Moong daal soya keema paratha is a hearty, protein-rich breakfast dish that fits right into the Aashirvaad paratha challenge, which celebrates winter’s favourite meal, i.e. parathas. The four-week challenge opened with a special focus on protein-rich parathas, celebrating recipes that are both nourishing and comforting. One standout winning entry was this Moong daal soya keema paratha by Seema Singh. Prepared using Aashirvaad Shudh Chakki Atta, the paratha turns out soft and filled with flavourful keema that’s packed with soya granules, moong dal, and warming spices, which makes every bite satisfying.

Gur chawal, also known as gur wale chawal, is a beloved Punjabi sweet rice dish with roots in Pakistani Punjab cuisine. The dish is made with soaked jaggery and fragrant basmati rice cooked with jaggery-infused water, whole spices, nuts and raisins. It’s a special, festive dish consumed during Lohri.

Makar Sankranti is a harvest festival celebrated across India. Each region brings its own twist to the festive feasts. In Maharashtra, the celebrations include a special, vegetarian dish called bhogichi bhaji. Made from seasonal vegetables like carrots, beans, cholia, and more. Bhogichi bhaji is similar to Bengali labra or South Indian avial w.r.t choosing a base of mixed vegetables. But all three differ in terms of taste, thanks to the spices used.