As we all know breakfast is the most important meal of the day, your blood sugar drops overnight while you sleep. When you wake up and break the fast it provides you glucose and gives you the energy for the day.
It’s important for kids to have breakfast every day, it helps them learn better, retain information, maintain a healthy body and concentrate better.
Today I am sharing 3 recipes that can be made in under 20 minutes with a little prep the night below.
- 1 Cup Rava roasted
- 2 Tbsp Ghee Or Oil
- 1 Tbsp Chana Dal
- ½ Cup chopped Onions
- ½ Cup finely chopped Potatoes
- ¼ Cup finely chopped Carrot
- ¼ Cup chopped Coriander Leaves
- 1 Sprig Curry Leaves
- 2.5 Cups Water
- Salt To Taste
- In a pan, heat ghee or oil.
- Put the chana dal, curry leaves, add chopped onions, potatoes and carrots.
- Add water, salt and coriander leaves
- Let it come to a boil.
- Now gradually add the rava and keep stirring
- Once it stops sticking to the pan, switch off the flame.
- Serve it with coriander or onion chutney.
- 1 Cup Dalia
- 4 Cup Water
- 1 Onion chopped
- 1 Potato chopped finely
- 1 Carrot chopped finely
- ½ Bottle Gourd chopped
- 2 Tomatoes chopped
- Green Peas fistful
- 1 Tbsp Mustard Seeds
- 1 Tbsp Cumin Seeds
- ½ Tsp Turmeric Powder
- Salt to taste
- 2 Tbsp Ghee or Oil
- 2-3 sprigs Coriander Leaves
- In a pan, heat ghee or oil,
- Add cumin and mustard seeds, add green peas, add chopped onions, potatoes, carrots, bottle guard, tomatoes and saute it
- Mix in the dalia and the water
- Sprinkle in the salt and turmeric powder and add the coriander leaves
- Let it come to a boil and keep stirring in between
- Once it’s properly cooked switch off the flame.
- Serve hot.
- 1 Cup Rava
- 1 Cup Curd
- 1 Tsp Baking Soda
- Salt to taste
- 1 chopped Onion
- 1 chopped Tomato
- Coriander Leaves
- In a bowl put rava, curd and salt. Mix and keep it aside for 20 minutes.
- Add a spoon of baking soda to the batter.
- Heat a tava and pour a little oil.
- Drop a ladle of batter on the tava and top it with chopped vegetables
- Cook it on both sides.
- Your uttapam is ready to serve with coconut chutney and sambhar or coriander chutney.
If you enjoy these recipes and try them out don’t forget to tag us at @kidsstoppress. Also if you’re a cook who wants to share her love in the kitchen with all of us, drop us an email at firstname.lastname@example.org. We would love to know what’s cooking in your kitchens.