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15 Healthy Indian breakfast recipes for kids

14.Vegetable Poha

vegetable-poha

What do you need:

  • 3 cups of thick poha
  • 1 large potato
  • 4 tablespoons of green peas
  • 2 tablespoons of peanuts
  • 1 large onion, finely chopped
  • 2 tablespoons of oil
  • 1 teaspoon of mustard seeds
  • 2 green chilies, slit lengthwise
  • 1 carrot, medium, peeled, finely grated
  • 1 ½ teaspoon of turmeric powder
  • 2 tablespoons of coriander leaves, finely chopped
  • Lemon – juice of one lemon
  • 10 curry leaves
  • Salt – to taste

Instructions:

  1. First of all, wash poha carefully with water, drain well, and next keep aside.
  2. Heat oil in one deep wok, add mustards and leave those to splutter.
  3. Then, add peanuts and sauté till they get roasted nicely.
  4. Now add chilies and onions and sauté till the onions become golden brown.
  5. Add grated potatoes, peas, and carrots and curry leaves and then sauté for three to four minutes or till the veggies lose the raw flavor.
  6. Then, sprinkle turmeric powder and now season with salt. Mix in poha.
  7. Stir well and then cook on low flame for five minutes.
  8. Next turn off the heat and then add lemon juice. Now give a quick mix.
  9. Finally, serve hot garnished with the coriander leaves.

15.Cooked Rice Vegetable Pancakes

cooked-rice-vegetable-pancakes

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

Ingredients:

  • 2 cups of cooked rice
  • ½ cup of onions, finely chopped
  • ¼ cup of carrots, finely grated
  • ¼ cup of cabbage, shredded
  • ¼ cup of whole wheat flour
  • ½ cup of moong dal flour
  • ½ teaspoon of turmeric powder
  • ¼ teaspoon of asafetida
  • 3 green chilies, finely chopped
  • 2 tablespoons of curd
  • 2 tablespoons of coriander leaves, finely chopped
  • Oil – for cooking
  • Salt – to taste

How to make it:

  1. In one large bowl, add all these ingredients except oil.
  2. Mix well using a flat spoon.
  3. Add water and next mould into one smooth dough
  4. Divide this dough into twelve equal portions.
  5. Put 1 portion at a time on one damp cloth. Cover it and shape them into circles using your hands.
  6. Heat one non-stick griddle on the medium heat and then brush some oil onto it, greasing out steadily.
  7. Place this spread out portion on that griddle and cook till the bottom side becomes golden brown.
  8. Flip carefully using one spatula and do the same with the other side.
  9. Finally, serve hot with the mint chutney.

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