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15 Healthy Indian breakfast recipes for kids

10.Dates Almonds Rolls

dates-almonds-rolls

Here are detailed guides to make it for kids:

What you need:

For the dough:

  • 1 and 1/2 cups of wheat flour
  • Enough water for kneading into dough
  • Salt – to taste

For the filling:

  • ½ cup of oats
  • 10 dates, pitted, finely chopped
  • 10 almonds, roasted, finely powdered
  • 1 tablespoon of clarified butter
  • ½ teaspoon of cardamom powder
  • ½ teaspoon of dry ginger powder

Instructions:

For the dough:

  1. Firstly, knead the flour with the water to create a smooth dough. Then, cover and keep aside.

For the filling:

  1. First of all, add clarified butter to one preheated kadai, and kept on medium flame.
  2. Add roast and oats on low – medium heat till the oats become golden along with losing its raw flavor.
  3. Now add dates and cook till it turns pulpy together with loses its raw flavor.
  4. Add cardamom powder, almond powder, and dry ginger powder. Then, mix quickly.
  5. Keep aside afterwards.

How to proceed:

  1. Firstly, divide the dough into ten equal sized balls.
  2. Take a ball, soak in whole wheat flour, and then roll out into one thin circle.
  3. Now cook both sides on one preheated skillet, and kept on medium flame.
  4. After that, repeat the same till all the ten chapathis are made.
  5. Divide this filling into ten equal portions.
  6. Take a chapathi, spread ¼ teaspoon of ghee on it, and put one portion on this filling along the sides.
  7. Roll this chapathi like one Swiss roll.
  8. Put on the skillet and then cook for 2 more minutes.
  9. Then, serve hot with the honey drizzling over these rolls.

11.Veggie Rice Noodles

veggie-rice-noodles

General speaking, this is also one of the greatest Indian Breakfast recipes for kids.

Ingredients:

  • 2 cups of cooked sevai
  • 1 cup of mix vegetables [carrot, peas, and beans washed and next pressure cooked for two to three whistles in a little water].
  • 1 tablespoon of Sambar powder
  • Salt – if required
  • 1 teaspoon of mustard seeds
  • ½ teaspoon of turmeric powder
  • 2 green chilies, slit lengthwise
  • 6 curry leaves
  • 1 tablespoon of coriander leaves, finely chopped
  • 1 tablespoon of cooking oil

How to make it:

  1. Follow all these instructions given on the Idiyappam/ Sevai packet and next cook al dente.
  2. Drain and then keep aside.
  3. In one large, deep kadai, heat cooking oil.
  4. Then, add mustard seeds and leave to splutter.
  5. Add green chilies and curry leaves and then give a quick mix.
  6. Add turmeric powder, sambar powder, cooked veggies, and salt and leave to cook till the moisture is totally absorbed. Adjust the seasoning afterwards.

How to proceed:

  1. First of all, add this dried vegetable mixture to one wide pan.
  2. Then, add drained sevai to this vegetable mixture and now toss evenly. Alternatively, you may use a flat spoon to make sure even mixing.
  3. Now garnish with the coriander leaves and then serve with one dollop of butter on its top.

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