Taking the classic Italian folded pizza, called calzone, khapli atta gives it a nutritional upgrade, adding more fibre, protein, iron and vitamin B1, instead of regular whole wheat flour, wrapping around a rich mushroom and spinach filling loaded with ricotta and mozzarella cheese. This recipe features Aashirvaad Chakki Khapli Atta, that is made from this ancient grain, with a lower glycemic index and a coarser nature. So, you get a heartier calzone with an eartheir and nuttier crust compared to the maida versions. Because khapli atta has lower gluten elasticity than regular whole wheat flour, the dough needs a longer rest period to hydrate and also develop enough structure to hold its shape once filled. After the yeast mixture is combined with the khapli atta, the dough is kneaded until smooth and left to rise for close to an hour and a half, roughly double the time some standard doughs need, since khapli's coarser gluten network takes longer to relax and stretch without tearing. If you are working out how to make Cheesy Khapli Wheat Calzone dough that rolls out evenly, it helps to use a rolling pin rather than stretching it by hand, the way you might with a more elastic refined-flour dough. Khapli atta tears more easily when pulled, so gentle rolling keeps the base intact while still getting it thin enough to fold neatly around the filling. Slits cut into the top of each folded calzone let steam escape and stop the coarser crust from splitting open in the oven.

Father's Day comes once a year and this Lasagna Bianca or White Lasagna is definitely a great choice to celebrate the day. A buttery béchamel, lemony ricotta and cannellini beans are sandwiched between layers of pasta, topped with melted mozzarella. It works fine as the only main course, with just a salad needed alongside it. The texture changes with each bite; creamy, a little lemon and some bite from the beans. You begin by making a roux on the stove and adding some milk and cream until you form a béchamel sauce. Also, prepare a mixture of ricotta, parmesan, lemon zest, and parsley. Then proceed to layer the lasagna on a tray: the pasta, ricotta mixture, beans, sauces, cheese, and repeat until the tray is filled. Bake until bubbling and golden; rest a few minutes before cutting into slices. This dish is not just for Father's Day but you can prepare it for Sunday dinners or for a family gathering as well. You can prepare the entire lasagna the night before and refrigerate it until it is ready to bake. Or freeze it unbaked and thaw it overnight before baking. Leftovers can be stored in the fridge for several days.

Summer veggies recipes often bring to mind simple meals made with whatever is fresh and on hand, and this ribolita tells exactly that kind of story. It comes from the Tuscan countryside, where home cooks would gather leftover bread and garden vegetables to create something warm, filling, and full of life. Over time, it has become a beloved comfort food, known for its rich texture and wholesome flavours. As you begin making it, the kitchen slowly fills with the aroma of garlic, onions, and herbs softening in olive oil. One by one, the vegetables are added, each bringing its own texture and flavour. The process is simple and not complicated, just letting the ingredients cook at their own pace. When the bread is stirred in, it soaks up all the flavours and turns the broth into a thick and hearty dish. If you enjoy an easy vegetable soup, this recipe fits beautifully into your routine without demanding too much effort. By the time it’s ready, you have something that feels both nourishing and comforting. You can keep it light and brothy or let it simmer longer for a thicker consistency like porridge. This kind of easy vegetable soup is perfect for sharing with family or enjoying quietly on your own after a long day. The balance of soft vegetables, fragrant herbs, and hearty bread makes every bite satisfying without feeling heavy.