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Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!

Veggie Fajitas

Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!

Fajitas are the perfect combo of flavor and texture. With crunchy veggies and a spicy, tangy, smoky spice blend. They also double as a beautiful pop of color and are a great way to incorporate any seasonal veggies.

Fajitas are definitely a staple Mexican dish at my house because they’re just so quick and easy to make! They’re great as an entertaining dish too, but I love them best as a comforting homemade meal. Load them up with all of the toppings and fixings and you have yourself the most perfect taco or burrito that’s even better than the restaurants!

Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!
Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!
Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!
Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!

5 from 1 vote
Veggie Fajitas - Super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!
Veggie Fajitas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Veggie Fajitas - super fresh and colorful, these smoky vegetarian fajitas are packing some serious flavor. Pair them with some warm corn tortillas and avocado crema, and enjoy the easiest, most comforting weeknight meal!

Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Custom Category: Dinner, International Cuisine, Lunch, Main Course
Servings: 6
Calories: 100 kcal
Author: Nidhi Bothra
Ingredients
  • 1 large onions , thinly sliced
  • 1 cup mixed color bell peppers , thinly sliced
  • 1 zucchini , thinly sliced
  • 1 summer squash , thinly sliced
  • 1/2 cup mushrooms , optional, sliced
  • 3 tbsp olive oil
  • 2 dried red chilies
  • 4 cloves garlic , minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • 1 tbsp tomato puree
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • salt , to taste
Instructions
  1. In a skillet, heat some oil and start by sautéing the onions, garlic, and dried red chilies.

  2. Once the onions are translucent, add in the zucchini and summer squash. Sauté for another 3-4 minutes. If you’re using mushrooms, add them in before the zucchini and let sauté for 2-3 minutes because they’ll lose a lot of moisture.

  3. Add in the bell peppers, tomato puree and all of the spices. Sauté for another 3-4 minutes.

  4. Mix in the lemon zest and lime juice, and your fajitas are ready!

  5. Serve them with warm tortillas and some avocado crema or guacamole, feta cheese, sour cream, salsa, sliced jalapenos and fresh cilantro. Enjoy!

Nutrition Facts
Veggie Fajitas
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 317mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 609IU12%
Vitamin C 35mg42%
Calcium 28mg3%
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!

Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!

Dal Dhokli

Dal Dhokli – this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. It’s packed with veggies and protein that makes this velvety dish a nutritious weeknight dinner!

I grew up eating Dal Dhokli made by my mom and remember loving the soft, creamy texture. Now, my kids love it too and I like to spice it up by adding some veggies and crunchy toppings for a break in texture.

With lentils and veggies, there’s a ton of protein, antioxidants, and vitamins packed into this warming one-pot meal. Serve it with some extra ghee, fresh veggies, and crunchy peanuts for the ultimate weeknight stew!

STEP BY STEP VIDEO:

Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!

Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!

5 from 2 votes
Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!
Dal Dhokli
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 6
Calories: 276 kcal
Author: Nidhi Bothra
Ingredients
Dhokli:
Tadka:
  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 1 tbsp ginger , minced
  • 2-3 green chilies , minced
  • 2 medium tomatoes , finely chopped
  • 1/4 tsp asafoetida powder (hing)
  • 1 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 3 tbsp water
  • 1/4 cup carrots , finely chopped
  • 1/4 cup zucchini , finely chopped
  • 1/4 cup spinach , finely chopped
  • 2 tbsp cilantro , finely chopped
  • 1 1/2 tbsp tamarind pulp
  • 1 1/2 tsp jaggery
  • 1/2 tsp garam masala
  • salt , to taste
Toppings:
  • 1/4 cup onions , finely chopped
  • 3 green chilies , finely chopped
  • 2 tbsp beetroot , grated
  • 2 tbsp peanuts , coarsely crushed
  • 2 tbsp cilantro , finely chopped
  • papad
  • ghee
  • lemon juice
  • microgreens
Instructions
  1. Wash the toor and split moong dal under cold water until the water runs clear. Soak it in room temperature for an hour covered. Drain the water and add it along with water, salt, and turmeric into a pressure cooker or an Instant Pot. If you’re pressure cooking, cook it for one whistle on high flame and then 2-3 whistles on medium flame. For Instant Pot, cook it on manual for 12 minutes and let the pressure release naturally.

  2. While the dal is cooking, it’s time to make the dhokli. In a bowl, mix together both the flours, salt, turmeric, chili powder, and oil. Slowly add in your water as needed, using your hands until it comes together into a dough. Make sure the dough is not too wet, just pliable. Cover and rest the dough for 15-20 minutes.

  3. Divide the dhokli dough into 4 equal parts and roll it until it’s about 1/4 inch thick. Using any cookie cutter or simply with a knife, cut the dhokli into your desired shape. Make sure to roll the dhokli relatively thinly because they will puff up in the dal. Try not to use too much flour when rolling out the dough, as it will change the consistency of the dal and make it too thick. Keep your dhoklis on a separate plate while you make the rest of them.

  4. Open the pressure cooker or Instant Pot and roughly mix it with an immersion blender so that it becomes smoother. Transfer this into a large, wide-mouth pot on medium heat. Add 1 1/2 cups of water to your dal and let it simmer.

  5. When the dal is boiling, add the dhoklis one by one into the center of the dal. Make sure the dal is boiling before you add them and that you put each dhokli in individually to prevent sticking. If needed, add more water if you think the dal is getting too thick. Simmer this for 10 minutes on medium flame. Keep stirring gently to prevent any sticking.
  6. While the dal is simmering, let’s make the tadka. In a pan on medium heat, melt 3 tbsp ghee. Add cumin seeds, dried red chili, asafoetida powder, ginger, and green chilies. Sauté this for a minute. Add in the tomatoes, turmeric powder, and chili powder. Roast this for a few minutes and then add in your water. Cover this and let it cook until the tomatoes soften (about 3-5 minutes). Add in the carrots, zucchini, spinach and cilantro. Cook covered for about 5 minutes until the veggies are softened. Make sure the veggies are fully cooked, but not mushy. Mix in the tamarind pulp and jaggery.

  7. Add this tadka to your dal along with the garam masala and mix it well. Adjust the seasonings and consistency of the dal. Let the dal boil for another 5 minutes on low-medium flame, mixing in between so it doesn’t stick.

  8. Garnish with ghee and other toppings of your choice (onions, peanuts, beets, microgreens, green chilies, lemon juice, papad, cilantro) and enjoy!

Recipe Video

Recipe Notes
  • When you add the dhokli, make sure to add them individually and not all at once to prevent sticking.
  • I strongly recommend adding the jaggery as it balances and enhances the flavor without making it sweet.
Nutrition Facts
Dal Dhokli
Amount Per Serving
Calories 276 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 555mg24%
Potassium 514mg15%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 8g9%
Protein 9g18%
Vitamin A 1721IU34%
Vitamin C 13mg16%
Calcium 42mg4%
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 Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Eggless Orange Chocolate Ragi Cake - try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!

Eggless Orange Chocolate Ragi Cake

Eggless Orange Chocolate Ragi Cake – try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!

Eggless Orange Chocolate Ragi Cake - try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!

Eggless Orange Chocolate Ragi Cake - try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!

5 from 3 votes
Eggless Orange Chocolate Ragi Cake - try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!
Eggless Orange Chocolate Ragi Cake
Prep Time
20 mins
Cook Time
40 mins
 

Eggless Orange Chocolate Ragi Cake - try a guilt-free version of an indulgent chocolate cake made with healthy, fiber-rich ragi (finger millets). Enjoy the deep, rich chocolatey flavor and bursts of refreshing citrus for a pop of sweetness in your life!

Course: Dessert
Cuisine: Fusion
Keyword: sweet
Custom Category: Baked, Cakes, Desserts
Servings: 16
Calories: 233 kcal
Author: Nidhi Bothra
Ingredients
Cake:
  • 1 cup ragi (finger millet) flour
  • 1 cup all purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup milk powder
  • 1/2 cup olive oil , or any neutral oil
  • 1 1/2 cup brown sugar , or regular sugar
  • 1 cup orange juice , fresh
  • 1 tsp orange zest
  • 1 cup yogurt
  • 1/4 cup dark chocolate chips , or grated dark chocolate
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essence
  • 1/2 tsp salt
Chocolate Ganache:
  • 1/3 cup heavy cream
  • 1/3 cup dark chocolate chips , or grated dark chocolate
  • 1/2 tbsp butter , or coconut oil
Toppings:
  • fresh fruits , of your choice
  • orange zest
  • pistachio , slivered
  • sprinkles , golden or silver
Instructions
Cake:
  1. Preheat the oven to 350°F / 180°C.

  2. Sieve the dry ingredients (ragi flour, all purpose flour, milk powder, cocoa powder, baking powder, baking soda and salt) into a large mixing bowl. This will aerate the mixture, making the cake fluffy.

  3. In another bowl, take olive oil, orange juice, orange zest, brown sugar, yogurt, and vanilla essence and mix them thoroughly.

  4. Now, slowly start adding in the dry ingredients and fold them in gently, using a cut and fold technique.

  5. In the end, add the chocolate chips and mix them gently.

  6. Now, grease a 9½ inch bundt pan with oil and pour the batter in it.

  7. Put the cake in the oven and bake it on the middle rack for 35-40 minutes (depending on the oven). To test if the cake is done, insert a knife or a small skewer and if it comes out clean, the cake is ready.

  8. Take the cake out and let it rest for 10 minutes.

  9. Now, remove the cake from the mold and let it sit on the cooling rack for at least 1 hour until it cools down completely. It's important to make sure that it's fully cooled down before applying the ganache.

Ganache:
  1. Heat the cream on medium heat until you see bubbles around the edges.

  2. Pour the warm cream over the chocolate chips in a bowl and mix until it forms a smooth mixture.

  3. Let it cool for 10 minutes.

Glaze the Cake:
  1. Once the cake has cooled down completely, pour the ganache on the cake, letting it drip down the sides.

  2. Garnish with some fresh fruits, orange zest, pistachios and sprinkles. Enjoy!

Nutrition Facts
Eggless Orange Chocolate Ragi Cake
Amount Per Serving
Calories 233 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 177mg8%
Potassium 226mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 138IU3%
Vitamin C 8mg10%
Calcium 147mg15%
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!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt – Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!

HOW TO ASSEMBLE MOONG DAL DHOKLA BITES:
5 from 1 vote
Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt - Jazz up this humble Indian classic with some homemade sauces and toppings for a festive Christmas appetizer!
Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce, and Herbed Yogurt - Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive Christmas appetizer!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Snacks
Servings: 8
Calories: 153 kcal
Author: Nidhi Bothra
Ingredients
Moong Dal Dhokla Batter or Use Instant Dhokla Mix:
Moong Dal Dhokla Tempering:
  • 1 1/2 tsp oil
  • 1 tsp mustard seeds
  • pinch asafoetida powder (hing)
  • 2 green chilies , slit
  • 6 curry leaves , torn in half
  • 1/4 cup water
  • 1/2 tsp sugar
  • pinch salt
Strawberry Chili Compote:
  • 1 cups strawberries , washed and finely chopped
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp red chili flakes
  • pinch salt
  • 1/2 tsp corn starch
  • 2 tbsp water
Herbed Yogurt:
  • 1/4 cup hung curd or greek yogurt
  • 1 tbsp cream cheese
  • 1 tsp toasted sesame seeds
  • 1/2 tsp black pepper
  • 1 tsp italian seasoning
  • garlic salt , to taste
Chimichurri Sauce:
  • 1/4 cup cilantro , roughly chopped
  • 1/4 cup parsley , roughly chopped
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 2 cloves garlic
  • 2-3 pcs cashews
  • 2 tsp red wine vinegar or normal vinegar
  • 1 tsp red chili flakes
  • salt , to taste
Toppings:
  • pomegranate seeds
  • feta cheese
  • pumpkin seeds
  • pistachio , slivered
  • olives , finely chopped
  • red chili flakes , if needed
  • microgreens
Instructions
Moong Dal Dhokla:
  1. Wash the moong dal under cold water a few times. Then, soak it in warm water for an hour. Once soaked, drain the water.

  2. Transfer the soaked dal to a blender and grind with green chilies and ginger. Slowly add water as needed to get the desired consistency. The dhokla batter should be thick and smooth.

  3. Transfer the paste to a bowl and add in yogurt, besan, sugar, turmeric powder, hot oil, and lemon juice. Mix well for 5 minutes to aerate the batter.

  4. Preheat your steamer.

  5. When your steamer is hot and you are ready to steam the dhoklas, add in salt and fruit salt and mix gently.

  6. Pour the batter into the greased steamer tray.

  7. Steam the dhoklas in the steamer for 12 minutes on high flame or until the dhokla is cooked.

  8. While the dhoklas are steaming, we will make the temper. Heat oil in a small pan, add in mustard seeds and asafoetida powder (hing). When they start crackling, add in the green chilies and curry leaves and saute. Then, add in water, sugar and salt. Boil for 1 to 2 minutes and switch off the gas. Keep it aside for 10 minutes.

  9. Once the temper cools down, strain it into a bowl.

  10. Now, slowly spread the temper evenly on the dhoklas,1 tbsp at a time. Make sure that the dhoklas don't get soggy. Use only as much temper as needed to cover entire dhokla. Keep them aside for 15 minutes.

  11. Now, cut the dhoklas into your desired shape. I used a cookie cutter to cut them in round shapes.

Strawberry Chili Compote:
  1. In a small pan on medium flame, add in the strawberries, sugar, lemon juice, lemon zest, red chili flakes, salt and 2 tbsp water. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.

  2. Add in 1/2 tsp corn starch mixed with 2 tsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Chili Compote is ready!

Herbed Yogurt:
  1. Mix together all of the ingredients.

Chimichurri Sauce:
  1. In a food processor or blender, add in all of the ingredients. Pulse several times, stopping and scraping down the sides frequently, until the mixture is finely minced. Don't blend it too much as we want some body and texture to the chimichurri. If it gets too dry, add some oil to it slowly, 1/4 tsp at a time. Your Chimichurri Sauce is ready! You can store this in a fridge for up to a week.

Assemble Moong Dal Dhokla Bites:
  1. To serve, warm the dhoklas and then add on the accompaniments and garnishes as you wish! I like to spread on a dollop of one of the sauces (strawberry chili compote, chimichurri sauce or herbed yogurt) and sprinkle on some of the toppings.

Recipe Notes
  • You can make everything a day before your party. Just assemble them when you are ready to serve.
  • The dhoklas can be warmed on a non-stick pan or in a microwave.
  • If you are using instant dhokla mix, prepare the dhoklas according to package instructions and then follow the recipe instructions from tempering step #8 onwards.
Nutrition Facts
Moong Dal Dhokla Bites with Strawberry Chili Compote, Chimichurri Sauce and Herbed Yogurt
Amount Per Serving
Calories 153 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 81mg4%
Potassium 249mg7%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 292IU6%
Vitamin C 26mg32%
Calcium 46mg5%
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!

Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!

Methi Matar Paneer Bhurji

Methi Matar Paneer Bhurji – featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savor the fresh methi and peas and this is sure to be a family favorite!

When it comes to weeknight dinners, making something quick that everyone loves is what I love most. And there’s not more beloved ingredient for kids than paneer!

I’ve added fresh, in-season methi (fenugreek) and peas to make it extra hearty and comforting for the winter. It’s super aromatic, healthy, and best enjoyed fresh with some naan or paratha!

STEP BY STEP VIDEO:

Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!

Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!

Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!

5 from 2 votes
Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!
Methi Matar Paneer Bhurji
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 5
Calories: 297 kcal
Author: Nidhi Bothra
Ingredients
  • 1 1/2 cup paneer , crumbled (or fresh cottage cheese)
  • 1 cup methi (fenugreek leaves) , lightly packed
  • 2 small onions , finely chopped
  • 3 medium tomatoes , finely chopped
  • 1/4 cup green bell peppers , finely chopped
  • 1/4 cup peas , fresh (boiled) or frozen
  • 2 tbsp cilantro , finely chopped
  • 2 tbsp yogurt , beaten
  • 1/4 cup milk , or as needed
  • 2-3 tbsp water
  • 3 tbsp ghee , or oil
  • 2 dried red chilies
  • 1/2 tsp cumin seeds
  • 2 tsp green chilies , finely chopped
  • 2 tsp ginger , minced
  • 2 tsp garlic , minced
  • 1 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp kasoori methi
  • 1/2 tsp garam masala
  • salt , to taste
Instructions
  1. In a large pan on medium flame add ghee, dried red chilies and cumin seeds. When they start crackling, add in ginger, garlic and green chilies and let them sauté for 1 minute.

  2. Then, add onions and sauté for 2 minutes until they are translucent.

  3. Now, add in tomatoes, red chili powder, turmeric powder, coriander powder and kasoori methi, and saute for 2 minutes.

  4. Add 2-3 tbsp water and cover the pan and cook for 4-5 minutes on medium heat until the tomatoes are soft.

  5. Add in the methi leaves and cilantro and sauté for 2 minutes.

  6. Then, add in the green bell peppers, peas, and yogurt, and sauté for 2 minutes.

  7. Now, add in the crumbled paneer (or cottage cheese) and mix in gently.

  8. Slowly add in milk (as needed) and mix until well combined and you get a velvety consistency.

  9. Mix in the salt and garam masala and cook for 2 minutes. Switch off the gas.

  10. Your Methi Matar Paneer Bhurji is ready. Garnish with microgreens and cilantro and enjoy it fresh with some paratha or naan bread!

Recipe Video

Recipe Notes
  • Methi Matar Paneer Bhurji tastes the best when enjoyed fresh.
  • The vegtables should be crunchy, don't overcook them.
Nutrition Facts
Methi Matar Paneer Bhurji
Amount Per Serving
Calories 297 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 61mg3%
Potassium 298mg9%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 14g28%
Vitamin A 1014IU20%
Vitamin C 22mg27%
Calcium 557mg56%
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!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

Tomato Beetroot Rasam with Coconut Rice

Tomato Beetroot Rasam with Coconut Rice – A spicy, tangy South Indian soup made with fresh beetroot for a vibrant red color and served with some Coconut Cilantro Rice. It’s also topped off with crunchy peanuts, fresh onions and chilies, crispy garlic and spicy namkeen to provide a burst of amazing flavors, taking this traditional rasam to the next level!

Rasam and rice is a classic combo enjoyed all over India. I’ve given a fun twist to it with some delicious toppings like crunchy peanuts, crispy garlic, and fresh onions to make it more like a khao suey.

Along with being delicious, rasam is great at improving your immunity! Packed with warm spices like pepper and chili, it helps build your immunity which is super important especially during these times!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

HOW TO MAKE TOMATO BEETROOT RASAM:
  1. Make the Puree! Add the beetroot, tomato, water and salt into your pressure cooker. Cook for 2 whistles, with one whistle on high heat and another on medium. Let the pressure naturally release. If you are using an Instant Pot then cook it on high for 5 minutes with natural release.
  2. Blend and Strain! Let the mixture cool and come to room temperature and blend it to a very fine puree in a mixer. Strain the tomato-beet puree using a wide mesh strainer and keep it aside. We want the pulp in the rasam, so use a coarse strainer and not a very fine one.
  3. Make the Tadka! Now, in a medium pan we’ll make the tadka. Add in the oil, mustard seeds, cumin seeds, garlic, ginger, urad dal, dried red chilies, and curry leaves and let them crackle. Make sure that the garlic and ginger are crushed or smashed to release their flavors. Once they crackle, add in the tomato-beet puree.
  4. Mix the Spices! Mix 1 1/2 tbsp of the rasam powder with 2 tbsp water and add it to the puree. Now, add the remaining ingredients – tamarind pulp, jaggery, turmeric powder and black pepper. Adjust the consistency of the rasam to your preference. Add boiled toor dal for a thicker rasam or some water for thinner rasam. I prefer a slightly thicker rasam, since we will be serving it with coconut rice. You can use store bought rasam powder or see my rasam powder recipe to make it at home.
  5. Simmer! Adjust the salt according to your taste and then let the rasam simmer for 5 minutes on medium heat.
  6. Enjoy! Your Rasam is ready to be enjoyed in two different ways – as a light refreshing drink which can be served as a clear soup or as a part of a meal with some coconut rice and garnishes.
HOW TO MAKE COCONUT RICE:
  1. Tadka! In a pan on medium heat, add in the ghee (or oil), mustard seeds, cumin seeds, dried red chilies, and curry leaves and let them crackle.
  2. Coconut and Cilantro! Then add cilantro and saute for 30 seconds. Now, add coconut and saute for a minute.
  3. Rice and Spices! Add in the rice, salt, pepper, and lemon juice and mix it well. Your coconut rice is ready.
HOW TO SERVE TOMATO BEETROOT RASAM AND COCONUT RICE:
  1. Heat the Rasam! When it’s time to serve the dish, heat the rasam to a boil.
  2. Mold the Rice! In a serving bowl, add in the rice, using a small bowl or ice-cream scooper to mold it into a circular shape.
  3. Pour the Rasam! Then, ladle in the rasam on top.
  4. Add the Toppings! Add a little bit of every garnishing (onions, peanuts, green chilies, garlic, cilantro, namkeen) on top and the dish is ready to serve! The garnishes add a great flavor to the dish so definitely don’t skimp on them!

If you liked this recipe, please check out my other dishes:

5 from 4 votes
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Tomato Beetroot Rasam with Coconut Rice - A spicy, tangy South Indian soup made with fresh beetroot for a vibrant red color and served with some Coconut Cilantro Rice. It’s also topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors, taking this traditional soup to the next level!

Course: Lunch, Main Course, Soup
Cuisine: Indian
Custom Category: Indian Main Course, Lunch, Main Course, Meals, Soup
Servings: 4
Calories: 234 kcal
Author: Nidhi Bothra
Ingredients
Rasam Ingredients:
Rasam Tadka:
Coconut Rice:
  • 2 cup boiled rice
  • 1/2 cup coconut , shredded (fresh or frozen)
  • 1/4 cup cilantro , finely chopped
  • 1 1/2 tbsp ghee , or oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp black pepper
  • 7-8 curry leaves
  • 2 dried red chilies
  • 1 tbsp lemon juice
  • salt , to taste
Toppings:
  • 1/4 cup onions , finely chopped
  • 1/4 cup roasted peanuts , roughly chopped
  • 2 tbsp green chilies , finely chopped
  • 2 tbsp garlic , sliced and fried
  • 2 tbsp cilantro , finely chopped
  • 1/4 cup namkeen , store bought
Instructions
Rasam:
  1. Add the beetroot, tomato, water and salt into your pressure cooker. Cook for 2 whistles, with one whistle on high heat and another on medium. Let the pressure naturally release. If you are using an Instant Pot then cook it on high for 5 minutes with natural release.

  2. Let the mixture cool and come to room temperature and then blend it to a very fine puree in a mixer.

  3. Strain the tomato-beet puree using a wide mesh strainer and keep it aside. We want the pulp in the rasam, so use a coarse strainer and not a very fine one.

  4. Now, in a medium pan we’ll make the tadka. Add in the oil, mustard seeds, cumin seeds, garlic, ginger, urad dal, dried red chilies, and curry leaves and let them crackle. Make sure that the garlic and ginger are crushed or smashed to release their flavors.

  5. Once they crackle, add in the tomato-beet puree.

  6. Mix 1 1/2 tbsp of the rasam powder with 2 tbsp water and add it to the puree. You can use store bought rasam powder or use my rasam powder recipe to make it at home.

  7. Now, add the remaining ingredients - tamarind pulp, jaggery, turmeric powder and black pepper.

  8. Adjust the consistency of the rasam to your preference. Add boiled toor dal for a thicker rasam. I prefer a slightly thicker rasam, since we will be serving it with coconut rice. However, if you like slightly thinner rasam, then add some water.

  9. Adjust the salt according to your taste and then let the rasam simmer for 5 minutes on medium heat.

  10. Your Rasam is ready to be enjoyed in two different ways:

    a) As a light refreshing drink which can be served as a clear soup .

    b) As a part of a meal with some coconut rice and garnishes.

Coconut Rice:
  1. In a pan on medium heat, add in the ghee (or oil), mustard seeds, cumin seeds, dried red chilies, and curry leaves and let them crackle.

  2. Then add cilantro and saute for 30 seconds.

  3. Now, add coconut and saute for a minute.

  4. Add in the rice, salt, pepper, and lemon juice and mix it well.

  5. Your coconut rice is ready.

Assemble Rasam and Coconut Rice:
  1. When it’s time to serve the dish, heat the rasam to a boil. In a serving bowl, add in the rice, using a small bowl or ice-cream scooper to mold it into a circular shape. Then, ladle in the rasam on top. Add a little bit of every garnishing (onions, peanuts, green chilies, garlic, cilantro, namkeen) on top and the dish is ready to serve! The garnishes add a great flavor to the dish so definitely don’t skimp on them!

Recipe Notes
Nutrition Facts
Tomato Beetroot Rasam with Coconut Rice
Amount Per Serving
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 120mg5%
Potassium 671mg19%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 12g13%
Protein 7g14%
Vitamin A 1312IU26%
Vitamin C 126mg153%
Calcium 108mg11%
Iron 4mg22%
* 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!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

Southern Spiced Orange Rasam - Featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters! Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.

Homemade Rasam Powder

Homemade rasam powder for fresh and flavorful rasam!

Southern Spiced Orange Rasam - Featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters! Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.
Southern Spiced Orange Rasam - Featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters! Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.

5 from 2 votes
Southern Spiced Orange Rasam - Featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters! Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.
Homemade Rasam Powder
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Homemade rasam powder for fresh and flavorful rasam.

Course: Pantry Items
Cuisine: Indian
Keyword: spice
Custom Category: Pantry Items
Servings: 1 small jar (1/4 cup)
Calories: 156 kcal
Author: Nidhi Bothra
Ingredients
Instructions
  1. Heat the ghee or coconut oil and lighty roast all the spices (except the turmeric) until fragrant. Make sure to roast them on medium flame for 1-2 minutes only, otherwise the spices might burn and become bitter and ruin the color of the rasam.

  2. Then, transfer to a food processor or blender and grind with the turmeric until it becomes a fine powder. Your rasam powder is ready!

  3. You can store this in an airtight container in a fridge or pantry, it’s good for 2-3 months.

Nutrition Facts
Homemade Rasam Powder
Amount Per Serving
Calories 156 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 19mg1%
Potassium 436mg12%
Carbohydrates 20g7%
Fiber 9g38%
Sugar 1g1%
Protein 5g10%
Vitamin A 738IU15%
Vitamin C 143mg173%
Calcium 193mg19%
Iron 8mg44%
* 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!

Southern Spiced Orange Rasam - Featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters! Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.

Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

Vegetarian Japchae – Korean Stir Fried Glass Noodles

Vegan Japchae – these stir-fried Korean glass noodles are the perfect combination of sweet, salty, and nutty. With a glossy sesame oil sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

Japchae is a traditional Korean noodle dish made with these amazing sweet potato noodles (aka glass noodles). The main flavor comes from sesame seeds, soy sauce, sesame oil, and sugar, making for a heavenly combination of flavors.

Coming together in under 15 minutes, it’s an amazing treat to enjoy while binging your latest K-drama or to share with your family and friends!
Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!
Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!
Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

WATCH HOW TO MAKE VEGAN JAPCHAE:
5 from 1 vote
Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!
Vegetarian Japchae - Korean Stir Fried Glass Noodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oil sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner! 

Course: Dinner, Lunch, Main Course
Cuisine: Korean
Keyword: vegan, vegetarian
Custom Category: Dinner, International Cuisine, Lunch, Main Course
Servings: 4
Calories: 154 kcal
Author: Aryav Bothra
Ingredients
  • 200 grams sweet potato noodles (glass noodles) , boiled
  • 1 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 1 medium onions , chopped
  • 3 cloves garlic , minced
  • 1 cup mixed color bell peppers , chopped
  • 1 cup baby spinach
  • 1/2 cup carrots , julienned
  • 1/3 cup bok choy , optional
  • 3 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp sugar
  • 2 tsp gochugaru (korean chili flakes) , or regular chili flakes
  • 1 tbsp toasted sesame seeds
  • salt , to taste
  • black pepper , to taste
  • 1/4 cup spring onions , for garnish
Instructions
  1. Heat your vegetable and sesame oil on medium heat in a large pan. Add in your onion and garlic, sautéing for 2-3 minutes until translucent.
  2. Add in your bell peppers, spinach, carrot, and bok choy. Sauté for 1-2 minutes until slightly browned.
  3. Add in your soy sauce, dark soy sauce, sugar, salt, gochugaru (or chili flakes), sesame seeds, and black pepper. Cook for 1 minute until well combined.

  4. Add in your boiled sweet potato noodles and mix gently until combined. Garnish with some sesame seeds and spring onions and enjoy!
Nutrition Facts
Vegetarian Japchae - Korean Stir Fried Glass Noodles
Amount Per Serving
Calories 154 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Sodium 527mg23%
Potassium 269mg8%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 3837IU77%
Vitamin C 40mg48%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Vegetarian Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oils sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

Eggless Zucchini Chocolate Chip Bread

Eggless Zucchini Chocolate Chip Bread – Fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! This nutritious snack is perfect for your sweet tooth cravings without the guilt!

With zucchini season coming to an end, I love trying to incorporate this veggie into whatever I can. From pastas and soups in the summer to hearty bowls in the fall, zucchinis also work great in desserts!

With simple staple ingredients like cinnamon, chocolate chips, and aromatic vanilla, it’s a super succulent and soft bread. Enjoy it with some afternoon tea or as a midnight snack and indulge in the deliciousness — all without the guilt!
Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!
Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!
Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious snack for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

HOW TO MAKE EGGLESS ZUCCHINI CHOCOLATE CHIP BREAD:
  1. Preheat! Preheat the oven to 350°F/180°C. Grease a 9″ x 5″ loaf pan with oil. Keep it aside.
  2. Wet Ingredients! In a bowl, take oil, sugar, yogurt, milk, and vanilla essence and whisk them thoroughly. Add zucchini to it and mix again until the sugar dissolves completely. Don’t squeeze the zucchinis since we need its moisture during baking to keep the bread soft.
  3. 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 bread fluffy. Mix this together until combined, it should be a thicker batter since the zucchini will release its moisture as it bakes since we haven’t squeezed out the water. In the end, add the chocolate chips and mix them gently.

  4. Pour Batter! Pour the batter in the greased loaf pan. Garnish with some oats and chocolate chips.
  5. Bake! Bake the bread in oven on the middle rack for 45-50 minutes. To test, if the bread is done, insert a tooth pick or a small skewer and if it comes out clean, the bread is ready.
  6. Cool! Take the bread out and let it rest for 10 minutes. Now, remove the bread from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Enjoy!Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious snack for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!
5 from 3 votes
Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!
Eggless Zucchini Chocolate Chip Bread
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious snack for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

Course: Dessert
Cuisine: American
Keyword: cake, eggless
Custom Category: Breads, Cakes, Desserts
Servings: 12 pcs
Calories: 192 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 cup zucchini , grated (approx. 1 medium)
  • 1/4 cup oil
  • 2/3 cup brown sugar , or any granulated sugar
  • 1/2 cup yogurt , or sour cream
  • 1/4 cup milk
  • 1 tsp vanilla essence
  • 1/3 cup chocolate chips
Garnish:
  • 1 tbsp chocolate chips
  • 2 tbsp oats
Instructions
  1. Preheat the oven to 350°F / 180°C.

  2. Grease a 9" x 5" loaf pan with oil.  Keep it aside.

  3. In a bowl, take oil, sugar, yogurt, milk, and vanilla essence and whisk them thoroughly. Add zucchini to it and mix again until the sugar dissolves completely. Don't squeeze the zucchinis since we need its moisture during baking to keep the bread soft. Also, you can use the entire zucchini, there is no need to peel it.

  4. 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 bread fluffy. Mix this together until combined, it should be a thicker batter since the zucchini will release its moisture as it bakes since we haven't squeezed out the water.

  5. In the end, add the chocolate chips and mix them gently.

  6. Now, pour the batter in the greased loaf pan. Garnish with some oats and chocolate chips.

  7. Bake the bread in oven on the middle rack for 45-50 minutes. To test if the bread is done, insert a knife or a small skewer and if it comes out clean, the bread is ready.

  8. Take the bread out and let it rest for 10 minutes.

  9. Now, remove the bread from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Enjoy!

Recipe Notes
  • This bread can be stored in an air tight container for 2-3 days.
  • You can toast or warm the bread before serving and enjoy it with butter or jam.
Nutrition Facts
Eggless Zucchini Chocolate Chip Bread
Amount Per Serving
Calories 192 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 199mg9%
Potassium 94mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 42IU1%
Vitamin C 2mg2%
Calcium 80mg8%
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!

Eggless Zucchini Chocolate Chip Bread - fudgy, decadent, and fluffy, this dessert is a Christmas treat with a veggie twist! Enjoy this nutritious bread for your sweet tooth cravings and indulge in the deliciousness — all without the guilt!

Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!

Vegan Sundubu Jjigae – Korean Soft Tofu Stew

Vegan Sundubu Jjigae (Korean Soft Tofu Stew) – a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiciness.

Easily one of the most popular dishes in Korea, I became familiar with Subdubu Jjigae after watching Itaewon Class, one of my favorite K-dramas. Between the melt in your mouth tofu, inviting light red color, and mesmerizing sizzle, what’s not to love?

I’ve made a vegetarian version of Sundubu Jjigae that gets a rich, savory flavor from gochujang (Korean chili paste), gochugaru (Korean chili powder), kimchi, and doenjang (Korean fermented soybean paste). Try it as a quick weeknight dinner and you’ll feel like you’re inside your favorite K-drama!
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!

WATCH HOW TO MAKE VEGAN SUNDUBU JJIGAE:


5 from 2 votes
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
Vegan Sundubu Jjigae - Korean Soft Tofu Stew
Prep Time
10 mins
Cook Time
20 mins
 

Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling vegetarian Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!

Course: Main Course, Soup
Cuisine: Korean
Keyword: vegan, vegetarian
Custom Category: International Cuisine, Main Course, Soup
Servings: 4
Calories: 91 kcal
Author: Aryav Bothra
Ingredients
Instructions
  1. Heat up your Korean stone bowl (dolsot) or saucepan on medium heat and add in vegetable oil and sesame oil. Sauté garlic and onion for 2-3 minutes until they become transparent.

  2. Add in the gochujang, gochugaru, sugar, salt, vegan kimchi, and soy sauce. Sauté for 1-2 minutes until fragrant.

  3. Add in the vegetable stock and let it come up to a simmer. In a small bowl, combine the doenjang with a few spoons of the hot broth. Mix it until smooth and add it into the pot.

  4. Add in the tofu as well, careful not to splatter the stock everywhere. Cover your pot and let it simmer for 3-5 minutes until the tofu softens.

  5. Add in the cabbage and enoki mushrooms on top, gently pushing them down so they are submerged. Let this simmer covered for another 2-3 minutes.
  6. Turn off the heat and garnish with sliced green onions and toasted sesame seeds. Serve with rice and vegan kimchi and enjoy!

Recipe Notes
  • Add more/less gochugaru (korean chili flakes) to increase/decrease the spiciness of the stew.
Nutrition Facts
Vegan Sundubu Jjigae - Korean Soft Tofu Stew
Amount Per Serving
Calories 91 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 859mg37%
Potassium 136mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 301IU6%
Vitamin C 7mg8%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!