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15 Healthy Indian breakfast recipes for kids

2.Paneer Burji Rolls

paneer-burji-rolls

Not surprisingly, this is also one of the best Indian breakfast recipes for kids.

You need:

For the dough

  • Salt – to taste
  • 1 cup of whole wheat flour

For panner Bhurji

  • 200 grams paneer, crumbled
  • 2 onions, medium, finely chopped
  • 1 tomato, large, finely sliced
  • 2 green chillies, split lengthwise
  • 1 tablespoon of coriander leaves, finely chopped
  • 1 teaspoon of Kasuri methi
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of Dhaniya powder
  • A generous pinch of chaat masala
  • ½ teaspoon of Garam masala
  • Salt – to taste
  • 2 teaspoons of oil
  • 1 teaspoon of clarified butter

Instructions:

The dough:

  1. Firstly, knead this whole wheat flour accompanying salt and make one dough by adding sufficient water.
  2. Next cover and keep aside.
  3. Then, knead again and divide this into 10 portions.
  4. Thereafter, roll out each portion to the optimum thinnest level.
  5. Cook on one preheated griddle and set aside.

For the filling:

  1. Firstly, add clarified butter and oil to one kadai or medium sized preheated deep pan.
  2. As this oil gets heated, you add cumin seeds and leave it to splutter.
  3. Add green chilies and onions. On medium heat, you sauté onions till they become deep golden brown.
  4. Then, add 1/2 of these chopped coriander leaves plus give a quick stir.
  5. Now add sliced tomatoes and then cook until there’s no more moisture left in this mixture.
  6. Add dhaniya powder, chaat masala, turmeric powder, garam masala, and salt. Give a quick stir.
  7. Thereafter, add the kasuri methi leaves and next cook for one minute more.
  8. Add the crumbled paneer and then cook for two more minutes on the low flame, stirring intermittently.
  9. Then adjust the seasoning, and turn off the flame.

How to proceed:

  1. Firstly, divide the filling into ten equal portions.
  2. Take one phulka and apply ¼ teaspoon of clarified butter atop it.
  3. Put the filling on an end of this roti and then roll akin to Swiss rolls.
  4. Then, cut into pieces and now serve hot alongside dates chutney or coriander mint chutney.

3.Whole Wheat Masala Dosa- Stuffed Whole Wheat Pancakes

whole-wheat-masala-dosa-stuffed-whole-wheat-pancakes

You need:

For the dosa:

  • 1 cup of whole wheat flour
  • Salt – to taste
  • 1 tablespoon of rice flour
  • 1 tablespoon of semolina

For the filling:

  • 1 cup of mixed vegetables [peas, carrots, potato, cauliflower], cooked, partially mashed
  • ½ teaspoon of turmeric powder
  • 1 onion, large, finely sliced
  • 2 to 3 green chilies
  • 5 to 6 curry leaves
  • ½ teaspoon of mustard seeds
  • 1 teaspoon of chanal dal
  • Salt – to taste
  • 3 teaspoons of cooking oil
  • 2 tablespoons of coriander leaves

Instructions:

For dosa batter:

  1. First off, mix the flours well with a spoon.
  2. Add sufficient water to make one batter of pouring consistency.
  3. Then, add salt to taste and leave aside.

For the filling:

  1. Firstly, wash the veggies carefully, sprinkle turmeric powder, add some water, and next pressure cook for three whistles.
  2. Uncover this cooker, take out these veggies, mash partially with a wooden masher and leave aside.
  3. Place one medium sized kadhai on the medium heat.
  4. Heat this oil and then add mustard seeds.
  5. After mustard seeds spluttering, you add curry leaves and chana dal. Ssauté until this dal turns slightly brown.
  6. Add green chilies and onions and sauté until these onions turn golden brown.
  7. Then, add salt and mashed veggies and mix thoroughly for even distribution.
  8. Cook for one minute more, add the coriander leaves and then give a quick mix.
  9. Finally, remove from heat and leave aside.

How to proceed:

  1. The first step is to preheat one non-stick tawa on the medium heat by brushing this evenly with some oil.
  2. Pour one ladle full of dosa batter along with spread out in the concentric circles.
  3. Then, cook for a full three minutes on medium – high heat or till this bottom portion becomes golden brown.
  4. After that, flip over and next cook for two more minutes on low – medium heat. Once again flip.
  5. Take the masala filling (about 2 tablespoons) and spread on a side of the dosa.
  6. Roll the dosa like one Swiss roll with the help of the spatula.
  7. Turn upside down and then cook for 30 seconds.
  8. Finally, serve hot together with a ketchup or chutney.

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