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This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Vegan Golden Turmeric Citrus Ramen

Subtle, yet punchy in flavor, this vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest, and cilantro infusion. Ladled over freshly boiled rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

The broth made in coconut oil, starts with a lovely combination of sautéed alliums like ginger, garlic, and scallions that add a pungent sweetness to the dish. Next comes the water and flavorings like miso, soy sauce, lemon juice, and sriracha. Finally go in all the peppers, tofu, and enoki mushrooms. 15 minutes later, all the vegetables are tender but still have that nice snap to keep some texture. With protein, carbs, and an array of vegetables, it’s an easy, flavor, balanced weeknight meal.

If you’re craving a warm bowl of ramen but want to avoid the sodium or switch it out for a brighter, slightly lighter version, this is that dish! Try it as an easy weeknight dinner or as a main dish when people are over because this meal is sure to turn heads!

STEP BY STEP VIDEO:

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

RECIPE INGREDIENTS:
  • Turmeric – adds a lovely golden yellow hue and brings a fresh aroma to the dish!
  • Miso – is a subtle flavor and brings a deep, umami flavor!
  • Lemon Zest – creates a lovely, inviting aroma and adds a fresher feel to the meal!
  • Cilantro – adds that bright acidity that cuts through the richer flavors!
  • Tofu – is the main source protein and adds more nutritious value to the meal!
  • Rice Noodles – are the heart of the dish and give it nice body!
  • Garlic/Ginger – are the main aromatics that make for the most luscious smell ever!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

5 from 3 votes
This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!
Golden Turmeric Citrus Ramen
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Keyword: noodles, tofu, turmeric, vegan
Servings: 5
Calories: 280 kcal
Author: Nidhi Bothra
Ingredients
  • 200 gm rice noodles  (200 gm or 8 oz)
  • 7 cups water
  • 1/4 cup matchstick carrots
  • 1/4 cup red bell peppers , julienned
  • 1/4 cup green bell peppers , julienned
  • 1/4 cup enoki mushrooms
  • 1 cup extra firm tofu , diced
  • 10 strands cilantro , 1 inch of the end chopped off, tied together with a string
  • 6 green onions , finely chopped, separate the white and green parts
  • 2 tbsp ginger , grated
  • 1 tbsp garlic , minced
  • 2 tbsp coconut oil
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 tsp lemon juice
  • 2 tsp lime juice
  • 1/3 cup white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • salt  to taste
Garnish
Instructions
  1. Boil the rice noodles in slightly salted water. It should take about 7-8 minutes. Drain them and keep them in the same pot.
  2. Add the coconut oil in the pan and sauté the ginger, garlic, and white part of the green onions until softened. Once tender, add in the water and cilantro stalk.
  3. Simmer for 2 minutes and add in the miso, soy sauce, sugar, black pepper, chili flakes, lemon juice, lime juice, lemon zest, and lime zest. Allow to simmer for 5 minutes.
  4. Once at a slow boil, add in the sriracha, bell peppers, enoki mushrooms, carrots, and tofu. Add in the salt and adjust the seasonings to taste.

  5. Once the broth is at a rapid boil and the vegetables are slightly tender but still maintain their crunch, remove the cilantro stalk and turn off the gas.
  6. In a serving bowl, add a large heap of the cooked noodles and ladle the broth and vegetables on top, garnishing with black sesame seeds, cilantro, and chili threads! The ramen is ready!

Recipe Video

Recipe Notes
  • The dish is best served in individual bowls for maximum enjoyment!
  • The soup is good for a few days in the fridge, but tastes best straight off the stove!
  • Any vegetables can be added or removed from the dish, it’s really customizable.
Nutrition Facts
Golden Turmeric Citrus Ramen
Amount Per Serving
Calories 280 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 437mg19%
Potassium 257mg7%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 1624IU32%
Vitamin C 23mg28%
Calcium 63mg6%
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 and share your creation with me!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

Saffron Rose Biryani – Instant Pot or Stovetop

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors!

It’s a super quick, one pot dish that’s makes itself in just 15 mins in an Instant Pot. Start by sautéing some spices and vegetables, then add in the rice and let it boil. A speedy 10 minutes later, you can fold in your final ingredients and a hearty, refined dinner is ready!

Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is! It’s a lovely, elegant form of Indian cuisine that will tantalize the taste buds and take you on a journey of wonderful flavor!

This biryani pairs well with these daals (lentil-stew):

STEP BY STEP VIDEO:

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

RECIPE INGREDIENTS:
  • Basmati Rice – is the best rice to use for a biryani because it is long grained, which gives it more texture! It also becomes very fragrant once cooked which adds another aromatic element!
  • Saffron – adds a beautiful golden hue and rich aroma to the rice!
  • Rose Water – brings a floral element to the flavor that complexities the dish!
  • Cardamom – is an aromatic that adds a lovely fragrance to the whole dish!
  • Biryani Masala – is the main source of flavor and features a mix of raw spices like cinnamon, cumin, and bay leaves!
  • Paneer – adds a good source of protein and creaminess!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

5 from 4 votes
Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!
Saffron Rose Biryani - Instant Pot or Stovetop
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Dotted with aromatic spices, this Saffron Rose Biryani (Instant Pot or Stovetop) is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot, rice
Servings: 4
Calories: 280 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup basmati rice
  • 2 tbsp ghee
  • 1/4 cup peas
  • 1/2 cup paneer , cubed
  • 3 tbsp carrots , finely chopped
  • 1 tbsp beetroot , grated
  • 10-12 mint leaves
  • 2 tbsp cilantro , chopped
  • 1/2 tsp saffron , soaked in 1 tbsp rose water
  • 1 1/2 tsp biryani masala
  • 1/2 tsp crushed black pepper
  • salt  to taste
  • 2 - 3 green cardamoms , pods
  • 1 bay leaves
  • 1/4 tsp cardamom powder
  • 1 tbsp lemon juice
  • 1 small cinnamon sticks
  • 1 black cardamom
  • 1/2 tsp cumin seeds
  • 1 cup water
Instructions
Instant Pot:
  1. Rinse the rice and soak in room temp water for 15 minutes.
  2. Put the instant pot on sauté mode and add ghee and heat until it’s shimmering. Add cumin seeds, bay leaves, green cardamom, black cardamom, and cinnamon. Sauté for a minute.

  3. Add peas and carrots and sauté for a minute. Drain your rice and put it in the instant pot.

  4. Sauté for a minute until fragrant and add paneer, water, biryani masala, salt, black pepper, and half of the mint leaves. Turn off the sauté mode.

  5. Using the back of a spatula, submerge the rice in the water. Pressure cook on high for 5 minutes, making sure the lid is on sealing. Release pressure naturally.
  6. Open the lid and put in the remaining mint, and cilantro, cardamom powder, lemon juice, saffron soaked in rose water, and beets. Fluff the rice with a fork, not vigorously mixing. The pink color of the beet should be in little pockets throughout the rice like little roses.

  7. Your biryani is ready!
Stove-Top:
  1. Follow the same steps in a large saucepan. When it comes to cooking the rice, use 2 cups of water instead and simply cover the pot and cook on medium low flame for atleast 10 minutes or until cooked!

Recipe Video

Recipe Notes
  • Fluff the rice gently with a fork, don't use a spoon, otherwise the rice will break and you won't see the colors of saffron and beetroot
  • Make sure you use long grain basmati rice.
  • I made this in an Instant Pot Duo Mini 3 Qt
Nutrition Facts
Saffron Rose Biryani - Instant Pot or Stovetop
Amount Per Serving
Calories 280 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 15mg1%
Potassium 166mg5%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 2068IU41%
Vitamin C 7mg8%
Calcium 176mg18%
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 Tumblr and share your creation with me!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

Coconut Chocolate Burfi Truffles

These Chocolate Coconut Burfi Truffles are an elegant refinement of traditional coconut sweets! They’re quick to make, sweet and nutty in flavor and have this gorgeous crumbly, toothy texture! With an innovative layer of chocolate, it’s a perfect way to incorporate a modern twist on a timeless classic this Rakhi season!

The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

They’re super easy because only have 7 ingredients and just take 15 minutes to make! They’re sure to be a favorite for Rakhi and bring joy this holiday season!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

RECIPE INGREDIENTS:
  • Coconut – is the main flavor and is the perfect balance of sweet and nutty!
  • Cardamom – adds a lovely aroma and is a great compliment to the coconut!
  • Condensed Milk – gives the truffle a creamy texture and holds it together.
  • Dark Chocolate – adds a modern twist with creamy component.
  • Almond Milk – helps with binding and adds a lovely nutty flavor.

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

HOW TO MAKE COCONUT CHOCOLATE BURFI TRUFFLES:
  1. Make the mixture! Combine all the ingredients in a saucepan and heat them until homogeneous.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  2. Let it cool! Make sure the mixture is room temperature before handling it.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  3. Shape it! Fill the mixture into a mold and refrigerate for a few minutes for it to set. When ready, you can remove them from the mold.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  4. Add chocolate! If you want, you can add a layer of chocolate to the mold and refrigerate for another 10 minutes.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

5 from 7 votes
Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!
Coconut Chocolate Burfi Truffles
Cook Time
25 mins
Total Time
25 mins
 

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this season!

Course: Dessert
Cuisine: Indian
Keyword: chocolate, coconut, festive
Servings: 20 pieces
Calories: 94 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cups desiccated coconut powder
  • 1 cup condensed milk
  • 1/4 cup almond milk  (or milk)
  • 1 tsp ghee  (or coconut oil)
  • 1/2 tsp cardamom powder
Chocolate Layer:
  • 1/4 cup dark chocolate
  • 1 tsp coconut oil  (or butter)
Instructions
  1. In a small saucepan, add the coconut, cardamom, and condensed milk. Cook for 5 minute son medium heat and then add in the milk and ghee (or coconut oil).

  2. Cook for 1 more minute and then turn off the gas.
  3. Once the mixture has cooled for 5 minutes, put it in a mold, filling up only halfway, and refrigerate for 10 minutes.
  4. Now, melt the chocolate and coconut oil (or butter) in a microwave

  5. Take the mold out and then layer it with chocolate. Refrigerate for 10 more minutes or until the chocolate is set.

  6. Your coconut burfi truffles with chocolate are ready to enjoy!!

Recipe Notes
  • You can use multi-colored candy melts for a pop of color. I used red and green melts.
Nutrition Facts
Coconut Chocolate Burfi Truffles
Amount Per Serving
Calories 94 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 22mg1%
Potassium 72mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 41IU1%
Vitamin C 1mg1%
Calcium 49mg5%
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 Tumblr and share your creation with me!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate appetizer for a burst of tangy, crunchy flavors! The filling has dates, carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

Crunchy Cucumber Cups

As Rakhi season is just around the corner, it’s always great to have a showstopper appetizer up your sleeve! These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate dish for a burst of tangy, crunchy flavors!

The filling is Indian inspired but features a Middle Eastern twist with the incorporation of dates that add a nutty sweetness to balance the taste. The rest of the filling has carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

Serve this for your family and watch their faces light up this Rakhi season! It’s a lovely melody of crunchy, juicy, and crispy textures and flavors that’s not only a treat for the palette, but also the mind!

Jump to Recipe
STEP BY STEP VIDEO:

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate appetizer for a burst of tangy, crunchy flavors! The filling has dates, carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate appetizer for a burst of tangy, crunchy flavors! The filling has dates, carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

4.2 from 5 votes
These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate appetizer for a burst of tangy, crunchy flavors! The filling has dates, carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!
Crunchy Cucumber Cups
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate dish for a burst of tangy, crunchy flavors! The filling is Indian inspired but features a Middle Eastern twist with the incorporation of dates that add a nutty sweetness to balance the taste.

Course: Appetizer, Salad
Cuisine: Indian
Keyword: dates
Servings: 25 cups
Calories: 13 kcal
Author: Nidhi Bothra
Ingredients
  • 3 big cucumber , for 25 cucumber cups
  • 1/4 cup sprouted moong beans
  • 1/4 cup tomatoes , diced
  • 2 tbsp green mango ,finely chopped
  • 1/4 cup potatoes , boiled and finely chopped
  • 1/4 cup onions , finely chopped
  • 2 tbsp carrots , grated
  • 1 tsp green chilies , finely chopped
  • 2 dates , finely chopped
  • 1 tbsp boondi (chickpea flour droplets)
  • 1 tbsp crispy moong namkeen
  • 2 tbsp mint , chopped
  • 1/2 tsp salt  to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 2 tsp lemon juice
  • 2 tsp mint cilantro chutney
  • 3 tbsp tamarind chutney
Garnish:
  • coconut , shredded
  • beetroot , grated
Instructions
  1. Blanch the sprouted moong in boiling, salted water for 1 minute. Strain them and dry them. The moong is ready to use!

  2. Peel the cucumbers and chop them into 1 inch pieces. Use a melon baller to make a duvet in the middle of each piece.
  3. Add a thin layer of the tamarind chutney in each of the cucumber cups.
  4. In a small bowl mix together all of the ingredients and then use a spoon to fill the cucumber cups!
  5. Garnish with coconut and beet and enjoy!

Recipe Video

Recipe Notes
  • You can add any crunchy snacks mixture or crushed peanuts or roasted nuts of your choice, instead of crispy moong namkeen and masala boondi.
Nutrition Facts
Crunchy Cucumber Cups
Amount Per Serving
Calories 13 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 26mg1%
Potassium 50mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 259IU5%
Vitamin C 1mg1%
Calcium 3mg0%
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 Tumblr and share your creation with me!

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate appetizer for a burst of tangy, crunchy flavors! The filling has dates, carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Piña Colada Pasta Salad

Ever wish you could transform your favorite drink into a dish? Well now you can enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a luscious dressing, crunchy vegetables, and fresh pineapple chunks!

The dressing is a fruity, Hawaiian blend of coconut milk, pineapple juice, and soy sauce that makes for a Polynesian flavor! It’s like a spiced version of a piña colada for more umami and well rounded flavor.

The pasta also features some delicious, fresh vegetables like 2 colors of cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Serve this pasta at a summer barbecue or poolside party and watch it become an instant hit! It’s a great way to enjoy the original piña colada taste but with more nutrients for a full meal!

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

RECIPE INGREDIENTS:
  • Coconut Milk – adds richness to the dressing and enhances the piña colada flavor!
  • Pineapple Juice – brings a lovely freshness and brightness to the dressing!
  • Soy Sauce – increases the umami flavor and contrast the lighter notes of the fruits!
  • Chili Flakes – bring a nice sharpness and heat that really spices up the dish!
  • Cabbage – adds some beautiful color and crunch to the pasta!
  • Cavatappi Pasta – sauce can stick to, makes for a delicious, juicy salad!
  • Edamame – adds protein to the salad.
  • Onions – bring a great sharp flavor!
  • Pickled Red Peppers – add a nice tang and acidity to cut through the sweetness and richness!
  • Microgreens – for flavor and freshness; good source of nutrients.
HOW TO MAKE PIÑA COLADA PASTA:
  1. Make the dressing! Pour all of the liquids and seasonings into a food processor and blend away! You should get about 1 cup of dressing.
  2. Mix! Combine all of the veggies, pasta, and seasonings into a large bowl.

    Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

  3. Dress it! Drizzle in the dressing and top it off with the pineapple and some garnishes!

    Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

 

RECIPE TIPS:
  • Make it in advance. The pasta is best made a few hours in advance as the flavors need time to infuse and blend with each other.
  • Add a protein! Customise it by adding a protein of your choice (e.g. tofu, chickpeas) to make a complete meal.

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

5 from 4 votes
Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.
Piña Colada Pasta Salad
Prep Time
20 mins
Total Time
20 mins
 

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The pasta also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Course: Lunch, Salad
Cuisine: American
Keyword: pineapple
Servings: 4
Calories: 249 kcal
Author: Nidhi Bothra
Ingredients
Dressing:
  • 1/2 cup pineapple juice , canned
  • 1/3 cup coconut milk
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp red chili flakes
  • 1 tsp honey
  • 2 tsp soy sauce
  • salt  to taste
Pasta:
  • 5 cups cavatappi , cooked
  • 1/2 cup purple cabbage , shredded
  • 1/2 cup green cabbage , shredded
  • 1 cup pineapple , diced (canned or fresh)
  • 1/4 cup red bell pepper , julienned
  • 1/3 cup onions , julienned
  • 1/3 cup edamame
  • 3/4 tbsp green chilies , chopped
  • 1/4 cup matchstick carrots
  • 1/4 cup cilantro , chopped
  • salt  to taste
  • black pepper  to taste
Garnish:
  • pickled red peppers
  • pumpkin seeds
  • microgreens
Instructions
  1. Blend all of the dressing ingredients using a food processor or blender. Pour the dressing aside into a small bowl and keep in the fridge, so the flavors infuse.

  2. Mix all of the vegetables, seasonings, and pasta in a large bowl.
  3. Add in the dressing and pineapples. Mix it together and garnish with some pickled peppers, microgreens and pumpkin seeds. Enjoy!

Recipe Notes
  • The pasta is best made a few hours in advance as the flavors need time to infuse and blend with each other.
  • Add a protein of your choice (tofu, chickpeas) to make it a complete meal.
  • For making pickled red peppers, take 4-5 red jalapenos (chopped in rounds); boil 1/4 cup vinegar, 1/4 cup water, 1 tsp sugar and some salt and pour it over the peppers. Cool the pickles before refrigerating.
Nutrition Facts
Piña Colada Pasta Salad
Amount Per Serving
Calories 249 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 110mg5%
Potassium 334mg10%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 13g14%
Protein 10g20%
Vitamin A 1200IU24%
Vitamin C 48mg58%
Calcium 47mg5%
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 Tumblr and share your creation with me!

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Sprouted Chickpeas Mango Pickle

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

It has a super acidic flavor profile with little bits of sweetness coming through from the mango. Complimented with the nuttiness of the sprouted chickpeas, the pickle is like a breath of fresh air. It’s light, spicy, and most importantly, nutritious!

The fermentation process that takes place over the course of multiple days develops probiotic bacteria that help in digestion and regulate the production of stomach acid. With the sprouted chickpeas that are super high in protein and low in fat, the pickle is a well rounded condiment!

Enjoy it with a fresh thali or curry and naan and savor its tangy, acidic flavor. It’s the best pop of color to brighten up your meal!

 
Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

5 from 3 votes
Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!
Sprouted Chickpeas Mango Pickle
Prep Time
15 mins
Fermentation
1 d
Total Time
15 mins
 

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Course: Pickles, Side Dish
Cuisine: Indian
Keyword: mango, probiotic, superfood
Servings: 1 jar
Calories: 10 kcal
Author: Nidhi Bothra
Ingredients
Instructions
Pickle Recipe:
  1. Rinse the mango with water and then dry it. Peel and dice it into 1/2 inch cubes. Put that in a bowl. Grate some mango and add it in the same bowl.

  2. Add the sprouted chana (see recipe below), salt, turmeric, and yellow mustard seeds and mix well. Keep it aside on the counter and cover with a cheesecloth for 24 hours. Within that 24 hours keep it in the sun for 3-4 hours.

  3. Roast the fennel seeds, fenugreek seeds, and kalonji seeds for 1 minute until they are fragrant. Grind them in a mortar and pestle coarsely.

  4. Now mix the roasted spices, pickle masala, green chilies to the mango mixture.

  5. Heat the mustard oil in a small pot until it reaches its smoking point. Let it cool completely and add it to the mango mixture.

  6. Taste the pickle and adjust it to your taste. The taste should be slightly salty as it’s a compliment for a main dish. Leave it on the counter for two to three days to let the ingredients ferment together and develop the acidity. Now, keep it in the fridge. You can enjoy it for 2 months!

Sprouted Chickpeas Recipe #1 (in a container) - I use this method
  1. Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
  2. Drain and rinse the chickpeas using a strainer the chickpeas and put them it into an air tight container. Make sure there’s no excess water. Put it in a warm place.
  3. Every 5-6 hours sprinkle the chickpeas with water and mix them. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
  4. When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Sprouted Chickpeas Recipe #2 (in a muslin cloth):
  1. Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
  2. Drain and rinse the chickpeas and put them it into a damp cheesecloth and then put it in a container with a lid half-on.
  3. Sprinkle it with water every 5-6 hours for 12 hours. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
  4. When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Recipe Notes
  • If you want to use less oil, you can use only 2 tbsp of the mustard oil because it’s just supposed to cover all the mangoes.
  • Make sure the chickpeas are dry before adding them to the pickle otherwise the pickle will mold.
  • You can increase the spice level to your taste by adding some red chili powder.
Nutrition Facts
Sprouted Chickpeas Mango Pickle
Amount Per Serving
Calories 10
* 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!

Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) – Instant Pot or Stovetop

Nestled among the Himalayas in Southern Asia, Nepal is a beautiful landlocked country with towering mountains and glistening rivers. Its background is intertwined with monarchies and royalty, making the country’s cuisine rich and hearty not only for the kings and queens, but for the cold weather. They have some of the most delicious daals and curries anywhere on this planet! One of my personal favorites is Kwati, a mixed lentil stew that is specific to the mountain regions of Nepal!

It’s packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

There’s chickpeas, garbanzo beans, kidney beans, chana daal, black eye beans, whole moons daal, split yellow gram, whole black gram, and many more nutritious legumes that come together for the ultimate texture! It’s traditionally made with whole lentils, but I added some split lentils to thicken the texture because they cook faster and become soft. The other lentils should be left whole to add some structure to the daal.

It’s perfect as a side with naan or just by itself! Enjoy it for a warming flavor that’ll make you feel good from the inside out!

STEP BY STEP VIDEO:

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

5 from 3 votes
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop
Prep Time
15 mins
Cook Time
45 mins
 

Nepali Kwati Daal - Mixed Lentil Stew (Instant Pot or Stovetop) - packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Course: Main Course
Cuisine: Indian, Nepali
Keyword: instant pot, lentils
Servings: 8
Calories: 228 kcal
Author: Nidhi Bothra
Ingredients
Lentils:
Others:
  • 3 to medium tomatoes , finely chopped
  • 1 1/2 medium onion , finely chopped
  • 2 tbsp tomato puree
  • 1 tsp green chilies
  • 1 tbsp garlic , minced
  • 1 tbsp ginger , minced
  • 1 inch ginger , sliced
  • 1 clove garlic , sliced
  • 3 dried red chilies
  • 1/2 tsp carom seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder , or paprika powder or cayenne pepper
  • 3 tbsp ghee , or oil
  • 3 1/4 cup water
  • 1 tbsp lemon juice
  • salt  to taste
Instructions
Instant Pot
  1. Wash and soak the lentils for 6-8 hours, ideally overnight. Drain the lentils after soaking.
  2. Turn the instant pot on sauté mode and add the ghee, carom seeds, and cumin. Sauté for 2 minutes and add minced ginger, minced garlic, and green chilies.

  3. Sauté for one minute and add onions and sauté until translucent. Add the tomatoes, tomato paste, 1/2 the turmeric powder, red chili powder, and 1/4 cup water.
  4. Simmer until the tomatoes become tender, which should take 7-8 minutes. Take this mixture out into a separate bowl.
  5. In the same pan add the rinsed lentils, 3 cups water, sliced garlic, sliced ginger, salt, and remaining turmeric. Turn the instant pot on bean mode and put the top on sealing. Make sure to natural release.

  6. Open the instant pot and put it on sauté mode. Add the tomato mixture and add some water if you want to thin out. Sauté for 5-10 minutes, add lime juice and your Kwati dal is ready!

  7. Garnish with cilantro and enjoy with naan bread, tandoori roti or rice!

Stove-Top
  1. In a pressure cooker, add the soaked lentils, salt, 1/2 the turmeric, sliced ginger, sliced garlic, and 3 cups water. Put the lid on and cook for 4-5 whistles on medium heat, but do the first whistle on high.

  2. In a separate pan, add ghee, cumin seeds, carom seeds, and dried red chilies and sauté for a minute. Add the minced ginger, garlic, and green chilies and sauté for another minute.
  3. Add chopped onions and sauté till translucent. Add tomatoes, tomato paste, the remaining turmeric, and 1/4 cup water. Simmer until the tomatoes are tender.
  4. Open the pressure cooker and give the lentils a mix. Add this into the pan with the tomato mixture.
  5. Simmer for 10 minute on low flame and it’s ready! Add lemon juice and garnish with cilantro!

Recipe Video

Recipe Notes
  • You can cover the instant pot with a lid when you are sautéing to minimize splatter.
  • Enjoy the Kwati with naan bread, tandoori roti, biryani or plain rice.
Nutrition Facts
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop
Amount Per Serving
Calories 228 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 30mg1%
Potassium 579mg17%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 4g4%
Protein 12g24%
Vitamin A 630IU13%
Vitamin C 10.7mg13%
Calcium 76mg8%
Iron 3.5mg19%
* 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!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

No-Bake Power Energy Bites

These nutritious, wholesome No-Bake Power Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes!

With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this. It tastes just like cookie dough, but without any of the preservatives, fat, or sugar and has orange zest for a subtle fruit undertone!

It’s the perfect snack that you can indulge in without feeling guilty! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry!

 

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

No-Bake Oats & Nuts Energy Bites – Ingredients

5 from 3 votes
These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.
No-Bake Power Energy Bites
Prep Time
15 mins
Total Time
15 mins
 

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry!

Course: Breakfast, Snack
Cuisine: American
Keyword: dates, flaxseed, nuts, oats
Servings: 20 pieces
Calories: 48 kcal
Author: Nidhi Bothra
Ingredients
Energy Bites
  • 1 cup dates , pitted
  • 1 cup old fashioned rolled oats , toasted
  • 1/4 cup coconut , shredded and unsweetened
  • 2 tbsp dried cranberries , diced
  • 2 tbsp dried goji berries , diced
  • 1/4 cup almonds , chopped
  • 1/4 cup pistachio , chopped
  • 1 tbsp flax seeds
  • 1 tbsp chia seeds
  • 1 1/2 tsp orange zest
  • 1/2 tsp salt , pink himalayan
Coatings
  • old fashioned oats , toasted
  • sesame seeds
  • pistachio powder
  • matcha powder
  • cocoa powder
  • freeze dried raspberry , crushed
Instructions
  1. Soak the date some warm water for 15 minutes and then drain them.

  2. In a food processor, pulse the nuts and oats so they are coarsest ground. Transfer to a bowl.
  3. Put the date, goji berries and cranberries in the food processor and coarse grind it. Add everything else, including the nuts and oats we just took out, and pulse till smooth.

  4. Roll them into small balls that are 1 inch in diameter. Coat in the different coatings and enjoy!
Nutrition Facts
No-Bake Power Energy Bites
Amount Per Serving
Calories 48 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 59mg3%
Potassium 101mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.3mg0%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

These nutritious, wholesome No-Bake Oats & Nuts Energy Bites are the only snack you’ll need for your sweet tooth cravings! Zesty, punchy, and healthy, all rolled into one, these energy bites are a big yes! Try it pre-workout, post-workout, during breakfast, for a snack, or just when you’re hungry! With rolled oats, nuts, dates, shredded coconut, and absolutely zero sugar, you can’t get any better than this.

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Plum-Beet Gazpacho (Cold Soup)

Packed with fresh, juicy fruits and vegetables, this Plum-Beet Gazpacho is bursting with summery flavor in every bite. Combining Mediterranean spices and universal deliciousness, this cold soup is truly irresistible!

Made with a few simple ingredients that are available in most places around the world, the gazpacho is easy to whip up. All the magic happens in the blender where plums, beets, water, avocado, honey, and mint are blended into one tasty drink!

Traditionally from the Andalusia region of southern Spain, this gazpacho puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas as the Spanish would, and enjoy this vibrant flavor during the heat of summer!

STEP BY STEP VIDEO:

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

5 from 3 votes
Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!
Plum-Beet Gazpacho Cold Soup
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Packed with fresh, juicy fruits and vegetables, this Plum-Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Course: Appetizer, Drinks, Soup
Cuisine: Fusion, Spanish
Keyword: avocado, beetroot, plum
Servings: 8
Calories: 54 kcal
Author: Nidhi Bothra
Ingredients
  • 2 beetroot , small
  • 4 plums , medium sized, peeled and diced
  • 1/2 cucumber , small, peeled and diced
  • 1/2 avocados , diced
  • 3 tbsp red wine vinegar  or apple cider vinegar
  • 1/2 tsp paprika
  • 1 clove garlic , optional
  • 1/4 cup mint
  • 2 tsp honey , based on sweetness of plums
  • salt  to taste
  • 3 cups iced water
Garnish
  • microgreens
  • garlic olive oil
  • yogurt , mixed with honey
  • salt  to taste
  • onions , finely chopped
  • cucumber , finely chopped
  • avocados , finely chopped
  • corn
  • mint
  • edible flowers
Instructions
  1. In a large saucepan, add your beets and cover them fully with water. Boil them on medium heat for 7-10 minutes or until fork tender. Drain the water and let the beets cool completely.
  2. Transfer the beets and all other ingredients into a blender and churn them with the 3 cups water. The consistency should be slightly runny, but still holding its shape.
  3. Chill for 3 to 4 hours.

  4. Before serving, adjust the spices based on your preferences and garnish with some fresh veggies, spices, and seasoned yogurt (with salt and honey).

Recipe Video

Recipe Notes
  • It is important that the gazpacho is always served chilled.
  • You can use grapes instead of plums.
  • Gazpacho is thick like a soup, but you can adjust the consistency according your preference.
  • This can be made in advance, a day ahead for your parties.
Nutrition Facts
Plum-Beet Gazpacho Cold Soup
Amount Per Serving
Calories 54 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 18mg1%
Potassium 212mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 285IU6%
Vitamin C 6.6mg8%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Packed with fresh, juicy fruits and vegetables, this Plum Beet Gazpacho Cold Soup is bursting with summery flavor in every bite; where plum, beets, avocado, honey and mint are blended into one tasty drink! Traditionally from the Andalusia region of southern Spain, this gazpacho, puts a fun twist on the classic tomato cold soup. Try it for appetizers or tapas, as the Spanish would, and enjoy the vibrant flavors during the heat of summer!

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Tandoori Tacos with Avocado Crema

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Tandoori tacos are a scrumptious reincarnation of the original. They have chunks of paneer and a colorful spread of vegetables which are roasted and marinated in tandoori spices to have that authentic Indian flavour. The preparation of fresh avocado crema adds some piquant Mexican fun while the pickled purple cabbage and onion add a pickly thrill to it.

These tandoori tacos are a must try for taco lovers. If you are looking for a good option for Sunday brunches or children’s lunch boxes, these are perfect! It’s a complete heart winning preparation with all the spicy, smokey, and zesty flavor can imagine, all rolled into one tortilla!!

STEP BY STEP VIDEO:

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

5 from 2 votes
Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.
Tandoori Tacos with Avocado Crema
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.

Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Indian, Mexican
Keyword: paneer, party, tofu
Servings: 4
Calories: 379 kcal
Author: Nidhi Bothra
Ingredients
Vegetable Filling:
  • 1 cup black beans , boiled
  • 1/2 cup zucchini , cubed
  • 1/2 cup red onions , chopped
  • 1/2 mixed color bell peppers , chopped
  • 1/2 grilled corn
  • 2 tsp garlic , minces
  • 2 tbsp oil
  • 1 tbsp taco seasoning
  • 3 tbsp salsa , hot
  • 1/2 tsp oregano
  • 1 tsp lemon juice
  • salt  to taste
Tandoori Paneer (Tofu):
Avocado Crema:
  • 2 avocados
  • 2 tbsp jalapenos
  • 1 garlic cloves
  • 1/4 cup yogurt (hung curd or greek yogurt)
  • 1/4 cup water
  • 1/2 tsp salt
  • splash of lemon juice
Slaw:
  • 1/2 cup purple cabbage , diced
  • 1/2 cup arugula , diced
  • 1 tsp olive oil
  • salt  to taste
  • splash of lemon juice
Tortillas:
  • 12 mini tortillas
Garnish:
  • jalapenos , sliced
  • radish , sliced
  • feta cheese , crumbled
  • lemon juice
Instructions
  1. For the paneer (or tofu)  marination, mix all of the ingredients in a bowl and whisk together. Put in the pieces of paneer (or tofu) and set aside for 15-20 minutes. Overnight would work great too.

  2. Preheat the oven to 350.
  3. Blend all of the ingredients for the avocado crema in a food processor. Set aside in a separate bowl.

  4. Mix all of the ingredients for the slaw and set aside in a separate bowl.
  5. For the veggie filling, grill everything in a saucepan on high heat until the vegetables have browned and flavors are incorporated. Set aside in a bowl.
  6. Grill the paneer (or tofu) for 7-8 minutes in a baking tray. It should get a nice char on the outside. This step can also be done on the stove too with a pan. Either way, don’t dry out the paneer.

  7. Time to assemble! Grill the tortillas and add a layer of slaw. Then top it with the vegetables and pant, finally drizzling it with the crema. Garnish with some jalapeños, lime, radish, and feta!

Recipe Video

Nutrition Facts
Tandoori Tacos with Avocado Crema
Amount Per Serving
Calories 379 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 30mg10%
Sodium 197mg9%
Potassium 880mg25%
Carbohydrates 29g10%
Fiber 12g50%
Sugar 5g6%
Protein 17g34%
Vitamin A 725IU15%
Vitamin C 44.2mg54%
Calcium 372mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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

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!

Craving to eat something delicious, something unique? Try these Tandoori Tacos with Avocado Crema. With tandoori paneer-tofu and grilled veggies enveloped in a warm tortilla with fresh salsa and zesty avocado sauce, these tacos are a mind-blowing fusion of Indian and Mexican flavors.