Kuttu Paneer Chilla
Kuttu paneer chilla folds paneer into a buckwheat pancake, filling enough to carry a fasting day.
Breakfast recipes
246 recipes for breakfast, with the full ingredients and method on the page. Page 3 of 5.
Kuzhi Paniyaram (Paddu)
Paniyaram cooks idli batter in a dimpled pan so each piece browns on the outside and stays soft inside.
Laccha Paratha
Laccha Paratha is a flaky layered North Indian flatbread folded with ghee, coiled, rolled, and roasted until crisp at the edges.
Madurai Mutta Parotta
Madurai Mutta Parotta is a Tamil Nadu street-style parotta folded with egg, onion, green chilli, and curry leaves.
Maharashtrian Anda Bhurji Rassa
Anda bhurji rassa turns scrambled egg into a thin Maharashtrian curry with dried coconut and garlic.
Maharashtrian Batata Rassa
Batata rassa is a thin Maharashtrian potato curry, red with chilli and eaten with bhakri.
Maharashtrian Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Vangyachi Bhaji
Vangyachi bhaji cooks aubergine with crushed peanuts, which thicken the dish as it goes.
Maharashtrian Zunka
Zunka is a thick Maharashtrian gram flour dish, drier than pithla and eaten with bhakri.
Malabar Pathiri
Malabar Pathiri is a soft Kerala rice flour flatbread kneaded hot, rolled thin, and cooked until it puffs in pale layers.
Malvani Vade
Malvani Vade are spiced rice, gram flour, and urad dal breads rested briefly and fried until crisp, golden, and spongy inside.
Mangalore Bajji (Goli Baje)
Goli baje fries a yoghurt-leavened batter into soft, tangy balls, a Mangalore teatime snack.
Mangalore Buns
Mangalore buns are slightly sweet banana bread rounds, fried rather than baked.
Mangalorean Egg Ghee Roast Curry
Egg ghee roast gives boiled eggs the Mangalorean ghee roast masala, sour with tamarind and heavy with dried chilli.
Mango Lassi
Mango lassi blends ripe mango, curd, milk, sugar, and cardamom into a thick Punjabi-style yogurt drink.
Masala French Toast (Savoury Egg Toast)
Masala French toast soaks bread in spiced beaten egg with onion and chilli, savoury rather than sweet.
Masala Oats
Masala oats cooks rolled oats like an upma, with onion, tomato and Indian spices.
Masala Vada (Chana Dal Vada)
Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Medu Vada (Urad Dal Fritters)
Medu vada, the plain urad dal version, fries into rings that stay soft in the middle.
Meetha Sattu Sharbat
Meetha Sattu Sharbat is a North Indian roasted gram drink sweetened with jaggery and lifted with lemon, with a lightly grainy body.
Menemen (Turkish Scrambled Eggs with Tomato)
A soft Turkish egg skillet cooked with tomatoes, green pepper, onion, parsley, and gentle spices.
Methi Muthiya
Methi muthiya steams fenugreek and flour dumplings, then tempers them, a Gujarati way to use bitter greens.
Methi Thepla
Methi Thepla is a thin Gujarati fenugreek flatbread made with wheat flour, gram flour, curd, spices, and a little oil.
Moonglet (Moong Dal Omelette)
Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.
Morning Honey Lemon Water
Morning Honey Lemon Water is a simple lukewarm drink with fresh lemon and honey, stirred directly in the mug for an early start.
Mughlai Mutton Baida Roti
Mughlai Mutton Baida Roti is a flaky street-style roti folded around dry mutton keema and egg, then pan-fried until crisp.
Mughlai Paratha
Mughlai Paratha is a Kolkata-style stuffed maida paratha filled with spiced egg, onion, green chilli, and coriander.
Mumbai Bhel Puri
Bhel puri tosses puffed rice with chutneys and sev, assembled at the moment of eating so it stays crisp.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Mumbai Veg Frankie
Frankie wraps spiced potato in a paratha with onion and a vinegar-sharp masala, a Mumbai street roll.
Nasi Lemak (Malaysian Coconut Rice)
A Malaysian nasi lemak plate with coconut rice, sambal, anchovies, peanuts, cucumber, and egg.
Nasi Uduk (Indonesian Coconut Rice)
Nasi uduk cooks jasmine rice with coconut milk, lemongrass, pandan, daun salam, and fried shallots for fragrant Indonesian coconut rice.
Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
New York Bagel with Lox and Cream Cheese
New York bagel with lox layers cream cheese, smoked salmon, onion, tomato, capers, and lemon on a chewy deli-style bagel.
North Indian Aloo Anda Curry
Aloo anda curry simmers boiled egg and potato in one onion and tomato gravy.
North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
North Indian Egg Ghotala
Egg ghotala is a street-style scramble of egg with onion, tomato and capsicum, mashed together in the pan as it cooks.
North Indian Egg Keema Matar
Egg keema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
North Indian Methi Anda Curry
Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.
North Indian Mughlai Egg Kurma
Mughlai egg kurma simmers boiled eggs in a yoghurt gravy built on browned onion.
North Indian Omelette Curry
Omelette curry fries a whole omelette, cuts it into pieces and simmers them in gravy.
Oats Idli
Oats idli steams a ground oats and semolina batter into idlis, ready without fermenting.
Palak Paratha
Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.
Pan con Tomate (Spanish Tomato Bread)
A simple Catalan tomato bread rubbed with garlic, ripe tomato, olive oil, and salt.
Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Matar Bhurji
Paneer matar bhurji crumbles paneer with green peas, onion and tomato into a quick dry scramble.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Paneer Tikka Roll
Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.
Pani Puri (Golgappa)
Pani puri fills crisp shells with potato and floods them with spiced water, eaten one at a time.
Pão de Queijo (Brazilian Cheese Bread)
A chewy Brazilian cheese bread made with tapioca starch, milk, egg, and cheese.
Papad Pyaz Ki Sabzi
Papad pyaz ki sabzi turns roasted papad into a curry, simmered in yoghurt with onion until it softens.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Akuri
Akuri is the Parsi scramble, eggs kept soft and loose with onion, tomato and coriander.
Parsi Kheema Per Eedu
Kheema per eedu is a Parsi dish of spiced minced meat with eggs cracked over the top and cooked until just set.
Parsi Tamota Eedu Broth
Tamota eedu broth is a Parsi tomato soup with an egg poached directly in it.
Parsi Tamota Per Eedu
Tamota per eedu cracks eggs over a bed of cooked tomato and lets them set, the Parsi way with almost anything.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Phodnicha Bhaat
Phodnicha bhaat fries leftover rice with a Maharashtrian tempering, the standard way of using yesterday's pot.