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15 Healthy Indian breakfast recipes for kids

4.Veggie Paneer Sandwich

veggie-paneer-sandwich

Looking for the healthy Indian breakfast recipes for kids, this one is also one of the top choices for you to try.

Ingredients:

  • Butter – for spreading
  • Whole wheat bread – 12 slices
  • Tomato ketchup – as needed

For the veggies:

  • 1 potato, boiled, peeled, thinly sliced
  • 1 carrot, boiled, peeled, thinly sliced
  • 1 onion, medium sized, thinly sliced, peeled
  • Chaat masala – to taste
  • 1 tomato, medium sized, thinly sliced

For paneer filling:

  • 200 grams paneer, crumbled
  • 1 tablespoon of coriander leaves, finely chopped
  • Black pepper powder to taste
  • Salt to taste
  • 2 green chilies, finely chopped

Directions:

For paneer filling:

  1. In one large mixing bowl, add coriander, crumbled paneer, black pepper powder, green chilies, and salt.
  2. Mix well with a spoon to make sure even distribution of flavors.

For the sandwiches:

  1. First of all, sauté onions in around 1 teaspoon of oil till golden brown and leave aside on one kitchen tissue in order to drain excess oil, if any.
  2. Next melt butter and then brush it atop all these bread slices.
  3. Then, divide the paneer into twelve equal portions and put one portion each atop six of these buttered bread slices.
  4. Sprinkle some chaat masala atop it.
  5. Put these sliced veggies above paneer and then drizzle tomato ketchup (a few drops) on the veggies.
  6. Place on portion each of this leftover paneer filling above it and cover with one buttered bread slice.
  7. Preheat the sandwich maker.
  8. Place these bread slices in that sandwich maker, sprinkle some butter or oil, and toast till both these sides turn golden brown.
  9. After that, serve hot with the tomato ketchup and one spicy coriander mint chutney.

5.Mini Carrot Coriander Idlis

mini-carrot-coriander-idlis

This one is also one of the top healthy Indian breakfast recipes for kids.

What you need:

For Idli batter:

  • 1 cup of Idli rice
  • 1/3 cup of Urad dal
  • Salt – to taste

Others:

  • 2 carrot, medium sized, peeled, and finely grated
  • 1 onion, medium sized, peeled, and finely chopped
  • 1 tablespoon of coriander leaves
  • ½ teaspoon of red chili powder
  • ½ teaspoon of Dhaniya powder
  • Salt – to taste

Process:

  1. Soak urad dal and idli rice separately for three to four hours after washing well in clean water.
  2. Grind rice with the water in a blender or food processor until it becomes smooth.
  3. Then, grind urad dal with some water. You can add more water when needed to create the batter fluffier.
  4. Now mix both these batters and then season with the salt to taste.
  5. Leave aside for about eight hours to allow fermentation.

How to proceed:

  1. Firstly, saute onions in some oil till it becomes golden brown.
  2. Then, add carrots, onions, coriander leaves, and green chilies along with this spice powders to that idli batter.
  3. Grease your mini idli pans with some sesame seed oil.
  4. Then, add a tablespoon each of this batter on each of space in these plates.
  5. Now steam for about ten to twelve minutes or till one toothpick inserted in the centre of this idli comes out clean.

Finally, serve hot with the tomato ketchup.

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