The saag feta recipe is what happens when two cultures collide and share their protein. This recipe is a fusion spinoff of palak paneer, with the paneer replaced by the fresh-pressed cheese or Greek feta. The feta cheese is cut into cubes and folded into a bubbling spinach gravy. This spinach recipe requires no special equipment and very little active cooking time. The longest part of the process is building the spinach base, and even that takes barely 15 minutes, perfect for Father's Day. Coriander seeds and cardamom are fried in olive oil; you can use ghee too for a more desi flavour, then followed by onion, ginger, and garlic before the spinach is wilted into the pan. The whole mixture is blended into a chunky, herbaceous paste and then turned into a gravy. The dish comes together with a tempering of cumin seeds in hot oil, with asafoetida and red chilli powder. This step takes under two minutes but elevates the flavour of this saag feta. The backbone of this dish for Father’s Day might be the spinach gravy made from fresh spinach, preferably the tender baby spinach, and feta too deserves a mention. Feta behaves differently from paneer when subjected to heat. Where paneer holds its shape and holds its flavour, feta softens a bit and releases its briny, salty essence into the gravy that acts as a seasoning; so you might want to add less salt during cooking. You get a dish that is creamy, with both the feta cheese and the spinach gravy.

If there’s one thing the internet loves to do, it’s reinterpret classics. This time, it’s the peanut butter toast. The peanut butter toast has long been a favourite snack, full of flavour and unbelievably easy to prepare. But the recipe going viral these days adds a crunchy, sweet twist to the dish by topping toasted bread with jam and chips coated with peanut butter. Yes, the peanut butter is not on the toast, but the chips! The peanut butter chips toast recipe has gone viral because it offers layers of flavour and texture–warm toast, cold, crunchy chips, sweet jam—without involving complex cooking techniques or exotic ingredients. All you need is your favourite jam, a bread of your choice–from classic white bread to artisanal sourdoughs— peanut butter and potato chips. The recipe is straightforward, but timing is of utmost importance. This is not the kind of dish you make ahead of time, as the chips will turn soggy fast. Much like the original peanut butter recipe, this one is also highly customisable. You can use any potato chips, jam flavour, or bread type of your choice. Since it’s an open sandwich, be careful when arranging the chips; the peanut butter helps them stick, but there is still a risk of the dish toppling down, so avoid overcrowding the toast. Now that you’re aware of the basics, get making this crunchy delight.

Pomegranate juice is one of those ingredients that effortlessly adapts to different flavours. Its sweet-tart profile works beautifully with citrus fruits, herbs, tea, and sparkling beverages, making it an ideal base for summer drinks. This collection features four easy mocktails that showcase pomegranate juice's versatility in different ways. From the cooling Citrus Mint Cooler with gond katira to the fibre-rich Pomegranate Chia Refresher, each drink offers something unique. The Green Tea Pomegranate Fizz brings together tea and citrus notes with sparkling water, while the Mango Pomegranate Splash combines tropical fruit flavours with a refreshing fizz. Whether you're hosting guests, planning a summer brunch, or simply looking for a quick homemade beverage, these mocktails are easy to prepare and packed with flavour.