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Strawberry Tiramisu

Strawberry Tiramisu

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Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!

Tiramisu is one of my favorite deserts, and this version brightens it up with a fruity twist. With butter notes from the coffee and tartness from the strawberries cutting through the rich whipped cream, balance is this tiramisu’s speciality!

WATCH HOW TO MAKE STRAWBERRY TIRAMISU

Strawberry Tiramisu

4.5 from 2 votes
Strawberry Tiramisu
Print
Strawberry Tiramisu
Cook Time
20 mins
Total Time
20 mins
 

Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!

Course: Dessert
Cuisine: Italian
Keyword: valentines
Custom Category: Desserts
Servings: 8
Calories: 288 kcal
Author: Nidhi Bothra
Ingredients
Vanilla Whipped Cream:
  • 16 oz heavy whipping cream , chilled
  • 8 oz mascarpone cheese , at room temperature and whipped until smooth
  • 1 tsp vanilla essence
  • 1/3 cup powdered sugar or confectioners (icing) sugar
Coffee Syrup:
  • 2 tsp instant coffee powder
  • 1 tbsp brown sugar
  • 1/2 cup hot water
Assembly:
  • 16 ladyfinger biscuits , or any cookies or rusk
  • 12 strawberries , finely diced
Garnish:
  • strawberries , finely diced
  • cocoa powder
  • freeze dried strawberries , powdered
  • golden sprinkles
  • edible flowers
Instructions

  1. In a chilled bowl, gently whisk chilled heavy whipping cream using an electric whisker until soft peaks form. Add in the vanilla essence and powdered sugar in between whipping. Then, gently fold in your room temperature whipped mascarpone cheese. Let sit in the fridge.

  2. To make the coffee syrup, mix the instant coffee powder, hot water, and sugar until dissolved. Let cool until ready to assemble.

  3. To assemble the Strawberry Tiramisu, you can either use individual serving dishes or a larger dish. Fill your vanilla cream into a piping bag. Pipe a layer at the bottom of your dish.
  4. Dip your biscuits in the coffee mixture and then place a layer on top. Pipe another layer of cream and gently add your chopped strawberries. Add in more cream to fill the dish and use a spatula to level the top.
  5. To garnish, add diced strawberries, edible flowers, and a dusting of cocoa powder, freeze-dried strawberry powder, and golden sprinkles. Chill for at least an hour before serving and enjoy!

Recipe Video

Recipe Notes
  • This can be made ahead a day before a party and kept in the fridge.
Nutrition Facts
Strawberry Tiramisu
Amount Per Serving
Calories 288 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 114mg38%
Sodium 49mg2%
Potassium 117mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 972IU19%
Vitamin C 11mg13%
Calcium 53mg5%
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.

<

p style=”margin: 0; margin-bottom: 1.5em;”>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!

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)

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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.
Print
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.

Green Mango Papaya Rice Cups

Green Mango Papaya Rice Cups

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Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! With fragrant rice, crunchy seasonal produce, a fresh mango salad, and citrus yogurt, these little cups are made for grazing tables and sunny day gatherings!

WATCH HOW TO MAKE GREEN MANGO PAPAYA RICE CUPS:

Green Mango Papaya Rice Cups

We’ll start by cooking our rice, and I’m using Royal’s basmati rice which adds such a lovely aroma and lightness to this dish. While that cooks, grate your green mango and raw papaya for the freshest, tangiest base.

Now we’ll make a simple tadka with cashews, dried red chilies, mustard seeds, and curry leaves. Once fragrant, add in the green mango and papaya and let everything soften slightly before tossing in the rice. Finish with lemon juice, cilantro, and a bit of salt until everything is well combined. The flavors here are so bright, chatpata, and incredibly addictive!

For some freshness, we’re making a mango boondi salad with black chickpeas, juicy mangoes, tamarind, chaat masala, and a few simple spices. I also love adding torn basil and mint which gives this such a fun, almost Thai-inspired twist.

Green Mango Papaya Rice Cups

To tie everything together, whisk up a citrus yogurt with lemon zest, orange zest, honey, and salt. It adds the perfect creamy, zingy balance to all the bold flavors.

For the cutest presentation, layer the green mango papaya rice and salad into individual serving cups. Top with the citrus yogurt and your favorite protein, I’m using grilled paneer for a hearty touch.

Finish with some crispy sago papad for crunch and your Green Mango Papaya Rice Cups are ready to serve! They’re colorful, refreshing, and guaranteed to be the star of your summer table!

Green Mango Papaya Rice Cups

If you like this, please try my other recipes:

5 from 1 vote
Green Mango Papaya Rice Cups
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Green Mango Papaya Rice Cups
Prep Time
20 mins
Cook Time
25 mins
 

Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! 🌱 With a fragrant green mango and papaya rice that has cashews, a fresh mango boondi salad, and a zingy citrus yogurt, these little cups are made for grazing tables and sunny day gatherings! ☀️❤️

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: fusion
Custom Category: Dinner, Indian Main Course, Lunch, Main Course, Mango Recipes, Rice
Servings: 8
Calories: 162 kcal
Author: Nidhi Bothra
Ingredients
Rice:
  • 2 cups cooked rice , I used basmati rice
  • 1/2 cup green mango , grated
  • 1/2 cup raw papaya , grated
  • 1 tbsp oil
  • 6-8 pc cashews , broken into pieces
  • 2 dried red chilies
  • 1 tsp thai red or green chilies , finely chopped
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • salt , to taste
  • 1 tbsp lemon juice
  • 2 tbsp cilantro , finely chopped
Mango Boondi Salad:
  • 1 cup mangoes , cut in small cubes
  • 1/2 cup black gram (kala chana or black chickpeas) , boiled
  • 1/4 cup masala boondi (chickpea flour droplets)
  • 1/4 cup onions , finely chopped
  • 1/4 cup tomatoes , deseeded and finely chopped
  • 1 tsp green chilies , finely chopped
  • 1 1/2 tsp tamarind chutney
  • 1/2 tsp chaat masala
  • 1/4 tsp roasted cumin powder
  • salt , to taste
  • 7-8 basil leaves , torn
  • 5-6 mint leaves , torn
Citrus Yogurt:
  • 1 cup thick yogurt
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 2 tsp honey
  • 1/4 tsp black pepper
  • salt , to taste
Assembling:
  • grilled paneer or tofu
  • sago crisps
  • fresh herbs , for garnish
Instructions
Prepare the Rice:
  1. Heat oil in a pan and add cashews, dried red chili, thai chilies, mustard seeds, and curry leaves. Let them crackle.
  2. Add the grated green mango and raw papaya and toss lightly for a minute. Do not overcook.
  3. Add the cooked rice, salt, lemon juice, and cilantro. Toss gently until everything is well combined and the rice is flavorful and vibrant.
Make the Mango Boondi Salad:
  1. In a bowl, combine mangoes, black chickpeas, masala boondi, onions, tomato, and green chili.
  2. Add tamarind chutney, chaat masala, roasted cumin powder, and salt. Mix gently, then fold in basil and mint.
Prepare the Citrus Yogurt:
  1. Whisk together yogurt, orange zest, lemon zest, honey, black pepper, and salt until smooth and creamy.
Assemble:
  1. Layer the rice in serving cups, followed by the mango boondi salad, and then another layer of rice.
  2. Top with citrus yogurt, grilled paneer or tofu, fresh herbs, and sago crisps. Serve immediately.

Recipe Video

Recipe Notes
  • Do not overcook the mango and papaya — keep them fresh and slightly crunchy
  • Tamarind chutney adds enough tang, so no need for lemon in the salad
  • Assemble just before serving for best texture
Nutrition Facts
Green Mango Papaya Rice Cups
Amount Per Serving
Calories 162 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 32mg1%
Potassium 268mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 556IU11%
Vitamin C 36mg44%
Calcium 97mg10%
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!

Rainbow Millet & Spouted Methi Salad

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Rainbow Millet & Spouted Methi Salad – A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.

WATCH HOW TO MAKE RAINBOW MILLET & SPROUTED METHI SALAD:

If you like this, please try my other recipes:

5 from 1 vote
Print
Rainbow Millet & Sprouted Methi Salad
Prep Time
15 mins
Total Time
15 mins
 
A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.
Course: Salad
Cuisine: Fusion, Indian
Keyword: healthy
Custom Category: Healthy, Lunch, Salad
Servings: 2
Calories: 217 kcal
Author: Nidhi Bothra
Ingredients
Salad:
  • 1/2 cup cooked millets , use any millets of your choice (I used proso millet)
  • 2 tbsp methi sprouts
  • 1 small carrots , cut into juliennes
  • 2-3 radish , thinly sliced
  • 1 cucumber , finely chopped
  • 1/4 cup mangoes , diced
  • 1/4 cup strawberries , chopped
  • 2 tbsp pickled red cabbage
  • 2 tbsp parsley , finely chopped
  • 1 tbsp cilantro , finely chopped
  • 7-8 mint leaves , finely chopped
Dressing:
  • 1/4 cup fresh orange juice
  • 2 tbsp lemon juice
  • 1 tsp red or green chilies , finely chopped
  • 1 to 1½ tsp honey , adjust to taste
  • 1 tsp dijon mustard
  • 2 tsp olive oil
  • salt , to taste
  • black pepper , to taste
Topping:
  • pumpkin seeds, sunflower seeds, or nuts of choice
  • black pepper , if desired
Instructions

  1. In a large mixing bowl, combine the cooked millets, methi sprouts, carrot, radish, cucumber, mango, strawberries, pickled red cabbage, parsley, cilantro, and mint leaves.

  2. In a separate bowl or jar, whisk together the orange juice, lemon juice, chopped chilli, honey, Dijon mustard, olive oil, salt, and black pepper until well combined.
  3. Pour the dressing over the salad as needed and gently toss everything together until evenly coated.

  4. Finish with pumpkin seeds, sunflower seeds, or any nuts and seeds of your choice for extra crunch. Serve fresh and enjoy immediately.

Recipe Video

Recipe Notes
  • Storage Tip: The dressing stores beautifully in the refrigerator for up to one week, making it perfect for meal prep and quick salads throughout the week.
  • Quick Pickled Red Cabbage: Mix 2 cups finely shredded red cabbage with 1 tbsp vinegar, 1 tsp sugar, and ½ tsp salt. Let it sit for 20–30 minutes, then store in the fridge for up to a week and use it for salads, wraps, bowls, or as a crunchy topping.
Nutrition Facts
Rainbow Millet & Sprouted Methi Salad
Amount Per Serving
Calories 217 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 55mg2%
Potassium 540mg15%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 15g17%
Protein 5g10%
Vitamin A 5103IU102%
Vitamin C 59mg72%
Calcium 58mg6%
Iron 2mg11%
* 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!

Protein Rich Quinoa Lentil Dosa

Protein Rich Quinoa Lentil Dosa

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I shared this high protein dosa on my stories last week, and it completely blew up! So many of you asked for the recipe that I had to put it all down here. It’s a crispy, golden, protein-packed twist on a classic, made with quinoa and lentils for a balanced and nourishing meal, and it’s one you will keep coming back to!

WATCH HOW TO MAKE QUINOA LENTIL DOSA:

What I love most about this dosa is how simple but nourishing it is, while still feeling like something a little special. The batter is a mix of quinoa and lentils, which gives it that perfect balance of protein and texture. I usually go with chana dal, moong dal, and masoor dal, but this recipe is very flexible, so feel free to use what you have on hand. To that, I add a bit of methi and a few dried red chilies for a subtle kick and extra depth of flavor. Let everything soak for 4 to 5 hours, or overnight if you have the time, so the grains soften and blend easily.

Once everything has softened, discard the soaking water and blend it into a smooth batter, adding fresh water as needed to get a pourable consistency. Make sure the batter is not too runny. Then comes the key step — fermentation. Let it sit in a warm spot for 7 to 8 hours or overnight, and you will start to see small bubbles forming and the batter slightly rising. That is when you know it’s ready. This step not only helps with digestion, but also gives the dosa its light texture while still getting those crisp edges when cooked.

Protein Rich Quinoa Lentil Dosa

When you are ready to cook, heat up your tawa until it is nice and hot, then pour and spread the batter into a thin, even circle. Let it cook undisturbed for a bit so it can set properly. I like to sprinkle on some homemade curry leaf podi for extra flavor, then drizzle a bit of ghee over the top so it crisps up beautifully. As it cooks, the edges turn perfectly golden and crisp, while the center stays soft and flavorful!

Serve it hot with your favorite chutney, sambar, or any sides you like. It makes for a really satisfying breakfast, lunch, or even a quick dinner. It’s such an easy way to get in a good amount of protein without compromising on flavor, and it feels both comforting and wholesome at the same time. This is one of those recipes you will keep coming back to!

If you like this, please try my other recipes:

5 from 1 vote
Protein Rich Quinoa Lentil Dosa
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Protein Rich Quinoa Lentil Dosa
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Quinoa Lentil Dosa — crispy, golden, and wholesome, this protein rich dosa is made with quinoa, lentils, methi seeds, and dried red chilies. It’s nourishing, naturally gluten-free, and perfect for breakfast, lunch, or even a light dinner!

Course: Breakfast, Dinner, Lunch, Main Course, Snack
Cuisine: Indian
Keyword: protein
Custom Category: Breakfast, Dinner, Healthy, Indian Main Course, Lunch, Main Course, Snacks
Servings: 12 dosas
Calories: 63 kcal
Author: Nidhi Bothra
Ingredients
Instructions

  1. Wash the quinoa, chana dal, orange masoor dal, whole green moong, methi seeds, and dried red chilies thoroughly 3 to 4 times until the water runs mostly clear.

  2. Soak everything together in enough water for 4 to 5 hours. Once soaked, discard the soaking water.

  3. Transfer the soaked quinoa and lentils to a blender. Add fresh water as needed and grind into a smooth batter. The batter should be smooth and pourable, but not too runny.

  4. Transfer the batter to a large bowl and mix it nicely with your hands for 1 to 2 minutes. This helps with fermentation.

  5. Cover the bowl and let the batter ferment in a warm spot for 7 to 8 hours or overnight, until it becomes slightly light and bubbly.

  6. Once fermented, add salt to taste and mix gently. If needed, add a little water to adjust the consistency.

  7. Heat a nonstick tava on medium-high heat. Once hot, pour a ladleful of batter and spread it into a thin, even circle.

  8. Drizzle a little ghee or oil around the edges and on top. Sprinkle curry leaf podi . To make curry leaf podi see my recipe here.

  9. Let the dosa cook on medium flame until the edges turn golden and crisp. Gently scrape from the sides, fold, and remove from the tava.

  10. Repeat with the remaining batter and serve hot with chutney, sambar, podi, or any sides of your choice.

Recipe Video

Recipe Notes
  • From this batter, you can also make idlis and dhoklas.
Nutrition Facts
Protein Rich Quinoa Lentil Dosa
Amount Per Serving
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Sodium 4mg0%
Potassium 157mg4%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 16mg2%
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!

Curry Leaf Podi - Curry Patta Podi

Curry Leaf Podi

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Curry Leaf Podi is a flavorful South Indian-style dry chutney powder made with curry leaves, lentils, peanuts, sesame seeds, coconut, garlic, red chilies, and tamarind. It is nutty, spicy, slightly tangy, and full of aroma. You can enjoy it with hot rice and ghee, dosa, idli, paratha, or even sprinkle it over snacks and salads for extra flavor!

Curry Leaf Podi - Curry Patta Podi

Curry Leaf Podi - Curry Patta Podi

If you like this, please try my other recipes:

5 from 1 vote
Curry Leaf Podi - Curry Patta Podi
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Curry Leaf Podi
Prep Time
10 mins
Cook Time
20 mins
 

Curry Leaf Podi is a flavorful South Indian-style dry chutney powder made with curry leaves, lentils, peanuts, sesame seeds, coconut, garlic, red chilies, and tamarind. It is nutty, spicy, slightly tangy, and full of aroma. You can enjoy it with hot rice and ghee, dosa, idli, paratha, or even sprinkle it over snacks and salads for extra flavor.

Course: Pantry Items
Cuisine: Indian
Keyword: traditional
Custom Category: Pantry Items
Servings: 1 small jar
Calories: 723 kcal
Author: Nidhi Bothra
Ingredients
Instructions
  1. Wash the curry leaves well and dry them completely. There should be no moisture left.
  2. Heat oil in a pan. Add peanuts, chana dal, urad dal, cumin seeds, coriander seeds, mustard seeds, garlic cloves, dry red chilies, sesame seeds, hing, and desiccated coconut.

  3. Roast everything on low to medium heat until the peanuts and dals turn golden brown and aromatic. Keep stirring so nothing burns. Remove the roasted mixture from the pan and keep it aside.

  4. In the same pan, add the curry leaves and dry roast them on low heat until they turn crispy. Let everything cool completely.

  5. Add the roasted mixture and crispy curry leaves to a grinder jar. Add tamarind and salt. Grind coarsely. Do not make it too fine; a slightly coarse texture tastes best.

  6. Store in an airtight jar.
Recipe Notes
  • You can store this curry leaf podi for up to 2-3 weeks in an airtight container in the fridge.
Nutrition Facts
Curry Leaf Podi
Amount Per Serving
Calories 723 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 19g
Monounsaturated Fat 26g
Sodium 28mg1%
Potassium 824mg24%
Carbohydrates 45g15%
Fiber 17g71%
Sugar 3g3%
Protein 26g52%
Vitamin A 574IU11%
Vitamin C 11mg13%
Calcium 540mg54%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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Spicy Mango Coconut Bites

Spicy Mango Coconut Bites

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If you’re looking for a fun vegetarian appetizer that feels a little different but still comes together beautifully, these Spicy Mango Coconut Bites are such a good one to make. With a crisp golden coating on the outside, a soft and melty mango center, and served with a sweet and spicy peanut sauce, lemon aioli, and a fresh spring salad base, this is the kind of appetizer that looks special and disappears fast!

WATCH HOW TO MAKE SPICY MANGO COCONUT BITES:

Spicy Mango Coconut Bites

What makes these bites really stand out is the center. The filling is made with finely chopped mango, cheese, paneer, coconut, cilantro, and red chilies, then frozen before shaping. That one step makes all the difference. It helps the filling hold its shape, makes the balls easier to form, and gives you that soft, melty center once they’re fried.

Spicy Mango Coconut Bites

The outer layer is made with rice, paneer, red curry paste, lemon juice, basil, and a few simple seasonings. The rice is cooked a little softer here, which helps the mixture come together well for shaping. Once the frozen mango filling is sealed inside, the balls are dipped in slurry, coated with breadcrumbs and sesame seeds, and fried until beautifully golden and crisp.

Spicy Mango Coconut Bites

I love serving these crispy mango rice bites over a bed of fresh spring salad with a drizzle of sweet and spicy peanut sauce and store-bought lemon aioli, then finishing them with microgreens, chopped mango, and fresh red chilies. It adds freshness, color, and a really nice balance to the rich, crisp bites.

Spicy Mango Coconut Bites

These are perfect for summer entertaining, party appetizers, cricket watch parties, festive menus, and dinner gatherings when you want to serve something a little unexpected. They feel playful, flavorful, and just special enough to stand out on the table.

Spicy Mango Coconut Bites

If you like this, please try my other recipes:

5 from 1 vote
Spicy Mango Coconut Bites
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Spicy Mango Coconut Bites
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

These Spicy Mango Coconut Balls are crisp on the outside, soft and melty in the center, and packed with sweet mangoes, paneer, cheese, and coconut. Served over spring salad with a sweet and spicy peanut sauce, lemon aioli, microgreens, and mangoes, this is such a fun appetizer to make for entertaining.

Course: Appetizer
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Mango Recipes, Rice
Servings: 8
Calories: 246 kcal
Author: Nidhi Bothra
Ingredients
Rice Coating:
  • 2 cups cooked rice , cooled
  • 1 cup paneer , grated
  • 2 1/2 tsp thai red curry paste
  • 2 tsp lemon juice
  • 1 tsp red chili flakes
  • 1 tbsp dried basil
  • salt , to taste
Mango Filling:
  • 1 cup mangoes , finely chopped
  • 3-4 tbsp cheese , any melty cheese
  • 1 tbsp paneer , grated
  • 1 tbsp desiccated coconut , or fresh grated coconut
  • 1 tbsp cilantro , finely chopped
  • 2 tsp Thai red chilies , finely chopped
  • salt , to taste
Sweet and Spicy Peanut Sauce:
  • 1/4 cup peanut butter
  • 2 tbsp hot sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 3-4 tsp lemon juice
  • 1 tsp ginger garlic paste
  • 1/4 cup hot water
Slurry:
  • 1/4 cup all purpose flour
  • 1/2 cup water
Coating:
  • 1 cup breadcrumbs
  • 1-2 tbsp sesame seeds
Garnish / For Serving:
  • spring salad
  • mangoes , finely chopped
  • lemon aioli , store-bought
  • microgreens
  • Thai red chilies , finely chopped
Instructions
  1. In a large bowl, add the cooked rice, grated paneer, red curry paste, lemon juice, chili flakes, dry basil, and salt. Mix everything well until the mixture comes together and is easy to shape. Set aside.
  2. In another bowl, mix together the chopped mango, melty cheese, grated paneer, desiccated coconut or fresh grated coconut, cilantro, red chilies, and salt.
  3. Shape the filling into small lemon-sized balls or small portions and freeze for 3-4 hours, or until fully set.

  4. In a bowl, whisk together the peanut butter, hot sauce, soy sauce, honey, lemon juice, ginger garlic paste, and hot water until smooth and drizzleable.

  5. In another bowl, whisk together the all-purpose flour and water to make a smooth slurry.
  6. In a separate bowl, mix the breadcrumbs and sesame seeds.
  7. Take a portion of the rice coating mixture and flatten it in your hand. Place one frozen mango filling portion in the center and gently seal it from all sides to form a smooth ball.
  8. Dip each ball into the slurry, then coat well in the breadcrumb and sesame seed mixture.
  9. Heat oil in a kadhai over medium heat and fry the balls in batches until golden brown and crisp. Remove onto a paper towel.
  10. To serve, arrange spring salad on a platter and top with mango pieces. Place the hot spicy mango coconut balls on top. Drizzle with the sweet and spicy peanut sauce, finish with lemon aioli, microgreens, and finely chopped red chilies.
  11. Serve immediately.

Recipe Video

Nutrition Facts
Spicy Mango Coconut Bites
Amount Per Serving
Calories 246 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 25mg8%
Sodium 613mg27%
Potassium 132mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
Vitamin A 624IU12%
Vitamin C 13mg16%
Calcium 241mg24%
Iron 2mg11%
* 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!

Crispy Rice Pakora Chaat

Crispy Rice Pakora Chaat

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Would you believe me if I told you that this dish starts with something as simple as rice? From fluffy grains to crispy pakoras and finally into a vibrant, flavor-packed chaat, this is truly a summer showstopper that looks as good as it tastes.

WATCH HOW TO MAKE CRISPY RICE PAKODA CHAAT:

Crispy Rice Pakora Chaat

For this recipe, I’m using fragrant basmati rice, which creates the perfect base for our pakoras and really shines through in the final dish.

To the cooked rice, we add grated potatoes, onions, fresh cilantro, and a mix of aromatics to build layers of flavor and texture. A little flour helps bind everything together, and then come the spices. I also like to include a freshly ground masala here, which makes all the difference—don’t skip it, it really elevates the entire dish.

Once everything is mixed, shape the mixture into equal, bite-sized pakoras and fry them until golden brown and perfectly crisp. What I love most about these pakoras is the contrast—the outside gets beautifully crunchy, while the inside stays soft and fluffy thanks to the rice.

Crispy Rice Pakora Chaat

For the yogurt layer, I like to do something a little different. A quick tadka with plenty of ginger adds warmth and depth, and a touch of beetroot juice gives it a stunning color and a subtle earthy note. Spread this yogurt mixture at the base of your serving dish to create a creamy, vibrant foundation.

Now comes the fun part—assembling the chaat. Place the crispy pakoras over the yogurt, then layer on your toppings. I went for a fresh, summery combination with sprouts, juicy mango, chopped onions, chutneys, and pops of pomegranate, but this is where you can really make it your own.

Crispy Rice Pakora Chaat

Every bite is a mix of textures and flavors—crispy, creamy, tangy, sweet, and just a little spicy. It’s bold, playful, and guaranteed to impress.

Trust me when I say this is the ultimate way to enjoy pakora chaat. I already can’t wait to make this again the next time I have friends over.

If you like this, please try my other recipes:

5 from 2 votes
Crispy Rice Pakora Chaat
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Crispy Rice Pakora Chaat
Prep Time
30 mins
Cook Time
20 mins
 

Crispy Rice Pakora Chaat — would you believe this starts with rice? These golden, crispy pakoras are soft and fluffy on the inside, layered over a vibrant ginger-beet yogurt and topped with all the fresh, summery goodness! 🥭🌱

Every bite is a mix of crunchy, creamy, sweet, and tangy from the juicy mangoes, pops of pomegranate, chutneys, and sprouts. The ultimate crowd-pleasing chaat for your next get-together! ✨

Course: Appetizer, Chaat, Snack
Cuisine: Fusion, Indian
Keyword: streetfood
Custom Category: Appetizers, Chaat (Indian Street Food), Rice, Snacks
Servings: 6
Calories: 249 kcal
Author: Nidhi Bothra
Ingredients
Pakoras:
  • 2 cups cooked rice
  • 1 medium potatoes , grated and squeezed well in cold water
  • 1 medium onions , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp green chilies , minced
  • 3 tbsp cilantro with tender stems , finely chopped
  • 2 tbsp rice flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder (hing)
  • 1/4 tsp garam masala
  • salt , to taste
Fresh Masala:
  • 1 tsp fennel seeds (saunf)
  • 1 tsp coriander seeds
  • 8-10 black peppercorns
  • 2 cloves
  • 1 small mace (javitri)
Ginger Green Chili Yogurt:
  • 2 cups yogurt , whisked
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp oil
  • 1 tsp ginger , finely minced
  • 1/2 tsp green chilies , very finely minced
  • 6-8 pcs curry leaves , finely chopped
  • 2-3 tsp fresh beetroot juice
Chaat Masala:
Chaat Toppings:
  • 1/2 cup sprouted mung beans (moong beans) , boiled
  • 1 cup mangoes , finely diced
  • 1/2 cup pomegranate seeds
  • 2 tbsp sev (bhujiya) , fine
  • mint cilantro chutney
  • tamarind chutney
Instructions
  1. Prepare the fresh masala by lightly crushing the fennel seeds, coriander seeds, black peppercorns, cloves, and mace into a coarse powder and set this aside.
  2. In a large bowl, add the boiled rice, grated potato, chopped onion, ginger and green chili, and cilantro. Add rice flour, turmeric, asafoetida, garam masala, salt, and the freshly ground masala. Mix everything well until the mixture comes together.
  3. Shape the mixture into small bite-sized balls. Heat oil and fry until golden brown and crisp on the outside. Remove and let cool on a paper towel.
  4. In a bowl, whisk the yogurt with sugar and salt until smooth. Heat oil for the tadka, then add ginger, green chili, and curry leaves, and sauté until aromatic. Pour the hot tadka over the yogurt and mix well. Add beetroot juice gradually to achieve a light pink color.
  5. Mix together the red chili powder, roasted cumin powder, black salt, and salt to prepare the chaat masala and set aside.

  6. To assemble, spread the yogurt at the base of your serving dish and arrange the crispy rice pakoras over it. Top with moong sprouts, mango, pomegranate, and sev. Drizzle green chutney and tamarind chutney, then sprinkle the prepared chaat masala on top.

  7. Serve immediately as a chaat platter or assemble into individual mini plates. Perfect for entertaining or as a vibrant summer appetizer, enjoy!

Recipe Video

Nutrition Facts
Crispy Rice Pakora Chaat
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 851mg37%
Potassium 567mg16%
Carbohydrates 45g15%
Fiber 5g21%
Sugar 15g17%
Protein 11g22%
Vitamin A 553IU11%
Vitamin C 55mg67%
Calcium 208mg21%
Iron 2mg11%
* 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!

Afghani Paneer Paniyaram

Afghani Paneer Paniyaram

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Paneer is such a staple in my kitchen, but every once in a while, I like to experiment with it and create something a little different. This time, I wanted to bring together the richness of Afghani-style paneer with a fun, bite-sized format — and that’s how these Afghani Paneer Paniyarams came together. ✨❤️

The filling is creamy, mild, packed with flavor, and made with yogurt, cream, cashew paste, and warm spices. Instead of grilling the paneer like a classic tikka, I tucked it inside a spiced moong dal batter and cooked it slowly in a paniyaram pan until golden on the outside and soft inside.

WATCH HOW TO MAKE AFGHANI PANEER PANIYARAM:

Afghani Paneer Paniyaram

What I love most about this recipe is the contrast of textures — crisp edges, a soft outer layer, and that rich, creamy paneer center. It’s simple, unique, and perfect for entertaining or when you want to serve paneer in a completely new way.

Afghani Paneer Paniyaram

If you like this, please try my other recipes:

5 from 1 vote
Afghani Paneer Paniyaram
Print
Afghani Paneer Paniyaram
Prep Time
30 mins
Cook Time
15 mins
 

Afghani Paneer Paniyaram ✨ Creamy Afghani-style paneer tucked inside soft paniyarams and cooked until golden — crisp outside, soft inside, and full of flavor in every bite. A simple yet unique fusion appetizer perfect for any occasion!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Fusion, Snacks
Servings: 6
Calories: 240 kcal
Author: Nidhi Bothra
Ingredients
Afghani Marinade:
Paneer Filling:
  • 1 cup paneer , cut into small cubes
  • 1/2 cup mixed color bell peppers , finely chopped
Paniyaram Batter:
Tempering:
  • oil , as needed
  • 7-8 mustard seeds , per cavity
  • curry leaves , finely chopped
Instructions
Prepare the Marinated Paneer Mixture:

  1. In a bowl, mix together all the marinade ingredients until smooth and creamy.

  2. Add paneer cubes and bell peppers to the marinade.

  3. Gently mix and set aside for 20–30 minutes.
Prepare the Batter:
  1. Soak moong dal and rice together for 3–4 hours.
  2. Drain and grind with dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, and ginger into a smooth batter.
  3. Transfer to a bowl and add salt, turmeric, and hing. Mix well.
  4. Just before cooking, add eno and lemon juice. Mix lightly.
Make the Paniyarams:

  1. Heat a paniyaram pan and add oil in each cavity. Then add mustard seeds and curry leaves and let them splutter.

  2. Add a spoon of marinated paneer mixture into each cavity, and then top with batter to cover.

  3. Cook on low to medium heat, covered, until golden at the base.

  4. Turn gently, add a little oil if needed, and cook from all sides until crisp.

  5. Your Afghani Paneer Paniyarams are ready! Serve them hot with green chutney or ketchup!

Recipe Video

Recipe Notes
  • Keep heat low to mdeium for even cooking.
  • Don’t overmix after adding eno.
  • You can use dosa batter as a shortcut.
  • Best served fresh for perfect texture.
Nutrition Facts
Afghani Paneer Paniyaram
Amount Per Serving
Calories 240 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 223mg10%
Potassium 297mg8%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 3g3%
Protein 12g24%
Vitamin A 243IU5%
Vitamin C 16mg19%
Calcium 250mg25%
Iron 2mg11%
* 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!

Pineapple Cloud Matcha

Pineapple Cloud Matcha

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Fresh pineapple juice over ice, topped with a soft coconut matcha cloud — this Pineapple Cloud Matcha 🍍🍵 is light, refreshing, and such a beautiful way to enjoy matcha!

The sweetness of pineapple pairs so nicely with the earthy notes of matcha, while coconut milk adds a smooth, creamy finish that makes every sip feel perfectly balanced!✨

WATCH HOW TO MAKE PINEAPPLE CLOUD MATCHA:

Pineapple Cloud Matcha

Now that spring is already here, drinks like this just feel right – bright, fresh, and so pretty in the glass! A simple little moment of refreshment to welcome the season.

Pineapple Cloud Matcha

If you like this, please try my other recipes:

5 from 1 vote
Pineapple Cloud Matcha
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Pineapple Coconut Matcha Cloud
Total Time
10 mins
 

Fresh pineapple juice over ice, topped with a soft coconut matcha cloud — this Pineapple Coconut Cloud Matcha is light, refreshing, and such a beautiful way to enjoy matcha. The sweetness of pineapple pairs so nicely with the earthy notes of matcha, while coconut milk adds a smooth, creamy finish that makes every sip feel perfectly balanced!

Course: Drinks
Cuisine: Japanese
Keyword: viral
Custom Category: Drinks
Servings: 1
Calories: 176 kcal
Author: Nidhi Bothra
Ingredients
Pineapple Base:
  • 3/4 cup pineapple juice , fresh or canned
  • 1-2 tbsp pineapple , finely chopped (optional)
  • ice cubes
Coconut Matcha Cloud:
  • 1 1/2 tsp matcha powder . sifted
  • 1/4 cup coconut milk
  • 1½-2 tsp sugar , adjust to taste
Garnish:
  • pineapple , wedges
  • matcha powder , sprinkle
Instructions

  1. Sift the matcha powder through a fine strainer into a bowl to remove any lumps.

  2. Add coconut milk and sugar. Whisk vigorously until the mixture becomes smooth, thick, and slightly foamy.
  3. Fill a serving glass with ice cubes. Pour the fresh pineapple juice over the ice. If you like, add a little finely chopped pineapple for extra texture (optional).
  4. Slowly pour the coconut matcha mixture over the pineapple juice so it forms a light, foamy layer on top.

  5. Sprinkle some matcha powder on top and garnish with pineapple wedge.

  6. Stir gently before drinking so the pineapple and matcha blend together. Enjoy!

Recipe Video

Nutrition Facts
Pineapple Coconut Matcha Cloud
Amount Per Serving
Calories 176 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 45mg2%
Potassium 246mg7%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 317IU6%
Vitamin C 25mg30%
Calcium 25mg3%
Iron 2mg11%
* 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!

Crispy Lotus Stem Chinese Bhel

Crispy Lotus Stem Chinese Bhel | Kamal Kakdi Indo-Chinese Snack

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If you love Indo-Chinese flavors and crunchy chaat-style snacks, this Crispy Lotus Stem Chinese Bhel is a must try. Thinly sliced lotus stem (kamal kakdi) is fried until golden and crisp, then tossed with crunchy vegetables, a sweet and spicy Chinese-style sauce, and masala roasted makhanas for extra texture. It’s bold, vibrant, and incredibly satisfying. ✨❤️

WATCH HOW TO MAKE CRISPY LOTUS STEM CHINESE BHEL:

Crispy Lotus Stem Chinese Bhel

This recipe is perfect for entertaining or when you want a fun twist on Chinese bhel and lotus stem recipes. The sauce can even be made ahead of time, making it a great party snack or appetizer that comes together quickly when you’re ready to serve.

If you like this, please try my other recipes:

5 from 1 vote
Crispy Lotus Stem Chinese Bhel
Print
Crispy Lotus Stem Chinese Bhel
Prep Time
20 mins
Cook Time
20 mins
 

A fun Indo-Chinese inspired snack that combines crispy lotus stem with the bold flavors of Chinese bhel. Golden lotus stem is tossed with crunchy vegetables, a sweet and spicy sauce, masala roasted makhanas for extra texture, and finished with sesame seeds and green onions. Perfect for serving at gatherings or casual get-togethers.

Course: Appetizer, Snack
Cuisine: Fusion, Indo-Chinese
Keyword: bhel
Custom Category: Appetizers, Holi, Snacks
Servings: 8
Calories: 63 kcal
Author: Nidhi Bothra
Ingredients
Crispy Lotus Stem:
  • 2½ cups lotus stem , thinly sliced, or 1 frozen packet lotus stem, thawed
  • 2-3 tbsp cornstarch
  • oil , for frying
  • 1/2 tsp chaat masala
Chinese Style Sauce:
  • 2 tbsp schezwan sauce
  • 1½ tbsp light soy sauce
  • 2 tbsp tomato ketchup
  • 2 tsp vinegar
  • 1/4 tsp white pepper
  • 3 tsp sugar , or honey
  • 1/4 cup water
  • salt , to taste
Toss:
  • 2 tbsp oil
  • 1 1/2 tbsp ginger garlic green chilies , finely minced
  • 3 tbsp green onions , finely chopped, white part with a little greens
  • 1/2 cup cabbage , thinly sliced
  • 1/2 cup bell peppers , thinly sliced
  • 1/4 cup carrots , julienned
  • 1 medium onions , julienned
  • 1 cup masala roasted makhana , store-bought
  • 1/4 tsp white pepper
  • salt , to taste
Garnish:
  • 2 tbsp green onions , finely chopped
  • toasted sesame seeds
Instructions
Prepare the Lotus Stem:

  1. If using frozen lotus stem, thaw it completely. Dab the slices well with a kitchen cloth or paper towel to remove excess moisture.

  2. Sprinkle corn flour over the lotus stem and mix well so the slices are lightly coated. Shake off any excess cornflour before frying.

  3. Heat oil in a pan and fry the lotus stem until golden and crisp. Remove and sprinkle chaat masala while still hot.
Air Fryer Option:
  1. Arrange the coated lotus stem in the air fryer basket. Spray lightly with oil.

  2. Air fry at 375°F / 190℃ for about 10 minutes, tossing once in between after 5 minutes, until crisp and golden.

Make the Sauce:

  1. In a bowl, mix schezwan sauce, soy sauce, ketchup, vinegar, white pepper, sugar (or honey), water and salt.

  2. Heat a wok and add oil. Add the minced ginger, garlic and green chili along with the chopped green onions and sauté until fragrant.

  3. Pour in the prepared sauce and let it come to a gentle bubble. Once the sauce is ready, remove a small portion and keep it aside for later use if needed.
Toss the Vegetables:
  1. Add cabbage, bell peppers, onions and carrots to the wok. Toss quickly on high heat so the vegetables stay crisp.
Finish the Bhel:
  1. Switch off the heat and add the crispy lotus stem and masala roasted makhanas.
  2. Season with white pepper and salt. Add a drizzle of honey if needed and toss everything together.
Garnish and Serve:
  1. Transfer to a serving bowl and garnish with chopped green onions and sesame seeds.
  2. Serve immediately while the lotus stem is still crisp.

Recipe Video

Recipe Notes
  • The sauce can be made 3–4 days ahead and stored in an airtight container in the refrigerator.
  • This makes it a great party prep sauce — simply toss everything together when ready to serve.
  • The extra reserved sauce can also be served on the side if you like it slightly saucier.
Nutrition Facts
Crispy Lotus Stem Chinese Bhel
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 228mg10%
Potassium 88mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 1021IU20%
Vitamin C 16mg19%
Calcium 12mg1%
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!

Thandai Shrikhand Gujiya Crisps

Thandai Shrikhand with Gujiya Crisps

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Holi at home has always meant two things — gujiya and thandai. The aroma of roasting mawa in the kitchen and chilled glasses of thandai waiting on the table are memories that instantly take me back.

This year, I wanted to bring those two flavors together in one plated dessert. Something that still tastes completely traditional, but feels just a little more modern. And that’s how this Thandai Shrikhand with Gujia Crisp came together. ✨❤️

WATCH HOW TO MAKE THANDAI SHRIKHAND WITH GUJIYA CRISPS:

Thandai Shrikhand Gujiya Crisps

The gujia filling stays exactly the way we’ve always made it — roasted mawa, suji, coconut, nuts, saffron, and cardamom. The only difference is in the shape. Instead of deep-frying, I wrapped the filling in layered phyllo sheets and baked them until crisp and golden.

For the shrikhand, I strained whole milk yogurt until thick and creamy, then flavored it with kesariya thandai syrup. It gives the perfect balance of sweetness and that signature festive fragrance.

Thandai Shrikhand Gujiya Crisps

Served with fresh orange compote and a light berry sauce, this dessert feels festive, nostalgic, and beautifully balanced.

It’s still gujiya. It’s still thandai. Just presented a little differently!

Thandai Shrikhand Gujiya Crisps

If you like this, please try my other recipes:

5 from 1 vote
Thandai Shrikhand Gujiya Crisps
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Thandai Shrikhand with Gujiya Crisps
Prep Time
25 mins
Cook Time
20 mins
 

Gujiya and Thandai — my favorite Holi flavors, now together in one modern dessert ❤️ This Thandai Shrikhand with Gujia Crisps✨ combines traditional mawa filling, crisp phyllo baked layers, and creamy kesariya shrikhand, finished with fresh berry and orange compotes.

Course: Dessert
Cuisine: Fusion, Indian
Keyword: mithai
Custom Category: Desserts, Holi, Indian Sweets
Servings: 6 pcs
Calories: 219 kcal
Author: Nidhi Bothra
Ingredients
Thandai Shrikhand:
  • 2 cups yogurt
  • 3-4 thandai syrup , adjust to taste
  • saffron for garnish
  • mixed nuts (almonds, pistachios) , slivered for garnish
Gujia Filling:
  • 1/4 cup fresh mawa (khoya) , grated
  • 2 tbsp semolina semolina, lightly roasted
  • 2 tbsp desiccated coconut
  • 1/4 cup mixed nuts , finely chopped
  • 1/4 tsp cardamom powder
  • 10-12 strands saffron , soaked in 1 tbsp warm milk
  • 1/4 cup sugar , powdered or regular
  • 1-2 tbsp milk , optional, if filling feels dry
Gujia Crisps:
  • 3-4 phyllo pastry sheets
  • 2-3 tbsp melted butter
  • slurry , mix 1 tbsp flour with 2 tbsp water
  • edible silver foil , optional
  • edible flowers , optional
Orange Compote:
  • 1/2 cup fresh orange juice , from 2–3 small oranges
  • 3-4 orange segments , finely chopped
  • 1 tbsp cornstarch
  • 1 tbsp sugar , adjust to taste
  • 1-2 tsp lemon juice
  • pinch salt
  • poppy seeds , for garnish
Berry Compote:
  • 1/4 cup strawberries
  • 1/4 cup raspberries,
  • 2 tbsp blueberries
  • 1-2 tsp sugar , adjust to sweetness
  • 2 tsp lemon juice
  • 1 tbsp cornstarch slurry 1 tbsp cornstarch + 2 tbsp water
  • pinch salt
Instructions
Thandai Shrikhand:

  1. Line a strainer with muslin cloth and place the yogurt in it. Strain until all excess whey is removed and the yogurt becomes thick and creamy.

  2. Transfer the strained yogurt to a bowl, add kesariya thandai syrup and mix until smooth. Adjust sweetness as needed — the sweetness comes from the thandai syrup. Refrigerate until ready to use.

Gujia Filling:

  1. Heat a pan on low flame and add the grated mawa. Roast until lightly golden and aromatic.

  2. Add roasted suji, desiccated coconut, finely chopped nuts, sugar, cardamom powder, and saffron. Mix well until combined. If the mixture feels dry, sprinkle 1–2 tablespoons milk and mix gently. The filling should be moist but not sticky.

  3. Allow the filling to cool completely before using.

Gujia Crisps:
  1. Preheat oven to 375°F (190°C).

  2. Lay one phyllo sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and repeat. Use 3–4 layered sheets. Then cut them into squares.

  3. Place 1–2 tbsp gujia filling on one corner of each square. Fold into a triangle and seal the edges using the flour slurry.

  4. Arrange on a baking tray and bake for 7–10 minutes or until golden brown and crisp. Keep an eye on them as phyllo browns quickly. Let them cool slightly.

  5. Optional: Garnish with edible silver foil, nuts, or edible flowers.
Orange Compote:
  1. In a saucepan, combine orange juice and finely chopped orange segments.

  2. Add sugar and a pinch of salt. Mix cornstarch with a little water to form a slurry and add to the pan.

  3. Cook on medium heat, stirring continuously, until slightly thickened and glossy. Finish with lemon juice. Let cool. Sprinkle poppy seeds before serving.

Berry Compote:

  1. Roughly mash or pulse strawberries, raspberries, and blueberries. Transfer to a saucepan. Add sugar, lemon juice, and salt.

  2. Stir in cornstarch slurry and cook on low heat until slightly thickened but still pourable. Let cool before serving.

Assemble:

  1. When ready to serve, transfer to a piping bag and pipe onto serving plates. Garnish with saffron strands and slivered nuts.

  2. Arrange warm gujia crisps alongside.

  3. Spoon over berry compote and orange compote for a fresh contrast to the richness of the shrikhand and filling.

  4. Serve immediately and enjoy!

Recipe Video

Nutrition Facts
Thandai Shrikhand with Gujiya Crisps
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 138mg6%
Potassium 312mg9%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
Vitamin A 190IU4%
Vitamin C 12mg15%
Calcium 167mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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