Naturally Nidhi

Latest Posts

Rose Samosa Chaat Shots

Published by Nidhi Bothra

Rose Samosa Chaat Shots – spice up some store-bought samosas with this incredibly easy appetizer served in mini cocktail glasses that’ll have you ready to impress this Diwali! With a lovely rose-infused yogurt and your favorite toppings like chutney and sev, this incredible chaat is just as delicious as it is colorful!

WATCH HOW TO MAKE ROSE SAMOSA CHAAT SHOTS:

5 from 3 votes

Rose Samosa Chaat Shots

Prep Time

15 mins

Total Time

15 mins

Rose Samosa Chaat Shots - spice up some store-bought samosas with this incredibly easy appetizer served in mini cocktail glasses that’ll have you ready to impress this Diwali! With a lovely rose-infused yogurt and your favorite toppings like chutney and sev, this incredible chaat is just as delicious as it is colorful!

Course: Appetizer, Chaat, Snack

Cuisine: Indian

Keyword: party

Custom Category: Appetizers, Chaat (Indian Street Food), Snacks

Servings: 4

Calories: 155 kcal

Author: Nidhi Bothra

Ingredients

4 potato samosas , store-bought
1 small tomatoes , de-seeded and finely chopped
1 small onions , finely chopped
mint cilantro chutney , as needed
tamarind chutney , as needed
chaat masala , for garnish
sev (bhujiya) , for garnish
red chili powder , for garnish
roasted cumin powder , for garnish
mint leaves , for garnish
dried rose petals , for garnish

Rose Yogurt:

1 cup yogurt , beaten
1 tbsp fresh beetroot juice
2 drops rose essence
1 1/2 tsp sugar
salt , to taste

Instructions

Rose Yogurt:

Mix together the yogurt, beetroot juice, rose essence, salt and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt.

Samosa Chaat:

For serving, take a mini cocktail glass, break the samosa into small pieces and arrange it in the glass.
Top it with tomatoes, onions, chaat masala, mint cilantro chutney and tamarind chutney.
Now top it off with rose yogurt.
Sprinkle some bhujiya on top and garnish with chaat masala, red chili powder, roasted cumin powder, mint leaves and dry rose bud. Enjoy!

Recipe Video

Nutrition Facts

Rose Samosa Chaat Shots

Amount Per Serving

Calories 155 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 4mg1%

Sodium 45mg2%

Potassium 223mg6%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 7g8%

Protein 4g8%

Vitamin A 221IU4%

Vitamin C 5mg6%

Calcium 118mg12%

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 and share your creation with me!

Veggie Semolina Bites

Published by Nidhi Bothra

Veggie Semolina Bites — a healthy and delicious start to your morning, these baked savory muffins have fresh veggies, Italian seasoning, and cheese! Coming together super easily, this is a grab-and-go breakfast or snack you won’t have to think twice about!

With my mornings getting super busy between kids going to school and own morning routine, I live by easy, wholesome recipes for some goodness between the rush. These Veggie Semolina Bites have been on repeat for the last few weeks and, paired with marinara sauce or herbed mayo, there’s no complaining from me!

HOW TO MAKE VEGGIE SEMOLINA BITES:

Make the Batter! In a mixing bowl, add the semolina, yogurt, ginger garlic chili paste, spices and lemon juice.
Add Tadka! To make the tadka, heat oil on medium heat in a small pan. Add mustard seeds, urad dal, and curry leaves and let crackle. As soon as they start popping, add it into the batter.
Add Veggies! Add in the vegetables and stir while pouring in the water. It should have a cake batter consistency.
Rest the Batter! Let it sit for 20 minutes covered on the counter.
Preheat the Oven! Preheat the over to 350°F / 175°C. Grease your muffin tray.
Add Cheese & Baking Powder! Check the consistency of your batter and add more water if needed, don’t make it too thin. Add in your cheese and baking powder and mix gently.
Bake! Pour the batter into the muffin trays and bake for 20 minutes or until golden brown. Let it cool once done for 10 minutes.
Enjoy! Serve with warm marinara sauce or your choice of dip. Enjoy!

4 from 4 votes

Veggie Semolina Bites

Prep Time

30 mins

Cook Time

30 mins

Course: Appetizer, Baked, Breakfast, Snack

Cuisine: Indian

Custom Category: Appetizers, Baked, Breakfast, Snacks

Servings: 4

Calories: 276 kcal

Author: Nidhi Bothra

Ingredients

Batter:

1 cup semolina
1/2 cup yogurt
1/2 cup mixed vegetables , chopped
2 tbsp grated vegetables , such as carrot, zucchini, or squash
2 tsp ginger chili garlic paste
1/2 tsp baking powder
1 tsp italian seasoning
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp sugar
1 tsp lemon juice
3 tbsp cheese , grated
1/4 cup water , as needed
salt , to taste

Tadka:

1 tbsp oil
1 tsp mustard seeds
1 tsp split white urad dal (split matpe beans)
4 curry leaves , chopped

Instructions

In a mixing bowl, add the semolina, yogurt, ginger garlic chili paste, spices and lemon juice.
To make the tadka, heat oil on medium heat in a small pan. Add mustard seeds, urad dal, and curry leaves and let crackle. As soon as they start popping, add it into the batter.
Add in the vegetables and stir while pouring in the water. It should have a cake batter consistency. Let it sit for 20 minutes covered on the counter.
Preheat the over to 350°F / 175°C. Grease your muffin tray.
Check the consistency of your batter and add more water if needed, don’t make it too thin. Add in your cheese and baking powder and mix gently.
Pour the batter into the muffin trays and bake for 20 minutes or until golden brown. Let it cool once done for 10 minutes.
Serve with warm marinara sauce or your choice of dip and enjoy!

Recipe Notes

The grated veggies are super important as they prevent your muffins from drying out!
Don’t make the batter too runny otherwise they’ll turn out very flat.

Nutrition Facts

Veggie Semolina Bites

Amount Per Serving

Calories 276 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 14mg5%

Sodium 165mg7%

Potassium 237mg7%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1478IU30%

Vitamin C 23mg28%

Calcium 196mg20%

Iron 3mg17%

* 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 and share your creation with me!

Apple Crumble Coffee Cake

Published by Nidhi Bothra

Apple Crumble Coffee Cake — featuring sweet, in-season apples, this light, spiced coffee cake is the perfect treat to enjoy this fall! With a buttery crumb topping and notes of cinnamon, serve it warm with a scoop of vanilla ice-cream and drizzle of maple syrup for a cozy dessert!

My favorite part of fall has got to be visiting local orchards for farm fresh apples! This year I decided to try out this incredibly easy and delicious Apple Crumble Coffee Cake, and it’s safe to say you won’t be disappointed. Serve it warm for a light breakfast or dress it up with some toppings for an elegant dessert fit for the lovely flavors of fall!

HOW TO MAKE APPLE CRUMBLE COFFEE CAKE:

Preheat! Preheat the oven to 350°F/180°C. Grease a 9″ x 5″ loaf pan with oil. Keep it aside.
Make the Crumble! To make the crumble, combine the oats, flour, sugar, and butter in a medium bowl. Cut the butter into the other ingredients with a fork until your get a crumbly texture, don’t over mix it. Leave this in the fridge until your batter is ready.
Wet Ingredients! In a bowl, take oil, sugar, milk, yogurt, and vanilla essence and whisk them thoroughly until the sugar dissolves.
Dry Ingredients! Now, sieve all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon powder) on top of the wet ingredients. This will aerate the mixture, making the cake fluffy. Mix this together until combined.
Add Coffee & Apple! In the end, add in your coffee and mix gently. Fold in your the apples (keep 2 tbsp aside for topping later) and walnuts. Adjust the consistency by adding more milk if needed, one tbsp at a time.
Pour Batter! Pour the batter in the greased loaf pan. Spread your crumble on top by lightly pressing into an even layer. Then spread the 2 tbsp apples on top..
Bake! Bake the cake in oven on the middle rack for 45-50 minutes. To test if the cake is done, insert a knife or a small skewer and if it comes out clean, the cake is ready.
Cool! Take the cake out and let it rest for 10 minutes. Now, remove the cake from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces.
Serve! Serve warm with a drizzle of maple syrup. Enjoy!

5 from 1 vote

Apple Crumble Coffee Cake

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: cake, eggless

Custom Category: Cakes, Desserts

Servings: 12 pcs

Calories: 205 kcal

Author: Nidhi Bothra

Ingredients

1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon powder
1/2 tsp salt
1 large apple , finely chopped and peeled (optional)
1/4 cup oil
2/3 cup brown sugar , or any granulated sugar
1/2 cup thick yogurt , or sour cream
1/4 cup milk
1/2 tsp vanilla essence
1 1/2 tsp coffee , mixed with 1 tsp warm water
2 tbsp walnuts , finely chopped

Crumble:

3 tbsp old fashioned rolled oats
1 1/2 tbsp all purpose flour
2 tbsp butter , softened
1 tbsp sugar

Garnish:

maple syrup , or honey

Instructions

Preheat the oven to 350°F / 180°C.
Grease a 9" x 5" loaf pan with oil. Keep it aside.
To make the crumble, combine the oats, flour, sugar, and butter in a medium bowl. Cut the butter into the other ingredients with a fork until your get a crumbly texture, don’t over mix it. Leave this in the fridge until your batter is ready.
In a bowl, take oil, sugar, milk, yogurt, and vanilla essence and whisk them thoroughly until the sugar dissolves.
Now, sieve all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon powder) on top of the wet ingredients. This will aerate the mixture, making the cake fluffy. Mix this together until combined.
In the end, add in your coffee and mix gently. Fold in your the apples (keep 2 tbsp aside for topping later) and walnuts. Adjust the consistency by adding more milk if needed, one tbsp at a time.
Now, pour the batter in the greased loaf pan. Spread your crumble on top by lightly pressing into an even layer. Then spread the 2 tbsp apples on top.
Bake the cake in oven on the middle rack for 45-50 minutes. To test if the cake is done, insert a knife or a small skewer and if it comes out clean, the cake is ready.
Take the cake out and let it rest for 10 minutes.
Now, remove the cake from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Serve warm with a drizzle of maple syrup and enjoy!

Recipe Notes

This cake can be stored in an air tight container for 2-3 days.
Depending on the sweetness of your apple, you might want to adjust the sugar measurements.
You can warm the cake before serving.

Nutrition Facts

Apple Crumble Coffee Cake

Amount Per Serving

Calories 205 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 6mg2%

Sodium 203mg9%

Potassium 99mg3%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 16g18%

Protein 3g6%

Vitamin A 79IU2%

Vitamin C 1mg1%

Calcium 72mg7%

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 and share your creation with me!

Kachumber Salad

Published by Nidhi Bothra

Kachumber Salad — a refreshing, colorful salad with crunchy veggies, peanuts, coconut, and lime that is quick to assemble and perfect for fasting! Toss it together for a light, filling lunch and enjoy the tangy flavors!

When not fasting, add in your choice of seasonal veggies or fruits and spices like chaat masala and kala namak to change it up. Pair it with a full meal or have as is for healthy meal rich in fiber, antioxidants, and nutrients!

WATCH HOW TO MAKE KACHUMBER SALAD:

5 from 1 vote

Kachumber Salad

Prep Time

10 mins

Total Time

10 mins

Course: Salad

Cuisine: Indian

Keyword: fasting

Custom Category: Fasting Recipes, Salad

Servings: 4

Calories: 84 kcal

Author: Nidhi Bothra

Ingredients

2 cucumber , chopped
2 tomatoes , chopped
1/4 cup peanuts , coarsely crushed
1/4 cup fresh coconut , grated
1 green chilies , finely chopped
2 tbsp cilantro , finely chopped
1 1/2 tbsp lime juice
1/2 tsp lemon zest
1 tsp dried mint , or 7-8 leaves of fresh mint
1/2 tsp black pepper
salt , to taste

Instructions

Mix all the ingredients together and your Kachumber salad is ready!

Recipe Video

Nutrition Facts

Kachumber Salad

Amount Per Serving

Calories 84 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Sodium 13mg1%

Potassium 431mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 651IU13%

Vitamin C 15mg18%

Calcium 41mg4%

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 and share your creation with me!

Lapsi – Cracked Wheat Sweet

Published by Nidhi Bothra

Lapsi – made with cracked wheat and cooked in ghee with jaggery syrup, this traditional Rajasthani sweet has a lovely floral aroma of saffron and cardamom. With a few simple steps and a nutty, rich flavor, it’s an easy way to meet those sweet tooth cravings without having to indulge!

HOW TO MAKE LAPSI:

Roast! Roast the cracked wheat in ghee on medium heat until the color changes and it begins to have a nutty fragrance.
Add Water & Cook! Add in 2 cups of water and stir gently. Cook covered for 10-15 mins until the wheat becomes soft and almost fully cooked. It should still have some texture when you press between your fingers. Add more water as needed, it varies based on the texture of your wheat.
Make Jaggery Syrup! While the cracked wheat is simmering, in a separate pot let 1/2 cup of water come to a boil. Add in the jaggery, stir till combined, and take it off the heat. Keep aside.
Cook with Jaggery! Once the cracked wheat is ready, add in the jaggery syrup, stir gently, and cook covered until all the water evaporates—about 5 minutes. You’ll see everything coming together and ghee starting to separate.
Add Saffron & Nuts! Fold in your cardamom powder, saffron, and nuts.
Enjoy! Garnish with coconut and your Lapsi is ready!

5 from 1 vote

Lapsi - Cracked Wheat Sweet

Prep Time

5 mins

Cook Time

25 mins

Made with cracked wheat and cooked in ghee with jaggery syrup, this traditional Indian sweet has a lovely floral aroma of saffron and cardamom. With a few simple steps and a nutty, rich flavor, it’s an easy way to meet those sweet tooth cravings without having to indulge.

Course: Dessert

Cuisine: Indian

Keyword: traditional

Custom Category: Desserts, Indian Sweets

Servings: 6

Calories: 338 kcal

Author: Nidhi Bothra

Ingredients

250 g cracked wheat
2 1/2 tbsp ghee
1 tsp cardamom powder
few strands saffron , soaked in 1/2 tsp warm water
200 g jaggery , crumbled
4 cups water , as needed
1 tbsp almonds , slivered
1 tbsp pistachio , slivered
pinch salt
1 tsp coconut , grated (optional)

Instructions

Roast the cracked wheat in ghee on medium heat until the color changes and it begins to have a nutty fragrance.
Add in 2 cups of water and stir gently. Cook covered for 10-15 mins until the wheat becomes soft and almost fully cooked. It should still have some texture when you press between your fingers. Add more water as needed, it varies based on the texture of your wheat.
While the cracked wheat is simmering, in a separate pot let 1/2 cup of water come to a boil. Add in the jaggery, stir till combined, and take it off the heat. Keep aside.
Once the cracked wheat is ready, add in the jaggery syrup, stir gently, and cook covered until all the water evaporates—about 5 minutes. You’ll see everything coming together and ghee starting to separate.
Fold in your cardamom powder, saffron, and nuts. Garnish with coconut and your Lapsi is ready!

Nutrition Facts

Lapsi - Cracked Wheat Sweet

Amount Per Serving

Calories 338 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 16mg5%

Sodium 8mg0%

Potassium 198mg6%

Carbohydrates 60g20%

Fiber 6g25%

Sugar 29g32%

Protein 6g12%

Vitamin A 5IU0%

Vitamin C 1mg1%

Calcium 21mg2%

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 and share your creation with me!

Vegan Korean Chili Potatoes

Published by Nidhi Bothra

Korean Chili Potatoes — crisped to perfection and tossed in a sweet, spicy Korean sauce, these fiery potatoes are the ultimate vegan party dish! With crispy veggies and a fluffy interior, pair them with some rice or serve as is for a perfect appetizer or entree.

I love Korean flavors for one simple reason: balance. There’s always some hint of sweet to balance out the spicy and these potatoes are a perfect example of that. Savor the subtle heat and complex Korean flavors with these crispy potatoes, coated in that heavenly sauce!

WATCH HOW TO MAKE KOREAN CHILI POTATOES:

5 from 1 vote

Korean Chili Potatoes

Prep Time

10 mins

Cook Time

20 mins

Korean Chili Potatoes — crisped to perfection and tossed in a sweet, spicy Korean sauce, these fiery potatoes are the ultimate party dish! With crispy veggies and a fluffy interior, pair them with some rice or serve as is for a perfect appetizer or entree.

Course: Appetizer, Dinner, Main Course

Cuisine: Fusion

Keyword: vegan, vegetarian

Custom Category: Appetizers, Dinner, Main Course

Servings: 6

Calories: 129 kcal

Author: Nidhi Bothra

Ingredients

Potatoes:

1 lb baby potatoes , par-boiled i.e. fork-tender ( 1 pound or 450 grams)
2 tsp oil
1/2 tsp black pepper
salt , to taste

Sauce:

1 cube vegetable bouillon
1½ tbsp gochujang (korean chili paste)
1 tbsp gochugaru (korean chili flakes)
2 tsp garlic , minced
2 tbsp light soy sauce
1 tbsp vinegar
1 tbsp honey
1/4 cup hot water
2 tsp corn starch
salt , to taste

Stir Fry:

1 tbsp oil
1 medium red onions , cubed
1/2 cup mixed color bell peppers , cubed
1/4 cup green onions , finely chopped
2 tsp toasted sesame seeds
1 tsp toasted sesame oil

Instructions

Preheat your air fryer or oven to 370°F / 190°C . Toss your potatoes with oil, salt, and pepper. Spread onto a greased baking tray or add into your airfryer and cook for 10 minutes until golden brown.
In a small bowl, mix together gochujang, gochugaru, soy sauce, vinegar, honey, bouillon cube, garlic, salt, hot water, and cornstarch until well combined. Set aside.
In a large pan, heat the oil on medium heat. Add in your onions and bell peppers, sautéing for 1-2 minutes until softened. Add in your sauce and cook for another 1-2 minutes. Add in your potatoes, green onion, toasted sesame seeds, and toasted sesame oil. Toss until combined and adjust the seasonings according to your taste. your Korean Chili Potatoes are ready!

Recipe Video

Nutrition Facts

Korean Chili Potatoes

Amount Per Serving

Calories 129 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 342mg15%

Potassium 398mg11%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 91IU2%

Vitamin C 27mg33%

Calcium 26mg3%

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 and share your creation with me!

Sweet Potato Chickpea Kebab

Published by Nidhi Bothra

Sweet Potato Chickpea Kebab – flavored with pumpkin spice, ginger, and chili, these nutritious kebabs are just in time for fall! Crispy and golden brown with a fluffy interior, pair them with some naan, pickled onions and cucumber raita for the perfect meal!

Sweet potatoes and chickpeas are the perfect combo for both nutrition and taste. Paired with these lovely aromatics for a burst of freshness, lean into the flavors of fall with these warm, pumpkin-spiced kebabs!

HOW TO MAKE SWEET POTATO CHICKPEA KEBABS:

Make the Kebab Mix! Mix together all the kebab ingredients until well combined.
Shape & Shallow Fry! Form into your desired shape. Heat ghee (or oi if you are vegan) on a nonstick skillet and shallow fry your kebabs for 2-3 minutes per side until golden brown.
Enjoy! Serve with naan, cucumber raita, garlic chutney, and pickled onions. Enjoy!

5 from 3 votes

Sweet Potato Chickpea Kebabs

Prep Time

20 mins

Cook Time

20 mins

Sweet Potato Chickpea Kebab- flavored with pumpkin spice, ginger, and chili, these nutritious kebabs are just in time for fall! Crispy and golden brown with a fluffy interior, pair them with some naan, pickled onions and cucumber raita for the perfect meal!

Course: Appetizer, Snack

Cuisine: Indian

Keyword: vegan

Custom Category: Appetizers, Snacks

Servings: 6

Calories: 123 kcal

Author: Nidhi Bothra

Ingredients

1 1/2 cup sweet potatoes , boiled and mashed
1/2 cup chickpeas (garbanzo beans) , boiled, drained and mashed
1/2 cup corn , boiled
2 tbsp sattu flour (roasted chickpea flour)
3 tbsp cilantro , finely chopped
1 medium onions , finely chopped
1 cloves garlic , minced
1 1/2 tsp green chilies ,finely chopped
1 1/2 tsp ginger , minced
2 tbsp lemon juice , to taste
1 tsp lemon zest
2 tsp pumpkin spice powder , see notes to make it at home
1 1/2 tsp red chili powder
1/2 tsp black pepper
salt , to taste
ghee , or oil (vegan) for shallow frying

Accompaniments:

naan
cucumber raita
pickled onions
garlic chutney

Instructions

Mix together all the kebab ingredients until well combined.
Form into your desired shape.
Heat ghee (or oil) on a nonstick skillet and shallow fry your kebabs for 2-3 minutes per side until golden brown.
Your Sweet Potato Chickpea Kebabs are ready! Serve with naan, cucumber raita, garlic chutney, and pickled onions. Enjoy!

Recipe Notes

To make pumpkin spice, mix together 3 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp cardamom powder, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves. Store it in an air-tight container.

Nutrition Facts

Sweet Potato Chickpea Kebabs

Amount Per Serving

Calories 123 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 42mg2%

Potassium 356mg10%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 5g6%

Protein 5g10%

Vitamin A 4926IU99%

Vitamin C 6mg7%

Calcium 37mg4%

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 and share your creation with me!

Coconut Almond Modak

Published by Nidhi Bothra

Coconut Almond Modak — soft, melt-in-your-mouth modak (ladoo) made easy with four delicious flavors such as saffron, rose and pistachio. Made with desiccated coconut and almond flour, it takes just 15 minutes to whip up these picture-perfect sweets!

HOW TO MAKE COCONUT ALMOND MODAK:

5 from 3 votes

Coconut Almond Modak

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Course: Dessert

Cuisine: Indian

Keyword: festive

Custom Category: Desserts, Indian Sweets

Servings: 20 pcs

Calories: 109 kcal

Author: Nidhi Bothra

Ingredients

1 cup desiccated coconut
1 cup almond flour , blanched
2/3 cup condensed milk , more if needed for sweetness
2 tbsp milk , if needed
1 1/2 tbsp ghee
1 tsp cardamom powder
7-8 strands saffron , soaked in 1 tsp milk
2 tbsp pistachio , crushed
1 drop green food color
1 1/2 tbsp rose petal preserve (gulkand)

Garnish:

pistachio , crushed
gold foil
dried rose petals
sprinkles

Instructions

Roast almond flour and desiccated coconut in a heavy-bottomed saucepan on low-medium heat for just 5 minutes. Add in the condensed milk, ghee, and cardamom powder, mixing until combined. Switch off the gas within 2 minutes as it comes together into a soft dough. Don't over cook otherwise the mixture will become dry. Add 2 tbsp milk if needed to adjust the consistency.
Divide the dough into 4 equal parts and flavor them. Leave the 1st part plain (cardamom flavor) and mix soaked saffron in the 2nd part, rose (gulkand) in the 3rd part, and crushed pistachios with green color in the 4th part. Your four different flavored doughs are ready.
Grease your modak mold with ghee and gently press and shape your different flavored modaks. Garnish each with pistachios, gold foil, rose petals, and sprinkles. Enjoy!

Nutrition Facts

Coconut Almond Modak

Amount Per Serving

Calories 109 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 16mg1%

Potassium 78mg2%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 6g7%

Protein 3g6%

Vitamin A 34IU1%

Vitamin C 1mg1%

Calcium 45mg5%

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 and share your creation with me!

Mexican Dahi Puri

Published by Nidhi Bothra

Mexican Dahi Puri – this crispy, savory, chatpata take on Indian street food is sure to be a hit! With fresh crunchy veggies, a sweet-tangy yogurt, and a special mix of spices, chaat has never been better!

I love experimenting with different cuisines and Indian street food is one of the easiest ways to do that. By pairing the bright, savory notes of the Mexican salad with the sweeter, spicy Indian touch, the end result is a quick appetizer that’s just too good to resist!

I was also super excited to use my new Tuo Cutlery‘s Fiery Phoenix Chef Knife for all the chopping! The knife features a stainless steel blade with a pakkawood handle for a heavy, durable feel. The knife is super sharp, sliding through these veggies like butter, and the weight makes it easy to rock back and forth. If you’re searching for a new daily knife, this one is hard to beat for its low price point!

WATCH HOW TO MAKE MEXICAN DAHI PURI:

5 from 1 vote

Mexican Dahi Puri

Prep Time

20 mins

Total Time

20 mins

Mexican Dahi Puri - this crispy, savory, chatpata take on Indian street food is sure to be a hit! With fresh crunchy veggies, a sweet-tangy yogurt, and a special mix of spices, chaat has never been better! I love experimenting with different cuisines and Indian street food is one of the easiest ways to do that. By pairing the bright, savory notes of the Mexican salad with the sweeter, spicy Indian touch, the end result is a quick appetizer that’s just too good to resist!

Course: Appetizer, Chaat

Cuisine: Indian

Keyword: streetfood

Custom Category: Appetizers, Chaat (Indian Street Food)

Servings: 6

Calories: 171 kcal

Author: Nidhi Bothra

Ingredients

Filling:

2 corn on the cob , or 1/2 cup canned corn
1 medium onions , finally chopped
10-15 cherry tomatoes , halved
1 bell peppers , chopped
1 tbsp jalapenos , minced
1/2 cup black beans
1 avocados , diced (optional)
3 tbsp cilantro , chopped
1 tsp lime juice
1 tbsp olive oil
1 tsp red chili powder , or paprika
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp red chili flakes
1 tsp oregano
salt , to taste

Yogurt:

1 cup hung curd or greek yogurt , beaten
2 tsp sugar
salt , to taste

Assembling:

30 Pani Puri
chaat masala , for garnish
red chili powder , for garnish
sev (bhujiya) , for garnish

Instructions

Mix together all of the filling ingredients and set aside in a bowl.
To make the yogurt base, in a separate bowl, mix together your yogurt, sugar, and salt. Spread this mixture in the base of your serving plate.
Fill your puri with this filling and place it on the serving plate. Garnish with chaat masala, red chili powder and sev. Your Mexican Dahi Puri is ready!

Recipe Video

Nutrition Facts

Mexican Dahi Puri

Amount Per Serving

Calories 171 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 1mg0%

Sodium 52mg2%

Potassium 559mg16%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 9g10%

Protein 6g12%

Vitamin A 1062IU21%

Vitamin C 42mg51%

Calcium 104mg10%

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 and share your creation with me!

Baklava Stuffed Dates

Published by Nidhi Bothra

Baklava Stuffed Dates — a sweet, homemade treat with all the classic citrus, nutty, and floral notes of the traditional Turkish pastries. Whip them up in under 15 minutes for a healthy, chocolate-dipped dessert that’ll satisfy your sweet tooth cravings!

I like to think of dates as a secret weapon when trying to make healthy desserts. Since they’re naturally sweet, no need for added sugar! These baklava-themed ones are a fun twist to just chocolate-dipped ones and, when in need of something quick yet fancy, are ready to impress!

5 from 2 votes

Baklava Stuffed Dates

Prep Time

15 mins

Total Time

15 mins

Course: Dessert

Cuisine: Indian, Mediterranean

Custom Category: Desserts, Healthy

Servings: 20 pcs

Calories: 87 kcal

Author: Nidhi Bothra

Ingredients

20 medjool dates , pitted
1/2 cup dark chocolate chips , unsweetened
2 tsp coconut oil
3 tbsp pistachio , crushed
2 tbsp almonds , crushed
2 tbsp walnuts , crushed
1 tsp lemon juice
1/2 tsp orange zest
1/2 tsp lemon zest
1/2 tsp cinnamon
1/2 tsp salt

Instructions

In a small bowl, mix together together walnuts, pistachios, almonds, lemon juice, lemon zest, orange zest, cinnamon and salt. Set aside half of this mixture and save for the topping
In a separate bowl, melt your chocolate and coconut oil in the microwave in 30 second intervals, stirring in between.
Make a small slot or opening in each of your dates and stuff them with the baklava mixture made earlier.
Dip each date in chocolate and sprinkle with the remaining crushed nut mixture. You can either dip the entire date in chocolate or just one side, I chose to do just one side.
Let the chocolate harden and your Baklava Stuffed Dates are ready!

Nutrition Facts

Baklava Stuffed Dates

Amount Per Serving

Calories 87 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 61mg3%

Potassium 166mg5%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 13g14%

Protein 1g2%

Vitamin A 32IU1%

Vitamin C 1mg1%

Calcium 25mg3%

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 and share your creation with me!