a medium thick batter and set it aside for 20 minutes. Pour a ladleful of batter on to non-stick pan. Spoon ghee on the sides of pancake, cook it on one side. Flip and cook for Three to four minutes more. Serve with nolen gur syrup.

Kellogg’s Corn Flakes and Sweet Potatoes Skillet Cake

Preparation time: One hour

Serves: Two

Ingredients:

One cup corn flakes

250 gm sweet potatoes

½ tsp rock salt

One tsp ground roasted cumin powder

Two green chillies

Two tbsp chopped coriander leaves

One tbsp chopped ginger

One tsp paprika powder

Two tsp Cajun salt

Two tbsp ghee

Two tbsp sweet and sour mango pickle pulp

Salt to taste

Method:

Grease a 12 inch skillet with refined oil. Boil sweet potatoes with skin. Cool and peel the skin off. In a bowl, add herbs, spices, seasoning, ginger, mashed sweet potatoes and crushed corn flakes. Make small balls and fill with little pickle pulp. Make small tikkis or round cakes and refrigerate them for 30 minutes. In a non-stick pan, add ghee and shallow fry the cake till crisp and golden brown on both sides.

Cherry chutney ingredients:

¾ cup red cherries pitted

One tbsp roasted cumin powder

One tbsp sugar

One lime

One tbsp chopped coriander leaves

One clove garlic

One fresh red chilli

½ tsp black salt

Salt to taste

Method:

Wet grind cherries with chillies, herbs, sugar and salt. Finish with lime juice.