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Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crispy Chili Chana

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Chili Chana is the most effortlessly delicious appetizer ever!!

The magic all starts with a super crunchy and firm base of fried chickpeas that are then tossed in a lovely blend of Asian sauces and crisp vegetables. Not over the top spicy, but still packed full of Asian-inspired dynamic flavor, the dish is sure to be a hit with everyone!

Perfect for a bold appetizer to start off a dinner party, who can resist an authentic and innovative dish? Let’s face it, the best things in life can still be fried!

STEP BY STEP VIDEO:

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

5 from 2 votes
Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!
Crispy Chili Chana
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Servings: 6
Calories: 165 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cup chickpeas , canned or boiled
  • 2 tbsp corn starch
  • 1 tbsp rice flour
  • 1 tbsp all purpose flour
  • 1 tsp chilli garlic sauce
  • salt  to taste
  • oil  for frying
Sauce
  • 2 tbsp oil
  • 3/4 tbsp garlic , minced
  • 3/4 tbsp ginger , minced
  • 1 tbsp celery , finely chopped
  • 2 tbsp spring onions white , finely chopped
  • 2 tbsp red onions , finely chopped
  • 2 dry red chilli
  • 2 tbsp tomato purée
  • 1 tbsp chilli garlic sauce
  • 1 1/2 tbsp schezwan sauce
  • 1 tsp tomato ketchup
  • 1 tbsp vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce  or honey
  • 2 tbsp vegetable stock  or water
  • 1 tsp corn starch
  • salt  to taste
  • black pepper  to taste
Vegetables
  • 1/2 cup peppers  (mixed colors), diced
  • 1/2 cup red onions , chopped
  • 3 tbsp spring onions , chopped
Instructions
  1. Open the cans and empty the chickpeas into a strainer.
  2. Rinse them with water and let them drain for 1-2 minutes.
  3. Spread the chickpeas on a kitchen towel for 5 minutes let all the excess water drain out. However, don’t let them dry out.
  4. Empty the chickpeas into a bowl and coat them with corn starch, rice flour, all purpose flour, chili garlic sauce, and a pinch of salt.

  5. Now, shallow fry the coated chickpeas until they are golden brown and crispy.
  6. Set them aside while the sauce is being made.
  7. In a saucepan on medium heat add oil, dried chilies, ginger, and garlic. Sauté them for 1-2 minutes and celery, tomato paste, and spring onions, and sauté for 2 more minutes.
  8. Add in the chili sauce, schezwan sauce, ketchup, vinegar, soy sauce, and sweet chili sauce. Cook for roughly 2-4 minutes on medium heat.
  9. Gradually add the corn starch into the vegetable stock and make a paste. Then, add this mixture to the saucepan and stir so that no lumps form. Keep stirring until it starts boiling. Your sauce is ready.

  10. Mix in the fried chickpeas, onions, peppers, and spring onions. Toss them lightly so that the vegetables remain crisp. Serve hot and enjoy this bold appetizer!

Recipe Video

Recipe Notes
  • You can also soak the chickpeas overnight and pressure cook them, instead of using canned chickpeas.
  • For a party, you can fry the chickpeas and make the sauce a day before. Just bake the chickpeas for 15 minutes at 350F (or air fry) till they are crispy and then toss them with the sauce, peppers and onions before serving.
Nutrition Facts
Crispy Chili Chana
Amount Per Serving
Calories 165 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 580mg 24%
Potassium 253mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 42.6%
Calcium 2.9%
Iron 9.6%
* 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!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

Golden Turmeric Rose Latte

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? Well, it’s time to give caffeine a break because the NEXT BIG THING is here – a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water,  saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!
As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

4.41 from 5 votes
As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!
Golden Turmeric Rose Latte
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? Well, it’s time to give caffeine a break because the NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 97 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cups milk
  • 8 pcs almonds
  • 1/2 tsp turmeric , ground
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • pinch black pepper
  • 1/4 tsp cardamom powder
  • 1/2 tsp rose water
  • few strands saffron
  • honey  according to taste
Instructions
  1. Peel 8 soaked almonds and then grind them into a fine paste.
  2. In a small saucepan add all of the ingredients except rose water. Whisk it on medium heat for 5-7 minutes.
  3. Remove it from heat and add the rose water.
  4. Use a milk frothier or electric mixer to aerate the drink and create some froth.
  5. Pour it in a cup and garnish with a sprinkle of turmeric and cinnamon. Enjoy!
Nutrition Facts
Golden Turmeric Rose Latte
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 73mg 3%
Potassium 330mg 9%
Total Carbohydrates 9g 3%
Sugars 8g
Protein 7g 14%
Vitamin A 4.8%
Vitamin C 0.6%
Calcium 29%
Iron 1.3%
* 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!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

Instant Pot Bisi Bele Bhath

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

STEP BY STEP VIDEO:

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!
A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

5 from 5 votes
A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!
Instant Pot Bisi Bele Bath (Rice-Lentils-Veggies One Pot Meal)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot, one pot
Servings: 6
Calories: 331 kcal
Author: Nidhi Bothra
Ingredients
Rice and Lentils
  • 1 cup rice
  • 1/2 cup toor dal (split pigeon peas lentils)
  • 2 tbsp chana dal (yellow split peas lentils)
  • 2 tbsp red masoor dal (red lentils)
  • 2 tbsp yellow moong dal (petite split yellow lentils)
  • 2 tbsp split green moong dal (split green gram lentils)
Vegetables
  • 1/4 cup potatoes , diced
  • 1/4 cup zucchini , diced
  • 1 carrots , peeled and diced
  • 2 tbsp peas
  • 1/2 cup tomatoes , finely diced
  • 2 tbsp green beans , diced
  • 2 tbsp red, green, orange peppers , diced
  • 2 tbsp onions , finely diced
  • 2 tbsp corn
Spices and More:
  • 3 tbsp ghee  or coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • pinch asafoetida powder (hing)
  • 2 dried red chilies
  • 6-8 curry leaves
  • 1 1/2 tsp red chili powder
  • salt  to taste
  • 1 tsp ginger , minced
  • 1 green chilies , chopped
  • 2 tbsp cashews
  • 1/2 tsp turmeric powder
  • 2 tbsp sambhar powder
  • 2 tbsp tamarind paste
  • 1/4 tsp garam masala
  • 1/4 tsp mango powder (amchur) , according to taste
  • 3 cups water
  • cilantro , for garnish
Instructions
  1. Wash all of the lentils and grains and then soak them in warm water for 2 hours.
  2. Turn the instant pot on saute mode and add the ghee, reserving 1 tbsp for garnishing.

  3. Add mustard seeds, cumin seeds, asafoetida powder(hing), ginger, green chilies, curry leaves, dried red chilies, and cashew pieces. Saute the mixture for about 1 minute and add the onions, again sauteing until the onions are translucent.

  4. Add salt, turmeric powder, and red chili powder and saute it for 2 minutes and add the rest of the vegetables to it.
  5. Drain the rice and lentils that were previously soaking and then add them into the instant pot, along with 3 cups of water. Put the lid on the instant pot and then take it off of saute mode and put it on manual mode for 12 minutes. Ensure that the vent is on the sealing position.

  6. After 12 minutes, quick release the pressure with a towel or cloth and open the instant pot.

  7. Put the instant pot on saute mode again and add ghee, tamarind paste, garam masala, and sambhar powder. Saute it for a minute and garnish it with some cilantro.

  8. Serve the Bisi Bele Bhath with some tomatoes, onions, boondi raita, and papad for a perfect and hearty meal!

Recipe Video

Recipe Notes
  • If the mixture seems a bit dry after the manual mode stage, feel free to add 1/4 of water to it.
  • The tamarind paste can be substituted with lemon juice or mango powder.
  • Cracked wheat or brown rice would also work really well, instead of white rice.
Nutrition Facts
Instant Pot Bisi Bele Bath (Rice-Lentils-Veggies One Pot Meal)
Amount Per Serving
Calories 331 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 42mg 2%
Potassium 257mg 7%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 6g
Protein 10g 20%
Vitamin A 43.8%
Vitamin C 38.6%
Calcium 5.1%
Iron 16.9%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Thai Red Curry Quinoa

Enjoy the best of both, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh veggies and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired, SUPERFOOD treat?

Filled with loads of goodness, like crunchy peanuts, crisp cabbage, fresh edamame, and sweet peppers, this Thai red curry quinoa is an absolute crowd pleaser at dinner parties, lunch parties, picnics, and pretty much any summertime event! With a fiery red curry and coconut milk based sauce, this quinoa dish is SUPER HEALTHY and absolutely to die for!

A really quick and put together meal, all it takes are a few simple steps. It all starts with a beautiful melody of ginger, garlic, and lemongrass that’s sautéed together. Then come the gorgeous sauces, fresh vegetables, coconut milk, and boiled quinoa! Let it all simmer and there you have the most AROMATIC and LOVELY quinoa dish ever!!

Enjoy this SUPER QUICK and SUPER HEALTHY quinoa dish at parties, picnics, and even for dinner! Who would have thought that this SUPERFOOD, that is so beneficial for health could be equally as tasty! Let’s be honest, who can’t resist indulging in a DELICIOUS dish without the guilt? Well that’s the beauty of quinoa; you get the best of both worlds!

STEP BY STEP VIDEO:

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?
Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

5 from 3 votes
Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?
Thai Red Curry Quinoa
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Thai Red Curry Quinoa - Enjoy the best of both, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh veggies and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired, SUPERFOOD treat?

Course: Dinner, Lunch, Main Course
Cuisine: Thai
Servings: 4
Calories: 247 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup quinoa , boiled and ready
  • 1 1/2 cup water
  • 2 tbsp coconut oil
  • 3 tbsp coconut milk
  • 1 tsp garlic , minced
  • 1 1/2 tsp ginger
  • 1 inch lemongrass  stem
  • 1/2 tsp lemongrass , minced
  • 1 medium onion , chopped
  • 1/4 cup peppers , mixed colors
  • 1/4 cup carrots , boiled
  • 1/4 cup baby corn
  • 1/4 cup edamame , boiled or frozen
  • 1/4 cup paneer , cut in small cubes
  • 2 tbsp purple cabbage
  • 1 1/2 tbsp red curry paste
  • 2 tsp light soy sauce
  • 1/2 tsp palm sugar
  • 1 tsp sweet chili sauce
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
  • 1 tsp sriracha
  • thai red peppers , fresh (or use chili flakes)
  • salt  to taste
Toppings
  • roasted cashews
  • roasted peanuts
  • sesame seeds
  • basil , fresh and torn
Instructions
  1. Heat some oil over medium heat in a saucepan, and add some minced garlic, lemongrass, and ginger. Sauté them for roughly 3-5 minutes.
  2. Add some onions, bell peppers, edamame, red curry paste, paneer, coconut milk, and baby corn into the saucepan. Let it simmer for 5-7 minutes on medium heat.
  3. Add in the soy sauce, palm sugar, sweet chili sauce, lemon juice, lemon zest, sriracha, thai red peppers, and salt.

  4. Add in the quinoa and garnish it with roasted cashews, basil, peanuts, and sesame seeds. Enjoy!

Recipe Video

Recipe Notes
  • How to make quinoa: Wash the quinoa thoroughly and then heat water (double the amount of quinoa) with some oil and salt. Add the quinoa in once the water starts boiling, lower the flame, cover it, and let it simmer for 10-15 minutes (until all water is absorbed). Fluff it with a fork.
  • Wash the quinoa very thoroughly like you would rice, otherwise it will taste very bitter.
  • The recipe would turn out better if the quinoa is made a day ahead because it will become firmer and open up.
  • You can make quinoa in a mix of half water/half coconut milk instead of just water. I generally make it in just water so the quinoa is more versatile.
  • Add the purple cabbage at the end, so it stays crunchy and retains its color.
Nutrition Facts
Thai Red Curry Quinoa
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 9mg 3%
Sodium 241mg 10%
Potassium 304mg 9%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 47.6%
Vitamin C 21.6%
Calcium 10.7%
Iron 9.4%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan cheese is the most gorgeous, juicy FRUIT PIZZA ever!!

Mango Strawberry Naan Pizza

Delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This strawberry mango naan pizza with fresh mozzarella and parmesan cheese is the most gorgeous, juicy FRUIT PIZZA ever!!

As summer comes to an end, temps are hotter than ever and who wouldn’t love a weeknight meal that comes together without a fuss? I know I wouldn’t! It all starts with the base, which in this case was a piece of naan, an Indian flatbread. The naan is brushed with some garlic oil and topped with some strawberries, mangoes, and fresh mozzarella. It’s finally topped off with a drizzle of balsamic glaze and chili oil that adds the most GORGEOUS shine to the pizza. Every slice is full of gooey cheese and the most picture perfect cheese pull!

It’s simple, easy, and so delicious, so why not give it a try. Tangy and delicately sweet, this pizza is sure to become a family favorite! 

STEP BY STEP VIDEO:

Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan is the most gorgeous, juicy FRUIT PIZZA ever!!

Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan is the most gorgeous, juicy FRUIT PIZZA ever!!
Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan is the most gorgeous, juicy FRUIT PIZZA ever!!

5 from 2 votes
Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan cheese is the most gorgeous, juicy FRUIT PIZZA ever!!
Mango Strawberry Naan Pizza
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan cheese is the most gorgeous, juicy FRUIT PIZZA ever!!

Course: Dinner, Lunch, Main Course, Snack
Cuisine: Fusion
Servings: 4
Calories: 380 kcal
Author: Nidhi Bothra
Ingredients
  • 4 naan , medium sized
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1/2 cup mozzarella cheese , grated
  • 1/2 cup parmesan cheese , grated
  • basil leaves , torn
  • 1 cup strawberries , sliced
  • 1 cup mango , sliced
  • salt  to taste
  • 1 cup fresh mozzarella cheese , in small slices
  • italian herbs , pinch
  • balsamic glaze  as needed
  • chili oil  as needed
Instructions
  1. Preheat oven to 375o Fahrenheit.

  2. Finely mince garlic and mix it with some olive oil. Spread this mixture over the naan.
  3. Add a layer of grated mozzarella and parmesan.

  4. Add a few leaves of torn basil on top of the cheese.
  5. Slice some strawberries, mangoes, and fresh mozzarella, and add them onto the pizza.
  6. Top it with some salt and mixed dried herbs.
  7. Bake for 10-15 minutes until the crust is golden brown. Garnish them with balsamic glaze, fresh basil, and chili oil.

Recipe Video

Nutrition Facts
Mango Strawberry Naan Pizza
Amount Per Serving
Calories 380 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 712mg 30%
Potassium 158mg 5%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 9g
Protein 13g 26%
Vitamin A 12.8%
Vitamin C 45%
Calcium 27.4%
Iron 2.4%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

Mango Strawberry Naan Pizza - delicately crispy exterior, soft chewy insides, glamorously golden brown, and zero percent greasy. This mango strawberry pizza with fresh mozzarella and parmesan is the most gorgeous, juicy FRUIT PIZZA ever!!

12 minute Instant Pot Aloo Matar - a spicy, flavorful Potato-Peas Indian curry which is a great meal option for busy weekdays.

Instant Pot Aloo Matar

“What? 12 minutes? Are you kidding me?” This was my son’s reaction when I made this flavorful, spicy Indian curry; aloo matar in the Instant Pot for him. Instant Pot is a new appliance in my kitchen and trust me, it not only cooks food fast but is also making me a SUPER MOM 🙂 🙂 I am just loving it!

The curry that I tried in this is a very popular and simple one, and it doesn’t require much planning. The main ingredients for this curry are potatoes, peas, and tomatoes, which are effortlessly available at every grocery store. This curry features classic Indian masalas like cumin, kalonji, mustard seeds, and fenugreek seeds. The tamarind and tomato puree gives the desired tangy flavor to the dish and the last kasturi methi makes it super aromatic.

It is super easy to operate Instant Pot and quick to make the aloo matar curry in it. The curry really goes well with rice, roti, or quinoa and is a complete meal by itself with some very basic preparations. So, on weekdays when you get home late from work and crave to eat something hot and hearty, then the Instant Pot aloo matar is the way to go.

With Instant Pot in your kitchen, a quick and delicious meal is always at your fingerprints!

STEP BY STEP VIDEO:

12 minute Instant Pot Aloo Matar - a spicy, flavorful Potato-Peas Indian curry which is a great meal option for busy weekdays.12 minute Instant Pot Aloo Matar - a spicy, flavorful Potato-Peas Indian curry which is a great meal option for busy weekdays.

5 from 1 vote
12 minute Instant Pot Aloo Matar - a spicy, flavorful Potato-Peas Indian curry which is a great meal option for busy weekdays.
Instant Pot Aloo Matar (Potato-Peas) Curry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

12 minute Instant Pot Aloo Matar - a spicy, flavorful potato and peas Indian curry which is a great meal option for busy weekdays.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: curry, instant pot
Servings: 6
Calories: 87 kcal
Author: Nidhi Bothra
Ingredients
  • 4 potatoes , chopped in 1" to 1.5" pieces
  • 1/2 cup peas
  • 2/3 cup tomato puree
  • 1 1/2 cup water
  • 1/2 tbsp ginger , finely chopped
  • 1/2 tbsp green chilies , finely chopped
  • 1 bay leaves
  • 1 dried red chilies , whole
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp onion seeds (kalonji)
  • pinch of asafoetida powder (hing)
  • 2 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp mango powder
  • 1/4 tsp garam masala
  • 2 tsp tamarind paste
  • 1 tsp kasoori methi
  • 2 tsp cilantro
  • salt  to taste
Instructions
  1. Press the sauté mode button on instant pot. When hot, add oil, cumin, fennel, mustard, onion seeds mixture, hing, dried red chili, bay leaves, ginger, green chilies and let them sizzle for few seconds.

  2. Add tomato purée, red chili, coriander and turmeric powder. Sauté it for 1-2 mins, then add potatoes, salt and water.

  3. Lock the lid. Select manual button and set it 7 mins on high pressure. When cooking is complete, quick release the pressure and open the lid.

  4. Now, put it on sauté mode again.  Add peas , tamarind paste, garam masala and mango powder. Crush kasoori methi between your palms and add it. Saute for 3-5 minutes.

  5. Garnish it with cilantro and enjoy!

Recipe Video

Recipe Notes
  • Cut the potatoes in 1" to 1.5" pieces. If you cut them smaller, they will turn mushy.
  • To thicken the gravy, you can mash a few of the cooked potato pieces from the curry.
Nutrition Facts
Instant Pot Aloo Matar (Potato-Peas) Curry
Amount Per Serving
Calories 87
% Daily Value*
Sodium 39mg 2%
Potassium 518mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 3g
Protein 5g 10%
Vitamin A 8.2%
Vitamin C 31.1%
Calcium 5.8%
Iron 31.6%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

12 minute Instant Pot Aloo Matar - a spicy, flavorful Potato-Peas Indian curry which is a great meal option for busy weekdays.

Mac 'n Cheese, the way our family likes it; with a Mexican twist - baked with guacamole, pineapple pico de gallo, sour cream and topped with infused breadcrumbs! The cheese sauce is really just original, made with cheddar and parmesan.

Taco Mac ‘n Cheese

Mac and cheese is practically the universal comfort food,  a dish that has a special place in people’s hearts, and it sure does here at my house. There are so many variations of it, the possibilities are endless! The way we like ours is by adding a Mexican twist to it. It creates not only a harmony of textures in your mouth, but also a melody of flavors!

It all starts with a classic elbow macaroni that cooked just under done or al dente because it’ll finish cooking in the oven. The cheese sauce is really just original and simple one that starts with the rue and then the milk and cheese. We prefer using sharp cheddar and parmesan because the taste of the cheddar really cuts through and compliments the richness of the parmesan. The result is the most nostalgic and creamy mac and cheese base that is so velvety and gorgeous!

And, finally for the amazing toppings, we finish it off with homemade guacamole, pico de gallo salsa with pineapples, sour cream, and some infused breadcrumbs. The guacamole adds a really nice, almost creamier texture to the dish with some needed freshness. The salsa makes for this mouthwatering contrast of flavor with the cheese and its own tang. Now, the really interesting thing about the breadcrumbs is that they’ve been mixed with a bit of taco seasoning so they add a smoky heat to the dish, along with its crunch!

And there you have mac and cheese the way our family does it! It makes a perfect weeknight meal, once in a while of course, and really puts a smile on everyone’s faces. Because that’s that truth about mac and cheese, no matter what variations of it there are, it really is a timeless dish.

STEP BY STEP VIDEO:

Mac 'n Cheese, the way our family likes it; with a Mexican twist - baked with guacamole, pineapple pico de gallo, sour cream and topped with infused breadcrumbs! The cheese sauce is really just original, made with cheddar and parmesan.

5 from 2 votes
Mac 'n Cheese, the way our family likes it; with a Mexican twist - baked with guacamole, pineapple pico de gallo, sour cream and topped with infused breadcrumbs! The cheese sauce is really just original, made with cheddar and parmesan.
Taco Mac 'n Cheese
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Mac 'n Cheese, the way our family likes it; with a Mexican twist - baked with guacamole, pineapple pico de gallo, sour cream and topped with infused breadcrumbs!

Course: Dinner
Cuisine: Tex-Mex
Servings: 6
Calories: 535 kcal
Author: Nidhi Bothra
Ingredients
  • 3 cups whole grain macaroni , boiled
Cheese Sauce
  • 2 tbsp butter , unsalted
  • 1 tbsp olive oil
  • 3 tbsp all purpose flour
  • 4 cups milk
  • 1 cup sharp cheddar
  • 1/2 cup parmesan cheese
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • salt  to taste
Guacamole
  • 2 avocados
  • 2 tsp jalapenos
  • 2 tbsp cilantro
  • lime juice  to taste
  • salt  to taste
Pico de Gallo
  • 1 cup tomatoes , deseeded and chopped
  • 1 cup pineapple , finely chopped
  • 1/2 cup onions , finely chopped
  • 3 tbsp cilantro
  • 1 tsp jalapenos  to spice level
  • 1 tsp hot sauce
  • 1/2 tsp oregano
  • lime juice  to taste
  • salt  to taste
Other Toppings:
  • 1/2 cup sour cream
  • 3 tbsp bread crumbs  mixed with garlic powder, oregano and taco seasoning
  • 3 tbsp tortilla chips , crushed
Instructions
  1. Preheat the oven to 350oF / 175oC.

  2. Boil some water with some salt in a large sauce pan and add the macaroni to it, once it starts boiling. Cook it al dente, because it will finish cooking in the oven. Let the pasta cool.

  3. Create a roux in a large saucepan by melting some butter and adding oil and flour. Whisk it until it becomes light brown and frothy.

  4. Gradually add the milk and whisk it so no lumps form.

  5. Add in the salt, sugar, and black pepper. Keep stirring the sauce until it coats the back of the spoon.
  6. Gradually add in the cheese and stir it so no lumps form. Mix in the macaroni.

  7. Put the Mac and Cheese in a cast iron skillet and top it off with the bread crumb mixture. Bake it for 10 minutes and then broil for a few minutes, until breadcrumbs are golden.

  8. For the guacamole mix together mashed avocados, jalapeños, cilantro, salt, and lemon.

  9. For the pico de gallo, mix together pineapple, tomatoes, cilantro, onions, jalapeños, hot sauce, oregano, salt, and lemon.

  10. Take the Mac and Cheese out of the oven and top it with the guacamole, pico de gallo, sour cream, and some crushed tortilla chips.

Recipe Video

Recipe Notes
  • Use panko breadcrumbs as they are larger and create a nice crunchy topping.
  • I used a hand mixer to get rid of lumps while making the cheese sauce.
  • I have used 2% milk, but you can use whole milk to make rich and creamy.
Nutrition Facts
Taco Mac 'n Cheese
Amount Per Serving
Calories 535 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 14g 70%
Cholesterol 58mg 19%
Sodium 471mg 20%
Potassium 615mg 18%
Total Carbohydrates 54g 18%
Dietary Fiber 6g 24%
Sugars 13g
Protein 21g 42%
Vitamin A 20.4%
Vitamin C 34.3%
Calcium 49.8%
Iron 14.8%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

Mac 'n Cheese, the way our family likes it; with a Mexican twist - baked with guacamole, pineapple pico de gallo, sour cream and topped with infused breadcrumbs! The cheese sauce is really just original, made with cheddar and parmesan.

Roasted Red Pepper Pasta - A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!

Roasted Red Pepper Pasta

If someone were to ask me what a traditional weeknight dinner or meal were to look like, pasta would be the first thing that comes to my mind. And just when the standard marinara or pesto sauce pasta began to feel an all too common dish in my kitchen, I came across a new, delightful base for the classic; roasted red pepper sauce. It’s a robust, velvety, and quite aromatic sauce that’ll bring a nice variety to a family favorite dish!

This version of the sauce featured traditional, oven-charred red peppers, onions, and garlic. Using just a splash of milk and some almonds to bind the sauce, ensured a rich, smokey product with layers of flavor from the alliums! Needing an equally delicious pasta to pair with this sauce, it was decided to use whole grain pasta, which adds a subtle nutty flavor into the meal. The pasta also has some fiber in it so it’s fit for a weeknight meal too.

This roasted red pepper pasta has a gorgeous orange hue and such a balanced texture with the smooth sauce and crisp veggies, that it’s just screaming to be eaten. With all aspects of a great family meal like healthiness and satisfaction kept in mind, this dish will add some much needed variety into your weeknight dinners and a totally satisfying end to your day!

STEP BY STEP VIDEO:


Roasted Red Pepper Pasta - A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!

5 from 2 votes
Roasted Red Pepper Pasta - A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!
Roasted Red Pepper Pasta
Total Time
25 mins
 
A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: pasta
Servings: 4
Calories: 374 kcal
Author: Nidhi Bothra
Ingredients
Sauce
  • 1 cup red peppers
  • 3/4 cup onions
  • 4 cloves garlic
  • 8 almonds
  • 1/2 cup milk , as needed
  • 2 tbsp olive oil
  • 1/2 tsp italian seasoning
  • 1/2 tsp black pepper
  • salt  to taste
Pasta
  • 3 cups whole grain penne , boiled
  • 3 tbsp olive oil
  • 1 cup asparagus , boiled and chopped
  • 1/4 cup onions , chopped
  • 1/2 cup cherry tomatoes , halved
  • 1/2 tsp italian seasoning
  • 1/2 tsp chili flakes
  • tabasco sauce
  • 1/2 cup marinara sauce
  • 1/2 cup parmesan cheese
  • 8 basil leaves , fresh
  • salt  to taste
Instructions
  1. Chop onions, red pepper, and garlic.
  2. Preheat an oven to 375oF/190oC and line a baking tray with some aluminum foil.
  3. Transfer the vegetables and alliums onto the prepped baking tray and toss them with olive oil, Italian seasoning, salt, and pepper. Bake for 10 minutes.
  4. After the vegetables have finished baking, churn them in a food processor with some milk and almonds until it has a sauce like consistency.
  5. Cook the pasta according to the instructions on the package.
  6. Heat olive oil in a saucepan on medium heat. Add in the onions, asparagus, and cherry tomatoes.
  7. Once they have been sautéed for a good 5 minutes, add in the previously blended red pepper purée.
  8. Season with some Italian seasoning, chili flakes, few drops of tabasco sauce, and salt. Also, add some marinara sauce.

  9. Thin the sauce with some milk.
  10. Add in the penne pasta, parmesan cheese, and fresh basil.

  11. Serve with some additional cheese or herbs and enjoy!

Recipe Video

Recipe Notes
  • Any vegetable of your choice can be used (e.g. zucchini, baby spinach, carrots).
  • You can substitute the milk for cream in the sauce for a richer, creamier option.
  • Instead of roasting your own red peppers, you can buy store bought roasted red peppers and they will taste just as delicious.
Nutrition Facts
Roasted Red Pepper Pasta
Amount Per Serving
Calories 374 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 245mg 10%
Potassium 423mg 12%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 7g
Protein 18g 36%
Vitamin A 37.4%
Vitamin C 72.4%
Calcium 19.3%
Iron 9.7%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

Roasted Red Pepper Pasta - A perfect weeknight meal, this whole grain pasta in roasted red pepper sauce is subtly sweet, super velvety, and adds some nice variety to a family favorite dish; pasta!

Summer Citrus Melon Salad - with 3 varieties of succulent melons (honeydew, watermelon, cantaloupe) and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!

Summer Citrus Melon Salad

Melons and mangoes are my weakness. They are so juicy, refreshing and tantalizing that I wait for them to come in season every year! This time for an afternoon barbecue at my friend’s place, I decided to make this refreshing and cool Citrus Melon Salad.

I knew that the combo of using three different types of melons (honeydew, watermelon and cantaloupe) would probably be overpoweringly sweet in a dish. So, keeping this in mind, I made a dressing for the salad that would cut through melons’ flavor, so the sweetness would be enhanced and not suppressed. I mixed together a beautiful array of fresh orange juice, lemon juice, olive oil and maple syrup. The fresh juices added just the right amount of tartness and sweetness to the salad, while the final sprinkle of basil, salt and pepper gave a very zingy, zesty essence to it. Also, subduing the sweetness of melons, initially, I mixed in some cucumber, blueberries and strawberries with them. I finally garnished it with pistachios, pumpkin seeds and feta cheese. The overall garnish left the salad with a gorgeous crunch and a nutty and salty tone!

The Summer Citrus Melon Salad was a huge hit at the barbecue! It was the perfect accompaniment and went really well with some fruity mimosas and seasonal coolers! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!

STEP BY STEP VIDEO:

Summer Citrus Melon Salad - with 3 varieties of succulent melons (honeydew, watermelon, cantaloupe) and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!Summer Citrus Melon Salad - with 3 varieties of succulent melons (honeydew, watermelon, cantaloupe) and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!

5 from 1 vote
Summer Citrus Melon Salad - with 3 varieties of succulent melons (honeydew, watermelon, cantaloupe) and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!
Summer Citrus Melon Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

With 3 varieties of succulent melons and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!

Course: Lunch, Salad
Cuisine: American
Servings: 4
Calories: 118 kcal
Author: Nidhi Bothra
Ingredients
Salad
  • 1/2 cup honeydew
  • 1/2 cup watermelon
  • 1/2 cup cantaloupe
  • 1/4 cup strawberries
  • 1/2 cup cucumber
  • 1/4 cup blueberries
  • 1/2 tsp lemon zest
  • 1/2 tsp orange zest
  • 1/2 tsp ginger
  • 1/4 cup olive oil
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 tsp pepper
  • 3 tbsp basil , fresh
  • 1/4 tsp cumin powder , roasted
  • 2 tbsp maple syrup
  • salt  to taste
Garnish
  • feta cheese
  • mixed nuts
  • pumpkin seeds
Instructions
  1. Zest a lemon and an orange.
  2. Finely chop a 1/2 inch knob of ginger.
  3. Chop some fresh basil leaves.
  4. In a small bowl, combine the orange and lemon zest, ginger, orange juice, olive oil, lemon juice, salt, pepper, basil, roasted cumin seeds, and maple syrup. Whisk the ingredients together and set the bowl aside.
  5. In a larger bowl add melons, strawberries, blueberries, and cucumbers.
  6. Pour the dressing over the salad and give it a nice toss.
  7. Garnish with some feta cheese, mixed nuts, pumpkin seeds, and serve on a bed of greens. Enjoy!

Recipe Video

Nutrition Facts
Summer Citrus Melon Salad
Amount Per Serving
Calories 118 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 56mg 2%
Potassium 259mg 7%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 15g
Protein 1g 2%
Vitamin A 19.4%
Vitamin C 50.7%
Calcium 3.9%
Iron 1.4%
* 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 InstagramFacebookTwitterPinterestTumblr and share your creation with me!

Summer Citrus Melon Salad - with 3 varieties of succulent melons (honeydew, watermelon, cantaloupe) and a bold, sweet and spicy dressing, this salad is undoubtedly fresh and juicy! Try it for your next picnic or potluck party and bask under the sun enjoying the refreshing story told by this melon salad!

Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!

Watermelon Mango Shrikhand

The summer break is finally here and to celebrate the beginning of it, I kept a small lunch party at home for all of my friends and their kids. Thinking about the menu , I decided on classically refined Indian cuisine with a scrumptious, cold desert called Shrikhand. It’s a popular Indian dessert made with sweetened yogurt and  saffron. I put my own twist on it by adding in some juicy, seasonal fruits.

I first picked up some mango and puréed it into a pulp consistency for a contrast in texture and taste. I felt that the balance between a rich texture and tangy taste would really add some dimension to this dish, especially since it usually is very standard. To enhance the taste of yogurt (hung curd/Greek yogurt) which is the main hero of this dessert, I mixed some freshly diced watermelon and cardamom in it. Then, I added a pinch of salt to balance the overall sweetness of dessert and finally topped it with fresh mango pulp, giving it a complete “summer” feel. Lastly, the garnishing of saffron, nuts, and blueberry created a nice crunch on top and added to the aesthetic appeal of the Shrikhand.

This modern take on the traditional Shrikhand is super easy to make and has various health benefits. The yogurt aids the digestion, while watermelon and mango keep the body cool in the heat. The addition of these fresh fruits also increased the taste of dessert greatly.

Try this recipe and serve it in a glass bowl like I did to clearly display the bright contrast of colors. Serve it as a dessert with hot spicy Indian food or use it as a parfait for breakfast by adding some oats and coconuts; both the ways this dessert is going to leave you with a sweet memory.

STEP BY STEP VIDEO:


Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!

Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!

5 from 1 vote
Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!
Watermelon Mango Shrikhand
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!
Course: Breakfast, Dessert
Cuisine: Indian
Servings: 4
Calories: 69 kcal
Author: Nidhi Bothra
Ingredients
Watermelon Base
  • 2 cup yogurt  (hung curd or greek yogurt)
  • 1.5 cup watermelon , diced
  • 4 tbsp sugar
  • 2 tbsp milk
  • 1/4 tsp saffron , soaked in milk
  • 1/4 tsp cardamom powder
  • pinch of salt
Mango Topping
  • 1 cup mango
  • sugar , according to mango sweetness
  • 2 tbsp water   for grinding
Garnish
  • saffron  strands
  • almond , finely chopped
  • pistachio , finely chopped
  • blueberries
Instructions
  1. If you are using Greek yogurt, place it into a strainer (with paper towels) or a cheesecloth for 3-4 hours. Then, strain it and transfer it into another bowl.
  2. Add the sugar to either your hung curd or strained Greek yogurt and churn the mixture with an electric mixer or whisk it together.
  3. Soak the saffron in the milk.
  4. Mix together your yogurt and sugar mixture, diced watermelon, salt, saffron milk, and cardamom powder. Fold the ingredients together.
  5. Add the mango and water/sugar to desire into the blender and purée it until it’s smooth. Strain the mango purée into a separate bowl.
  6. Take small serving bowls and layer it with the watermelon base and mango purée on top.
  7. Chill for one hour in the fridge.
  8. Garnish with nuts, saffron, cardamom powder, and some fruits. Enjoy!

Recipe Video

Recipe Notes
  • Use it as a parfait for breakfast by adding some oats and coconuts.
Nutrition Facts
Watermelon Mango Shrikhand
Amount Per Serving
Calories 69
% Daily Value*
Sodium 5mg 0%
Potassium 143mg 4%
Total Carbohydrates 16g 5%
Sugars 15g
Vitamin A 15.4%
Vitamin C 23.8%
Calcium 1.8%
Iron 1.1%
* 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?

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

Watermelon Mango Shrikhand - cold, refreshing, creamy and absolutely delicious! A traditional saffron and cardamom Shrikhand made with rich, creamy yogurt, but with a twist of seasonal fruits. Diced watermelon in the yogurt and a layer of mango puree on the top, make this impeccable dessert modern, perfect to beat the summer heat, and even more irresistible!