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Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

Rainbow Dahi Shots

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Drenched in a colorful array of yogurt based pani and stuffed with tangy masala, Rainbow Dahi Shots are delightful, delicious and irresistible. A festive twist on the classic Indian street and comfort food, this version of panipuri is the perfect blend between colors and flavors!

The combination of neutral puri and spicy coriander mint flavored water is the standard now. What makes my panipuri so amazing is the creation of dahi (yogurt) shots. Keeping the conventional pani aside, I created three dynamic varieties of dahi based pani. These new shots deliver a mind blowing blend of spicy, sweet, and tangy flavors.

The first shot is mixed with beetroot. The second is infused with turmeric, curry leaves, mustard seeds and the third one has mint, cilantro, ginger and chili. All the three shots are flavorful and unique in themselves. They don’t just display a beautiful array of colors, but leave a tantalizing flavor once eaten.

Enhancing the already flavor-packed panis, there is panipuri masala with tomatoes, onion, chana and other flavor busting essentials. To feel the blast of textures and tastes inside your mouth, you just have to stuff a hollow puri with the masala and drench it in one these exciting shots. The dahi flavored pani puris are a great appetizer option for parties, and I bet once your guests eat it, they won’t be able to stop themselves!

STEP BY STEP VIDEO:

Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

 

5 from 4 votes
Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!
Print
Rainbow Dahi Shots
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

Course: Appetizer, Chaat, Snack
Cuisine: Indian
Keyword: streetfood
Servings: 10
Calories: 132 kcal
Author: Nidhi Bothra
Ingredients
  • 50 Pani Puri
Beetroot Shot
  • 1 cup yogurt
  • 1 cup water
  • 1 tsp ginger
  • 1/2 tsp green chilies
  • 2 tsp mint
  • 3 tsp beetroot grated
  • 1/2 tsp roasted cumin powder
  • 1 tsp sugar
  • salt  to taste
Mint Shot
  • 1 cup yogurt
  • 1 cup water
  • 2 tbsp cilantro
  • 2 tbsp mint
  • 1/2 tsp roasted cumin powder
  • salt  to taste
  • 1 tsp sugar
Turmeric Shot
  • 1 cup yogurt
  • 1 cup water
  • 2 tsp mint
  • 1/2 tsp roasted cumin powder
  • 1 tsp sugar
  • salt  to taste
Turmeric Temper
  • 1 tsp oil
  • 8 curry leaves , torn
  • 2 dried red chilies
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
Filling
  • 1 cup black gram , boiled
  • 1/2 cup potatoes , boiled and finely chopped
  • 1/4 cup tomatoes , deseeded and finely chopped
  • 1/4 cup onions , finely chopped
  • 1/4 cup pomegranate seeds
  • 1 tsp green chilies , finely chopped
  • 3 tbsp cilantro , chopped
  • 3 tbsp tamarind chutney
  • 1 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • salt  to taste
Garnish
Instructions
  1. For the beetroot shot, mix together all ingredients and keep aside in a separate bowl.
  2. For the mint shot, mix together all ingredient and keep aside in a separate bowl.
  3. For the turmeric shot, mix together yogurt, water, mint leaves, cumin powder, sugar, and salt.
  4. In a small saucepan add the oil, and add mustard seeds, dried chilies, and curry leaves when the oil is hot. Let them sauté and add turmeric powder. Immediately add the mixture to the turmeric shot and keep it aside.
  5. For the filling, mix together all ingredients and adjust the seasoning to taste.
  6. For assembling, make a hole in the puri’s center with your thumb and put in the filling inside. Add in the shot of your choice along with some garnishes like sev, pomegranate seeds, and tamarind chutney. Enjoy!

Recipe Video

Nutrition Facts
Rainbow Dahi Shots
Amount Per Serving
Calories 132 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 4mg 1%
Sodium 67mg 3%
Potassium 244mg 7%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 9g 18%
Vitamin A 3.8%
Vitamin C 24.3%
Calcium 15.3%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

Badam Ka Halwa (Almond Halwa)

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With all rich ingredients, love, and effort, this Badam ka Halwa is classic! This is my special quick and easy recipe which is not as time consuming as a traditional recipe, takes less than half the time, but is equally toothsome and delightful.

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made to mark the richness and happiness of a celebration. Making Badam ka Halwa is a tedious art; it takes a lot of time in soaking the almonds, peeling each of them, grinding and then stirring on heat till your hands scream OHH in pain. However, the final dish is worthy of all the appreciation which you get after.

Well, coming to my recipe, it is tantalizing and quick to make. I have added one more step of drying the almonds in the microwave before putting them in kadhai for further roasting. This step reduces the time by half as the almonds are at least half dried, which eases out the entire process of making the halwa. Later, with the addition of all needful ingredients and a little stirring in the kadhai , you can achieve a shining, smooth and tempting halwa.

Badam ka halwa is a delicious experience for people. It melts in your mouth the moment you take a bite, leaving a profound and sweet memory of flavor. Make it on special occasions and savor the unparalleled richness of this dessert!

STEP BY STEP VIDEO:

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

 

5 from 1 vote
Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.
Print
Badam Ka Halwa (Almond Halwa)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Badam ka Halwa made from almonds is a delicacy rooted in Indian tradition. Make it on special occasions and savor the unparalleled richness of this dessert. This quick and easy recipe for badam halwa reduces the time by more than half, by drying the almonds in a microwave instead of roasting it in a pan for hours; making it easier to roast the almond paste without it sticking to the pan.

Course: Dessert
Cuisine: Indian
Keyword: almonds, festive, party
Servings: 6
Calories: 268 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup almonds , soaked overnight
  • 1/2 cup sugar
  • 1/2 cup ghee
  • 1 cup water
  • 2 tsp milk
  • 1/2 tsp cardamom powder
  • pinch of saffron
  • pistachio , crushed
  • edible flowers , rose and marigold
Instructions

  1. Wash and soak the almonds for at least 2-3 hours (ideally overnight) in warm water. Peel the almonds and then grind them in a food processor.

  2. Add a little water while grinding, making sure not to make it too runny. In terms of the texture, you can make it a fine paste.

  3. When the paste is ready, melt your ghee and add it to the food processor. Now blend it lightly with a single churn of the food processor to incorporate it into the almond paste. This allows it to brown evenly on the stove without sticking.

  4. Transfer the almond paste into a microwave safe bowl and microwave it for 2 minutes on high power, making sure it’s covered. Remove it from the microwave, stir it well, and repeat the process once more, i.e. microwave covered for 2 minutes and stir. Make sure the mixture is microwaved with a cover in this step, otherwise the paste will splatter all over.

  5. Now, we will microwave the mixture uncovered for 2 minutes and then stir well to break any lumps. Keep repeating this step till the water has fully evaporated. Make sure the microwave is done only in two minute intervals, otherwise the mixture will burn. Also, the mixture will be uncovered in this step to speed up the drying process. Please be careful not to over dry the mixture otherwise it will turn chewy and lumpy. The mixture will typically be ready in 3 to 4 times of microwaving, depending on the strength of your microwave.

  6. Once the water has fully evaporated, transfer the mixture to a heavy bottom saucepan on medium heat. Continuously stir the mixture until the color resembles that of an almond’s skin.

  7. Add water, stir the mixture for one minute, and add the sugar. Continue to stir for 5-7 minutes until the mixture comes together and some ghee lines the edges of the halwa.

  8. About 4-5 minutes or halfway into this process add in saffron milk, a mixture of saffron and milk.

  9. Once the mixture starts to come off of the edges of the pan and the ghee starts to come out visibly, turn the flame off. Garnish with some nuts and edible flowers (i.e. rose and marigold) and your badam ka halwa is ready!

Recipe Video

Recipe Notes
  • I use the microwave to dry the almonds first before roasting it in the pan. This reduces the roasting time by 50%  and makes the roasting process easier, since the mixture will not stick to the pan any more. However, if you don't want to use a microwave, you can skip the microwave steps and straightway roast the mixture in a heavy bottom pan, but it will take a much longer time and lot of effort.
  • Make sure that the microwave steps are carried only in 2 minutes interval and stirred after every step, otherwise the mixture will burn and/or become chewy and lumpy.
  • The mixture should be roasted in a heavy bottom pan on medium heat only.
  • I have mixed the water and sugar separately, but you can also make a sugar syrup by boiling 1 cup water and half cup sugar till the sugar dissolves. Then add the lukewarm sugar syrup to the mixture.
Nutrition Facts
Badam Ka Halwa (Almond Halwa)
Amount Per Serving
Calories 268 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 3mg 0%
Potassium 168mg 5%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 17g
Protein 5g 10%
Calcium 6.5%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made in our homes to mark richness and happiness of a celebration. This is my special quick and easy microwave recipe which is not as time-consuming as a traditional recipe, takes less than half the time as the almonds are dried in a microwave, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert.

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)

Published by

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

5 from 6 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
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 , chopped
  • 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
Tehri
  • 1 1/2 tbsp ghee
  • 1 tsp green chili paste
  • 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, mace, 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 and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, shahi masala, and milk. 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, 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 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.

A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.

Shahi Masala

Published by

A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.

STEP BY STEP VIDEO:

A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.

5 from 1 vote
A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.
Print
Shahi Masala
Total Time
10 mins
 

A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes!!

Cuisine: Indian
Keyword: spice
Author: Nidhi Bothra
Ingredients
  • 2 cinnamon sticks
  • 15 pcs green cardamoms
  • 1/2 tsp black cardamom seeds
  • 1/4 tsp nutmeg powder
  • 6 cloves
  • 2 bay leaves
  • 1 tsp peppercorn
  • pinch saffron
  • pinch mace  (javitri)
Instructions

  1. Grind all ingredients together in a blender untill it's a fine powder.

  2. Sieve and store in an air tight container.

Recipe Video

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!

A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets

Published by

A delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering!

The filling is really what makes this cutlet’s flavor so bold. It’s packed with fresh vegetables for a wide variety of textures and flavors, along with some potato for balance. Now the really interesting thing about this is that it uses daily and common items like crackers and elevates them to a gorgeous party appetizer.

These cutlets have a great balanced taste, which is a great start to a meal. While they do have a bold filling, the cracker outside creates a more neutral and complex palette. Paired with a tangy mustard aioli, the impeccable flavor, simple preparation, and available ingredients make this an awesome appetizer!

STEP BY STEP VIDEO:

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable melody filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable melody filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable melody filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

5 from 3 votes
Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!
Print
Baked Cracker Cutlets
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Pair this with a tangy mustard aioli for an awesome appetizer for your party!

Course: Appetizer, Snack
Cuisine: Indian
Servings: 6
Calories: 184 kcal
Author: Nidhi Bothra
Ingredients
Cutlet
  • 24 crackers
  • 1/2 cup potatoes , boiled and mashed
  • 1/2 cup paneer , crumbled or grated
  • 1/4 cup corn
  • 1/4 cup bell peppers , mixed colors
  • 1/4 cup carrots , grated
  • 2 tbsp beetroot , grated
  • 1/4 cup cilantro , chopped
  • 1 tsp ginger , minced
  • 1 tsp green chili , minced
  • 1 1/2 tsp oil
  • 1/4 cup cheese , grated
  • 1 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1 tsp roasted cumin powder
  • 1 tsp mango powder
  • salt  to taste
  • lemon juice  to taste
  • 2 tbsp corn starch
  • 4 tsp water
  • 2 tbsp butter , for greasing
  • 2 tsp toasted sesame seeds , for garnish
  • 1/8 tsp mixed herb blend , for garnish
Mustard Aioli
  • 4 tbsp mayonnaise
  • 2 tsp mustard sauce
  • salt  to taste
  • black pepper
  • garlic powder  or 1 clove minced garlic
  • 1/2 tsp honey  (optional)
Instructions
  1. Heat oil in a pan over medium heat and sauté carrots, bell peppers, ginger, green chilies, and corn for 5 minutes.

  2. Add in paneer, potatoes, and beetroot. Also, mix in salt, red chili powder, mango powder, chaat masala, lemon juice, and cilantro. Make sure to mix well and sauté for another 4 minutes.

  3. Take the filling out into a large bowl and add some cheese. Allow it to cool and check the seasoning or adjust it based on your preferences. Meanwhile, preheat oven to 350oF.

  4. Mix the cornstarch and water, making a slurry. It should be at a buttermilk consistency, not too thick or thin so it just seals the cutlet together.
  5. Sandwich about 1 tbsp of filling between two crackers, it should be approximately 1/2 to 3/4 inch thick.
  6. Now, with the help of a brush or small spoon, gently drizzle the slurry around the edges of the cutlet to make sure it holds its form.
  7. Continue this process until the filling is over or until you have your desired amount. Arrange the cutlets on a baking sheet.

  8. Melt butter and brush each cutlet with it. Sprinkle some herbs and sesame seeds on the cutlets, and bake them for 10-15 minutes. Garnish with fresh basil or any herb and enjoy!

  9. For mustard aioli, whisk mayonnaise, mustard sauce, salt, pepper and garlic powder together. If you like, add 1/2 tsp honey for a hint of sweetness.

Recipe Video

Recipe Notes
  • These can also be fried instead of baked.
  • If you don't like potatoes, you can make the entire filling from paneer.
  • You can also serve them with any sauce or chutney of your choice.
Nutrition Facts
Baked Cracker Cutlets
Amount Per Serving
Calories 184 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 201mg 8%
Potassium 118mg 3%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 28.4%
Vitamin C 12.4%
Calcium 8.2%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable melody filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

Instant Pot Strawberry Vermicelli Kheer Pudding

Published by

This lusciously smooth, silky, and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal.

The Instant Pot magic begins with simple base for the vermicelli pudding, flavored with aromatics like cardamom. Then layered on top of some homemade strawberry compote, it has the perfect balance of sour and sweet!

Enjoy the harmony of flavors and marvel at the texture of this gorgeous Strawberry Vermicelli Kheer Pudding by trying it today!

STEP BY STEP VIDEO:

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

5 from 1 vote
This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!
Print
Instant Pot Strawberry Vermicelli Kheer Pudding
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This lusciously smooth, silky, and elegant Instant Pot Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal.

Course: Dessert
Cuisine: Indian
Keyword: instant pot
Servings: 8
Calories: 153 kcal
Author: Nidhi Bothra
Ingredients
Kheer Pudding
  • 5 cups milk
  • 1/2 cup coconut milk
  • 1/2 cup roasted vermicelli
  • 1/2 cup condensed milk
  • 1/4 cup roasted nuts  (almonds, cashews and pistachios)
  • 1/2 tsp cardamom powder
  • 1/4 tsp ghee , optional
  • pinch of salt
Strawberry Compote
  • 2 cups strawberries , washed and roughly chopped
  • 5 tbsp sugar
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • pinch of salt
  • 1 tsp corn starch
  • 2 tbsp water
Instructions

  1. Preheat the Instant Pot on sauté mode and once the inner pot is hot, add in the vermicelli, nuts, and ghee. Roast them for 2-3 minutes or until it becomes fragrant.

  2. Pour in the milk, saving 1 cup for later, and add the condensed milk, coconut milk, and salt. Stir them together, and take the Instant Pot off sauté mode and put it on the porridge setting once you close the lid. Set the timer for 15 minutes. Make sure that the vent is in the sealing position.

  3. Once the 15 minutes are over, turn the Instant Pot off, and quick release the pressure using a towel to cover the vent (so it doesn't splatter).

  4. Once you unlock and remove the lid, it may seem like the milk had curdled a little, but don't worry about it. Put the Instant Pot back on sauté mode and add in the remaining milk that we had saved before.

  5. Add in the cardamom powder and stir the kheer pudding, achieving the desired consistency.

  6. Take the kheer out into a separate dish and keep it in the fridge to chill.

  7. Clean out the Instant Pot's inner pot and then again preheat it on sauté mode. Then add in the strawberries, sugar, lemon juice, lemon zest, and salt. Stir the ingredients together.

  8. Put the lid back on and cook it on manual mode for 2 minutes. Once done, quick release it using the towel and remove the lid.

  9. Mix together the corn starch and water and add it to the mixture, putting it back on sauté mode. Stir it together and let it simmer for a few minutes until translucent. Chill the compote.

  10. For serving, put the compote on the bottom and then the kheer pudding on top. Garnish with some strawberries, mint, and crushed pistachio. Enjoy!

Recipe Video

Recipe Notes
  • For the stove-top recipe, follow the same steps but in a non-stick pan, instead of Instant Pot. However, when you add the milk, make sure to thicken and reduce it for roughly 15-20 minutes before continuing with the rest of the steps.
  • The amount of vermicelli can be adjusted to change the consistency of the kheer as per your liking. Increase it for a thicker pudding.
Nutrition Facts
Instant Pot Strawberry Vermicelli Kheer Pudding
Amount Per Serving
Calories 153 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 102mg 4%
Potassium 311mg 9%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 18g
Protein 6g 12%
Vitamin A 3.5%
Vitamin C 27.1%
Calcium 21.2%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

This lusciously smooth, silky and elegant Strawberry Vermicelli Kheer Pudding is an easy-to-make dessert, the perfect way to end a meal. Flavored with cardamom and layered on top of some homemade strawberry compote, this gorgeous dessert made in Instant Pot has the perfect balance of sour and sweet!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crispy Chili Chana

Published by

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Chili Chana is the most effortlessly delicious appetizer ever!!

The magic all starts with a super crunchy and firm base of fried chickpeas that are then tossed in a lovely blend of Asian sauces and crisp vegetables. Not over the top spicy, but still packed full of Asian-inspired dynamic flavor, the dish is sure to be a hit with everyone!

Perfect for a bold appetizer to start off a dinner party, who can resist an authentic and innovative dish? Let’s face it, the best things in life can still be fried!

STEP BY STEP VIDEO:

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

5 from 5 votes
Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!
Print
Crispy Chili Chana
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Servings: 6
Calories: 165 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cup chickpeas , canned or boiled
  • 2 tbsp corn starch
  • 1 tbsp rice flour
  • 1 tbsp all purpose flour
  • 1 tsp chilli garlic sauce
  • salt  to taste
  • oil  for frying
Sauce
  • 2 tbsp oil
  • 3/4 tbsp garlic , minced
  • 3/4 tbsp ginger , minced
  • 1 tbsp celery , finely chopped
  • 2 tbsp spring onions white , finely chopped
  • 2 tbsp red onions , finely chopped
  • 2 dry red chilli
  • 2 tbsp tomato purée
  • 1 tbsp chilli garlic sauce
  • 1 1/2 tbsp schezwan sauce
  • 1 tsp tomato ketchup
  • 1 tbsp vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce  or honey
  • 2 tbsp vegetable stock  or water
  • 1 tsp corn starch
  • salt  to taste
  • black pepper  to taste
Vegetables
  • 1/2 cup peppers  (mixed colors), diced
  • 1/2 cup red onions , chopped
  • 3 tbsp spring onions , chopped
Instructions
  1. Open the cans and empty the chickpeas into a strainer.
  2. Rinse them with water and let them drain for 1-2 minutes.
  3. Spread the chickpeas on a kitchen towel for 5 minutes let all the excess water drain out. However, don’t let them dry out.

  4. Empty the chickpeas into a bowl and coat them with corn starch, rice flour, all purpose flour, chili garlic sauce, and a pinch of salt.

  5. Now, shallow fry the coated chickpeas until they are golden brown and crispy.
  6. Set them aside while the sauce is being made.
  7. In a saucepan on medium heat add oil, dried chilies, ginger, and garlic. Sauté them for 1-2 minutes and celery, tomato paste, and spring onions, and sauté for 2 more minutes.
  8. Add in the chili sauce, schezwan sauce, ketchup, vinegar, soy sauce, and sweet chili sauce. Cook for roughly 2-4 minutes on medium heat.

  9. Gradually add the corn starch into the vegetable stock and make a paste. Then, add this mixture to the saucepan and stir so that no lumps form. Keep stirring until it starts boiling. Your sauce is ready.

  10. Mix in the fried chickpeas, onions, peppers, and spring onions. Toss them lightly so that the vegetables remain crisp. Serve hot and enjoy this bold appetizer!

Recipe Video

Recipe Notes
  • You can also soak the chickpeas overnight and pressure cook them, instead of using canned chickpeas.
  • For a party, you can fry the chickpeas and make the sauce a day before. Just bake the chickpeas for 15 minutes at 350F (or air fry) till they are crispy and then toss them with the sauce, peppers and onions before serving.
Nutrition Facts
Crispy Chili Chana
Amount Per Serving
Calories 165 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 580mg 24%
Potassium 253mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 42.6%
Calcium 2.9%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Crisped to perfection and glazed with the most gorgeous Asian-inspired sauce, this Crispy Chili Chana with crunchy vegetables and chickpeas is the most delicious appetizer ever!! Packed full of dynamic flavors, it is the perfect bold appetizer to start off a dinner party!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

Golden Turmeric Rose Latte

Published by

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? Well, it’s time to give caffeine a break because the NEXT BIG THING is here – a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water,  saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!
As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

4.41 from 5 votes
As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!
Print
Golden Turmeric Rose Latte
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? Well, it’s time to give caffeine a break because the NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 97 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cups milk
  • 8 pcs almonds
  • 1/2 tsp turmeric , ground
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • pinch black pepper
  • 1/4 tsp cardamom powder
  • 1/2 tsp rose water
  • few strands saffron
  • honey  according to taste
Instructions
  1. Peel 8 soaked almonds and then grind them into a fine paste.
  2. In a small saucepan add all of the ingredients except rose water. Whisk it on medium heat for 5-7 minutes.
  3. Remove it from heat and add the rose water.
  4. Use a milk frothier or electric mixer to aerate the drink and create some froth.
  5. Pour it in a cup and garnish with a sprinkle of turmeric and cinnamon. Enjoy!
Nutrition Facts
Golden Turmeric Rose Latte
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 73mg 3%
Potassium 330mg 9%
Total Carbohydrates 9g 3%
Sugars 8g
Protein 7g 14%
Vitamin A 4.8%
Vitamin C 0.6%
Calcium 29%
Iron 1.3%
* 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!

As the chilly weather and mellow air of fall rolls around, who can resist a nice, warm cup of coffee in the morning? The NEXT BIG THING is here - a GOLDEN TURMERIC ROSE LATTE! Brewed in milk; crushed almonds, turmeric powder, ginger powder, black pepper, cardamom powder, rose water, saffron, and cinnamon, make up this luxuriously light drink! Perfect for the crisp autumn mornings where coffee needs a break, this golden latte is a yummier, healthier, and happier option!

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

Instant Pot Bisi Bele Bhath

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A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

STEP BY STEP VIDEO:

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!
A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

5 from 5 votes
A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!
Print
Instant Pot Bisi Bele Bath (Rice-Lentils-Veggies One Pot Meal)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot, one pot
Servings: 6
Calories: 331 kcal
Author: Nidhi Bothra
Ingredients
Rice and Lentils
  • 1 cup rice
  • 1/2 cup toor dal (split pigeon peas lentils)
  • 2 tbsp chana dal (yellow split peas lentils)
  • 2 tbsp red masoor dal (red lentils)
  • 2 tbsp yellow moong dal (petite split yellow lentils)
  • 2 tbsp split green moong dal (split green gram lentils)
Vegetables
  • 1/4 cup potatoes , diced
  • 1/4 cup zucchini , diced
  • 1 carrots , peeled and diced
  • 2 tbsp peas
  • 1/2 cup tomatoes , finely diced
  • 2 tbsp green beans , diced
  • 2 tbsp red, green, orange peppers , diced
  • 2 tbsp onions , finely diced
  • 2 tbsp corn
Spices and More:
  • 3 tbsp ghee  or coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • pinch asafoetida powder (hing)
  • 2 dried red chilies
  • 6-8 curry leaves
  • 1 1/2 tsp red chili powder
  • salt  to taste
  • 1 tsp ginger , minced
  • 1 green chilies , chopped
  • 2 tbsp cashews
  • 1/2 tsp turmeric powder
  • 2 tbsp sambhar powder
  • 2 tbsp tamarind paste
  • 1/4 tsp garam masala
  • 1/4 tsp mango powder (amchur) , according to taste
  • 3 cups water
  • cilantro , for garnish
Instructions
  1. Wash all of the lentils and grains and then soak them in warm water for 2 hours.

  2. Turn the instant pot on saute mode and add the ghee, reserving 1 tbsp for garnishing.

  3. Add mustard seeds, cumin seeds, asafoetida powder(hing), ginger, green chilies, curry leaves, dried red chilies, and cashew pieces. Saute the mixture for about 1 minute and add the onions, again sauteing until the onions are translucent.

  4. Add salt, turmeric powder, and red chili powder and saute it for 2 minutes and add the rest of the vegetables to it.

  5. Drain the rice and lentils that were previously soaking and then add them into the instant pot, along with 3 cups of water. Put the lid on the instant pot and then take it off of saute mode and put it on manual mode for 12 minutes. Ensure that the vent is on the sealing position.

  6. After 12 minutes, quick release the pressure with a towel or cloth and open the instant pot.

  7. Put the instant pot on saute mode again and add ghee, tamarind paste, garam masala, and sambhar powder. Saute it for a minute and garnish it with some cilantro.

  8. Serve the Bisi Bele Bhath with some tomatoes, onions, boondi raita, and papad for a perfect and hearty meal!

Recipe Video

Recipe Notes
  • If the mixture seems a bit dry after the manual mode stage, feel free to add 1/4 of water to it.
  • The tamarind paste can be substituted with lemon juice or mango powder.
  • Cracked wheat or brown rice would also work really well, instead of white rice.
Nutrition Facts
Instant Pot Bisi Bele Bath (Rice-Lentils-Veggies One Pot Meal)
Amount Per Serving
Calories 331 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 42mg 2%
Potassium 257mg 7%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 6g
Protein 10g 20%
Vitamin A 43.8%
Vitamin C 38.6%
Calcium 5.1%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka's flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one!

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Thai Red Curry Quinoa

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Enjoy the best of both, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh veggies and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired, SUPERFOOD treat?

Filled with loads of goodness, like crunchy peanuts, crisp cabbage, fresh edamame, and sweet peppers, this Thai red curry quinoa is an absolute crowd pleaser at dinner parties, lunch parties, picnics, and pretty much any summertime event! With a fiery red curry and coconut milk based sauce, this quinoa dish is SUPER HEALTHY and absolutely to die for!

A really quick and put together meal, all it takes are a few simple steps. It all starts with a beautiful melody of ginger, garlic, and lemongrass that’s sautéed together. Then come the gorgeous sauces, fresh vegetables, coconut milk, and boiled quinoa! Let it all simmer and there you have the most AROMATIC and LOVELY quinoa dish ever!!

Enjoy this SUPER QUICK and SUPER HEALTHY quinoa dish at parties, picnics, and even for dinner! Who would have thought that this SUPERFOOD, that is so beneficial for health could be equally as tasty! Let’s be honest, who can’t resist indulging in a DELICIOUS dish without the guilt? Well that’s the beauty of quinoa; you get the best of both worlds!

STEP BY STEP VIDEO:

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?
Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?

5 from 3 votes
Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?
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Thai Red Curry Quinoa
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Thai Red Curry Quinoa - Enjoy the best of both, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh veggies and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired, SUPERFOOD treat?

Course: Dinner, Lunch, Main Course
Cuisine: Thai
Servings: 4
Calories: 247 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup quinoa , boiled and ready
  • 1 1/2 cup water
  • 2 tbsp coconut oil
  • 3 tbsp coconut milk
  • 1 tsp garlic , minced
  • 1 1/2 tsp ginger
  • 1 inch lemongrass  stem
  • 1/2 tsp lemongrass , minced
  • 1 medium onion , chopped
  • 1/4 cup peppers , mixed colors
  • 1/4 cup carrots , boiled
  • 1/4 cup baby corn
  • 1/4 cup edamame , boiled or frozen
  • 1/4 cup paneer , cut in small cubes
  • 2 tbsp purple cabbage
  • 1 1/2 tbsp red curry paste
  • 2 tsp light soy sauce
  • 1/2 tsp palm sugar
  • 1 tsp sweet chili sauce
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
  • 1 tsp sriracha
  • thai red peppers , fresh (or use chili flakes)
  • salt  to taste
Toppings
  • roasted cashews
  • roasted peanuts
  • sesame seeds
  • basil , fresh and torn
Instructions
  1. Heat some oil over medium heat in a saucepan, and add some minced garlic, lemongrass, and ginger. Sauté them for roughly 3-5 minutes.
  2. Add some onions, bell peppers, edamame, red curry paste, paneer, coconut milk, and baby corn into the saucepan. Let it simmer for 5-7 minutes on medium heat.

  3. Add in the soy sauce, palm sugar, sweet chili sauce, lemon juice, lemon zest, sriracha, thai red peppers, and salt.

  4. Add in the quinoa and garnish it with roasted cashews, basil, peanuts, and sesame seeds. Enjoy!

Recipe Video

Recipe Notes
  • How to make quinoa: Wash the quinoa thoroughly and then heat water (double the amount of quinoa) with some oil and salt. Add the quinoa in once the water starts boiling, lower the flame, cover it, and let it simmer for 10-15 minutes (until all water is absorbed). Fluff it with a fork.
  • Wash the quinoa very thoroughly like you would rice, otherwise it will taste very bitter.
  • The recipe would turn out better if the quinoa is made a day ahead because it will become firmer and open up.
  • You can make quinoa in a mix of half water/half coconut milk instead of just water. I generally make it in just water so the quinoa is more versatile.
  • Add the purple cabbage at the end, so it stays crunchy and retains its color.
Nutrition Facts
Thai Red Curry Quinoa
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 9mg 3%
Sodium 241mg 10%
Potassium 304mg 9%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 47.6%
Vitamin C 21.6%
Calcium 10.7%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy this superfood, healthy and yummy, with this GORGEOUS Thai red curry quinoa that’s full of fresh vegetables (cabbage, edamame, sweet peppers) with coconut milk and a creamy, velvety sauce! Perfect for parties, picnics, and gatherings in the summer, who wouldn’t like an Asian inspired treat?