Spiced Beetroot Rasam brings together the earthy sweetness of beetroot, the warmth of pepper and cumin, and the tang from tamarind to create a bright, soothing dish. This version follows a traditional approach where dal adds body, roasted spices bring aroma, and a slow simmer lets everything settle into a balanced, mellow broth.

Mooli Ajwain Paratha tastes simple, but getting it right depends on balance; how well you squeeze the radish, how dry the filling stays, and how elastic the dough feels. Using Aashirvaad Shudh Chakki Atta helps because its whole-wheat grind keeps the dough steady, even with a moist stuffing. The ajwain adds warmth, the radish stays fresh, and every fold carries a clean, earthy flavour.

This Grilled Paneer & Bell Peppers recipe transforms simple ingredients into a colourful, protein-packed meal. Marinated paneer cubes and bell peppers absorb aromatic spices and yoghurt, staying juicy while grilling. The skewers develop a slight char, creating a smoky depth without overpowering the fresh, naturally sweet vegetables.