• Trishna Patnaik

5 healthy and easy snack options for kids

Kids have the hardest time staying indoors and not getting to do what they usually do regularly! Honestly, we have been trying too hard to keep them away from TV & electronic gadgets so they could spend some time outside playing and exploring. Right now, that’s the one thing they cannot do. One very important aspect right now to concentrate on is their immunity. One of the most important ways to build that is good & nutritious food. On the other hand, though, these recipes should not be boring at all.

So here are 5 easy tasty snacks that’ll fill your kids’ tummy:



1 cup roasted unsalted cashews

1 cup roasted almonds

1 cup dried banana chips

3/4 cup dried cranberries

1 cup crackers

1/3 cup semi-sweet chocolate chips

Instructions: Mix all the ingredients together. Store in an airtight container at room temperature.



1 cup steamed or boiled sweet corn kernels

⅓ cup finely chopped bell pepper or 85 grams bell pepper (capsicum) - finely chopped

½ teaspoon black pepper

2 tablespoons chopped coriander leaves or add fresh herbs of your choice

¼ cup grated cheese or 25 grams cheese

bread slices (4 slices for 2-3 sandwiches)

butter as required

salt as required


· In a bowl, mix all the ingredients except butter and bread.

· Spread some butter on bread slices.

· Evenly spread the corn capsicum stuffing on the bread slice. Cover with a second buttered slice.

· Now place the sandwich in a preheated sandwich maker.

· Grill for a few minutes, till the sandwiches become crisp and golden. You can also toast these sandwiches in a handheld stove top toaster or in the oven.

· Remove and slice them.

· Serve sweet corn capsicum sandwich hot or warm with tomato ketchup or mint chutney or coriander chutney.



1 cup poha

2 small boiled potatoes (mashed)

2 tbsp onion (finely chopped)

1 tsp ginger garlic paste

1/4 cup boiled peas

1/4 cup grated carrot

1/4 tsp turmeric powder

1/4 tsp chat masala powder

1 tbsp coriander leaves (finely chopped)

salt to taste

1/3 cup breadcrumbs

2 to 3 tbsp oil (to fry)


3 tbsp cornflour

salt to taste

water as needed


· Soak poha for 3 mins, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.

· Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt. Mix well

· Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside. To another bowl add cornflour, salt and little water.

· Mix well to form a slightly thin paste, should be in flowing consistency. Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.

· Flip over and coat well. Heat a pan with 2 tbsp oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.



¼ cup almonds (badam)

¼ cup unsalted pistachios, shelled

¼ cup cashews (kaju)

¼ cup raisins (kishmish)

7 to 8 dates, chopped

2 to 3 dried figs, chopped

2.5 cups milk

sugar as required


· Add the soaked (for about an hour), chopped, dry fruits in a blender jar.

· Add ½ cup milk and blend to a semi fine or fine paste.

· Then add the remaining 2 cups milk. You can also add sugar if you want.

· Blend well again. Stir and pour in glasses.

· Garnish with a few dry fruits slices and serve dry fruits milkshake immediately.



1 cup old-fashioned rolled oats

1 cup milk, regular or non-dairy

2 large eggs

1 tablespoon unsalted butter, plus more for cooking

1 tablespoon granulated sugar

2/3 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt


· Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.

· Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder. Mix well.

· Add 1 teaspoon butter to the heated pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more. Serve hot.