Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes
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Source:- Google.com.pkOatmeal, Yogurt and Fruit Breakfast Medley
Ingredients
2 Tbsp oats
1/3 cup of juice (apple or pineapple preferably. nothing pulpy)
1/4 tsp cinnamon powder (optional)
3 Tbsp flavoured yoghurt
4-5 Tbsp, chopped fruits (a variety helps)
1 Tbsp, roasted and coarsely crushed nuts
1 Tbsp raisins
1 Tbsp honey
Method
In a microwave proof bowl, put in the oats and juice.
Pop into the microwave for about 2-3 minutes.
Check to see if the oats are cooked through.
Stir in a little more juice if it is too thick.
You may add and mix in some cinnamon powder if you like.
Put into the fridge to cool.
The ingredients are put into a glass in layers.
Make sure that oats go in at the bottom.
In a tall glass, spoon in the oats and flatten it a little to level it off.
Layer up raisins along with some fruit.
Then comes the yoghurt and some more fruit.
Then the nuts and some more raisins if you like.
Lastly, drizzle over the honey
Chill in the fridge for a bit before serving.
Key Ingredients: Oats, Honey, Raisins, Cinnamon, Yogurt
Cheddar-Chive Drop Biscuits
Ingredients
6 cups All-purpose Flour
1/4 cup Baking Powder
3/4 teaspoons Salt
8 ounces, weight White Cheddar Cheese, Grated
1/3 cup Sliced Chives (or Green Onions)
1-1/2 cup Cold Salted Butter, Cut Into Small Pieces, Plus More For Brushing
2-1/2 cups Buttermilk
Preparation Instructions
Preheat oven to 425 F.
Combine flour, baking powder, salt, cheese, and chives in a food processor. Pulse until everything is mixed together. Add butter and pulse until mostly incorporated, but with a few remaining chunks of butter. Pour in buttermilk while pulsing, stopping just when the dough comes together. (Add a little more buttermilk if dough is overly dry.)
Drop dough onto a baking sheet in 1/4 cup portions (bigger if you'd like!) and bake for 12-15 minutes, or until golden brown.
Brush with melted butter and sprinkle with more chives!
If you do not have a food processor, cut together the dry ingredients with the butter, then stir in the other ingredients.
Note: Recipe can easily be halved.
6 cups All-purpose Flour
1/4 cup Baking Powder
3/4 teaspoons Salt
8 ounces, weight White Cheddar Cheese, Grated
1/3 cup Sliced Chives (or Green Onions)
1-1/2 cup Cold Salted Butter, Cut Into Small Pieces, Plus More For Brushing
2-1/2 cups Buttermilk
Preparation Instructions
Preheat oven to 425 F.
Combine flour, baking powder, salt, cheese, and chives in a food processor. Pulse until everything is mixed together. Add butter and pulse until mostly incorporated, but with a few remaining chunks of butter. Pour in buttermilk while pulsing, stopping just when the dough comes together. (Add a little more buttermilk if dough is overly dry.)
Drop dough onto a baking sheet in 1/4 cup portions (bigger if you'd like!) and bake for 12-15 minutes, or until golden brown.
Brush with melted butter and sprinkle with more chives!
If you do not have a food processor, cut together the dry ingredients with the butter, then stir in the other ingredients.
Note: Recipe can easily be halved.
Pancake Mini-Muffins
Ingredients
3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving
Preparation Instructions
Preheat the oven to 425 degrees. (**See note below.)
Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!Maple Oat Nut Scones
3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving
Preparation Instructions
Preheat the oven to 425 degrees. (**See note below.)
Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!Maple Oat Nut Scones
Ingredients
SCONES
2-3/4 cups All-purpose Flour
1/2 cup Regular Oats, Ground In A Food Processor Or Blender
1/3 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 sticks (1 Cup) Cold Butter, Cut Into Cubes
1/2 cup Pecans, Finely Chopped
3/4 cups Heavy Cream (more If Needed)
1 whole Egg
1 teaspoon Maple Extract
Icing
5 cups Powdered Sugar
1/4 cup Whole Milk
2 Tablespoons Melted Butter
2 Tablespoons Strong Coffee
2 teaspoons Maple Extract
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.
Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
(Scones will keep nice and fresh for days in a plastic zipper bag.)
SCONES
2-3/4 cups All-purpose Flour
1/2 cup Regular Oats, Ground In A Food Processor Or Blender
1/3 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 sticks (1 Cup) Cold Butter, Cut Into Cubes
1/2 cup Pecans, Finely Chopped
3/4 cups Heavy Cream (more If Needed)
1 whole Egg
1 teaspoon Maple Extract
Icing
5 cups Powdered Sugar
1/4 cup Whole Milk
2 Tablespoons Melted Butter
2 Tablespoons Strong Coffee
2 teaspoons Maple Extract
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.
Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
(Scones will keep nice and fresh for days in a plastic zipper bag.)
Waffles
Ingredients
2 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup Sugar
1-1/2 cup Milk
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites
Preparation Instructions
Preheat the waffle iron to the regular setting.
Sift together the flour, baking powder, salt, and sugar in a bowl.
In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.
2 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup Sugar
1-1/2 cup Milk
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites
Preparation Instructions
Preheat the waffle iron to the regular setting.
Sift together the flour, baking powder, salt, and sugar in a bowl.
In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.
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