Khapli Wheat Soup Sticks are crunchy breadsticks flavoured with herbal spices and made from emmer wheat, a type of grain that has been around since ancient times. Grown mainly in the states of Maharashtra and Karnataka, khapli wheat is known for its rich taste and high nutritional value. In these breadsticks, it is mixed with a blend of garlic, rosemary, chilli and Parmesan, and kneaded into a thin dough. These breadsticks are made with Aashirvaad Chakki Khapli Atta, providing a nutty and flavourful crunch that makes them great for dipping into hot, thick soups. On rainy days and during the winter, these sticks are especially delicious when paired with hot soup. The preparation method is easy, with the dough needing a little bit of yeast and being brushed with a little milk before baking. The dough is rolled into thin sticks and baked to get crispy and flavourful breadsticks.

Blue pasta recipe has taken over social media feeds for its striking colour, which is an unnatural shade of blue, which is not typical of many foods, and its impressive nutritional profile, delivering 13g of fibre per portion without relying on heavy cream. This pasta recipe does not use the traditional dairy-heavy sauce and instead features a blended base of cauliflower, white beans, and ricotta, finished with a spoonful of blue spirulina powder that gives this pasta its signature hue. You can use any pasta variety for this recipe, be it penne, fusilli, macaroni or rigatoni. If you want to go the extra mile, then make your own pasta and dye it blue just like the pasta sauce. Stick to the typical pasta recipe on the internet and then add a bit of the blue spirulina powder into it. Adjust the amount based on the shade of blue you want, at the dough-making stage. Then rest and shape the pasta as usual, using a sharp knife (for spaghetti), or roll it into shapes using other equipment. You could also dye the pasta another colour using vegetable powders from beets, turmeric and spinach to dye the pasta pink or red, green and yellow, respectively. This pasta recipe uses spaghetti, and its sauce, unlike other pastas that use butter and cream, in recipes like alfredo pasta, gets its body from pureed vegetables and legumes. The resulting dish is delightfully blue and light, while still tasting indulgent. The blue spirulina is primarily used for its colour and its nutritional content. So this pasta recipe is healthy, and making the dish is as fun to look at as it is to eat. This pasta recipe barely takes much time to make, on a stovetop and in a blender, making it suited for a weeknight dinner while still being special for guests.

Pea Pesto Soup is a simple yet flavour-packed dish that combines the sweetness of green peas with the herbaceous richness of fresh pesto. While pea soups have been enjoyed across Europe for centuries, the addition of pesto brings a distinctly Italian touch that makes the soup feel fresh and modern. During the monsoon season, warm bowls like this offer comfort without feeling overly heavy. Many home cooks look for soup recipes that are quick, nourishing, and suitable for changing weather. This version comes together in about twenty minutes and uses frozen peas, making it a practical option even when fresh produce is limited. The combination of peas and pesto creates a naturally creamy texture without requiring cream or butter. Perfect for rainy evenings, this soup delivers colour, flavour, and warmth in every spoonful. The bright notes from lime juice balance the sweetness of the peas, while the pesto adds depth from herbs, garlic, and olive oil. Whether served as a light meal or a starter, it is an easy way to bring seasonal comfort to the table.