Skip to main content

BREAKFAST OPTIONS FOR URBAN INDIANS IN THIS FAST LIFE. IS IT GOOD?


Breakfast Cereals - What Are The Breakfast Options For Urban Indians


We generally live in this fast moving world. we dont even have time to cook and eat and finally we go for ready to eat foods like cereals, mixes etc. But do we know they are really good for us or do we know we have lot of other options too in our traditional food lists itself?
When i was reading and surfing net i just found an article which i am giving below made me think about our food style that we follow in a hurry  and busy life......







India had it's share of cereals for a long time. For long North Indians ate Indian cereals like chivda / poha as breakfast.

Our traditional break fast included Parathas in nort part of India and idli / dosa in southern India.

When western multinational companies introduced cereals to Indians the response was poor. In spite of heavy marketing and tagging Indian breakfast as not so nutritional, their sales was slow.

Early bird cereal company Kellogs never yielded, but kept experimenting new strategies.

Localized marketing tactics
Revised Price for the price sensitive Indian market
Included new recipes to suit local taste

All the above effort resulted in higher revenue and sales growth. By the year 2013 Kellogs dominated the market with over 50% market share.

Middle and upper class Indian household are now the largest customer base for cereal companies.

Shrinking available time to prepare breakfast have forced millennial Indians to adopt cereals.

Marketing by brands have convinced people to accept cereals as healthy breakfast option.

Above all the arguments cereal are a convenient food. people who have traveled abroad has brought back the culture of cereals for breakfast as it's well suited if both husband and wife are working.

Breakfast Cereal (or just cereal) is a food made from processed grains that is often eaten as the first meal of the day. It is eaten hot or cold, usually mixed with milk, yogurt, or fruit. breakfast cereal is now an important category in food and beverage industry.


Though cereals entered Indian market as kids food now they have options for all categories. Here is a quick look of all the cereal options now available for Indian families.

Broad Classification Of Breakfast Cereals -
Ready To Eat Cereals:

Cornflakes, wheat flakes, multi-rain flakes, granola bars, puffed and pulverized cereals like murmura and popcorn, cereals made from soy or bran, and squeezed-type cereals made from grain flour or powder.

Ready To Cook:

Cereals that have to be cooked in milk, water or oil belong to this category. It includes instant and quick cooking oats, oatmeal, farina, porridge and muesli. Depending upon the taste preferences, one can add sugar, salt, dried vegetables, fruits and spices to enhance taste of this cereal meal.
Precooked/Processed Cereals:

Ready to eat food here include cereal-/malt-based food/beverage and/or pulse and crisp snacks, and dessert-type cereals products. Â Ready to cook cereals include fermented/ non fermented products, enriched products, such as poha,upma, idli, vada, dhokla, khandvi etc., other such pre-cooked products.

Ready-Made/ Breakfast Mixes:

These are dry or liquid mixes of other whole, flaked or ground cereal or grain with other ingredients. Idli or dosa batter, upma or poha mix are some examples. Instant mixes can be prepared with minimal effort and dont require any further addition of ingredients.

Comments

Popular posts from this blog

Ulcer and food recipes

Hi all its been a week since i update my blog. I thought of giving some info on ulcer and foods that can cure, how to prevent, symptoms of ulcer,etc. My brother who is staying away from home was talking to me lately that he feels like eating often and a burning sensation. I was scolding him for not having food in time and not a nutritious food. He was asking me what to do as i cdnt regulate my food habits. So i was telling him some food changes and habits that he needs to change. Then suddenly when i thought of writing i immediately thought why dont i write about ulcer. So lets give a change..... ULCER..... What is a stomach ulcer? Stomach ulcers are painful sores that can be found in the stomach lining or small intestine. Stomach ulcers are the most visible sign of  peptic ulcer disease. They occur when  the thick layer of mucus that protects your stomach from digestive juices is reduced, thus enabling the digestive acids to eat away at the lining tiss...

SALAD-STIR FRY SALAD2

Salads generally served in room temperature or chilled. BUt for this weather we cant have it chilled so for a change lets have warm or hot salad..... STIR FRY SALAD2 Ingredients: carrot-1 fresh green peas-3tbsp beans-4nos black sesame seeds-1tsp olive oil or sesame oil-1tbsp salt a pinch pepper or chilli flakes a pinch optional onion-1 Method: Using the peeler peel the carrots after cleaning it. cut bean into thin stripes. cut onion into thin pieces. You can use any type of vegetables in thin strips. Heat oil and stir fry all the vegetables by tossing it. Make sure the vegetables are just heated but not cooked more than half. Once done add fried sesame seeds salt and pinch of pepper powder or chilli powder. Nutritional Info: Has all the goodness of veggies....vitamin A, fibers, calcium, folate, protein, carbohydrate, etc

THAYIR IDLI

THAYIR IDLI Summer already started and lets take some cool foods to makes us cross safely this hot summer season.....so here is the simple yet delicious and coolest food which can be taken by all kind of people...... Ingredients 500 ml Yogurt (Curd) 3 cups Idli-Dosa batter 1 teaspoon Mustard seeds 1/2 teaspoon Chana dal (Bengal Gram Dal) Asafoetida (hing) 1 sprig Curry leaves 2 Dry red chillies 1 teaspoon Cooking oil Salt , to taste Method: To begin making Idli Thayir Pachadi Recipe, take the curd in a big bowl, season with salt and whisk it to a smooth creamy texture and keep aside. In the mean, steam the mini idlis using an idli steamer and keep aside. Once the idlis are cooled, add it to the bowl of whisked curd. Heat oil in a small pan, add mustard seeds and chana dal and let it crackle. Add the asafoetida, red chillies and curry leaves and let it splutter and switch off the flame. Add this seasoning over the idlis soaked in curd and mix well. Serve Idli Thayir Pach...