Rajma mini bowls with rice are the perfect way to combine comfort and festivity. This classic kidney bean curry, paired with soft, fluffy rice, is served in individual mini bowls, making it a fantastic choice for New Year’s Eve gatherings. It’s hearty, warming, and has a chic presentation that fits right in at any celebration. With easy-to-find ingredients and a big flavour payoff, this dish is bound to please the crowd.

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.