One of the simplest recipes, Aloo Makhana Curry, is what you need when you have to fast, as it combines two simple ingredients, potatoes and makhana. Potatoes form the soft, filling base, while fried makhana adds a crunchy texture before absorbing the curry's flavour. The combination of tomatoes, ginger, green chilli, and cumin creates a flavour base, while spices that are suitable for the fasting dish add warmth without overpowering the light flavour of makhana. In this recipe, makhana is fried in ghee, and once it becomes fluffy and golden, it is added to the curry. Potatoes are cooked until soft, then simmered in tomato sauce so the flavours can meld. Makhana is added towards the end of the cooking process so that it absorbs some of the sauce while keeping its texture interesting. You can serve Aloo Makhana Curry as one of the many Sawan vrat recipes, prepared with ingredients that fit your fasting tradition. Common salt is replaced with rock salt, and two ingredients to avoid when fasting are onion and garlic. And the finishing touch of lemon juice and fresh coriander makes the dish even better.

There is a reason sattu has remained a staple across Indian kitchens for generations. Nutritious, filling, and incredibly versatile, it transforms simple flatbreads into wholesome meals that are both comforting and satisfying. This Sattu Flax Seeds Paratha builds on that tradition by combining roasted sattu with flax seeds, fresh coriander, garlic, and warming spices into a flavourful filling, wrapped in soft whole-wheat dough. Made using Aashirvaad Shudh Chakki Atta, the parathas cook until beautifully golden with crisp edges and a soft centre. Served with homemade raita and spicy green thecha, they make a nourishing breakfast, lunch, or tiffin option that is as delicious as it is hearty.

This sprout paratha brings together the comfort of homemade parathas with a filling made using sprouts for a more wholesome everyday meal. Unlike regular parathas cooked on a flat tawa, this version is roasted in a kadhai, giving the edges an extra crisp texture while keeping the centre soft. The recipe was shared as part of the Aashirvaad Paratha Challenge and focuses on making familiar food more nourishing for children without moving too far from flavours they already enjoy. Served hot with achar and malai, it works equally well for breakfast, lunchboxes, or slow weekend meals at home.