Tiffin Treats for Kids

Naughty kids make for funny Instagram videos, but only the mothers know how “not funny” their tantrums can be. A modern-day mom, juggling her personal and professional life, has to be a master of all trades. Here are 5 quick snack ideas that are delicious and filled with nutrients, to make your life a tad bit easier:

  • Magic idlis

Cut Left over idlis or refrigerated idlis into finger chips then either deep fry or pan fry or even shallow fry them. Sprinkle salt and pav bhaji masala or chaat masala or idli podi on top of them. Mix well so that masala gets coated evenly.

  • Egg Atta Noodles

Boil the noodles and drain off and rinse them with cold water to remove starch and add 1tsp of oil to prevent them from sticking. Keep them aside. Add finely chopped garlic, ginger to the heated oil in the pan, add veggies and fry them up (but they should remain crunchy). Now pour the eggs to the pan, but not on to the veggies and cook till soft. Add soya sauce, chili sauce, salt, pepper powder to it. Add noodles to it and toss well on high flame for two – three minutes.

  • Rainbow Fruit Salad

Wash, peel, chop up and slice the fruit in whichever way you like or simply open a pouch of Fruit Munch Dried Fruits. Add and mix the fruits in a bowl. Make the dressing in a small bowl (honey, maple syrup, chocolate syrup, etc.) Mix the dressing and fruits.

  • Mini vegetable cutlets

Take boiled vegetables like potato, green peas, carrots, French beans and mash them up (make sure the veggies are drained well). Add ginger, garlic (optional) and green chilly (optional) paste salt, red chili powder, chaat masala, rock salt, bread crumbs to the veggie mixture. Mix well all and prepare tikkis or patties of any shape, out of them. Dip these tikkis in the pre-prepared Maida + water paste (or beaten eggs paste) and roll them in bread crumbs (or sooji).Now fry them on the pan, till crisp brown on both the sides.

  • Oats pancake or dosa

Mix 1 cup grinded oats powder with ½ cup rice powder, ½ cup whipped yoghurt, asafoetida, salt, black pepper and cumin seeds. Prepare a dosa batter by adding some water and set aside for about fifteen to twenty minutes. Add julienne carrots, cabbage and coriander leaves to the mix. Add ¼ tsp of Eno to ½ cup of batter and pour it on the heated and greased non-stick tava. Spread it evenly and sprinkle some oil when it gets dry. Dosa should be golden brown from both the sides.


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