Facing the Daily Challenge of Getting Your Kids to Eat Breakfast without Complaining? Not Anymore with Our 7 Healthy Breakfast for Kids and 4 Quick Breakfast Options for Those Time Challenged Days.

What You Need

• 1 cup oats and ½ cup rava
• 1/4 cup curd and 1 cup water
• 1/2 tbsp lemon juice and ½ tsp soda
• 2tbsp carrot grated and ¼ tsp mustard
• 1/2 tsp cumin and 1 pinch hing
• 1/2tsp ginger grated and 4 cashews split
• 6 curry leaves and 2tbsp coriander leaves - chopped
• 1 green chilli chopped and 1-2tbsp oil
• Salt to taste

How to Make It

• For preparation make coarse powder of oats and set aside.
• Now heat oil in a pan and add mustard and cumin. When they heat up add curry leaves, hing, ginger and curry leaves and saute for a while.
• Now, pour rava and fry until it becomes aromatic followed by oats'. Add salt and fry this mixture until it turns aromatic then set aside to cool down.
• Pour water and curd in the above mix and make a thick batter to set aside. Meanwhile steam water in steamer and grease idli plates with oil.
• After 10 minutes when batter becomes slightly thick, add lemon juice, grated carrot and coriander leaves and mix well. Make sure the batter have right consistency to make idlis.
• When water in steamer gets hot, sprinkle ½ tsp soda to the batter but do not over mix.
• Fill idli plates with batter and put into steamer. Steam for 10 minutes or more and then serve hot with chutney or sambar.

What You Need

• Chopped spinach, grated cabbage and grated carrot – 2tbsp each
• 1 cup readymade idli batter and ½ tsp slit green chillies
• salt to taste and oil for greasing

How to Make It

• Take a large bowl and combine all the ingredients mentioned above.
• Meanwhile heat the appe mould and do not forget to grease it with a little oil.
• Take spoonful of batter and pour into each mould and cook them on medium flame until each side turns golden brown.
• Repeat the above mentioned step until all the batter is used. Cool the appes and enjoy them with tomato ketchup.

What You Need

• 1/2 cup moong dal and ½ cup oats
• 2 carrots finely grated and sesame seed oil
• Ground cumin seeds and chaat masala – ¼ tsp
• Pinch of Asafetida and salt to taste
• pinch of black pepper powder and finely chopped coriander leaves

How to Make It

• Wash moong dal until water becomes clear then set aside. Also, dry roast oats until they turn slightly golden.
• Soak both moong dal and oats in fresh water for 30 minutes. Then grind both to make a fine paste.
• Add ground cumin seeds, asafetida, chaat masala, salt and black pepper in it and stir well.
• Mix coriander leaves and grated carrot and make the consistency of the batter to that of pancake like.
• Heat a skillet and brush mild oil on it then pour a ladle full of batter on the middle of it then spread the batter to make a full circle.
• Sprinkle some oil and cover it to cook for 2-3 minutes then flip and cook for 2 minutes more. Serve with curd or chutney.

What You Need

• 1 cup whole wheat flour and 200grams crumbled paneer
• Kasuri methi and cumin seeds – 1 tsp each
• Turmeric powder and coriander powder – ½ tsp each
• 2 medium onions and coriander leaves – finely chopped
• 1 large tomato finely sliced and 2 green chillies split
• 1/2 tsp garam masala and chaat masala as per taste
• 2 tsp oil and 1tsp clarified butter
• Salt to taste

How to Make It

• To make the dough knead whole wheat flour with water and salt then cover and keep aside.
• Knead the dough and divide into 10 equal portions then roll out each dough to their maximum thinness, cook on preheated griddle and set aside.
• For the filling, mix oil and butter in a kadai on medium flame and as they get heated, add cumin seeds.
• When cumin seeds splutter, add onions and green chillies and saute until they turn golden brown then add tomatoes.
• Cook the mix until no moisture is left then add coriander powder, turmeric powder, garam masala, chaat masala and salt. Give it a good mix.
• Add kasuri methi leaves and cook for a while followed by crumbled paneer then cook for 2 minutes then turn off the flame.
• To make rolls, divide the filling in 10 equal portions.
• Take a phulka and apply some butter on it then place filling on end and start rolling like swiss rolls. Enjoy the rolls with mint chutney.

What You Need

• Readymade idli batter made previous day and 2tbsp vegetable oil
• 1 cup chopped tomatoes, spinach, onions and cilantro
• 1/2 cup grated carrots

How to Make It

• Heat a skilled and add some oil on it.
• Now spread a ladle full of batter on the skillet but make sure it is not so thin like a dosa.
• Sprinkle chopped and grated veggies on it then cover and cook for 2 minutes.
• Remove the lid and cook for another 2-3 minutes. Serve with chutney of your choice.

What You Need

• 4 slices of brown bread and 2 tsp butter
• 4tbsp of hung curd and ½ tsp red chilli flakes
• 1/2 tsp pepper powder and black salt as desired
• Salt and chaat masala as per taste
• 1 tomato, 1 medium onion and ½ cucumber - sliced

How to Make It

• Remove the edges of bread and apply soft butter on them.
• Now apply hung curd on them then sprinkle all the spices on it.
• Now place onion, cucumber and tomato on it and sprinkle all the spices again.
• Cover with another slice of brown bread and serve with ketchup.

What You Need

• 1/2 cup boiled sweet corn kernels and 1 ½ cups thick beaten rice (poha)
• 1tbsp oil and 1tsp mustard seeds
• 1/2 cup finely chopped onions and 1tsp slit green chillies
• 1/2 tsp turmeric powder and 2 tsp sugar
• 2tsp lemon juice and 2tbsp finely chopped coriander leaves
• 2tbsp milk and salt to taste
• For Topping: chopped tomatoes, chopped onions, sev – ¼ cup each

How to Make It

• Wash poha and drain the excess water and set aside.
• Take a deep pan and heat oil and add mustard seeds.
• When seeds splutter, add onions and saute for 1-2 minutes followed by sweet corns and then saute for 1 minute again.
• Add poha and mix well then cook for 1 minute. Now add all the spices, sugar, lemon juice and coriander leaves and mix well.
• After cooking for 1-2 minutes, add milk and mix well.
• Serve poha with tomatoes, onions and sev.