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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: Dinner, Diwali, Indian Main Course, Lunch, 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.

Baked Puran Poli Rolls

Baked Puran Poli Rolls

Puran Poli Rolls — a quick version of a classic recipe, roll your leftover rotis with a rich, fragrant filling made with chana dal, jaggery, saffron, cardamom, coconut, and nutmeg! Baked or airfried until golden brown and garnished with rose petals and edible gold foil, making homemade puran poli has never been this easy and elegant!

WATCH HOW TO MAKE BAKED PURAN POLI ROLLS:

Baked Puran Poli Rolls
Baked Puran Poli Rolls

5 from 1 vote
Baked Puran Poli Rolls
Baked Puran Poli Rolls
Prep Time
10 mins
Cook Time
30 mins
 

Puran Poli Rolls — a quick version of a classic recipe, roll your leftover rotis with a rich, fragrant filling made with chana dal, jaggery, saffron, cardamom, coconut, and nutmeg! Baked or airfried until golden brown and garnished with rose petals and edible gold foil, making homemade puran poli has never been this easy and elegant!

Course: Baked, Dessert, Lunch, Snack
Cuisine: Fusion, Indian
Keyword: fusion
Custom Category: Baked, Desserts, Fusion, Lunch, Snacks
Servings: 10
Calories: 202 kcal
Author: Nidhi Bothra
Ingredients
Dal:
Puran Filling:
  • 1 cup jaggery , grated
  • 1 1/2 tbsp ghee
  • 1/4 cup coconut , grated
  • 1/2 tsp cardamom powder
  • pinch nutmeg powder
  • 10-12 strands saffron , soaked in 1 tsp warm water
Assembly:
  • 10 roti (chapati - indian flat bread) , or tortilla
  • 2 tbsp almonds , slivered
  • ghee , for brushing
Slurry:
  • 1 tbsp all purpose flour , mixed with 2 tbsp water
Garnish:
  • honey , for brushing
  • nuts , I used almonds and pistachios
  • edible gold foil
  • dried rose petals
Instructions
  1. In a pressure cooker, cook the soaked chana dal with 2 cups of water, salt, and turmeric for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook the soaked chana dal with 2 cups of water, salt, and turmeric for 8 minutes on high pressure with natural release.

  2. Drain the extra water from the boiled dal and transfer it to a heavy bottom pan on low-medium heat.

  3. Add the jaggery and mix well. Once the jaggery melts, mash the dal with the back of a spoon until it turns into a smooth paste. Continue to cook until the mixture thickens and holds its shape.

  4. Now, add in your ghee, grated coconut, cardamom powder, nutmeg powder, and saffron, and mix well. To check if the puran filling is ready, put a spoon in it. If the spoon stands upright, then the puran filling is ready.

  5. To assemble the puran poli rolls, take a roti (chapati), and add your puran filling in a cylindrical shape. Top this with almonds. Place a little bit of the flour slurry on the edges to help hold its shape and roll tightly.

  6. Brush the rolls with ghee and bake at 350℉/175℃ for 10 minutes until golden brown and crispy. You can also airfry them.

  7. Once baked, glaze them with honey (if your honey is thick microwave it for 5 seconds) and garnish with almonds, pistachios, edible gold foil, and rose petals.

  8. Your Puran Poli Rolls are ready to be served. Enjoy them with a bowl of aamras.

Recipe Video

Nutrition Facts
Baked Puran Poli Rolls
Amount Per Serving
Calories 202 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 9mg0%
Potassium 216mg6%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 23g26%
Protein 5g10%
Vitamin A 19IU0%
Vitamin C 2mg2%
Calcium 36mg4%
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!

Melon Skewers With Rose Honey Drizzle

Melon Skewers With Rose Honey Drizzle

Melon Skewers With Rose Honey Drizzle — fun, colorful, and bursting with sweetness, these adorable watermelon and cantaloupe skewers are the picture-perfect addition to a summer breakfast or get-together! Glazed with a floral, fragrant syrup featuring rose water, lemon, honey, and chaat masala and threaded with basil leaves, there’s a little heat in these refreshing fruit skewers!

WATCH HOW TO MAKE MELON SKEWERS WITH ROSE HONEY DRIZZLE:

Melon Skewers With Rose Honey Drizzle
Melon Skewers With Rose Honey Drizzle

5 from 1 vote
Melon Skewers With Rose Honey Drizzle
Melon Skewers With Rose Honey Drizzle
Prep Time
10 mins
Total Time
10 mins
 

Melon Skewers With Rose Honey Drizzle — fun, colorful, and bursting with sweetness, these adorable watermelon and cantaloupe skewers are the picture-perfect addition to a summer breakfast or get-together! Glazed with a floral, fragrant syrup featuring rose water, lemon, honey, and chaat masala and threaded with basil leaves, there’s a little heat in these refreshing fruit skewers!

Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: fruits
Custom Category: Appetizers, Breakfast, Snacks
Servings: 6
Calories: 55 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cup watermelon , cut in rounds
  • 2 cup cantaloupe , cut in rounds
  • 15 basil leaves
  • chaat masala
Rose Honey Dressing
  • 2 tbsp honey
  • 2 tsp rose water
  • 2 tsp lemon juice
Instructions
  1. To make the Rose Honey Dressing whisk all the ingredients together.

  2. Arrange the watermelon, cantaloupe, and fresh basil leaves onto skewers.

  3. Then arrange them on a serving plate and drizzle rose honey dressing and chaat masala on top.

  4. Your Melon Skewers With Rose Honey Drizzle are ready! Enjoy!

Recipe Video

Nutrition Facts
Melon Skewers With Rose Honey Drizzle
Amount Per Serving
Calories 55 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 17mg1%
Potassium 149mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 2145IU43%
Vitamin C 11mg13%
Calcium 11mg1%
Iron 0.4mg2%
* 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!

Instant Cucumber Chili Achaar Pickle

Instant Cucumber Chili Achaar

Instant Cucumber Chili Achaar — bright and refreshing, this quick pickle is an effortless condiment with flavorful aromatics like fennel and mustard! Pair it with simple Indian meals, chaats, sandwiches, and more for a tangy crunch that is so addicting!

Some achaar recipes might seem intimidating with all the ingredients and fermenting time, but this one is totally hassle-free. With just a handful of ingredients and some easy steps, you’ll have a jar of delicious homemade cucumber chili achaar ready to be enjoyed in no time!

WATCH HOW TO MAKE INSTANT CUCUMBER CHILI ACHAAR

Instant Cucumber Chili Achaar Pickle
Instant Cucumber Chili Achaar Pickle

5 from 1 vote
Instant Cucumber Chili Achaar Pickle
Instant Cucumber Chili Achaar
Prep Time
15 mins
Cook Time
5 mins
 

Instant Cucumber Chili Achaar — bright and refreshing, this quick pickle is an effortless condiment with flavorful aromatics like fennel and mustard! Pair it with simple Indian meals, chaats, sandwiches, and more for a tangy crunch that is so addicting!

Some achaar recipes might seem intimidating with all the ingredients and fermenting time, but this one is totally hassle-free. With just a handful of ingredients and some easy steps, you'll have a jar of delicious homemade cucumber chili achaar ready to be enjoyed in no time!

Course: Pickles, Sides
Cuisine: Indian
Keyword: fusion
Custom Category: Pickles, Sides
Servings: 10
Calories: 39 kcal
Author: Nidhi Bothra
Ingredients
Pickle:
  • 2 cup cucumbers , slit length-wise and cut in 1” pieces
  • 1/4 cup green and red chilies , slit length-wise
  • 1/4 cup sweet peppers , slit length-wise and cut in 1” strips
  • 1 tbsp mustard seeds
  • 2 tsp fennel seeds (saunf)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1 ½ tsp red chili powder
  • 1/2 tsp turmeric powder
  • salt , to taste
  • 2 tsp vinegar
Tadka:
Instructions
  1. Coarsely grind mustard seeds, fennel seeds and fenugreek seeds.

  2. Mix all the pickle ingredients (cucumbers, chilies, sweet peppers, red chili powder, turmeric powder, salt, and vinegar) together with the coarsely grounded masala. It's important to add vinegar for the tangy taste.

  3. In a small pan, heat mustard oil and add in onion seeds (kalonji) and fennel seeds. Once crackling, add this tempering into the pickle.

  4. Mix it well and your Cucumber Chili Achaar is ready!

  5. Store in a sterilized jar in the fridge (for up to a week) and enjoy on parathas,, rotis, sandwich, salads, and weeknight meals like daal-chawal.

Recipe Video

Nutrition Facts
Instant Cucumber Chili Achaar
Amount Per Serving
Calories 39 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 19mg1%
Potassium 68mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 226IU5%
Vitamin C 6mg7%
Calcium 13mg1%
Iron 0.4mg2%
* 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!

Aloo Bonda Waffles

Aloo Bonda Waffles

Aloo Bonda Waffles — light and fluffy with a crispy exterior, these waffles put a fun spin on one of my favorite street foods! With a ginger, garlic, curry leaf tadka for extra flavor and topped with fresh veggies and cheese, enjoy these Aloo Bonda Waffles as an easy, guilt-free breakfast or snack! And just in time for Mother’s Day, serve up a little taste of home with this twist!

WATCH HOW TO MAKE ALOO BONDA WAFFLES:

Aloo Bonda Waffles

5 from 1 vote
Aloo Bonda Waffles
Aloo Bonda Waffles
Prep Time
15 mins
Cook Time
10 mins
 

Aloo Bonda Waffles — light and fluffy with a crispy exterior, these waffles put a fun spin on one of my favorite street foods! With a ginger, garlic, curry leaf tadka for extra flavor and topped with fresh veggies and cheese, enjoy these Aloo Bonda Waffles as an easy, guilt-free breakfast or snack! And just in time for Mother’s Day, serve up a little taste of home with this twist!

Course: Breakfast, Snack
Cuisine: American, Fusion, Indian
Keyword: fusion
Custom Category: Breakfast, Snacks
Servings: 6
Calories: 256 kcal
Author: Nidhi Bothra
Ingredients
Besan batter:
Aloo Masala:
  • 2 medium potatoes , boiled and mashed
  • 1/2 cup paneer , grated
  • 3 tbsp cilantro , minced
  • salt , to taste
  • 2 tsp lemon juice
  • 1 tsp red chili flakes
  • 1/2 tsp ground black pepper
  • 1/2 tsp garam masala
  • 1 tsp roasted cumin powder
Tadka (for Aloo Masala):
  • 1 1/2 tbsp oil
  • 2 tbsp ginger-garlic-green chilies , minced
  • 8 curry leaves , finely chopped
Toppings:
  • 1/4 cup cheese , shredded
  • oil , for brushing
  • onions , finely chopped
  • tomatoes , finely chopped
  • cucumber , finely chopped
  • beetroot , grated
  • white sesame seeds
Instructions
  1. For the besan batter, mix together all the ingredients until smooth and set aside.
  2. To make the aloo masala, mix together all the ingredients.
  3. For the tadka, heat oil over medium heat and once hot, add in the ginger-garlic-chilies and curry leaves. Let it sizzle and add this to the aloo masala. Mix gently until well-combined.

  4. Heat your waffle maker and grease with a little oil. Pour in your besan batter, making sure not to over-fill. Layer on cheese, aloo masala, and onions, tomatoes, and beetroot. Cook until golden brown, about 5-7 minutes.

  5. Garnish with cucumber and more onions. Serve with avocado crema or any chutney, and your Aloo Bonda Waffles are ready to enjoy!

Recipe Video

Nutrition Facts
Aloo Bonda Waffles
Amount Per Serving
Calories 256 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 17mg6%
Sodium 68mg3%
Potassium 508mg15%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 3g3%
Protein 10g20%
Vitamin A 391IU8%
Vitamin C 42mg51%
Calcium 157mg16%
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!

Banana Bread Bundt Cakes

Mini Banana Bread Bundt Cakes

Banana Bread Bundt Cakes — soft and decadent, let’s give classic banana bread an adorable makeover! With a silky chocolate ganache and fresh fruits for a burst of freshness, these mini bundt cakes are a picture-perfect way to sweeten up brunch this Mother’s Day!

WATCH HOW TO MAKE MINI BANANA BREAD BUNDT CAKES:

Banana Bread Bundt Cakes

5 from 2 votes
Banana Bread Bundt Cakes
Mini Banana Bread Bundt Cakes
Prep Time
10 mins
Cook Time
15 mins
 

Mini Banana Bread Bundt Cakes — soft and decadent, let’s give classic banana bread an adorable makeover! With a silky chocolate ganache and fresh fruits for a burst of freshness, these mini bundt cakes are a picture-perfect way to sweeten up brunch this Mother’s Day!

Course: Baked, Dessert
Cuisine: American
Keyword: baked, sweet
Custom Category: Baked, Cakes, Desserts
Servings: 24 pcs
Calories: 146 kcal
Author: Nidhi Bothra
Ingredients
Dry:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1/4 cup walnuts , chopped
  • 1/4 cup chocolate chips
Wet:
  • 1/2 cup thick yogurt
  • 1 1/8 cup brown sugar , or granulated white sugar
  • 1/2 cup oil
  • 1/2 cup milk , as required
  • 2 banana , mashed with fork
  • 1 tsp vanilla essence
Chocolate Ganache:
  • 1/2 cup dark chocolate chips , or grated chocolate
  • 3 tbsp milk
  • 1 tsp butter
Instructions
  1. Preheat the oven at 350℉ / 180℃.

  2. Sieve all the dry ingredients except chocolate chips and walnuts, in a large mixing bowl. This will aerate the mixture, making the bundt cakes fluffy.

  3. In another bowl, take oil, sugar, yogurt, vanilla essence and mix them thoroughly. Add mashed bananas to it and mix again, until the sugar dissolves completely.

  4. Now, slowly start adding in the dry cake mixture and fold it in gently, applying the cut and fold technique.

  5. Add a little milk, as needed. Keep in mind that it should not make the cake too runny.

  6. In the end, add walnuts and chocolate chips. Mix them gently.

  7. Grease your mini bundt cake tray (or a muffin tray). Then pour the batter into the tray and bake for 15 minutes or until golden brown.

  8. Now, remove the bundt cakes from the mold and let it sit on the cooling rack before decorating.

  9. To make the Chocolate Ganache, mix together chocolate chips, milk, and butter. Heat them on low flame until the chocolate melts while stirring continuously. Switch off the gas and let it cool for 5 mins. Your ganache is ready.

  10. When ready to serve, brush chocolate ganache on a plate and place your mini bundt cakes on them. Drizzle some chocolate ganache on them and serve with coffee frappuccino and fresh fruits of your choice. Your Banana Bread Bundt Cake platter is ready!

Recipe Video

Recipe Notes
  • Baking time will vary depending on the baking tray that you use. I used a mini bundt cake tray, so it took only 15 minutes to bake.
  • Adjust the sugar according to the sweetness of bananas.
  • Bundt cakes can be stored in air tight container for 2-3 days.
Nutrition Facts
Mini Banana Bread Bundt Cakes
Amount Per Serving
Calories 146 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 80mg3%
Potassium 122mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 26IU1%
Vitamin C 1mg1%
Calcium 53mg5%
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!

Veggie Finger Sandwiches Canapes

Veggie Finger Sandwiches – Canapes With Orange Honey

Veggie Finger Sandwiches — with colorful veggies, yogurt-cream cheese spread, and zesty citrusy orange honey, these French Canape inspired finger sandwiches are the cutest, bite-sized appetizer.

These baked sandwiches  feature colorful, crunchy veggies with bursts of sweetness from the orange honey for an appetizer that is both refreshing and eye-catching! Enjoy them with some Cantaloupe Agua Fresca.

WATCH HOW TO MAKE VEGGIE FINGER SANDWICHES – CANAPES:

Veggie Finger Sandwiches Canapes

5 from 1 vote
Veggie Finger Sandwiches Canapes
Veggie Finger Sandwiches - Canapes With Orange Honey
Prep Time
10 mins
Cook Time
10 mins
 

Veggie Finger Sandwiches — with colorful veggies, yogurt-cream cheese spread, and zesty citrusy orange honey, these French Canape inspired finger sandwiches are the cutest, bite-sized appetizer. These baked sandwiches  feature colorful, crunchy veggies with bursts of sweetness from the orange-honey for an appetizer that is both refreshing and eye-catching!

Course: Appetizer, Baked, Breads, Breakfast, Snack
Cuisine: French
Keyword: baked
Custom Category: Appetizers, Baked, Breads, Breakfast, Snacks
Servings: 10
Calories: 137 kcal
Author: Nidhi Bothra
Ingredients
  • 10 slices bread
  • 1/4 cup cheese , grated
  • mixed vegetables , finely chopped (I used peppers, onions, corns, purple cabbage)
  • cucumbers , thinly sliced
  • strawberries , thinly sliced
  • microgreens , for garnish
Spread:
  • 1/2 cup hung curd or greek yogurt
  • 1/4 cup cream cheese
  • 1 tbsp basil leaves , finely chopped
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp red chili flakes
  • 1/2 tsp chaat masala
  • salt , to taste
  • 1/2 tsp black pepper
  • 1 tsp mustard sauce
Orange Honey:
  • 3 tbsp honey
  • 2 tsp orange zest
Instructions
  1. Cut bread into round pieces using a cutter.

  2. Mix together all the spread ingredients.

  3. Apply the yogurt-cream cheese spread generously on the bread pieces.

  4. Top it off with grated cheese and mixed veggies of your choice. I used peppers, onions, corns, purple cabbage, cucumbers and strawberries.

  5. Bake them in a pre-heated oven at 350℉/175℃ until crisp.

  6. Mix together honey with orange zest.

  7. Drizzle orange honey on top and garnish with microgreens and edible flowers. Your Veggie Finger Sandwiches - Canapes are ready!

  8. Enjoy with some Cantaloupe Agua Fresca - see my recipe for this.

Recipe Video

Nutrition Facts
Veggie Finger Sandwiches - Canapes With Orange Honey
Amount Per Serving
Calories 137 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 187mg8%
Potassium 97mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 8g9%
Protein 5g10%
Vitamin A 185IU4%
Vitamin C 1mg1%
Calcium 90mg9%
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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Mango Naan Pizza

Mango Naan Pizza – Two Ways

This is one of my favorite simple dinners: naan pizzas! Using naan as a pizza base is a game changer, it makes this recipe super quick and hassle free!

For a sweet and savory combo, I love pairing a pesto base with mango, onion, jalapeños, fresh mozzarella, and balsamic glaze.

For a more classic version, layer marinara sauce with onions, peppers, and cheese. Top this off with a lightly dressed mango, baby-spinach and arugula salad for more body!

WATCH HOW TO MAKE MANGO NAAN PIZZA – TWO WAYS:

Mango Naan Pizza
Mango Naan Pizza

5 from 1 vote
Mango Naan Pizza
Mango Naan Pizza - Two Ways
Prep Time
10 mins
Cook Time
20 mins
 

This is one of my favorite simple dinners: naan pizzas! Using naan as a pizza base is a game changer, it makes this recipe super quick and hassle free! For a sweet and savory combo, I love pairing a pesto base with mango, onion, jalapeños, fresh mozzarella, and balsamic glaze. For a more classic version, layer marinara sauce with onions, peppers, and cheese. Top this off with a lightly dressed mango, baby-spinach and arugula salad for more body!

Course: Baked, Dinner, Lunch, Main Course, Snack
Cuisine: Fusion, Indian, Italian
Keyword: fusion, mango
Custom Category: Baked, Dinner, Fusion, Lunch, Main Course, Mango Recipes, Snacks
Servings: 6
Calories: 369 kcal
Author: Nidhi Bothra
Ingredients
  • 6 medium naan , or use pizza base
  • 1/2 cup marinara sauce , store-bought
  • 1/2 cup pesto sauce , store-bought
  • 1 cup red onions , thinly sliced
  • 1 cup mixed color bell peppers , thinly sliced
  • 1/2 cup mangoes , cut in long strips
  • 1 jalapenos , thinly sliced
  • 1 cup fresh mozzarella cheese , in small slices
  • 1/2 cup parmesan cheese , grated (any melty cheese)
  • 8 leaves basil , torn
  • italian seasoning
  • oregano
  • microgreens
  • balsamic glaze
  • salt
Mango Salad:
  • 1/2 cup baby arugula
  • 1/2 cup baby spinach
  • 1/2 cup mangoes , cut in long strips
  • 1 tbsp balsamic vinegar
  • 2 tsp extra virgin olive oil
  • 1/2 tsp black pepper
  • salt , to taste
Instructions
  1. Preheat oven to 375℉/190℃.

Mango Pesto Pizza:
  1. Spread pesto sauce over naan. Top with onions, bell peppers, mangoes, jalapenos, and fresh mozarella. Sprinkle italian seasoning, oregano and salt. Bake for 10-15 minutes until the crust is golden brown. Drizzle balsamic glaze on top and garnish with baby arugula and microgreens. Your Mango Pesto Pizza is ready!

Mango Salad Pizza with Marinara Sauce:
  1. Make the mango salad by tossing together all the ingredients.

  2. Spread marinara sauce over naan and add a layer of parmesan (or any) cheese. Top with onions, bell peppers, and fresh mozzarella. Sprinkle italian seasoning, fresh basil leaves and salt. Bake for 10-15 minutes until the crust is golden brown. Top it up with mango salad. Your Mango Salad Pizza is ready!

Recipe Video

Nutrition Facts
Mango Naan Pizza - Two Ways
Amount Per Serving
Calories 369 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 873mg38%
Potassium 244mg7%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 9g10%
Protein 14g28%
Vitamin A 1213IU24%
Vitamin C 37mg45%
Calcium 272mg27%
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!

Mango Sago Poke Bites

Mango Sago Bites

Mango Sago Bites — crunchy, creamy, sweet, and tangy, this is an effortless, colorful appetizer to entertain with this summer! A colorful mix of sweet, in-season mangoes, air-fried crispy tofu, cucumbers, and onions all tossed in a fragrant dressing featuring lemon zest, garlic, ginger, and mayo. Served on crunchy sago (sabudana) chips with a teriyaki drizzle, each bite is bursting with flavor!

WATCH HOW TO MAKE MANGO SAGO BITES:

Mango Sago Poke Bites
Mango Sago Poke Bites

5 from 3 votes
Mango Sago Poke Bites
Mango Sago Bites
Prep Time
20 mins
Cook Time
15 mins
 

Mango Sago Bites — crunchy, creamy, sweet, and tangy, this is an effortless, colorful appetizer to entertain with this summer! A colorful mix of sweet, in-season mangoes, air-fried crispy tofu, cucumbers, and onions all tossed in a fragrant dressing featuring lemon zest, garlic, ginger, and mayo. Served on crunchy sago (sabudana) chips with a teriyaki drizzle, each bite is bursting with flavor!

Course: Appetizer, Snack
Cuisine: Fusion, Hawaiian, Indian
Keyword: poke
Custom Category: Appetizers, Fusion, Mango Recipes, Snacks
Servings: 6
Calories: 114 kcal
Author: Nidhi Bothra
Ingredients
  • 20 sago (sabudana) chips
  • oil , for frying
Crispy Tofu:
  • 1/2 cup firm tofu , drained and patted dry, diced into small cubes
  • 2 tsp corn starch
  • 1 tsp light soy sauce
  • 1/4 tsp salt
  • 2 tsp oil , for pan frying
Salad:
  • 1 cup mangoes , diced into cubes
  • 1/2 cup cucumbers , chopped
  • 1/2 cup onions , finely chopped
  • 2 tbsp cilantro , finely chopped (save some for topping)
  • 1 Thai red chilies , finely chopped
  • 1/2 jalapenos , finely chopped (save some for topping)
  • 3 tbsp green onions , finely chopped (save some for topping)
Dressing:
  • 1 tsp ginger , minced
  • 2 cloves garlic , minced (optional)
  • 1 tsp lemon zest
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp sriracha
  • 3 tbsp mayonnaise
  • 3 tsp lemon juice
Toppings:
  • black and white sesame seeds
  • teriyaki sauce
Instructions
Crispy Tofu:
  1. To make the crispy tofu, mix together all the ingredients with the tofu. Then saute them in a pan until golden brown and crispy. You can also air fry them or bake them in an oven for 7-8 minutes at 350°F / 175°C until golden brown and crispy. Make sure to give them a shake about halfway through.

Dressing:
  1. To make the dressing, whisk together all the ingredients. This can be stored in a fridge for 2 to 3 days.

Sago (Sabudana ) Chips:
  1. Fry the sago chips as per package instructions. You can also brush with oil and air fry them. You can fry the sago chips ahead of time and store them in an airtight containers.

Salad:
  1. When you are ready to serve, mix together all the salad ingredients, crispy tofu and the dressing (as needed). Don't add too much dressing, just add enough to coat the salad. Extra dressing can be served in a bowl on the side. Adjust the seasonings as per your taste.

  2. To assemble the sago bites, take a sago chip and add some salad on top. Garnish with green onions, jalapenos, cilantro, and sesame seeds. Drizzle some teriyaki sauce and your Mango Sago Bites are ready to serve!

Recipe Video

Nutrition Facts
Mango Sago Bites
Amount Per Serving
Calories 114 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 3mg1%
Sodium 300mg13%
Potassium 117mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 366IU7%
Vitamin C 17mg21%
Calcium 40mg4%
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!

Green Chutney Trio - Mango Guava Amla

Green Chutney Trio (Mango-Guava-Amla)

Triple the taste, triple the fun! This green chutney trio featuring the tangy goodness of mango, guava, and amla is a flavor explosion you won’t want to miss! 🌿

I wanted to reimagine green chutney as a dip, almost like a salsa, so I’ve incorporated some new flavors! The first version has small chunks of refreshing mango, the second has guava and raw onions for subtle sweetness and heat, and the last has sour amla and a mustard tadka.

Whether you’re using these as a dip for chips, a spread for sandwiches, or a topping for grilled tofu and vegetables, this green chutney trio is sure to add a fresh and exciting twist to your favorite dishes!

WATCH HOW TO MAKE GREEN CHUTNEY TRIO:

Green Chutney Trio - Mango Guava Amla

5 from 1 vote
Green Chutney Trio - Mango Guava Amla
Green Chutney Trio (Mango-Guava-Amla)
Prep Time
15 mins
Total Time
15 mins
 

Triple the taste, triple the fun! This green chutney trio featuring the tangy goodness of mango, guava, and amla is a flavor explosion you won't want to miss! 🌿

Whether you're using these as a dip for chips, a spread for sandwiches, or a topping for grilled tofu and vegetables, this green chutney trio is sure to add a fresh and exciting twist to your favorite dishes

Course: Chutneys & Dips
Cuisine: Indian
Keyword: fusion
Custom Category: Chutneys, Mango Recipes
Servings: 8
Calories: 63 kcal
Author: Nidhi Bothra
Ingredients
Mango Green Chutney:
  • 1 cup cilantro , roughly chopped with tender stems
  • 1/2 cup mint leaves , torn
  • 1 medium mangoes , chopped
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • 2 cloves garlic , roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp salt , as per taste
  • pinch asafoetida powder (hing)
  • 2 tsp lemon juice , adjust according to sweetness of mango
  • 4 cubes ice
  • water , as needed
  • 2 tbsp mangoes , finely chopped for garnish
Guava Green Chutney:
  • 1 cup cilantro , roughly chopped with tender stems
  • 1/2 cup mint leaves , torn
  • 1/2 cup guava , deseeded and chopped
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • 2 cloves garlic , optional
  • 1 tsp cumin seeds
  • 1 tsp salt , as per taste
  • sugar , if needed depending on sweetness of guava
  • pinch asafoetida powder (hing)
  • 2 tsp lemon juice , adjust according to taste
  • 4 cubes ice
  • water , as needed
  • 1 tbsp guava , finely chopped for garnish
  • 1 tbsp red onions , finely chopped for garnish
Amla Green Chutney:
  • 1 1/2 cup cilantro , roughly chopped with tender stems
  • 2 gooseberries (amla) , deseeded and chopped
  • 10 curry leaves
  • 1 slice green mango , roughly chopped
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • 2 cloves garlic , roughly chopped
  • 1 tsp salt , as per taste
  • 1 tsp sugar
  • pinch asafoetida powder (hing)
  • 4 cubes ice
  • water , as needed
  • 2 tsp oil , for tadka
  • 1/2 tsp split white urad dal (split matpe beans) , for tadka
  • 1/2 tsp mustard seeds , for tadka
  • 2 dried red chilies , for tadka
Instructions
Mango Green Chutney:
  1. Grind all chutney ingredients (except garnish) in a blender to your desired consistency. Transfer this into a separate bowl, adjust the seasonings and mix in the mango toppings. Your Mango Green Chutney is ready!

Guava Green Chutney:
  1. Grind all chutney ingredients (except garnish) in a blender to your desired consistency. Transfer this into a separate bowl, adjust the seasonings and mix in the guava and onions toppings. Your Guava Green Chutney is ready!

Amla Green Chutney:
  1. Grind all chutney ingredients (except tadka ingredients) in a blender to your desired consistency. Transfer this into a separate bowl and adjust the seasonings .

  2. In a small pan, heat oil on medium flame and add mustard seeds, white urad dal, and dried red chilies. Once crackling, add this tadka (tempering) to the chutney. Your Amla Green Chutney is ready!

Recipe Video

Nutrition Facts
Green Chutney Trio (Mango-Guava-Amla)
Amount Per Serving
Calories 63 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Trans Fat 0.004g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 993mg43%
Potassium 206mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 1196IU24%
Vitamin C 73mg88%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Pyaaz Kachori Taquitos

Pyaaz Kachori Taquitos

Pyaaz Kachori Taquitos — with a flavorful Jaipur pyaaz ki kachori inspired filling, red garlic chutney, melty cheese, and fresh veggies, this is the perfect way to use up leftover rotis! Quick to assemble and great for school lunch or an easy meal, Indian-Mexican fusion has never been this easy!

WATCH HOW TO MAKE PYAAZ KACHORI TAQUITOS:

Pyaaz Kachori Taquitos
Pyaaz Kachori Taquitos

5 from 2 votes
Pyaaz Kachori Taquitos
Pyaaz Kachori Taquitos
Prep Time
10 mins
Cook Time
30 mins
 

Pyaaz Kachori Taquitos — with a flavorful Jaipur pyaaz ki kachori inspired filling, red garlic chutney, melty cheese, and fresh veggies, this is the perfect way to use up leftover rotis! Quick to assemble and great for school lunch or an easy meal, Indian-Mexican fusion has never been this easy

Course: Dinner, Lunch, Main Course, Snack
Cuisine: Fusion, Indian, Mexican
Keyword: fusion
Custom Category: Dinner, Fusion, Lunch, Main Course, Snacks
Servings: 6
Calories: 243 kcal
Author: Nidhi Bothra
Ingredients
Masala For Dry Roasting:
  • 1 1/2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 1/2 tsp fennel seeds (saunf)
  • 1 tsp salt , while grinding
Pyaaz ki Kachori Filling:
Assembly:
  • 6 roti (chapati - indian flat bread) , or tortilla
  • red garlic chutney , store-bought or see my Rajasthani Garlic Chutney recipe
  • 1/4 cup cheese , grated
  • 1/4 cup green onions , finely chopped
  • 1/4 cup bell peppers , diced
  • oil , for brushing
  • everything bagel seasoning , or any seasoning of your choice
Slurry:
  • 1 tbsp all purpose flour , mixed with 2 tbsp water
Instructions
  1. In a pan, dry roast the coriander seeds, cumin seeds, and fennel seeds on medium heat for 5 minutes, just until fragrant. Let cool and grind with salt into a coarse powder. Set this masala aside.

  2. In another pan, heat oil and ghee and add your homemade masala and hing. Roast for a minute and then add your ginger and green chilies. Saute for a minute.

  3. Then, add in your onions and saute for 7-8 minutes until translucent and softened. Then, add in bhujiya, besan, red chili powder, kashmiri red chili powder, turmeric powder, amchur powder. Roast on medium heat for 5-6 minutes until everything comes together. Now adjust the salt according to your taste.

  4. Now, add in your potatoes, lemon juice, garam masala and cilantro. Stir well to combine and your pyaaz ki kachori filling is ready.

  5. To assemble the taquitos, take a roti (chapati), spread a layer of the red garlic chutney and add your masala in a cylindrical shape. Top this with cheese, green onions, and bell peppers. Place a little bit of the flour slurry on the edges to help hold its shape and roll tightly.

  6. Brush the taquitos with oil and bake at 350℉/175℃ for 10 minutes until golden brown and crispy.

  7. Your Pyaaz Kachori Taquitos are ready to be served with mango chutney, tamarind chutney, salsa (see my Pico de Gallo Salsa recipe), or any your dip of choice.

Recipe Video

Recipe Notes
  • You can make the pyaaz ki kachori filling ahead of time and store it in the fridge.
Nutrition Facts
Pyaaz Kachori Taquitos
Amount Per Serving
Calories 243 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 7mg2%
Sodium 655mg28%
Potassium 424mg12%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 5g6%
Protein 8g16%
Vitamin A 456IU9%
Vitamin C 21mg25%
Calcium 79mg8%
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!