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.

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.

Rajasthani dishes routinely feature flours, grains, pulses and dried vegetables suited to a dry, arid region. Ker sangri, made from dessert produce (ker are desert caper berries and sangri are the dried pods of dessert beans), is one such dish that originated due to the scarcity of fresh vegetables, only to become a speciality now served in authentic restaurants and even Marwari weddings. While each household adapts the dish as per their taste buds, it tends to have a spicy and tangy flavour, an earthy aroma, and is traditionally paired with bajra rotis.