Khapli wheat shortbread cookies recipe begins with an important question that might cross your mind when swapping refined flour or maida with whole wheat atta, like Aashirvaad Chakki Khapli Atta. This atta is made from one of the ancient grains in human cultivation, and any baked goodie, in this case, a shortbread cookie, will have a more pronounced flavour with an earthy and nutty taste to it, aside from the usual buttery and baked taste. Retaining its germ and bran content, khapli atta might be more nutrient-dense, with more fibre, protein, and the goddess of iron and vitamin B1, but the gluten is fragile. In a yeast bread, lower gluten means less rise and a denser crumb. But in shortbread, a recipe that deliberately uses fat to limit gluten development and achieve a tender, crumbly texture, lower gluten is an advantage. Khapli wheat flour produces a shortbread that is naturally shorter, more delicate, and more flavourful than its refined-flour counterpart. Because of the lower gluten content, the khapli wheat shortbread cookie recipe calls for a slightly higher butter ratio than the source recipe's standard whole-wheat formula. The extra fat compensates for the different protein structure, helping the dough hold together without becoming crumbly or unworkable. Making sure the sugar and butter are well mixed before adding the flour is what gives the finished cookie its signature melt-in-the-mouth quality. This recipe also includes an optional dark chocolate glaze for the khapli wheat shortbread cookies.

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.