Getting kids to eat breakfast is a tough job. Kids today know exactly what to eat or drink, and they demand this to their mom. It is the moms who have to take charge to fulfill their children’s nutritional requirements, and side by side making them eat what they want. The breakfast being the very first meal of the day should be ideally balanced with an adequate amount of protein and veggies going into their system. You can make event the most stubborn kid savour the breakfast prepared by you. What you can actually do is to give a simple twist to your traditional Indian breakfast recipes, in terms of flavour and its visual appeal. We have curated some oh-so-delicious breakfast recipes for you. 

Carrot Oats Dosa

Ingredients:

-Moong dal – ½ cup                           -Ground cumin seeds – ¼ tsp
-Oats – ½ cup                                    -Chaat masala – ¼ tsp
-Carrots – 2, peeled, finely grated     -Asafetida – a pinch
-Salt – to taste                                   -Coriander leaves – 1 tsp, finely chopped
-Black pepper powder – a pinch        -Refined oil – for cooking

Preparation:

1. Roast oats on medium flame until it turns slightly golden.
2. Soak washed moong with roasted oats in fresh water for 30 minutes.
3. Using a blender or food processor. Grind the lentils and oats mix to a fine paste.
4. Add salt, black pepper powder, ground cumin seeds, chaat masala, and asafetida and stir it.
5. Mix in grated carrots and coriander leaves. Adjust the consistency, so that the mixture becomes like a pancake batter.
6. Heat a griddle, after brushing mildly with oil, on medium heat.
7. Pour a large ladle full of batter on the middle of the griddle and spread out in concentric circles.
8. Sprinkle a little oil, cover, and cook for about 2 to 3 minutes or till the bottom portion turn golden brown.
9. Uncover, flip over and cook for 2 minutes more. Serve hot with fresh curd or tomato onion chutney.

Veggie Paneer Sandwich

Ingredients:

-Whole wheat bread – 12 slices                 -Carrot -1, boiled, peeled, thinly sliced
-Butter – for spreading                               -Onion -1, medium sized, thinly sliced
-Tomato ketchup – as required                  -Tomato – 1, medium sized, thinly sliced
-Potato -1, boiled, peeled, thinly sliced      -Chaat masala – to taste

For paneer filling:

-Paneer – 200 grams, crumbled                -Black pepper powder – to taste
-Coriander leaves finely chopped              -Green chillies – 2, finely chopped
-Salt – to taste

Preparation:

For Paneer Filling
1. In a large mixing bowl, add crumbled paneer, coriander, green chillies, black pepper powder, and salt.
2. Using a spoon, mix well to ensure even distribution of flavours.
For the Sandwiches:
1. Sauté onions in about 1 tsp oil until golden brown and keep aside.
2. Brush butter atop all the bread slices and place one portion of paneer atop of the buttered bread slices.
3. Sprinkle a little chaat masala atop it and add sliced veggies and a few drops of tomato ketchup and cover with other slices.
4. Preheat your sandwich maker, apply a little butter or oil and place the bread slices in the sandwich maker and toast both the sides turn golden brown.
5. Serve hot with tomato ketchup and spicy coriander mint chutney.

Carrot Uttapam

Ingredients:

-Finely chopped onions- 2 -Oil
-Grated carrots- 3 -Salt to taste
-A few finely chopped coriander leaves -Dosa Batter

Preparation:

1. Except for the dosa batter, mix all the ingredients together and keep overnight to save time in the morning.
2. Heat up a non-stick pan and once it is hot enough, reduce the flame to medium heat.
3. Pour in the dosa batter and spread it around, but not too much as it needs to be spongy.
4. Once holes start appearing on top, sprinkle the vegetable mixture on top. Cover and cook for a few minutes.
5. Once the corners start to come loose, flip the uttapam over, sprinkling oil around it.
6. Remove from pan once cooked and serve with chutney or sambhar.

Veggie Stuffed Paratha

Ingredients:

-Cooked vegetable subji (dry) -1 cup atta/whole wheat flour
-Oil/ghee/butter -Dry flour for dusting
-Salt to taste

Preparation:

1. Add water to the flour and knead it into a soft dough
2. Cover the dough and set it aside
3. Take the cooked subji of choice and mash it with a potato masher
4. Make smaller balls out of the dough, and make smaller portions of the mashed subji to match the number of dough balls
5. Roll out the balls into flat circular disks with a rolling pin and dusting flour
6. Place the subji portion in the centre of the circle and cover it from all sides
7. Prepare all the portions in the same way
8. Take the prepared balls and gently roll them out, making sure to spread the filling around without ripping the dough.
9. Fry well on both sides on a hot non-stick tawa using oil/ghee/butter

Papaya Mango Smoothie

Ingredients:

-2 cups papaya pieces 2 cups mango pieces
-1 tablespoon sugar 1 tablespoon lime juice

Preparation:

1. Put everything in a blender and blend until smooth.
2. Serve with ice.