Latest Posts

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Sprouted Chickpeas Mango Pickle

Published by

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

It has a super acidic flavor profile with little bits of sweetness coming through from the mango. Complimented with the nuttiness of the sprouted chickpeas, the pickle is like a breath of fresh air. It’s light, spicy, and most importantly, nutritious!

The fermentation process that takes place over the course of multiple days develops probiotic bacteria that help in digestion and regulate the production of stomach acid. With the sprouted chickpeas that are super high in protein and low in fat, the pickle is a well rounded condiment!

Enjoy it with a fresh thali or curry and naan and savor its tangy, acidic flavor. It’s the best pop of color to brighten up your meal!

 
Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

5 from 2 votes
Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!
Print
Sprouted Chickpeas Mango Pickle
Prep Time
15 mins
Fermentation
1 d
Total Time
15 mins
 

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Course: Pickles, Side Dish
Cuisine: Indian
Keyword: mango, probiotic, superfood
Servings: 1 jar
Calories: 980 kcal
Author: Nidhi Bothra
Ingredients
Instructions
Pickle Recipe:

  1. Rinse the mango with water and then dry it. Peel and dice it into 1/2 inch cubes. Put that in a bowl. Grate some mango and add it in the same bowl.

  2. Add the sprouted chana (see recipe below), salt, turmeric, and yellow mustard seeds and mix well. Keep it aside on the counter and cover with a cheesecloth for 24 hours. Within that 24 hours keep it in the sun for 3-4 hours.

  3. Roast the fennel seeds, fenugreek seeds, and kalonji seeds for 1 minute until they are fragrant. Grind them in a mortar and pestle coarsely.

  4. Now mix the roasted spices, pickle masala, green chilies to the mango mixture.

  5. Heat the mustard oil in a small pot until it reaches its smoking point. Let it cool completely and add it to the mango mixture.

  6. Taste the pickle and adjust it to your taste. The taste should be slightly salty as it’s a compliment for a main dish. Leave it on the counter for two to three days to let the ingredients ferment together and develop the acidity. Now, keep it in the fridge. You can enjoy it for 2 months!

Sprouted Chickpeas Recipe #1 (in a container) - I use this method
  1. Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
  2. Drain and rinse the chickpeas using a strainer the chickpeas and put them it into an air tight container. Make sure there’s no excess water. Put it in a warm place.
  3. Every 5-6 hours sprinkle the chickpeas with water and mix them. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
  4. When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Sprouted Chickpeas Recipe #2 (in a muslin cloth):
  1. Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
  2. Drain and rinse the chickpeas and put them it into a damp cheesecloth and then put it in a container with a lid half-on.
  3. Sprinkle it with water every 5-6 hours for 12 hours. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
  4. When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Recipe Notes
  • If you want to use less oil, you can use only 2 tbsp of the mustard oil because it’s just supposed to cover all the mangoes.
  • Make sure the chickpeas are dry before adding them to the pickle otherwise the pickle will mold.
  • You can increase the spice level to your taste by adding some red chili powder.
Nutrition Facts
Sprouted Chickpeas Mango Pickle
Amount Per Serving
Calories 980 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 7g 35%
Sodium 258mg 11%
Potassium 1058mg 30%
Total Carbohydrates 91g 30%
Dietary Fiber 10g 40%
Sugars 31g
Protein 18g 36%
Vitamin A 58.2%
Vitamin C 102.9%
Calcium 20.6%
Iron 29.8%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) – Instant Pot or Stovetop

Published by

Nestled among the Himalayas in Southern Asia, Nepal is a beautiful landlocked country with towering mountains and glistening rivers. Its background is intertwined with monarchies and royalty, making the country’s cuisine rich and hearty not only for the kings and queens, but for the cold weather. They have some of the most delicious daals and curries anywhere on this planet! One of my personal favorites is Kwati, a mixed lentil stew that is specific to the mountain regions of Nepal!

It’s packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

There’s chickpeas, garbanzo beans, kidney beans, chana daal, black eye beans, whole moons daal, split yellow gram, whole black gram, and many more nutritious legumes that come together for the ultimate texture! It’s traditionally made with whole lentils, but I added some split lentils to thicken the texture because they cook faster and become soft. The other lentils should be left whole to add some structure to the daal.

It’s perfect as a side with naan or just by itself! Enjoy it for a warming flavor that’ll make you feel good from the inside out!

STEP BY STEP VIDEO:

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

5 from 1 vote
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!
Print
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop
Prep Time
15 mins
Cook Time
45 mins
 

Nepali Kwati Daal - Mixed Lentil Stew (Instant Pot or Stovetop) - packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Course: Main Course
Cuisine: Indian, Nepali
Keyword: instant pot, lentils
Servings: 8
Calories: 228 kcal
Author: Nidhi Bothra
Ingredients
Lentils:
Others:
  • 3 to medium tomatoes , finely chopped
  • 1 1/2 medium onion , finely chopped
  • 2 tbsp tomato puree
  • 1 tsp green chilies
  • 1 tbsp garlic , minced
  • 1 tbsp ginger , minced
  • 1 inch ginger , sliced
  • 1 clove garlic , sliced
  • 3 dried red chilies
  • 1/2 tsp carom seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder , or paprika powder or cayenne pepper
  • 3 tbsp ghee , or oil
  • 3 1/4 cup water
  • 1 tbsp lemon juice
  • salt  to taste
Instructions
Instant Pot
  1. Wash and soak the lentils for 6-8 hours, ideally overnight. Drain the lentils after soaking.

  2. Turn the instant pot on sauté mode and add the ghee, carom seeds, and cumin. Sauté for 2 minutes and add minced ginger, minced garlic, and green chilies.

  3. Sauté for one minute and add onions and sauté until translucent. Add the tomatoes, tomato paste, 1/2 the turmeric powder, red chili powder, and 1/4 cup water.
  4. Simmer until the tomatoes become tender, which should take 7-8 minutes. Take this mixture out into a separate bowl.

  5. In the same pan add the rinsed lentils, 3 cups water, sliced garlic, sliced ginger, salt, and remaining turmeric. Turn the instant pot on bean mode and put the top on sealing. Make sure to natural release.

  6. Open the instant pot and put it on sauté mode. Add the tomato mixture and add some water if you want to thin out. Sauté for 5-10 minutes, add lime juice and your Kwati dal is ready!

  7. Garnish with cilantro and enjoy with naan bread, tandoori roti or rice!

Stove-Top

  1. In a pressure cooker, add the soaked lentils, salt, 1/2 the turmeric, sliced ginger, sliced garlic, and 3 cups water. Put the lid on and cook for 4-5 whistles on medium heat, but do the first whistle on high.

  2. In a separate pan, add ghee, cumin seeds, carom seeds, and dried red chilies and sauté for a minute. Add the minced ginger, garlic, and green chilies and sauté for another minute.
  3. Add chopped onions and sauté till translucent. Add tomatoes, tomato paste, the remaining turmeric, and 1/4 cup water. Simmer until the tomatoes are tender.
  4. Open the pressure cooker and give the lentils a mix. Add this into the pan with the tomato mixture.

  5. Simmer for 10 minute on low flame and it’s ready! Add lemon juice and garnish with cilantro!

Recipe Video

Recipe Notes
  • You can cover the instant pot with a lid when you are sautéing to minimize splatter.
  • Enjoy the Kwati with naan bread, tandoori roti, biryani or plain rice.
Nutrition Facts
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop
Amount Per Serving
Calories 228 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 30mg 1%
Potassium 579mg 17%
Total Carbohydrates 30g 10%
Dietary Fiber 7g 28%
Sugars 4g
Protein 12g 24%
Vitamin A 12.6%
Vitamin C 13%
Calcium 7.6%
Iron 19.7%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

No-Bake Power Energy Bites

Published by

These nutritious, wholesome No-Bake Power Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes!

With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this. It tastes just like cookie dough, but without any of the preservatives, fat, or sugar and has orange zest for a subtle fruit undertone!

It’s the perfect snack that you can indulge in without feeling guilty! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry!

 

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

No-Bake Oats & Nuts Energy Bites – Ingredients

5 from 2 votes
These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.
Print
No-Bake Power Energy Bites
Prep Time
15 mins
Total Time
15 mins
 

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry!

Course: Breakfast, Snack
Cuisine: American
Keyword: dates, flaxseed, nuts, oats
Servings: 20 pieces
Calories: 48 kcal
Author: Nidhi Bothra
Ingredients
Energy Bites
  • 1 cup dates , pitted
  • 1 cup old fashioned rolled oats , toasted
  • 1/4 cup coconut , shredded and unsweetened
  • 2 tbsp dried cranberries , diced
  • 2 tbsp dried goji berries , diced
  • 1/4 cup almonds , chopped
  • 1/4 cup pistachio , chopped
  • 1 tbsp flax seeds
  • 1 tbsp chia seeds
  • 1 1/2 tsp orange zest
  • 1/2 tsp salt , pink himalayan
Coatings
  • old fashioned oats , toasted
  • sesame seeds
  • pistachio powder
  • matcha powder
  • cocoa powder
  • freeze dried raspberry , crushed
Instructions

  1. Soak the date some warm water for 15 minutes and then drain them.

  2. In a food processor, pulse the nuts and oats so they are coarsest ground. Transfer to a bowl.

  3. Put the date, goji berries and cranberries in the food processor and coarse grind it. Add everything else, including the nuts and oats we just took out, and pulse till smooth.

  4. Roll them into small balls that are 1 inch in diameter. Coat in the different coatings and enjoy!
Nutrition Facts
No-Bake Power Energy Bites
Amount Per Serving
Calories 48 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 59mg 2%
Potassium 101mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 0.4%
Calcium 1.6%
Iron 2.6%
* 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!

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Plum-Beet Gazpacho (Cold Soup)

Published by

Packed with fresh, juicy fruits and vegetables, this Plum-Beet Gazpacho is bursting with summery flavor in every bite. Combining Mediterranean spices and universal deliciousness, this cold soup is truly irresistible!

Made with a few simple ingredients that are available in most places around the world, the gazpacho is easy to whip up. All the magic happens in the blender where plums, beets, water, avocado, honey, and mint are blended into one tasty drink!

Traditionally from the Andalusia region of southern Spain, this gazpacho puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas as the Spanish would, and enjoy this vibrant flavor during the heat of summer!

STEP BY STEP VIDEO:

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

5 from 2 votes
Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!
Print
Plum-Beet Gazpacho Cold Soup
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Packed with fresh, juicy fruits and vegetables, this Plum-Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Course: Appetizer, Drinks, Soup
Cuisine: Fusion, Spanish
Keyword: avocado, beetroot, plum
Servings: 8
Calories: 54 kcal
Author: Nidhi Bothra
Ingredients
  • 2 beetroot , small
  • 4 plums , medium sized, peeled and diced
  • 1/2 cucumber , small, peeled and diced
  • 1/2 avocados , diced
  • 3 tbsp red wine vinegar  or apple cider vinegar
  • 1/2 tsp paprika
  • 1 clove garlic , optional
  • 1/4 cup mint
  • 2 tsp honey , based on sweetness of plums
  • salt  to taste
  • 3 cups iced water
Garnish
  • microgreens
  • garlic olive oil
  • yogurt , mixed with honey
  • salt  to taste
  • onions , finely chopped
  • cucumber , finely chopped
  • avocados , finely chopped
  • corn
  • mint
  • edible flowers
Instructions
  1. In a large saucepan, add your beets and cover them fully with water. Boil them on medium heat for 7-10 minutes or until fork tender. Drain the water and let the beets cool completely.
  2. Transfer the beets and all other ingredients into a blender and churn them with the 3 cups water. The consistency should be slightly runny, but still holding its shape.

  3. Chill for 3 to 4 hours.

  4. Before serving, adjust the spices based on your preferences and garnish with some fresh veggies, spices, and seasoned yogurt (with salt and honey).

Recipe Video

Recipe Notes
  • It is important that the gazpacho is always served chilled.
  • You can use grapes instead of plums.
  • Gazpacho is thick like a soup, but you can adjust the consistency according your preference.
  • This can be made in advance, a day ahead for your parties.
Nutrition Facts
Plum-Beet Gazpacho Cold Soup
Amount Per Serving
Calories 54 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 18mg 1%
Potassium 212mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 1g 2%
Vitamin A 5.7%
Vitamin C 8%
Calcium 1.3%
Iron 2.5%
* 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!

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Tandoori Tacos with Avocado Crema

Published by

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Tandoori tacos are a scrumptious reincarnation of the original. They have chunks of paneer and a colorful spread of vegetables which are roasted and marinated in tandoori spices to have that authentic Indian flavour. The preparation of fresh avocado crema adds some piquant Mexican fun while the pickled purple cabbage and onion add a pickly thrill to it.

These tandoori tacos are a must try for taco lovers. If you are looking for a good option for Sunday brunches or children’s lunch boxes, these are perfect! It’s a complete heart winning preparation with all the spicy, smokey, and zesty flavor can imagine, all rolled into one tortilla!!

STEP BY STEP VIDEO:

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

5 from 1 vote
Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.
Print
Tandoori Tacos with Avocado Crema
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Indian, Mexican
Keyword: paneer, party, tofu
Servings: 4
Calories: 379 kcal
Author: Nidhi Bothra
Ingredients
Vegetable Filling:
  • 1 cup black beans , boiled
  • 1/2 cup zucchini , cubed
  • 1/2 cup red onions , chopped
  • 1/2 mixed color bell peppers , chopped
  • 1/2 grilled corn
  • 2 tsp garlic , minces
  • 2 tbsp oil
  • 1 tbsp taco seasoning
  • 3 tbsp salsa , hot
  • 1/2 tsp oregano
  • 1 tsp lemon juice
  • salt  to taste
Tandoori Paneer (Tofu):
Avocado Crema:
  • 2 avocados
  • 2 tbsp jalapenos
  • 1 garlic cloves
  • 1/4 cup yogurt (hung curd or greek yogurt)
  • 1/4 cup water
  • 1/2 tsp salt
  • splash of lemon juice
Slaw:
  • 1/2 cup purple cabbage , diced
  • 1/2 cup arugula , diced
  • 1 tsp olive oil
  • salt  to taste
  • splash of lemon juice
Tortillas:
  • 12 mini tortillas
Garnish:
  • jalapenos , sliced
  • radish , sliced
  • feta cheese , crumbled
  • lemon juice
Instructions

  1. For the paneer (or tofu)  marination, mix all of the ingredients in a bowl and whisk together. Put in the pieces of paneer (or tofu) and set aside for 15-20 minutes. Overnight would work great too.

  2. Preheat the oven to 350.

  3. Blend all of the ingredients for the avocado crema in a food processor. Set aside in a separate bowl.

  4. Mix all of the ingredients for the slaw and set aside in a separate bowl.
  5. For the veggie filling, grill everything in a saucepan on high heat until the vegetables have browned and flavors are incorporated. Set aside in a bowl.

  6. Grill the paneer (or tofu) for 7-8 minutes in a baking tray. It should get a nice char on the outside. This step can also be done on the stove too with a pan. Either way, don’t dry out the paneer.

  7. Time to assemble! Grill the tortillas and add a layer of slaw. Then top it with the vegetables and pant, finally drizzling it with the crema. Garnish with some jalapeños, lime, radish, and feta!

Recipe Video

Nutrition Facts
Tandoori Tacos with Avocado Crema
Amount Per Serving
Calories 379 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 30mg 10%
Sodium 197mg 8%
Potassium 880mg 25%
Total Carbohydrates 29g 10%
Dietary Fiber 12g 48%
Sugars 5g
Protein 17g 34%
Vitamin A 14.5%
Vitamin C 53.6%
Calcium 37.2%
Iron 10.9%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Cracked Wheat Smoothie Bowls – Instant Pot or Stovetop

Published by

Packed full of antioxidants, vitamins, and probably the most aesthetically pleasing breakfast to look at, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat!

The magic all starts with a quick, 15 mins in the Instant Pot that can be made the night before or in the morning, making it totally customizable to your schedule. Simply mix in your flavors, I used matcha, saffron-turmeric, and vanilla essence, and add your toppings!

To really extract the most out of my breakfast, I usually add some fresh berries, in season fruits, dried coconut, and chia or hemp seeds. They’re a lovely blend of flavors and textures, perfect for that energizing start you need early in the morning!

Perfect as a super healthy, super delicious breakfast, these cracked wheat smoothie bowls can also double as an easy snack! Flavor them any way you like and top them with some superfood toppings for the best breakfast you’ve ever tasted!!

STEP BY STEP VIDEO:

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Matcha Cracked Wheat Smoothie Bowl

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Saffron-Turmeric Cracked Wheat Smoothie Bowl

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Vanilla Cracked Wheat Smoothie Bowl

5 from 1 vote
Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!
Print
Cracked Wheat Smoothie Bowls - Instant Pot or Stovetop
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three different flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

Course: Breakfast, Snack
Cuisine: Indian
Keyword: cracked wheat, healthy, matcha, superfood
Servings: 6
Calories: 124 kcal
Author: Nidhi Bothra
Ingredients
Cracked Wheat:
  • 1 cup cracked wheat
  • 3 cup water
  • 1/2 tsp ghee
  • 2 cups warm milk
  • pinch himalayan salt
  • 1/4 cup jaggery , or any sweetener
Matcha Bowl:
  • 1/2 tsp matcha
  • 2 tbsp milk , warm
  • coconut , shredded
  • blueberries
  • chocolate chips
  • pumpkin seeds
  • mango , chopped
  • raspberries, dried
Saffron-Turmeric Bowl:
  • 5 strands saffron
  • pinch turmeric
  • 2 tbsp warm milk
  • pistachio , crushed
  • 1/4 tsp cardamom powder
  • pinch nutmeg
  • pinch cinnamon
  • strawberries , chopped
  • banana , sliced
  • coconut , shredded
Vanilla Bowl:
  • 1/8 tsp vanilla essence
  • pistachio , crushed
  • blueberries
  • kiwis , chopped
  • mango , chopped
  • strawberries , chopped
Instructions

  1. Switch the Instant Pot on sauté mode, adding the cracked wheat and let it roast until fragrant.

  2. Add in the water and salt and close the lid and cook on high pressure for 12 minutes. Make sure it is on natural release.

  3. Open the lid and stir the cracked wheat. Put it back on sauté mode and add the milk and jaggery. Cook for 5 minutes until it thickens.

  4. Divide it into three equal bowls and you’re ready to flavor.
  5. For the matcha bowl, use about 1 cup of the cracked wheat and soak the matcha powder in the warm milk for 5 mins. Stir it in and then top with the various toppings.

  6. For the saffron-turmeric bowl, use another one cup of cracked wheat and put the saffron/turmeric/nutmeg/cinnamon in warm milk for 5 minutes. Stir it in the cracked wheat and top with the various toppings.

  7. For the vanilla bowl, stir in some vanilla essence into another 1 cup of cracked wheat and top with the toppings.
  8. You can make the remaining cracked wheat into which ever flavor you like and enjoy a delicious start to your morning!
Stove-Top

  1. For making the cracked wheat, roast it in the pressure cooker with ghee. Then add the water and salt and cook for 2 whistles. The first whistle should be on high flame and the second on medium heat. Switch off the gas and release the pressure. Open it up, add milk and jaggery and cook on medium heat for 5 minutes until it thickens. Then follow the above recipe starting with step 4.

Recipe Video

Recipe Notes
  • Any milk like soy or almond would work just as well here.
  • Coconut oil works instead of ghee as they both give it a nice toasty flavor.
  • You can use any toppings that you want with these different flavors!
  • If you want to store the cracked wheat, just put it in the fridge once you open the Instant Pot (before you add the 2 cups milk). When you want to eat it, about 2-3 days later at most, just stir in the milk, sugar, flavor, and toppings.
  • It can also be enjoyed hot or cold depending on your preferences.
Nutrition Facts
Cracked Wheat Smoothie Bowls - Instant Pot or Stovetop
Amount Per Serving
Calories 124 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 1mg 0%
Sodium 9mg 0%
Potassium 112mg 3%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 3g 6%
Vitamin A 12%
Vitamin C 10%
Calcium 1.3%
Iron 5.8%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Instant Pot Cracked Wheat Smoothie Bowls - Packed full of antioxidants and vitamins, these cracked wheat smoothie bowls feature a super food twist! They look and taste just like smoothie bowls and even have the same fresh fruit and toppings, but they are extra healthy because of the yummy cracked wheat! Try it in three flavors - Saffron-Turmeric, Vanilla and Matcha for a healthy, super delicious breakfast or as an easy snack!

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Rainbow Rasgulla

Published by

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!!

It’s super easy to make and only requires a few accessible ingredients! Whisk together some vanilla ice cream until it’s fluffy and add in some rasgullas. Garnish with fresh fruit of all colors, chocolate shavings and drizzle, and spun sugar.

The combination of sweet and sour or crunchy and creamy creates a gorgeous melody of flavors and textures. Full of life and vibrant to not only eat, but also to look at, serve this to your friends or families this Holi to add some color to their day!

STEP BY STEP VIDEO:

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

5 from 2 votes
This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!
Print
Rainbow Rasgulla
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Course: Dessert
Cuisine: Fusion, Indian
Keyword: festive, ice cream, sweet
Servings: 8
Calories: 256 kcal
Author: Nidhi Bothra
Ingredients
  • 1 can rasgulla , store bought, 16-18 pieces
  • 1 pint vanilla ice cream
  • 6 strawberries , finely chopped
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 2 kiwis , finely chopped
  • 6 kumquats , thinly sliced
  • 2 tbsp shaved chocolate
  • 3 mint leaves
  • 4 tbsp melted chocolate
  • 2 tsp freeze dried raspberry powder
  • 2 tsp pistachio , coarsely crushed
  • 4 cup ice water
  • spun sugar or praline
Instructions
  1. Prepare 3 large bowls. In one add ice water, add your rasgullas (with the sugar syrup discarded) in the other and semi-melted vanilla ice-cream (3/4 pint) in the last one.
  2. Take one rasgulla and wash it with the ice water and lightly squeeze out the sugar syrup. This will make it nice and fluffy. Put it in the vanilla ice cream bowl. Repeat this with the rest of the rasgullas. Change the water when it becomes cloudy.
  3. Add the rest of the melted ice cream (1/4 pint) into the same bowl and press the rasgullas so they are fully submerged.
  4. Chill the bowl in the freezer for 4-5 hours.
  5. Decorate with the fruits, mint leaves, pistachio, freeze dried raspberry powder, chocolate shavings, melted chocolate, and spun sugar (or praline).
  6. To make spun sugar, melt about 3 tbsp sugar on medium heat and turn the gas off when it becomes light brown. Stir vigorously to cool and the color will slightly darken. When it becomes more viscous and thickens, drizzle some onto a piece of parchment paper by moving a spoon back and forth quickly. Pop it in the fridge for 5 minutes and it’s ready to go!

Recipe Video

Recipe Notes
  • Any fruit works well as a garnish for this dish as it just adds some acidity to balance the sweetness. Even fruit syrups would work really well.
  • Instead of spun sugar, you can use praline or anything other crunchy ingredient you want.
Nutrition Facts
Rainbow Rasgulla
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 55mg 2%
Potassium 241mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 17g
Protein 2g 4%
Vitamin A 6.7%
Vitamin C 41.8%
Calcium 9.9%
Iron 1.7%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Healthy Millet Soup with Achari Flatbread Crackers – Bajre Ka Raab

Published by

Made with real, natural ingredients for health, this Millet soup (Bajre ka Raab) is like heaven in the winter! Featuring a smooth, earthy soup with bursts of freshness from some fresh vegetables like corn and peppers, it’s a lovely drink that’ll not only fight off a cold, but make you feel warm even at the height of winter!

Winter is a time of the year when the fun of eating is doubled! The cold freeze not only extends your will to eat something hot but also enlarges your appetite. Well, for such food lovers and cooking enthusiasts, here comes a very delicious and healthy soup straight from my homeland.

Millet aka bajra is a cereal grown in varied parts of the world, and the soup or raab of it is an invention which dates back to centuries. Raab is a very dilute drink made by cooking bajra in ghee and mixing it with yogurt. The entire combination of bajra and ghee is very nourishing for the body while the add-ons of fresh corn and bell peppers give an exciting twist to this traditional recipe.

Millet has numerous health benefits. It controls diabetes, reduces cholesterol, trims weight and aids in digestion. It is a perfect home remedy to fight cold and sore throat; the prominent winter diseases. Consuming it in place of milk, also reduces the production of cough in the body.

It is super easy to make this soup and the goodness of it is just amazing! Sipping a bowl of warm raab not only makes you feel full for hours, but also renders a very cozy, comforting and earthy feel. Try it this winter with some spicy flatbread crackers and enjoy the warmth of this recipe!!

STEP BY STEP VIDEO:

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

 

5 from 2 votes
Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!
Print
Healthy Millet Soup with Achari Flatbread Crackers - Bajre Ka Raab
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Course: Soup
Cuisine: Indian
Keyword: healthy, millet
Servings: 6
Calories: 150 kcal
Author: Nidhi Bothra
Ingredients
Millet Soup
  • 1 cup yogurt
  • 1/4 cup millet flour (bajra)
  • 3 1/2 cup water
  • salt  to taste
  • 1 tsp sugar
  • 1/4 cup corn , boiled
  • 3 tbsp mixed color bell peppers , chopped
  • 2 tbsp carrots , finely chopped
  • 2 cups cilantro , finely chopped
  • 3 tsp ghee
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper , freshly crushed
  • 1 green chilies , optional
Achari Flatbread Crackers
  • 12 flatbread crackers
  • 1/4 cup onions
  • 3 tbsp corn , boiled
  • 3 tbsp mixed color bell peppers , chopped
  • 2 tbsp carrots , finely chopped
  • 1/2 tsp green chilies
  • 1 tbsp cilantro
  • 2 tbsp mixed pickle , store bought
  • 4 tbsp cheese , grated
Instructions
  1. Mix the millet flour and yogurt until it is smooth. Now, whisk in the water and salt, stirring consistently to avoid lumps.
  2. Pour this mixture into a large saucepan and bring it to a boil. Make sure to keep stirring, otherwise it will start to curdle.
  3. Turn the flame on low-medium and simmer for at-least 15-20 minutes or until it thickens. Adjust the salt and add the sugar, black pepper, and vegetables. Save the cilantro for the garnish.
  4. Mix it together and turn off the gas. The millet soup is ready to serve and can be topped with ghee, chilies, and cilantro.

  5. For the achari flatbread crackers, mix together the onion, corn, bell peppers, chili, cilantro, carrots, and pickle.

  6. Add a few spoonfuls of the mixture on each of the flatbreads and top with a thin layer of cheese.
  7. Bake them in an air fryer on 370 degrees for 5 minutes (oven - on 350 degrees till the cheese is melted) and serve with the millet soup! Enjoy!

Recipe Video

Recipe Notes
  • The soup can be made a day before if needed for a party or event. Just add water when rehearing to balance the consistency.
  • Definitely do not skip out on the spicy flatbread, it pairs with the soup very well.
  • The vegetables should be fresh and crunchy, so add them at the end when the soup is ready.
  • You can use any store bought mixed pickles. I used Mother's Recipe Mixed Pickles.
Nutrition Facts
Healthy Millet Soup with Achari Flatbread Crackers - Bajre Ka Raab
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 162mg 7%
Potassium 224mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 44.3%
Vitamin C 13%
Calcium 15.9%
Iron 3.8%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Paneer Coconut Masala – Instant Pot or Stovetop

Published by

An Asian inspired twist on the timeless Indian classic, this coconut gravy paneer is a harmonious blend of coconut milk and tomatoes, all at once. The creamy pieces of paneer soak up all of the goodness and are packed full with flavor.

The magic all starts in the Instant Pot with a classic paneer gravy with tomatoes, onions and spices. Once that’s ready, we introduce the coconut milk, which makes for a lovely combo. It also has vegetables like baby corn, bell peppers, and onions for a great freshness. The tartness of the tomatoes, the spice of the chili, and the floral flavor of the coconut is the most delicious mix! Serve it to you family, friends, and guests, and leave them hungry for more!

STEP BY STEP VIDEO:

Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect dish! Enjoy this with paratha, naan bread or rice!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

 

5 from 3 votes
Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect dish! Enjoy this with paratha, naan bread or rice!
Print
Paneer Coconut Masala - Instant Pot or Stovetop
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: coconut, curry, paneer
Servings: 6
Calories: 219 kcal
Author: Nidhi Bothra
Ingredients
  • 1 medium onion , chopped
  • 3 tomatoes , finely chopped
  • 1/2 inch ginger , minced
  • 1 tsp garlic , minced
  • 1 tsp green chili , finely chopped
  • 2 cups paneer , diced
  • 2 tbsp oil
  • 1/4 cup tomato puree
  • 1 tbsp butter
  • 2 tbsp cashewnut paste
  • 1/4 cup coconut milk
  • 1/2 tsp all purpose flour , mix into coconut milk
  • 1 tbsp tomato ketchup
  • 1 tsp honey
  • salt  to taste
  • 1/2 cinnamon stick
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1/4 cup water
  • 1 1/2 tsp coriander powder
  • 1 tsp kasoori methi
  • 1/2 tsp garam masala
  • 1/4 cup red, green, orange peppers , diced
  • 1/4 cup baby corn , chopped
Instructions
Instant Pot

  1. Switch the Instant Pot on sauté mode. Add oil, butter, cumin seeds, cinnamon stick, ginger, garlic and green chilies. Sauté for 1 minute.

  2. Add onions and sauté for 4-5 minutes till onions are translucent.

  3. Add cashew nut paste.

  4. Mix the coconut milk and flour so it doesn’t split. Put it in and sauté for 2 more minutes.

  5. Add chopped tomatoes, tomato purée, tomato ketchup, turmeric powder, red chili powder, coriander powder, kasoori methi and salt.

  6. Add in the water and mix everything together.

  7. Put the lid back on and cook on high pressure for 5 minutes. Make sure it is in the sealed position.

  8. Release the pressure with a towel, open the Instant Pot, and put it in sauté mode.

  9. Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and saute it for a few more minutes, till the oil separates.

  10. Paneer Coconut Masala is ready! Enjoy it with roti, parantha, naan bread or rice.

Stove-Top

  1. Follow steps 1-6 from above in a saucepan over medium heat. Cover it and cook for 7-8 minutes till the oil separates. Make sure to keep stirring in between so that the curry doesn't stick to the pan.

  2. Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and cook on medium heat for 2 more minutes. Paneer Coconut Masala is ready!

Recipe Video

Recipe Notes
  • You can use ginger-garlic-chili paste in the recipe
  • For stovetop recipe, you can add 1/4 cup extra water if the curry looks too dry.
Nutrition Facts
Paneer Coconut Masala - Instant Pot or Stovetop
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 73mg 3%
Potassium 269mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 14%
Vitamin C 21.5%
Calcium 19.7%
Iron 3.9%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Cheese Corn Balls

Published by

Crunchy, tangy, and super creamy, these Cheese Corn Balls are the the yummiest way to indulge! Stuffed with melty cheese bursting corn, this melody of tastes and textures will create heaven in your mouth.

The magic all starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, this appetizer can’t get any more perfect! It’s crisped to perfection without feeling greasy and is the right blend of sweet and sour and crunchy and creamy!

Enjoy it with some bold dipping sauces and share it with friends, family, and guests. It’s sure to put a smile on the face of whoever eats it and brighten their day!!

STEP BY STEP VIDEO:

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

 

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

4.5 from 2 votes
Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!
Print
Cheese Corn Balls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Course: Appetizer, Snack
Cuisine: Indian
Keyword: party
Servings: 20 pieces
Calories: 64 kcal
Author: Nidhi Bothra
Ingredients
  • 6 slices bread
  • 1/2 cup corn , fresh
  • 1/4 cup hung curd or greek yogurt
  • 1/2 cup paneer , grated
  • 1/2 cup mozzarella cheese  or any melty cheese
  • 1/2 tbsp ginger , grated
  • 1/2 tbsp green chili , minced
  • salt  to taste
  • 1/2 tsp red chili flakes
  • 1 tsp lemon juice
  • 1/2 tsp black pepper , freshly ground
  • 1/4 cup cilantro , chopped
  • 1/2 cup breadcrumbs
  • 1 tsp sesame seeds , black and white
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning  or any mixed herb
  • oil  for frying
Instructions

  1. Trim the crust off of the bread and cut it into fourths. Put these pieces into a food processor and process them, making sure they are a very fine mixture.

  2. Move the bread into a large bowl and add in the yogurt. Incorporate the yogurt into the bread mixture using the back of the spoon. The yogurt is needed to add sourness, but should not make the bread soggy since more moisture will be added.
  3. In the food processor, add corn and just pulse it once. Add it into the large bowl with the bread mixture.
  4. Add the paneer, cilantro, cheese, ginger, green chili, salt, pepper, and chili flakes. Mix it well together.
  5. Shape the mixture into small round balls about 1.5 inches in diameter. Heat up the oil on the stove in a large saucepan.
  6. Mix the garlic powder, breadcrumbs, sesame seeds, and Italian herbs in a small bowl.
  7. Roll the cutlets in the breadcrumbs and fry on medium heat until they are golden brown.
  8. Serve with srirancha (mix equal parts of ranch and sriracha), ketchup, and hot sauce! Enjoy!

Recipe Video

Recipe Notes
  • Corn cutlets can be made a day or two ahead for a party. Just make sure not to coat them with breadcrumbs. Store them in the fridge in between two kitchen towels to make sure they don’t get too moist.
  • I used everything bagel seasoning for the breadcrumbs.
  • If the cutlet mixtures too wet, add one or two slices of food processed bread into it.
  • Make sure that your corn is relatively dry before adding to the mixture. You can use a kitchen towels to achieve this.
  • I used Italian five cheese blend for the corn balls.
Nutrition Facts
Cheese Corn Balls
Amount Per Serving
Calories 64 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 86mg 4%
Potassium 38mg 1%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 0.5%
Calcium 6.5%
Iron 2.7%
* 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 Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!