Top 5 healthy snacks for kids and picky eaters

Healthy snacks for picky kids

Tired of handling kids who are picky eaters? The best way to make healthy snacks for kids is to dress up regular food in the form of Pizzas, Dosas, Sandwiches and Bhels in order to make them look appetizing. Tame your picky eating children with healthy snacks with attractive names, in interesting shapes and colors. Check out these five, super quick, scrumptious healthy snacks for kids that will make your picky kids drool all over.

Healthy snacks for kids - picky eaters

 

Healthy snacks for kids, picky eaters

Uttapizza

Fuse a South Indian uttapam with an Italian pizza to make a delectable Uttapizza. For the uttapam, use dosa batter prepared by grinding soaked rice and urad dal in the ratio 2 cups rice : ¾ cups urad dal. Allow the batter to ferment overnight. Spread the batter on a hot tawa, turn over and cook well on both the sides. Now for the pizza topping, spread 1 teaspoon of Amul cheese spread evenly all over the surface of the uttapam. Add stir fried veggies – shopped capsicum, shredded carrots and green peas over the cheese spread. Sprinkle oregano spice mix all over. Cut this Uttapizza into triangular pieces just like a regular cheese pizza. Serve hot with some tangy coconut and mint chutney.

Baked corn and sweet potato patty dolls

Kids love shapes. Baked patty dolls made of corn and sweet potato are fun to eat, healthy snacks for kids.

Cook and mash 2 sweet potatoes. Add 1 teaspoon boiled corn. Mix well with salt, a pinch of chilly powder, half a teaspoon cooking oil and 1 teaspoon chopped coriander leaves. Make small flat doll shapes(a round head, a triangular body, rectangular hands and feet) from this mix. Coat both sides with sooji or powdered cornflakes. Place them on a greased baking tray. Cook in a microwave for 1 minute. Serve these cute patty dolls with sauce or chutney.

Sprouts Bhel

Getting kids to eat sprouts is quite an uphill task. The problem is with the raw taste of sprouts. Saute a pinch each of mustard seeds, asafoetida, cumin, red chilly powder with curry leaves and a teaspoon of cooking oil in a frying pan. Add sprouts to this, turn off the cooking gas supply and cover the pan with a lid. Next, take some puffed rice in a colorful round bowl. Add nylon sev, chopped coriander leaves, chopped tomatoes and the sauteed sprouts to the puffed rice. Tasty sprouts bhel is ready. Your picky eaters will simply love this easy to make snack.

Egg wraps

Attractive names coax kids into trying new snacks. ‘Egg wraps’ sound better than ‘Egg Rolls’ or the rather plain ‘Egg with chapati and cheese’. Here is how you make it –

Slice boiled eggs. Sprinkle salt, and a pinch of chilly powder over the sliced eggs. Spread a generous dollop of of home made butter on a regular wheat chapati. Sprinkle 1 teaspoon chopped coriander leaves over the cheese. Wrap the seasoned egg slices in the chapati. Transform a simple chapati egg roll into a fabulously rich egg wrap and see the difference!

Spinach Cheese Sandwich

Kids who are picky eaters will not refuse green leafy vegetables if you hide them in sandwiches. Clean and wash 2 spinach leaves. Saute ¼ teaspoon cumin seeds, 1 teaspoon finely chopped onions, 1 teaspoon chopped garlic and 1 teaspoon of shredded potatoes with some salt, chilly powder and 1 teaspoon cooking oil. Cook this for 2 minutes. Place the spinach leaves, the sauteed mix and 1 teaspoon of grated cheese between two slices of brown bread. Cook in a microwave for 60 seconds. Cut into triangles and serve with tomato sauce or tamarind sauce.

Prepare these super healthy snacks for kids, one day at a time. You will have your little picky eaters eating out of your hands in no time.

 

Photo Credits: John Schilling

Chinese chicken recipe with green chillies,soya sauce

chinese chicken

chinese chicken recipe with green chillies and soya sauce

 Chinese chicken recipe

A tasty side dish that doubles up as a starter or a quick snack for kids. Always keep a few boneless pieces of chicken aside whenever you prepare chicken curry. This Chinese chicken recipe is a quick fix one that makes you go slurrrrrp!

Here is how you make it

Boneless chicken – 1/4 kg
Corn flour – 3 tablespoons
Ginger – finely chopped – 2 teaspoons
Finely chopped garlic cloves – 2 teaspoons
Finely chopped green chillies – 1 tsp
Ground black pepper – 1/2 tsp
Finely shredded cabbage – half a cabbage
Soya Sauce – 1 tsp
Oil for cooking – 4 tablespoons (I used sunflower oil)
Salt to taste

Method of preparation

Clean the pieces of chicken  with salt, turmeric, wash and keep aside. Prepare a paste of corn flour, a little quantity each of chopped green chillies and garlic, salt and ground black pepper and allow to marinate for 10 minutes. In the meanwhile, stir fry the shredded cabbage in 1 tablespoon of cooking oil. Keep this aside.

After 10 minutes, heat some oil in a non stick frying pan or a wok. Add chopped ginger, garlic and green chillies. Saute till the flavors are released into the oil and a beautiful aroma of fried ginger emanates. Add the chicken pieces. Close the pan with a lid for 5 minutes. Then turn the pieces of chicken  over. Add soya sauce, turn the pieces again and allow to cook for 20 minutes. Keep the frying pan closed with a lid. Once the chicken starts cooking, it releases some water. But in this case, the corn flour may have already absorbed all the water at the time of marination.  Just to be sure that the chicken has a somewhat fried texture sans any gravy, after 20 minutes, remove the lid and cook the chicken  till there is no trace of any gravy.

Once it is done, transfer the fried Chinese chicken  – to a bowl. Garnish it with crunchy, stir fried cabbage.

Kids would love a quick snack of Chinese chicken to ward off hunger pangs.

Quaker Oats Recipe – Oatmeal and veggies

oats patty with Quaker oats

vegetable patty recipe

 Oatmeal and vegetable patty recipe

Healthy Oatmeal Recipe

Oatmeal and vegetable patties are super healthy snacks for fussy kids! My little one refuses to have oats in any other form esp. when cooked with sweetened milk. Vegetable patties with boiled veggies and oats is power packed with nutrients, fiber and energy, enough to get your little ones up and dancing on their little feet.

Ingredients
Oats – 5 tablespoons
Boiled potatoes – 2
Boiled and mashed veggies (carrots, green peas, french beans) – 1 cup
Coriander-Cumin(dhania zeera) roasted and powdered – 1/4 teaspoon
Carom seeds(ajwain) – 1/4 teaspoon
Red chilly powder – as required or optional
Salt – as required
Onion finally chopped – 1 teaspoon
Fennel seed powder – 1/4 teaspoon

How to prepare
Powder oats in a mixer to a rough consistency. Mix together mashed vegetables, boiled potatoes, onion and all spices/condiments together. Make small oblong flattened balls and shallow fry on a non-stick frying pan with very less oil. Use just enough oil to grease the pan, that is all. You can even use a microwave. Keep it on a HIGH for 50 secs or so, till the vegetable patties are cooked thoroughly.

Serve hot with tomato sauce or cheese dips!

High fiber foods like Oats eases  constipation in children. Made these today morning for kiddo’s first snack break at school. Make sure you let these oats vegetable patties cool off .Wrap them in foil,when  packing for kids lunch boxes. And don’t worry, its not time consuming. You can even boil the veggies the night before and refrigerate.

Taro Leaves Recipe – Alu Vadi Recipe

alu vadis/taro leaf rolls- steamed and fried

alu vadis/taro leaf rolls- steamed and fried

Alu Vadi

Alu leaves/Taro Leaves are are native to south-east Asia. Fried and steamed alu vadi recipe has its origins in Maharastra, India. Being a south Indian, Keralite to be specific, my mom never knew how to prepare  Alu Vadi or taro leaf rolls.  Thanks to our Aamchi Mumbai neighbors and her keen interest in cooking, she picked it up and passed the recipe on to me. Mumbai is a melting pot of cultures from all over India and the way people gel with each other is amazing. Here you get to savor different cuisines, both local and global.

allu leaves/Taro leaves Alu leaves / Taro leaves

 Now coming back to the taro leaf roll recipe, check out the basic ingredients

Ingredients for Taro Leaves Roll/Alu Vadi

Alu leaves/Taro leaves – 10

For the batter:

Chick pea flower/gram flower(besan) – 3/4 cup
Tamarind pulp – 2 tsp
Crushed jaggery – 1 tsp
Asafoetida – a pinch
Red chilly powder – 1/2 Tsp( as per taste)
Turmeric powder – 1 pinch
Sesame seeds – 1 tsp
Salt as per taste
Sufficient oil for frying

How to prepare Alu Vadi or Rolls of Taro Leaves

Wash and clean taro leaves. Cut the stems. Prepare a thick batter of the above mentioned ingredients. Take a taro leaf, spread a layer of batter evenly all over. Place another leaf above this and spread the batter over it. Repeat this for all the 10 taro leaves till you have a ten layered spread. Roll this from the base to the tip. Steam this for 20-25 mins.

Once it cools down, slice it into rolls. Heat some oil in a frying pan. Fry these taro leaf rolls/alu vali till nice,crisp and golden brown, on a medium to high flame.

Taro leaf rolls are ready to eat!  I prefer to eat these rolls with a hot cup of tea and without any chutneys or sauces. Chutneys and sauces will overpower the flavor of the rolls with their own distinct flavor.

Note: Taro leaves can be itchy if not cooked well! The tamarind in the batter is precisely used for removing the itchiness of the leaves. The itchy leaves can be distinguished from the non-itchy leaves! Just ask the local vegetable vendor! The itchy ones have a purplish tinge on the stem and small hair like strands on them!