Author: Nidhi Bothra

Dal Baati with Pineapple Churma

Pineapple Churma

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Dal Baati Churma is one of those dishes that instantly takes me back home to Jaipur. It is traditional, comforting, and such an important part of the festive meals I grew up with. For Ganesh Chaturthi, I wanted to keep that traditional feeling but give the churma a fresh little variation, so I made this Pineapple Churma. WATCH HOW TO MAKE PINEAPPLE CHURMA: The pineapple adds a lovely fruity flavor without taking away from the richness of traditional churma. You can use either fresh or canned pineapple here — both work perfectly well. I also use one of my favorite shortcuts in this recipe: instead of making mawa separately, I simply add two pieces of any mawa-based mithai, such as kalakand or milk cake. It melts right into the warm churma and gives it that rich, festive flavor with hardly any extra work. Serve it as part of a traditional Dal Baati Churma thali. And since this was our Ganesh Chaturthi thali, I finished it with modaks! — because no Ganesh Chaturthi celebration feels complete …

Cilantro Mint Pulao with Smoked Kwati Daal

Cilantro Mint Pulao with Smoked Kwati Daal

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This Cilantro Mint Pulao with Smoked Kwati Daal brings together two very different but beautifully complementary flavors in one wholesome platter. The pulao is fresh, fragrant, and vibrant with cilantro, a little mint, coconut, and whole spices, while the Kwati Daal is hearty, comforting, and finished with a subtle charcoal smoke that gives it incredible depth. WATCH HOW TO MAKE CILANTRO MINT PULAO WITH SMOKED KWATI DAAL: I love recipes like this because they feel familiar and comforting, yet still introduce you to something new. The bright green pulao keeps the platter fresh and aromatic, while the rich mixed lentil daal adds warmth and body. Served with a few Nepali-inspired accompaniments, it turns into such a satisfying complete meal. The Secret to Vibrant Cilantro Mint Pulao: The real secret to keeping the pulao beautifully green is in how the herbs are prepared. I blanch one bunch of cilantro, along with a few mint leaves, for only 30 seconds and immediately transfer them into ice-cold water. This quickly stops the cooking and helps preserve that fresh …

Thai Watermelon Chaat

Thai Watermelon Chaat

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Thai-Inspired Watermelon Chaat is a fresh, colorful appetizer that takes watermelon in a completely different direction! The inspiration for the sauce comes from Miang Kham, a Thai dish known for its beautiful balance of sweet, tangy, spicy, and nutty flavors. Here, that same flavor profile is paired with chilled watermelon and then layered with paneer, Thai chilies, fried shallots, lemon, toasted coconut, and crispy air-fried noodles. WATCH HOW TO MAKE THAI WATERMELON CHAAT: What makes this chaat so fun is the contrast in every bite. The watermelon keeps it fresh and juicy, while the paneer adds a little richness, the noodles bring texture, and the Miang Kham-inspired sauce ties everything together. I love serving this on a banana leaf or any decorative leaf, especially when entertaining. It looks vibrant and elegant, but the assembly itself is very simple. If you like this, please try my other recipes: Thai Lollipops with Mango Chili Coulis Chinese Bhel Wonton Cups Vegan Korean Chili Potatoes Bang Bang Corn Fritters Thai-Inspired Watermelon Chaat 🍉✨A fresh and unexpected take on chaat, …

Dahi Vada Trio – Three Regional Flavors, One Classic Dish

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Isn’t it amazing how one simple dish can take on so many different flavors across India? Dahi vada is one of those classics that changes beautifully from one region to another, with each version bringing its own flavors, textures, and traditions to the table. In this dish, I have brought together the regional flavors of Andhra-Style Dahi Vada, Odiya Dahi Vada with Aloo Dum and Ghugni, and the classic North Indian Dahi vada. WATCH HOW TO MAKE DAHI VADA TRIO – THREE REGIONAL FLAVORS: For this recipe, I wanted to bring together three regional takes on dahi vada using the very same base. We start with soft and fluffy urad dal vadas, soak them until perfectly tender, and then take them in three completely different directions. The Andhra-style dahi vada is fresh and savory, with ginger and green chilli stirred into the yogurt and a flavorful mustard seed, urad dal, curry leaf, and turmeric tadka. Grated carrot, coconut, and boondi add color and texture to finish it off. Then comes the Odia dahi bara, where …

Roasted Corn & Tomatillo Enchiladas

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Corn is in season, and these Roasted Corn & Tomatillo Enchiladas are such a delicious way to enjoy it. Charred sweet corn and tangy tomatillos are blended with roasted vegetables, sour cream, and cilantro to create a smooth, creamy sauce that is fresh, smoky, and full of flavor! WATCH HOW TO MAKE ROASTED CORN AND TOMATILLO ENCHILADAS: The enchiladas are filled with a hearty mushroom and black bean filling, covered generously with the creamy corn-tomatillo sauce, and topped with melty cheese before baking until warm and bubbly. Finished with sour cream, pickled onions, and microgreens, they’re comforting, colorful, and perfect for a family dinner or summer gathering. They’re a delicious way to enjoy fresh summer corn and give this seasonal favorite an extra-special touch. If you like this, please try my other recipes: Veggie Mexican Lasagna Tandoori Tacos with Avocado Crema Mexican Street Corn Tacos Baked Biryani Casserole These Roasted Corn & Tomatillo Enchiladas are all about making the most of fresh summer corn! Sweet corn is charred directly over the flame and blended with …

Green Mango Pineapple Mini Idlis

Green Mango Pineapple Mini Idlis

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These Green Mango Pineapple Mini Idlis are a fresh and flavorful twist on classic mini idlis. Tossed with tangy raw mango, sweet pineapple, crunchy peanuts, colorful peppers, and a sprinkle of podi masala, every bite is packed with vibrant flavors and delicious textures. WATCH HOW TO MAKE GREEN MANGO PINEAPPLE MINI IDLIS: This is one of those recipes that’s quick to put together yet looks beautiful on the table. Whether you’re entertaining guests, hosting a brunch, or simply looking for a light snack, these mini idlis are a refreshing appetizer that’s sure to be a crowd favorite. Serve them warm and enjoy the perfect balance of sweet, tangy, spicy, and crunchy in every bite. If you like this, please try my other recipes: Masala Bread Idli Tikki Herbed Idli Shakshuka Rice Rava Idli Veggie Moong Dal Idli Fresh, vibrant, and full of flavor, these Green Mango Pineapple Mini Idlis are tossed with crunchy peanuts, colorful peppers, and aromatic podi masala. A quick and refreshing appetizer that's perfect for entertaining or a light snack. Subscribe to …

Peach Sabudana Chaat Cups

Peach Sabudana Chaat Cups

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If you’re looking for a unique appetizer that’s equal parts delicious and impressive, these Peach Sabudana Chaat Cups are just the thing. Crispy sabudana tikkis are topped with creamy spiced yogurt, juicy peaches, tangy chutneys, and a sprinkle of sev for the perfect balance of sweet, spicy, and crunchy in every bite. WATCH HOW TO MAKE PEACH SABUDANA CHAAT CUPS: I love adding seasonal fruits to classic Indian chaats, and peaches work beautifully here. They add a fresh burst of sweetness that pairs perfectly with the yogurt and chutneys, making this an elegant appetizer for festive celebrations, brunches, or whenever you’re entertaining guests. Best of all, these come together in just a few minutes, making them an easy yet stunning addition to your party table. Serve them immediately after assembling so every bite stays crisp, creamy, and full of flavor. If you like this, please try my other recipes: Pineapple Coconut Sprouted Chaat Personal Chaat Boards Fruit & Nut Makhana Chaat Orange Dahi Vada Layer Chaat Crispy sabudana tikkis topped with spiced yogurt, juicy peaches, …

Crunchy Chinese Bhel Rice Cups

Crunchy Chinese Rice Bhel Cups

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Fried rice is always a crowd pleaser, but this time we’re giving it a fun, crunchy, party-style makeover with these Indo-Chinese Rice Bhel Cups! WATCH HOW TO MAKE INDO-CHINESE RICE BHEL CUPS: Fragrant basmati rice is tossed into a quick Schezwan-style fried rice with colorful vegetables, tofu or paneer, edamame, and bold Indo-Chinese flavors. To make it extra fun, we top it with a crunchy Chinese bhel made with crispy noodles, onions, peppers, and all our favorite sauces. Served in little cups, these are colorful, easy to pick up, and perfect for summer entertaining, picnics, game day gatherings, grazing tables, or graduation parties. They’re playful, flavorful, and such a cute way to serve fried rice. These Indo-Chinese Rice Bhel Cups are the perfect mix of comfort and crunch. The fried rice is flavorful and light, while the Chinese bhel topping adds that fun crispy texture that makes every bite exciting. I love using basmati rice here because the grains stay long and separate, which is so important for fried rice. Once the rice is cooked, …