Chef Ankit Mangla Shares Healthy Breakfast Recipes for Travellers

chef ankit mangla recipes, breakfast recipes for travelers, travel breakfastIt is necessary to eat healthy during travel. Healthy eating helps to stay well when you are on the go. Healthy eating starts with a nourishing and delicious breakfast, which must be light and quick for travellers. Plaza Premium Lounge has introduced a new breakfast menu of quick to eat and easy to digest dishes for people on the go. Chef Ankit Mangla presented a live cooking session and demonstrated the art of cooking quick breakfast dishes during the launch of the menu at Plaza Premium Lounge. Calorie-conscious people rely on dishes of Mexican Oats, Lemon Oats, Salads and Yogurt when they are about to travel or travelling. The dishes on the new breakfast menu at Premium Plaza Lounge are savoury, yummy and good for health. Chef Ankit Mangla, who boasts 10 years of culinary excellence in Mediterranean cuisine, shares healthy breakfast recipes for travellers with SliceofRealLife.com:

Recipe of Apple and Cinnamon Pancakes  

breakfast menu, travel breakfast, healthy breakfast dishes

Ingredients for Pancake Batter

Refined flour (sieved): 300 gm

Milk: 200 ml

Sugar breakfast: 120 gm

Eggs: 2 pieces

Baking powder: 1 teaspoon

Vanilla Essence: 1/ 2 drops

Melted butter 40 gm

Salt 1 pinch

Ingredients for Apple & Cinnamon topping 

Butter: 2 tablespoons

Apple (peeled):  2 pieces

Brown sugar: 2 tablespoons

Cinnamon powder: ½ teaspoon

Maple syrup: 100 ml       

Method 

Do mix eggs, sugar, vanilla essence and milk together in a mixing bowl

Add the above mixture to the flour, and then mix baking powder and salt

Whisk in melted butter, cover the batter and keep it for a few minutes

Heat a non-stick pan and pour half a ladle of the batter to make a pancake

Cook until bubbles appear and the underside is golden

Flip with a spatula and cook for a few seconds more

Transfer the pancake to a serving platter

 

Add butter, apple, cinnamon and brown sugar to a pan for the topping

Stir over medium heat until apples become little tender; then stir in maple syrup

Serve apple and cinnamon topping over pancakes 

The Apple and Cinnamon Pancake can be served to four guests.

 

Recipe of Banoffee French Toast

breakfast menu, healthy breakfast dishes for travelers, chef Ankit Mangla recipes

Ingredients 

Milk: 50 ml

Cream: 50 ml

Eggs: 4 pieces

Bread brioche / baguette: 1 sliced loaf

Sugar breakfast: 40 gm

Coffee powder: 1 teaspoon

Vanilla essence: 2 drops

Butter: 50 gm

Bananas: 2 pieces

Brown sugar soft: 50 gm for coating

Toffee / Caramel sauce: A little        

Method 

Whist together eggs, cream, milk, vanilla essence, sugar and coffee powder in a large dish

Heat a non-stick pan, coat bananas in brown sugar and caramelise

Heat a pan and pour some butter. Dredge bread slices in egg mixture and place in a pan. Cook until golden on both sides

Top toast with caramelised banana and drizzle with toffee sauce

Serve immediately to 4 guests

 

Recipe of Shakshouka: Spiced Poached Eggs

Ingredients:

Eggs: 4 pieces

Olive oil: 2 tablespoons

Onion (chopped): 1 piece

Bell peppers (chopped): 2 tablespoons

Garlic (minced): 1 teaspoon

Cumin whole: ¼ teaspoon

Paprika powder: 1.2 teaspoon

Red tomato (chopped): 1 piece

Parsley (chopped): 2 teaspoons

Coriander fresh (chopped): 2 teaspoon

Salt and Pepper: to taste 

Method 

Heat olive oil in a non-stick pan and sauté onion slices until translucent

Add bell peppers, garlic, cumin and paprika powder; then sauté it

Add tomatoes and cook until soft. Add some water if needed

Add half of the herbs

Break eggs on top of the sauce in the pan and let it simmer for a while

When done, sprinkle chopped coriander leaves, and serve hot with fresh bread

 

Recipe of Veg Rosti with Pico de Gallo Salsa

breakfast dishes, healthy breakfast recipes, breakfast menu for travelers, chef ankit mangla

Ingredients

Potato (peeled & grated): 400 gm

Carrot (peeled & grated): 100 gm

Pumpkin (peeled & grated): 100 gm

Zucchini green (grated): 200 gm

Salt: 2 teaspoons

Thyme fresh: 1 teaspoon

Olive oil: 200 ml

Black pepper (crushed): to taste

Method

Mix all the grated vegetables and add a good pinch of salt in a bowl

Mix them well and keep it for five minutes

Squeeze the vegetables to remove excess salty liquid

Add thyme, seasoning and mashed potato for better binding

Make small patties of the mixture and dust lightly with refined flour

Heat oil in a pan and shallow fry rosti on a medium flame

Serve hot with Pico de Gallo Salsa

 

About Chef Ankit Mangla

Ankit Mangla is one of the few chefs who have been bestowed on the prestigious title “Master Chef International Cuisine” by the Indian Culinary Forum. Known for his penchant for Italian, Greek, French, Lebanese, Spanish, Turkish and Moroccan cuisines, he boasts 10 years of culinary excellence in the Mediterranean cuisine. He has the distinction of having learned from and worked with Celebrity Chef Antonio Carluccio at The Park Hotel. He mastered the art of cooking Italian dishes from eminent Chef Tarsillo Nataloni. He gets kicks when guests are happy with his culinary innovations and inventions.

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