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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)

Vegetable Badam Tehri (Biryani) has its origins from the era of Indian royal kings. It is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy. Indeed it requires a bit more of time and hard work than the usual rice preparations but then trust me, the end result is worth all the efforts.

The Vegetable Badam Tehri is a perfect medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables,  long grain rice, authentic spices and rich paste of almond. It is a multi-step process where I first boiled the rice, took a healthy bunch of vegetables and cooked it in some fiery Indian spices like cardamom, shahi masala, saffron, mint to get the brilliance of bold flavors and aroma and lastly prepared a sweet composition of almonds, milk, rose water and cream called as Tehri.

With Tehri kept in between, the appeal to the biryani is added by pristinely arranging the vegetables and rice in layers and further garnishing it with some cilantro and flowers. The Vegetable Badam Tehri (Biryani) is undoubtedly a  flavorful, fragrant and filling dish. Make it on a holiday for lunch and serve it piping hot to experience the genuine old-time regal touch of meals!

STEP BY STEP VIDEO:

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Shahi Masala

4.78 from 9 votes
Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.
Vegetable Badam Tehri (Biryani)
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: festive, party
Custom Category: Diwali, Indian Main Course, Main Course, Rice
Servings: 8
Calories: 312 kcal
Author: Nidhi Bothra
Ingredients
Rice
  • 4 cups rice , boiled
  • 1 tbsp ghee
  • pinch of salt
  • 1/4 tsp cumin seeds
  • 1/2 tsp black pepper
  • 1 bay leaves
  • 1 tbsp mint , finely chopped
  • 1 tbsp cilantro , finely chopped
Vegetables
  • 3 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 stick cinnamon
  • 2 bay leaves
  • 4 cloves
  • 3 cardamom pods
  • 1 star anise
  • 1 black cardamom
  • pinch of mace  (javitri)
  • 2 dried red chilies
  • 1 tsp ginger , grated
  • 1 tsp green chilies , minced
  • 1 cup potatoes , diced
  • 1/4 cup bell peppers
  • 1 cup mix vegetables  of your choice - corn, beans, carrots, peas, cauliflower
  • 1 cup paneer , cubed
  • 3 tbsp tomato purée
  • 1/4 cup cream
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 1/2 tsp special shahi masala  (click on link for recipe or see recipe notes below)
  • 1/4 tsp mango powder
  • 2 tbsp water
  • salt , to taste
Tehri
  • 1 1/2 tbsp ghee
  • 1 tsp green chilies , minced
  • 1 tsp ginger
  • 3 tbsp almond paste
  • 1/4 kasoori methi , crushed
  • 3 cups milk
  • 1/4 cup cream
  • pinch of saffron
  • 1/2 tsp special shahi masala  (click on link for recipe or see recipe notes below)
  • 1/2 tsp sugar
  • salt  to taste
  • pinch of turmeric powder
Garnish & Layering
  • pinch of saffron
  • 3 tbsp milk
  • 1 1/2 tsp rose water
  • mint , chopped
  • cilantro , chopped
Instructions
  1. In a saucepan, heat up some ghee, cumin seeds, salt, black pepper, bay leaves, and rice. Toss it together lightly and top it off with mint and cilantro.

  2. Heat a heavy bottom saucepan on medium heat and add in ghee, cumin seeds, bay leaves, dried red chili, star anise, cinnamon sticks, ginger, green chili paste, black cardamom, mace, green cardamom, and cloves. Let the spices roast for 2 minutes and add in potatoes. Sauté for 2 more minutes and then add in water and salt and cover the pot until the potatoes are fork tender.

  3. Add in tomato purée and sauté for 2-3 minutes more. Put in the bell peppers, all the vegetables and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, coriander powder, mango powder, shahi masala, and cream. Cook for a few more minutes and the vegetables are ready!

  4. Take another pan and add ghee, ginger, and green chili paste. Sauté it for a few minutes and add the almond paste. Lower the flame so the paste doesn’t burn, but the water evaporates. Sauté for 2-3 minutes and then add kasoori methi and cook again.

  5. Take out 1 tsp milk and soak the saffron in it. Leave this mixture aside. Put the rest of the milk and cream into the pan and let it cook for 5-7 minutes until the tehri starts to thicken in low flame. Add in saffron milk that was prepared a little while ago. Now finish it off with the salt, sugar, turmeric powder, and shahi masala. Simmer for 1-2 more minutes and the tehri is ready.

  6. Grease the serving dish (preferably a bundt cake pan), which should be heat safe. Soak the saffron and rose water in the milk and set aside. First, form a layer with half the rice and then make the second with all of the vegetables. Sprinkle half of the milk mixture of saffron and rose on top of the vegetables generously and then top it off with some mint and cilantro. Add in the second half of the rice and rest of the saffron-milk mixture.

  7. Put a layer of aluminum foil on top for when you heat it in a microwave (or oven). When you’re ready to serve it, turn the biryani onto a plate and pour the tehri in the hole. Please note that the tehri should be warm and poured only when you are ready to serve, otherwise it will become dry. Garnish with cilantro and some chopped almonds and pistachios.

Recipe Video

Recipe Notes
  • Special Shahi Masala recipe is available on my blog  at https://naturallynidhi.com/2018/10/29/shahi-masala/
  • I prefer using a bundt cake pan, where the tehri fills up the hole in the middle. This presentation will wow! everyone at the party.
  • If you don't have a bundt pan, set the biryani in a regular pan and use a glass in the middle to create the hole.
  • Adjust the quantity of rice based on your container. 
  • Don't add too much ghee in the vegetables, otherwise it will seep out into the tehri.
Nutrition Facts
Vegetable Badam Tehri (Biryani)
Amount Per Serving
Calories 312
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.

Pina Colada Thandai (Vegan)

Pina Colada Thandai (Vegan)

Pina Colada Thandai — bright and refreshing, this vegan thandai features pineapple and coconut milk for a fun twist on the classic Holi drink! With notes of saffron and cardamom paired with tangy pineapple and creamy coconut milk, you’re ready to take your Holi celebrations to the next level in no time!

WATCH HOW TO MAKE PINA COLADA THANDAI:

Pina Colada Thandai (Vegan)
Pina Colada Thandai (Vegan)

5 from 2 votes
Pina Colada Thandai (Vegan)
Pina Colada Thandai (Vegan)
Prep Time
15 mins
Total Time
15 mins
 

Pina Colada Thandai — bright and refreshing, this vegan thandai features pineapple and coconut milk for a fun twist on the classic Holi drink! With notes of saffron and cardamom paired with tangy pineapple and creamy coconut milk, you’re ready to take your Holi celebrations to the next level in no time!

Course: Drinks
Cuisine: Fusion, Indian
Keyword: vegan
Custom Category: Drinks
Servings: 4
Calories: 83 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cups pineapple , cubed or use 2 1/2 cups of pineapple juice
  • 1 cup coconut milk , unsweetened
  • 1/4 cup thandai syrup , I used Guruji thandai
  • 10 ice cubes
Garnish:
  • pistachio , slivered
  • almonds , slivered
  • saffron
  • pineapple , slices
  • rose petals
Instructions
  1. Blend your pineapples, coconut milk, thandai syrup, and ice until smooth and frothy. Adjust the sweeteness using thandai syrup according to your taste. You can use water to adjust the consistency according to your preference.

  2. Garnish it with nuts, saffron, pineapple slices, and rose petals.

  3. Serve chilled and enjoy!

Recipe Video

Recipe Notes
  • If you are using fresh pineapples then you can strain the drink for a smoother consistency.
  • You can use thandai powder and sugar instead of thandai syrup.
Nutrition Facts
Pina Colada Thandai (Vegan)
Amount Per Serving
Calories 83 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 44mg2%
Potassium 90mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Calcium 12mg1%
Vitamin C 39mg47%
Vitamin A 48IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Mediterranean Chaat Tarts

Mediterranean Chaat Tarts

Mediterranean Chaat Tarts — with spiced veggies, tahini yogurt, and zesty citrus honey, this Mediterranean-inspired chaat is the cutest, bite-sized appetizer for your Holi celebrations! In true Holi fashion, these chaat cups feature colorful, crunchy veggies with bursts of sweetness from the honey for an appetizer that is both refreshing and eye-catching!

WATCH HOW TO MAKE MEDITERRANEAN CHAAT TARTS:

Mediterranean Chaat Tarts
Mediterranean Chaat Tarts

5 from 2 votes
Mediterranean Chaat Tarts
Mediterranean Chaat Tarts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Mediterranean Chaat Tarts -- with crunchy veggies, tahini yogurt, and zesty citrus honey, this Mediterranean-inspired chaat is the cutest, bite-sized appetizer that is both refreshing and eye-catching!

Course: Appetizer, Chaat, Snack
Cuisine: Fusion, Indian
Keyword: streetfood
Custom Category: Appetizers, Chaat (Indian Street Food), Snacks
Servings: 6
Calories: 147 kcal
Author: Nidhi Bothra
Ingredients
  • 20 pcs mini tarts , readymade, or pani puri or papdi. I used Athenos Phyllo Shells
Filling:
  • 1/2 cup chickpeas (garbanzo beans) , canned or boiled
  • 2 tbsp onions , finely chopped
  • 2 tbsp tomatoes , finely chopped
  • 2 tbsp cucumber , finely chopped
  • 2 tbsp olives , finely chopped
  • 1 tsp green chilies , finely chopped
  • 1 tbsp mint leaves , finely chopped
  • 1 tbsp parsley , finely chopped
  • 1 tbsp cilantro chutney
  • 1 tsp red chili powder
  • tsp chaat masala
  • 1/2 tsp cumin powder
  • salt , to taste
Yogurt-Tahini Dip:
  • 1 cup yogurt , beaten
  • tbsp tahini paste
  • tsp sugar
  • salt , to taste
Citrus-Honey:
  • 3 tbsp honey
  • 2 tsp lime zest
Garnish:
Instructions
Filling:
  1. Mix together all of the filling ingredients and set aside in a bowl.

Tahini-Yogurt Dip:
  1. In a separate bowl, mix together your yogurt, tahini, sugar, and salt.

Citrus-Honey:
  1. In a separate bowl, mix together honey and lemon zest.

Make the Chaat:
  1. Arrange the mini tarts on a plate.

  2. Add a layer of the filling and then cover it with a layer of tahini-yogurt dip.

  3. Drizzle some citrus-honey on top and then sprinkle some chaat masala and red chili powder.

  4. Finish it with some sev (bhujiya) and garnish with pomegranate seeds, radish and parsley. Your Mediterranean Chaat Tarts are ready!

Recipe Video

Nutrition Facts
Mediterranean Chaat Tarts
Amount Per Serving
Calories 147 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 95mg4%
Potassium 303mg9%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Calcium 107mg11%
Vitamin C 4mg5%
Vitamin A 283IU6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Stuffed Peppers in Creamy Cashew Gravy

Stuffed Peppers in Creamy Cashew Gravy

Rich, decadent, yet surprisingly simple, these Stuffed Peppers in Creamy Cashew Gravy make for an indulgent, hassle-free dinner or party dish to impress! With peppers stuffed with a bright potato, mint, raisin filling and a warm gravy with notes of cinnamon and cardamom, you can’t go wrong with this effortlessly easy crowd-pleaser!

The unique blend of spices and flavors are really what make this dish. With raisins, mint, and lemon juice in the filling, the dish has notes of sweetness and brightness. Add in the yogurt, onion paste, and spices in the gravy, and the dish is simultaneously deep and elegant. Pair with naan, roti, or basmati rice for a meal that is as delicious as it is colorful!

WATCH HOW TO MAKE STUFFED PEPPERS IN CREAMY CASHEW GRAVY:

Stuffed Peppers in Creamy Cashew Gravy
Stuffed Peppers in Creamy Cashew Gravy

5 from 2 votes
Stuffed Peppers in Creamy Cashew Gravy
Stuffed Peppers in Creamy Cashew Gravy
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Rich, decadent, yet surprisingly simple, these Stuffed Peppers in Creamy Cashew Gravy make for an indulgent, hassle-free dinner or party dish to impress! With peppers stuffed with a bright potato, mint, raisin filling and a warm gravy with notes of cinnamon and cardamom, you can’t go wrong with this effortlessly easy crowd-pleaser! 

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 402 kcal
Author: Nidhi Bothra
Ingredients
  • 8 pcs mini sweet peppers , or use small bell peppers
Potato-Paneer Filling:
  • 2 medium potatoes , boiled
  • 1/4 cup paneer , grated
  • 1/4 cup peas , boiled (frozen or fresh)
  • 2 tbsp cilantro , finally chopped
  • 1 tbsp mint , finally chopped
  • 1 tbsp oil
  • 1 tsp ginger , minced
  • 1 tsp green chilies , finally chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds , crushed
  • 4 pcs cashews , broken into small pieces
  • 6 pcs raisins , finally chopped
  • 1/2 tsp red chili flakes
  • 1/4 tsp black pepper
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp amchur powder
  • salt , to taste
  • 2 tsp lemon juice
  • 1 tbsp water
Cashew-Onion Paste:
  • 20 pcs cashews , coarsely crushed
  • 1 tbsp poppy seeds
  • 2 medium onions , roughly chopped
  • 1 inch ginger , chopped
  • 4 pcs garlic , chopped
  • 2 small green chilies , chopped
  • 2 pcs cardamom pods
  • 1 inch cinnamon sticks
  • 1 cup water , for boiling, as required
  • 1 tsp all purpose flour , add while making the paste
Gravy:
Garnish:
  • pinch saffron , soaked in 2 tsp warm water
  • microgreens
Instructions
Potato-Paneer Filling:
  1. To make the pepper filling, heat oil in a pan and add cumin seeds, coriander seeds, ginger, and green chilies. Let saute for 1 minute.

  2. Then, add in the cashews and raisins and saute for another minute.

  3. Add in the peas, potatoes, paneer, mint, cilantro, water, lemon juice, and spices. Saute on medium for 5 minutes until the filling comes together. Switch off the gas, your masala is ready!

Stuffed Peppers:
  1. Once your masala has cooled for approximately 10 minutes, you're ready to fill the peppers. Slit your sweet peppers down the middle and add in the filling. Keep them aside.

Cashew-Onion Paste:
  1. Add all of the ingredients except the all purpose flour into another saucepan and boil on medium heat for 10-12 minutes or until your onions are translucent.

  2. Strain this mixture and blend with your all purpose flour and an additional 2-3 tbsp water until smooth into a fine paste. Keep this aside.

Gravy:
  1. In a heavy-bottomed pan, heat oil and ghee. Add in shah jeera and bay leaf.

  2. Once crackling, add in the cashew-onion paste you blended. Add 1/4 cup of water into the blender jar and add into the gravy to get any leftover paste.

  3. Add in all the spices (except kasoori methi) and cover and let simmer on low-medium heat for 6-7 minutes.

  4. Once you start to see oil pooling on top, add in your yogurt and kasoori methi and let it come to a boil on high heat. Make sure to whisk continuously to prevent any curdling.

  5. Now, reduce the heat to low-medium. In the middle of your gravy add in a steel ring or bowl and place a steamer on top. Then place your stuffed peppers in the steamer, cover and let cook for 7-8 minutes on low-medium heat. This will cook the gravy and steam the peppers at the same time. If you don't want to steam the sweet peppers with your gravy, you can always steam them separately.

  6. Remove the steamer and steel ring/bowl. Add in your milk or cream and let simmer for a minute and switch off your gas.

  7. For a smoother texture, strain the gravy using a thick mesh.

Serve:
  1. To serve, make sure both the stuffed peppers and gravy are hot. Place the peppers in your serving dish and pour the piping hot gravy around the peppers. Garnish with saffron water and microgreens and enjoy!

Recipe Video

Nutrition Facts
Stuffed Peppers in Creamy Cashew Gravy
Amount Per Serving
Calories 402 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 24mg8%
Sodium 158mg7%
Potassium 852mg24%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 11g12%
Protein 11g22%
Calcium 287mg29%
Vitamin C 38mg46%
Vitamin A 358IU7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Vegan Lemon Pappardelle Pasta

Vegan Lemon Pappardelle Pasta

Perfect for spring, this Vegan Lemon Pappardelle is the quickest weeknight dinner that’s packed with fresh and bright flavors, and is ready to impress! With capers, olives, herbs, and nutritional yeast for a cheesy kick, this pasta hits all the right notes and is bound to be a staple!

The real star of the show with this pasta is how we build flavor in that silky sauce. Using good quality olive oil, garlic, and lots of basil is absolutely a must! Then add in the asparagus for a pop of color, lemon juice for a burst of tanginess, and enjoy this delicious vegan pappardelle pasta.

WATCH HOW TO MAKE VEGAN LEMON PAPPARDELLE PASTA:

Vegan Lemon Pappardelle Pasta
Vegan Lemon Pappardelle Pasta

5 from 1 vote
Vegan Lemon Pappardelle Pasta
Vegan Lemon Pappardelle Pasta
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 

Perfect for spring, this Vegan Lemon Pappardelle is the quickest weeknight dinner that’s packed with fresh and bright flavors, and is ready to impress! With capers, olives, herbs, and nutritional yeast for a cheesy kick, this pasta hits all the right notes and is bound to be a staple!

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: vegan
Custom Category: Dinner, Lunch, Main Course, Pasta
Servings: 4
Calories: 342 kcal
Author: Nidhi Bothra
Ingredients
  • 4 tbsp olive oil
  • 8 oz pappardelle pasta , or any pasta of your choice
  • 2 medium shallots (onions) , finely chopped
  • 2 tbsp garlic , minced
  • 1/2 cup peas , fresh or frozen
  • 1/2 cup white beans , canned and rinsed
  • 3/4 cup asparagus , blanched and cut into 1 inch pieces
  • 11/2 tsp red chili flakes
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1/4 cup olives , chopped
  • 3 tbsp capers
  • 3 tbsp nutritional yeast
  • 1/4 cup basil leaves , finely chopped
  • 2 tbsp dijon mustard , or yellow mustard sauce
  • 1 cup pasta water , as required
  • salt , to taste
  • black pepper , to taste
  • 2 tbsp parsley , finely chopped (optional)
Instructions
  1. Cook your pasta al dente according to the package instructions. Drain and reserve at least 2 cups pasta water.

  2. Heat some olive oil in a pan and sauté your garlic and shallot for 1-2 minutes until they become fragrant.

  3. Add in the peas, asparagus, capers, olives, white beans, pasta, red chili flakes, salt, pepper, basil, dijon mustard, lemon juice, lemon zest, nutritional yeast, reserved pasta water, and a drizzle of olive oil. Let cook for another 2-3 minutes.

  4. Adjust the seasoning and consistency (with pasta water) to your taste. Fold in your parsley before taking it off the heat and enjoy!

Recipe Video

Nutrition Facts
Vegan Lemon Pappardelle Pasta
Amount Per Serving
Calories 342 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 36mg12%
Sodium 446mg19%
Potassium 593mg17%
Carbohydrates 49g16%
Fiber 8g33%
Sugar 4g4%
Protein 14g28%
Calcium 87mg9%
Vitamin C 20mg24%
Vitamin A 1467IU29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Shrikhand Granola Tarts

Shrikhand Granola Tarts

Wholesome and colorful, these banana chocolate granola tarts with a quick, greek yogurt shrikhand are perfect to take your breakfast game to the next level! Top them off with some fresh strawberries and crushed pistachios to pair with the cardamom and saffron for a light, elegant start to your morning!

Granola tarts are something I’ve been seeing all over my feed lately and I wanted to try it out with an Indian touch. Pairing it with a simple shrikhand, which is super floral and light, is a breakfast you’ll have on repeat and a match made in heaven!

WATCH HOW TO MAKE SHRIKHAND GRANOLA TARTS:

Shrikhand Granola Tarts
Shrikhand Granola Tarts
Shrikhand Granola Tarts

4.67 from 3 votes
Shrikhand Granola Tarts
Shrikhand Granola Tarts
Prep Time
20 mins
Cook Time
40 mins
 

Wholesome and colorful, these banana chocolate granola tarts with a quick, greek yogurt shrikhand are perfect to take your breakfast game to the next level! Top them off with some fresh strawberries and crushed pistachios to pair with the cardamom and saffron for a light, elegant start to your morning! 

Course: Breakfast
Cuisine: Fusion, Indian
Keyword: healthy
Custom Category: Breakfast, Fusion, Healthy
Servings: 5
Calories: 203 kcal
Author: Nidhi Bothra
Ingredients
Granola Base:
  • 2 cups old fashioned rolled oats
  • 1 banana , ripe and mashed
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp dark chocolate chips , finely chopped
  • pinch salt
  • 2 tbsp mixed seeds , I used pumpkin, hemp, flex, and chia
  • 2 tbsp walnuts , finely chopped
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon powder
Shrikhand Yogurt:
  • 2 cups hung curd or greek yogurt
  • 3 tbsp honey , adjust sweetness to taste
  • pinch saffron , soaked in 1 tsp milk
Garnish:
  • strawberries , sliced
  • pistachio , finely crushed
  • cardamom powder
  • mint leaves , or basil leaves
Instructions
  1. To make the granola tart, mix together all the ingredients until well combined. The mixture should be on the wetter side.

  2. Grease your tart molds, including the edges, and divide your granola equally among the molds. I used 4.5 inch diameter molds and had enough for 5 tarts.

  3. Press the granola gently from the sides and base until flattened.
  4. Bake at 350°F/175°C for 20-25 minutes until golden brown.

  5. Once baked, let cool completely before unmolding. Don’t add the yogurt filling into the hot tarts since it will melt. You can even store these tarts in an airtight container in the pantry once cooled and fill when you’re ready to eat.

  6. To make the shrikhand yogurt filling, mix everything together. I used a piping bag to fill the tarts, so if you want to pipe it, make sure the yogurt is thick enough.

  7. To fill the tarts, gently pipe or spoon your yogurt filling into the tarts.
  8. Garnish with strawberries, pistachio, cardamom powder, and mint or basil leaves. Enjoy!

Recipe Video

Recipe Notes
  • For extra richness, feel free to add 2 tbsp mascarpone cheese or cream cheese into the yogurt filling.
Nutrition Facts
Shrikhand Granola Tarts
Amount Per Serving
Calories 203 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 55mg2%
Potassium 317mg9%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 17g19%
Protein 6g12%
Calcium 160mg16%
Vitamin C 2mg2%
Vitamin A 13IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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Rajasthani Makki Ki Raab - Corn Soup

Rajasthani Makki Ki Raab – Corn Soup

Makki ki Raab — a hearty, comforting Rajasthani soup made with corn that is my go-to drink to cozy up during the winter! Simmered in an earthenware pot for a rich flavor, this silky, effortless soup with some fresh veggies is a satisfying drink fit for the chilly weather!

Raab is a warm drink or soup enjoyed in Rajasthan during the winter, typically made with bajra (millet) or makki (corn). This version is something I love making when it’s cold here in Chicago to keep all the sniffles at bay. Make it for a simple weeknight dinner and savor all the warmth and goodness packed into this simple soup!

If you like this recipe, then also try my Healthy Millet Soup with Achari Flatbread Crackers – Bajre Ka Raab.

WATCH HOW TO MAKE RAJASTHANI MAKKI KI RAAB:

Rajasthani Makki Ki Raab - Corn Soup
Rajasthani Makki Ki Raab - Corn Soup

5 from 6 votes
Rajasthani Makki Ki Raab - Corn Soup
Rajasthani Makki Ki Raab (Corn Soup)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Makki ki Raab — a hearty, comforting Rajasthani soup made with corn that is my go-to drink to cozy up during the winter! Simmered in an earthenware pot for a rich flavor, this silky, effortless soup with some fresh veggies is a satisfying drink fit for the chilly weather!

Course: Soup
Cuisine: Indian
Custom Category: Soup, Traditional
Servings: 6
Calories: 47 kcal
Author: Nidhi Bothra
Ingredients
Toppings:
  • corn , boiled
  • mixed color bell peppers , chopped
  • cilantro , finely chopped
  • green chilies , optional
  • roasted cumin powder
  • black pepper
  • ghee
Instructions
  1. In a bowl, add in maize flour and yogurt. Slowly pour in the water and whisk consistently to remove lumps until smooth.

  2. Add salt, sugar, black pepper and coarsely crushed cumin seeds

  3. Pour this mixture into a large saucepan and bring it to a boil. Make sure to keep stirring, otherwise it will start to curdle.

  4. Turn the flame to low-medium and simmer for at-least 15-20 minutes or until it thickens.

  5. Adjust the seasonings according to your taste and turn off the gas. The makki ki raab is ready to serve.

  6. Top it with corn, mixed color bell peppers, cilantro, green chilies, black pepper, roasted cumin powder, and ghee (be generous with the ghee).

  7. Serve it piping hot and enjoy!

Recipe Video

Recipe Notes
  • The soup can be made a day before if needed for a party or event. Just add water when reheating to balance the consistency.
  • You can use any fresh and crunchy vegetables of your choice.
  • Making sure that your yogurt is sour is super important!
Nutrition Facts
Rajasthani Makki Ki Raab (Corn Soup)
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 36mg2%
Potassium 113mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Calcium 88mg9%
Vitamin C 1mg1%
Vitamin A 24IU0%
Iron 1mg6%
* 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.

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Moong Dal Paneer Pakoda

Moong Dal Paneer Pakoda

Moong Dal Paneer Pakodas (lentil fritters) are a fun addition to a traditional dish that I have been enjoying since my childhood on Makar Sankranti, the kite festival.  I’ve added spiced paneer to the traditional moong dal fritters for a delicious crispy pakoda that is moist and soft from inside.

Pair the crisped-to-perfection fritters with freshly made cilantro-mint and chili-garlic chutneys for a festive, texture-filled way to beat the winter weather!

Moong Dal Paneer Pakoda
Moong Dal Paneer Pakoda
Moong Dal Paneer Pakoda
Moong Dal Paneer Pakoda
Moong Dal Paneer Pakoda

3.67 from 3 votes
Moong Dal Paneer Pakoda
Moong Dal Paneer Pakoda - Lentil Cottage Cheese Fritters
Prep Time
20 mins
Cook Time
20 mins
 

Moong Dal Paneer Pakodas (lentil fritters) are a fun addition to a traditional dish that I have been enjoying since my childhood on Makar Sankranti, the kite festival. Enjoy the crisped-to-perfection fritters with spiced paneer by pairing them with freshly made cilantro-mint and chili-garlic chutneys!

Course: Appetizer, Snack
Cuisine: Indian
Custom Category: Appetizers, Snacks
Servings: 6
Calories: 170 kcal
Author: Nidhi Bothra
Ingredients
Batter:
Paneer:
Instructions
  1. Rinse the dals and soak them for at least 2-3 hours or overnight in water. Then, drain the water, rinse the dals and then finely grind it with very little water.

  2. Wash the grated potato for 2-3 times in cold water to remove excess starch. Squeeze it using your hands or a cheesecloth to remove all the water.

  3. Transfer the potatoes and lentil paste into a mixing bowl. Add in the all the remaining ingredients (including the 2 tsp hot oil) and mix until combined.

  4. In a separate bowl, mix the paneer pieces with chaat masala and red chili powder. Leave it aside for 5-10 minutes.

  5. Now, heat oil in a heavy-bottomed saucepan. Once ready, coat the paneer cubes in the mixture and fry on medium heat for 7-8 minutes until golden brown and crispy.

  6. Serve with mint-cilantro and chili-garlic chutneys. Enjoy!

Nutrition Facts
Moong Dal Paneer Pakoda - Lentil Cottage Cheese Fritters
Amount Per Serving
Calories 170 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 25mg1%
Potassium 384mg11%
Carbohydrates 24g8%
Fiber 12g50%
Sugar 1g1%
Protein 10g20%
Calcium 131mg13%
Vitamin C 3mg4%
Vitamin A 1094IU22%
Iron 4mg22%
* 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.

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No-Bake Sesame Chocolate Cups

No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. With Makar Sankranti around the corner, reinvent your typical Til ke Ladoos with this modern take. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!

WATCH HOW TO MAKE SESAME CHOCOLATE CUPS:


5 from 3 votes
No-Bake Sesame Chocolate Cups
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!

Course: Dessert
Cuisine: Fusion, Indian
Keyword: vegan
Custom Category: Desserts, Fusion, Indian Sweets
Servings: 16 pcs
Calories: 94 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup white sesame seeds
  • 1/4 cup jaggery , shaved
  • pinch salt
  • 1 tsp rose water
  • 2-3 tbsp tahini paste , depending on dryness of jaggery
  • 2 tsp coconut oil
  • 1/2 cup dark chocolate chips , or use vegan chocolate chips
Garnishes:
  • dried rose petals
  • sesame seeds
  • pumpkin seeds
  • pistachio , slivered
Instructions
  1. Toast the sesame seeds on medium heat in a pan for 3-4 minutes until fragrant and slightly brown.

  2. Transfer to the food processor or mixer and pulse with jaggery and salt until coarsely crushed.

  3. Transfer this mixture into a mixing bowl and add rose water and tahini. Mix until the mixture starts to come together and hold its shape when pressed.

  4. Line a muffin tray with parchment paper or cupcake liners (you can also use a silicone muffin tray). Fill each mold about 3/4 way and press it down gently with the back of a spoon. Set aside.
  5. In a separate bowl, mix together chocolate and coconut oil and microwave in 30 second intervals until melted, stirring in between.

  6. Fill the mold with the melted chocolate and gently tap the tray on the counter to remove any air bubbles.

  7. Chill in the fridge for 10-15 minutes until set. Unmold carefully and enjoy!

Recipe Video

Recipe Notes
  • You can store these Sesame Chocolate Cups in an airtight container on the counter.
  • If you don’t have tahini paste, pulse 3 tbsp sesame seeds in a food processor slowly to make a paste.
  • Adjust the thickness of the chocolate layer and amount of jaggery based on how sweet you want it.
  • Make sure to use dark chocolate since milk chocolate will be too sweet.
Nutrition Facts
No-Bake Sesame Chocolate Cups
Amount Per Serving
Calories 94 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 5mg0%
Potassium 74mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Calcium 105mg11%
Vitamin C 1mg1%
Vitamin A 2IU0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Mushroom Miso Ramen

Vegan Mushroom Miso Ramen

Cozy, rich, and silky, this vegan Mushroom Miso Ramen is the definition of comfort meets classy! With a smooth, umami broth dressed up with some sauteed veggies, soba noodles, tofu and truffle oil, this is the simplest cold weather recipe you can make this winter!

Mushroom Miso Ramen
Mushroom Miso Ramen
Mushroom Miso Ramen
Mushroom Miso Ramen

5 from 1 vote
Mushroom Miso Ramen
Vegan Mushroom Miso Ramen
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Cozy, rich, and silky, this vegan Mushroom Miso Ramen is the definition of comfort meets classy! With a smooth, umami broth dressed up with some sauteed veggies, soba noodles, tofu and truffle oil, this is the simplest cold weather recipe you can make this winter!

Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Keyword: vegan
Custom Category: Dinner, Lunch, Main Course, Soup
Servings: 4
Calories: 198 kcal
Author: Aryav Bothra
Ingredients
  • 16 oz mushrooms , chopped (approx 400 grams)
  • 1 medium shallots (onions) , diced
  • 4 cloves garlic , minced
  • 3 tbsp olive oil
  • 3 tbsp white miso paste
  • 2 tbsp light soy sauce
  • 3 cups vegetable stock , or 3 cups water or 3 bouillon cubes
  • 1 cup coconut milk , or use regular milk
  • 1 tsp rosemary , dried
  • 2 tsp red chili flakes
  • 1 tsp thyme , dried
  • salt , to taste
  • black pepper , to taste
Garnishes:
  • truffle oil
  • soba (buckwheat) noodles
  • bok choy , sautéed
  • tofu , sautéed
  • mushrooms , sautéed
  • microgreens
  • chili oil
Instructions
  1. Heat olive oil in a heavy-bottomed saucepan. Sauté onions and garlic until translucent. Add in mushrooms and sauté until golden brown, about 5-6 minutes.

  2. Add in vegetable stock, rosemary, red chili flakes, thyme, salt, and black pepper. Simmer for 10-15 minutes on medium-low heat.
  3. Switch off the gas and blend to your desired consistency using an immersion blender or mixer.
  4. Add in milk (or coconut milk for vegan) and soy sauce and let come to a slow boil.

  5. In a small bowl, add a few spoons of the warm soup and mix in miso paste until smooth. This will prevent any clumps from forming. Add this mixture back to the soup and stir gently.

  6. To serve, add some soba noodles in a bowl. Fill the bowl with our Mushroom Miso Soup and top with a drizzle of truffle oil, sauteed tofu, mushrooms, bok choy, microgreens, and chili oil. Enjoy!

Nutrition Facts
Vegan Mushroom Miso Ramen
Amount Per Serving
Calories 198 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 5mg2%
Sodium 1734mg75%
Potassium 545mg16%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 8g9%
Protein 8g16%
Calcium 97mg10%
Vitamin C 5mg6%
Vitamin A 768IU15%
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 YouTube and share your creation with me!

Herbed Fruit Veggie Crostini

Herbed Fruit and Veggie Crostini

Herbed Fruit and Veggie Crostini — warm and toasty, spruce up your favorite bread with herbed cheese spreads, fruits, and veggies! Top them off with honey, chili oil, or balsamic for a sweet-savory combo and you’ve got yourself the most effortless, delicious snack or appetizer!

WATCH HOW TO MAKE HERBED FRUIT & VEGGIE CROSTINI:

Herbed Fruit Veggie Crostini
Herbed Fruit Veggie Crostini

5 from 1 vote
Herbed Fruit Veggie Crostini
Herbed Fruit & Veggie Crostini
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Warm and toasty, spruce up your favorite bread with herbed cheese spreads, fruits, and veggies! Top them off with honey, chili oil, or balsamic for a sweet-savory combo and you’ve got yourself the most effortless, delicious snack or appetizer! 

Course: Appetizer, Snack
Cuisine: American
Custom Category: Appetizers, Snacks
Servings: 6
Calories: 178 kcal
Author: Nidhi Bothra
Ingredients
  • 1 loaf french baguette , sliced in half and then cut in 6 inch sections and half toasted.
  • red chili flakes , to taste
  • salt , to taste
  • black pepper , to taste
  • microgreens , for topping
  • arugula , for topping
Grapes - Ricotta Crostini:
  • 1/4 cup ricotta
  • 1 tsp parsley , fresh or dried
  • 1 tsp basil , fresh or dried
  • 1/2 tsp garlic powder
  • pinch salt
  • pinch black pepper
  • grapes
  • candied nuts
  • sprouted mung beans (moong beans)
  • chili oil
Strawberry - Goat Cheese Crostini:
  • 1/4 cup goat cheese , softened
  • 1 tsp basil , fresh or dried
  • 1/2 tsp italian seasoning
  • pinch salt
  • strawberries , sliced
  • jalapenos , sliced
  • balsamic glaze
Sweet Peppers - Feta Crostini:
  • 2 tbsp feta cheese
  • 1 tbsp greek yogurt or thick yogurt
  • 1 tsp dill , fresh or dried
  • 1 tsp oregano
  • 1 tsp honey
  • sweet peppers , sliced
  • chickpeas (garbanzo beans)
  • pomegranate seeds
  • honey , for drizziling
Instructions
Grapes - Ricotta Crostini:
  1. For the whipped ricotta, mix together ricotta, parsley, basil, salt, pepper, and garlic powder in a small bowl.

  2. Spread liberally on a slice of half-toasted baguette and top with grapes, candied nuts, and spouted mung beans.

  3. Bake in oven at 400°F / 205°C for 5-7 minutes until warm.

  4. Drizzle with chili oil, salt, pepper, chili flakes, arugula, and microgreens. Enjoy!

Strawberry - Goat Cheese Crostini:
  1. Mix goat cheese, basil, italian seasoning, and salt in a small bowl.

  2. Spread liberally on a slice of half-toasted baguette and top with jalapeño and strawberries.

  3. Bake in oven at 400°F / 205°C for 5-7 minutes until warm.

  4. Drizzle with balsamic glaze, salt, pepper and chili flakes, arugula, and microgreens. Enjoy!

Sweet Peppers - Feta Crostini:
  1. For the whipped feta, mix together feta, greek yogurt, dill, oregano, and honey in a small bowl.

  2. Spread liberally on a slice of half-toasted baguette and top with sweet peppers, chickpea, and pomegranate.

  3. Bake in oven at 400°F / 205°C for 5-7 minutes until warm.

  4. Drizzle with honey, salt, pepper, chili flakes, arugula, and microgreens. Enjoy!

Recipe Video

Nutrition Facts
Herbed Fruit & Veggie Crostini
Amount Per Serving
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 363mg16%
Potassium 76mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Calcium 106mg11%
Vitamin C 1mg1%
Vitamin A 180IU4%
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 YouTube and share your creation with me!