Almond biscotti made with Aashirvaad Chakki Khapli Atta contains iron and vitamin B1. The atta is rich in dietary fibre and protein, and low in sugar and fat. It follows the same biscotti recipe as the typical twice-baked Italian-style crisp cookie, with earthier, nuttier and denser results. Khapli wheat has a significantly lower glycaemic index and lower gluten content, which makes it the perfect choice for making biscuits. The khapli wheat almond biscotti recipe starts with the dough, which needs a bit more time to rest and hydrate than the typical wheat dough. It is first shaped into logs and baked to set, then sliced and returned to the oven for a second bake that draws out any remaining moisture and creates the characteristic dry, crunchy texture that allows the biscotti to be stored for weeks at room temperature. Toasted almonds add healthy fats, crunch, and a delicious aroma that pairs well with the flavour of khapli wheat. What makes this khapli wheat almond biscotti recipe well-suited for health-conscious bakers is that it uses honey and a modest amount of sugar as sweeteners, with olive oil replacing butter. Khapli wheat's lower-gluten structure means the dough forms more slowly than with refined flour. Care must be taken not to overwork the dough to achieve the best results. These biscotti are ideal for those with diabetes, anyone following a low-GI diet, and families looking to incorporate wholesome grains into their diet.

Chole Biryani (also known as Chana Biryani) is a hearty, aromatic one-pot meal that combines two beloved elements of North Indian cuisine—spiced chickpea curry (Chole) and fragrant, fluffy rice (Biryani). The chickpeas are simmered in a rich tomato-based masala, layered with par-cooked rice, and then steam-cooked together until the flavours meld. This Chana Biryani recipe uses a few clever techniques to ensure each grain of rice is perfectly cooked and separate. Wondering how to make Chole Biryani without getting overwhelmed by long prep times or complicated steps? This easy recipe has you covered. And, if you like variations in your biryani recipes, do try our Millet Veg Biryani and Foxtail Biryani.

An innovative take on a traditional paratha, the Pistachio Gulkand Paratha is a sensory extravaganza. Inspired by the ancient Indian practice of stuffing flatbreads, this dish combines the buttery crunch of pistachios with the fragrant sweetness of gulkand, also known as rose petal preserve. Aashirvaad High fibre Atta with Multigrains dough encases the filling, giving it a delicate, earthy depth while providing a healthy fibre boost. With every mouthful, you'll savour the comforting fragrance of freshly baked paratha, along with a subtle floral scent and nutty richness. This recipe is perfect for turning any dinner into a celebration; it’s easy to customise and visually gorgeous, with flecks of pistachio green and rose pink.