Top 10 Breakfast Recipes for Kids

 Top 10 breakfast Recipes for Kids

Ingredients required:

• Wheat bread – 2 slices
• Eggs – 2
• Salt as per taste
• Pepper to taste

Preparation method:

• Switch on the stove and heat a frying pan over medium flame.
• Spread a teaspoon of butter all over the pan.
• Now take a cookie-cutter and cut out the bread to your favorite shape in the center.
• Now apply the butter to the bread along with the cutout piece.
• Then place the butter side bread on the frying pan and fry it.
• Then break an egg into the small dish, and then gently pour it into the hole of one of the bread slices.
• Repeat the same process for remaining egg and bread slice.
• Cook up to a minute or two minutes until the egg turns to a golden color on the bottom.
• Then gently flip to cook on another side of the bread slice until toasted.
• Then flip the cut-out pieces of the bread slice and toast it on another side for another minute.
                 

2. Applesauce pancake recipe

Ingredients required:

• Eggs – 2
• Applesauce – ¼ cup (unsweetened)
• Almond meal – ¼ cup
• Baking powder – ½ teaspoon
• Vanilla extract – ¼ teaspoon
• Honey syrup – ½ tablespoon

Preparation method:

• Whisk the eggs in a small mixing bowl and then add ¼ cup of apple sauce, ½ tablespoon of honey syrup and ¼ teaspoon of Vanilla extract.
• Mix all the ingredients well.
• Then add ¼ cup of Almond meal and ½ teaspoon of baking soda into the syrup and egg mixture and mix it well.
• Now switch on the stove and heat a non-stick pan and add a few drops of coconut oil.
• Once the oil is heated pour 3 spoons of the egg mixture.
• On medium flame cook it for 4 minutes.
• Once you see them brown and top of the cake is no longer too runny, then gently flip them with a spatula.
• Once flipped allow it to cook on another side for 3 minutes.
• Cook until lite brown color on both sides.
• Then remove gently using a spoon or spatula onto a serving bowl.

3. Paneer toasty recipe 

Ingredients required:

• Paneer slices – 6
• Tamarind extract – 2 tablespoon
• Chili sauce – 1 tablespoon(sweet)
• Mint sauce – 2 tablespoon
• Chat masala – 1 tablespoon
• Bread slices – 4
• Butter – 20gms
• Onion – 1 (julienne)
• Tomato – 1 (sliced)
• Salt as per taste
• Kashmiri chilies – 2
• Garlic cloves – 2
• Oil – 2 tablespoons

• In a large mixing bowl add 2 tablespoons of tamarind extract, a tablespoon of sweet chili sauce, 2 tablespoons of mint sauce and a tablespoon of chat masala.
• Mix all the ingredients well.
• Now butter the bread slices for toasting.
• Now add julienne onion, sliced tomatoes, and salt as per taste into the bread.
• Then dip the Paneer slices into the tamarind extract mixture and place it on the bread slices.
• Furthermore, add Kashmiri chilies and garlic cloves in the bread and close the bread with another bread slice.
• Now switch on the stove and heat a pan.
• Add butter on the pan and spread it evenly.
• Then toast the bread on medium flame cook it for 4 minutes.
• Once you see them brown and top of the cake, and then gently flip them with a spatula.
• Once flipped allow it to cook on other side for 3 minutes.
• Cook until lite brown color on both sides.
• Repeat the same process for the remaining slices.
• Then transfer the Paneer toasties into a serving bowl

           
4. Moong Dal Cheela Stuffed with Panner

Ingredients Required:

• Moong dal – 200gm(soaked and drained)
• Peas – 20gms
• Ginger – 1 inch(peeled and chopped)
• Garlic cloves – 2
• Green chilies – 2(chopped)
• Salt as per taste
• Turmeric powder – ¼ teaspoon
• Water – 100ml
• Onion – 1(finely chopped)
• Few chopped coriander leaves
• Baking soda – ¼ tablespoon
• Oil

Ingredients for filling:

• Paneer – 100gms(grated)
• Green chilies – 2(finely chopped)
• Ginger-garlic paste – ½ tablespoon
• Carrot – ½ cup(grated)
• Baby corn – ½ cup
• Capsicum – ½ cup(finely chopped)
• Lemon – 1(juice extracted without seeds)
• Chaat masala – ½ teaspoon
• Salt as per taste

Preparation method:

• In a blender add ginger, garlic cloves, 2 chopped green chilies, salt as per taste, ¼ teaspoon of turmeric powder, 200gms of soaked dal and water.
• Grind it to a smooth paste and keep it aside in a mixing bowl.
• Now add chopped onions, coriander leaves, chopped peas and soda to the dal batter and mix it well.
• Cover the batter and rest it aside for 1 hour.

Preparation of stuffing:

• Switch on the stove and heat a pan.
• Add 2 tablespoons of oil into the pan and heat it.
• Then add chopped green chilies and ginger – garlic paste and fry them for a minute.
• Then add grated carrot and baby corn into the garlic paste and fry them well.
• Cover the pan and sauté for 2 minutes.
• Then add chopped capsicum, chaat masala and salt, stir it constantly.
• Cover the pan and cook on low flame until cooked crunchy and through.
• Finally, add chopped coriander leaves and then turn off the flame.
• Transfer the cooked vegetable mixture to a plate and keep it aside to cool down for some time.
• Then add grated Paneer into the mixture and mix it well.
• Stuffing is ready now.

Preparation of Cheelas:

• Switch on the stove and heat a Tawa. Add a tablespoon of ghee into the tawa and spread it all over the Tawa and heat it.
• Now pour a tablespoon of dal batter over the Tawa and spread it over the Tawa keeping it a little bit thin just like dosa and now pour oil around the cheela.
• Let it roast for a minute under the medium flame and add 3 tablespoons of Paneer mixture over the cheela and roast it from beneath until it turns golden brown.
• Once done fold the sides of the cheela in order to cover the stuffing and transfer to a serving bowl.
• Repeat the same process with rest of the batter is done.

5. Instant Bread Dosa

Ingredients required:

• Bread slices – 8
• Bombay Rava – ½ cup
• Rice flour – 2 tablespoons
• Curd – ¼ cup
• Water as required
• Salt as per taste
• Oil

Preparation method:

• Cut the edges of the bread slices and crumble well with your hands.
• In a mixing bowl add crumbled bread slices, ½ cup Bombay Rava, 2 tablespoons of rice flour, ¼ cup of curd, ¼ cup of water and salt as per taste.
• Mix them well and rest for 20 minutes.
• Now in a blender add the soaked ingredients and grind it to a smooth batter just like dosa batter.
• If required add water.
• Switch on the stove and heat a non-stick pan.
• Now pour a spoonful of batter and spread it over the pan just like dosa.
• Pour the oil around the dosa.
• Cover and cook till it turns to golden brown and crisp and then folds the dosa into half and transfer to a serving plate.

6. Methi Makai Roti Recipe 

Ingredients Required:

• Maize flour – 4 cups
• Fenugreek Leaves – 500gms
• Green chilies – 3(finely chopped)
• Onions – 2(large size and finely chopped)
• Ajwain  – 1 teaspoon
• Red chili powder – 1 teaspoon
• Ginger – 1 inch(finely chopped)
• Oil

Preparation method:

• Switch on the stove and heat 5 cups of water till lukewarm.
• In a large mixing bowl add fenugreek leaves, chopped green chilies, onions, ajwain, red chili powder and ginger pieces.
• Mix all the ingredients well.
• Now add lukewarm water and knead into soft dough.
• Divide the dough into small balls.
• Now drizzle oil and roll out each portion between 2 plastic sheets with your fingers to a small roti.
• Then place a Tawa on the stove and heat it.
• Then cook the roti till brown color and then flip.
• Cook until both the sides are evenly done.
• Then transfer the roti’s to a serving plate and top with a dollop of butter.

7. Stuffed Moong Dal Sprouts Dosa

Ingredients Required:

• Sprouted Moong Dal – 1cup
• Rice flour – 4 tablespoons
• Salt as per taste

Ingredients For Stuffing:

• Potatoes – ½ cup(peeled, boiled and mashed)
• Carrot – 2 tablespoons (grated)
• Beetroot – 2 tablespoons(grated)
• Cabbage – 2 tablespoons(grated)
• Onions – 1 (finely chopped)
• Tomatoes – ¼ cup(finely chopped)
• Mustard seeds – ¼ teaspoon
• Few curry leaves
• Turmeric powder – 1 pinch
• Asafetida – 1 pinch
• Few coriander leaves
• Chaat Masala – ½ tablespoon
• Salt as per taste
• Oil – 2 tablespoons

Preparation Method:

a. Preparation of Dosa:
• In a blender add sprouted moong dal and ¾ cup of water and grind to a smooth paste.
• Now transfer the batter to mixing bowl and add 4 tablespoons of rice flour to the batter and mix it well.
• Add water if required and rest the batter for 15 minutes.

b. Preparation of Stuffing

• Switch on the stove and heat a pan and add 2 tablespoons of oil.
• Then add mustard seeds when they crackle add curry leaves, turmeric powder and asafetida.
• Mix all the ingredients and sauté for a minute.
• Then add all the vegetables one by one and mix them well.
• Cover and cook for 5 minutes and then add coriander leaves, chaat masala and salt and mix it well.
• Then cover and cook for another 5 more minutes under medium flame.
• Cook until oil separates from the curry.
• Then switch off the stove and allow it to cool for some time.
• Then divide the curry into equal portions and keep aside.

c. Preparation of dosa:

• Switch on the stove and heat a non-stick pan.
• Grease the pan with oil.
• Now pour a ladleful of batter and spread it evenly just like dosa.
• Drizzle oil around the dosa and cook till the dosa change into brown color.
• Now place a portion of stuffing on the dosa and allow it to cook for a minute and then fold the dosa.
• Then repeat the same process till the rest of the batter is done.

8. Poha Dhokla Recipe

Ingredients Required:

• Crushed and beaten rice – ½ cup
• Bombay rava – ½ cup
• Curd – 1 cup
• Green chili paste – 1 tablespoon
• Salt as per taste
• Oil – 2 tablespoons
• Fruit salt – 1 tablespoon
• mustard seeds – ½ tablespoon
• asafetida – 1 pinch

Preparation method:

• In a mixing bowl add a cup of curd, water, Bombay Rava, beaten rice, green chilli paste and salt.
• Mix all the ingredients well and rest it for 15 minutes.
• Before steaming add fruit salt and little of water into the batter.
• Mix it well when bubbles start forming.
• Now place them in the steamer and steam for 15 minutes and remove from the steamer and rest it to cool.
• Now switch on the stove and heat a pan for tempering.
• Add a tablespoon of oil and heat it, then add mustard seeds, asafetida and curry leaves then switch off the stove.
• Now pour the tempering over the dhoklas and cut into desired shape and size.

9. Oats carrot Dal Dosa

Ingredients required:

• Moong dal – ½ cup
• Oats – ½ cup
• Carrots – 2(peeled and grated)
• Salt as per taste
• Black pepper powder – 1 pinch
• Cumin seeds – ¼ teaspoon
• Chaat masala – ¼ teaspoon
• Asafetida – 1 pinch
• Few coriander leaves – finely chopped
• Oil

Preparation method:

• Wash the moong dal and keep it aside.
• Switch on the stove and heat a pan.
• Add ½ cup of oats and roast them under medium flame until it turns lite golden color.
• Now soak roasted oats along with washed moong dal for about 30 minutes.
• Now in a blender add soaked oats and moong dal and grind to a fine paste.
• Now transfer the batter to mixing bowl and then add salt as per taste, a pinch of black pepper powder, cumin seeds, chaat masala and asafetida.
• Mix all the ingredients well.
• Now add grated carrot into the batter and mix it well and adjust that the batter looks like a pancake batter.
• Now switch on the stove and heat a pan.
• Now grease the pan with a spoon of oil under medium flame.
• Then pour a ladleful of batter in the middle of the pan and spread it out like dosa.
• Then pour oil around the dosa.
• Cover and cook the dosa under low flame till the bottom portion of dosa turns golden brown color.
• Then remove the cover and flip over and cook for another 2 more minutes.
• Then transfer the dosa to a serving plate.
• Repeat the same process until the remaining batter is done.

10. Dates and Almonds roll recipe

Ingredients required:

• Wheat flour – 1 ½ cups
• Water for kneading into dough
• Salt as per taste

Ingredients For filling:

• Oats – ½ cup
• Dates  – 10(finely chopped)
• Almonds – 10 (roasted and finely chopped)
• Butter – 1 tablespoon
• Cardamom powder – ½ tablespoon
• Ginger powder – ½ tablespoon(dry)

Preparation method:

• In a large mixing bowl add wheat flour and salt as per taste and knead the flour with water and make a smooth dough.
• Cover and keep it aside.
• Switch on the stove and heat a pan.
• Then add a tablespoon of butter and heat it.
• Then add oats and roast them under medium flame until it turns into golden color.
• Now add dates and cook until they turn pulpy.
• Then add almond powder, cardamom powder and dry ginger powder.
• Mix all the ingredients well and then switch off the stove.
• Keep it aside in a plate.
• Now divide the dough into equal sized balls.
• Now take a ball and dip in wheat flour and then roll it into a thin circle like chapatti and keep its side on a plate.
• Then repeat the same process until all the chapattis are made.
• Now divide the dates and almond filling into small equal portions and keep it aside on a plate.
• Now switch on the stove and cook the chapatti for a minute and pour ghee around it and then place a portion of filling in the middle of the chapatti and then roll it.
• Cook it for 2 more minutes and then transfer to a serving plate.
• Repeat the same process until all the chapattis are done.