How to cook non-boring kid-friendly recipes?

Kids tend to eat less when they are fed up of eating same dishes and sometimes start to avoid eating. One simple way to rebuild their interest in food, especially healthy food, is to make different types of recipes and rotating them on a daily basis. When preparing these recipes, parents have to think about the nutritional value of these recipes too. Nature has provided us with so many good foot items, but we have to manage that in our own way. We should prepare a weekly timetable for our kids, so that they do not get fed up of eating the same kind of food. So in order to prepare that weekly timetable, we need to insert new recipes, which are different and unique, are easily digestible, and at the same time have high nutritional value keeping our kids happy and active.

So are you one of parents who would like to prepare something for your kids, which is different and nutritional too. Do you think that you do not have time to make some new dishes for your kids and believe in just feeding them the junk food available in the market? Yes or no, it all depends on you.

My daughter is 18 months old now and around 4 months back, she was like all the kids over the world fed up of eating the same dishes. Then, me and my wife, started thinking of some solution for this problem because she was losing weight and the glow of her face was gone. We build up a list of recipes and started to rotate them on a daily basis. After 1 month of doing so, my daughter's interest in food was revived. She is happy and active and her face is full of glow as she is happy from her heart now.

Actually, we cannot force our kids to eat something and rather we have to do something different. So here is a list of seven different types of recipes which you can include in your weekly timetable. These recipes are not so much tough and will take your time in the beginning but after a few days, you will be rolling on and on with these recipes. I will be there to help you, if you need any assistance. I will publish more hubs on recipes as soon as I will get an idea to prepare a new one with the help of my wife. So just read on how to make these recipes and prepare some on your own for your kids to make them happy and feel at home.

EGG BHURJI 2 portions

Ingredients:

100 gm boiled and chopped potato

100 gm chopped tomatoes

4 eggs, beaten

100 gm sliced onions

10 ml oil

30 gm fresh curry leaves -

2 gm cumin seeds

Salt to taste

1 gm red chili powder

0.5 gm garam masala powder

45 gm chopped fresh cilantro leaves

Preparation:

Crackle the cumin seeds in the oil until brown, add the curry leaves and fry for a few seconds.

Add the onions and cook until golden brown.

Add the tomatoes and cook for 1 minute

Add the potatoes, salt, red chili powder, garam masala, and cilantro. Stir and cook for 1 minute.

Add eggs and stir until the eggs are cooked like dry scrambled eggs.

Serve hot on toast, pita, chapati, or plain paratha or wrapped in a tortilla.

DAL CHILLA

8 portions

Ingredients:

250 GM moong dal

100 GM sliced onion

50 GM chopped coriander leaves

15 GM chopped green chili

To taste salt

5 GM red chili powder

10 GM chopped ginger

100 GM sliced capsicum

20 GM chopped tomatoes

2 GM vegetable soda

Preparation:

Soak dal overnight, drain the water and grind to smooth paste.

Add chopped coriander, green chili, red chili powder, ginger, salt and soda.

Grease tawa with butter and pour batter evenly like a dosa, very thin layer.

When it turns light brown, sprinkle sautéed onions, capsicum & tomatoes on top and fold into quarter.

PALAK KAJU KEBAB

Ingredients:

3.5 kg spinach

250 gm potato

250 gm cheese

100 gm roasted channa powder

To taste salt

16 gm yellow chilly powder

0.8 gm shahi jira seeds

0.5 gm garam masala

200 gm cashew nut

10 gm raisin

50 gm ghee

Preparation:

Fine cut spinach, and wash thoroughly.

Blanch it; take out the spinach in chilled water, drain water by keeping a weight on it

Make a paste in a grinder adding cheese and potato

Heat ghee in a pan and add caraway seed to crackle. Add the paste; add garam masala and yellow chili powder.

Cool down & add roasted channa powder, make 16 equal portions

Stuff with chopped raisins and Cashew nut and shape like round patties

Deep fry in oil.

Serve with lachha salad & chutney. Each kebab to be cut into 2 while serving.

EGG MAYONNAISE SANDWICH

Ingredients:

6 no boiled egg

50 ml mayonnaise

4 slices bread

To taste salt

5 gm white pepper powder

50 gm chopped onion

40 gm chopped tomato

1 no chopped chili

Preparation:

Mix all the ingredients except bread and make a coarse paste and sandwich between two bread slices.

Grill, toast or have plain

ALOO CHOKHAR SANDWICH

Ingredients:

200 gm boiled and mashed potatoes

75 gm slices of onion

2 gm roasted cumin powder

5 gm rock salt

10 gm mango powder

5 gm black pepper crushed

5 gm salt

4 no slice bread

25 gm butter

Preparation:

Melt butter in a pan; add slices of onion, sauté till golden brown.

Add the mash potatoes, and add gradually all the ingredients except bread.

Put in between 2 slices of bread and serve grilled, toasted or plain

KERALA VEGETABLE STEW

Best served with appams

Ingredients

200 gm carrots

200 gm potatoes

150 gm cauliflower florets

100 gm runner beans or barbati

150 gm green capsicum

100 gm red capsicum

100 gm yellow capsicum

200 gm onion sliced

60 ml vegetable oil

4 no green cardamom

4 no cloves

1" cinnamon sticks

2 green chili slits

15 gm. Ginger julienne

5 gm coarsely crushed black pepper

400 ml coconut milk

A few curry leaves

To taste salt

Preparation:

Heat the oil in a pan on simmering heat until hot.

Add and crackle the green cardamoms, cloves and cinnamon.

Then add the green chili, ginger and the sliced onions. Sautés on medium heat for few minutes or till the onions are transparent and soft.

Add the mixed vegetables; curry leaves, salt and water.

Cover and cook on low heat till the vegetables are cooked.

Add the peppercorns and the coconut milk.

Simmer on very low heat (so that the coconut milk does not curdle) for about 3-4 minutes.

Serve with appam.

SUJI IDLI

Ingredients:

Cashew nuts- 5 pieces

black mustard- 5 gm

white urad dal- 15 gm

Channa dal -1 tbsp

hing or asafetida 1 pinch

curry leaves-10

green chilies- 2

suji or semolina- 200 gms

baking powder- ¼ tsp

coriander leaves- 2 tbsp

coconut- 30 gm

fresh yoghurt -30 ml

salt to taste

oil- 60 ml.

Preparation:

Heat oil and add cashew, fry until golden brown.

Add mustard, dals, hing, curry leaves, green chilies and suji.

Stir but take care that suji does not turn brown.

Cool and add salt, baking powder, coriander leaves, coconut, yoghurt and water to make a mixture of thick, pouring consistency.

Pour in an idly stand with 12 molds.

Steam on high flame for 15 to 20 minutes.

Serve with chutney or sambar.

Any issue or concern, leave a comment and I will try to find a solution for that.