1. Healthy Breakfast – Rice Flakes Upma Recipe
Try making it in a delicious and easy way…
Have you ever had such a delicious and easy.
Afternoon tea is often a regular event in our homes and residences. Usually, we eat small snacks or desserts with tea. But eating the same desserts every day can get boring for many people. But let’s see how to make delicious Rice Flakes Upma in a short time as a snack or breakfast.
Although we are familiar with the usual semolina flour, we can make this Rice Flakes Upma easier and tastier than that. First, take enough Rice Flakes and then pour water into it and squeeze it well. To make Rice Flakes Upma properly, we should make sure to use the Rice Flakes of uncooked rice.
Then, add enough salt and grated coconut to the slightly soaked Rice Flakes and knead it well. Then heat coconut oil in a pan, add mustard seeds, curry leaves, and crushed red chilies and fry them well. Then add finely chopped onion, ginger, and garlic to it. Then mix it well and add the Rice Flakes mixture prepared earlier and keep stirring continuously.
Turn the flame of the gas to low level and add salt again if required and mix them well. If we cook it like this for about five minutes, we can see that the Rice Flakes is fried well. Then turn off the gas and transfer it to another bowl and eat it. Rice Flakes uppuma is ready.
2. Soft Wheat Ada Recipe
A delicious 5-minute snack with wheat powder! Once you know the taste of this, you will always have it as a tea cake; It will melt in your mouth. A soft wheat ada recipe!!
Try making something like this with little wheat powder! Once you know the taste of this, you will make it again and again. How about making soft wheat ada? Delicious and healthy Ilayada is a traditional dessert of Kerala. There are few people who do not like it. You can make delicious Ilayada with a taste that melts in your mouth using wheat powder.
Ingredients
- Banana leaves
- Ghee – 2 1/2 spoons
- Wheat powder – 700 grams
- Cloves – 4 pieces
- Jar – 400 grams
Process
First, grind 700 grams of wheat powder well. Wash four coconuts well, break them and grate them. Light the stove and boil the banana leaves. Then cut the peeled banana leaves into small pieces and wipe them well.
Then melt 400 grams of jaggery with one to one and a half glasses of water. The melted jaggery water can be filtered and transferred to a pan. Then put the pan in the oven and stir continuously until it is reduced.
When the jaggery is reduced to the required consistency, add the grated coconut and mix well. Then remove the pan from the oven and add some cardamom powder and mix well. Next, put the sifted wheat flour in a bowl and add enough water and knead it.
Add one and a half to two and a half spoons of ghee to this. Ghee is added to prevent the flour from sticking to the leaves. Then add some salt and knead it well with your hands.
3. Idiyappam
Idiyappam or noolputtu is a traditional breakfast dish not only in Kerala but also in Tamil Nadu and even in Srilanka. It is a dish which looks like thin noodles but is a feast to the eyes and to the taste buds.
Ingredients
- Boiling water – 3 to 4 cups
- Raw rice roasted and finely powdered – 2 cups
- Salt – to taste
- Ghee (optional) – 1 teaspoon
Preparation
Measure out the fine rice powder into a large roomy vessel. Add salt and ghee to the water and boil the water. Pour some of the boiling water to the rice powder and stir well into a dough. When the heat is tolerable knead the dough adding water little by little until the dough is soft and without lumps. If the dough is not soft it will be difficult to press it to make the required noodle like threads.
Have the pressor clean and ready for use. Keep the steamer also ready with sufficient water boiling on the stove. Apply a little oil on the steamer platter which has several holes on it to allow the steam to rise through.
Put a ball of dough into the pressor and press it into the steamer platter kept ready for this purpose. The platter that is used to steam idlis can also be used for this purpose and the steamer can have two platters of idiyappam cooking in it. The dish is done after being steamed for about 8 to 10 minutes. Let the platters cool and then serve the idiyappam.
This is an excellent dish with any meat, fish, egg or even kadalakkari. It is easily digestible and therefore good for patients and convalescents also. It goes well with coconut milk or milk and jaggery. When short of time it can be eaten with sugar too. The tastiest idiyappam is the one that has helpings of grated coconut within the whorls of the idiyappam.
1 thought on “3 Healthy Breakfast Options for Children”