40+ Flavorful Valentine’s Day Indian Breakfast Recipes for a Perfect Meals

Valentine’s Day is all about celebrating love, and what better way to express your affection than with a delicious, homemade breakfast that combines tradition and creativity?

Whether you’re cooking for a loved one or treating yourself, the breakfast you serve sets the tone for the day.

Indian breakfasts are not only rich in flavor but also in history, culture, and warmth, making them a perfect choice for a meaningful Valentine’s Day meal.

From light and healthy options like fruit-stuffed parathas to indulgent dishes like creamy poha and stuffed dosa, the versatility of Indian breakfast recipes ensures that there’s something for every palate.

This collection of 40+ Valentine’s Day Indian breakfast recipes will help you create a memorable start to your special day, filled with colors, aromas, and, of course, love.

40+ Flavorful Valentine’s Day Indian Breakfast Recipes for a Perfect Meals

This Valentine’s Day, why not break away from the usual breakfast fare and try something new that brings warmth and tradition to your table?

With 40+ Valentine’s Day Indian breakfast recipes, you’ll have a wealth of options to choose from, each recipe offering a unique experience.

These dishes not only provide nourishment but also embody the spirit of love through the intricate spices, textures, and tastes that are at the heart of Indian cuisine.

Each of these breakfast recipes is more than just food; they’re an opportunity to show care, creativity, and effort in crafting a special moment.

Whether you’re preparing a quick breakfast for a busy morning or planning a leisurely brunch, these recipes will ensure that your Valentine’s Day starts off on the right note.

Masala Dosa with Coconut Chutney

This crispy and savory South Indian dish is the perfect Valentine’s Day breakfast to impress your partner. Masala Dosa is a thin, crispy pancake made from fermented rice and urad dal batter, filled with a spiced potato filling. Served with a tangy coconut chutney, this dish combines rich textures and flavors that are sure to delight the taste buds.

Ingredients:

• 1 cup rice
• ½ cup urad dal
• 1 tsp fenugreek seeds
• Water (for soaking and grinding)
• Salt (to taste)
• 1 tbsp oil (for frying)

For the filling:

• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp oil
• Salt (to taste)
• Fresh coriander leaves, chopped

For Coconut Chutney:

• 1 cup grated coconut
• 1 small green chili
• 1 tsp ginger
• Salt (to taste)
• 1 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Preparation:

1. Prepare the batter: Soak rice and urad dal (along with fenugreek seeds) in water for about 6-8 hours. Drain and grind into a smooth batter with enough water. Let the batter ferment overnight or for at least 8 hours.
2. Make the filling: Heat oil in a pan and add mustard seeds, cumin seeds, and turmeric powder. Add onions and sauté until translucent. Add green chilies, mashed potatoes, and salt. Mix well, cook for 5 minutes, and garnish with coriander leaves.
3. Make the chutney: Grind coconut, green chili, and ginger into a smooth paste with water. In a separate pan, heat oil, add mustard seeds and curry leaves, and temper the chutney. Pour over the chutney mixture and mix.
4. Cook the dosa: Heat a non-stick tawa or griddle and lightly grease with oil. Pour a ladle of batter and spread it into a thin circle. Cook until golden brown and crisp on both sides. Place a spoonful of the potato filling on the dosa, fold, and serve hot with chutney.

Masala Dosa is a delightful way to start the day, offering a combination of textures from the crisp dosa and soft, flavorful potato filling. Paired with the fresh, aromatic coconut chutney, it makes for a wholesome breakfast that will warm both the heart and the stomach. This dish will bring a taste of Southern India right to your Valentine’s Day breakfast table, adding a unique flair to your celebration.

Aloo Paratha with Cucumber Raita

Aloo Paratha is a classic North Indian breakfast that will fill your morning with warmth and comfort. This stuffed flatbread, filled with a spiced potato filling, pairs perfectly with cool cucumber raita, making it an ideal dish for a cozy and delicious Valentine’s Day breakfast.

Ingredients:

• 2 cups whole wheat flour
• Water (for kneading)
• 1 tsp salt
• 1 tbsp oil (for dough)

For the filling:

• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• Salt (to taste)
• Fresh coriander leaves, chopped

For Cucumber Raita:

• 1 cup plain yogurt
• ½ cucumber, grated
• 1 tsp cumin powder
• Salt (to taste)
• Fresh mint leaves, chopped

Preparation:

1. Prepare the dough: In a large bowl, mix whole wheat flour, salt, and oil. Gradually add water and knead the mixture into a soft dough. Cover and let it rest for about 15 minutes.
2. Prepare the filling: Heat oil in a pan and add cumin seeds. Once they splutter, add onions and green chilies and sauté until golden. Add mashed potatoes, garam masala, salt, and coriander leaves. Mix well and cook for a few minutes until the flavors combine.
3. Assemble the parathas: Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of the potato filling in the center, and seal the dough around the filling. Roll the stuffed dough ball into a flat circle.
4. Cook the parathas: Heat a tawa or griddle and cook each paratha, applying oil or ghee on both sides, until golden brown.
5. Prepare the raita: In a bowl, mix yogurt, grated cucumber, cumin powder, and salt. Garnish with mint leaves.

Aloo Paratha is a heartwarming and flavorful breakfast that combines the richness of spiced potatoes with the soft, slightly crispy paratha. Paired with the refreshing cucumber raita, this meal offers a perfect balance of spices and coolness, making it a comforting and satisfying breakfast choice for a special Valentine’s Day.

Poha with Peanuts and Pomegranate

Poha is a popular and light breakfast dish made from flattened rice, ideal for a quick yet flavorful Valentine’s Day meal. The combination of crunchy peanuts and juicy pomegranate seeds adds a delightful twist to this traditional dish, making it both tasty and refreshing.

Ingredients:

• 2 cups flattened rice (poha)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 green chili, chopped
• 1 tsp turmeric powder
• Salt (to taste)
• ½ cup roasted peanuts
• ½ cup pomegranate seeds
• Fresh coriander leaves for garnish
• 1 tsp lemon juice

Preparation:

1. Prepare the poha: Rinse the flattened rice under cold water until it softens. Drain and set aside.
2. Cook the poha: Heat oil in a pan and add mustard seeds and cumin seeds. Once they crackle, add chopped onions and green chili. Sauté until the onions turn translucent.
3. Flavor the poha: Add turmeric powder and salt. Stir well and add the soaked poha. Mix everything gently and cook for 2-3 minutes until well combined.
4. Finish the dish: Stir in roasted peanuts and garnish with pomegranate seeds and fresh coriander. Squeeze lemon juice on top before serving.

Poha is a light and nourishing dish, perfect for a nutritious start to the day. The addition of peanuts provides a nice crunch, while the pomegranate seeds give a sweet and juicy contrast to the savory poha. This dish is simple to prepare yet full of flavor, making it an excellent choice for a festive and vibrant Valentine’s Day breakfast.

Idli with Sambar and Coconut Chutney

Idli, a fluffy and soft steamed rice cake, is a quintessential South Indian breakfast. Paired with a flavorful sambar and fresh coconut chutney, this breakfast brings together a variety of tastes and textures that are not only delicious but also nutritious, making it an ideal option for a light yet hearty Valentine’s Day meal.

Ingredients:

• 1 cup rice
• ½ cup urad dal
• 1 tsp fenugreek seeds
• Water (for soaking and grinding)
• Salt (to taste)
• 1 tbsp oil (for greasing)

For Sambar:

• 1 cup toor dal (pigeon peas)
• 1 medium carrot, diced
• 1 small potato, diced
• 1 tomato, chopped
• 1 tbsp tamarind paste
• 1 tbsp sambar powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig curry leaves
• Salt (to taste)
• Fresh coriander leaves for garnish

For Coconut Chutney:

• 1 cup grated coconut
• 1 small green chili
• 1 tsp ginger
• Salt (to taste)
• 1 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Preparation:

1. Prepare the idli batter: Soak rice and urad dal (with fenugreek seeds) for about 6-8 hours. Drain and grind into a smooth batter with enough water. Allow the batter to ferment for 8 hours or overnight.
2. Prepare the sambar: Cook toor dal in a pressure cooker with enough water until soft. In a pot, combine the cooked dal, vegetables, tamarind paste, and sambar powder. Simmer for 15-20 minutes, adding water to adjust consistency. In a separate pan, heat oil, add mustard seeds, cumin seeds, and curry leaves. Once they crackle, pour the tempering into the sambar and stir well. Garnish with fresh coriander.
3. Prepare the coconut chutney: Grind coconut, green chili, and ginger into a smooth paste. Heat oil in a pan, add mustard seeds and curry leaves, and temper the chutney. Stir to combine.
4. Make the idlis: Grease the idli molds with oil and pour the fermented batter into the molds. Steam for about 10-12 minutes until the idlis are soft and fluffy.

Idli is a light and nutritious option for breakfast, especially when paired with the rich, spicy sambar and cooling coconut chutney. The combination of textures—soft idlis, tangy sambar, and the smooth chutney—creates a satisfying and well-balanced meal. This breakfast is perfect for those who want a refreshing yet filling dish to share on Valentine’s Day.

Methi Thepla with Yogurt

Methi Thepla is a traditional Gujarati flatbread made with fenugreek leaves and a blend of spices. This nutritious and flavorful dish, when served with plain yogurt, creates a harmonious and wholesome breakfast that is perfect for starting a special Valentine’s Day.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 tsp cumin seeds
• 1 tsp carom seeds (ajwain)
• 1 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt (to taste)
• Water (for kneading)
• Oil (for frying)

For Yogurt:

• 1 cup plain yogurt
• A pinch of salt
• Fresh coriander leaves for garnish

Preparation:

1. Prepare the dough: In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, carom seeds, ginger-garlic paste, turmeric, red chili powder, and salt. Gradually add water and knead into a soft dough. Let it rest for 10 minutes.
2. Roll the theplas: Divide the dough into small balls. Roll each ball into a thin flatbread, dusting with flour as needed.
3. Cook the theplas: Heat a tawa or griddle, and cook each thepla, applying a little oil on both sides, until golden brown.
4. Prepare the yogurt: Whisk the yogurt with a pinch of salt and garnish with fresh coriander leaves.

Methi Thepla offers a rich blend of earthy flavors from fenugreek, spices, and a soft texture that pairs wonderfully with yogurt. This dish is perfect for a nutritious start to the day and can be served with yogurt for a refreshing contrast. Its healthy profile and flavorful ingredients make it a wonderful breakfast choice for a memorable Valentine’s Day.

Pesarattu (Green Gram Pancake)

Pesarattu is a popular breakfast dish from Andhra Pradesh, made from green gram (moong dal) batter. This protein-packed pancake is crispy on the outside and soft on the inside, making it an ideal healthy and delicious option for a Valentine’s Day breakfast.

Ingredients:

• 1 cup green gram (moong dal)
• 1 green chili, chopped
• 1 small onion, chopped
• 1-inch piece of ginger
• ½ tsp cumin seeds
• Salt (to taste)
• Water (for grinding)
• Oil (for frying)

For the filling (optional):

• 1 small potato, boiled and mashed
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• Salt (to taste)
• Fresh coriander leaves

Preparation:

1. Prepare the batter: Soak moong dal in water for 4-6 hours. Drain and blend it with green chili, ginger, onion, cumin seeds, and water into a smooth batter. Add salt and mix well.
2. Make the filling: In a pan, heat oil and add mustard seeds. Once they splutter, add turmeric powder, boiled and mashed potatoes, and salt. Cook for a few minutes, then garnish with coriander leaves.
3. Cook the pesarattu: Heat a tawa or griddle, and pour a ladle of batter, spreading it into a round pancake. Cook until the edges turn crispy. Optionally, place a spoonful of the potato filling in the center and fold the pancake in half. Cook for a minute on both sides until golden and crisp.

Pesarattu offers a unique, flavorful, and healthy breakfast option with the nuttiness of green gram, a great source of plant-based protein. The optional potato filling adds an extra layer of taste, while the crispy texture ensures a satisfying experience. This dish, paired with some fresh chutney, is an excellent choice for a nutritious and flavorful Valentine’s Day breakfast.

Aloo Paratha with Pickle and Yogurt

Aloo Paratha, a comforting Indian flatbread stuffed with spiced mashed potatoes, is a popular North Indian breakfast. Served with tangy pickle and creamy yogurt, this dish is perfect for a cozy and indulgent Valentine’s Day breakfast, offering both flavor and warmth.

Ingredients:

• 2 cups whole wheat flour
• 2 medium potatoes, boiled and mashed
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 green chili, finely chopped
• Fresh coriander leaves, chopped
• Salt (to taste)
• Water (for kneading)
• Oil (for frying)

For serving:

• Yogurt
• Pickle (mango or lime)

Preparation:

1. Prepare the filling: In a mixing bowl, combine the mashed potatoes with cumin seeds, garam masala, coriander powder, green chili, coriander leaves, and salt. Mix well and set aside.
2. Prepare the dough: In another bowl, add whole wheat flour and salt. Gradually add water and knead into a soft dough. Let it rest for 10 minutes.
3. Make the parathas: Divide the dough into small balls. Roll each ball into a small disc, then place a spoonful of the potato filling in the center. Seal the edges and roll out gently to form a stuffed paratha.
4. Cook the parathas: Heat a tawa or griddle and cook each paratha, applying a little oil on both sides, until golden brown and crispy.
5. Serve: Serve the aloo paratha hot with a side of tangy pickle and cool yogurt.

Aloo Paratha is a rich and filling breakfast, combining the warmth of the spiced potato filling with the soft, crisp texture of the paratha. Paired with pickle and yogurt, it offers a perfect balance of flavors that are sure to make your Valentine’s Day breakfast both special and satisfying.

Poha (Flattened Rice) with Pomegranate and Cashews

Poha is a popular light and flavorful breakfast made from flattened rice, cooked with a variety of spices. This dish is nutritious, light, and easy to prepare, and when garnished with pomegranate seeds and roasted cashews, it adds a burst of color and crunch, making it a great option for a refreshing Valentine’s Day breakfast.

Ingredients:

• 1 cup poha (flattened rice)
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp sugar
• Salt (to taste)
• 1 tbsp oil
• 1 sprig curry leaves
• ¼ cup roasted cashews
• ¼ cup pomegranate seeds
• Fresh coriander leaves for garnish

Preparation:

1. Prepare the poha: Rinse the poha in water and drain it. Set it aside to soften for about 5-10 minutes.
2. Cook the poha: Heat oil in a pan and add mustard seeds. Once they splutter, add chopped onion, green chili, and curry leaves. Sauté until the onions turn soft. Add turmeric powder, salt, and sugar, followed by the soaked poha. Stir gently to combine and cook for 2-3 minutes until heated through.
3. Garnish and serve: Garnish with roasted cashews, pomegranate seeds, and fresh coriander leaves. Serve hot.

Poha is light and refreshing, making it a perfect choice for a Valentine’s Day breakfast. The combination of the soft poha, crunchy cashews, and the sweet-tart pomegranate seeds creates a satisfying dish that’s both nutritious and delicious. Its simplicity, paired with the vibrant colors and flavors, makes it a lovely option to share on this special day.

Rava Upma (Semolina Porridge)

Rava Upma is a savory, wholesome dish made with semolina, vegetables, and spices. It’s quick to prepare and offers a comforting, filling breakfast option that’s both delicious and healthy. When served with coconut chutney, it provides a flavorful contrast, making it an excellent choice for a light yet satisfying Valentine’s Day breakfast.

Ingredients:

• 1 cup rava (semolina)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 tbsp grated ginger
• Salt (to taste)
• 1 ½ cups water
• 1 tbsp ghee or oil
• Fresh coriander leaves for garnish

For Coconut Chutney:

• 1 cup grated coconut
• 1 green chili
• 1 tsp ginger
• Salt (to taste)
• 1 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Preparation:

1. Prepare the upma: Heat oil or ghee in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add the chopped onions, carrots, green chili, and ginger. Sauté until the vegetables are soft. Add rava and roast it lightly for 2-3 minutes. Gradually add water and salt, stirring constantly. Cook for 5-7 minutes until the semolina absorbs the water and becomes soft and fluffy.
2. Prepare the coconut chutney: Grind the grated coconut, green chili, and ginger into a smooth paste. Heat oil in a pan, add mustard seeds and curry leaves, and temper the chutney. Stir to combine.
3. Serve: Serve the rava upma hot, garnished with fresh coriander leaves, and with a side of coconut chutney.

Rava Upma is a savory breakfast dish that is both nutritious and flavorful, offering a great combination of spices and textures. Its light and fluffy nature makes it an excellent choice for a Valentine’s Day breakfast, especially when paired with the refreshing coconut chutney. It’s a simple yet satisfying dish that will add warmth to your special day.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a traditional Gujarati flatbread made with fenugreek leaves and a blend of spices. It’s a nutritious and flavorful breakfast option that pairs wonderfully with yogurt or pickle. The slightly bitter taste of fenugreek leaves balanced with the spices makes it a great choice for a satisfying and health-conscious Valentine’s Day breakfast.

Ingredients:

• 1 cup whole wheat flour
• ½ cup fresh methi (fenugreek) leaves, finely chopped
• 1 tsp cumin seeds
• 1 tsp ajwain (carom seeds)
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp chili powder
• Salt (to taste)
• Water (for kneading)
• Oil (for cooking)

For serving:

• Yogurt
• Pickle (optional)

Preparation:

1. Prepare the dough: In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, ajwain, ginger, turmeric, chili powder, and salt. Gradually add water and knead to form a smooth dough. Let it rest for 10 minutes.
2. Make the theplas: Divide the dough into small balls. Roll each ball into a thin disc, using flour to prevent sticking.
3. Cook the theplas: Heat a tawa or griddle and cook each thepla, applying a little oil on both sides, until golden brown and crispy.
4. Serve: Serve the methi thepla with a side of yogurt or pickle for a complete breakfast.

Methi Thepla offers a balance of flavors, with the slight bitterness of fenugreek complemented by the aromatic spices. It’s a healthy and hearty breakfast that will keep you energized throughout the day, and paired with yogurt or pickle, it becomes a delightful and satisfying meal, perfect for a cozy Valentine’s Day breakfast.

Masala Dosa with Coconut Chutney

Masala Dosa is one of South India’s most iconic dishes—thin, crispy rice crepes filled with a spiced potato filling. Served with tangy coconut chutney and a flavorful sambar, this dish makes a festive and delicious breakfast choice for Valentine’s Day, offering a perfect combination of textures and tastes.

Ingredients:

For the dosa batter:

• 1 cup rice
• ½ cup split urad dal (black gram)
• ¼ tsp fenugreek seeds
• Salt (to taste)
• Water (for batter)

For the potato filling:

• 2 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• Fresh coriander leaves, chopped
• Salt (to taste)
• Oil (for cooking)

For coconut chutney:

• 1 cup grated coconut
• 1 green chili
• 1 tbsp ginger
• Salt (to taste)
• ½ tsp mustard seeds
• 1 sprig curry leaves
• 1 tbsp oil

Preparation:

1. Prepare the dosa batter: Soak rice, urad dal, and fenugreek seeds in water for about 4-6 hours. Grind the soaked ingredients into a smooth batter, adding water as necessary. Allow the batter to ferment overnight.
2. Prepare the potato filling: Heat oil in a pan, add mustard seeds, cumin seeds, and chopped onions. Sauté until the onions are soft, then add turmeric, green chili, and mashed potatoes. Cook for a few minutes and season with salt. Garnish with fresh coriander leaves.
3. Cook the dosas: Heat a tawa or griddle, pour a ladle of the dosa batter, and spread it thin. Drizzle a little oil and cook until the dosa turns crispy and golden brown. Add a spoonful of the potato filling on one side of the dosa and fold.
4. Make the chutney: Blend grated coconut, green chili, and ginger with a little water to make a smooth chutney. In a small pan, heat oil, add mustard seeds and curry leaves, and temper the chutney.
5. Serve: Serve the masala dosa with coconut chutney and sambar on the side.

Masala Dosa is a delightful dish that combines the crispy texture of the dosa with the soft, spiced potato filling. The coconut chutney adds a cooling contrast, making each bite a perfect blend of savory and spicy flavors. It’s a wonderful, festive choice for a Valentine’s Day breakfast, bringing the flavors of South India right to your table.

Ragi Porridge with Honey and Almonds

Ragi (finger millet) is a nutritious grain that is high in fiber and calcium, making it a healthy and filling breakfast choice. This ragi porridge is lightly sweetened with honey and topped with almonds for a crunchy texture, making it an ideal option for a light yet wholesome Valentine’s Day breakfast.

Ingredients:

• ¼ cup ragi flour (finger millet flour)
• 2 cups water or milk
• 1 tbsp honey
• 1 tbsp almonds, chopped
• ¼ tsp cardamom powder
• A pinch of salt

Preparation:

1. Prepare the porridge: In a saucepan, add the ragi flour and water (or milk). Stir continuously to avoid lumps. Cook on medium heat for 5-7 minutes until the mixture thickens and the ragi is fully cooked.
2. Sweeten and flavor: Add honey, cardamom powder, and a pinch of salt. Stir well to combine.
3. Serve: Pour the porridge into serving bowls and top with chopped almonds.

Ragi porridge is a smooth, creamy dish that’s light yet satisfying. The honey adds a touch of sweetness, while the almonds provide a crunchy contrast. This nutritious porridge is perfect for a light breakfast on Valentine’s Day, offering a healthy start to the day while being deliciously comforting.

Suji Upma (Semolina Savory Porridge)

Suji Upma is a savory South Indian dish made from semolina, vegetables, and a blend of aromatic spices. It’s light, flavorful, and can be easily customized with different vegetables. This warm, hearty dish makes for a lovely Valentine’s Day breakfast, offering comfort and nourishment with every bite.

Ingredients:

• 1 cup suji (semolina)
• 1 onion, finely chopped
• 1 tomato, chopped
• ½ cup mixed vegetables (carrot, peas, beans)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1-2 green chilies, chopped
• 1 tsp ginger, grated
• ½ tsp turmeric powder
• Salt (to taste)
• 1 tbsp oil
• Fresh coriander leaves, chopped (for garnish)
• Water (for cooking)

Preparation:

1. Roast the suji: Heat a pan and dry roast the semolina (suji) until it turns golden brown. Set aside.
2. Cook the vegetables: In the same pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add the chopped onion, green chilies, and grated ginger. Sauté until the onions turn translucent. Add the tomatoes and cook until soft. Stir in the mixed vegetables and cook for a few minutes.
3. Prepare the upma: Add water (about 2 cups) to the pan and bring to a boil. Once boiling, gradually add the roasted suji, stirring continuously to avoid lumps. Add turmeric powder and salt. Cook the upma, stirring occasionally, until the water is absorbed and the semolina becomes soft and fluffy.
4. Serve: Garnish with chopped coriander leaves and serve hot.

Suji Upma is a quick, wholesome dish that combines soft semolina with crunchy vegetables and a hint of spice. It’s a light yet filling breakfast, making it perfect for a cozy Valentine’s Day morning. The combination of textures and flavors from the roasted semolina and vegetables makes it a delightful and nutritious start to the day.

Aloo Paratha (Potato-Stuffed Flatbread)

Aloo Paratha is a beloved North Indian breakfast dish, where whole wheat flatbreads are stuffed with a spiced mashed potato filling. It is hearty, satisfying, and pairs wonderfully with yogurt, pickle, or butter. This dish is perfect for a special Valentine’s Day breakfast, offering a rich and flavorful start to your morning.

Ingredients:

For the paratha dough:

• 2 cups whole wheat flour
• Water (for kneading)
• Salt (to taste)
• 1 tbsp oil

For the potato filling:

• 2 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp amchur (dry mango powder)
• Salt (to taste)
• Fresh coriander leaves, chopped

Preparation:

1. Prepare the dough: In a large bowl, mix the flour and salt. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 15 minutes.
2. Make the filling: In a pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown. Add the boiled potatoes, coriander powder, garam masala, chili powder, amchur, and salt. Stir everything together and cook for a few minutes. Remove from heat and garnish with fresh coriander leaves.
3. Stuff the parathas: Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of the potato filling in the center, and seal the dough around the filling. Roll it gently into a flatbread.
4. Cook the parathas: Heat a tawa or griddle and cook each paratha on both sides until golden brown, applying oil or ghee as needed.
5. Serve: Serve hot with yogurt, pickle, or butter.

Aloo Paratha is a warm and indulgent dish, with the spiced potato filling adding richness to the whole wheat flatbread. It’s a filling and comforting choice for a Valentine’s Day breakfast, sure to please anyone with its flavorful and satisfying nature. Paired with yogurt or a tangy pickle, it makes for a delightful start to the day.

Chia Pudding with Mango and Pistachios

For a light, nutritious, and refreshing breakfast option on Valentine’s Day, try Chia Pudding with Mango and Pistachios. This easy-to-make dish is rich in fiber and omega-3 fatty acids from the chia seeds, and the sweetness of mangoes combined with crunchy pistachios creates a perfect balance of textures and flavors.

Ingredients:

• 3 tbsp chia seeds
• 1 cup coconut milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup
• 1 ripe mango, peeled and chopped
• 2 tbsp pistachios, chopped

Preparation:

1. Prepare the chia pudding: In a bowl, combine chia seeds, coconut milk, vanilla extract, and honey or maple syrup. Stir well and let the mixture sit for about 5 minutes. Stir again to prevent clumping. Cover and refrigerate overnight, allowing the chia seeds to absorb the liquid and form a thick pudding.
2. Assemble the pudding: Once the chia pudding is ready, layer it in serving glasses. Top with fresh mango chunks and chopped pistachios.
3. Serve: Serve chilled as a refreshing and healthy breakfast.

Chia Pudding with Mango and Pistachios is a light yet satisfying breakfast option, perfect for a nutritious Valentine’s Day morning. The smoothness of the chia pudding contrasts beautifully with the juicy mango and crunchy pistachios, making every bite a delightful combination of textures. This dish is a great way to enjoy a healthy start to your day while indulging in something sweet and refreshing.

Note: More recipes​ are coming soon!