The Aashirvaad Paratha Challenge has become a breeding ground for exciting, nutritious recipes that elevate the usual flatbread into a complex yet comforting dish. The third week of the challenge saw some truly innovative winning entries, like this recipe for beetroot envelope paratha with paneer soya peas filling by Anjali Verma. Grated beetroot is rolled into the dough, made from Aashirvaad 100% MP Sharbati Atta. Because of the carefully selected grains, the dough produces soft rotis that remain tender for longer periods. And the beetroot lends a red tinge to the dish, which makes the paratha stand out from the crowd. Meanwhile, the filling is made from a combination of crumbled paneer, soya granules, and peas (a winter speciality!), ensuring a high-protein meal perfect for cold mornings or lazy afternoons. Lastly, the paratha is shaped like an envelope or stuffed triangle, making for an elegant presentation.

Tricolour kulfi is a festive Indian dessert that takes inspiration from the colours of the national flag, making it a perfect treat for Republic Day. Prepared with slow-simmered full cream milk, infused with saffron and cardamom, this kulfi is rich and creamy. Layered in saffron, white, and green, it’s more than just a dessert; it’s a sweet way to celebrate patriotism at home and make it memorable.

Arguably one of the most popular rice-based dishes from Indian cuisine, biryani is traditionally cooked with meat. However, vegetable biryani adapts the traditional recipe by retaining the cooking method (layering in flavours, and slow-cooking, if possible) but adding vegetables, or vegetables and paneer/tofu instead of the meat. Vegetable biryani differs from the typical pulao due to the spices used and the style of cooking.