Fun exotic breakfast recipes!!


Miso Tofu

Serves 2


Miso Paste – 50 gms

Sliced tofu – 200 gms (2” squares)

Dark Soy Sauce – 10 ml

Sesame Oil – 10 ml

Chilli Flakes – 2 gms


  1. Cut the tofu into 2” square pieces.
  2. Mix all the ingredients into a shallow bowl.
  3. Now pour the marinade over the tofu and soak for about 30 minutes.
  4. Grill the tofu on a heated pan on medium flame until golden brown. Serve hot with a dip of your choice.


Oatmeal Smoothie Bowl

Serves 1



60g oats toasted

200g dates paste

1 frozen banana

60 ml almond milk

A pinch of cardamom


For garnish

2 g flax seed

2 g grated coconut

1 banana sliced

1 tsp granola

1 strawberry sliced

Edible flower of your choice



  1. Throw in the dates, banana, and almond milk and cardamom powder into the blender and give it a good stir.
  2. Toast the oats, soak it in warm water and add to the mixture, mix well and empty it into a bowl. Garnish and serve.

 Lavender shortbread

Portion – 8 pieces


Butter – 200g

Flour – 250g

Corn flour – 75g

Icing sugar – 105g

Salt – 2g

Lavender extract


  1. Take butter at room temperature and add salt.
  2. In a separate bowl, mix the corn flour and flour well. Add 90g icing sugar to it and mix.
  3. Keep the remaining icing sugar for later.
  4. Add the dry ingredients and a few drops of the lavender extract to the butter and mix well.
  5. Pour onto a 11×11 tray and bake for 30 minutes at 350 F.
  6. Before putting it into the oven it is a good idea to mark the required size onto the dough so it is easy to cut later.
  7. Once baked, take it out of the oven and cut when still hot.
  8. Sprinkle 15g icing sugar after it cools down. Store in airtight container at room temperature.




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