Spiced coconut-dal porridge recipe is a warm South Indian inspired dish made with moong dal, rice and coconut milk. It's a light, cooling moong dal porridge typically consumed as a light, cooling breakfast particularly on warm mornings when a light but filling breakfast is desired. This recipe is inspired by the simple home cooking of the South Indian people, and uses the naturally cooling coconut milk with the warming spices to provide a balance of warmth and nourishment. This porridge is prepared by slowly cooking rice and Aashirvaad moong dal till it’s soft and creamy and then adding coconut milk to it for smoothness. On top of this, a quick tempering is done with Aashirvaad Aashirvaad mustard seeds, curry leaves, grated ginger, cumin and black pepper which add aroma and depth of flavour. The end result is very soft, lightly seasoned with just a hint of spice, and just right for a healthy breakfast, not too heavy, nor too light. You can store leftovers in an airtight container in the refrigerator for up to a day. Reheat gently with a little water or coconut milk to bring back its creamy consistency. This porridge complements really well the hot sambar or coconut chutney or even a cup of filter coffee for a complete breakfast.

Jaiphali aloo sabzi recipe is a traditional Rajasthani dish that takes the beloved aloo and mixes things up with jaiphal, or nutmeg, as the base flavouring. Unlike most Indian potato dishes that rely on a tomato or onion gravy base, this Rajasthani dish is dry and a stir fry sabzi, that uses a handful of spices, making for a minimal dish. All you need to do is boil potatoes and toss them in an aromatic blend of cumin, fresh ginger, green chilli, nutmeg, fennel, and coriander powder. Jaiphali aloo has its roots in the kitchens of Rajasthan, where spices have long been an integral part of its cuisine to elevate simple, everyday dishes. The combination of ground jaiphal (nutmeg) and saunf (fennel) gives this aloo sabzi recipe a distinct earthy and slightly sweet flavour, with a faint warmth that lingers on the palate. It is the kind of sabzi that surprises first-time eaters because potatoes tend to taste a certain way, usually salted or drowned in masala, with so few ingredients. This aloo sabzi recipe is vegan and gluten-free, making it perfect for a wide range of cooks, who might be cooking for people with dietary restrictions. It pairs well with dal, roti, steamed rice, or as a side dish with a simple kadhi. The total cooking time is under 35 minutes, and no grinding or marination is required for the potatoes. Jaiphali aloo is a reliable weekday staple that is also perfect for busy mornings or tiresome weekday nights, good with roti and other flatbreads.

Rasam recipe is a staple across seasons, but summer is where it really hits the spot, because this thin broth is spicy, which tends to promote sweating. It is also known to replenish the lost electrolytes, which are usually lost during sweating. It is also a great gut health food and known to be light on the stomach. Fun fact: Mulligatawny soup’s ancestor was rasam, which was adapted to suit British tastes by turning it into a soupy, stew-like delicacy. With creative rasam recipes ruling the summer food list, watermelon rasam is something unique and uses watermelon juice in it, for a super-hydrating dish. This particular rasam recipe ditches the tomato and replaces it with watermelon, with the tamarind doing the heavy lifting when it comes to the dish’s sourness. The watermelon makes this rasam slightly sweet as well. Both the tamarind and watermelon add salts that help rehydrate the body. The spices in any rasam recipe are carefully chosen to be gut-friendly, like cumin, black pepper, and asafoetida. These spices are known to improve digestion and help with bloat. Rasam also acts like a detoxifier, given how it is recommended for consumption while recovering from illnesses, especially cough and cold. Consume this rasam over a bed of piping hot steamed rice with vegetable, fish or meat side dishes.