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These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer! The tofu-mango-chili filling with peanut dressing adds an awesome combination of sweet, sour, tangy and spicy flavors.

Thai Mango Lettuce Wrap

These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer!

The air conditioners are on, the jackets are packed and the shoes have been replaced by the flip-flops. Whoa! The summers are here. The soaring heat of this season doesn’t just call for the obvious changes but also calls for a change in the diet. Yes, one really needs to drink and eat a lot of light food in order to stay cool and healthy in this weather. Satisfying one such craving of mine on a bright sunny day, I made this exciting and energizing dish.

With an open green lettuce leaf as its base and salad made of seasonal mangoes, onions, bell peppers, tofu, sesame seeds and chilies, this Thai Mango Lettuce Wrap looks awesomely variegated. The ingredients of salad are tossed in a light peanut dressing to add sweetness to the tangy and spicy flavors of mango and chili. The tofu is added making this wrap a protein-rich meal and the peanuts and cashews are sprinkled to enjoy the fun crunch. Not to miss, a bed of rice noodles lays underneath the salad, which really binds the flavors and gives you a stomach-filling yet light feel in the end.

The Thai Mango Lettuce Wrap is an awesome combination of sweet, sour, tangy and juicy flavors. With almost everything raw, it is quick to make and absolutely perfect for scorching hot days. Serve it as an appetizer or a meal, but accompany it with a glass of fresh strawberry lemonade. Do try this Thai Mango Lettuce Wrap to cool the sting with which summer has dawned on us. Enjoy!

STEP BY STEP VIDEO:

https://youtu.be/p32-vPuxixM?rel=0
These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer! The tofu-mango-chili filling with peanut dressing adds an awesome combination of sweet, sour, tangy and spicy flavors.

Thai Mango Lettuce Wrap

  • Servings: 6
  • Print

These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer! The tofu-mango-chili filling with peanut dressing adds an awesome combination of sweet, sour, tangy and spicy flavors.

Ingredients

Crispy Tofu
  • 1 block (16 ounce) extra firm tofu
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 2 tbsp corn starch
Rice Noodles
  • 4 oz rice noodles
  • warm water to soak the noodles
Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 2 tsp sriracha (hot sauce)
  • 1/2 tsp lemon zest
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp warm water or as required to adjust the consistency of the sauce
Mango Salad
  • 2 ripe mangoes, chopped into small pieces
  • 1/2 cup red, green, orange peppers, chopped
  • 1/2 cup onions, chopped
  • 1/2 cup cilantro, chopped
  • 1 tsp green chili or jalapeño, chopped
  • 1/2 tsp red chili flakes
  • 1/2 lemon juice
  • salt to taste
Wrap
  • 1 lettuce head
  • 2 tbsp sesame seeds for garnish
  • roasted peanuts for garnish
  • cashews for garnish

Directions

  1. Place the rice noodles in a bowl. Cover them with water, so that they have about 1 inch of water on top of them. Let them soak for 15 minutes and then drain them in a colander. Keep it aside until assembly.
  2. To prepare the tofu, drain and wash it with running water . Then wrap a small block of it in a kitchen towel and gently press it to squeeze out the extra water. Now, slice the tofu into cubes. Then, again wrap it in dry paper towel and leave it for 10 minutes so that all the extra moisture comes out.
  3. Transfer the tofu to a bowl. Toss it with olive oil, soy sauce and cornstarch to make a coating on the outside, which will make them extra crispy.
  4. Preheat the air fryer or oven to 375º F. For the air fryer, arrange the tofu so that they aren’t on top of each other and then cook them for 20 minutes. Make sure to lightly mix the tofu in between for an even cooking. For the oven, arrange the tofu on a greased baking sheet and bake for 15-20 minutes. Toss in between. Bake them till they are golden brown.
  5. For the peanut sauce, mix all the ingredients together and adjust the salt according to your taste. If the sauce is too thick, add some warm water and adjust the consistency.
  6. To prepare the mango salad, mix everything together. Adjust the salt to the veggies and add the peanut sauce.
  7. For the lettuce cups, gently pull out the lettuce leaves When you have 8-10 leaves, soak them in ice cold water till you are ready to assemble them.
  8. To assemble the wraps, take a lettuce leaf, pile some rice noodles on top, and finish it with some mango salad and tofu. Garnish with sesame seeds, peanuts and cashews and some additional peanut dressing. Your Thai Mango Lettuce Wraps are ready to serve!

Recipe Notes:

  • Peanut dressing stays good in the fridge for up to a week.
  • If you have a party,  all of the elements can all be made in advance for easy assembly at the time of the party.

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

DID YOU MAKE THIS RECIPE?

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

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

These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer! The tofu-mango-chili filling with peanut dressing adds an awesome combination of sweet, sour, tangy and spicy flavors.

These cutlets made with moong sprouts and potatoes, folded in with some subtle spices, make the perfect after school snack for kids! Serve it with a seasonal mango mint dip and a fresh mango arugula salad for a great party appetizer! Either way, these cutlets will have your kids or guests wanting it for every meal!

Moong Sprout Cutlet with Mango-Mint Dip

In times of quick 2-minute noodles and ready to fry nuggets, making children eat healthily is a daunting task, especially when they want something quick to grab. Toiling over the same situation with my two young boys, I came up with this healthy and scrumptious idea for an evening snack.

Sprouts are a  rich source of protein, carbohydrates, and fiber. Mashing it along with some potatoes seemed a brilliant idea to me. I took up both of these components and made perfect pan-fried cutlets out of them. The pan frying instead of deep frying made the cutlets healthier, cutting the excess grease out.

Wanting a touch of acidity and tang a zesty element to the cutlets, I opted for a vibrant dip. I picked up the summer classics, ripe mangoes and mint leaves, and churned it to make an awesome plunge. The tartness of mangoes and the sweetness of mint leaves delivered a refreshing enjoyment and left “my little troubles” licking it till the end.

For some added color, I decided to serve it on a bed of fresh salad consisting of mangoes, baby spinach, beets, carrots, cucumbers, arugula, and sesame seeds. This bed of salad not only made it look intriguing, but also gave it a wholesome finish. Try these cutlets for a filling snack that remains delicious with a touch of class! or serve it as a party appetizer, which will have your guests wanting more!

STEP BY STEP VIDEO:


These cutlets made with moong sprouts and potatoes, folded in with some subtle spices, make the perfect after school snack for kids! Serve it with a seasonal mango mint dip and a fresh mango arugula salad for a great party appetizer! Either way, these cutlets will have your kids or guests wanting it for every meal!

Moong Sprout Cutlet with Mango-Mint Dip

  • Servings: 8
  • Print

These cutlets made with moong sprouts and potatoes, folded in with some subtle spices, make the perfect after school snack for kids! Jazz it up, serve it with a seasonal mango mint dip and a fresh mango arugula sesame salad for a great party appetizer!

Ingredients

Cutlet
  • 1 cup sprouted moong, par boiled
  • 3 medium potatoes, boiled and grated
  • 1/2 cup cottage cheese (paneer)
  • 1/2 cup carrots, grated
  • 2 1/2 tbsp, roasted gram flour (besan)
  • 1/4 cup cilantro, chopped
  • 2 tsp ginger, minced
  • 1 tsp green chili, chopped
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder (amchur)
  • 1/2 tsp chaat masala
  • lemon, according to taste
  • 1 tbsp oil
  • ghee for shallow fry
  • salt to taste
Dip
  • 1 big ripe mango, chopped
  • 1 1/2 cups mint
  • 2 green chilies
  • 1 inch ginger
  • 1/2 tsp cumin seeds
  • lemon according to sourness
  • salt to taste

Directions

  1. In a bowl, add 1 cup sprouted moong, 1 1/2 cups water, 1/2 tsp salt and pinch of turmeric powder. Boil for 2-3 minutes. You can also microwave it on high for 2 minutes.
  2. Strain the moong and spread it on kitchen towel to dry completely.
  3. In a pan, take 1 tbsp oil, add ginger and green chilies and sauté for a minute. Then add carrots and sauté for 2 mins so that extra moisture is absorbed. Now, add moong sprouts and sauté for a minute. Add paneer, roasted gram flour, cilantro, red chilli powder, mango powder, chat masala, gram masala, lemon juice and salt. Add potatoes and mix thoroughly.
  4. Take the mixture out in a bowl and let it cool a little. Then take small balls of the mixture and give it the desired shape of the cutlet.
  5. Heat a non stick pan or a griddle, place 4-5 cutlets on it. Spread 1-2 tsp of ghee on it and cook on low flame. Once done, flip it and cook it from other side by adding more ghee, till it is crispy and golden brown in color. Cutlets are ready.
  6. For the dip, grind mangoes, mint, cumin seeds, ginger and green chili together, adding water as required. Empty it out in a bowl and add salt and lemon according to taste. Dip is ready.
  7. Serve the moong sprout cutlets, drizzled with mango mint dip on a bed of fresh crunchy salad made from carrots, beets, cucumbers, spinach, mango and arugula with sesame seeds, lightly tossed in olive oil.

Recipe Notes:

  • Do not over cook the sprouted moong, it should be crunchy.
  • Oats and cornflour can also be added instead of gram flour.

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 cutlets made with moong sprouts and potatoes, folded in with some subtle spices, make the perfect after school snack for kids! Serve it with a seasonal mango mint dip and a fresh mango arugula salad for a great party appetizer! Either way, these cutlets will have your kids or guests wanting it for every meal!

This paneer makhani recipe with a quick and healthy twist was invented as a weeknight dinner. It has a tomato, onion, and cashew gravy that is subtly sweet and perfectly cushions the tender pieces of paneer that are dropped in. Without any cream and designed as a one-pot meal, this recipe is such a fast and wholesome dish that is sure to be a hit with your families, especially your children.

Paneer Makhani (Quick & Easy Recipe)

Tied to beloved memories and nostalgia from both my kids’ childhoods, this dish stems from very close to my heart. As early as I can remember, both of my kids were hooked onto paneer, especially my youngest. Although I was delighted that it had started to grow on him, I felt hesitant giving him such a creamy/heavy dish everyday. Working over the next few days to perfect a quick recipe for paneer makhani, while keeping that classic taste, my innovation and creativity led me to this, an equally delicious and doable recipe.

The dish has a rich gravy with tomatoes, onions, cashews, and most importantly, no cream. Perched in this subtle gravy are delicate, tender pieces of cubed paneer. The sweetness of the gravy perfectly complements the absorbent properties of the paneer, making a wonderfully cohesive dish. In fact, since this recipe is so much healthier than a normal paneer, I was even able to make this a 30-minute recipe by cooking the gravy and paneer together. Now, my kids and all of you can enjoy my take of this iconic dish, while savoring it’s mellow flavor.

STEP BY STEP VIDEO:

This paneer makhani recipe with a quick and healthy twist was invented as a weeknight dinner. It has a tomato, onion, and cashew gravy that is subtly sweet and perfectly cushions the tender pieces of paneer that are dropped in. Without any cream and designed as a one-pot meal, this recipe is such a fast and wholesome dish that is sure to be a hit with your families, especially your children.

Paneer Makhani

  • Servings: 8
  • Print

This paneer makhani recipe with a quick and healthy twist was invented as a weeknight dinner. It has a tomato, onion, and cashew gravy that is subtly sweet and perfectly cushions the tender pieces of paneer that are dropped in. Without any cream and designed as a one-pot meal, this recipe is such a fast and wholesome dish that is sure to be a hit with your families, especially your children.

Ingredients

  • 2 cups paneer, cut in cubes
  • 4 medium tomatoes, chopped
  • 1 large onion, boiled and chopped
  • 1 cup milk
  • 2 tbsp yogurt
  • 12 cashews
  • 1 tbsp ketchup
  • 1 tsp all purpose flour (maida)
  • 1 inch ginger
  • 4 cloves garlic, optional
  • 2 green chilies
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 bay leaf
  • 1 dry red chili
  • 1 inch cinnamon stick
  • 2 cloves
  • 1 small javitri (mace spice)
  • 1/2 tsp cumin seeds
  • 1 big cardamom
  • 4 tbsp tomato purée (store brought)
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp kasuri methi (dry fenugreek)
  • 1/2 tsp garam masala
  • 1 1/2 tsp sugar, according to taste
  • salt to taste

Directions

  1. Boil the onions for 3-4 minutes or until they turn translucent. When they appear to be cooked through, strain and rinse them with cold water.
  2. In a blender, add the boiled onions, chopped tomatoes, ginger, garlic, green chilies, cashews,  all purpose flour, milk, ketchup, and yogurt. Blend them into a fine paste.
  3. Heat a pan on medium flame and add cinnamon stick, dry red chili, cloves, cardamom, mace (javitri), bay leaves, and cumin seeds.
  4. Let them roast for a minute or two and then pour in the gravy that was blended earlier.
  5. Add chili powder, coriander powder, turmeric powder, and crushed kasuri methi.
  6. Let the gravy simmer for 15-20 minutes on low flame and stir occasionally.
  7. When there is some oil floating atop the gravy and it has become a vibrant orange color, that signifies it’s coming together.
  8. Now add paneer, salt, sugar and garam masala. Cover the gravy and let it simmer for 5 more minutes.
  9. Your paneer is ready ! Enjoy with paratha, naan or rice.

Recipe Notes:

  • Make sure that you cook the gravy for at least 15-20 minutes, otherwise it will turn watery.
  • You can make this dish ahead of time and store it in the fridge. This enhances the taste as the paneer gets marinated and absorbs the flavor in the gravy. When heating it up, add milk to get the right consistency again.
  • For parties, add 1/4 cup cream or half-n-half to make the gravy richer.
  • If the paneer is straight out of the fridge, soak it in warm water for 4-5 minutes before adding to the gravy.

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

DID YOU MAKE THIS RECIPE?

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

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

 This paneer makhani recipe with a quick and healthy twist was invented as a weeknight dinner. It has a tomato, onion, and cashew gravy that is subtly sweet and perfectly cushions the tender pieces of paneer that are dropped in. Without any cream and designed as a one-pot meal, this recipe is such a fast and wholesome dish that is sure to be a hit with your families, especially your children.

“Crunchy outside and creamy inside, these Boondi Rolls are truly mouth drooling and flavorsome preparation for breakfasts.". The first thing that comes to mind when I open the fridge in the morning is, “How about making an exciting breakfast from it?” Trust me transforming a dish is a quite challenging task, but then I guess that's the fun of cooking. Yesterday morning at home, we had some boondi raita that was from the night before. Somehow, the morning rush sparked my creativity and resulted in a delicious breakfast.

Breakfast Boondi Rolls

The first thing that comes to mind when I open the fridge in the morning is, “How about making an exciting breakfast from it?” Trust me transforming a dish is a quite challenging task, but then I guess that’s the fun of cooking. Yesterday morning at home, we had some boondi raita that was from dinner, the night before. Somehow, the morning rush sparked my creativity and resulted in a delicious breakfast. This breakfast recipe for Boondi Rolls is inspired by the concept of “reusing and not misusing” the food.

I took boondi raita and mixed in colorful peppers, cilantro and basil. Also, to give a sweet and spicy twist to it, I added green chilies and cashews in it. Now, looking wholesome to roll my curd-paste into, bread came to my mind. Bread is a staple in breakfasts and is a rich source of carbohydrates for energy. So, I stuffed my paste into it, tightly rolled it, and tossed it on a pan over black mustard seeds to complement its unique flavor.

It is a very easy, healthy and refreshing preparation. Make for your breakfast and feel saturated for hours till the lunch cravings strike. Serve it hot and have your mouth water over its soft, juicy and fresh flavor. I am sure the creaminess of yogurt inside and crunchiness of bread outside will not only give you a kick to start your day, but will also leave you savoring its taste well into the day.

STEP BY STEP VIDEO:


Breakfast Boondi Rolls

  • Servings: 4
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Crunchy outside and creamy inside, these Boondi Rolls are truly mouth drooling, flavorsome and refreshing preparation for breakfast.

Ingredients

Filling
  • 3/4 cup greek yogurt or thick yogurt
  • 1/2 cup boondi (chickpea flour droplets), masala or plain
  • 1 small red onion, finely chopped
  • 1/4 cup peppers, finely chopped
  • 1/2 tsp green chilies
  • 2 tbsp cilantro
  • 1 tbsp basil
  • 1 tbsp cashew nuts, broken in pieces
  • 1/2 tsp red chili powder or flakes
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar, according to taste
  • salt to taste
Roll
  • 8 slices bread
  • 2 tbsp oil or butter
  • 1/2 tsp mustard seeds

Directions

  1. In a large mixing bowl take greek/thick yogurt. Add in boondi, peppers, onions, green chilies, herbs and spices. Mix them well.
  2. Use any bread of your choice. Take the edges out of bread and roll them flat with the help of a rolling pin.
  3. Now, put generous helping of the stuffing in the center of the bread. Roll it tightly from both sides, applying water on the edges so it sticks properly. Press it gently to make sure the roll is sealed nicely.
  4. On a pan place the rolls.  Apply oil/butter with a brush. Sprinkle some mustard seeds and peppers for garnish.
  5. Once the rolls turn golden brown, flip them and apply oil/butter again. Cook them by pressing them gently till the rolls are golden brown and crispy.
  6. Your boondi rolls are ready! Serve them ketchup or mustard sauce.

Recipe Notes:

  • You can use any vegetables in the filling like grated carrots, boiled corn, grated beets or cabbage.
  • If your bread starts breaking, sprinkle some water and roll them.
  • Boondi Rolls taste best when served hot and crispy.

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!

“Crunchy outside and creamy inside, these Boondi Rolls are truly mouth drooling and flavorsome preparation for breakfasts.

Rajasthani Dal Baati

“An exquisite and complete meal from the desert lands of India”

Hailing from the western desert state of India, Rajasthan, I have vivid memories of baatis floating in ghee, strong aroma of tadka in dal, and perfectly round ladoos of churma being prepared. Dal Baati Churma was the most repeated, yet awaited dish on the menu for any occasions at my place, be it a family get together or for any celebrations. There used to be a big platter with small portions of baatis (fried wheat doughs), a bowl of dal ( boiled lentil, infused with spices), churma (crushed wheat with ghee and sugar), mirchi ke tipore (green chili, fried with spices), cilantro mint chutney and my favorite; pure Indian ghee.

I used to love digging in to every bit of it, but later always had a guilt trip for the extra pounds I might have gained. I often wondered, if there was a healthy version of it. After years of experimenting, I finally came up with my light, easy and healthy recipe of this rich Rajasthani delicacy. I prepare Dal Baati with Bihari choka (aloo bharta) and serve it with smoked green chilies, cilantro-mint & garlic chutney and kuchumber (cucumber-onion-tomato salad) on the side, for a wholesome and healthy version of the Indian essence.

Maintaining the authentic, smoky and raw savor of Rajasthan, instead of frying, I choose to bake the whole wheat dough on a charcoal grill. I also picked a combination of three  lentils (moong, chana, and toor) to make a nutritious and healthy dal and fire roasted mashed potatoes with spices to deliver a satisfying and bold feel to the recipe.

An iconic dish like this, one truly close to my heart, is a superb winter meal or makes a real showstopper at a party!

This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!

This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!

This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!

Rajasthani Dal Baati

  • Servings: 4
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Dal Baati - this iconic Rajasthani dish features oven baked baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!

Ingredients

Baati
  • 2 cup whole wheat flour
  • 1/4 cup semolina, coarse
  • 1/4 cup ghee or olive oil
  • 1/2 tsp baking powder
  • 1/4 tsp ajwain (carom seeds)
  • 1/2 cup yogurt
  • salt to taste
  • water, lukewarm
Dal
  • 1/2 cup toor dal (split pigeon peas lentils)
  • 1/4 cup chana dal (yellow split peas lentils)
  • 1/4,cup moong dal (petite split yellow lentils)
  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • half cinnamon stick
  • 1 black cardamom
  • 1 green cardamom
  • 1 dry red chili
  • 2 cloves
  • 1 tsp ginger, crushed or paste
  • 1/2 tsp garlic, crushed (optional)
  • 1/2 tsp green chili, finely chopped
  • 2 tomatoes, medium size, finely chopped
  • 1 tsp yogurt
  • 1/2 tsp fenugreek powder (kasoori methi)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/2 tsp lemon juice
  • pinch of asafoetida powder (hing)
  • salt according to taste

Directions

  1. For preparing dal, wash all of the lentils and then soak them in water for 1 hour. After, drain the water and add the lentils to a pressure cooker.
  2. Add 3.5 cups of water into the pressure cooker along with some turmeric powder and salt. Cook the dal for about 3-4 whistles. After the first whistle, make sure the flame is at medium intensity.
  3. While the dal is cooking, the tadka can be prepared. Add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, asafoetida, bay leaf, cinnamon, green and black cardamoms, cloves, and dried red chili.
  4. Sauté the spices for a few minutes. When it starts to crackle, add in some ginger, green chilies, and garlic. Now add tomatoes, chili, kasoori methi, and very little turmeric powder because it was added earlier.
  5. Stirring occasionally, add 2-3 tbsp of water and cook on a medium heat till the ghee separates. Then add beaten yogurt and cook for another minute.
  6. Add the cooked dal to the tadka. Season with garam masala, lemon juice, and salt (as needed). Let it simmer for 10 mins until the ghee rises. Garnish with cilantro and your dal is ready!
  7. For preparing baatis, combine wheat flour, semolina, salt, baking powder, ajwain and ghee/olive oil. Mix them evenly. Now, with the help of yogurt start making a firm dough and use lukewarm water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes.
  8. Preheat the oven on 375°F or 190°C.
  9. Now, knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls . In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually take 15-20 minutes or until their top turns golden brown. Once it’s done,  flip them and let the other side bake till they are golden brown . You will start seeing cracks in them, which is a sign of perfect baatis .
  10. When done, take the baatis out. Then press them gently with your fingers which will help them to crack a little. This will allow the baatis to absorb ghee when they are dipped in it and make them moist.
  11. Now in a dish, take 2 tbsp of ghee,  dip or roll each baati in it and arrange it in the serving dish.
  12. Your Dal Baati is ready!  Serve it with Bihari choka (aloo bharta), smoked green chilies, cilantro-mint & garlic chutney,  kuchumber (cucumber-onion-tomato) salad and some ghee in a small bowl.

Recipe Notes:

  • Enjoy the Dal Baati in the traditional Rajasthani way. Crumble the baati with you fingers, mix it with dal, add some salad and chutney and relish the richness of flavors.

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

DID YOU MAKE THIS RECIPE?

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

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

This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!

Sabudana Tapas

Sabudana Tapas

With soft, crunchy, and toasted textures, all mixed in one mini cocktail cup, this sabudana (sago/tapioca) appetizer is quick to make and absolutely mouthwatering. It has layers of tamarind/cilantro chutney, sabudana, veggies, potatoes, and spices for a chaat style dish!

Sabudana, sago or tapioca pearls used to be one of the major components of my mother’s lavish and only meal of her fasting days. Yes, staying hungry for the entire day for your husband’s long life or for your child’s bright future are some bizarre but legendary beliefs of my beloved India. Well, enough on the incredibility of this country, let me tell you about the dish I have created based on traditional sabudana.

Reflecting an individual color, each layer of this Sabudana Tapas has its own burst of flavor. The bottom-most layer of tamarind chutney gives a hint of piquantness while the middle layer of sabudana is lightly tossed with spices like salt, pepper and sugar to maintain its subtlety. The soft and elastic sabudana are introduced with crunchy peanuts and roasted namkeen, an added crunch for a blend of textures.

Served with a sprinkle of mint-coriander chutney, chaat masala, and lemon, the top layer adds a needed tang to the flavor. The garnish with julienne beet, ginger, carrot, radish, and pomegranate seeds not only complete the dish but makes it super delectable!

Serve this simple, quick and yummy appetizer at your next party and watch your guests marvel at all the flavor that’s encased in a small cocktail glass 😉

STEP BY STEP VIDEO:


Sabudana (Tapioca) Tapas

  • Servings: 10
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With soft, crunchy, and toasted textures, all mixed in one mini cocktail cup, this sabudana (sago/tapioca) appetizer is quick to make and absolutely mouthwatering.

Ingredients

Sabudana Layer
  • 1 cup sago (sabudana or tapioca pearls)
  • 3/4 cup peanut, coarse powder
  • 1/2 cup colored peppers
  • 2 tbsp oil or ghee
  • 1 tsp green chili, chopped
  • 1/2 tsp cumin seeds
  • 4 curry leaves
  • 1 tsp sugar, according to taste
  • 1/2 tsp black pepper
  • 1 tsp lemon juice, according to taste
  • 2 tbsp cilantro leaves
  • salt to taste
Potato Layer
  • 2 cup potatoes,  boiled and diced in small pieces
  • 1 1/2 tbsp oil or ghee
  • 1 tsp chaat masala
  • 1/4 tsp turmeric powder
  • lemon juice, according to taste
  • salt according to taste
  • 1 tbsp cilantro leaves
Toppings
  • 3 tbsp pomegranate
  • roasted snacks mixture (namkeen) or crumbled chips
  • carrot, julienne
  • ginger,  julienne
  • beetroot, , julienne
  • radish, julienne
Others
  • tamarind chutney
  • cilantro-mint chutney

Directions

  1. Rinse sabudana pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. Now drain them completely and spread them on a kitchen towel till they are totally dry.
  2. Heat oil/ghee in a pan, add cumin seeds and curry leaves, and let them splutter. Add colored peppers, green chili and sauté for a minute. Then add sabudana , peanut powder, sugar, black pepper, salt, lemon juice and cilantro leaves. Mix every thing well. When sabudana pearl looses their opaqueness and start becoming translucent, they are cooked . It should not take more then 2-3 minutes. Be careful, as over cooking can make them sticky and lumpy. Now,  switch off the flame, leave the pan covered for 2-3 minutes and then take it out in a bowl.
  3. For the potato layer, heat oil/ghee in a pan. Add boiled potatoes and turmeric powder,  sauté on medium flame till they are golden brown in color and are crispy. Then add salt, chaat masala, lemon juice and cilantro.  Take it out in a bowl.
  4.  Now, let’s set the tapas in cocktail cups. In the base, we will spread the tamarind chutney. Then layer it with sabudana pearls,  followed by a layer of potatoes. Add cilantro-mint chutney and layer it up with sabudana pearls again. Now dress it up with the toppings. Your Sabudana Tapas is ready.

Recipe Notes:

  • There are so many varieties of sabudana available, which need to be soaked for different times, anywhere from 2 hours to overnight. So, you might need to experiment with the sabudana.
  • Try to use thicker variety of sabudana pearls, as they will not stick together. You can also toss them with 1 tsp oil/ghee before cooking to avoid sticking or coat them with some peanut powder to absorb the moisture.
  • Make sure sabudana pearls are completely dry by spreading them on a kitchen towel.
  • Use enough oil/ghee for cooking, otherwise sabudana pearls will stick together due to lack of grease.
  • Air Fryer Potato Layer – You can also air fry the potatoes, instead of pan roasting them. Just mix potatoes with 1 tbsp oil/ghee, salt, turmeric powder and air fry on 350 degrees for 7-8 minutes (time may vary). When done, add chaat masala, lemon juice and cilantro.

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!

Sabudana TapasSabudana Tapas

Cracked Wheat Bowl with Cilantro Vinaigrette and Chickpeas Salad

Cracked Wheat Bowl with Cilantro Vinaigrette and Chickpea Salad

This Indian-inspired cracked wheat dish features local vegetables, incorporated into a nutty, toasted cracked wheat. Seasoned with turmeric, red chili powder, and chaat masala, the bold spice of the flavor works perfectly as breakfast or lunch on a cold morning. Served with chickpea salad in cilantro vinaigrette and a glass of buttermilk, this new twist to the Indian classic creates a perfect harmony between traditional and modern.

Growing up in a kitchen where the clanking of copper pots and the earthy smell of clay vessels was a daily occurrence, I became accustomed to the sizzle of Indian spices as they combined with hearty cracked wheat. A dish like this was a staple in my mom’s kitchen, being passed down through the generations of her family, but each time arriving with a new alteration. Perfect for winter mornings or for lunch on a brisk day, I enjoyed the warmth of this delectable grain against the cool refreshment of yogurt or a glass of my grandma’s buttermilk. Being all too close to this meal and having a longing for home on such a drab, rainy day, I took it upon myself to reinvent this dish, keeping the love and soul that my mother used to put in it, but presenting it with a modern accompaniment or harmony.

Featuring the freshness and subtlety of verdant vegetables that are supported by the nutty, toasted flavors of the cracked wheat, the body of the dish is truly an ode to Indian cooking. Seasoned with red chili powder, turmeric, and chaat masala, the tangy heat within the grain can only be compared to the beauty of a controlled burn. To balance out the flavors and stifle the boldness in the wheat, I opted for a bright and acidic counterpart; a salad. With the homemade cilantro vinaigrette and raw chickpeas, the salad had slight notes of Greek and Latin flavors, but was the most impeccable duo with the wheat. Cilantro is typically a very well rendered complement to Indian cuisine because it adds an aromatic acidity to heavier dishes. The dish was immediately lifted up with the addition of the chickpeas, a modern feeling resonating throughout the dish now.

Despite the taste of the dish, you won’t feel guilty indulging in this delicious, filling meal because it’s just as healthy as it is scrumptious. The whole grain wheat and chickpeas deliver a healthy dose of protein, dietary fiber, and are a great source of calcium/iron, all of which work together to keep your body stable and functioning properly. Whole wheat is also a good source of folate, which helps with cell production and is especially critical for pregnant women and infants. Served with a glass of buttermilk,  the dish aids digestion with probiotic bacteria and keeps your digestive system robust.

So, while the healthy grains portion of the grocery store may be a fairly unexplored region for you, enter with confidence now and try this protein-packed, fresh recipe today!

STEP BY STEP VIDEO:


Cracked Wheat Bowl with Cilantro Vinaigrette and Chickpea Salad

  • Servings: 6-8
  • Print

This Indian-inspired cracked wheat dish with bold flavors, served with chickpea salad in cilantro vinaigrette and a glass of buttermilk is perfect for breakfast or lunch.

Ingredients

  • 1 cup coarse cracked wheat
  • 2 cup water
  • 1/2 cup onions, finely chopped
  • 1/2 cup tomatoes, finely chopped and deseeded
  • 1/4 cup boiled corn
  • 1/4 cup carrots, finely chopped
  • 1/4 cup green peppers (any color), finely chopped
  • 1 tsp green chilies, finely chopped ( optional )
  • 2 tbsp cilantro (coriander) leaves
  • 1 1/2 tbsp oil or ghee (clarified butter)
  • 1/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1 tsp lemon juice
  • 4 curry leaves
  • salt to taste
Salad
  • 1 1/2 cup boiled chickpeas
  • 1/4 cup cucumbers, finely chopped
  • 1/4 cup tomatoes, finely chopped and deseeded
  • 1/4 cup red onions, finely chopped
  • 1/4 cup radish, finely chopped
Vinaigrette
  • 1/4 cup extra virgin olive oil or any natural flavored oil
  • 3 tbsp lime juice or adjust according to the sourness you want
  • 2 tbsp honey or adjust sweetness according to your taste
  • 1/4 cup cilantro (coriander), very finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes
  • salt to taste

Directions

  1. Turn on the Instant Pot in sauté mode and add 1/2 tbsp of ghee or oil.
  2. Add cracked wheat and sauté it for 3-4 mins until you notice a slight color change (whitish dots) and it becomes aromatic.
  3. Now, add 2 cups of water and salt and close the lid . Press the cancel button, set the instant pot on manual pressure, and cook for 8 mins. Wait for natural release.
  4. When it is done, fluff the cracked wheat with spoon or fork.
  5. In a pan, add remaining ghee/oil, cumin seeds, curry leaves and onions. Let it sauté for few minutes till the onions are translucent.
  6. Now start adding all the vegetables and stir it for 1-2 mins on medium flame. Don’t over cook the vegetables as we want to keep them crunchy.
  7. Add in all of the spices, lemon juice, and adjust the salt according to taste. Remember that we have already added little salt while boiling the cracked wheat, so only a small amount is needed.
  8. Add in cracked wheat  and stir it. If it appears a little dry, you can sprinkle some water on it to make it moist.
  9. Cracked Wheat is ready. Cover it and keep it aside . Let’s prepare our salad.
  10. Measure all the ingredients of the salad vinaigrette into a jar with a tight fitting lid and shake vigorously or whisk the ingredients in the jar. Taste and adjust the seasoning according to your taste .
  11. Mix in chickpeas and vegetables, drizzle the dressing and your salad is ready.
  12. Now, in a bowl arrange the salad on one side and the cracked wheat with vegetables on other side. Your healthy lunch is ready.

Recipe Notes:

  • Pressure cooker recipe – Heat oil/ghee, add cracked wheat, dry roast it for few minutes on medium flame till it is little whitish in color. Now, add in water, salt and close the lid. Put the whistle on and cook for 3-4 whistles. Release the pressure naturally and follow the instructions from step 4.
  • I like to cook the cracked wheat and vegetables separately as I love the crunchiness of the vegetables. However, you can even make the cracked wheat bowl like a one pot meal in pressure cooker or instant pot. In pressure cooker add oil/ghee, cumin seeds, curry leaves and let it sputter. Then add in onions and sauté it till they are translucent, add cracked wheat and sauté it for few mins on medium flame till it is aromatic. Now, add in all vegetables, salt, red chili powder, turmeric and water and close the lid. Pressure cook till 2-3 whistles. For instant pot follow the pressure cooker instructions, cooking on sauté mode. After adding water, switch to manual mode and set the timer for 8 minutes and on natural release. Once it’s done, add the chaat masala, lemon juice and cilantro leaves.
  • You can even store cooked cracked wheat for 2-3 days and sauté it with your choice of vegetables, whenever you want. It just takes few minutes.
  • It goes very well with all vegetables. I have tried it with many different combinations like broccoli, cauliflower, peas and beans – it tastes awesome.
  • Water measurement can vary depending on variety of the cracked wheat. Fine quality wheat typically requires 1.5x the amount of water. However, for coarse wheat, it requires 2x water.
  • I generally use coarse cracked wheat as its grains are loosely attached and are more easily separated. This adds more flavor to the dish because the individual grains open up and absorb the added spices more.
  • Cilantro vinaigrette can be stored in a sealed container for 2-3 days. Shake well before using.

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!

Cracked Wheat Bowl with Cilantro Vinaigrette and Chickpeas Salad

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

These deliciously healthy, protein-packed savory pancakes are full of ground lentils and fresh vegetables. It makes a great snack when you are low on energy or as a breakfast. Top it off with some coconut-mint dip and a fresh corn-tomato relish, and you have a perfect spring snack! With the combination of a variety of lentils and rice, this dish is a super wholesome meal to enjoy. Packed with amazing flavors and loads of protein, this nutritious breakfast is especially good for growing kids.

STEP BY STEP:

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

Savory Power Pancakes with Coconut-Mint Dip and Corn-Tomato Relish

  • Servings: 4-6
  • Print

Ingredients

Pancake
  • 1 cup rice
  • 1/4 cup toor dal (split pigeon peas lentils)
  • 1/4 cup chana dal (yellow split peas lentils)
  • 1 tbsp moong dal (petite split yellow lentils)
  • 1 tbsp urad dal (black gram lentils)
  • 1 tbsp orange masoor dal (orange lentils)
  • 1 tbsp split moong dal (split green gram lentils)
  • 1/2 cup zucchini, grated and squeezed
  • 1/2 cup carrots, grated and squeezed
  • 1/2 cup red or green peppers, finely chopped
  • 2 tbsp cilantro (coriander) leaves
  • 3-4 dry red chilies
  • 6-8 curry leaves
  • 1 inch ginger
  • 1/2 tsp cumin seeds (jeera)
  • pinch of asafoetida powder (hing) – optional
  • 1/2 tsp garam masala (ground spice blend) – optional
  • oil or ghee
  • salt to taste
Dip
  • 1/4 cup coconut, grated,  frozen or fresh
  • 1/2 cup cilantro (coriander) leaves
  • 1/4 cup mint
  • 1/4 cup yogurt
  • 3-4 cashew (optional)
  • 3-4 almonds (optional)
  • 2-3 green chilies
  • 1 inch ginger
  • lemon, according to the sourness of the yogurt
  • salt to taste
Relish
  • 1 cup boiled corn, fresh / frozen / can
  • 1/2 cup cherry tomatoes, cut in to half
  • 2 tbsp cilantro, chopped
  • 1 tsp lemon juice
  • salt to taste

Directions

  1. Wash and soak all dals (lentils) and rice together with enough water for 4-6 hours or overnight.
  2. Then drain the water and again wash the dals 2-3 times. Grind them with red chilies, curry leaves, ginger, cumin seeds and just enough water to make a medium consistency coarse paste. Add salt, garam masala and hing (optional).
  3. Add all vegetables to the batter. Save some veggies to put on top of the pancake.
  4. Next we will make the dip. Put everything in the grinder except yogurt, salt and lemon. Grind to a smooth consistency. If required add some water, just to help you grind. Don’t make it too runny.
  5. Empty it in a bowl and add yogurt, lemon and salt according to taste.
  6. For the relish, mix corn, tomatoes and cilantro. Add lemon juice and salt according to taste.
  7. Now we will start making the pancakes. Heat the pan. Once it is hot, pour in 1 to 2 tablespoons of batter in the pancake rounds on the pan in the thickness you want. Put some vegetables on top too.
  8. Drizzle some oil around the pancake and allow to cook for 1 minute or till it turns golden brown . Turn over and add some oil on other side too and cook till it’s well done.
  9. Your pancakes are ready. Remove to a plate, stack 3 pancakes together and serve them with dip and relish.

Recipe Notes:

  • It makes a great appetizer for any party. Just serve a single pancake and dress it with dip and relish on top.

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.  You can also find me on Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Saffron-Rose Coconut Ladoo

Creamy coconut milk ladoos with a silky center rolled in toasted coconut and made two ways! The rose-coconut ladoo is made with rose syrup and has the most aromatic, heavenly presence. The saffron-coconut ladoo boasts a vibrant hue of yellow and mellow flavors. Perfect for festivals or just to sweeten your palette these little beauties take just about 15 minutes!

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These ladoos can be made in two different ways – 1) traditional recipe or  2) quick 15 minutes truffle style recipe.

Saffron Coconut Ladoo (traditional style)

  • Servings: 10-12
  • Print

Ingredients

Ladoo
  • 2 cups coconut,  desiccated or fresh
  • 1 cup milk
  • 3/4 cups condensed milk
  • 10-12 saffron strands,  soaked in warm milk
  • 1/2 tsp cardamom powder
  • 2 tsp ghee
Garnish
  • 2 tbsp desiccated coconut
  • few saffron strands, soaked in warm milk

Directions

  1. Heat ghee in the pan,  add coconut and let it roast for few minutes. Don’t let it turn brown.
  2. Now, add milk and condensed milk. Stir well and cook this mixture on low flame.
  3. When you see the mixture has begun to thicken, add cardamom and soaked saffron. Then keep on stirring.
  4. When the mixture begins to leave the sides of the pan and you start seeing some coconut fat and ladoo mixture coming together,  switch off the flame. Don’t over roast the mixture, otherwise it will turn too dry for making ladoos.
  5. Empty the mixture on a plate and let it cool a little . Then you can start making ladoos.
  6. Take a small amount of mixture in your palm and roll them in small to medium balls.
  7. After all the ladoos are made, roll them in desiccated coconut evenly.
  8. Place them in muffin liners .Garnish with a saffron dot on top.  Ladoos are ready to serve. Enjoy!!.

Recipe Notes:

  • Ladoos will stay good for 3-4 days in the refrigerator.
  • You can also make rose ladoos with the same procedure. In step 3, instead of adding saffron, just add 2 tsp rose syrup (Roohafza) or rose essence/rose water and few drops of red food color.


Rose Coconut Ladoo (quick truffle style)

  • Servings: 8-10
  • Print

Ingredients

Ladoo
  • 1 1/2 cups coconut,  desiccated or fresh
  • 1/2 cup condensed milk
  • 2 tsp rose syrup (Roohafza) or rose essence/rose water and few drops of red food color
  • 1/2 tsp cardamom powder
  • 1 tsp ghee
Garnish
  • 2 tbsp desiccated coconut

Directions

  1. Heat ghee in the pan,  add coconut and let it roast for few minutes. Don’t let it turn brown.
  2. Add condensed milk and cook the mixture for another few minutes till it starts coming together and starts leaving the sides of the pan. When it is done, switch off the flame.  Don’t over roast the mixture, otherwise it will turn too dry for making ladoos.
  3. Take it out in a bowl . Add cardamom powder.
  4.  Now, add rose syrup . If you are adding rose syrup then no need to add red color. It will automatically make the mixture pink. But, if you  are adding rose water/rose essence, then you have to add few drops of red color to make it pink.
  5. Empty the mixture on a plate and let it cool a little . Then you can start making ladoos.
  6. Take a small amount of mixture in your palm and roll them in small to medium balls.
  7. After all the ladoos are made, roll them in desiccated coconut evenly.
  8. Place them in muffin liners. Garnish with rose petals, if you want. Ladoos are ready to serve. Enjoy!!.

Recipe Notes:

  • Ladoos will stay good for 3-4 days in the refrigerator.
  • You can also make saffron ladoos with the same procedure. In step 4, instead of adding rose syrup, just add 10-12 strands of saffron soaked in 1 tsp milk.


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Turmeric Ginger Lemon Morning Tea

Turmeric Ginger Lemon Morning Tea

Start your morning with this amazing detox tea! 🍋🍯 Freshly diced turmeric, lemon, ginger, and a drizzle of honey are all there to provide a healthy start to your day!! It can be stored for weeks and offers wonderful gastrointestinal benefits.

STEP BY STEP:

Turmeric Ginger Lemon Morning Tea

HEALTH BENEFITS:

Turmeric is a powerful antioxidant that reduces inflammation, relieves symptoms of arthritis and protect against skin diseases. It contains lots of essential minerals, including: calcium, copper, fiber, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc. It is also rich in vitamin C, D, K, and several B-vitamins. Turmeric has antibacterial, antiviral and anti-fungal properties, useful for strengthening the immune system.
Turmeric Ginger Lemon Morning Tea
Ginger contains at least twelve types of antioxidants, making it useful for treatment of a wide range of disorders. It is used widely for its medicinal properties. A ginger infusion is an effective way to relieve fever and flu symptoms or fight off a cold.
Turmeric Ginger Lemon Morning Tea
Lemon, rich in vitamin C, is known for its therapeutic property since generations. It helps strengthen your immune system, cleanse your stomach, and is considered a blood purifier. It is a powerful antioxidant that increases circulation and reduces inflammation. Lemon juice helps cure problems related to indigestion and constipation. Add a few drops of this citrus fruit juice to your dish and it will aid in digestion.
Turmeric Ginger Lemon Morning Tea
Honey is rich in antioxidants, many of which have been linked with reduced risk of heart disease. It boosts the immune system and inhibits production of stress hormones. Applying honey to the skin has been used to heal wounds and burns since ancient Egypt, and is still being used today. It also acts as a natural cough suppressant.

Turmeric Ginger Lemon Morning Tea

Ingredients

  • 1 cup turmeric, peeled and finely chopped
  • 1 cup ginger, finely chopped
  • 1 1/2 cup honey
  • 4 lemons, peeled and finely chopped
  • 2 lemons for juice

Directions

  1. Wash turmeric and ginger. Leave them on a plate for 2-3 hours to air dry.
  2. Take a large mason jar,  dry and sterilize it. All the ingredients and the jar should be completely dry for preserving the tea.
  3. Add ginger, turmeric, lemons,  lemon juice and honey to the jar. Mix well.
  4. Your can use the tea immediately, but for more probiotic properties and health benefits,  let it ferment for 2-3 days on the kitchen counter. Then store it in the fridge.
  5. To preserve the tea for a longer time, I take out 5-7 days quantity in a separate jar for daily use. Otherwise opening and taking directly from the main jar every day will reduce its life.
  6. Every morning, mix 1 to 2 teaspoonful of tea with warm water and enjoy!!

Recipe Notes:

  • Make sure that you use a completely dry spoon when taking the tea out of the jar.
  • Wear gloves while using turmeric, otherwise it will stain your hands.
  • I used Vidalia Chop Wizard for chopping turmeric and ginger.


Turmeric Ginger Lemon Monring Tea