Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!
Tiramisu is one of my favorite deserts, and this version brightens it up with a fruity twist. With butter notes from the coffee and tartness from the strawberries cutting through the rich whipped cream, balance is this tiramisu’s speciality!
Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!
Course:
Dessert
Cuisine:
Italian
Keyword:
valentines
Custom Category:
Desserts
Servings: 8
Calories: 288kcal
Author: Nidhi Bothra
Ingredients
Vanilla Whipped Cream:
16ozheavy whipping cream, chilled
8ozmascarpone cheese, at room temperature and whipped until smooth
1tspvanilla essence
1/3cuppowdered sugar or confectioners (icing) sugar
In a chilled bowl, gently whisk chilled heavy whipping cream using an electric whisker until soft peaks form. Add in the vanilla essence and powdered sugar in between whipping. Then, gently fold in your room temperature whipped mascarpone cheese. Let sit in the fridge.
To make the coffee syrup, mix the instant coffee powder, hot water, and sugar until dissolved. Let cool until ready to assemble.
To assemble the Strawberry Tiramisu, you can either use individual serving dishes or a larger dish. Fill your vanilla cream into a piping bag. Pipe a layer at the bottom of your dish.
Dip your biscuits in the coffee mixture and then place a layer on top. Pipe another layer of cream and gently add your chopped strawberries. Add in more cream to fill the dish and use a spatula to level the top.
To garnish, add diced strawberries, edible flowers, and a dusting of cocoa powder, freeze-dried strawberry powder, and golden sprinkles. Chill for at least an hour before serving and enjoy!
Recipe Video
Recipe Notes
This can be made ahead a day before a party and kept in the fridge.
Nutrition Facts
Strawberry Tiramisu
Amount Per Serving
Calories 288Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 114mg38%
Sodium 49mg2%
Potassium 117mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 972IU19%
Vitamin C 11mg13%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
p style=”margin: 0; margin-bottom: 1.5em;”>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!
Vegetable Badam Tehri (Biryani) has its origins from the era of Indian royal kings. It is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy. Indeed it requires a bit more of time and hard work than the usual rice preparations but then trust me, the end result is worth all the efforts.
The Vegetable Badam Tehri is a perfect medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich paste of almond. It is a multi-step process where I first boiled the rice, took a healthy bunch of vegetables and cooked it in some fiery Indian spices like cardamom, shahi masala, saffron, mint to get the brilliance of bold flavors and aroma and lastly prepared a sweet composition of almonds, milk, rose water and cream called as Tehri.
With Tehri kept in between, the appeal to the biryani is added by pristinely arranging the vegetables and rice in layers and further garnishing it with some cilantro and flowers. The Vegetable Badam Tehri (Biryani) is undoubtedly a flavorful, fragrant and filling dish. Make it on a holiday for lunch and serve it piping hot to experience the genuine old-time regal touch of meals!
Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.
Course:
Dinner, Lunch, Main Course
Cuisine:
Indian
Keyword:
festive, party
Custom Category:
Dinner, Diwali, Indian Main Course, Lunch, Main Course, Rice
In a saucepan, heat up some ghee, cumin seeds, salt, black pepper, bay leaves, and rice. Toss it together lightly and top it off with mint and cilantro.
Heat a heavy bottom saucepan on medium heat and add in ghee, cumin seeds, bay leaves, dried red chili, star anise, cinnamon sticks, ginger, green chili paste, black cardamom, mace, green cardamom, and cloves. Let the spices roast for 2 minutes and add in potatoes. Sauté for 2 more minutes and then add in water and salt and cover the pot until the potatoes are fork tender.
Add in tomato purée and sauté for 2-3 minutes more. Put in the bell peppers, all the vegetables and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, coriander powder, mango powder, shahi masala, and cream. Cook for a few more minutes and the vegetables are ready!
Take another pan and add ghee, ginger, and green chili paste. Sauté it for a few minutes and add the almond paste. Lower the flame so the paste doesn’t burn, but the water evaporates. Sauté for 2-3 minutes and then add kasoori methi and cook again.
Take out 1 tsp milk and soak the saffron in it. Leave this mixture aside. Put the rest of the milk and cream into the pan and let it cook for 5-7 minutes until the tehri starts to thicken in low flame. Add in saffron milk that was prepared a little while ago. Now finish it off with the salt, sugar, turmeric powder, and shahi masala. Simmer for 1-2 more minutes and the tehri is ready.
Grease the serving dish (preferably a bundt cake pan), which should be heat safe. Soak the saffron and rose water in the milk and set aside. First, form a layer with half the rice and then make the second with all of the vegetables. Sprinkle half of the milk mixture of saffron and rose on top of the vegetables generously and then top it off with some mint and cilantro. Add in the second half of the rice and rest of the saffron-milk mixture.
Put a layer of aluminum foil on top for when you heat it in a microwave (or oven). When you’re ready to serve it, turn the biryani onto a plate and pour the tehri in the hole. Please note that the tehri should be warm and poured only when you are ready to serve, otherwise it will become dry. Garnish with cilantro and some chopped almonds and pistachios.
Crunchy Moong Sprouts Stir Fry — the perfect protein-packed meal, this stir fry features crisp veggies, golden brown paneer or tofu, and these super crunchy baked moong sprouts! Nutritious and so easy to put together, this is the ideal easy meal to cozy up to when it’s chilly or when you’re looking for something guilt-free!
WATCH HOW TO MAKE CRUNCHY MOON SPROUTS STIR FRY:
Start by taking your sprouted moong and coating it with cornstarch, rice flour, salt, red chili powder, and some oil. This is going to form a really crunchy coating for the moong that will be perfect texture for our stir fry once baked.
For the stir fry, heat some oil and in goes our aromatics and dried red chili. Once this is going, add in paneer or tofu for that extra protein and we want these to get slightly golden brown. Next, add in all of your sauces. I’ve used schezwan sauce, chili sauce, ketchup, soy sauce, vinegar, salt and sugar, and a cornstarch slurry to help this thicken up.
We’ll fold in our bell peppers and onions here at the end so they’re still super fresh and crisp. For some heat, I’ve added some Thai chili but this is totally skippable if you prefer. Finish it off with some green onions and of course our crunchy moong sprouts that are going to make this so satisfying and wholesome!
To serve this as a meal, I’ve paired this with some rice — I’ve really been loving this Korean purple rice lately. Then, garnish the stir fry with more crunchy moong, green onions, and sesame seeds. Enjoy!
Crunchy Moong Sprouts Stir Fry — the perfect protein-packed meal, this stir fry features crisp veggies, golden brown paneer or tofu, and these super crunchy baked moong sprouts! Nutritious and so easy to put together, this is the ideal easy meal to cozy up to when it’s chilly or when you’re looking for something guilt-free!
Course:
Dinner, Lunch, Main Course
Cuisine:
Asian, Fusion, Indian
Keyword:
vegan
Custom Category:
Bowls, Dinner, Healthy, Lunch, Main Course
In a bowl, gently mix together sprouted moong, corn starch, rice flour, salt, red chili powder, and oil.
Spread this moong mixture out onto a lined baking tray and bake for 15 minutes or until crispy, giving it a mix halfway through. However, be careful not to overbake the moong otherwise they’ll become chewy.
For the stir fry, heat oil in a pan and add ginger, garlic, and dried red chilies. Let them saute for a minute and add in paneer or tofu and let cook for 5-7 minutes on medium-high heat until they become golden brown.
Add in all your sauces, salt, sugar, and cornstarch slurry. If you want your stir fry to be more saucy, you can add a few more tablespoons of water. Give this a mix and add in your bell peppers and onions. The sauce will thicken quickly so we added the veggies here at the end to keep them crispy.
Fold in most of your crunchy moong (saving some for garnish) and take this off the heat.
Garnish with green onions, sesame seeds, and the rest of the crunchy moong. Serve with rice for a complete meal or even a guilt-free appetizer!
Recipe Video
Nutrition Facts
Crunchy Moong Sprouts Stir Fry
Amount Per Serving
Calories 395Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 37mg12%
Sodium 370mg16%
Potassium 446mg13%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 5g6%
Protein 15g30%
Vitamin A 331IU7%
Vitamin C 23mg28%
Calcium 320mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Herbed Olive & Pear Crinkle Cake — featuring layers of crisp and flaky phyllo pastry, cheese, sweet peppers, and sliced pear, this is a stunning sweet-savory entrée! Drizzle with honey and topped with olives, orange zest, and mint, this crinkle cake is bright and refreshing while still being so satisfying!
WATCH HOW TO MAKE HERBED OLIVE & PEAR CRINKLE CAKE:
Herbed Olive & Pear Crinkle Cake — featuring layers of crisp and flaky phyllo pastry, cheese, sweet peppers, and sliced pear, this is a stunning sweet-savory entrée! Drizzle with honey and topped with olives, orange zest, and mint, this crinkle cake is bright and refreshing while still being so satisfying!
Course:
Appetizer, Baked, Main Course
Cuisine:
American
Keyword:
party
Custom Category:
Appetizers, Baked, Main Course
Servings: 10
Calories: 275kcal
Author: Nidhi Bothra
Ingredients
Crinkle Pie:
1boxphyllo dough sheets
151" square thin slices of brie cheese, or any cheese of your choice
Thaw you phyllo pastry sheets as per package instructions.
Cream Sauce:
In a pan on medium heat, add heavy cream, milk, all the spices, and garlic. Then add in your corn starch slurry (cornstarch mixed with 1 tbsp milk). Keep stirring continuously to avoid forming lumps until it comes to a boil. Let it simmer for 5 more minutes and then switch of the gas when it comes to a maple syrup consistency. Keep it aside.
Crinkle Pie:
Pre heat your oven to 350℉/180℃.
Grease your baking dish with butter.
Lay a sheet of fill pastry on your counter with the short side facing you. Fold it using your fingers back and forth in an accordion style. Place it in your baking dish. Repeat until all the phyllo sheets are used and the pan is full. I used around 20 phyllo sheets tightly packed.
Bake it for 10 minutes at 350℉/180℃.
Remove the baking dish from the oven and arrange sliced brie cheese, red and green pears, sweet peppers, and jalapenos in between the pastry folds.
Now, drizzle butter on the top, followed by cream sauce on top.
Bake it for 20-25 minutes at 350℉/180℃ until golden brown.
Take it out from the oven and drizzle honey on top. Then sprinkle orange zest and lemon zest.
Garnish with olives, mint, parsley and roasted pistachios, drizzle more honey , and your Herbed Olive Pear Crinkle Cake is ready! Enjoy!
Recipe Video
Nutrition Facts
Herbed Olive & Pear Crinkle Cake
Amount Per Serving
Calories 275Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 403mg18%
Potassium 171mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 1500IU30%
Vitamin C 47mg57%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This decadent Veggie Makhani Shepherd’s Pie has got to be my favorite holiday entree with an Indian twist! With layers of rice in a béchamel sauce, vegetables in a velvety makhani gravy, and spiced potatoes piped on top, this is the ultimate Indian-inspired take on shepherd’s pie! With warm and cozy flavors and a stunning presentation, this is a perfect centerpiece when hosting or as an elegant meal!
WATCH HOW TO MAKE VEGGIE MAKHANI SHEPHERD’S PIE:
We’ll start our rice and béchamel layer by boiling rice with whole spices until al dente. Then, create a roux with flour and butter and once it’s frothy add in milk and whisk vigorously to get this silky sauce! Fold in blanched spinach, herbs, spices, and give it a mix. Finish with your al dente rice, cheese, and our creamy first layer is ready!
For our fire roasted makhani sauce, roast the tomatoes and red bell pepper until charred and blend all these veggies with cashews into a smooth puree! Transfer this to a pan and add in all our masalas and let this simmer to let those flavors really develop! Now, in go our veggies and paneer, garam masala, kasoori methi, and a splash of cream, and this is done!
For the potato layer, we’ll boil our potatoes with salt and then mash them along with some spices, herbs, and olive oil until super smooth!
Now, it’s time to assemble! In your baking dish, place a layer of the cheesy béchamel rice. Sprinkle a layer of any melty cheese of your choice. Then, in goes our fire-roasted makhani veggies that are slightly smoky and so rich which goes perfectly with the rice! To finish, pipe the mashed potatoes on top for a super pretty look! Bake until golden brown and your holiday dinner is all sorted!
Veggie Makhani Shepherd’s Pie — with layers of rice in a béchamel sauce, vegetables in a velvety makhani gravy, and spiced potatoes piped on top, this is the ultimate Indian-inspired take on shepherd’s pie! With warm and cozy flavors and a stunning presentation, this is a perfect centerpiece when hosting or as an elegant meal!
Course:
Baked, Dinner, Main Course
Cuisine:
British, Fusion, Indian
Keyword:
festive, party
Custom Category:
Baked, Dinner, Fusion, Main Course, Rice
1/2cupshredded cheese, I used a mix of mozzarella and parmesan
chives, finely chopped
cilantro, finely chopped
Instructions
Rice Layer:
Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the whole spices and salt. Make sure that the rice is cooked al dente i.e. only 90% cooked, to prevent the rice from turning mushy during baking. When rice is done, drain the water, discard all the whole spices and keep it aside.
Heat butter in a large saucepan and allow it to melt. Add all purpose flour and whisk the mixture so that it becomes frothy with a slight change in color. Gradually whisk in milk, making sure to eliminate lumps from the mixture. Mix in spinach (make sure it's tightly squeezed to remove all water) and all the spices. Then add in the cooked rice and cheese and fold them in gently. Use 1/2 cup milk (or as needed) to adjust the consistency of rice. Take this off the heat and set aside.
Makhani Veggies Layer:
Roast tomatoes, onions, red bell pepper, garlic, and green chilies on medium flame for about 7-10 minutes until charred. Peel the skin of the tomatoes, red bell pepper, onion, and garlic. Transfer these roasted veggies to a blender along with ginger and cashews and blend into a smooth paste.
In a pan, heat oil and add in our puree and all our spices (expect kasoori methi and garam masala). Let this cook covered on medium heat for 6-8 minutes.
Now, add in the paneer, vegetables, heavy cream, kasoori methi, and garam masala. Give this a gentle mix and take this off the heat. It's important not to overcook this as we want the vegetables to stay crisp.
Mashed Potatoes Layer:
Bring water to a boil on medium heat and add in your diced and peeled poatoes and salt. Boil this for about 15 minutes until fork tender.
Drain the potatoes thoroughly and transfer to a bowl. Using a potato ricer or strainer to mash the potatoes into a smooth, silky paste.
Mix in all the spices and your olive oil. Transfer this to a piping bag with any nozzle of your choice (I used a star nozzle). If you don't want to pipe the potatoes, you can spread them directly when assembling.
Assemble:
Take a baking dish (I used a 12" oval shaped) and place a layer of your rice. Level this gently and add a layer of cheese. Then, add a layer of your makhani vegetables and make sure this is level. On the top, pipe your mashed potatoes.
Bake at 350℉/180℃ in a pre-heated oven for 20-25 minutes until the potatoes start to turn slightly golden brown. Finish by broiling for 5 minutes to get some more color on the potatoes. Be sure to check in between and not burn the tops of the potatoes.
Garnish with chives and cilantro. Serve warm and enjoy!
Recipe Video
Recipe Notes
You can prepare this in advance. Just cover and keep it in the fridge, and bake when you are ready to serve.
Nutrition Facts
Veggie Makhani Shepherd's Pipe
Amount Per Serving
Calories 515Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 46mg15%
Sodium 937mg41%
Potassium 990mg28%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 11g12%
Protein 15g30%
Vitamin A 1506IU30%
Vitamin C 65mg79%
Calcium 323mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This Chocolate Besan Barfi Cake elevates the classic Indian mithai with a layer of decadent chocolate ganache and colorful garnish of edible flowers, chopped nuts, freeze-dried fruit, and golden varak! It’s rich, elegant and a truly picture-perfect way to celebrate the festive season!
WATCH HOW TO MAKE CHOCOLATE BESAN BARFI CAKE:
We’ll start by adding in our ghee and besan and fine sooji. We’ll roast this on low to medium heat for 10-15 minutes, pressing down with a spoon, until it changes color. The texture will be dry at the beginning but should become nice and silky.
Then we’ll fold in cardamom, saffron, finely chopped nuts, and powdered sugar. Mix everything on low heat until it starts to come together.
Transfer the besan mixture to a greased cake mold and top with saffron and cardamom. Set this at room temperature for an hour or two until firm.
Now, we’ll make our chocolate ganache for topping! We’ll melt dark chocolate with cream, and butter until it gets this beautiful silky consistency. Let this cool while our cake is setting.
Now it’s time to decorate! Spread a layer of your chocolate ganache on top of the besan barfi cake and top with chopped nuts, freeze dried strawberries, edible flowers, and golden varak and this is ready to serve!
This Chocolate Besan Barfi Cake elevates the classic Indian mithai with a layer of decadent chocolate ganache and colorful garnish of edible flowers, chopped nuts, freeze-dried fruit, and golden varak! It’s rich, elegant and a truly picture-perfect way to celebrate the festive season!
Course:
Dessert
Cuisine:
Fusion, Indian
Keyword:
festive
Custom Category:
Desserts, Diwali, Fusion, Indian Sweets
Heat a large, heavy-bottomed pan on low heat and add in the ghee.
Once the ghee has melted, add in the besan and semolina (sooji). Then, roast for at least 10-15 minutes on low to medium flame while stirring continuously until the color changes to a light almond color. The secret to making a good besan barfi is being patient and roasting it on low flame while stirring continuously. The besan will look dry in the beginning but as you continue cooking, it should become nice and silky.
Then add in cardamom powder, saffron (soaked in 1/2 tsp water), pinch of salt, and nuts (I used almonds, cashews and walnuts). Mix them well.
Now switch off the gas and mix in the powdered sugar. Make sure you grind your sugar in a mixer or food processor and use that instead of using store-bought powdered sugar.
Then turn on the gas on medium flame and roast for another 5-6 minutes until everything comes together. Don't over cook the mixture and switch off the gas as soon as the mixture starts coming together and starts releasing from the pan.
Grease a 6” round cake ring/pan (or circular mold on a greased dish) with oil (don't use ghee otherwise the cake will stick) and line it with a parchment paper. Then, add in your barfi mixture, flattening it gently with the back of a spatula. My cake was around 1½" deep.
Sprinkle some cardamom powder and saffron on top. Then keep it aside for at least 1½ to 2 hours to set (pro tip: if you want to cool it faster, after 1 hour at room temperature, you can put it in the fridge for 20 mins)
Chocolate Ganache:
Melt dark chocolate with cream, and butter until it forms a smooth mixture with beautiful silky consistency.
Cover it with a cling wrap and let it cool down completely.
Assemble the Cake:
Gently and carefully open the cake ring and remove it from the cake.
Spread the chocolate ganache on top. It's important to make sure that the cake has fully cooled down before applying the ganache.
Garnish with pistachio, almonds, pumpkin seeds, freeze dried strawberries, edible flowers, edible gold foil, and sprinkle some golden sprinkles on top. Your Chocolate Besan Barfi Cake is ready. Enjoy!
Recipe Video
Recipe Notes
The texture of besan and sooji differs from brand to brand. So depending on the texture if you think more ghee is required, add it 1 tsp at a time. We don't want the mixture to be too runny otherwise it won't set.
Nutrition Facts
Chocolate Besan Barfi Cake
Amount Per Serving
Calories 349Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 36mg12%
Sodium 28mg1%
Potassium 302mg9%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 21g23%
Protein 8g16%
Vitamin A 107IU2%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thai Paan Bites (Miang Kham) is a popular street food in Thailand. This sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!
WATCH HOW TO MAKE THAI PAAN BITES – MIANG KHAM:
To make the sauce, we’ll add water to a pan along with lemongrass and grated ginger. Then in goes our brown sugar along with peanuts for texture, toasted coconut for that subtle sweetness, shallots, spices, and tamarind pulp. Let this come to a boil and once it starts to reduce finish with lime zest for that bright flavor. Once thickened remove the lemon grass and the sauce is ready!
To assemble our platter, add your paan leaves and all our toppings. There’s crispy tofu, crushed peanuts, Thai chilies, shallots, toasted coconut, cubed lemon, and ginger. Make sure everything is very finely chopped and this is ready to serve as a fun party appetizer!
The concept of making your own paan bites is so fun especially with the perfect balance of fresh, sweet, and spicy flavors that pair so well together!
Thai Paan Bites (Miang Kham) is a popular street food in Thailand. This sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!
Course:
Appetizer
Cuisine:
Thai
Keyword:
party
Custom Category:
Appetizers, Diwali, International Cuisine
To make the sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Discard the lemon grass then transfer to a separate bowl and set aside.
To make the crispy tofu, mix together all the ingredients with the tofu. Transfer to an air fryer or oven and cook for 7-8 minutes at 350°F / 175°C until golden brown and crispy. Make sure to give them a shake about halfway through.
To assemble the paan wraps, add a few pieces of ginger, Thai chilies, and lime. Then, add a small spoonful of peanuts, crispy tofu, shallots, and toasted coconut. Finish it off with a spoonful of that sauce and enjoy!
Recipe Video
Nutrition Facts
Thai Paan Bites - Miang Kham
Amount Per Serving
Calories 184Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 454mg20%
Potassium 152mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 17g19%
Protein 6g12%
Vitamin A 59IU1%
Vitamin C 10mg12%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Awadhi Layered Biryani — with layers of flavorful mixed vegetables cooked in a rich yogurt gravy, rice, and aromatic saffron milk, this is a stunning centerpiece for any dinner spread! Inspired by Awadhi cuisine, this is a royal and decadent entree that is sure to be loved!
WATCH HOW TO MAKE AWADHI LAYERED BIRYANI:
Start by boiling your rice with whole spices, salt, and lemon.
Then for our mixed vegetable layer we’ll blend aromatics, mint cilantro, cashews, and poppy seeds into a paste. Heat some oil in a pan and add in your whole spices and onions and sauté a little. In goes our cashew and poppy seeds paste. Let this cool down and then add in some beaten yogurt and spices. Let this simmer until you see the ghee on top. Add in your veggies, paneer, and potatoes, along with a splash of milk for some creaminess to finish this off.
Now to assemble our biryani we’ll grease a cake tin and add a layer of our boiled rice. Make a saffron milk mixture with some ghee and rose and kewra essence and spoon this on top. Add a generous layer of our awadhi mixed vegetables. Top with mint and cilantro for some brightness and then some rice mixed with beetroot for that lovely pink color. Press this down and finish with a drizzle of that saffron milk.
Cover with foil to create a dum or seal that will help trap steam to cook the biryani. Once baked, carefully unmold onto a plate.
Garnish with gold varak and pomegranate and your Awadhi Layered Biryani is ready!
Serve with pistachio shrikhand like I have and enjoy!
Awadhi Layered Biryani — with layers of flavorful mixed vegetables cooked in a rich yogurt gravy, rice, and aromatic saffron milk, this is a stunning centerpiece for any dinner spread! Inspired by Awadhi cuisine, this is a royal and decadent entree that is sure to be loved!
Course:
Main Course
Cuisine:
Indian
Keyword:
festive
Custom Category:
Diwali, Indian Main Course, Main Course, Rice
1/2cuppotatoes, cut in circles and air-fried or fried
1/4cupmilk, add more if needed
Saffron-Rose Milk:
1/4cupmilk, warm
1 1/2tspghee
pinchsaffron
1/4tsprose water
1/4tspkewra water
Layering:
8-10mint leaves, torn
2tbspcilantro, finely chopped
3tbspbeetroot, grated
Garnish:
pomegranate seeds
cilantro, finely chopped
almonds, finely chopped
pistachio, finely chopped
edible gold foil
Instructions
Prepare Rice:
Prepare rice by adding soaked rice (soak it for 30 mins) to boiling water with all the whole spices, lemon juice and peel (squeeze the lemon for the juice and also add the peel in water), and ghee. Let it cook. When rice is done, drain the water, discard all the whole spices and keep it aside. Make sure that the rice is just done and not too mushy.
Cashew-Poppy Paste:
Grind your soaked poppy seeds and cashews with all the other ingredients and water to a smooth paste.
Vegetables:
In a pan on medium heat, add in your ghee, oil, bay leaves, black and green cardamoms, cloves, and shah jeera. Once the cumin starts crackling, add in your onions and saute until they turn translucent.
Then, lower the flame and add in the cashew-poppy paste and saute for 2-3 minutes. Then, add 1/4 cup water and cook for at least 5-7 minutes until the oil separates.
Mix red chili powder, turmeric powder, coriander powder, biryani masala, kasoori methi, and 1/2 tsp all purpose flour (maida) to the beaten yogurt. Add this to the paste. Now cook it for 3-5 minutes while stirring continuously (this is important otherwise the yogurt will curdle) until it comes to a boil. Now, cover and cook on medium flame for 5-7 minute until the oil separates.
Add in your paneer, boiled mixed vegetables, fried potatoes, salt, and milk. If you feel that the gravy is too thick, then add 2-3 tbsp water. Mix well and cook for 4-5 minutes until it all comes together, and switch off the gas. Don't overcook otherwise your vegetables will become mushy.
Saffron-Rose Milk:
Mix saffron in warm milk with ghee, rose water, and kewra water. Set it aside.
Assemble:
Divide the rice in two parts. We will keep one part plain. To the other part, mix in grated beetroot very gently to get a pink colored rice.
Grease the serving dish with ghee. I used a bundt cake pan for my biryani.
1st layer: Add a layer of white rice pressing gently. Sprinkle 2-3 tsp saffron-rose milk on it.
2nd layer: Now spread the vegetables on top pressing gently so that it settles down nicely from all corners. Sprinkle mint and cilantro on top. Then, sprinkle 2-3 tsp saffron-rose milk on it.
3rd layer: Add pink beetroot rice on top. Press gently from all sides so that it fits the mold nicely. Then spread the remaining saffron-rose milk on it.
Now, apply dum to the biryani:
Stovetop: Cover your serving dish with aluminum foil and press it tightly from all sides. Keep it on a heavy bottomed pan or tawa and cook at least 15-20 minutes on low to medium flame.
or
Microwave: Microwave high for 3 minutes depending on the quantity of biryani.
or
Oven: Cover your serving dish with aluminum foil and press it tightly from all sides. Bake it for around 15 minutes in an oven at 350℉/175℃. Make sure that you don't over bake otherwise the biryani will turn dry.
When you’re ready to serve it, place a plate on top of the serving dish, flip it upside down and unmold the biryani on to the plate.
Garnish with some pomegranate, cilantro, almonds, pistachios, and saffron. Your Awadhi Layered Biryani is ready! Enjoy it with some pistachio shrikhand.
Recipe Video
Nutrition Facts
Awadhi Layered Biryani
Amount Per Serving
Calories 386Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 33mg11%
Sodium 685mg30%
Potassium 403mg12%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 6g7%
Protein 10g20%
Vitamin A 1657IU33%
Vitamin C 14mg17%
Calcium 221mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Apple Crisp Baked Gur Sandesh — a fall-inspired twist on one of my favorite mithai’s from Kolkata, use in season apples for some tartness and brightness in this epic baked gur sandesh! With layers of a cinnamon-apple filling, an aromatic gur (jaggery) sandesh, and crispy gond (edible gum) to garnish, this is great for entertaining or just to warm up on a chilly day!
WATCH HOW TO MAKE APPLE CRISP BAKED GUD SANDESH:
For the filling, saute crisp apples with brown sugar, salt, cinnamon, and nutmeg. Let some of the moisture come out and add in some cornstarch and lemon juice to soak some of that liquid up. We want these to be super crisp and tart still for the best texture and flavor in our sandesh.
For the sandesh, in goes our chenna — I’m using homemade — and milk. Let this come to a simmer until it starts to thicken and you see it come together. Now, fold in the gur and mix gently until combined and you get an even light brown color. Finish with chopped pistachios, saffron, cardamom, and a dollop of ghee.
For our toppings, we’ll fry some Gond in ghee until crispy. This part is such a fun touch!
And now it’s time to assemble! Add in alternating layers of your apple filling and gur sandesh. You can serve this as a large dish or in individual cups. Top with chopped almonds and pistachios, our crispy Gond which elevates this to a whole other level, and some apple and saffron.
Bake until warmed through and the most comforting, fall inspired Apple Crisp Baked Gur Sandesh is ready to enjoy!
Apple Crisp Baked Gur Sandesh — a fall-inspired twist on one of my favorite mithai’s from Kolkata, use in season apples for some tartness and brightness in this epic baked gur sandesh! With layers of a cinnamon-apple filling, an aromatic gur (jaggery) sandesh, and crispy gond (edible gum) to garnish, this is great for entertaining or just to warm up on a chilly day!
Course:
Dessert
Cuisine:
Fusion, Indian
Keyword:
party
Custom Category:
Desserts, Diwali, Indian Sweets
Servings: 10
Calories: 102kcal
Author: Nidhi Bothra
Ingredients
Apple Filling:
2cupsred crisp apples, chopped
1/3cupbrown sugar, adjust based on sweetness of apples
2cupshomemade cottage cheese (chenna), see recipe notes for instructions
1/2cupmilk
1/2cupjaggery, adjust according to taste
2tbsppistachio, coarsely crushed
pinchsaffronsoaked 1 tsp water, save some for garnish
1/2tspcardamom powder
1tbspghee
Fried Gond:
2tbspedible gum (gond), roughly broken
ghee, for frying
Garnish:
almonds, slivered
pistachio, slivered
fried gond
2tbspapple filling
saffron, mixed with 1 tsp water
Instructions
Apple Filling:
For the filling we want crisp red apples which are a little tart. Saute crisp apples with brown sugar (adjust according to sweetness of apple), salt, cinnamon, and nutmeg. Let some of the moisture come out and add in some cornstarch and lemon juice to soak some of that liquid up. If the apples are tart enough then there is no need to add lemon juice, and if the apples are too sweet then you can increase the lemon juice.
Cover and cook for 5 minutes on medium flame until the apples are just a little soft. Don't over cook the apples as we still want them to be crisp and tart for the best texture and flavor in our sandesh. Keep the apple filling aside.
Gur Sandesh:
In a pan on medium heat, add chenna (cottage cheese) and milk. Mix eveything together while gently pressing with the back of a spatula so that everything comes together.
Let it come to a boil then add jaggery and mix gently until combined and you get an even light brown color. Don't make it too dry as we have to bake this later, so it should have moisture.
Now mix in chopped pistachios, saffron, cardamom, and a dollop of ghee. Your gur sandesh layer is ready.
Gond (Edible Gum):
Heat 3 tbsp of ghee to medium hot. Check the temperature by adding a small piece of gum. If it puffs up well then the ghee is ready for frying
Fry the edible gum (gond) in 2-3 batches and keep them aside.
Assemble:
For serving, you can use a large dish or small ramekins or mason jars. Add a layer of apple filling while gently pressing down. Then apply a layer of gur sandesh, pressing down similarly. Follow this with another layer of apple filling and then gur sandesh. Then level it off from the top.
Garnish it with almonds, pistachios, saffron, and some apple filling that we had made. Everything up to here can be done in advance and then kept it in the fridge until you are ready to serve.
When you are ready to serve, add a layer of gond (this has to be done just before baking). Then cover it with foil and bake it at 350℉/180℃ for 10 minutes - we just want to warm the dish without changing the color. You can even microwave on high for 2 minutes.
Your Apple Crisp Baked Gur Sandesh is ready. Serve warm!
Recipe Video
Recipe Notes
How to Make Chena - Boil the milk in a heavy bottomed pan on medium heat, stirring occasionally. Once it comes to a boil, turn off the gas and add in the diluted vinegar (or lemon juice) slowly until the milk curdles. Add more vinegar or lemon juice if needed. Drain the curdled milk using a cheese cloth and rinse it with 3 to 4 cups of cold water to remove the lemon flavor. Don’t over rinse. Lightly squeeze the cloth and drain off excess water. Hang the cloth along with curdled milk (chenna) for 20 minutes. Don’t hang it for more time otherwise it will loose moisture and become very dry.
Nutrition Facts
Apple Crisp Baked Gur Sandesh
Amount Per Serving
Calories 102Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 9mg0%
Potassium 45mg1%
Carbohydrates 20g7%
Fiber 0.2g1%
Sugar 18g20%
Protein 1g2%
Vitamin A 19IU0%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Personal Indian Cheeseboards — a desi riff on the classic party appetizer that is so effortless to put together and will leave your guests feeling so special! Use a mix of store bought and homemade elements to make them hassle-free yet still stunning!
In my board, I had Cheesy Achari Paneer Tikka, Grape-Basil-Cheese Skewers, Chili Jam Nut Bread, Papad with Mango Chutney & Kachumber Salad, Herbed Boondi Crackers, Cheesy Yogurt Dip and Basil Mozzarella Strawberries.
WATCH HOW TO MAKE PERSONAL INDIAN CHEESE BOARDS:
Truly, there’s an endless amount of fusion bites you can make. Pair these with a festive Indian inspired cocktail and your picture perfect cheese board are all set to enjoy!
Personal Indian Cheeseboards — a desi riff on the classic party appetizer that is so effortless to put together and will leave your guests feeling so special! Use a mix of store bought and homemade elements to make them hassle-free yet still stunning! In my board, I had Cheesy Achari Paneer Tikka, Grape-Basil-Cheese Skewers, Chili Jam Nut Bread, Papad with Mango Chutney & Kachumber Salad, Herbed Boondi Crackers, Cheesy Yogurt Dip and Basil Mozzarella Strawberries.
Cheese Achari Paneer Tikka - mix together all the paneer tikka ingredients except the garnish. Keep it aside for 20 minutes. When you are ready to serve, saute them in a non-stick pan or grill them in the over for 10-15 minutes at 350℉/180℃ until they are done. To serve, garnish them with some herbed yogurt, pistachios , scallions, and pomegranate seed.
Masala Papad - apply mango chundo chutney on the papad and top off with kachumber salad, chaat masala and sesame seeds.
Grapes & Basil Cheese Skewers - arrange the grapes, cheese and basil on the skewers.
Chili Jam Nut Bread - mix together the jam with all the chilies and spices and apply it on nut bread. You can thin the jam with a bit of warm water, if needed.
Cheesy Yogurt Dip - mix all ingredients together and serve with some chili oil on top.
Herbed Boondi Crackers - add some cheesy yogurt dip on crackers and top them off with masala boondi and any fruit of your choice.
Basil Mozzarella Strawberries - make a slit in the strawberries and stuff them with fresh mozzarella and basil leaves.
Sprinkle some chaat masala on the entire platter and your Personal Indian Cheese Boards are ready to serve!
Recipe Video
Nutrition Facts
Personal Indian Cheese Boards
Amount Per Serving
Calories 186Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 100mg4%
Potassium 114mg3%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 3g3%
Protein 9g18%
Vitamin A 150IU3%
Vitamin C 0.4mg0%
Calcium 300mg30%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with!
WATCH HOW TO MAKE SMOKED KWATI DAAL:
Start by heating some ghee and add in your whole spices, jeera, onions, aromatics, and let this saute. Then, add in your tomato puree, tomato paste, and basic masalas. Add some kasoori methi and water and let this cook covered to really let the flavors infuse.
Now, in goes our boiled daals and beans. I’ve used sprouted the moong and chana for added nutrition and taste. Mix this gently and you’ll start to see just how creamy this is! Add in salt, a squeeze of lemon, and finish with garam masala.
For the that deep, smoky flavor we’ll use some charcoal with ghee and truly this makes it so flavorful and restaurant-style.
To serve, I’ve kept the daal thicker and served as a platter for my Diwali party with fresh achaar, garlic chutney, onion beet pomegranate relish, and papad choori!
Serve as bites with laccha paratha, pile on the toppings, and you are going to fall in love!
Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with!
Course:
Main Course
Cuisine:
Indian, Nepali
Keyword:
lentils
Custom Category:
Dinner, Diwali, Indian Main Course, Lunch, Main Course
Wash and soak all the unsprouted lentils i.e. whole kaali urad daal , chickpeas, dried white peas, rajma, lobia, and green vatana for at least 12 hours, ideally overnight. Drain the lentils after soaking.
In a pressure cooker, add the soaked lentils, your sprouted lentils, salt, 1/2 tsp turmeric, and 3 cups water. Put the lid on and cook for 5-6 whistles on medium heat, but do the first whistle on high.
In a medium pan, add ghee, cumin seeds, cinnamon stick, and dried red chilies. Sauté the spices for a minute. When they starts to crackle, add in your onions and ginger-green chili-garlic paste. Saute on medium flame until the onions turn translucent.
Now, add in fresh tomato puree, tomato paste, turmeric powder, red chili powder, coriander powder, and saute for 2-3 minutes.
Add in kasoori methi, water and cook covered on medium flame for 7-8 minutes until the ghee separates.
Now add in the pressure-cooked lentils, salt, lemon juice, and garam masala. Mix well and adjust the seasonings. Use water to adjust the thickness according to your preference. Cover and let the dal simmer on medium flame for 8-10 minutes.
Now, heat the coal on a stove or the grill using tongs. Once hot, place it in a small foil bowl over the dal. Drizzle some ghee on top of the coal and quickly place a lid over the dal. Let it sit for 4-5 minutes and then carefully remove the foil bowl.
Now, mix the dal and your smoke infused Kwati Daal is ready. Enjoy the Kwati with lachha parantha, naan bread, tandoori roti, or plain rice.
Recipe Video
Nutrition Facts
Smoked Kwati Daal (Mixed Lentil Stew)
Amount Per Serving
Calories 200Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 50mg2%
Potassium 441mg13%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 280IU6%
Vitamin C 4mg5%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt!
WATCH HOW TO MAKE KHAJOOR CHOCOLATE BADAM CUPS:
For our dates (khajoor) layer, heat some ghee in a pan and add in dates that we’ve soaked in warm water and coarsely ground using a food processor. Let this heat up and you’ll see it loosen up and become easier to work with. Now, add in coarsely chopped roasted nuts and poppy seeds, followed by some cocoa powder. Fold this together until it becomes uniform and this is ready!
For the almond (badam layer), start by heating some ghee in a pan and now goes in our almond flour. Let this roast until it takes on this slightly darker color and has a nutty aroma. Now, we’ll add some condensed milk and a splash of milk to help us get this really smooth and silky texture.Now, in goes our saffron threads and cardamom powder. Give this a gentle fold and it’s time to assemble!
Brush mini cupcake molds or a muffin pan with ghee or butter. I also like adding a strip of parchment paper to make these easier to remove! Add in a layer of our chocolate khajoor mixture to fill half of the mold and flatten this down into an even layer. Using a scooper helps with getting the perfect amount for each cup.
Top the molds up with our badam mixture and press them down to create a flat top for decorating! These are so good for hosting because you can make them ahead in large quantities.
Garnish with some gold varak, freeze dried fruits, chopped pistachios, pumpkin seeds, and gold sprinkles! Your Khajoor Chocolate Badam Cups are ready! Enjoy!
Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt!
Course:
Dessert
Cuisine:
Fusion, Indian
Keyword:
festive
Custom Category:
Desserts, Diwali, Fusion, Indian Sweets
Servings: 20pcs
Calories: 193kcal
Author: Nidhi Bothra
Ingredients
Khajoor Chocolate Layer:
2tbspghee
1 1/2cupsdates, chopped
1/2cuproasted nuts, coarsely chopped, I used pistachio, cashews, almonds and walnuts
1tbsppoppy seeds
2tbspcocoa powder
Almond Layer :
1/4cupghee
2cupsalmond powder
2/3cupcondensed milk
1/4cupmilk, as needed
1/2tspcardamom powder
20strandssaffron
Garnish:
edible gold foil
freeze dried strawberries, chopped
freeze dried apricots, chopped
mixed nuts (almonds, pistachios), slivered
golden sprinkles
Instructions
Khajoor Chocolate Layer:
Soak chopped dates in warm water for 30 minutes. Then discard the water and grind it into a coarse mixture using a food processor.
Heat some ghee in a pan on medium flame and add in the dates mixture. Roast it for 5-7 minutes while pressing the dates until they turn glossy. You will see the dates gradually loosen up and becoming easier to work with.
Now, add in coarsely chopped nuts and roasted nuts, followed by some cocoa powder. Fold this together until it becomes uniform and comes together. Your khajoor chocolate layer is ready. Keep it aside in a bowl covered with cling wrap.
Almond-Badam Layer:
Heat some ghee in a pan on medium flame and add in the almond flour. Roast until it takes on this slightly darker color and has a nutty aroma.
Now, add some condensed milk, milk, cardamom powder and saffron, mixing until everything is well combined and comes together into a soft dough. Don't over cook otherwise the mixture will become dry. Add more milk if needed to adjust the consistency.
Brush mini cupcake molds or muffin tray with ghee or butter. I also like adding a strip of parchment paper to make these easier to remove!
Add in a layer of our khajoor chocolate mixture to fill half of the mold and flatten this down into an even layer. Using a scooper helps with getting the perfect amount for each cup.
Top the molds up with our badam mixture and press them down to create a flat top for decorating! These are so good for hosting because you can make them ahead in large quantities.
Garnish with some gold foil, freeze dried fruits, chopped pistachios, pumpkin seeds, and gold sprinkles! Take them out with the help of the parchment paper and your Khajoor Chocolate Badam Cups are ready! Enjoy!
Recipe Video
Recipe Notes
You can also set this in a dish and then later cut them like square barfis or in your desired shape.
These will stay good outside for up to 4-5 days and in the fridge for up to 10-15 days.
and share your creation with me!
