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This article was first published 4 years ago  » Getahead » Food » Quick breakfast recipes you will love

Quick breakfast recipes you will love

August 04, 2019 17:43 IST
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Presenting two simple yet delicious recipes for you.

Tofu Dil Crumbled Burger (recipe by Chef Pallavi Nigam Sahay)


For the burger:

  • 2 burger buns
  • 2 tofu steaks
  • 220 gm breadcrumbs
  • 2 tbsp chopped dill leaves
  • 1 tsp black pepper
  • 2-3 tbsp oil
  • 2 tbsp flour
  • Water
  • 1 tbsp butter
  • Salt to taste

For the yogurt sauce:

  • 4 tbsp hung curd
  • 1/8th tsp grated garlic
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp mint, finely chopped
  • 2 tbsp lettuce, chopped
  • 1 tbsp lemon juice

For the bakes potato chips:

  • 7-8 red potatoes
  • 1 tbsp cayenne pepper
  • Olive oil
  • Salt and pepper


  • For the tofu steak: Scale out half inch thick slices of tofu steak.
  • Season flour, mix it properly with water and make smooth slurry. Mix breadcrumbs with dill and add salt and black pepper.
  • Take a pan and drizzle some oil on it. Dip tofu steak in flour slurry and then coat it properly with breadcrumb. Heat pan, drizzle oil, gently place the tofu steak on the pan. Sear till golden.
  • Spread butter on burgers bun and toast on a hot pan till edges turn golden.
  • To make the yogurt sauce: Mix all the ingredients together in a bowl.
  • To assemble the burger: Spread yogurt sauce on the lower bun and place the tofu patty, spread some yogurt sauce, and place the top bun. Your burger is ready.
  • For the baked potato chips: Preheat the oven at 250 degrees for minimum 10 minutes. Peel and slice the potatoes. Balance them in boiling water for 3-4 minutes, drain it, and then sprinkle salt, pepper, and cayenne pepper. Mix it well.  In a roasting tray, drizzle 1 tbsp of oil and spread the potato. Bake for 30-40 minutes or till golden.

Grilled Chicken Pasta Salad (recipe by Chef Mithu Sonar of Gulmurg Restaurant, The Shalimar Hotel)


  • 150 gm grill chicken
  • 30 gm lettuce
  • Salt and pepper
  • 10 gm cherry tomatoes
  • 10 gm olives (green or black)
  • 10 gm olive oil
  • 5 gm garlic
  • 5 gm thyme mixed
  • 70 gm penne pasta
  • 50 gm cocktail sauce
  • 50 gm chilli sauce
  • 50 gm mayonnaise sauce
  • 50 gm barbecue sauce
  • 50 gm tomato ketchup


For the salad:

  • Preheat the grill. Season both sides of chicken breast halves with steak seasoning. Lightly oil the grill gate. Grill chicken for 6-8 minutes per side, or until juices run clear. Remove from heat, cool and cut into strips.
  • Place the penne pasta in a large pot of lightly salted boiling water. Cook for 8-10 minutes, until al dente. Drain and rinse with cold water to cool.
  • In a large bowl, mix together the cheese, olive, lettuce and cherry tomatoes. Toss with chicken and pasta to serve.

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