PB & J Pancake Bites / Whole wheat Strawberry Jam filled mini muffins with Peanut Butter spread

Category:  Breakfast / Kids Recipes
Preparation Time: 10 mins + 10 mins waiting time 
Cooking Time: 9-11 mins
Servings: yields around 15 mini muffins 

PB & J Pancake Bites

Peanut Butter and Jelly, or PB&J, is a classic combo that’s loved by many, especially kids in the US. On weekends, I like to switch things up and make pancakes, waffles, or muffins for breakfast. I’ve already shared some of my favorite pancake recipes with you, like these whole wheat pancake mini muffins and pancake doughnuts.

Whole wheat pancake mini muffins 

Pancake Doughnuts.

I’m experimenting with a new recipe for pancake muffins filled with fruit preserves or jam. It’s a tasty twist on the classic pancake! To make it even healthier, we can use homemade unsweetened peanut butter and fruit jam made with less sugar. What do you think?

These PB&J Pancake bites are made with whole wheat flour stuffed with strawberry preserves and topped with peanut butter spread. They’re absolutely delicious, super soft, and a hit with everyone!

Since we’re using fruit preserves, I’ve reduced the amount of sugar in the pancake batter, and we can even skip the sugar altogether!

For the eggless version, we can use the batter as in the pancake donuts recipe: Pancake Doughnuts

Super soft!!!!

Ingredients:

Dry Ingredients: 

• White Whole Wheat flour / Whole Wheat Pastry flour / Atta  - 1 cup
• Baking powder -  1/2 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch

Wet Ingredients:  

• Egg - 1 no (at room temperature)
• Butter milk - 1 cup (I used 3/4 cup thick yogurt + 1/4 cup water)
• Sugar - 1 to 1 1/2 Tbsp (I used Organic unrefined sugar)
• Unsalted Butter - 2 Tbsp, Melted 

Mushrooms and Black Olives Omelette

Category: Breakfast / Kids Recipes
Preparation Time: 5 mins  
Cooking Time: 10 mins
Servings: 1-2 servings

With eggs on hand, we can make a quick and easy breakfast on week days or a filling brunch for weekends. I have already posted mini omlette muffins here: Mini Omlette muffins. 

Omlette with Mushrooms & Black Olives

If  your kids love mushrooms and black olives combination, they will surely love it. This is a very easy recipe and I'm posting this just to give an idea or an option for a quick-fix breakfast :) 

Hot & Tasty

In this one, we can also just mix the sauted mushrooms and olives into the egg mixture and cook it to make it easier. We can also add some sweet corns or spinach to look more colourful:) 

Since eggs & milk products dont go well together as per the food compatibility, I am not using cheese here.

 Ingredients:

• Eggs - 3 nos (at room temperature)
• Mushrooms - 1/2 cup, sliced
• Whole Black Olives - 4, sliced
• Turmeric powder - 1/4 tsp
• Pepper powder- to taste
• Garlic powder - to taste
• Italian seasoning - to taste

French Toast for Kids Lunch Box

Category: Toast  
Preparation Time: 5 mins       
Cooking Time: 10 mins      
Servings: 1 serving

French Toast Sticks

For French toast,  2 or 3 day old thick bread slices are highly recommended but here I used the normal wheat sandwich bread since that what I all had in  my hand. If we are serving hot for breakfast, we can have with honey or maple syrup.

Yummy Sticks!!!

While packing for kids lunch box, make sure to cool it down completely before placing in the lunch box so that it wont turn soggy. I prefer slicing the toast into sticks while packing for lunch so that kids would feel very easy to pick and eat. Also I sprinkle powdered sugar over them. 

French Toast

Ingredients:

• Bread slices -3 nos (I used Wheat Sandwich Bead)
• Egg  - 1 no
• Milk  - 2 tbsp (At Room temperature)
• Sugar  - 1 to 1.5 tsp (adjust as per sweetness)
• Vanilla extract  - 1/2 tsp

Mini Omelette Muffins

Category: Breakfast / Snack 
Preparation Time: 10 mins  
Cooking Time: 10 mins
Servings: yields 24 mini muffins

Mini Omelette Muffins are nothing but making omeletts in the mini muffin pan. This is an easy recipe, just we need to prepare it and pour and bake :)  This comes in handy for making for kids with different preferences of veggies in the omlette.

Mini Omelette Muffins

Kids will enjoy eating it as well as helping in the kitchen. These are so adorable and we can make it all together without standing near the stove on a relaxed or even on the busy mornings.

 Ingredients:

• Eggs - 8 nos (at room temperature)
• Mixed Veggies, finely chopped and boiled - around 1 cup (I used Broccoli, carrot and sweet corn)
• Spring Onion - 3-4 stalks, finely chopped
• Turmeric powder - 1/2 tsp
• Milk - Around 2 Tbsp (Optional)
• Pepper powder- to taste
• Salt - as required
• Oil - for greasing

Method:

1. Pre heat oven to 350F 
2. Finely chop the veggies and cook till it becomes soft but still remains crunchy, drain any excess water and keep it ready
3. Wash the spring onion stalks and trim the roots off, finely chop

Egg-Veggie Masala Pasta

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 1-2 servings

Egg-Veggie Masala Pasta

Ingredients:

• Pasta - 1 1/4 cup (I used Radiatore shaped pasta)
• Eggs - 2 nos
• Mixed Veggies, finely chopped - Around 3/4 - 1 cup (I used Carrot, Beans, Peas & Corn)
• Onion, finely chopped - 1/4 cup / 1 small sized
• Tomatoes, finely chopped - 1 small sized
• Ginger-Garlic Paste - 1/2 tbsp
• Green chilly - 1 no (Can be avoided while making for kids)
• Turmeric powder - 1/4 tsp
• Coriander Powder - 1/2 tsp
• Pav Bhaji Masala Powder - 1/2 tsp (I used Home made powder)
• Oil - 1/2 tbsp
• Salt - to taste
• Sugar - a pinch (Optional)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and few drops of oil and cook for 11 -13 mins until slightly soft yet crunchy enough to bite). Drain and rinse with cold water and keep aside
   
2. Heat Oil in a pan, add Ginger-Garlic paste and saute in low-medium flame for 2 mins
3. Add finely chopped onion, green chilly if using and saute for 3-4 mins
4. Add tomato pieces and saute for a min
5. Now add finely chopped vegetables and saute for 2-3 mins
   
6. Add required salt, a pinch of sugar, turmeric powder, Coriander powder and Pav Bhaji Masala powder, mix well 
7. Sprinkle few drops of water and cook covered in low to medium flame till the veggies gets cooked but not getting mushy
8. Once its done, reduce the flame to low and move the veggies to one side of the pan, Crack open the eggs into the other side 
   
9. Sprinkle little salt needed for egg and scramble them until it gets 3/4th cooked
   
10. Combine the soft scrambled eggs with the sauted veggies and saute for few mins until they get combined well
    
11. Now add the cooked & drained pasta and mix gently until it gets coated with egg-veggie masala
    
12. Allow to cook in low flame for 2-3 mins and switch off
13. Serve Hot!
    

Chocolate Sponge Cake (Whole Wheat)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-35 mins
Servings: 6-7 servings

 

Chocolate Sponge Cake

Chocolate flavoured sponge cake with Hot milk - I adapted this recipe from my earlier Sponge cake recipe and the idea was given by my little one:) He was asking to make a "Hybrid" cake by combining sponge cake and chocolate cake:) This cake is soooo soft and tastes yummy:)

Ingredients: 

Dry Ingredients:

• Whole Wheat Flour / Atta - 1 cup
• Baking powder - 1 tsp
• Cocoa Powder - 2 tbsp
• Salt - a pinch

Wet Ingredients:

• Eggs - 3 nos (At Room temperature)
• Sugar - 3/4 cup
• Vanilla extract - 1 tsp
• Milk - 3/4 cup

Method: 

1. Pre-heat oven to 350 F for 10 mins and Grease the baking pan and keep it ready
2. Heat the milk till it starts to boil and switch off
   
3. In a sieve, add the wheat flour, Cocoa powder, Baking powder and salt. Sieve the dry ingredients into a wide plate/bowl
   
4. In a mixing bowl, add the eggs and using beater / whisk beat in high speed for 3-4 mins till the eggs become creamy and pale in colour
   
   
   
   
5. Sprinkle sugar over the beaten egg in intervals and continue to beat for another 2-3 mins till the sugar gets dissolved 
   
6. Once the egg-sugar mixture becomes creamy, add in the vanilla extract and mix well
   
7. Now add the dry ingredients into the egg-sugar mixture and beat in low speed or with whisk until they gets combined well
   
8. Add the hot milk into the cake batter and beat/ whisk well to combine
   
   
   
   
9. Pour this into the prepared tray
   
10. Bake in the preheated oven for 20-30 mins or until its done (can be checked by using tooth pick method)
    
11. Once its done, remove from the oven and allow to cool for 5 mins; then remove from the pan
12. Slice and Serve warm!
    
13. This can stay well in room temperature for 2 -3 days
    

Udaitha Muttai Kuzhambu (Egg Drop Masala)

Category:  Kuzhambu Varieties
Preparation Time: 10 mins
Cooking Time: 25-30 mins
Servings: 3-4 Servings 

Udaitha Muttai Kuzhambu!

 Ingredients:

• Eggs - 4-5 nos
• Sesame Oil - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1 tsp
• Curry leaves - few
• Red chiily, broken - 1 no
• Salt - to taste
• Water - as required
• Coriander leaves - for garnishing

To Saute and Grind:

• Oil - 1 tsp
• Small Onions - 8-10 nos 
• Garlic - 4-5 cloves
• Ginger - a small piece
• Tomato, chopped - 1 no
• Fennel seeds - 1 tsp
• Cinnamon - a small stick
• Cloves - 3 nos
• Poppy seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curry Masala Powder (Home made) - 1 tbsp*
• Fresh Coconut - 1/2 cup

*Home made Curry / Kuzhambu Masala powder is already spicy so I didnt add any Red chilly powder; If we dont have the Masala Powder we can replace it with Coriander and Chilly powder

Method:

1. Heat 1 tsp of oil in a pan, add small onions followed by garlic and ginger, saute for few mins 
2. Add the roughly chopped tomatoes and saute for another few mins till the tomato gets well sauted and raw smell goes off
3. Once the tomato gets cooked, reduce the flame to low and add cinnamon, cloves, fennel seeds, poppy seeds and saute for a min. Then add Curry Masala powder, turmeric powder and give a quick mix and switch off
4. Allow the mixture to cool down and then grind with fresh coconut into a paste
   
   
   
   
5. Heat Sesame oil in a pan, once it gets hot add the mustard seeds, followed by Urad dhal, Curry leaves, red chilly and fry till dhal turns golden brown
6. Add the ground paste and saute for 1-2 mins
   
7. Add required water and salt; allow to boil for around 6-7 mins in medium flame
   
8. Break an egg into a laddle or small bowl (this is just to check the quality of the eggs) and slowly add it to the Kuzhambu. Repeat the same for all the eggs
   
   
   
   
9. Make sure not to mix at this stage; reduce the flame to low and cook covered for 10 mins
10. By this time, the egg will get completely cooked; swiych off and garnish with coriander leaves
    
11. This goes well with Plain rice, Idly & Dosai
    

Stir fried Pasta with Eggs & Veggies

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 2-3 servings

Stir fried Pasta

 Ingredients:

• Pasta - Around 2 cups (I used Ribbon shaped pasta nests - 5-6 nos)
• Eggs - 2-3 nos
• Carrot, thinly chopped - 1 no
• Cabbage, thinly chopped - 1/2 cup
• Spring Onion - 3-4 stalks
• Garlic, finely chopped - 2 tbsp
• Oil - 1 tbsp
• Sugar - 1/2 tsp 
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (can be avoided if making for kids)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-13 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
2. For the spring onion, remove the roots and finely chop the white and green parts separately
3. Finely chop the other veggies so that they gets cooked quicker
4. In a small pan, add few drops of oil and break up the eggs into it; sprinkle little salt and pepper, scramble them until it gets cooked
   
5. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown; then add the green chillies if using
   
6. Add the white part of the spring onion and saute for a min 
7. Keep the flame in medium-high and then add the chopped carrot,cabbage, sprinkle sugar over it (to retain the colour of the veggies) and add required salt and saute for 2 mins till it gets cooked but still remains crunchy
   
8. Now add scrambled egg and mix well
   
9. Add the cooked pasta to the veggies, mix gently until combined and add pepper powder
   
10. Adjust salt and spiciness at this stage; if needed add salt / pepper as required 
    
11. Add in the finely chopped spring onion green part, mix well
12. Switch off and drizzle lemon juice over the pasta 
    
13. Serve hot!