There are so so many reasons to look forward to winter. A respite from the scorching heat. Getting all your gorgeous winter clothes out of storage. Along with the end-of-year celebrations. However, the one reason that tops the list is, your kids get hungrier. Suddenly, they want second helpings and come between meals for a quick bite to eat. After all, they need the extra intake to keep warm. The cold weather also brings with it some lovely winter produce that provides nutrition and warmth to your growing kids. So when the mercury level starts to dip on the thermometer, it’s time to heat things up. We’ve curated a list of easy to cook, healthy recipes using seasonal vegetables, that will keep your child feeling full, satisfied and happy. Here they are: 

#1 Badam Halwa

This is a perfect snack or dessert for those chilly winter evenings. Your kids think they are getting a treat, but you know they’re really enjoying all the health benefits of almonds.

Ingredients (serves two):

  • Almonds – 1/2 cup
  • Sugar – 1/4 cup 
  • Regular milk (or almond milk) – 1/4 cup 
  • Ghee – 2 tbsp
  • Elaichi powder – 1/4 tsp
  • Kesar – 2 or 3 strands 
  • Chopped/sliced almonds (optional) – 1 tbsp


  • Pre-soak the almonds in water overnight/at least 4 hours
  • Peel the almonds
  • Blend almonds in the mixer with the milk till you get a paste
  • Add elaichi powder, Kesar, and sugar to the mix
  • Continue to blend till the paste is smooth
  • Warm 1 tablespoon ghee in a pan
  • Add the almond paste and cook for a few minutes
  • Add the remaining ghee, while continuously stirring the paste
  • The halwa will start to firm up slowly
  • Once the consistency is as per your choice, take it off the pan
  • Add the chopped nuts, and serve when cooled

Cooking time: 30 minutes

Health benefit of Badam Halwa:

  • Loaded with protein and carbohydrates
  • Aids in digestion
  • Traditionally known to keep the body warm during winters

#2 Jaggery rice 

Kids love jaggery. Kids love rice. Combine those two together, and you’ll find yourself in the presence of a kid who won’t stop eating. Full of micronutrients, this simple, yet wholesome dish is made in many parts of North India during the cold weather. 

Ingredients (serves two):

  • Jaggery pieces – 1/2 cup
  • Rice – 1/2 cup
  • Shredded coconut – 2 tbsp
  • Elaichi powder – 1/4 teaspoon
  • Cashew nuts, chopped – 1 tbsp
  • Dry ginger powder (Saunth/Soonth) – 1 or 2 pinches 
  • Ghee – 2 tbsp
  • Water – 1.5 cups


  • Put the jaggery pieces in a pan with 1/2 cup of water and heat on the stove till it becomes a syrup
  • Separately cook the rice on the stove or pressure cooker
  • Add the jaggery syrup to the cooked rice, and stir on the stove
  • After the rice and jaggery are thoroughly mixed, add the coconut, elaichi and dry ginger powder
  •  Continue to cook for few minutes
  • Add ghee and mix it into the rice
  • Add the cashew nuts
  • Serve warm

Cooking time: 25 minutes

Health benefit of Jaggery rice:

  • Known to generate heat inside your body
  • Boosts immunity and is traditionally known to help fight colds and coughs

#3 Rajgira aloo puri

Upgrade the ordinary puri with a winter makeover. This recipe offers all the joy of the beloved crispy staple that kids love, but with a healthy twist. Since the rajgira flour is gluten-free, a potato is added to help it bind better.

Ingredients (serves two):

  • Rajgira atta – 2 cups
  • Potato (can also use a banana) – 1 large piece
  • Salt – 1 or 2 pinches 
  • Oil for frying
  • Water as needed


  • Boil, peel and mash the potato
  • Add the flour and salt and mix well 
  • Add 1 tsp of water and knead the dough; add some dry flour to it in case the dough gets sticky
  • Cover, and let the poori dough rest for 15-20 minutes
  • Make little balls to roll into puris*
  • Heat oil in kadai; fry the rolled puris in hot oil
  • Note: *rajgira flour can be tough to roll so sprinkle the flour on a surface or roll puris on a muslin sheet
  • Serve as is or with dahi 

Cooking time: 40 minutes

Health benefit of Rajgira aloo puri:

  • High in protein, micronutrients and all nine amino acids
  • Excellent immunity booster during the cold months

#4 Mattar soup

Green peas may be available all year round in frozen packs, but winter is their time to shine in their natural state. This delicious soup recipe has all the power of this vibrant vegetable, along with the nutrients. 

Ingredients (serves three):

  • Fresh green mattar – 1 cup 
  • Water 1 cup
  • Potato – 1/4 cup, diced 
  • Onion – 1/4 cup, diced 
  • Cooking oil – 1 tsp
  • Milk (optional) – 1/4 cup
  • Mint (optional) – 2 or 3 leaves
  • Salt to taste
  • Ground pepper to taste 


  • Lightly heat the oil in a pan
  • Add peas, potatoes,  and onions along with half a cup of water
  • Cook on the stove for a few minutes (till the vegetables soften)
  • Allow the vegetables to cool completely
  • Blend the vegetables in the mixer till it is a smooth paste
  • Heat a pan, and add milk (optional) along with the pea mixture
  • Add the remaining water along with salt and pepper
  • Let the soup mixture stay on medium heat for a few minutes, keep stirring to avoid lumps
  • Take soup off the stove and serve warm with some garlic bread

Cooking time: 20 minutes

Health benefit of Mattar soup:

  • Green peas are seasonal, rich in calcium and fibre, help to keep kids’ tummies full for longer

#5 Whole wheat beetroot paratha

Beetroot is the quintessential winter vegetable. However, most kids aren’t fond of this nutrition-packed ingredient. However, stuffed and served in a hot, colourful paratha, it’s enough to change your child’s mind.

Ingredients (serves four):

  • Beetroot  – 2 big (whole pieces)
  • Whole wheat atta – 2 cups
  • Ajwain (balances the flavour of beets) – 1⁄4 tbsp
  • Til – 1⁄4 tsp
  • Haldi powder – 1/4 tsp
  • Chilli powder – 1 tsp
  • Ginger-garlic paste (optional) – 1 tsp
  • Oil or ghee for pan frying 
  • Water as needed
  • Salt to taste


  • Prepare the beetroot by peeling and grating ( or cutting into small pieces)
  • If using small pieces, lightly boil them to soften and then finely fine grind them in a blender to make a thick puree
  • In a large bowl, mix the beetroot, atta, all the powders, ginger-garlic paste and salt
  • Knead the mixture until you get a soft, non-sticky dough 
  • Rest the paratha dough for 15 minutes and then make small round balls to roll into parathas
  • Heat oil or ghee in a pan
  • Place one raw paratha on the stove and cook for a few seconds
  • Flip the paratha, cook the other side; add more ghee or oil to make the paratha crispy
  • Serve warm with dahi

Cooking time:  45 minutes

Health benefit beetroot paratha:

  • Rich in antioxidants, minerals, and vitamins to keep your child healthy through the winters
  • Aids digestion
  • Boosts immunity

#6 Hara chicken pulao

Green, leafy vegetables are a staple of the cold season, and many delicious dishes can be made with them. Your kids are sure to gobble up this delicious chicken pulao cooked with methi and palak leaves.

Ingredients (serves four):

  • Chicken pieces  – 250 gm
  • Rice – 1 cup
  • Elaichi – 1 whole piece
  • Palak – 1 cup 
  • Methi – a handful of leaves
  • Tomato – 1, diced
  • Onion (Medium Sized ) – 2, diced 
  • Pudina – 1/2 cup 
  • Dhania leaves – 1/2 cup 
  • Ginger-garlic paste – 1 tsp
  • Green Chillies – 2 pieces 
  • Garam-masala powder – 1/2 tsp
  • Jeera seeds – 1/2 tsp
  • Dahi – 2 tbsp
  • Oil – for pan frying the chicken
  • Salt to taste (for the rice)
  • Water as needed

Marinade mix for the chicken:

  • Haldi powder – 1/4 tsp
  • Dhania powder – 1 tsp
  • Jeera powder – 1/2 tsp
  • Chilly powder – 2 tsp
  • Dahi (optional) – 1 tbsp
  • Salt to taste (for the chicken)


  • Apply the marinade mix on the chicken and keep it aside for 30 minutes or maximum overnight in the fridge  
  • Mix palak, methi, pudina, dhania,  and ginger-garlic paste and grind in the mixer
  • Add water to make a thick paste
  • Cook rice with one piece of elaichi; add salt as needed
  • Heat the oil in a pan and cook the chicken
  • In another pan, heat a little oil
  • Sauté the jeera seeds, chopped onions, and tomatoes for a few minutes
  • Add the palak methi paste; continue to cook for a few minutes
  • Pour dahi into the pan, mix well
  • Add the garam-masala powder and salt (optional)
  • Add the cooked chicken pieces to this mixture; mix well and let it cook for few minutes
  • Add the cooked rice, mix well, and let the whole dish cook on low heat for a few minutes
  • Serve warm with onion slices and fried papad

Cooking time: 50 minutes (without counting marination time)

Health benefit of Hara chicken pulao:

  • Palak and methi have many minerals and antioxidants that help your child build a strong immune system
  • Pudina is good for digestion and fighting cold and cough


These delicious, healthy recipes are just what the doctor ordered to keep your child in fighting condition this winter season. Whip them up quickly, serve hot with an extra dollop of love.