Indian cuisine offers a wide variety of mouth-watering dishes that can be enjoyed at any time of day, including breakfast. In this article, we will explore 20 delicious and flavorful Indian breakfast recipes that are sure to kick-start your morning in the right way. From classic dishes like masala dosa and upma, to more modern creations like besan chilla and vegetable frankie, there’s something for everyone to enjoy.
Whether you’re a fan of spicy foods or prefer milder flavors, our collection of Indian breakfast recipes has got it all. So, why not start your day off right with some delicious and aromatic Indian dishes? In this article, we will share the ingredients, cooking methods, and step-by-step instructions for each recipe, making it easy to try them out in the comfort of your own home.
Let’s dive in and explore the world of Indian breakfast cuisine!
Masala Dosa with Coconut Chutney
Discover the flavors of India with this classic recipe that combines the crispy, spiced goodness of Masala Dosa with the creamy richness of Coconut Chutney.
Ingredients:
For Masala Dosa:
– 2 cups all-purpose flour
– 1/2 cup yogurt
– 1/4 teaspoon salt
– Vegetable oil for frying
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup coriander leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Mix together flour, yogurt, and salt for the dosa batter.
2. Heat a non-stick skillet or griddle over medium heat. Pour in a ladle of batter and spread evenly.
3. Cook for 1-2 minutes until the edges start to curl.
4. Flip and cook for another minute. Repeat with remaining batter.
For Coconut Chutney:
1. Heat oil in a pan over low heat. Add onion, garlic, and coriander leaves. Saute until the mixture is soft and fragrant.
2. Add grated coconut and salt. Stir well to combine.
3. Cook for 5-7 minutes or until the chutney thickens slightly.
Cooking Time: 20-25 minutes
Enjoy your delicious Masala Dosa with Coconut Chutney!
Poha with Peanuts and Curry Leaves
A flavorful and crunchy twist on the traditional Indian breakfast dish, Poha.
Ingredients:
– 1 cup puffed rice (poha)
– 1/2 cup peanuts
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2-3 curry leaves
– Salt, to taste
– Optional: lemon wedges and chutney for serving
Instructions:
1. Rinse the poha in a fine mesh sieve until the water runs clear. Drain well.
2. Heat the ghee or oil in a large skillet over medium heat.
3. Add the chopped onion and sauté until translucent, about 2 minutes.
4. Add the peanuts and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
5. Add the curry leaves and stir well to combine with the peanut mixture.
6. Add the poha to the skillet and stir gently to combine with the peanut and onion mixture.
7. Cook for about 3-4 minutes, stirring occasionally, until the poha is well coated and slightly toasted.
8. Season with salt to taste.
9. Serve hot, garnished with lemon wedges and chutney if desired.
Cooking Time: Approximately 10-12 minutes
Upma with Vegetables and Ghee
A classic Indian breakfast dish gets a flavorful twist with the addition of sautéed vegetables and ghee.
Ingredients:
– 1 cup semolina (upma)
– 2 cups water
– 1 tablespoon ghee
– 1 small onion, finely chopped
– 1 small tomato, diced
– 1 green chili, slit
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the semolina and soak it in water for about 5 minutes. Drain the excess water.
2. Heat a non-stick pan over medium heat. Add the ghee and let it melt.
3. Add the chopped onion, diced tomato, and slit green chili to the pan. Saute until the vegetables are soft and lightly browned.
4. Add the semolina to the pan and stir well to combine with the vegetables.
5. Cook for about 2-3 minutes or until the upma is lightly toasted and fragrant.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Aloo Paratha with Yogurt
Start your day off right with a flavorful and filling Indian flatbread, Aloo Paratha, served with a dollop of cool yogurt.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
– Yogurt, for serving
Instructions:
1. In a mixing bowl, combine the mashed potatoes, whole wheat flour, salt, and baking powder.
2. Gradually add water to form a soft dough. Knead for 5 minutes.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle.
5. Brush with ghee or oil and cook on a non-stick skillet or tava over medium heat for 30 seconds.
6. Flip and cook the other side for another 30 seconds.
7. Serve warm Aloo Parathas with a dollop of yogurt and enjoy!
Cooking Time: 15-20 minutes
Idli with Sambar and Coconut Chutney
Idlis are a staple in South Indian cuisine, typically served with sambar (lentil-based vegetable stew) and coconut chutney. This recipe is a simple guide to preparing this classic combination.
Ingredients:
For Idli:
– 2 cups idli rava (steamed rice flour)
– 1 cup lukewarm water
– 1/4 teaspoon active dry yeast
– Salt, to taste
For Sambar:
– 1 cup split red lentils (masoor dal)
– 1 cup mixed vegetables (carrots, potatoes, green beans)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt, to taste
– Turmeric powder, to taste
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup fresh coriander leaves
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon salt
– 1/4 cup tamarind paste
– Water, as needed
Instructions:
1. Soak idli rava in lukewarm water for 5 hours.
2. Mix yeast and let it ferment for 1 hour.
3. Steam idlis until they are soft and fluffy (about 15 minutes).
4. Cook sambar by sautéing onion, garlic, and mixed vegetables. Add lentils, water, salt, and turmeric powder. Simmer for 30 minutes or until the lentils are cooked.
5. Grind coconut, coriander leaves, cumin seeds, salt, and tamarind paste to a smooth chutney. Adjust consistency with water if needed.
Cooking Time:
– Idlis: 15 minutes
– Sambar: 30 minutes
– Coconut Chutney: 5-7 minutes
Besan Chilla with Mint Chutney
Besan Chilla with Mint Chutney Recipe
A classic North Indian snack, Besan Chilla is a crispy and flavorful flatbread made from chickpea flour. Serve it with a refreshing mint chutney for a delightful combination.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup water
– 1/4 teaspoon baking powder
– Salt, to taste
– Vegetable oil, for frying
– Mint Chutney ingredients (see below)
Mint Chutney Ingredients:
– 1 cup fresh mint leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ginger paste
– Salt, to taste
– Lemon juice, to taste
Instructions:
1. Mix besan, water, baking powder, and salt in a bowl until smooth.
2. Heat oil in a non-stick pan over medium heat.
3. Pour the besan mixture into the pan and spread evenly.
4. Cook for 2-3 minutes or until the edges start to curl.
5. Flip the chilla and cook for another minute.
6. Serve with Mint Chutney (see below).
Mint Chutney:
1. Blend mint leaves, onion, garlic, ginger paste, salt, and lemon juice in a blender until smooth.
2. Taste and adjust seasoning as needed.
Cooking Time: 10-12 minutes
Medu Vada with Coconut Chutney
Experience the authentic flavors of South India with this simple recipe that combines crispy Medu Vadas (fermented rice and lentil dumplings) with a creamy Coconut Chutney.
Ingredients:
For Medu Vada:
– 1 cup cooked rice
– 1/2 cup split black gram (urad dal)
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Coconut Chutney:
– 1 cup fresh coconut chunks
– 1 small onion, finely chopped
– 2 green chilies, finely chopped
– 1 tablespoon vegetable oil
– Salt, to taste
– 1/4 teaspoon cumin seeds
Instructions:
1. Mix cooked rice and urad dal in a bowl.
2. Add baking soda and salt. Gradually add water to form a thick batter.
3. Heat oil in a non-stick pan over medium heat. Pour a ladle of batter and shape into a dumpling.
4. Cook for 5-7 minutes, flipping occasionally, until crispy and golden brown.
For Coconut Chutney:
1. Dry roast coconut chunks, onion, and green chilies until lightly toasted.
2. Grind the mixture into a smooth paste with some water.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 1 minute.
4. Pour in the coconut paste and cook for 2-3 minutes or until slightly thickened.
Cooking Time: 20-25 minutes
Enjoy your Medu Vadas with Coconut Chutney!
Rava Uttapam with Tomato Chutney
A popular South Indian dish, Rava Uttapam is a savory pancake made with semolina (rava) and flavored with spices. Paired with a tangy Tomato Chutney, this recipe makes for a delightful breakfast or snack.
Ingredients:
For Rava Uttapam:
– 1 cup semolina (rava)
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon vegetable oil
For Tomato Chutney:
– 3 ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix semolina and water to form a thick batter. Add salt and baking soda.
2. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
3. Cook for 2-3 minutes or until the edges start to curl. Flip and cook for another minute.
4. For Tomato Chutney, fry onions, garlic, and tomatoes in oil until they are soft. Add tamarind paste and salt.
5. Serve Rava Uttapam hot with Tomato Chutney.
Cooking Time: 15-20 minutes
Sabudana Khichdi with Roasted Peanuts
A popular North Indian dish, Sabudana Khichdi is a comforting and flavorful meal made with sago, peanuts, and spices. This recipe adds the delightful crunch of roasted peanuts to create a unique twist on this classic dish.
Ingredients:
– 1 cup sago
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon ground coriander
– Salt, to taste
– 1/4 cup roasted peanuts, chopped
– Chopped cilantro, for garnish (optional)
Instructions:
1. Rinse the sago and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the sago with 2 cups of fresh water until it’s soft and mushy.
3. Heat oil in a pan over medium heat. Add chopped onion, cumin seeds, and coriander powder. Cook until the onion is translucent.
4. Add cooked sago to the pan and stir well. Season with salt to taste.
5. Mix in roasted peanuts and cook for 2-3 minutes or until they’re evenly distributed.
6. Garnish with chopped cilantro, if desired. Serve hot.
Cooking Time: 20-25 minutes
Misal Pav with Spicy Curry
A classic Maharashtrian street food, Misal Pav is a flavorful and spicy curry served with bread (pav). This recipe brings together the flavors of misal (curry) made with sprouted lentils, onions, garlic, and spices, served with soft pav buns.
Ingredients:
– 1 cup sprouted moong lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 4-6 pav buns
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan and sauté onions until translucent.
2. Add garlic, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add sprouted lentils, salt, and 2 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the curry thickens.
4. Serve hot with pav buns and garnish with cilantro.
Cooking Time: 25-30 minutes
Dhokla with Green Chutney
A popular Gujarati dish, Dhokla is a fermented rice and lentil crepe that’s often served with a tangy green chutney. This recipe combines the two for a delightful breakfast or snack.
Ingredients:
For the Dhokla:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 teaspoon methi seeds
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
For the Green Chutney:
– 1 cup fresh coriander leaves
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and grind the lentils into a fine paste using a blender or grinder.
3. In a large bowl, mix the ground lentils with 2 cups of water, methi seeds, sugar, and salt. Stir well to combine.
4. Heat oil in a non-stick pan over medium heat. Pour the batter into the pan and spread evenly.
5. Cook for about 10-15 minutes or until the Dhokla is cooked through and slightly browned.
6. Garnish with fresh cilantro leaves.
For the Green Chutney:
1. Blend all the ingredients together in a blender until smooth.
2. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes (including soaking time)
Appam with Vegetable Stew
Appams are traditional South Indian flatbreads that pair perfectly with a flavorful vegetable stew. This recipe combines the two for a comforting and nutritious meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable Stew (see below for ingredients)
– Cooking oil or ghee, for brushing
Vegetable Stew Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 medium potato, peeled and chopped
– 1 cup mixed vegetables (peas, corn, cauliflower)
– 2 cups water
– Salt, to taste
Instructions:
1. To make the Appam dough, combine flour and salt in a bowl. Gradually add lukewarm water and mix until a smooth batter forms.
2. Heat a non-stick pan or griddle over medium heat. Pour a small ladle of batter onto the pan and spread evenly to form an appam.
3. Brush with cooking oil or ghee and cook for 1-2 minutes, until the edges start to curl.
4. Flip and cook for another minute.
5. Serve hot with Vegetable Stew.
Cooking Time:
– Appams: 2-3 minutes per side
– Vegetable Stew: 20-25 minutes
Pongal with Ghee and Cashews
Pongal is a popular South Indian dish, typically served during festivals and special occasions. This recipe adds a rich twist by incorporating ghee and cashews, creating a sweet and nutty delight.
Ingredients:
– 1 cup of pongal rice
– 1 cup of moong dal (split green gram)
– 1/2 cup of jaggery powder or brown sugar
– 1/4 teaspoon of cardamom powder
– 1 tablespoon of ghee
– 1/4 cup of chopped cashews
– Water, as needed
Instructions:
1. Rinse the pongal rice and moong dal separately and soak them in water for about an hour.
2. Drain the water and cook the rice and dal together with enough water until they are mushy and well combined.
3. Add jaggery powder or brown sugar, cardamom powder, and ghee to the mixture and stir well.
4. Stir in the chopped cashews.
5. Cook for an additional 2-3 minutes or until the sweetener has dissolved and the mixture thickens slightly.
Cooking Time: About 20-25 minutes
Enjoy your delicious Pongal with Ghee and Cashews!
Kanda Batata Poha with Lemon
Start your day with a flavorful and refreshing twist on the classic Indian poha dish, infused with the zesty goodness of lemon.
Ingredients:
– 2 cups poha (flattened rice flakes)
– 1/4 cup chopped kanda batata (potato) – 2 medium-sized
– 1/2 teaspoon grated ginger
– Salt, to taste
– Freshly squeezed lemon juice, as needed
Instructions:
1. Rinse the poha and soak it in water for about 30 seconds.
2. Drain the poha and set it aside.
3. Boil or steam the potatoes until they’re tender; peel and chop them into small pieces.
4. Heat a non-stick pan with a little oil and sauté the chopped potatoes, ginger, and salt until the mixture is well combined.
5. Add the soaked poha to the pan and stir-fry everything together for about 2-3 minutes or until the poha is lightly toasted.
6. Squeeze some lemon juice to taste over the dish and toss it gently.
Cooking Time: Approximately 10-12 minutes
Ragi Dosa with Tomato Chutney
Start your day with a nutritious and delicious Ragi Dosa, a traditional Indian dish made with finger millet flour, paired with a tangy and flavorful Tomato Chutney. This recipe is perfect for a quick breakfast or brunch option.
Ingredients:
For the Ragi Dosa:
– 2 cups ragi (finger millet) flour
– 1/4 cup rice flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup water
For the Tomato Chutney:
– 2 large tomatoes, diced
– 1 small onion, finely chopped
– 1 green chili pepper, finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
– 2 tablespoons oil or ghee
Instructions:
1. Mix the ragi flour, rice flour, baking soda, and salt in a bowl.
2. Gradually add water and mix until a smooth batter forms.
3. Heat a non-stick pan over medium heat. Pour a ladle of the batter onto the pan.
4. Cook for 1-2 minutes or until the dosa starts to curl and the edges start to lift.
5. Flip and cook for another minute.
6. For the chutney, heat oil or ghee in a pan over medium heat. Add the chopped onion, green chili pepper, and diced tomatoes.
7. Cook until the mixture thickens slightly, about 5-7 minutes.
8. Season with salt and lemon juice to taste.
Cooking Time: 15-20 minutes
Chole Bhature with Pickled Onions
A popular North Indian breakfast dish, Chole Bhature is a flavorful and filling meal that combines the comfort of crispy fried flatbread (bhature) with a spicy chickpea curry (chole).
Ingredients:
For the Chole:
– 1 cup chickpeas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
For the Pickled Onions:
– 1 large onion, thinly sliced
– 1 tablespoon vinegar
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions, minced garlic, coriander powder, garam masala powder, and salt. Cook until the onions are lightly browned.
3. Add the chickpeas and cook for 5 minutes, stirring occasionally.
4. Meanwhile, prepare the pickled onions by mixing all the ingredients in a bowl. Let it sit for at least 30 minutes to allow the flavors to meld.
Cooking Time: 20-25 minutes
Serve the Chole over the crispy bhature (flatbread) and garnish with the pickled onions. Enjoy your delicious and satisfying North Indian breakfast!
Vegetable Frankie with Tamarind Sauce
A flavorful and aromatic twist on the classic Indian dish, this Vegetable Frankie is a perfect combination of spices, vegetables, and tamarind sauce wrapped in a flaky flatbread.
Ingredients:
– 1 cup mixed vegetables (beans, carrots, peas)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon tamarind paste
– 2 tablespoons water
– 4-6 flatbread wraps ( Frankie)
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add mixed vegetables, cumin, coriander, turmeric, and salt. Cook for 5 minutes or until the vegetables are tender.
3. Mix in tamarind paste and water. Cook for an additional minute.
4. Warm flatbread wraps by wrapping them in a damp cloth and microwaving for 20-30 seconds.
5. Assemble the Frankie by placing the vegetable mixture onto the flatbread, leaving a 1-inch border around the edges.
6. Fold the flatbread into a neat package and serve hot.
Cooking Time: 15-20 minutes
Jalebi with Rabri
A classic Indian dessert, Jalebi with Rabri is a perfect combination of crispy, sweet jalebis soaked in a creamy, sweet rabri. This recipe is easy to make and will transport you to the streets of Old Delhi.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1 cup lukewarm water
– For rabri:
+ 1 liter milk
+ 1/2 cup sugar
+ 1 tablespoon rose syrup (optional)
– Fresh pistachios and cardamom powder for garnish
Instructions:
1. Mix flour, baking powder, and salt.
2. Gradually add ghee or oil and lukewarm water to form a smooth batter.
3. Heat oil in a deep frying pan over medium heat.
4. Pour the batter into the oil using a spoon to create jalebi shapes.
5. Fry for 2-3 minutes on each side, until crispy and golden.
6. Soak fried jalebis in rabri (see below) for at least 30 minutes before serving.
Rabri:
1. Boil milk until it thickens slightly.
2. Add sugar and rose syrup (if using). Stir until sugar dissolves.
3. Simmer over low heat for 10-15 minutes, stirring occasionally.
Cooking Time: 20-25 minutes
Gobi Paratha with Mint Raita
Elevate your mealtime with this flavorful and refreshing combination of Gobi Paratha (cauliflower-infused flatbread) served with a cooling Mint Raita.
Ingredients:
For the Gobi Paratha:
– 2 cups all-purpose flour
– 1/4 cup cauliflower florets, finely chopped
– 1/4 teaspoon salt
– 1 tablespoon ghee or vegetable oil
– Water, as needed
For the Mint Raita:
– 1 cup plain yogurt
– 1/2 cup fresh mint leaves, chopped
– 1 small cucumber, peeled and grated
– Salt, to taste
Instructions:
1. In a mixing bowl, combine flour, chopped cauliflower, and salt.
2. Gradually add water and knead the dough for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Roll out each ball into a thin circle, about 6 inches in diameter.
5. Cook the parathas on a non-stick skillet or griddle over medium heat for 30 seconds on each side.
6. For the Mint Raita, combine yogurt, chopped mint, grated cucumber, and salt. Mix well.
Cooking Time: 15-20 minutes (including preparation time)
Bread Pakora with Coriander Chutney
Experience the fusion of Indian flavors and flaky bread with this simple recipe for Bread Pakora, served with a tangy and aromatic Coriander Chutney.
Ingredients:
For the Bread Pakora:
– 4-6 bread slices (white or whole wheat)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– Vegetable oil for frying
– Fresh cilantro leaves for garnish
For the Coriander Chutney:
– 1 cup coriander leaves (fresh or dried)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin powder
– Salt to taste
– Water as needed
Instructions:
1. Cut the bread into triangles or strips.
2. Mix the flour, baking powder, and salt in a bowl.
3. Dip each bread piece into the flour mixture, coating evenly.
4. Fry the bread pieces in hot oil until golden brown and crispy.
5. Drain excess oil on paper towels.
6. For the Coriander Chutney: Blend all ingredients except water until smooth. Add water as needed to achieve desired consistency.
7. Serve the Bread Pakora with a dollop of Coriander Chutney.
Cooking Time: 15-20 minutes
Summary
Start your day off right with these delicious Indian breakfast recipes! From spicy to flavorful, there’s something for everyone. Try making Masala Dosa with Coconut Chutney or Upma with Vegetables and Ghee. For a sweet treat, go for Besan Chilla with Mint Chutney or Jalebi with Rabri. Or, try one of the many savory options like Poha with Peanuts and Curry Leaves or Rava Uttapam with Tomato Chutney. Whatever your taste buds desire, this collection of 20 Indian breakfast recipes is sure to satisfy.
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