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Mornings can be chaotic, to say the least. Some days, there’s time for breakfast with the family. Other days, it’s all about rushing and keeping things simple. But even on the busiest mornings, it’s still better to start the day with something warm and light, not too oily. Something that won’t slow you down before work or school. A lot of us just end up having chai and a biscuit or skipping it altogether. But cooking breakfast doesn’t always need too much effort or oil or mess. Especially if you’ve got a reliable stove like the Usha Ebony Cooktop, it heats evenly and lets you move quickly between dishes. It’s not just nice to look at with its black glass finish, it’s also safe and useful.
Some recipes need slow heat, others need a fast flame. This one gives you both. So you can keep milk boiling on one burner, while your upma or cheela cooks on another. It also helps that the burners are strong and don’t flicker. That matters when you’re half-awake and want everything done without standing there forever. Here are five breakfast ideas that go well with the way Indian kitchens actually work. Nothing fancy, just simple food made a little easier.
1. Vegetable Rava Upma With Peanuts
This one’s a classic. This works well when there’s leftover chopped vegetables or when you’re just using what’s already in the fridge. The semolina cooks quickly and keeps you full longer. Toast the rava on a medium flame, keep it aside. Then heat the oil on the smaller burner, let the mustard seeds pop. Add curry leaves, chopped ginger, some green chilli, and then diced onion. After that, any vegetables: carrots, peas, beans, whatever is around. Add them and sauté just enough. Then comes water and salt. Let it come to a boil on high flame. Reduce the flame again and add the roasted rava slowly while stirring. It thickens quickly, so you don’t want lumps. Close the lid for two minutes and then switch off. A squeeze of lime and a handful of roasted peanuts on top make it better.
The Usha Ebony Cooktop helps here because its glass surface doesn’t stain much when the water bubbles over a bit. And the steady flame avoids burning the bottom.
2. Moong Dal Cheela With Spinach
This is lighter than besan cheela. But it still gives enough energy till lunch. Soak split yellow moong overnight or for at least three hours. Blend with ginger, green chilli, salt, and a bit of ajwain. The batter should be smooth but not watery. Mix in finely chopped spinach or methi. Heat a flat tawa on the front burner. Pour one ladle of batter and spread it like a dosa. Drizzle some oil around and flip once the edges lift. Cook both sides and serve with chutney or even plain curd.
What helps with the Ebony Cooktop is the even flame. The cheela doesn’t stick or brown too much. Also, the glass finish makes it easier to wipe off the batter that sometimes spills while flipping. And the strong knobs are good when hands are oily.
3. Poha With Grated Beetroot And Coconut
Poha doesn’t have to be yellow always. You can use grated beetroot for colour and iron. The red looks nice, and it tastes slightly sweet, which goes well with coconut. Rinse the poha and drain it well. In a kadhai, heat oil, mustard seeds, curry leaves, and chopped green chilli. Add the beetroot and a bit of salt. Sauté till soft and then add the soaked poha and mix gently. Don’t stir too much. Add fresh grated coconut at the end. It doesn’t need much cooking time.
With the Usha Ebony Cooktop, the heat spreads evenly in the kadhai. So the beetroot cooks without burning, and the poha stays fluffy. You can even keep the flame really low once everything’s added, and the burner won’t go off like some other stoves do.
4. Stuffed Multigrain Paratha With Curd
Paratha doesn’t always mean heavy. You can use multigrain flour or mix a little ragi, jowar, or oats flour with your usual atta. Stuff with lightly spiced paneer or even leftover aloo bhaji from dinner. The trick is not to use too much oil. Roll thin, cook on a hot tawa. Spread a small amount of ghee or oil on both sides. Serve with plain curd. It’s filling and better than eating bread or processed cereal.
The Ebony Cooktop is useful here because the high-efficiency burner gets the tawa hot quickly. So you don’t have to wait long between parathas. And the burners are spaced well enough that you can keep a small pan of chai going at the same time.
5. Masala Oats With Curry Leaves And Lemon
If you don’t feel like eating something heavy or fried, masala oats work. But not the packet kind. Use rolled oats and cook them like upma. Start with mustard seeds, ginger, onion, curry leaves, and a little tomato in a pan. Sauté, add some water, then oats and salt. Stir till it thickens and finish with a few drops of lemon and fresh coriander.
This cooks fast, and you can do it even with one eye on the clock. The good thing about using the Usha Ebony Cooktop for this is that you can control the heat easily. The oats don’t burn or stick if you keep stirring. And even if they do, the glass surface is easy to clean with a wet cloth.
All of these breakfasts can be done in less than 30 minutes if you plan a little. Most of the ingredients are common and don’t require early prep. And if your kitchen has the Usha Ebony Cooktop, it’s just easier.
