Naturally Nidhi

Latest Posts

One-Pot Spanish Vegetable Paella - delicately flavored with saffron, paprika, and turmeric, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices and bask in Spanish sun, all from the comfort of your home!

One-Pot Vegetable Spanish Paella

Published by Aryav Bothra

One-Pot Vegetable Spanish Paella – delicately flavored with saffron, paprika, and turmeric, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices of Spain and bask in Spanish sun, all from the comfort of your home!

Everyone is looking for an escape these days. Whether it’s watching travel videos or looking back at pictures from past trips, people can’t wait to go back and explore the world. So, if you’re feeling a tired of being stuck at home, here’s my vegetable paella recipe for a little taste of Spain!

I went to Spain last summer and, by far, paella is the most delicious thing I tasted there. My version has red bell peppers, leeks, green beans, peas, and onions for an added level of freshness and crunch! In terms of the spices, I’ve kept it classic with some Spanish paprika, saffron, and turmeric — just the essentials!

A creamy fusion of crisp veggies and light, spicy flavors, there’s no better way to beat the quarantine blues than some homemade paella!

5 from 2 votes

One-Pot Vegetable Spanish Paella

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Delicately flavored with saffron and paprika, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices and bask in Spanish sun, all from the comfort of your home!

Course: Dinner, Lunch, Main Course

Cuisine: Spanish

Keyword: one pot

Servings: 6

Calories: 353 kcal

Author: Aryav Bothra

Ingredients

2 cups short grain rice
6-8 cups vegetable broth , or water
3 tbsp olive oil
4 cloves garlic , minced
1 small red onions , finely chopped
1/2 cup leeks , chopped (optional)
1/3 cup red bell peppers , diced
1/3 cup green beans , diced
3 tbsp tomato paste
4 tbsp peas , steamed or boiled
1 tbsp paprika
1/2 tsp red chili flakes
1/4 tsp saffron , soaked in 1 tsp warm water
1/2 tsp turmeric powder
1/4 tsp dried rosemary
1/4 cup lemon juice
crushed black pepper , to taste
salt , to taste

Instructions

Heat up the olive oil in a large saucepan and then add in the onions, leeks, and garlic. Sauté for 3-5 minute later on medium heat until golden brown.
Add in the short grain rice and toast until golden, about 2-3 minutes. In a another pot, heat up your vegetable broth or water.
Once the rice is toasted, begin ladling in the broth, just enough to cover the rice at first.
Stir often until most of the water is absorbed and then add a few more ladles and repeat the process.
About 5-7 minutes into this process, add in your bell peppers, green beans, saffron, paprika, red chili flakes, rosemary, turmeric, salt, black pepper, and lemon juice.
Continue the process of adding the broth or water and stirring till absorbed and then adding more, until the rice is fully cooked and fluffy.
Just before serving, you can stir in the peas or, if you prefer, you can just use them as a garnish! Serve with a lemon wedge and enjoy!

Recipe Notes

Bomba rice is a short grain rice traditionally used in paella. However, you can substitute with any other short-grain rice.

Nutrition Facts

One-Pot Vegetable Spanish Paella

Amount Per Serving

Calories 353 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1011mg44%

Potassium 272mg8%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

Vitamin A 1748IU35%

Vitamin C 24mg29%

Calcium 25mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Tandoori Paneer Bowl

Published by Nidhi Bothra

Tandoori Paneer Bowl – In such challenging times, there’s nothing like the comfort of tender paneer in a classic makhani sauce. This super simple version served on a bed of rice is sure to be a hit even with your kids!

The gravy has a creamy, velvety texture that just envelopes the paneer in a warm hug. The delicate heat from the Kashmiri red chili just tickles the back of your throat and allows the rest of the spices to really shine through!

Paneer is a staple ingredient in any Indian kitchen! It’s loved by adults and kids equally, making it the perfect family pleaser while we’re all at home!

If you liked this recipe, make sure to check out my other paneer and rice dishes:

4.5 from 2 votes

Tandoori Paneer Bowl

Prep Time

15 mins

Cook Time

30 mins

Tandoori Paneer Bowl - there’s nothing like the comfort of tender paneer in a classic makhani sauce. This super quick version served on a bed of some rice is sure to be a hit even with your kids!

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: bowl

Servings: 4

Calories: 594 kcal

Author: Nidhi Bothra

Ingredients

Paneer Gravy:

5 medium tomatoes , diced
1 medium onions , diced
4 cloves garlic , chopped
1 inch ginger , chopped
1 tsp green chilies , chopped
1 cup water
1 small bay leaves
1 black cardamom
1 cinnamon sticks
2 cloves
1 tsp butter
8-10 cashews , or peeled almonds or 3 tbsp almond flour

Paneer Tadka:

2 tbsp oil
1 tbsp butter
1 1/2 tsp kashmiri red chili powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp kasoori methi
1/2 tsp garam masala
1/4 tsp cardamom powder
1/2 cup milk , or 1/4 cup cream
1/2 tsp sugar
salt , to taste

Paneer Marinade:

2 1/2 cup paneer , diced
1 tbsp yogurt
1/2 tsp roasted gram flour
1 tsp mustard oil
1/2 tsp red chili powder
1/2 tsp garam masala
pinch turmeric powder
salt , to taste

Jeera Rice:

1 1/2 cup basmati rice
3 cups water for stovetop or 1 3/4 cup water for instant pot
2 tbsp ghee , or oil
1 green chilies , halved
1 1/2 tsp cumin seeds
1 bay leaves
4 green cardamoms
1 cinnamon sticks
2 cloves
1 strand mace (javitri)
salt , to taste

Instructions

Tandoori Paneer:

Mix together the paneer with all of the marinade ingredients, cover it and leave it for 1 hour in the fridge.
Meanwhile, in a heavy-bottomed saucepan, boil together all the gravy ingredients for about 10 minutes on medium heat. Make sure to keep the pan covered.
Remove from the heat when the nuts and tomatoes are tender and remove the black cardamom, cinnamon stick, cloves, and bay leaf.
Let the mixture cool and then blend it until creamy. If you feel the purée is too dry, add in a little water to smooth things out.
Heat up the oil and butter in a saucepan and add in the purée. Let the puree come to a boil.
Now add in the rest of the tadka ingredients including the milk or cream. Cook covered for 10 minutes on a medium flame.
While the gravy is simmering, roast the marinated paneer in pan with some ghee or oil for about 5 minutes until the coating is done. Don’t over sauté the paneer because otherwise it will become hard.
When the gravy is done, add in the paneer.
Serve warm with your choice of rice and a simple salad! Enjoy!

Jeera Rice (Stovetop):

Wash the rice a few times until the water runs clear. Then soak it in water for 10 minutes and drain. In a pot heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and then cook covered on low to medium heat until the water is absorbed and the rice is cooked.

Jeera Rice (Instant Pot):

Wash the rice a few times until the water runs clear. Turn the instapot on sauté mode and heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and put on the lid and move the vent to sealing. Pressure cook on high pressure for 5 minutes. Then let it sit for 10 minutes before doing a quick release.

Recipe Notes

I used milk instead of cream to keep it healthier and it still turned out super creamy!
Use a little bit of water to thin the gravy to your desired consistency if you find it has become dry or if you’re reheating.

Nutrition Facts

Tandoori Paneer Bowl

Amount Per Serving

Calories 594 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 23g144%

Cholesterol 98mg33%

Sodium 136mg6%

Potassium 525mg15%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 8g9%

Protein 24g48%

Vitamin A 1416IU28%

Vitamin C 26mg32%

Calcium 784mg78%

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 and share your creation with me!

One Minute Chocolate Mug Cake

Published by Nidhi Bothra

Perfect for those sweet-tooth cravings, this One Minute Chocolate Mug Cake is the dessert of your dreams! With a decadent dark chocolate flavor that comes together in just a few minutes, there’s no easier cake to snack on!

Like any other recipe that can be made in under 5 minutes, this mug cake is cooked using a microwave. But there’s no compromise on flavor or taste, this cake is the real deal.

So whenever you get a late night sweet-tooth craving or you’re just in the mood for some chocolate cake, look no further than this super simple recipe!

HOW TO MAKE 1 MINUTE CHOCOLATE MUG CAKE:

Sift the dry ingredients! Sift the flour, cocoa powder, and baking powder using a sieve to aerate the cake for a fluffy end result.

Add other ingredients! Add in the milk, oil, vanilla essence, sugar, and salt.

Make the batter! Mix till combined and then fold in the chocolate chips.

Pour in a mug! Pour the batter into a slightly greased mug.

Cook! Microwave for 60 seconds or until properly cooked.

Serve warm! Enjoy it warm with some ice-cream or fresh fruits!

5 from 5 votes

One-Minute Chocolate Mug Cake

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

Perfect for those sweet-tooth cravings, this One-Minute Chocolate Mug Cake is the dessert of your dreams! With a decadent dark chocolate flavor that comes together in just a few minutes, there’s no easier cake to snack on!

Course: Dessert

Cuisine: American

Keyword: cake, easy

Servings: 1

Calories: 325 kcal

Author: Nidhi Bothra

Ingredients

3 tbsp all purpose flour
1/2 tsp baking powder
1 tbsp cocoa powder
1 tbsp sugar
pinch salt
3 tbsp milk
1 tbsp oil
1/4 tsp vanilla essence
1 1/2 tbsp chocolate chips

Instructions

In a small mixing bowl, sift together the flour, coca powder, and baking powder.
Mix in the sugar, salt, milk, oil, and vanilla essence and stir till combined.
Fold in the chocolate chips and pour the batter into a slightly greased mug.
Microwave for 1 minute (varies based on the power of your microwave). To check if the cake is done, insert a knife into the cake and if it comes out clean, it’s ready to eat!
Serve warm with some ice-cream or fresh fruits and enjoy!

Nutrition Facts

One-Minute Chocolate Mug Cake

Amount Per Serving

Calories 325 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 485mg21%

Potassium 139mg4%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 18g20%

Protein 6g12%

Vitamin A 50IU1%

Calcium 344mg34%

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 and share your creation with me!

Minestrone Soup

Published by Nidhi Bothra

Minestrone Soup, a medley of colorful vegetables and fun-shaped pasta submerged in a delicate broth; in times like these, nothing beats the comfort of a classic bowl of soup!

I made this classic minestrone soup for lunch today. This super light soup with pasta and chickpeas is filling at the same time. Soups are a great detox for the body and by fortifying it with some protein and carbs, it’s becomes a full meal!

Minestrone is such a classic soup that’s enjoyed at fine-dining Italian restaurants, so why not have it at home? With everything going on, it’s great to just unwind and spend some time relaxing and cooking up this delicious recipe!

5 from 4 votes

Minestrone Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Classic minestrone soup - a medley of colorful vegetables and fun-shaped pasta submerged in a delicate broth.

Course: Soup

Cuisine: Italian

Keyword: healthy, protein

Servings: 4

Calories: 218 kcal

Author: Nidhi Bothra

Ingredients

3/4 cup orecchiette pasta , or any available pasta
2 tbsp garlic , finely chopped
1/3 cup red onions , finely chopped
1/4 cup green beans , sliced
1/3 cup carrots , diced
1/3 cup corn
1/2 cup chickpeas (garbanzo beans) drained and rinsed
1/3 cup spinach , frozen or fresh
3/4 cup tomatoes , crushed
3/4 cup tomato puree
1/2 tsp red chili flakes
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp dried basil
1/2 tsp black pepper
1/4 cup parmesan cheese , grated
2 tbsp olive oil
4 cups vegetable broth , or water
salt , to taste

Garnish:

basil , fresh and finely chopped
truffle oil

Instructions

Heat the olive oil in a heavy-bottomed saucepan and sauté the garlic and onions for 3 minutes on medium heat.
Add in the green beans, carrots, corn, spinach, and chickpeas. Sauté for 5 minutes and then add in all of the spices. You can also use 1 ½ tbsp of mixed italian seasoning instead of individual spices.
Sauté the spices until fragrant, about 2-3 minutes.
Pour in the crushed tomato and tomato purée and bring to a simmer.
Once at a slow boil, add in the broth or water and parmesan cheese, cooking for another 5-7 minutes.
Meanwhile, boil the orecchiette in some salted boiling water in another small pot. Drain and keep aside when al-dente as per the packet instructions.
In small serving soup bowls, add in a few spoons of the pasta and then ladle on the minestrone soup on top.
Garnish with fresh basil and truffle oil. Serve warm and enjoy!

Nutrition Facts

Minestrone Soup

Amount Per Serving

Calories 218 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 4mg1%

Sodium 647mg28%

Potassium 648mg19%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 10g11%

Protein 11g22%

Vitamin A 2454IU49%

Vitamin C 15mg18%

Calcium 135mg14%

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 and share your creation with me!

Orange Avocado Salad

Published by Nidhi Bothra

A simple snack to keep your immunity levels high during those late afternoon pangs! It’s a quick mix of blood oranges, avocado, and basil with a simple dressing of honey, extra-virgin olive oil, and spices on a bed of microgreens!

5 from 2 votes

Orange Avocado Salad

Prep Time

10 mins

Total Time

10 mins

A simple snack to keep your immunity levels high during those late afternoon pangs! It’s a quick mix of blood oranges, avocado, and basil with a simple dressing of honey, extra virgin olive oil, and spices on a bed of microgreens!

Course: Salad, Snack

Cuisine: American

Keyword: avocado, easy, fruits, quick

Servings: 4

Calories: 95 kcal

Author: Nidhi Bothra

Ingredients

1 blood orange , sliced
1 tangerine , sliced
1 avocados , sliced
1/4 cup microgreens
2 tbsp extra vigin olive oil
1 tsp honey
1 tbsp lemon juice
1/2 tsp mixed herb blend
pinch chia seeds
pinch hemp seeds
salt , to taste
black pepper , to taste

Instructions

Lay the sliced oranges and avocados on a plate.
Mix together the dressing ingredients and drizzle it on top of the fruits.
Garnish with chia and hemp seeds and enjoy!

Nutrition Facts

Orange Avocado Salad

Amount Per Serving

Calories 95 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 3mg0%

Potassium 280mg8%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 4g4%

Protein 1g2%

Vitamin A 223IU4%

Vitamin C 14mg17%

Calcium 14mg1%

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 and share your creation with me!

Tomato Basil Soup

Published by Nidhi Bothra

Few dishes are as nostalgic and comforting as a simple tomato soup. With fresh basil, roasted garlic and infused with Parmesan, this flavorful take on a classic is nothing short of heavenly!

The soup’s base — like many other classics — begins with a mirepoix: a mixture of onions, celery, and carrots. Sauté them until golden brown in some Italian olive oil and it becomes impossible for this soup not to taste impeccable!

A few other flavor secrets this soup has up its sleeve include allowing a Parmesan rind to simmer with the soup and roasting the dried herbs with the mirepoix. A Parmesan rind is often thrown out, but a tomato soup is the perfect way to use every last bit of precious, cheesy goodness by allowing it to infuse within the soup. Likewise, by roasting the dried herbs as opposed to just adding them into the broth, it allows them to release all of their oils and really add to the dish.

With the ever-so-slightly warming weather, hopefully this will be the last month for soup season, and there’s not better soup than this one to savour the end of winter! A delicious tomato base paired with roasted vegetables, Parmesan, and herbs, this soup is a warm hug you’ll be waiting to melt into!

HOW TO MAKE TOMATO BASIL SOUP:

Roast the tomatoes! Cut fresh tomatoes in half, line them up cut-side up in baking tray and roast with olive oil, salt, and pepper.
Make the mirepoix! Roast garlic, shallots, celery and carrots with some olive oil in a pan. Add in basil, oregano, chili flakes and cook till fragrant.
Add the tomatoes! Pour in the tomatoes and cook until at a gentle boil. Then add water and Parmesan rind and cook covered until tomatoes are tender.
Blend it up! Once the tomatoes are tender, blend it to your desired consistency.
Add other essential ingredients! Stir in almond milk, salt, pepper, and lemon juice and remove the Parmesan rind. Infuse and simmer 5 minutes.
Garnish and serve! Top it off with basil, almonds, Parmesan and microgreens and serve warm.

5 from 1 vote

Tomato Basil Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Few dishes are as nostalgic and comforting as a simple tomato soup. With fresh basil, roasted garlic and infused with parmesan, this soup is a warm hug you’ll be waiting to melt into!

Course: Soup

Cuisine: American

Keyword: easy, quick

Servings: 6

Calories: 83 kcal

Author: Nidhi Bothra

Ingredients

6 tomatoes , roasted and cut in half or 1 1/2 cans of diced tomatoes
1 shallots (onions) , diced or yellow onions
4 cloves garlic , minced
2 sticks celery , diced
1 carrots , diced
1 tsp red chili flakes
1 tsp oregano
1 tsp basil , fresh or dried
1 parmesan rind , optional
2 tbsp olive oil
4 cups water
1/2 cup almond milk
1/4 cup lemon juice
salt , to taste
crushed black pepper , to taste

Garnish:

basil
parmesan cheese , shaved
microgreens
almonds , slivered

Instructions

If fresh roasting the tomatoes, half them and lay them on a lined baking tray with the cut-side facing up. Drizzle 1 tbsp of olive oil and sprinkle salt and pepper, and bake for 15 minutes at 350^oF.
Heat the oil in a heavy-bottomed saucepan on medium heat. Add in the garlic, shallot, carrot, and celery and sauté until golden brown.
Add in the chili flakes, oregano, and basil and cook 1-2 minutes until fragrant.
Pour in the diced tomatoes (canned or fresh roasted) and simmer for 5 minutes. Once at a gentle boil, add in the water and Parmesan rind (optional) and cook covered for 7-8 minutes.
Once the tomatoes are softened, blend the soup to your desired consistency using a blender or immersion blender.
Add in the almond milk, salt, pepper, and lemon juice and remove the parmesan rind.
Allow to infuse and simmer for 4-5 minutes and then the soup is ready to serve!
Garnish with some hand-torn basil, shaved Parmesan, slivered almonds, microgreens and enjoy!

Nutrition Facts

Tomato Basil Soup

Amount Per Serving

Calories 83 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 66mg3%

Potassium 398mg11%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 2882IU58%

Vitamin C 23mg28%

Calcium 60mg6%

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 and share your creation with me!

Banana Bread Granola

Published by Nidhi Bothra

If you like banana bread, you will love this easy banana bread granola recipe! Featuring hints of cinnamon and bursts of banana, this granola is a perfect mix of nutty undertones and a spiced flavor that has pumpkin seeds, almonds, and chia seeds. It’s a super nutritious take on granola that not only tastes heavenly, but provides a healthy source of fats, omega-3, and fiber.

The body of the granola is constituted of old fashioned oats, nuts, and seeds that contribute this deep, rich flavor. Brought to life with the maple syrup, cinnamon, and cocoa, it’s hard not to savor the granola in all its delicious glory.

In addition to the full-bodied flavor, it’s super quick to whip up, coming together in about 30-35 minutes with no supervision required! It can be paired with yogurt or fruit for a simple breakfast or after school snack!

This granola is also packed full of healthy, unsaturated fats and fiber that help to lower your cholesterol and boost your digestive system. There’s a plethora of vitamins and minerals from Vitamin D to magnesium that will maintain your skin and bones health!

STEP BY STEP VIDEO:

5 from 1 vote

Banana Bread Granola

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Deceptively easy and undeniably flavorful, this Banana Bread Granola features nutritious walnuts, almonds and chia seeds. Bursts of banana and hints of cinnamon make this nutritious granola, the perfect way to start your day.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: healthy

Servings: 10 (1/2 cup serving)

Calories: 275 kcal

Author: Nidhi Bothra

Ingredients

3 cup old fashioned rolled oats
1/2 cup walnuts , roughly crushed
1/4 cup almonds , slivered
1 banana , mashed
1/2 cup maple syrup
1 tsp cacao powder , or cocoa powder
1 tsp cinnamon pwder
1/4 cup coconut oil
1/4 cup dark chocolate chips
1/2 cup banana chips
1 tbsp hemp seeds
1 tbsp chia seeds
2 tbsp pumpkin seeds
1/2 tsp sea salt
1 tsp vanilla essence , or banana essence

Instructions

Preheat an oven to 325^oF or 160^oC.
In a large bowl, mix together all of the ingredients except the chocolate chips, and banana chips.
Spread the granola on a parchment lined baking tray and bake for 25-30 minutes or until golden brown. Make sure to mix in between.
Once finished baking, mix the banana chips and bake for 5 more minutes.
Remove from the oven and let the granola cool for 10 minutes. Then add in the chocolate chips.
Granola will still be somewhat soft. Let it cool for another 15 minutes.
After cooled, gently break apart any large clumps into more bite sized pieces and store the granola in an airtight jar.

Recipe Video

Recipe Notes

If you like your granola sweeter, then add 2 tbsp coconut sugar or brown sugar.
If you want your granola to be more clustered then only toss once while baking.

Nutrition Facts

Banana Bread Granola

Amount Per Serving

Calories 275 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 1mg0%

Sodium 125mg5%

Potassium 290mg8%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 10g11%

Protein 7g14%

Vitamin A 15IU0%

Vitamin C 1mg1%

Calcium 69mg7%

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 and share your creation with me!

Mediterranean Buddha Bowl

Published by Nidhi Bothra

A colorful mix of roasted cauliflower, fresh vegetables, and a medley of sauces, this Mediterranean Buddha Bowl is a great mix of textures and flavors. With savory, sweet, and deeper notes all finding their way through, it’s not only appetizing to look at, but super healthy!

This bowl is a super simple mix of a fresh parsley salad, pickled purple cabbage, falafel, hummus, olives, beet and yogurt tahini, roasted cauliflower, and quinoa brown rice! The fresh veggies add a nice lightness to the dish that complements the deeper flavor of those gorgeous, golden brown falafels. The hummus and two types of tahini are a zingy dressing to tie this bowl together and really just add a great nutty aroma.

A perfect weeknight dinner that features so many vegetables and healthy fats and can be thrown together in an hour, this Mediterranean Buddha Bowl is truly a trick you need to have up your sleeve!

4.75 from 4 votes

Mediterranean Buddha Bowl

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

This healthy Mediterranean Buddha Bowl with roasted cauliflower, falafels, hummus, olives, beetroot tahini and a medley of vegetables is served with quinoa brown rice. Packed full of flavors, this is an easy to make recipe for a nutritious meal!

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Keyword: bowl, healthy

Servings: 4

Calories: 568 kcal

Author: Nidhi Bothra

Ingredients

Cauliflower:

1 cauliflower , broken into florets
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp lemon zest
2 tbsp zaatar seasoning
2 tsp turmeric powder
1/2 tsp paprika
salt , to taste
black pepper , to taste

Falafel:

1 1/2 cup chickpeas (garbanzo beans) , soaked overnight
1/2 cup onions , diced
1 cup parsley , chopped
1 cup cilantro , chopped
3 cloves garlic , chopped
1 green chili , chopped
1 tsp roasted cumin powder
1/2 tsp cardamom powder
1/2 tsp baking soda
2 tbsp besan (chickpeas flour)
2 tsp sesame seeds
salt , to taste
black pepper , to taste
oil , for frying

Hummus:

1 1/2 cup chickpeas (garbanzo beans) , boiled and drained
3 cloves garlic
2-3 tbsp lemon juice
1/3 cup tahini paste , store bought or see notes for recipe
2 tbsp olive oil
1/2 tsp cumin powder
2 tbsp water , or as needed
salt , to taste

Yogurt Tahini :

1/2 cup hung curd or greek yogurt
2 tbsp tahini paste , store bought or see notes for recipe
1 tbsp lemon juice
salt , to taste
pinch sugar

Beet Tahini:

1/4 cup hung curd or greek yogurt
3 tbsp tahini paste , store bought or see notes for recipe
1 tbsp lemon juice
1 small beetroot , boiled and diced
1 clove garlic
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
salt , to taste
pinch black pepper

Tomato-Parsley Salad:

1/2 cup cherry tomatoes , quartered
3/4 cup parsley , finely chopped
2 tbsp olive oil
1 tsp lemon juice
salt , to taste
black pepper , to taste

Purple Cabbage Salad:

2 cups purple cabbage , shredded
1/4 cup vinegar
1/4 cup water
1 tsp salt
1 tsp sugar

Quinoa-Brown Rice:

1 cup quinoa brown rice blend

Others:

kalamata olives
feta cheese , cubed
pita bread , toasted

Instructions

Cauliflower:

Mix the cauliflower florets along with the oil, lemon juice, lemon zest, and seasonings.
Transfer to a lined baking tray and bake for 15 minutes at 350^oF/180^oC till golden in color. Make sure to toss the florets half way through.

Falafel:

Blend the chickpeas, onion, parsley, cilantro, garlic, chili, and spices using a food processor into a grainy paste.
Mix in the gram flour, sesame seeds and baking soda and transfer to a separate bowl.
Refrigerate the mixture for at least 30 minutes (ideally an hour).
Once chilled, heat up some cooking oil in a large saucepan. Now, form small balls or patties using the mixture. They should be about 1 inch in diameter.
Fry until golden brown or until crispy! You can also pan fry them with a splash of olive oil and a hot skillet, again cooking them until crispy. Baking would also work great, just cook for 25-30 minutes on 425^oF.

Hummus:

Blend all the ingredients using a food processor until fairly smooth. Add more water as needed to adjust the consistency.

Yogurt Tahini:

Blend everything until smooth using a food processor.

Beet Tahini:

Blend everything until smooth using a food processor.

Tomato-Parsley Salad:

Mix together all the ingredients until well combined.

Purple Cabbage Salad:

Mix together all the ingredients and chill for at least 1 hours prior to serving.

Quinoa-Brown Rice:

Cook quinoa - brown rice according to the package instructions

Assemble:

Take six bowls, divide everything equally and serve right away. If you are making it in advance, store everything separately and then assemble just before serving.

Recipe Notes

Tahini Paste Recipe - 1 cup toasted white sesame seeds, 2 tbsp olive/grapeseed/avocado oil and salt. Blend sesame seeds and salt in a blender or food processor, taking breaks in between. Slowly add oil to encourage the seeds to blend, which take a few minutes. When you have a smooth paste at your desired consistency, store it in an airtight container.
Don't restrict yourself to quinoa brown rice blend. You can use any grain you love - couscous, millet, farro, brown rice, quinoa or your favorite grain.

Nutrition Facts

Mediterranean Buddha Bowl

Amount Per Serving

Calories 568 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 5g31%

Cholesterol 1mg0%

Sodium 425mg18%

Potassium 1684mg48%

Carbohydrates 64g21%

Fiber 24g100%

Sugar 20g22%

Protein 20g40%

Vitamin A 2355IU47%

Vitamin C 108mg131%

Calcium 286mg29%

Iron 10mg56%

* 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 and share your creation with me!

Methi Garlic Pakoda Chaat

Published by Nidhi Bothra

Featuring bold flavors, dynamic dips, and a variety of textures, this Methi Garlic Pakoda Chaat is a perfect appetizer for any party! With lentil fritters (pakodas) that are fried to perfection, a zesty herb and lemon yogurt, and array of chutneys, there’s no better combination of flavors!

The pakoda magic all starts with aromatics like green garlic and spring onions and a mix of lentils. Once they’re fried to a golden brown crisp, all the flavors meld together and create this super savory, punchy taste. Paired with the yogurt dip that has cilantro stems, extra virgin olive oil, and a pop of lemon, the pakodas are brought to life with a splash of freshness!

Topped with garlic, cilantro, and tamarind chutneys, there’s a dynamic blend of sweet, spicy, and tangy flavors. The heat from the chutneys just tickles the back of your throat while the yogurt perfectly balances that heat. The tamarind chutney and cilantro chutney add just the perfect dash of sweet and sour that truly amplify the multidimensional complexity of this seemingly simple chaat.

A lovely medley of chutneys, pakodas, and spiced yogurt, this dish is a flavor bomb of a chaat. Fresh, tangy, and bright, it’s impossible to not feel refreshed after indulging in it!

5 from 2 votes

Methi Garlic Pakoda Chaat

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutneys for a perfect party appetizer.

Course: Appetizer, Chaat

Cuisine: Indian

Keyword: festive, party, streetfood

Servings: 8

Calories: 291 kcal

Author: Nidhi Bothra

Ingredients

Methi Garlic Pakoda Fritters:

1 cup black eyed beans , whole or split daal
1/4 cup yellow moong dal (petite split yellow lentils)
1/4 cup split green moong dal (split green gram lentils)
1/2 cup methi (fenugreek leaves) , chopped
1/2 cup green garlic , finely chopped or 3-4 cloves garlic, finely chopped
1/4 cup spring onions , finely chopped
1/4 cup cilantro , finely chopped
2 inch ginger , roughly chopped
3 green chilies , roughly chopped
1 1/2 tbsp coriander seeds , crushed
1 1/2 tbsp fennel seeds (saunf) , crushed
1 tsp cumin seeds , crushed
1 tsp red chili powder
1/2 tsp red chili flakes
1/2 tsp garam masala
2 tbsp sesame seeds
pinch asafoetida powder (hing)
salt , to taste
oil , for frying

Yogurt for Chaat:

2 cups hung curd or greek yogurt
1/2 cup tender cilantro stems , finely chopped
2 tbsp olive oil
1/4 cup milk
1 tbsp lemon zest
2-3 tbsp sugar
pinch salt
1/2 tsp garlic powder , optional

Garnish for Chaat:

Chili-Garlic Chutney:

1/2 cup red bell peppers
14 garlic cloves
1 tsp oil
1/2 tsp kashmiri red chili powder
1/2 tsp deggi mirch masala
2 tbsp lemon juice
2 tbsp water

Cilantro Chutney:

1 cup cilantro , chopped
1/2 cup mint , chopped
2 tbsp roasted peanuts
2 green chilies
1 inch ginger
2 tbsp ice water , or as required
pinch asafoetida powder (hing)
pinch salt
1/2 tsp cumin seeds
2 tbsp lemon juice

Instructions

Methi Garlic Pakoda Fritters:

Soak black eyed beans, yellow moong dal and green moong dal for 7-8 hours or overnight. Then, drain and rinse the dal thoroughly and coarsely grind it with the ginger, green chilies, and a little bit of water. A food processor works best for this as we are looking for a coarse paste.
Take out the paste into a large bowl
Mix in all the other ingredients.
Heat up some oil in a heavy-bottom saucepan and form small balls of the mixture. The balls should be 1 inch in diameter or bite-sized.
Once the oil is bubbling and slightly smoking, fry the pakodas on medium for 5-6 minutes until golden. Take the pakodas out on a plate lined with a towel or napkin to absorb any excess oil. To test if the oil is hot, drop a small piece of the batter into the oil. If the oil is ready, the batter will float to top and will not change its color immediately.

Yogurt for Chaat:

Mix everything together until well combined into a pouring consistency.

Chilli-Garlic Chutney:

Grind everything together into a thin paste and adjust seasoning to taste.

Cilantro Chutney:

Grind everything except the lemon juice into a fine paste using a food processor.
Transfer to separate bowl and mix in the lemon juice.

Chaat:

In a small cup, make a layer of the yogurt dip and then place 2-3 places of pakodas on top or skewer them onto a small stick and place on top. Garnish with pomegranate, sev, chaat masala, boondi, green chutney, tamarind chutney, and the chili garlic chutney and enjoy!

Recipe Notes

If you’re making this for a party, you can fry the pakodas up to a day before an then just reheat in oven or air fryer until crispy. They’re best served hot!

Nutrition Facts

Methi Garlic Pakoda Chaat

Amount Per Serving

Calories 291 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 135mg6%

Potassium 512mg15%

Carbohydrates 38g13%

Fiber 11g46%

Sugar 14g16%

Protein 13g26%

Vitamin A 846IU17%

Vitamin C 32mg39%

Calcium 335mg34%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Warm Sugar Free Spiced Apple Cider

Published by Nidhi Bothra

As the snow begins to fall and temperatures start to drop, this Sugar Free Spiced Apple Cider is the perfect way to warm up this holiday season! Spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness of this cider are unparalleled.

The magic all happens in the Instant Pot (or pressure cooker), where fresh red and green apples are combined with oranges, lemons, and whole spices. Simmer that away and a quick 15 minutes later, you have the most luscious, velvety, soothing drink ever imaginable. The citrus undertones lift up the spiced, deeper feeling to the cider, making for a drink that tastes very complex and nuanced.

The cider is also completely sugar-free, relying solely on the natural sugar from the dates to sweeten it. It’s super healthy and a more festive replacement for a typical morning tea as well.

Make this quick cider for a party or just to enjoy at home and savor it’s spiced, citrusy wonder!

STEP BY STEP VIDEO:

5 from 2 votes

Warm Sugar Free Spiced Apple Cider

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this sugar free apple cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Course: Drinks

Cuisine: American

Keyword: healthy, instant pot, sugarfree

Servings: 6

Calories: 85 kcal

Author: Nidhi Bothra

Ingredients

Cider:

2 red apples , diced and deseeded
2 green apples , diced and deseeded
1 orange , sliced with peel
1 inch ginger , chopped
2 cinnamon sticks
2 star anise
4 cloves
6 large dates
pinch himalayan salt
3 1/2 cups water

Garnish:

1 orange , cut into rounds
1 lemon , cut into rounds
1/4 cup cranberries , fresh

Instructions

Instant Pot - Put the cider ingredients into the instant pot and pressure cook on manual high for 10 minutes.Let it natural release.
or
Pressure Cooker - pressure cook it on high flame for one whistle and medium flame for two more. Release the pressure naturally and strain and serve.
Remove the whole spices.
Strain the cider using a strainer and mash the softened fruits with a spoon to get all of that wonderful liquid. Do not use a blender or immersion blender to purée the fruits as we want a thinner result.
Add the garnishes and serve hot!

Recipe Video

Recipe Notes

If making for a party, the cider can just be kept in the fridge and warmed up with the garnishes before serving.
If you want the cider more sour, add some lemon juice or add honey for more sweetness.

Nutrition Facts

Warm Sugar Free Spiced Apple Cider

Amount Per Serving

Calories 85 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 8mg0%

Potassium 220mg6%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 14g16%

Protein 1g2%

Vitamin A 164IU3%

Vitamin C 39mg47%

Calcium 50mg5%

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 and share your creation with me!