These spiced besan laddu cookies feature roasted chickpea flour combined with aromatic spices like cardamom and nutmeg, plus ghee for a melt-in-mouth texture. They are shaped as cookies and baked for a slightly crisp exterior with a soft, crumbly centre.

A creative Indo-Chinese fusion dish that combines the beloved rich paneer butter masala with momos or pot stickers. The creamy masala filling is encased in a delicate pot sticker wrapper, steamed and pan-fried for a golden, crispy exterior. Enjoy this as a starter to dinner, or as a satiating evening snack.

Living up to its name, ‘Rangoli paratha’ is a sight to behold and is delicious too. This recipe takes the typical stuffed paratha and shapes it into flowers with vegetable-filled petals. The paratha is then baked with the exterior becoming flaky and crispy. The paratha is made with Aashirvaad Shudh Chakki Atta, which is prepared from selected whole-wheat grains sourced directly from farmers. It is also ground using modern chakki technology with 0% maida and 100% whole wheat. This recipe is one of the winning entries of the Aashirvaad Paratha Contest, from week 8, created by Suman Agarwal. This paratha offers a fun way to eat vegetables and makes it an excellent, nutrient-dense lunchbox option for kids.