Ragi koozh is a soft, smooth porridge made of finger millet flour, which is one of the easiest first foods to give your baby. It is a simple dish that has been prepared by South Indian mothers and grandmothers for generations. Lovely for breakfast or as a weaning food, it's light on the tummy, tasty and will keep babies full for hours. It only takes 10 minutes to make this ragi recipe at home. First, make a smooth ragi paste without lumps by mixing it with a little water. Homemade and sprouted ragi flour that has been ground and roasted lightly is better for babies, as it is easier to digest and does not have any additives. Place the paste aside until water comes to a boil in a pan. After the water starts boiling, reduce the heat and add the ragi paste slowly while stirring continuously to avoid lumps. Continue cooking on low heat until it thickens and shines, stirring frequently, about 5 – 7 minutes. Let it cool to a comfortable warm temperature before serving. Serve it plain or diluted with a little formula milk. This baby food recipe is rich in calcium and iron, which are essential for the healthy development and strong bones of babies. It is also easy to digest, which makes it safe even for the most sensitive tummies, making it a good first meal choice for babies.

Monsoon is a time when everyone wants to indulge in snacks with a cup of hot tea/coffee. During this season, one of the most popular snacks that people enjoy with tea is Mathri. However, most of these snacks are made with maida (all-purpose flour), which is difficult to digest. How about making it nutritionally richer with khapli wheat, using a quality brand like Aashirvaad Chakki Khapli Atta, which provides iron and vitamin B1? Both of which are important for energy metabolism; a deficiency in either is linked to fatigue and weakness. It is also a good source of dietary fibre and protein, despite the structure of the latter being weaker. It is perfect for snacks like mathri that do not need the rise associated with bread or cakes. This snack is also perfect for the monsoon season, when the hankering for chai and snacks skyrocket. The mathri recipe starts with rubbing the khapli atta with some ghee to create the shortening or moyan. This shortening, or moyan, is important, so take your time with it for the snack to turn out flaky and crispy. Take a full three to four minutes to rub the ghee into the flour until the moyan retains its shape when squeezed. Khapli atta is also coarser, because of its bran content, than refined flour, and thorough fat incorporation is what produces the characteristic short and snappy texture of a good mathri. What makes this khapli atta methi mathri special is the addition of kasuri methi or dried fenugreek leaves, which adds a mild bitterness, not to mention the irresistible flavour and aroma to this tea-time snack. The flavour blooms in hot oil, as does the flavour of the ajwain or carom seeds and black pepper, both of which are good digestive spices, making the deep-fried snack easier on the stomach than it might otherwise be. The fork-pricking also helps in evenly frying and prevents the mathri from puffing up, contributing to crunchy results that keep for several days.

Doi potol recipe is a Bengali niramish (vegetarian) dish made with golden-fried pointed gourd or potol, cooked in a yoghurt and ginger sauce, enjoyed with steamed rice.