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Strawberry Tiramisu

Strawberry Tiramisu

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Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!

Tiramisu is one of my favorite deserts, and this version brightens it up with a fruity twist. With butter notes from the coffee and tartness from the strawberries cutting through the rich whipped cream, balance is this tiramisu’s speciality!

WATCH HOW TO MAKE STRAWBERRY TIRAMISU

Strawberry Tiramisu

4.5 from 2 votes
Strawberry Tiramisu
Print
Strawberry Tiramisu
Cook Time
20 mins
Total Time
20 mins
 

Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!

Course: Dessert
Cuisine: Italian
Keyword: valentines
Custom Category: Desserts
Servings: 8
Calories: 288 kcal
Author: Nidhi Bothra
Ingredients
Vanilla Whipped Cream:
  • 16 oz heavy whipping cream , chilled
  • 8 oz mascarpone cheese , at room temperature and whipped until smooth
  • 1 tsp vanilla essence
  • 1/3 cup powdered sugar or confectioners (icing) sugar
Coffee Syrup:
  • 2 tsp instant coffee powder
  • 1 tbsp brown sugar
  • 1/2 cup hot water
Assembly:
  • 16 ladyfinger biscuits , or any cookies or rusk
  • 12 strawberries , finely diced
Garnish:
  • strawberries , finely diced
  • cocoa powder
  • freeze dried strawberries , powdered
  • golden sprinkles
  • edible flowers
Instructions

  1. In a chilled bowl, gently whisk chilled heavy whipping cream using an electric whisker until soft peaks form. Add in the vanilla essence and powdered sugar in between whipping. Then, gently fold in your room temperature whipped mascarpone cheese. Let sit in the fridge.

  2. To make the coffee syrup, mix the instant coffee powder, hot water, and sugar until dissolved. Let cool until ready to assemble.

  3. To assemble the Strawberry Tiramisu, you can either use individual serving dishes or a larger dish. Fill your vanilla cream into a piping bag. Pipe a layer at the bottom of your dish.
  4. Dip your biscuits in the coffee mixture and then place a layer on top. Pipe another layer of cream and gently add your chopped strawberries. Add in more cream to fill the dish and use a spatula to level the top.
  5. To garnish, add diced strawberries, edible flowers, and a dusting of cocoa powder, freeze-dried strawberry powder, and golden sprinkles. Chill for at least an hour before serving and enjoy!

Recipe Video

Recipe Notes
  • This can be made ahead a day before a party and kept in the fridge.
Nutrition Facts
Strawberry Tiramisu
Amount Per Serving
Calories 288 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 114mg38%
Sodium 49mg2%
Potassium 117mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 972IU19%
Vitamin C 11mg13%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

<

p style=”margin: 0; margin-bottom: 1.5em;”>I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani)

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Vegetable Badam Tehri (Biryani) has its origins from the era of Indian royal kings. It is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy. Indeed it requires a bit more of time and hard work than the usual rice preparations but then trust me, the end result is worth all the efforts.

The Vegetable Badam Tehri is a perfect medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables,  long grain rice, authentic spices and rich paste of almond. It is a multi-step process where I first boiled the rice, took a healthy bunch of vegetables and cooked it in some fiery Indian spices like cardamom, shahi masala, saffron, mint to get the brilliance of bold flavors and aroma and lastly prepared a sweet composition of almonds, milk, rose water and cream called as Tehri.

With Tehri kept in between, the appeal to the biryani is added by pristinely arranging the vegetables and rice in layers and further garnishing it with some cilantro and flowers. The Vegetable Badam Tehri (Biryani) is undoubtedly a  flavorful, fragrant and filling dish. Make it on a holiday for lunch and serve it piping hot to experience the genuine old-time regal touch of meals!

STEP BY STEP VIDEO:

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Shahi Masala

4.78 from 9 votes
Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.
Print
Vegetable Badam Tehri (Biryani)
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: festive, party
Custom Category: Dinner, Diwali, Indian Main Course, Lunch, Main Course, Rice
Servings: 8
Calories: 312 kcal
Author: Nidhi Bothra
Ingredients
Rice
  • 4 cups rice , boiled
  • 1 tbsp ghee
  • pinch of salt
  • 1/4 tsp cumin seeds
  • 1/2 tsp black pepper
  • 1 bay leaves
  • 1 tbsp mint , finely chopped
  • 1 tbsp cilantro , finely chopped
Vegetables
  • 3 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 stick cinnamon
  • 2 bay leaves
  • 4 cloves
  • 3 cardamom pods
  • 1 star anise
  • 1 black cardamom
  • pinch of mace  (javitri)
  • 2 dried red chilies
  • 1 tsp ginger , grated
  • 1 tsp green chilies , minced
  • 1 cup potatoes , diced
  • 1/4 cup bell peppers
  • 1 cup mix vegetables  of your choice - corn, beans, carrots, peas, cauliflower
  • 1 cup paneer , cubed
  • 3 tbsp tomato purée
  • 1/4 cup cream
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 1/2 tsp special shahi masala  (click on link for recipe or see recipe notes below)
  • 1/4 tsp mango powder
  • 2 tbsp water
  • salt , to taste
Tehri
  • 1 1/2 tbsp ghee
  • 1 tsp green chilies , minced
  • 1 tsp ginger
  • 3 tbsp almond paste
  • 1/4 kasoori methi , crushed
  • 3 cups milk
  • 1/4 cup cream
  • pinch of saffron
  • 1/2 tsp special shahi masala  (click on link for recipe or see recipe notes below)
  • 1/2 tsp sugar
  • salt  to taste
  • pinch of turmeric powder
Garnish & Layering
  • pinch of saffron
  • 3 tbsp milk
  • 1 1/2 tsp rose water
  • mint , chopped
  • cilantro , chopped
Instructions

  1. In a saucepan, heat up some ghee, cumin seeds, salt, black pepper, bay leaves, and rice. Toss it together lightly and top it off with mint and cilantro.

  2. Heat a heavy bottom saucepan on medium heat and add in ghee, cumin seeds, bay leaves, dried red chili, star anise, cinnamon sticks, ginger, green chili paste, black cardamom, mace, green cardamom, and cloves. Let the spices roast for 2 minutes and add in potatoes. Sauté for 2 more minutes and then add in water and salt and cover the pot until the potatoes are fork tender.

  3. Add in tomato purée and sauté for 2-3 minutes more. Put in the bell peppers, all the vegetables and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, coriander powder, mango powder, shahi masala, and cream. Cook for a few more minutes and the vegetables are ready!

  4. Take another pan and add ghee, ginger, and green chili paste. Sauté it for a few minutes and add the almond paste. Lower the flame so the paste doesn’t burn, but the water evaporates. Sauté for 2-3 minutes and then add kasoori methi and cook again.

  5. Take out 1 tsp milk and soak the saffron in it. Leave this mixture aside. Put the rest of the milk and cream into the pan and let it cook for 5-7 minutes until the tehri starts to thicken in low flame. Add in saffron milk that was prepared a little while ago. Now finish it off with the salt, sugar, turmeric powder, and shahi masala. Simmer for 1-2 more minutes and the tehri is ready.

  6. Grease the serving dish (preferably a bundt cake pan), which should be heat safe. Soak the saffron and rose water in the milk and set aside. First, form a layer with half the rice and then make the second with all of the vegetables. Sprinkle half of the milk mixture of saffron and rose on top of the vegetables generously and then top it off with some mint and cilantro. Add in the second half of the rice and rest of the saffron-milk mixture.

  7. Put a layer of aluminum foil on top for when you heat it in a microwave (or oven). When you’re ready to serve it, turn the biryani onto a plate and pour the tehri in the hole. Please note that the tehri should be warm and poured only when you are ready to serve, otherwise it will become dry. Garnish with cilantro and some chopped almonds and pistachios.

Recipe Video

Recipe Notes
  • Special Shahi Masala recipe is available on my blog  at https://naturallynidhi.com/2018/10/29/shahi-masala/
  • I prefer using a bundt cake pan, where the tehri fills up the hole in the middle. This presentation will wow! everyone at the party.
  • If you don't have a bundt pan, set the biryani in a regular pan and use a glass in the middle to create the hole.
  • Adjust the quantity of rice based on your container. 
  • Don't add too much ghee in the vegetables, otherwise it will seep out into the tehri.
Nutrition Facts
Vegetable Badam Tehri (Biryani)
Amount Per Serving
Calories 312
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think  in the comment section below. Find me on Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Crispy Rice Pakora Chaat

Crispy Rice Pakora Chaat

Published by

Would you believe me if I told you that this dish starts with something as simple as rice? From fluffy grains to crispy pakoras and finally into a vibrant, flavor-packed chaat, this is truly a summer showstopper that looks as good as it tastes.

WATCH HOW TO MAKE CRISPY RICE PAKODA CHAAT:

Crispy Rice Pakora Chaat

For this recipe, I’m using fragrant basmati rice, which creates the perfect base for our pakoras and really shines through in the final dish.

To the cooked rice, we add grated potatoes, onions, fresh cilantro, and a mix of aromatics to build layers of flavor and texture. A little flour helps bind everything together, and then come the spices. I also like to include a freshly ground masala here, which makes all the difference—don’t skip it, it really elevates the entire dish.

Once everything is mixed, shape the mixture into equal, bite-sized pakoras and fry them until golden brown and perfectly crisp. What I love most about these pakoras is the contrast—the outside gets beautifully crunchy, while the inside stays soft and fluffy thanks to the rice.

Crispy Rice Pakora Chaat

For the yogurt layer, I like to do something a little different. A quick tadka with plenty of ginger adds warmth and depth, and a touch of beetroot juice gives it a stunning color and a subtle earthy note. Spread this yogurt mixture at the base of your serving dish to create a creamy, vibrant foundation.

Now comes the fun part—assembling the chaat. Place the crispy pakoras over the yogurt, then layer on your toppings. I went for a fresh, summery combination with sprouts, juicy mango, chopped onions, chutneys, and pops of pomegranate, but this is where you can really make it your own.

Crispy Rice Pakora Chaat

Every bite is a mix of textures and flavors—crispy, creamy, tangy, sweet, and just a little spicy. It’s bold, playful, and guaranteed to impress.

Trust me when I say this is the ultimate way to enjoy pakora chaat. I already can’t wait to make this again the next time I have friends over.

If you like this, please try my other recipes:

5 from 2 votes
Crispy Rice Pakora Chaat
Print
Crispy Rice Pakora Chaat
Prep Time
30 mins
Cook Time
20 mins
 

Crispy Rice Pakora Chaat — would you believe this starts with rice? These golden, crispy pakoras are soft and fluffy on the inside, layered over a vibrant ginger-beet yogurt and topped with all the fresh, summery goodness! 🥭🌱

Every bite is a mix of crunchy, creamy, sweet, and tangy from the juicy mangoes, pops of pomegranate, chutneys, and sprouts. The ultimate crowd-pleasing chaat for your next get-together! ✨

Course: Appetizer, Chaat, Snack
Cuisine: Fusion, Indian
Keyword: streetfood
Custom Category: Appetizers, Chaat (Indian Street Food), Rice, Snacks
Servings: 6
Calories: 249 kcal
Author: Nidhi Bothra
Ingredients
Pakoras:
  • 2 cups cooked rice
  • 1 medium potatoes , grated and squeezed well in cold water
  • 1 medium onions , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp green chilies , minced
  • 3 tbsp cilantro with tender stems , finely chopped
  • 2 tbsp rice flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder (hing)
  • 1/4 tsp garam masala
  • salt , to taste
Fresh Masala:
  • 1 tsp fennel seeds (saunf)
  • 1 tsp coriander seeds
  • 8-10 black peppercorns
  • 2 cloves
  • 1 small mace (javitri)
Ginger Green Chili Yogurt:
  • 2 cups yogurt , whisked
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp oil
  • 1 tsp ginger , finely minced
  • 1/2 tsp green chilies , very finely minced
  • 6-8 pcs curry leaves , finely chopped
  • 2-3 tsp fresh beetroot juice
Chaat Masala:
Chaat Toppings:
  • 1/2 cup sprouted mung beans (moong beans) , boiled
  • 1 cup mangoes , finely diced
  • 1/2 cup pomegranate seeds
  • 2 tbsp sev (bhujiya) , fine
  • mint cilantro chutney
  • tamarind chutney
Instructions
  1. Prepare the fresh masala by lightly crushing the fennel seeds, coriander seeds, black peppercorns, cloves, and mace into a coarse powder and set this aside.
  2. In a large bowl, add the boiled rice, grated potato, chopped onion, ginger and green chili, and cilantro. Add rice flour, turmeric, asafoetida, garam masala, salt, and the freshly ground masala. Mix everything well until the mixture comes together.
  3. Shape the mixture into small bite-sized balls. Heat oil and fry until golden brown and crisp on the outside. Remove and let cool on a paper towel.
  4. In a bowl, whisk the yogurt with sugar and salt until smooth. Heat oil for the tadka, then add ginger, green chili, and curry leaves, and sauté until aromatic. Pour the hot tadka over the yogurt and mix well. Add beetroot juice gradually to achieve a light pink color.
  5. Mix together the red chili powder, roasted cumin powder, black salt, and salt to prepare the chaat masala and set aside.

  6. To assemble, spread the yogurt at the base of your serving dish and arrange the crispy rice pakoras over it. Top with moong sprouts, mango, pomegranate, and sev. Drizzle green chutney and tamarind chutney, then sprinkle the prepared chaat masala on top.

  7. Serve immediately as a chaat platter or assemble into individual mini plates. Perfect for entertaining or as a vibrant summer appetizer, enjoy!

Recipe Video

Nutrition Facts
Crispy Rice Pakora Chaat
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 851mg37%
Potassium 567mg16%
Carbohydrates 45g15%
Fiber 5g21%
Sugar 15g17%
Protein 11g22%
Vitamin A 553IU11%
Vitamin C 55mg67%
Calcium 208mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Afghani Paneer Paniyaram

Afghani Paneer Paniyaram

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Paneer is such a staple in my kitchen, but every once in a while, I like to experiment with it and create something a little different. This time, I wanted to bring together the richness of Afghani-style paneer with a fun, bite-sized format — and that’s how these Afghani Paneer Paniyarams came together. ✨❤️

The filling is creamy, mild, packed with flavor, and made with yogurt, cream, cashew paste, and warm spices. Instead of grilling the paneer like a classic tikka, I tucked it inside a spiced moong dal batter and cooked it slowly in a paniyaram pan until golden on the outside and soft inside.

WATCH HOW TO MAKE AFGHANI PANEER PANIYARAM:

Afghani Paneer Paniyaram

What I love most about this recipe is the contrast of textures — crisp edges, a soft outer layer, and that rich, creamy paneer center. It’s simple, unique, and perfect for entertaining or when you want to serve paneer in a completely new way.

Afghani Paneer Paniyaram

If you like this, please try my other recipes:

5 from 1 vote
Afghani Paneer Paniyaram
Print
Afghani Paneer Paniyaram
Prep Time
30 mins
Cook Time
15 mins
 

Afghani Paneer Paniyaram ✨ Creamy Afghani-style paneer tucked inside soft paniyarams and cooked until golden — crisp outside, soft inside, and full of flavor in every bite. A simple yet unique fusion appetizer perfect for any occasion!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Fusion, Snacks
Servings: 6
Calories: 240 kcal
Author: Nidhi Bothra
Ingredients
Afghani Marinade:
Paneer Filling:
  • 1 cup paneer , cut into small cubes
  • 1/2 cup mixed color bell peppers , finely chopped
Paniyaram Batter:
Tempering:
  • oil , as needed
  • 7-8 mustard seeds , per cavity
  • curry leaves , finely chopped
Instructions
Prepare the Marinated Paneer Mixture:

  1. In a bowl, mix together all the marinade ingredients until smooth and creamy.

  2. Add paneer cubes and bell peppers to the marinade.

  3. Gently mix and set aside for 20–30 minutes.
Prepare the Batter:
  1. Soak moong dal and rice together for 3–4 hours.
  2. Drain and grind with dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, and ginger into a smooth batter.
  3. Transfer to a bowl and add salt, turmeric, and hing. Mix well.
  4. Just before cooking, add eno and lemon juice. Mix lightly.
Make the Paniyarams:

  1. Heat a paniyaram pan and add oil in each cavity. Then add mustard seeds and curry leaves and let them splutter.

  2. Add a spoon of marinated paneer mixture into each cavity, and then top with batter to cover.

  3. Cook on low to medium heat, covered, until golden at the base.

  4. Turn gently, add a little oil if needed, and cook from all sides until crisp.

  5. Your Afghani Paneer Paniyarams are ready! Serve them hot with green chutney or ketchup!

Recipe Video

Recipe Notes
  • Keep heat low to mdeium for even cooking.
  • Don’t overmix after adding eno.
  • You can use dosa batter as a shortcut.
  • Best served fresh for perfect texture.
Nutrition Facts
Afghani Paneer Paniyaram
Amount Per Serving
Calories 240 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 223mg10%
Potassium 297mg8%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 3g3%
Protein 12g24%
Vitamin A 243IU5%
Vitamin C 16mg19%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Pineapple Cloud Matcha

Pineapple Cloud Matcha

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Fresh pineapple juice over ice, topped with a soft coconut matcha cloud — this Pineapple Cloud Matcha 🍍🍵 is light, refreshing, and such a beautiful way to enjoy matcha!

The sweetness of pineapple pairs so nicely with the earthy notes of matcha, while coconut milk adds a smooth, creamy finish that makes every sip feel perfectly balanced!✨

WATCH HOW TO MAKE PINEAPPLE CLOUD MATCHA:

Pineapple Cloud Matcha

Now that spring is already here, drinks like this just feel right – bright, fresh, and so pretty in the glass! A simple little moment of refreshment to welcome the season.

Pineapple Cloud Matcha

If you like this, please try my other recipes:

5 from 1 vote
Pineapple Cloud Matcha
Print
Pineapple Coconut Matcha Cloud
Total Time
10 mins
 

Fresh pineapple juice over ice, topped with a soft coconut matcha cloud — this Pineapple Coconut Cloud Matcha is light, refreshing, and such a beautiful way to enjoy matcha. The sweetness of pineapple pairs so nicely with the earthy notes of matcha, while coconut milk adds a smooth, creamy finish that makes every sip feel perfectly balanced!

Course: Drinks
Cuisine: Japanese
Keyword: viral
Custom Category: Drinks
Servings: 1
Calories: 176 kcal
Author: Nidhi Bothra
Ingredients
Pineapple Base:
  • 3/4 cup pineapple juice , fresh or canned
  • 1-2 tbsp pineapple , finely chopped (optional)
  • ice cubes
Coconut Matcha Cloud:
  • 1 1/2 tsp matcha powder . sifted
  • 1/4 cup coconut milk
  • 1½-2 tsp sugar , adjust to taste
Garnish:
  • pineapple , wedges
  • matcha powder , sprinkle
Instructions

  1. Sift the matcha powder through a fine strainer into a bowl to remove any lumps.

  2. Add coconut milk and sugar. Whisk vigorously until the mixture becomes smooth, thick, and slightly foamy.
  3. Fill a serving glass with ice cubes. Pour the fresh pineapple juice over the ice. If you like, add a little finely chopped pineapple for extra texture (optional).
  4. Slowly pour the coconut matcha mixture over the pineapple juice so it forms a light, foamy layer on top.

  5. Sprinkle some matcha powder on top and garnish with pineapple wedge.

  6. Stir gently before drinking so the pineapple and matcha blend together. Enjoy!

Recipe Video

Nutrition Facts
Pineapple Coconut Matcha Cloud
Amount Per Serving
Calories 176 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 45mg2%
Potassium 246mg7%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 317IU6%
Vitamin C 25mg30%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Crispy Lotus Stem Chinese Bhel

Crispy Lotus Stem Chinese Bhel | Kamal Kakdi Indo-Chinese Snack

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If you love Indo-Chinese flavors and crunchy chaat-style snacks, this Crispy Lotus Stem Chinese Bhel is a must try. Thinly sliced lotus stem (kamal kakdi) is fried until golden and crisp, then tossed with crunchy vegetables, a sweet and spicy Chinese-style sauce, and masala roasted makhanas for extra texture. It’s bold, vibrant, and incredibly satisfying. ✨❤️

WATCH HOW TO MAKE CRISPY LOTUS STEM CHINESE BHEL:

Crispy Lotus Stem Chinese Bhel

This recipe is perfect for entertaining or when you want a fun twist on Chinese bhel and lotus stem recipes. The sauce can even be made ahead of time, making it a great party snack or appetizer that comes together quickly when you’re ready to serve.

If you like this, please try my other recipes:

5 from 1 vote
Crispy Lotus Stem Chinese Bhel
Print
Crispy Lotus Stem Chinese Bhel
Prep Time
20 mins
Cook Time
20 mins
 

A fun Indo-Chinese inspired snack that combines crispy lotus stem with the bold flavors of Chinese bhel. Golden lotus stem is tossed with crunchy vegetables, a sweet and spicy sauce, masala roasted makhanas for extra texture, and finished with sesame seeds and green onions. Perfect for serving at gatherings or casual get-togethers.

Course: Appetizer, Snack
Cuisine: Fusion, Indo-Chinese
Keyword: bhel
Custom Category: Appetizers, Holi, Snacks
Servings: 8
Calories: 63 kcal
Author: Nidhi Bothra
Ingredients
Crispy Lotus Stem:
  • 2½ cups lotus stem , thinly sliced, or 1 frozen packet lotus stem, thawed
  • 2-3 tbsp cornstarch
  • oil , for frying
  • 1/2 tsp chaat masala
Chinese Style Sauce:
  • 2 tbsp schezwan sauce
  • 1½ tbsp light soy sauce
  • 2 tbsp tomato ketchup
  • 2 tsp vinegar
  • 1/4 tsp white pepper
  • 3 tsp sugar , or honey
  • 1/4 cup water
  • salt , to taste
Toss:
  • 2 tbsp oil
  • 1 1/2 tbsp ginger garlic green chilies , finely minced
  • 3 tbsp green onions , finely chopped, white part with a little greens
  • 1/2 cup cabbage , thinly sliced
  • 1/2 cup bell peppers , thinly sliced
  • 1/4 cup carrots , julienned
  • 1 medium onions , julienned
  • 1 cup masala roasted makhana , store-bought
  • 1/4 tsp white pepper
  • salt , to taste
Garnish:
  • 2 tbsp green onions , finely chopped
  • toasted sesame seeds
Instructions
Prepare the Lotus Stem:

  1. If using frozen lotus stem, thaw it completely. Dab the slices well with a kitchen cloth or paper towel to remove excess moisture.

  2. Sprinkle corn flour over the lotus stem and mix well so the slices are lightly coated. Shake off any excess cornflour before frying.

  3. Heat oil in a pan and fry the lotus stem until golden and crisp. Remove and sprinkle chaat masala while still hot.
Air Fryer Option:
  1. Arrange the coated lotus stem in the air fryer basket. Spray lightly with oil.

  2. Air fry at 375°F / 190℃ for about 10 minutes, tossing once in between after 5 minutes, until crisp and golden.

Make the Sauce:

  1. In a bowl, mix schezwan sauce, soy sauce, ketchup, vinegar, white pepper, sugar (or honey), water and salt.

  2. Heat a wok and add oil. Add the minced ginger, garlic and green chili along with the chopped green onions and sauté until fragrant.

  3. Pour in the prepared sauce and let it come to a gentle bubble. Once the sauce is ready, remove a small portion and keep it aside for later use if needed.
Toss the Vegetables:
  1. Add cabbage, bell peppers, onions and carrots to the wok. Toss quickly on high heat so the vegetables stay crisp.
Finish the Bhel:
  1. Switch off the heat and add the crispy lotus stem and masala roasted makhanas.
  2. Season with white pepper and salt. Add a drizzle of honey if needed and toss everything together.
Garnish and Serve:
  1. Transfer to a serving bowl and garnish with chopped green onions and sesame seeds.
  2. Serve immediately while the lotus stem is still crisp.

Recipe Video

Recipe Notes
  • The sauce can be made 3–4 days ahead and stored in an airtight container in the refrigerator.
  • This makes it a great party prep sauce — simply toss everything together when ready to serve.
  • The extra reserved sauce can also be served on the side if you like it slightly saucier.
Nutrition Facts
Crispy Lotus Stem Chinese Bhel
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 228mg10%
Potassium 88mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 1021IU20%
Vitamin C 16mg19%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Thandai Shrikhand Gujiya Crisps

Thandai Shrikhand with Gujiya Crisps

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Holi at home has always meant two things — gujiya and thandai. The aroma of roasting mawa in the kitchen and chilled glasses of thandai waiting on the table are memories that instantly take me back.

This year, I wanted to bring those two flavors together in one plated dessert. Something that still tastes completely traditional, but feels just a little more modern. And that’s how this Thandai Shrikhand with Gujia Crisp came together. ✨❤️

WATCH HOW TO MAKE THANDAI SHRIKHAND WITH GUJIYA CRISPS:

Thandai Shrikhand Gujiya Crisps

The gujia filling stays exactly the way we’ve always made it — roasted mawa, suji, coconut, nuts, saffron, and cardamom. The only difference is in the shape. Instead of deep-frying, I wrapped the filling in layered phyllo sheets and baked them until crisp and golden.

For the shrikhand, I strained whole milk yogurt until thick and creamy, then flavored it with kesariya thandai syrup. It gives the perfect balance of sweetness and that signature festive fragrance.

Thandai Shrikhand Gujiya Crisps

Served with fresh orange compote and a light berry sauce, this dessert feels festive, nostalgic, and beautifully balanced.

It’s still gujiya. It’s still thandai. Just presented a little differently!

Thandai Shrikhand Gujiya Crisps

If you like this, please try my other recipes:

5 from 1 vote
Thandai Shrikhand Gujiya Crisps
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Thandai Shrikhand with Gujiya Crisps
Prep Time
25 mins
Cook Time
20 mins
 

Gujiya and Thandai — my favorite Holi flavors, now together in one modern dessert ❤️ This Thandai Shrikhand with Gujia Crisps✨ combines traditional mawa filling, crisp phyllo baked layers, and creamy kesariya shrikhand, finished with fresh berry and orange compotes.

Course: Dessert
Cuisine: Fusion, Indian
Keyword: mithai
Custom Category: Desserts, Holi, Indian Sweets
Servings: 6 pcs
Calories: 219 kcal
Author: Nidhi Bothra
Ingredients
Thandai Shrikhand:
  • 2 cups yogurt
  • 3-4 thandai syrup , adjust to taste
  • saffron for garnish
  • mixed nuts (almonds, pistachios) , slivered for garnish
Gujia Filling:
  • 1/4 cup fresh mawa (khoya) , grated
  • 2 tbsp semolina semolina, lightly roasted
  • 2 tbsp desiccated coconut
  • 1/4 cup mixed nuts , finely chopped
  • 1/4 tsp cardamom powder
  • 10-12 strands saffron , soaked in 1 tbsp warm milk
  • 1/4 cup sugar , powdered or regular
  • 1-2 tbsp milk , optional, if filling feels dry
Gujia Crisps:
  • 3-4 phyllo pastry sheets
  • 2-3 tbsp melted butter
  • slurry , mix 1 tbsp flour with 2 tbsp water
  • edible silver foil , optional
  • edible flowers , optional
Orange Compote:
  • 1/2 cup fresh orange juice , from 2–3 small oranges
  • 3-4 orange segments , finely chopped
  • 1 tbsp cornstarch
  • 1 tbsp sugar , adjust to taste
  • 1-2 tsp lemon juice
  • pinch salt
  • poppy seeds , for garnish
Berry Compote:
  • 1/4 cup strawberries
  • 1/4 cup raspberries,
  • 2 tbsp blueberries
  • 1-2 tsp sugar , adjust to sweetness
  • 2 tsp lemon juice
  • 1 tbsp cornstarch slurry 1 tbsp cornstarch + 2 tbsp water
  • pinch salt
Instructions
Thandai Shrikhand:

  1. Line a strainer with muslin cloth and place the yogurt in it. Strain until all excess whey is removed and the yogurt becomes thick and creamy.

  2. Transfer the strained yogurt to a bowl, add kesariya thandai syrup and mix until smooth. Adjust sweetness as needed — the sweetness comes from the thandai syrup. Refrigerate until ready to use.

Gujia Filling:

  1. Heat a pan on low flame and add the grated mawa. Roast until lightly golden and aromatic.

  2. Add roasted suji, desiccated coconut, finely chopped nuts, sugar, cardamom powder, and saffron. Mix well until combined. If the mixture feels dry, sprinkle 1–2 tablespoons milk and mix gently. The filling should be moist but not sticky.

  3. Allow the filling to cool completely before using.

Gujia Crisps:
  1. Preheat oven to 375°F (190°C).

  2. Lay one phyllo sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and repeat. Use 3–4 layered sheets. Then cut them into squares.

  3. Place 1–2 tbsp gujia filling on one corner of each square. Fold into a triangle and seal the edges using the flour slurry.

  4. Arrange on a baking tray and bake for 7–10 minutes or until golden brown and crisp. Keep an eye on them as phyllo browns quickly. Let them cool slightly.

  5. Optional: Garnish with edible silver foil, nuts, or edible flowers.
Orange Compote:
  1. In a saucepan, combine orange juice and finely chopped orange segments.

  2. Add sugar and a pinch of salt. Mix cornstarch with a little water to form a slurry and add to the pan.

  3. Cook on medium heat, stirring continuously, until slightly thickened and glossy. Finish with lemon juice. Let cool. Sprinkle poppy seeds before serving.

Berry Compote:

  1. Roughly mash or pulse strawberries, raspberries, and blueberries. Transfer to a saucepan. Add sugar, lemon juice, and salt.

  2. Stir in cornstarch slurry and cook on low heat until slightly thickened but still pourable. Let cool before serving.

Assemble:

  1. When ready to serve, transfer to a piping bag and pipe onto serving plates. Garnish with saffron strands and slivered nuts.

  2. Arrange warm gujia crisps alongside.

  3. Spoon over berry compote and orange compote for a fresh contrast to the richness of the shrikhand and filling.

  4. Serve immediately and enjoy!

Recipe Video

Nutrition Facts
Thandai Shrikhand with Gujiya Crisps
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 138mg6%
Potassium 312mg9%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
Vitamin A 190IU4%
Vitamin C 12mg15%
Calcium 167mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Rajma Rice Casserole

Rajma Chawal Casserole – Layered Rajma Rice Casserole

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Rajma Chawal Casserole ✨ a layered, modern take on a timeless Indian comfort classic, just a little reimagined! Layered whole-spice basmati rice, slow-simmered rajma, and a bold achari salad topping that brings everything together beautifully!

WATCH HOW TO MAKE RAJMA CHAWAL CASSEROLE:

Rajma Rice Casserole

Rajma chawal is one of those meals that instantly feels like home. Warm, comforting, and deeply rooted in tradition, it’s a dish many of us grew up eating on slow Sundays and busy weeknights alike.

In this version, I kept the flavors completely classic — fragrant whole-spice basmati rice and slow-simmered rajma — but presented them in a layered casserole format for a slightly modern twist. The addition of a bold achari salad on top brings brightness, texture, and depth to every bite.

It’s still the same rajma chawal we love — just expressed a little differently.

Rajma Rice Casserole

If you like this, please try my other recipes:

5 from 1 vote
Rajma Rice Casserole
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Rajma Chawal Casserole - Layered Rajma Rice Casserole
Prep Time
30 mins
Cook Time
30 mins
 

Rajma Chawal Casserole ✨ a layered, modern take on a timeless Indian comfort classic, just a little reimagined! Layered whole-spice basmati rice, slow-simmered rajma, and a bold achari salad topping that brings everything together beautifully!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: modern
Custom Category: Dinner, Indian Main Course, Lunch, Rice
Servings: 6
Calories: 225 kcal
Author: Nidhi Bothra
Ingredients
Whole-Spice Rice:
  • 1 1/2 cups basmati rice
  • 2 3/4 cups water
  • 1 tbsp ghee , or oil
  • 1 tsp cumin seeds
  • 1 bay leaves
  • 1 black cardamom
  • 2-3 cloves
  • 2 green cardamoms
  • pinch turmeric powder
  • salt , to taste
Rajma:
  • 3 1/2 cups cooked rajma (kidney beans) , with its cooking liquid
  • 2 1/2 tbsp ghee , or oil
  • 1 tsp cumin seeds
  • 1 small mace (javitri)
  • 1 black cardamom
  • 2 dried red chilies
  • 1 cup onions , finely chopped
  • 1 tbsp ginger garlic green chili paste
  • 1 tbsp cilantro with tender stems , finely chopped
  • 2 1/2 cups fresh tomato puree
  • 1 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 1/2 tsp kasoori methi , crushed
  • 1/2 tsp garam masala
  • salt , to taste
  • 3 tbsp cilantro , finely chopped
Achari Salad:
  • 1/2 cup red onions , finely chopped
  • 1/4 cup potatoes , boiled and cubed
  • 1/4 cup paneer , cubed and lightly sautéed
  • 3-4 green chilies , slit lengthwise
  • 10-15 juliennes ginger
  • 2-3 cilantro , finely chopped
  • 2 - 2½ tsp mixed pickle
  • 1/2 tsp vinegar , or lemon juice
  • salt , to taste
Mustard Oil Tadka:
Instructions
Whole-Spice Rice:
  1. Rinse rice 2–3 times until water runs clear. Soak for 15–20 minutes and drain.

  2. Heat ghee or oil in a heavy-bottomed pan. Then add cumin seeds and let them splutter. Add all the whole spices (bay leaf, cardamoms, cloves). Sauté briefly until aromatic.

  3. Add drained rice and gently sauté for 30–45 seconds. Add water, salt, and a pinch of turmeric. Bring to a boil.

  4. Cover and cook on low for 12–15 minutes until fluffy. Rest 5 minutes and fluff gently with a fork.

Rajma:

  1. Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, javitri, black cardamom, and dried red chilies and let them crackle.

  2. Add chopped onions and sauté until golden. Stir in ginger–green chili–garlic paste and cook briefly. Add cilantro stems and sauté.

  3. Add tomato puree and tomato paste. Cover and cook until oil separates.

  4. Add turmeric, red chili powder, coriander powder, salt, and crushed kasuri methi. Add cooked rajma along with its cooking liquid. Simmer for 15–20 minutes until everything comes together.

  5. Finish with garam masala and chopped cilantro leaves.
Achari Salad:

  1. Combine onions, potatoes, paneer, green chilies, ginger, and cilantro. Add pickles, salt, and vinegar or lemon juice. Mix gently.

  2. Heat mustard oil until just smoking. Add kalonji, fennel seeds, and mustard seeds. Let splutter. Add hing and turn off heat. Pour hot tadka over salad and mix gently.

Assemble:

  1. Spread half the rice in a casserole dish. Layer half the rajma. Repeat with remaining rice and rajma.

  2. Top generously with achari salad.

  3. Garnish with boondi or papad, and serve warm with raita of your choice.

Recipe Video

Nutrition Facts
Rajma Chawal Casserole - Layered Rajma Rice Casserole
Amount Per Serving
Calories 225 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 118mg5%
Potassium 200mg6%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 309IU6%
Vitamin C 9mg11%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Thai Curry Dumpling Bake

Thai Red Curry Dumpling Bake

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This viral Thai Red Curry Dumpling Bake ✨ has officially become one of my easiest go-to dinners! It’s a true one-pot dish that comes together in about 30 minutes and feels so cozy and satisfying every single time!

Creamy coconut, bold red curry flavors, tender dumplings, and that final touch of chili oil, peanuts, and lemon on top — it’s simple, comforting, and perfect for any night of the week! ✨❤️

WATCH HOW TO MAKE VIRAL THAI RED CURRY DUMPLING BAKE:

Thai Curry Dumpling Bake

If you like this, please try my other recipes:

5 from 1 vote
Thai Curry Dumpling Bake
Print
Thai Red Curry Dumpling Bake
Prep Time
10 mins
Cook Time
25 mins
 

This viral Thai Red Curry Dumpling Bake has officially become one of my easiest go-to dinners! It’s a true one-pot dish that comes together in about 30 minutes and feels so cozy and satisfying every single time.

Course: Baked, Dinner, Lunch, Main Course
Cuisine: Fusion, Thai
Keyword: viral
Custom Category: Baked, Dinner, Lunch, Main Course
Servings: 4
Calories: 156 kcal
Author: Nidhi Bothra
Ingredients
  • 12-15 vegetable dumplings , store-bought
  • 1 can coconut milk , 13.5 oz
  • 1/2 cup water
  • 1/2 cup thai red curry paste
  • 1 tbsp tomato paste
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp brown sugar , or palm sugar or maple syrup
  • 3-4 cloves garlic , minced
  • 1 tbsp ginger , minced
  • 1 tsp sesame oil , optional
  • salt , to taste
  • 1/2 cup mixed color bell peppers , sliced
  • 1/2 cup baby spinach
  • handful basil leaves
Garnish:
  • chili oil
  • peanuts , crushed
  • green onions , chopped
  • lemon wedges
Instructions

  1. Preheat your oven to 375°F / 190℃.

  2. In a baking dish, add coconut milk, water, red curry paste, tomato paste, soy sauce, brown sugar (or palm sugar or maple syrup), garlic, ginger, sesame oil if using, and salt. Mix directly in the dish until smooth.

  3. Add bell peppers, baby spinach, all your veggies, and basil leaves. Stir gently to combine.

  4. Arrange the frozen dumplings evenly on top.
  5. Cover tightly with foil and bake for 20–25 minutes, until the dumplings are cooked through and the sauce is bubbling.

  6. Remove from the oven and garnish with chili oil, crushed peanuts, green onions, and a squeeze of lemon from the wedges.

  7. Serve warm.

Recipe Video

Nutrition Facts
Thai Red Curry Dumpling Bake
Amount Per Serving
Calories 156 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 496mg22%
Potassium 131mg4%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 5140IU103%
Vitamin C 20mg24%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Strawberry Cream Matcha

Strawberry Cream Matcha

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Strawberry Cream Matcha 🍓🍵 There’s something so calming about matcha… and when you pair it with fresh strawberry cream, it just feels extra special.

Earthy matcha, lightly sweet strawberry, and that soft creamy top come together in the prettiest layers and taste even better once you stir it all together.

WATCH HOW TO MAKE STRAWBERRY CREAM MATCHA:

Strawberry Cream Matcha

If you like this, please try my other recipes:

5 from 1 vote
Strawberry Cream Matcha
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Strawberry Cream Matcha
Total Time
10 mins
 

Strawberry Cream Matcha 🍓🍵 There’s something so calming about matcha… and when you pair it with fresh strawberry cream, it just feels extra special. Earthy matcha, lightly sweet strawberry, and that soft creamy top come together in the prettiest layers and taste even better once you stir it all together.

Course: Drinks
Cuisine: Fusion, Japanese
Keyword: viral
Custom Category: Drinks
Servings: 1
Calories: 196 kcal
Author: Nidhi Bothra
Ingredients
Strawberry Crush:
  • 4 strawberries
  • sugar, agave or simple syrup , to taste
  • 1 tbsp water , if needed to crush
Strawberry Cream:
  • strawberry crush , or use store-bought strawberry syrup
  • 3 tbsp heavy whipping cream , cold
Matcha Milk:
  • 1 tsp matcha powder , sifted
  • 8-10 oz cold milk
  • 1 tsp sugar , or sweetener (optional)
Garnish:
  • 1 frozen strawberry , for grating
Instructions
Make the strawberry crush:
  1. Crush strawberries with sugar and 1 tbsp water (if needed) until syrupy.
  2. Alternatively, use store-bought strawberry syrup.
Prepare the strawberry cream:

  1. Add strawberry syrup/crush to a bowl. Then add cold heavy whipping cream. Whisk until light and foamy. Set aside.

Prepare the matcha milk:
  1. Sift the matcha.

  2. Mix sugar into the milk if using.

  3. Add a little milk to the matcha and whisk until smooth with no lumps. Add remaining milk and whisk again.

Assemble:

  1. Add 1 tbsp strawberry crush to a 16 oz glass.

  2. Fill it with ice, and pour the matcha milk over ice.

  3. Top with strawberry cream.

  4. Garnish with grated frozen strawberry, and enjoy!

Recipe Video

Nutrition Facts
Strawberry Cream Matcha
Amount Per Serving
Calories 196 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg17%
Sodium 13mg1%
Potassium 116mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 4g8%
Vitamin A 867IU17%
Vitamin C 28mg34%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Dumpling Lasagna - Wonton Lasagna

Dumpling Lasagna – Wonton Lasagna

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If you’ve been seeing the viral Dumpling Lasagna trend everywhere, this is your sign to try it. This Asian-inspired version layers wonton wrappers with a bold, spicy vegetable and tofu filling, then steams everything until perfectly soft and stackable. No need to fold individual dumplings, no complicated prep — just layers of flavor that come together beautifully!

WATCH HOW TO MAKE VIRAL DUMPLING LASAGNA – WONTON LASAGNA:

Dumpling Lasagna - Wonton Lasagna

This easy vegetarian dumpling wonton lasagna is packed with crunchy veggies, Asian sauces, and finished with chili oil for that extra kick. It’s quick to assemble, fun to make, and absolutely worth the hype.

If you like this, please try my other recipes:

5 from 1 vote
Dumpling Lasagna - Wonton Lasagna
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Dumpling Lasagna - Wonton Lasagna
Prep Time
20 mins
Cook Time
30 mins
 

Viral Dumpling Lasagna ✨ my Asian-style take on the trending recipe everyone’s making right now. Instead of folding individual dumplings, we’re layering wonton wrappers with a bold, spicy veggie and tofu filling, steaming it until soft and stackable, and finishing it with chili oil for that extra kick!

This "no-fold" dish is quick to assemble, packed with bold flavors, and honestly… once you try it, you’ll never go back.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Asian, Fusion
Keyword: viral
Custom Category: Dinner, Lunch, Main Course, Pasta
Servings: 6
Calories: 137 kcal
Author: Nidhi Bothra
Ingredients
Filling:
  • 1 tbsp oil
  • 2 tsp ginger garlic green chili paste , or minced
  • 1 cup cabbage , finely chopped
  • ½ cup carrots , finely chopped
  • ½ cup mixed color bell peppers , finely chopped
  • 1 cup mushrooms , finely chopped
  • 1 cup tofu or paneer , crumbled or grated
  • 1½ tbsp schezwan sauce
  • 2 tsp red chili sauce
  • 2 tsp vinegar
  • 1 tbsp soy sauce
  • salt , to taste
  • pinch black pepper
Layering
  • 16-20 wonton wrappers , depending on your dish size
  • 1/2 cup water , for steaming
Drizzle Sauce:
Garnish:
  • chili oil
  • pickled cabbage
  • sesame seeds
  • fried or toasted garlic , optional
Instructions
Prepare the Filling:
  1. Heat oil in a pan. Add ginger–garlic–green chili paste and sauté briefly until fragrant.
  2. Add the carrots and mushrooms first and cook for 2–3 minutes. Then add cabbage, peppers, and tofu (or paneer).

  3. Stir in all the sauces, salt, and black pepper. Cook everything together until well combined, keeping the vegetables slightly crisp. The filling should be saucy but not watery.

Layer the Wonton Lasagna:
  1. Start by placing a layer of wonton wrappers at the base of your steaming dish.
  2. Add a layer of the vegetable filling. Continue alternating wonton wrappers and filling until the dish is filled. Finish with a final layer of wonton wrappers on top.
  3. Pour ½ cup water evenly over the top so it seeps through the layers.
Steam:
  1. Cover and steam for 20–25 minutes, or until the top becomes soft and slightly wrinkled.
Prepare the Drizzle Sauce:

  1. Mix hot water, schezwan sauce, red chili sauce, soy sauce, and honey until smooth.

Garnish & Serve:
  1. Once steamed, drizzle the prepared sauce over the top. Add chili oil, pickled cabbage, sesame seeds, and fried garlic.
  2. Slice, serve warm, and enjoy those perfectly stacked layers.

Recipe Video

Nutrition Facts
Dumpling Lasagna - Wonton Lasagna
Amount Per Serving
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.5g3%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 352mg15%
Potassium 153mg4%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 1842IU37%
Vitamin C 15mg18%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Viral Japanese Cheesecake

Viral Japanese Cheesecake – Japanese Yogurt Cheesecake

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A creamy, no-bake twist on the viral Japanese cheesecake trend – with mango, rose, Biscoff cookies, and fresh strawberry compote layered into the prettiest no-bake dessert!

WATCH HOW TO MAKE VIRAL JAPANESE YOGURT CHEESECAKE:

The viral yogurt cheesecake trend has been everywhere lately — cookies, Greek yogurt, mix and chill. I loved the idea, but after trying it once, I felt it needed a little more cheesecake energy.

So I added cream cheese for richness, a touch of condensed milk for sweetness, and divided the mixture into two parts — mango in one and rose in the other. The colors alone make it so beautiful when layered in a glass bowl.

Viral Japanese Cheesecake

Then comes the fun part — Biscoff cookies in between for that crunch, finished with fresh strawberry compote and soft rose swirls on top. It looks fancy, but it’s honestly so simple to put together. No baking, no complicated steps — just layer, chill, and serve.

If you’re hosting, planning a party, or just craving something creamy and refreshing, this no-bake viral cheesecake is such a winner.

Viral Japanese Cheesecake

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5 from 1 vote
Viral Japanese Cheesecake
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Viral Japanese Cheesecake - Japanese Yogurt Cheesecake
Total Time
20 mins
 

A creamy, no-bake twist on the viral Japanese cheesecake trend - with mango, rose, Biscoff cookies, and fresh strawberry compote layered into the prettiest no-bake dessert!

Course: Dessert
Cuisine: Fusion, Japanese
Keyword: yogurt
Custom Category: Desserts
Servings: 6
Calories: 173 kcal
Author: Nidhi Bothra
Ingredients
  • 4 cups greek yogurt
  • 1/4 cup cream cheese , softened
  • 1/4 cup condensed milk
  • 1/4 cup mango pulp
  • 2 tbsp red rose syrup
  • 6-8 Biscoff cookies , or any cookies of choice
  • golden sprinkles , for garnish
Strawberry Compote:
  • 1 cup strawberries , washed and roughly chopped
  • 1 1/2 tbsp sugar
  • pinch salt
Instructions
Japanese Cheesecake:

  1. In a large mixing bowl, combine greek yogurt, cream cheese, and condensed milk. Whisk until smooth and creamy.

  2. Divide the mixture evenly into two bowls. Add mango pulp to 1st bowl and mix well. Add red rose syrup to the other and mix well.

  3. Reserve about 3 tbsp of the rose yogurt mixture and transfer it to a piping bag for decorating later.

  4. In a large glass serving bowl, spoon the mango yogurt as the first layer. Then pipe or spread the rose yogurt over it.

  5. Arrange the cookies evenly on top, pressing them firmly into the yogurt so they don’t stick out more than 1/4 cm above the surface.

  6. Spread 3 to 4 tbsp fresh strawberry compote over the cookies.

  7. Then pipe decorative swirls of the reserved rose yogurt.

  8. Chill them in the fridge for at least 3–4 hours, or until set.

  9. Serve chilled, garnish with gold sprinkles, and enjoy!

Strawberry Compote:

  1. In a small pan on medium flame, add in the strawberries, sugar and salt. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken. Bring it to a boil and turn off the heat. Your Strawberry Compote is ready!

Recipe Video

Nutrition Facts
Viral Japanese Cheesecake - Japanese Yogurt Cheesecake
Amount Per Serving
Calories 173 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 21mg7%
Sodium 96mg4%
Potassium 285mg8%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 15g17%
Protein 16g32%
Vitamin A 405IU8%
Vitamin C 16mg19%
Calcium 198mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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