Khapli Atta Dumpling Wrappers offer a pleasant chew and an earthy, slightly sweet flavour that cannot be achieved with refined maida wrappers. The dumpling dough is made from the unique Aashirvaad Chakki Khapli Atta flour, which contains heritage khapli wheat. The wrappers are strong enough for good filling but delicate once steamed. These wrappers can be used for steamed momos, pan-fried pot stickers, gyoza and crispy fried dumplings that can be filled with paneer or mixed vegetables. This khapli atta is higher in fibre and protein content than normal flour, making the dumpling a healthier option for winter snacks. You can also make many dumpling wrappers in advance and freeze them.

This spicy peanut butter noodles recipe takes two quite common, most-turned-to ingredients, as per trends, and mixes them up in a bowl. Take your pack of favourite YiPPee! Magic Masala Noodles and cook as usual. The typical noodles used in such dishes might not be as springy as those in this instant ramen recipe, and they have a more delightful bite. The noodles are coated in a glossy, nutty sauce featuring peanut butter, garlic, soy sauce and a good amount of red chilli. The noodle bowl sits somewhere between a Southeast Asian street-stall noodle bowl and a late-night hostel-room fix, and it works equally well as a filling lunch or a quick weeknight dinner when the fridge has barely anything scrumptious to look forward to or fix. This pairing idea of noodles with a peanut-based sauce is associated with Southeast Asian street food, where crushed or ground peanuts are mixed into savoury sauces for dishes served alongside noodles and rice. Peanut butter itself is also a good protein source for a vegetarian diet, packing roughly 25 grams of protein per 100 grams, which is higher than most commonly used pulses, and also bringing in healthy fats.

Mango Sago is a popular summertime treat in Asia, and our variation takes it to the next level by using mango jelly cubes. Adding a chewy and refreshing texture, the jelly elevates the dessert above its reliance on purée and sago. Each mouthful becomes an adventure. Mango Sago is made with cooled milk, mango pulp, sago pearls, and jelly cubes, along with the sweetness of condensed milk and the addition of refreshing and moisturising sabja seeds. More than simply a sweet treat, this Mango Sago recipe will help you beat the heat this summer. Sago pearls provide chewiness, milk cuts through the richness, and mangoes offer natural sweetness and vitamin C. Enjoy it cold with ice cubes for a refreshing mid-day snack, summer get-together, or family gathering. If you're an Indian eater, you could think of Mango Sago as a tropical, contemporary relative of falooda or sabudana kheer.