Author: Nidhi Bothra

Baked Beans Layer Chaat

Baked Beans Layer Chaat

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Baked Beans Layer Chaat — with layers of baked beans, fresh veggies, bread, a kasundi mustard yogurt, and cheese, this is a vibrant, colorful appetizer to entertain with! This fusion chaat is one of those dishes you just have to try to experience the unique blend of simple ingredients and modern Indian flair! I tried this once at a friend’s place in Kolkata and it was so unique so this is my recreation! WATCH HOW TO MAKE BAKED BEANS LAYER CHAAT: For our baked bean layer, we’ll sauté peppers, the beans, and some Italian spices. For our masala aloo layer, sauté ginger-chili paste with corn, potatoes, some simple Indian masalas, and cilantro. The base of our chaat will be a layer of bread so we’ll cut out circles using a cookie cutter. We’ll also whisk together this kasundi mustard yogurt for a little Bengali flair and a kachumber inspired salad with some veggies, spices, and basil to add that freshness. To assemble, add a layer of kasundi yogurt, the bread, some more yogurt, masala aloo, …

Pumpkin Rabri Mousse With Jalebi

Pumpkin Rabri Mousse With Jalebi

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Pumpkin Rabri Mousse with Jalebi — with a creamy, slightly-spiced instant rabdi paired with crispy kesariya jalebi, this is an innovative fusion of classic fall flavors and Indian mithai! The pumpkin rabri mousse is so effortless with this quick version and when folded into some whipped heavy cream, you get the airiest, velviest mousse that’s spiced with cinnamon, cardamom, and saffron to pair with crispy jalebis! WATCH HOW TO MAKE PUMPKIN RABRI MOUSSE WITH JALEBI: Since Diwali and Halloween are so close together this year, I wanted this recipe to double as the perfect dessert for either. Dress this up with some spooky candy eyes for a Halloween treat or some gold varak and dried rose petals for a stunning festive mithai! To make our instant rabdi, we’ll mix milk with fresh breadcrumbs to help get that rich texture effortlessly. Once this comes to a rolling simmer, we’ll add in our pumpkin puree for a fun fall fusion that works so well because of the pumpkin’s natural sweetness! Now, we’ll add in sugar and give …

Millet Lapsi

Millet Lapsi

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Millet Lapsi — made with millets that are cooked in ghee and jaggery syrup and then finished with saffron, cardamom, and chopped nuts, this is a nutritious version of a classic Rajasthani dessert! WATCH HOW TO MAKE MILLET LAPSI: We’ll start by roasting the millets in ghee until they change color to get that classic nutty flavor. Then, we’ll soak them into water for 4-6 hours to make them easier to digest and maximize the health benefits. We’ll also melt some jaggery with water and set this aside. Add your soaked millets to a pan with ghee and cover with water. Let them cook until fluffy and then add in your melted jaggery. Cook until almost done and fold in your saffron, cardamom, ghee, and chopped pistachios and almonds. And your Millet Lapsi is ready to serve as prasad and enjoy this Navratri season! It has that classic rich flavor but with so much added nutrition, it’s truly the best! If you like this, please try my other recipes: Sweet Potato Tikki With Guava Mint …

Bread Nachos Chaat

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Bread Nachos Chaat — with cheesy Delhi-style matra chaat nachos on top of baked crostini and topped with chatpata chutneys, pomegranate, and sev, this is the ultimate entertaining snack! With the crispy chips paired with melty cheese, toasty bread, and bright toppings, this is such a fun crowd pleaser! WATCH HOW TO MAKE BREAD NACHOS CHAAT: We’ll make our Delhi matra chaat base by mixing the boiled vatana and aloo with onions tomatoes, aromatics, spices, tamarind, and lemon juice. For the bread layer, we’ll use french baguettes and spread a layer of amul butter before baking to crisp them up. Now it’s time to assemble! Add on your cheese, the spicy matra, crushed tortilla chips, followed by tomatoes and onions. Bake until the cheese is nice and melty! Now top with all the fixings: green chutney, tamarind chutney, olives, pomegranate, jalapeños, yogurt, chaat masala, and sev. Perfect for those game-time cravings, our Bread Nachos Chaat is ready! If you like this, please try my other appetizers: Kolkata Masala Crostini – Aloo Chaat Crostini Chatpata Loaded …

Kala Chana Kebab (Kabab) Wraps

Kala Chana Kebab Wraps

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Kala Chana Kebab Wraps — packed with protein, colorful fresh veggies, and a flavorful sauce, this is the ultimate light and refreshing lunch! The kala chana kebabs are so nutritious, especially since they’re made with black gram and sattu flour, and the tahini-salad dressing adds a bit of sweetness to pair with the garlic chutney.

Cilantro Chili Lime Noodles

Cilantro Chili Lime Noodles

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Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, these are my go-to for an easy lunch whenever I’m craving noodles! With tons of fresh cilantro, cucumbers, onions, chilies, and garlic, along with a few Indian spices and Asian sauces, this is ready in just minutes! WATCH HOW TO MAKE CILANTRO CHILI LIME NOODLES: We’ll add in our onions, cilantro, green onions, red chilies, and garlic, along with curry power and spices to a bowl. Give this a mix and add that sizzling hot oil tadka that will help intensify and blend all these ingredients. Fold in some honey for sweetness, soy sauce, sweet & sour sauce, and lemon zest and juice. We’ll shave some cucumbers in for a refreshing crunch and finally add in any noodles you’d like. Top with peanuts and sesame seeds and dig in! If you like this, please try my other recipes: Thai Watermelon Noodle Salad Vegetarian Japchae – Korean Stir Fried Glass Noodles Asian Cucumber Salad Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, …

Crispy Chickpea Loaded Baked Potatoes

Crispy Chickpea Baked Potatoes

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Crispy Chickpea Baked Potatoes — colorful and rich, these are the ultimate way to enjoy a fluffy baked potato! With crispy masala chickpeas, herbed yogurt, pickles, olives, and other toppings, I can’t get over how colorful, rich, and yet still light these are! I tried a similar dish called Kumpir in Turkey and this my version with a few Indian-inpsired twists! HOW TO MAKE CRISPY CHICKPEA LOADED BAKED POTATOES: We’ll start by poking holes into our potatoes and coating them with olive oil and salt before baking these until nice and golden brown. Then, we’ll make our crispy masala chickpeas! We’ll toss the chickpeas in olive oil, smoked paprika, oregano, chaat masala, and salt. Bake these until crispy. And now it’s time to assemble! We’ll cut open our beautiful baked potatoes and gently mash the insides. Add in butter and cheese and mix to make these super fluffy and rich! We’ll add a drizzle of this silky herbed yogurt, pickled, olives, pickled red onions, beets, and another drizzle of that herbed yogurt! Top with our …

Rajasthani Gatte Ka Pulao

Rajasthani Gatte Ka Pulao

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Gatte Ka Pulao — With golden brown besan ke gatte and crisp veggies, this is a comforting rice that is enjoyed on special occasions in Rajasthan! Drawing from it’s royal roots, the depth of flavors will convince you that this pulao is truly fit for a king! WATCH HOW TO MAKE RAJASTHANI GATTE KA PULAO: To make the gatte, we’ll mix besan with our spices, green chili, ginger, and and oil. Start kneading this and add some yogurt and water to help it form a stiff dough. Then, we’ll roll and shape these into a cylindrical shape and put them into boiling water. Saute these in some oil for a crispy golden brown crust. For the pulao, start with your whole spices, cumin seeds, and aromatics. Add in your rice, water, and spices and cook covered until the rice is 60% cooked. Fold in your gatte and some veggies and cook until done and fluffy! Finish this off with a dash of garam masala, a squeeze of lemon, and some cilantro. Truly, this dish is …

Steamed Moong Dal Bhapiyas

Steamed Moong Dal Bhapiyas

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Steamed Moong Dal Bhapiyas — soft, fluffy, and packed with protein, this is the ultimate Murshidabadi lunch for when you’re craving a filling and nutritious meal! Similar to idli, these Bhapiyas feature moong dal, peas, and cilantro for a flavorful, melt-in-your mouth meal! I had this at my cousin’s place in Kolkata a few summers ago and I’ve been thinking about it ever since! I hadn’t gotten around to making it until recently, but truly this is such an undiscovered, yet gem of a recipe. WATCH HOW TO MAKE STEAMED MOONG DAL BHAPIYAS: Start by soaking your moong dal and blending it with ginger and green chili. Then, we’ll whip this vigorously to add in some air and make this so light and fluffy! Next, we’ll fold in our peas, cilantro, salt, turmeric powder, and eno for an even softer texture. Mix this well and now it’s time to steam! I used these cute banana leaf cutouts for steaming but you could also use an idli pan. Once ready, just look how beautiful they are! …