5 Winter Tiffin Recipes Your Kids Will Love

Paneer and Veggie Paratha Rolls

Ingredients

• 1 cup whole wheat flour
• ½ cup grated paneer
• ½ cup finely chopped spinach
• ¼ cup grated carrot
• 1 tsp cumin powder
• Salt to taste
• Ghee 

Procedure

• Make a soft dough by kneading the wheat flour with water and some ghee.
• Now prepare a vegetable filling by mixing paneer, spinach, carrot, cumin powder, and salt.
• To make parathas, stuff the dough with the paneer mixture, seal it, and roll it out.
• Heat a tawa and cook the parathas using ghee until they turn golden brown.
• Simply wrap and secure them with foil and serve warm.

Mini Upma Muffins

Ingredients

• 1 cup semolina or rava
• 1 cup mixed veggies, such as peas, carrots, and beans
• ½ tsp mustard seeds
• 1 tsp grated ginger
• 8-10 curry leaves
• 1 cup curd
• 1 tsp baking soda
• Salt to taste
• Oil 

Procedure

• In a wok, roast semolina until you smell the aroma.
• In another pan, heat some oil and add mustard seeds, curry leaves, and ginger.
• Add the vegetables and sauté until they turn soft.
• To prepare a batter, mix the semolina, sautéed veggies, curd, baking soda, and salt.
• Pour batter into muffin molds greased with oil and bake at 180°C for about 15 minutes.
• Cool slightly and serve with mint-coriander chutney.

Carrot and Beetroot Rice

Ingredients

• 1 cup cooked rice
• ½ cup grated carrot
• ½ cup grated beetroot
• 1 tsp cumin seeds
• 1 tbsp ghee
• 1 tsp lemon juice
• Salt to taste

Procedure

• Heat some mustard oil in a pan; then add cumin seeds and let them splutter.
• Now add grated carrot and beetroot and cook until they turn soft.
• Once done, add cooked rice, salt, and lemon juice and mix well.

Cheesy Spinach Corn Sandwich

Ingredients

• 2 cups chopped spinach
• 1 cup boiled corn
• 2 tbsp cream cheese
• 1 tsp mixed herbs
• Salt to taste
• Whole-grain bread
• Butter

Procedure

• In a little butter, sauté spinach until it wilts.
• Add boiled corn, cream cheese, mixed herbs, and salt.
• On a bread slice, spread the mixture and top it up with another slice.
• Grill the sandwich until it turns crispy and golden.
• Cut in half and pack.

Sweet Potato Chaat Cups

Ingredients

• 2 boiled sweet potatoes
• 1 tbsp tamarind chutney
• 1 tsp chaat masala
• 1 tbsp pomegranate seeds
• ¼ cup chopped coriander
• ½ tsp roasted cumin powder
• Salt to taste

Procedure

• Cut the sweet potato into cubes and toss with tamarind chutney, chaat masala, cumin powder, and salt.
• Now top it off with some pomegranate seeds and fresh coriander for added flavor.
• Ready to enjoy.

Takeaway