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

Vegetable Badam Tehri (Biryani)

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

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

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

STEP BY STEP VIDEO:

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

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

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

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

Shahi Masala

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

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

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

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

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

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

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

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

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

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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

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

Thai One-Bite Paan Wraps

Thai One-Bite Paan Wraps (Miang Kham)

Thai One-Bite Paan Wraps (Miang Kham) — this sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!

Enjoyed roadside around Thailand and Laos, Miang Kham are usually enjoyed with some protein, so we’ve used crispy tofu instead. Each is meant to be eaten in one bite — just add a spoonful of each topping, a drizzle of the sauce, and you’ll be transported to the streets of Thailand!

WATCH HOW TO MAKE THAI ONE-BITE PAAN WRAPS (MIANG KHAM):

Thai One-Bite Paan Wraps

5 from 2 votes
Thai One-Bite Paan Wraps
Thai One-Bite Paan Wraps (Miang Kham)
Prep Time
15 mins
Cook Time
15 mins
 

Thai One-Bite Paan Wraps (Miang Kham) — this sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!

Course: Appetizer
Cuisine: Thai
Keyword: party
Custom Category: Appetizers, International Cuisine
Servings: 8
Calories: 184 kcal
Author: Nidhi Bothra
Ingredients
Sauce:
  • 3 tbsp shredded coconut , toasted
  • 2 tbsp roasted peanuts , finely chopped
  • 1 inch lemongrass , pounded
  • 2 tbsp shallots (onions) , finely chopped
  • 1 tsp ginger , minced
  • 1 tbsp tamarind pulp
  • 1/2 cup brown sugar , or palm sugar, packed
  • 2/3 cup water
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt , to taste
  • 1/2 tsp red chili flakes
  • 1/2 tsp lemon zest
Crispy Tofu (Optional):
  • 1/2 cup tofu , pressed and finely cubed
  • 1 tbsp soy sauce
  • 2 tsp red chili sauce
  • 2 tsp oil
  • 1 1/2 tsp cornstarch
  • 1/4 tsp salt , to taste
  • 1/4 tsp red chili flakes
Toppings:
  • 20 betel leaf (paan leaves)
  • 1 lemon , finely cubed
  • 3 tbsp ginger , finely cubed
  • 1/4 cup roasted peanuts
  • 2 tbsp thai chilies , finely chopped
  • 1/4 shallots (onions) , finely chopped
  • 1/4 shredded coconut , toasted
Instructions
  1. To make the sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Discard the lemon grass then transfer to a separate bowl and set aside.

  2. To make the crispy tofu, mix together all the ingredients with the tofu. Transfer to an air fryer or oven and cook for 7-8 minutes at 350°F / 175°C until golden brown and crispy. Make sure to give them a shake about halfway through.

  3. To assemble the paan wraps, add a few pieces of ginger, Thai chilies, and lime. Then, add a small spoonful of peanuts, crispy tofu, shallots, and toasted coconut. Finish it off with a spoonful of that sauce and enjoy!

Recipe Video

Nutrition Facts
Thai One-Bite Paan Wraps (Miang Kham)
Amount Per Serving
Calories 184 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 454mg20%
Potassium 152mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 17g19%
Protein 6g12%
Vitamin A 59IU1%
Vitamin C 10mg12%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Vegetarian Christmas Menu

Vegetarian Christmas Menu

Happy holidays!! If you’re looking for some last minute menu ideas for a Christmas Eve dinner party or get together, look no further! ☃️🎁🎄

Vegetarian Christmas Menu

SMALL PLATES / APPETIZERS:
ENTREES:
DESSERTS:
Beetroot Rasam Shots With Herbed Veggie Crackers

: Warm and comforting but still bright and sharp, this is a quick appetizer for holiday parties! Click here for recipe.

Beetroot Rasam Shots with Herbed Veggie Crackers

Paneer Ragda Tikki With Caprese Salad

: A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad, this chaat is a modern twist on the classic! Click here for recipe.

A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad, this chaat is a modern twist on the classic. Traditional ragda or white peas chaat is very popular in India and is served with potato cutlets or patties. I’ve opted to go for paneer tikkis for a fun change in texture and added the Italian tomato mozzarella salad to elevate the flavors!

Cheese Corn Croquettes

: These croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn! Click here for recipe.

Thai Pinwheels

: Flaky and crispy, these Thai-inspired pinwheels are popping with color and bold flavors, perfect for your Christmas party! Click here for recipe.

Thai Pinwheels

Lasagna Roll-Ups With Truffle Cream

: A rich, decadent take on my favorite lasagna pinwheels from Don Angie NYC that’s simple, refined, and ready to be the star of the show! Click here for recipe.

Lasagna Roll-Ups With Truffle Cream

Vegetable Au Gratin Bread Tart

: With crisp veggies in a velvety bechamel sauce and a super simple bread base, this is the easiest, most decadent tart you’ll ever make! Click here for recipe.

Vegetable Au Gratin Bread Tart

Shahi Badam Tehri

: With origins from the era of Indian royal kings, this is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy! Click here for recipe.

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

Rose Rasmalai Falooda

: An epic fusion of two all-time classic Indian desserts that will be all the talk at your next party! Click here for recipe.

Rose Rasmalai Falooda

Mini Fruit Galettes

: Sweet and sour fruits baked in a golden brown pastry dough, these galettes made with 3 different fillings (peach, blackberry and raspberry) are the perfect way to add some color! Click here for recipe.

Sweet and sour fruits baked in a golden brown pastry dough, these Mini Fruit Galettes made with 3 different fillings (peach, blackberry and raspberry) are the perfect way to add some color to your summer! Make use of those delicious fruits and feel like a pastry chef with this simple recipe!

Mini Gingerbread Loaves

: Pillowy and fluffy, these warm, spiced gingerbread loaves are the most adorable dessert to make this holiday season! Click here for recipe.

Mini Gingerbread Loaves

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

DID YOU MAKE THIS RECIPE?

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

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

Beetroot Rasam Shots with Herbed Veggie Crackers

Beetroot Rasam Shots With Herbed Veggie Crackers

Beetroot Rasam Shots with Herbed Veggie Crackers — warm and comforting but still bright and sharp, this is a quick appetizer for holiday parties or dinners! The crackers feature yogurt, dill, and crunchy veggies, making them a refreshing accompaniment that’ll pair perfectly with so many winter meals!

WATCH HOW TO MAKE BEETROOT RASAM SHOTS WITH HERBED VEGGIE CRACKERS:

Beetroot Rasam Shots with Herbed Veggie Crackers

5 from 2 votes
Beetroot Rasam Shots with Herbed Veggie Crackers
Beetroot Rasam Shots With Herbed Veggie Crackers
Prep Time
15 mins
Cook Time
10 mins
 

Beetroot Rasam Shots with Herbed Veggie Crackers — warm and comforting but still bright and sharp, this is a quick appetizer for holiday parties or dinners! The crackers feature yogurt, dill, and crunchy veggies, making them a refreshing accompaniment that’ll pair perfectly with so many winter meals!

Course: Appetizer, Dinner, Lunch, Snack, Soup
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Dinner, Lunch, Snacks, Soup
Servings: 6
Calories: 50 kcal
Author: Nidhi Bothra
Ingredients
Beetroot Rasam:
Herbed Veggie Crackers:
  • 1/2 cup hung curd or greek yogurt
  • 1/4 cup parmesan cheese , grated or any cheese or cheese spread of your choice
  • 2 tbsp dill
  • 2 tsp mustard sauce
  • 1 tsp red chili flakes
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder , or minced garlic
  • 1 tsp sugar
  • 1/4 cup onions , finely chopped
  • 1/4 cup cabbage , finely chopped
  • 1/4 cup cucumber , finely chopped
  • 1/3 cup bell peppers , finely chopped
  • 12 pcs crackers , of your choice
Garnish for Crackers:
  • edible flowers
  • olives
Instructions
Beetroot Rasam:
  1. Serve it in shot glasses and garnish with curry leaf oil (tadka) and roasted garlic.

Herbed Veggies Crackers:
  1. Mix together all the ingredients and reserve 2 tbsp of veggies for garnish. Adjust any seasonings to taste.

  2. Use a spoon to add 1-2 tbsp of the filling onto a cracker.

  3. If you want to serve these crackers warm, bake or airfry for 5 minutes at 375°F / 190°C. Otherwise, garnish with the reserved fresh veggies, olives, and edible flower petals. Serve with Beetroot Rasam Shots and enjoy!

Recipe Video

Nutrition Facts
Beetroot Rasam Shots With Herbed Veggie Crackers
Amount Per Serving
Calories 50 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 125mg5%
Potassium 113mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 411IU8%
Vitamin C 13mg16%
Calcium 100mg10%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Grilled Halloumi in Turmeric Sauce

Grilled Halloumi in Turmeric Sauce — a delicate and vibrant dish that features a sweet and salty contrast between a warm, velvety sauce, red grapes, and rich halloumi cheese. The real magic of this dish comes from the aromatic sauce that is both nutty and floral while the satisfying halloumi makes this a show-stopping addition to any dinner menu!

Grilled Halloumi In Turmeric Sauce
Grilled Halloumi In Turmeric Sauce
Grilled Halloumi In Turmeric Sauce

HOW TO MAKE GRILLED HALLOUMI IN TURMERIC SAUCE:
  1. Make the Sauce! In a blender, grind the almonds, green chilies, garlic, and water into a fine paste. Then heat oil in a non-stick pan and add in the almond paste and sauté on medium heat for 2-3 minutes. Now, add in your all purpose flour and sauté for 2-3 minutes until it becomes the texture of wet sand. Add in your milk and stir continuously to prevent lumps. Then, add in oregano, black pepper, turmeric, salt, and sugar. Let boil for 4-5 minutes and then add in your cream and lemon zest. Let simmer for 3-4 minutes and then add in your lemon juice and take off the heat. Cover and set aside.Grilled Halloumi In Turmeric SauceGrilled Halloumi In Turmeric SauceGrilled Halloumi In Turmeric SauceGrilled Halloumi In Turmeric Sauce
  2. Grill the Halloumi! When ready to serve, it’s time to grill your halloumi. Heat oil in a grilling pan and lay down your halloumi slices and hot sear for 2-3 minutes on each side. Be sure not to let them crisp up too much because they might harden and become chewy.Grilled Halloumi In Turmeric SauceGrilled Halloumi In Turmeric Sauce
  3. Assemble and Serve! To assemble the dish, heat your sauce on medium heat until just simmering. In a serving dish, add in your sauce and then layer your halloumi on top in the middle. Garnish with grapes and arugula and it’s ready to serve.
5 from 2 votes
Grilled Halloumi In Turmeric Sauce
Grilled Halloumi In Turmeric Sauce
Prep Time
10 mins
Cook Time
20 mins
 

Grilled Halloumi in Turmeric Sauce — a delicate and vibrant dish that features a sweet and salty contrast between a warm, velvety sauce, red grapes, and rich halloumi cheese. The real magic of this dish comes from the aromatic sauce that is both nutty and floral while the satisfying halloumi makes this a show-stopping addition to any dinner menu!

Course: Appetizer
Cuisine: Greek, Mediterranean
Keyword: party
Custom Category: Appetizers, International Cuisine
Servings: 6
Calories: 239 kcal
Author: Nidhi Bothra
Ingredients
Sauce:
  • 1 1/2 cup milk
  • 1/2 cup cream
  • 10 almonds , blanched
  • 2 tbsp water
  • 2 green chilies , roughly chopped
  • 2 clove garlic
  • 1/4 tsp turmeric powder
  • 1/2 tsp all purpose flour
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • salt , to taste
  • 1 tbsp oil , or butter
  • 2 tsp lemon juice
  • 1 tsp lemon zest
Halloumi:
  • 8 oz halloumi cheese , sliced
  • 1/2 tbsp oil , or butter
  • 10 red grapes , cut into half
  • 1/4 cup baby arugula , or any greens
Instructions
  1. In a blender, grind the almonds, green chilies, garlic, and water into a fine paste.

  2. In a nonstick pan, heat oil and add in the almond paste and sauté on medium heat for 2-3 minutes. Now, add in your all purpose flour and sauté for 2-3 minutes until it becomes the texture of wet sand. Add in your milk and stir continuously to prevent lumps.

  3. Then, add in oregano, black pepper, turmeric, salt, and sugar. Let boil for 4-5 minutes and then add in your cream and lemon zest. Let simmer for 3-4 minutes and then add in your lemon juice and take off the heat. Cover and set aside.
  4. When ready to serve, it’s time to grill your halloumi. Heat oil in a grilling pan and lay down your halloumi slices and hot sear for 2-3 minutes on each side. Be sure not to let them crisp up too much because they might harden and become chewy.

  5. To assemble the dish, heat your sauce on medium heat until just simmering. In a serving dish, add in your sauce and then layer your halloumi on top in the middle. Garnish with grapes and arugula and it’s ready to serve!

Recipe Notes
  • The sauce can be made ahead and stored in the fridge. If it seems too thick when serving, add some milk when reheating to thin it out.
Nutrition Facts
Grilled Halloumi In Turmeric Sauce
Amount Per Serving
Calories 239 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 16mg5%
Sodium 535mg23%
Potassium 136mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 11g22%
Vitamin A 235IU5%
Vitamin C 4mg5%
Calcium 468mg47%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Lasagna Roll-Ups With Truffle Cream

Lasagna Roll-Ups With Truffle Cream

Lasagna Roll-Ups With Truffle Cream — a rich, decadent take on my favorite lasagna pinwheels from Don Angie NYC that’s simple, refined, and ready to be the star of the show! With garlicky lemon ricotta, smoky red pepper paste, and an airy truffle cream to top it off, celebrate in style with this elegant lasagna!

Though this dish looks complicated to put together, there are so many easy tweaks like using good-quality store-bought sauce that make this as easy to assemble as to eat. And, truly, the magic is all in that pillowy truffle cream that has mascarpone, ricotta, and specks of black pepper!

WATCH HOW TO MAKE LASAGNA ROLL-UPS WITH TRUFFLE CREAM:

Lasagna Roll-Ups With Truffle Cream

5 from 4 votes
Lasagna Roll-Ups With Truffle Cream
Lasagna Roll-Ups With Truffle Cream
Prep Time
30 mins
Cook Time
30 mins
 

Lasagna Roll-Ups With Truffle Cream — a rich, decadent take on my favorite lasagna pinwheels from Don Angie NYC that’s simple, refined, and ready to be the star of the show! With garlicky lemon ricotta, smoky red pepper paste, and an airy truffle cream to top it off, celebrate in style with this elegant lasagna!

Course: Baked, Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: party
Custom Category: Baked, Dinner, Lunch, Main Course, Pasta
Servings: 8
Calories: 384 kcal
Author: Nidhi Bothra
Ingredients
Spinach-Ricotta Filling:
  • 1 cup ricotta cheese
  • 4 cloves garlic , minced
  • 1 tbsp oil
  • 3/4 cup spinach , fresh or frozen
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp black pepper
  • 3 tbsp basil leaves , minced
  • 1 tsp red chili flakes
  • 1/2 cup mozzarella cheese , or use any cheese of your choice
  • 1/2 cup parmesan cheese , or use any cheese of your choice
  • 2 tsp italian herbs
  • salt , to taste
Truffle Cream (or just drizzle Truffle Oil instead):
  • 1/4 cup heavy whipping cream , cold
  • 2 tbsp ricotta cheese
  • 3 tbsp mascarpone cheese
  • 2 tsp truffle oil
  • 1/2 tsp black pepper
Pasta:
  • 2 ½ cups pasta sauce , store-bought
  • 10 lasagna sheets , boiled al dente (make sure it's not mushy)
  • 1 cup mozzarella cheese , shredded, use 1/2 cup more if you are not making truffle cream or want a more cheesy lasagna
  • 1/4 cup red pepper spread , or pasta sauce or pesto or any spread of your choice
  • basil leaves , for garnish
Instructions
  1. To make the spinach ricotta filling, start by removing the excess water from your ricotta. Place a paper towel or napkin on top of a mesh strain and put your ricotta on top. Place the strainer over a bowl and let the water drain for 20 mins.
  2. While the ricotta is draining, heat oil in a pan over medium heat. Add in your garlic and let brown for 2-3 minutes until nice and caramelized. Add in your spinach and let cook for 1-3 minutes until wilted. Take off the heat and let cool to room temperature.
  3. Then, in a mixing bowl mix together the ricotta cheese, spinach, lemon juice, lemon zest, black pepper, dried italian herbs, fresh basil, chili flakes, mozarella cheese, and parmesan cheese. Your filling is ready.

  4. To make the truffle cream, use an electric whisk or beater to whip the heavy whipping cream to stiff peaks. Gently fold in the ricotta cheese, mascarpone cheese, truffle oil, and black pepper. Transfer to a piping bag or ziplock and let chill in the fridge.

    If you don't want to use truffle cream, you can skip this step and just drizzle truffle oil instead.

  5. To assemble the lasagna, start by adding a layer of sauce to the bottom of a baking/serving dish. Set this aside.
  6. Lay out a lasagna sheet and spread a generous layers of the ricotta and spinach filling. Place another lasagna sheet on top and then spread a layer of red pepper spread and sprinkle on shredded mozzarella cheese. Gently roll this this lengthwise and use a sharp knife to cut in half. Place the rolls in the baking dish. Repeat this process until your baking dish it full but not over-crowded.
  7. Use a small spoon to fill in the gaps between lasagna rolls with more pasta sauce. Cover with foil and bake covered for 20 minutes and uncovered for 10 minutes at 385°F / 195°C.

  8. When ready to serve, pipe the truffle cream (or just drizzle truffle oil instead) in the gaps between the lasagna rolls and enjoy!

Recipe Video

Nutrition Facts
Lasagna Roll-Ups With Truffle Cream
Amount Per Serving
Calories 384 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 52mg17%
Sodium 638mg28%
Potassium 414mg12%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 4g4%
Protein 17g34%
Vitamin A 1252IU25%
Vitamin C 9mg11%
Calcium 300mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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Cheese Stuffed Tandoori Olives

Cheese Stuffed Tandoori Olives with Cranberry Sauce

Cheese-Stuffed Tandoori Olives — oozing with parmesan and crisped to perfection, these fried olives are coated in a tandoori yogurt marinade for all the flavor! With notes of rosemary and thyme paired with a cranberry dipping sauce for an Indo-Western fusion, this is finger food at its best — and just in time for those Christmas dinner parties!

WATCH HOW TO MAKE CHEESE STUFFED TANDOORI OLIVES:

Cheese Stuffed Tandoori Olives

5 from 2 votes
Cheese Stuffed Tandoori Olives
Cheese Stuffed Tandoori Olives with Cranberry Sauce
Prep Time
20 mins
Cook Time
10 mins
 

Cheese-Stuffed Tandoori Olives — oozing with parmesan and crisped to perfection, these fried olives are coated in a tandoori yogurt marinade for all the flavor! With notes of rosemary and thyme paired with a cranberry dipping sauce for an Indo-Western fusion, this is finger food at its best!

Course: Appetizer
Cuisine: Fusion, Mediterranean
Keyword: party
Custom Category: Appetizers, Fusion
Servings: 8
Calories: 174 kcal
Author: Nidhi Bothra
Ingredients
Tandoori Olives:
  • 2 cups green olives
  • 3 oz parmesan cheese , sliced into small pieces
  • 2 tbsp all purpose flour
  • 2 tsp ginger garlic paste
  • 1/2 cup hung curd or greek yogurt
  • 1 tsp red chili powder
  • 1/2 tsp mango powder (amchur)
  • 1/2 tsp black pepper
  • 1/2 tsp chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp oregano
  • 1/2 tsp rosemary , minced
  • salt , to taste
  • 2 tsp mustard oil
  • 1 tsp thyme
  • 1 cup panko breadcrumbs
  • oil , for frying
Cranberry Sauce:
  • 1 cup cranberries
  • 1/4 cup orange juice
  • 1/3 cup sugar
  • 1 tbsp orange zest
  • 1/4 tsp cinnamon powder
  • pinch salt
Instructions
Olives:
  1. Stuff the center of your olives with a piece of parmesan cheese. Add in your all purpose flour and toss gently to coat the olives.

  2. In a separate bowl, whisk together ginger garlic paste, yogurt, red chili powder, amchur, black pepper, cumin powder, chaat masala, oregano, rosemary, salt, mustard oil, and thyme.

  3. Add your olives into the yogurt marinade and gently mix to coat them completely.

  4. Individually or in small batches coat your olives in the panko breadcrumbs and fry until nice and golden brown.

  5. Serve these Cheese-Stuffed Tandoori Olives with a festive cranberry sauce and dig in!

Cranberry Sauce:
  1. Combine the orange juice, sugar, orange zest, salt, and cinnamon together in a pan, and bring it to a gentle boil.

  2. Add in the cranberries and boil them until they begin to burst. Keep it on the thinner side as the sauce will thicken later.

  3. Switch off the gas and take it off the stove. Mix well and let it cool down before serving.

Recipe Video

Nutrition Facts
Cheese Stuffed Tandoori Olives with Cranberry Sauce
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 12mg4%
Sodium 605mg26%
Potassium 70mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 246IU5%
Vitamin C 1mg1%
Calcium 133mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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Feta-Stuffed Figs With Saffron Syrup

Feta-Stuffed Figs With Saffron Syrup

Feta-Stuffed Figs with Saffron Syrup — this Middle-Eastern inspired appetizer is the perfect melody of succulent figs piped with a delicate, tangy whipped feta and drizzled with a floral syrup! Decadent and bright at the same time, there’s no simpler way to elevate your appetizer game for the holidays!

Figs are the ultimate holiday fruit. They’re sweet and taste elevated and pair so well with both salty and sweet flavors. I went for a lemony feta and floral honey to create a contrast. Nothing captures the sweetness of the holiday season quite like it!

Feta-Stuffed Figs With Saffron Syrup
Feta-Stuffed Figs With Saffron Syrup
Feta-Stuffed Figs With Saffron Syrup

HOW TO MAKE FETA-STUFFED FIGS WITH SAFFRON SYRUP:
  1. Make Feta Filling! Add your feta, olive oil, lemon juice, black pepper, chili flakes, and lemon zest to a blender or food processor. Blend until it’s smooth but still has some texture.Feta-Stuffed Figs With Saffron Syrup
  2. Make Saffron Honey! Mix together your honey, saffron, and red-chili flakes. Keep it aside.Feta-Stuffed Figs With Saffron Syrup
  3. Prepare Figs! Make sure the figs are washed and then gently cut off or remove the stem. Use a paring knife to make four slits in the fig, making sure not to cut all the way through the fig.Feta-Stuffed Figs With Saffron Syrup
  4. Fill in Feta! Transfer the whipped feta into a piping bag or ziplock with a small hole cut in the corner. Pipe the feta into the center of the fig until it comes to the top.Feta-Stuffed Figs With Saffron Syrup
  5. Drizzle Honey & Garnish! To plate, start lightly heating your saffron honey on medium heat until the texture becomes a little thinner. Place some honey in the bottom of your serving dish. Arrange your feta-stuffed figs on top of the honey and garnish with another drizzle of the honey, crushed pistachios, slivered pistachios, chili threads, microgreens, and flaky sea salt.Feta-Stuffed Figs With Saffron Syrup
  6. Enjoy! Your Feta-Stuffed Figs with Saffron Syrup are ready!Feta-Stuffed Figs With Saffron Syrup
5 from 2 votes
Feta-Stuffed Figs With Saffron Syrup
Feta-Stuffed Figs With Saffron Syrup
Total Time
15 mins
 

Feta-Stuffed Figs with Saffron Syrup — this Middle-Eastern inspired appetizer is the perfect melody of succulent figs piped with a delicate, tangy whipped feta and drizzled with a floral syrup! Decadent and bright at the same time, there’s no simpler way to elevate your appetizer game for the holidays!

Course: Appetizer
Cuisine: Mediterranean
Keyword: healthy
Custom Category: Appetizers, International Cuisine
Servings: 10
Calories: 141 kcal
Author: Nidhi Bothra
Ingredients
Feta Filling:
  • 1 cup feta cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes
  • 2 tsp lemon zest
Saffron Honey:
  • 1/4 cup honey
  • pinch saffron
  • 1/4 tsp red chili flakes
  • chili threads , optional
Figs and Garnish:
  • 10 figs
  • 3 tbsp pistachio , roasted and coarsely ground
  • pistachio , slivered for garnish
  • chili threads , for garnish
  • microgreens , for garnish
  • flaky sea salt , for garnish
Instructions
  1. To make the feta filling, add your feta, olive oil, lemon juice, black pepper, chili flakes, salt, and lemon zest to a blender or food processor. Blend until it’s smooth but still has some texture.

  2. For the saffron honey, mix together your honey, saffron, and red-chili flakes. Keep it aside.

  3. To prepare the figs, make sure they are washed and then gently cut off or remove the stem. Use a paring knife to make four slits in the fig, making sure not to cut all the way through the fig.

  4. Transfer the whipped feta into a piping bag or ziplock with a small hole cut in the corner. Pipe the feta into the center of the fig until it comes to the top.

  5. To plate, start lightly heating your saffron honey on medium heat until the texture becomes a little thinner. Place some honey in the bottom of your serving dish. Arrange your feta-stuffed figs on top of the honey and garnish with another drizzle of the honey, crushed pistachios, slivered pistachios, chili threads, microgreens, and flaky sea salt.

Nutrition Facts
Feta-Stuffed Figs With Saffron Syrup
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 13mg4%
Sodium 174mg8%
Potassium 160mg5%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 15g17%
Protein 3g6%
Vitamin A 174IU3%
Vitamin C 3mg4%
Calcium 96mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Mughlai Gobhi in Walnut Pomegranate Gravy

Mughlai Gobhi in Walnut Pomegranate Gravy

Mughlai Gobhi in Walnut Pomegranate Gravy — a truly show-stopping holiday entree that earns all of its praise from a velvety gravy made with saffron, fresh pomegranate juice, and thyme. The cauliflower has a golden-brown sear and is stuffed with a bright paneer, cranberry, and herb filling. With sweetness, richness, and tartness in every bite, savor the joy of the holiday season with this heartwarming dish!

Mughlai food is known for being decadent — it is fit for royalty after all. I wanted this dish to capture that satisfaction but complement it with more vibrant elements like cranberries, mint, pomegranate, and rosemary. In the end, all the effort is totally worth it to see the smiles on everyone’s faces when they take a bite!

WATCH HOW TO MAKE MUGHLAI GOBHI IN WALNUT POMEGRANATE GRAVY:

Mughlai Gobhi in Walnut Pomegranate Gravy

5 from 3 votes
Mughlai Gobhi in Walnut Pomegranate Gravy
Mughlai Gobhi in Walnut Pomegranate Gravy
Prep Time
20 mins
Cook Time
30 mins
 

Mughlai Gobhi in Walnut Pomegranate Gravy — a truly show-stopping holiday entree that earns all of its praise from a velvety gravy made with saffron, fresh pomegranate juice, and thyme. The cauliflower has a golden-brown sear and is stuffed with a bright paneer, cranberry, and herb filling. With sweetness, richness, and tartness in every bite, savor the joy of the holiday season with this heartwarming dish!

Course: Dinner, Main Course
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Curries, Dinner, Fusion, Indian Main Course, Main Course
Servings: 6
Calories: 222 kcal
Author: Nidhi Bothra
Ingredients
Cauliflower:
  • 1 medium cauliflower
  • 3 medium onions , or shallots
  • 3 thai green chilies
  • 4 cloves garlic , roughly chopped
  • 1 inch ginger , roughly chopped
  • 2 tbsp walnuts
  • 2 tbsp cashews
  • 1 1/2 cup water , for boiling
  • 1/2 tsp ghee
  • 1 inch cinnamon sticks
  • 3 cardamom pods
  • 1 black cardamom pod
  • 3 cloves
  • 1 bay leaves
Gravy:
  • 2 tbsp oil
  • 1 tbsp butter
  • 1/4 cup yogurt
  • pinch turmeric powder
  • 1 1/2 tsp coriander powder
  • 1/4 cup pomegranate juice , freshly squeezed & strained
  • 1/2 tsp garam masala
  • 1/4 tsp black pepper
  • salt , to taste
  • 1 tsp sugar , more as needed
  • 8-10 strands saffron
  • 1/4 tsp rosemary , fresh if possible
  • 1/4 tsp thyme , fresh if possible
  • 1/2 cup milk , more as needed
  • 3 tbsp cream
Stuffing:
  • 1/4 cup paneer , roughly chopped
  • 2 tbsp parmesan cheese
  • 1/4 tsp rosemary , fresh if possible
  • 1/4 tsp thyme , fresh if possible
  • 2-3 leaves fresh mint
  • 1 tbsp cilantro
  • 2 tbsp cranberries , chopped
  • 1/4 tsp salt , to taste
  • 1/4 tsp red chili powder , or chili flakes
  • 1 tbsp water
Garnish:
  • pomegranate seeds
  • feta cheese , crumbled
  • mixed herbs , finely chopped
  • pistachio , slivered
Instructions
  1. To steam the cauliflower, start by boiling water in a pan. Add in your onions, green chili, ginger, garlic, whole spices, ghee, walnuts, and cashews. Mix gently.
  2. Place your cauliflower in the same pan with a steamer basket and let cook covered on medium heat for 8-10 minutes. The cauliflower should be fork tender but still slightly firm when it’s ready to take out since we will be baking it. Let the cauliflower cool.

  3. To make the gravy, remove the cinnamon, black cardamom, and bay leaf from your boiled onion mixture. Transfer to a blender and blend with yogurt until smooth.

  4. In a heavy-bottomed saucepan, add in oil, butter, blended gravy, coriander, and turmeric. Add 1/4 cup water to the blender to get the remaining gravy and add to the pan. Mix well and let simmer for 5 minutes.
  5. Now, add in your pomegranate juice and cook covered for 5 minutes. Add in your salt, sugar, black pepper, and garam masala and simmer for a minute. Then add in your milk, saffron, thyme, rosemary, and cream. Mix and let cook for 2 minutes. Take off the heat and your gravy is ready.
  6. To make the stuffing, add all your ingredients into a food processor and blend until everything combines. It should be a thick paste consistency since we will be putting it in a piping bag. Add a little water if necessary.
  7. To assemble the dish, grease an oven-safe baking with some oil. Fill your piping bag with the stuffing and pipe as much filling as you can into the cauliflower from the bottom. Be careful not to break the cauliflower.
  8. Place the cauliflower filling-side down on your baking dish and generously brush with a little melted butter and 2 tbsp of the gravy. Bake at 350°F / 175°C for 10-15 minutes until the cauliflower is nice and golden brown.

  9. When ready to serve, heat your gravy fully and spoon about half into your serving dish. Place your baked cauliflower in the middle and then pour the remaining gravy on the sides. Garnish with pomegranate seeds, feta, pistachio, and herbs. Enjoy!

Recipe Video

Recipe Notes
  • If you are serving this at a party, you can make the gravy and boil and stuff the cauliflower the day before. Store them in the fridge. When ready to serve, make sure to thoroughly heat the gravy, bake the cauliflower, and assemble as normal.
  • I like to serve this with Persian rice or pilaf.
Nutrition Facts
Mughlai Gobhi in Walnut Pomegranate Gravy
Amount Per Serving
Calories 222 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 16mg5%
Sodium 197mg9%
Potassium 541mg15%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 8g9%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 54mg65%
Calcium 164mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy

Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy

Hariyali Paneer Makhani (Cottage Cheese in Creamy Tomatillo Gravy) — a vibrant shade of green, this paneer features green tomatillos in a luscious, floral gravy. With tender, pan-fried paneer simmered in a delicate gravy, this aromatic curry doubles as an easy weeknight dinner or an elegant meal to impress!

WATCH HOW TO MAKE HARIYALI PANEER MAKHANI:

Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy

5 from 2 votes
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Prep Time
15 mins
Cook Time
30 mins
 

Hariyali Paneer Makhani — a vibrant shade of green, this paneer features green tomatillos in a luscious, floral gravy. With tender, pan-fried paneer simmered in a delicate gravy, this aromatic curry doubles as an easy weeknight dinner or an elegant meal to impress!

Course: Main Course
Cuisine: Indian
Keyword: party
Custom Category: Curries, Dinner, Indian Main Course, Lunch, Main Course
Servings: 8
Calories: 267 kcal
Author: Nidhi Bothra
Ingredients
Paneer:
  • 2 cups paneer , diced
  • 2 tbsp oil , for shallow frying
Gravy Base:
  • 1 tbsp butter
  • 8 green tomatoes , roughly diced
  • 4 shallots (onions) , roughly diced
  • 1 inch ginger , chopped
  • 4 green chilies , slit, per your spice level
  • 6 cloves garlic
  • 2 tbsp cashews
  • 2 tbsp pistachios
  • 1 inch cinnamon sticks
  • 3 cardamom pods
  • 3 cloves
  • 1 small mace (javitri)
  • 3/4 cup water
  • 1/2 cup cilantro , chopped (with tender stems)
  • 1 cup green onions , chopped (only green parts)
Gravy:
Instructions
  1. In a pan, heat your oil and shallow fry paneer for 3-5 minutes until golden brown. Place in a bowl of warm water and let soak for 10-15 minutes. This will help soften the paneer. Discard all the water before adding the paneer to the gravy later.

  2. For the gravy base, heat butter and add in your green tomatoes, shallots, ginger, garlic, green chilies, cashews, pistachios, cinnamon, cardamom, cloves, and mace (javitri). Sauté on medium heat for 5 minutes.
  3. Then, add in the water and let simmer for 7-8 minutes until softened. Take off the heat and let cool for 10 minutes until room temperature.
  4. Transfer this to a blender and add in your cilantro and green onions. Blend until smooth.
  5. In a heavy-bottomed saucepan, heat butter and oil. And in your puréed gravy and swirl around some water in the blender jar and add as well. Add in your coriander powder, turmeric powder, and kasoori methi. Let simmer covered on medium heat for 6-7 minutes.

  6. Now, add in garam masala, black pepper, salt, and sugar. Stir gently and then fold in your cream and milk. Add in your shallow friend paneer. Let it come together for 2 minutes and your Hariyali Paneer Makhani is ready to enjoy!

Recipe Video

Recipe Notes
  • You can adjust the quantity of green chilies to achieve the desired spice level in your dish.
Nutrition Facts
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Amount Per Serving
Calories 267 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 38mg13%
Sodium 143mg6%
Potassium 415mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 10g20%
Vitamin A 1117IU22%
Vitamin C 36mg44%
Calcium 265mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Makhana Chocolate Bark

Makhana Chocolate Bark

Makhana Chocolate Bark — with dark chocolate, goji berries, edible flowers, cardamom, and roasted makhana, this is a fusion Diwali sweet you can enjoy without indulging! Makhana or popped lotus seeds are a super healthy Indian snack and make for the crunchiest, guilt-free addition to a rich dark chocolate bark!

WATCH HOW TO MAKE MAKHANA CHOCOLATE BARK:

Makhana Chocolate Bark
Makhana Chocolate Bark

5 from 2 votes
Makhana Chocolate Bark
Makhana Chocolate Bark
Prep Time
15 mins
Setting Tiime
30 mins
Total Time
45 mins
 

Makhana Chocolate Bark — with dark chocolate, goji berries, edible flowers, cardamom, and roasted makhana, this is a fusion Diwali sweet you can enjoy without indulging! Makhana or popped lotus seeds are a super healthy Indian snack and make for the crunchiest, guilt-free addition to a rich dark chocolate bark!

Course: Dessert
Cuisine: American, Fusion, Indian
Keyword: healthy
Custom Category: Desserts, Diwali, Fusion, Healthy
Servings: 10
Calories: 228 kcal
Author: Nidhi Bothra
Ingredients
  • 12 oz dark chocolate chips
  • 2 tsp milk masala powder
  • 2 tsp coconut oil
  • 1 cup roasted makhana (popped lotus seeds)
  • 1/4 cup mixed nuts , roasted
  • 1 tbsp pumpkin seeds
  • 2 tbsp dried goji berries , or any dried berries
  • 1 tbsp edible flowers
  • edible gold foil
  • golden sprinkles
  • 1/4 tsp sea salt , flaky
Instructions
  1. Melt your dark chocolate and coconut oil in the microwave in 30 second intervals, stirring in between to ensure it doesn’t stick.
  2. Once the chocolate is melted, mix in your milk masala powder.

  3. Pour the dark chocolate out onto a parchment-lined tray. Spread out into a roughly 12x12 inch rectangle.
  4. Gently sprinkle all of your toppings and lightly press into the chocolate. If your nuts or makhanas are too big, feel free to chop them roughly.

  5. Let the bark set in the fridge for about 30 minutes or until set.

  6. Cut the bark into pieces with a sharp knife and store in the fridge in an air tight container. Enjoy!

Recipe Video

Recipe Notes
  • You can make this using milk chocolate or white chocolate for a sweeter version!
Nutrition Facts
Makhana Chocolate Bark
Amount Per Serving
Calories 228 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0.3mg0%
Sodium 95mg4%
Potassium 291mg8%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 34IU1%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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

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