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

Vegetable Badam Tehri (Biryani)

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

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

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

STEP BY STEP VIDEO:

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

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

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

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

Shahi Masala

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

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

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

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

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

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

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

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

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

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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

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

Sweet Potato Peanut Stir Fry

Sweet Potato Peanut Stir Fry

Sweet Potato Peanut Stir Fry — with bright flavors and coming together in just 15 minutes, this is the easiest Navaratri recipe to spice up your lunches! The sweetness from the sweet potato paired with all the spices is just the simple afternoon meal you’re craving!

If you like this, please try my other fasting recipes:

Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry

5 from 1 vote
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Prep Time
10 mins
Cook Time
15 mins
 

Sweet Potato Peanut Stir Fry — with bright flavors and coming together in just 15 minutes, this is the easiest Navaratri recipe to spice up your lunches! The sweetness from the sweet potato paired with all the spices is just the simple afternoon meal you’re craving!

Course: Main Course
Cuisine: Indian
Keyword: fasting
Custom Category: Fasting Recipes, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 217 kcal
Author: Nidhi Bothra
Ingredients
  • 3 cups sweet potatoes , peeled and grated through the large holes of a grater
  • 1/4 cup roasted peanuts , coarsely crushed
  • 2 tbsp ghee , or oil
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 green chilies , finely chopped
  • 2 tbsp cilantro , finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • salt , to taste
Instructions
  1. Heat ghee in a pan, add cumin seeds and curry leaves and let them splutter. 

  2. Add green chilies, grated sweet potatoes, and salt, and saute for a minute. Then cover and cook on medium flame while stirring occasionally for 8-10 minutes or until the potatoes are done.

  3. Then add crushed peanuts, cilantro. lime juice and all the spices. Mix everything well, and your Sweet Potato Peanut Stir Fry is ready!

  4. Serve it with some yogurt or green chutney, and enjoy!

Nutrition Facts
Sweet Potato Peanut Stir Fry
Amount Per Serving
Calories 217 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 19mg6%
Sodium 171mg7%
Potassium 427mg12%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 14252IU285%
Vitamin C 46mg56%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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

DID YOU MAKE THIS RECIPE?

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

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

Spicy Citrus Peanut Salad

This Spicy Citrus Peanut Salad is a refreshing, Indian-inspired dish featuring juicy late-summer citrus like oranges and grapefruit. Paired with crushed peanuts for crunch and a honey-lime dressing that has roasted cumin and chilies, it’s a bright, crisp salad that will brighten any meal!!

If you like this, please try my other salad recipes:

 

WATCH HOW TO MAKE SPICY CITRUS-PEANUT SALAD:



5 from 3 votes
Spicy Citrus Peanut Salad
Prep Time
15 mins
Total Time
15 mins
 

This Spicy Citrus Peanut Salad is a refreshing, Indian-inspired dish featuring juicy late-summer citrus like oranges and grapefruit. Paired with crushed peanuts for crunch and a honey-lime dressing that has roasted cumin and chilies, it’s a bright, crisp salad that will brighten any meal!!

Course: Salad
Cuisine: American, Fusion, Indian
Keyword: fruits, healthy
Custom Category: Healthy, Salad
Servings: 4
Calories: 163 kcal
Author: Nidhi Bothra
Ingredients
  • 2 pink grapefruits , peeled and segmented
  • 2 oranges , peeled and segmented
  • 2 cups arugula
  • 1/4 cup peanuts , roughly crushed
Honey-Lime Dressing:
  • 2 tbsp olive oil
  • 1 1/2 tbsp honey
  • 2 tsp lemon juice
  • 2 tbsp cilantro , finely chopped
  • 2 green chilies , finely chopped
  • 1/2 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 1/2 tsp poppy seeds
  • salt , to taste
Instructions
  1. In a serving bowl, whisk together all the dressing ingredients.

  2. Then add in your arugula, grapefruit, oranges and peanuts.

  3. Toss them together and serve immediately.

Recipe Video

Nutrition Facts
Spicy Citrus Peanut Salad
Amount Per Serving
Calories 163 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 85mg4%
Potassium 252mg7%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 479IU10%
Vitamin C 40mg48%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Masala Bread Idli Tikki

Masala Bread Idli Tikki

Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!

If you like this, please try my other breakfast recipes:

WATCH HOW TO MAKE MASALA BREAD IDLI TIKKI:

Masala Bread Idli Tikki
Masala Bread Idli Tikki

5 from 1 vote
Masala Bread Idli Tikki
Masala Bread Idli Tikki
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!

Course: Appetizer, Breakfast, Snack
Cuisine: Fusion, Indian
Keyword: fusion
Custom Category: Appetizers, Breakfast, Snacks
Servings: 4
Calories: 187 kcal
Author: Nidhi Bothra
Ingredients
  • 4 slices bread
  • oil , for shallow frying
Potato Masala:
  • 2 big potatoes , boiled and mashed
  • 1/2 cup beetroot , grated
  • 2 tbsp cilantro , finely chopped
  • 1 tsp lemon juice
  • 1 1/2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ginger , grated
  • 2 green chilies , minced
  • 1 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp mango powder (amchur)
  • 1/2 tsp black salt
  • salt , to taste
Cheese Layer:
  • 2 tbsp cream cheese
Yogurt Layer:
  • 1 cup yogurt , beaten
  • 1/2 tsp sugar
  • salt , to taste
Tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 6 curry leaves , torn into small pieces
Toppings:
Instructions
Potato Masala:
  1. Heat oil in a pan, add cumin seeds and let them crackle.

  2. Then add in your grated beets, ginger, and green chilies. Sauté for 4-5 minutes on medium flame till the moisture evaporates.

  3. Now, add in mashed potatoes, cilantro, all the spices, and lemon juice. Mix everything together and saute on medium flame for 5 minutes until the filling comes together. Switch off the gas, your potato masala is ready!

Yogurt mixture:
  1. Mix together the yogurt, salt, and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt; it should be like pancake batter.

Bread Tikki:
  1. Cut your bread into circles.

  2. Spread cream cheese on one side of the bread and add the masala potato mixture on top.

  3. Heat some oil in a non-stick pan and when the pan gets hot, place the bread with the potato masala side down.

  4. Now, generously spread the yogurt mixture on the other side of the bread.

  5. Cover with a lid and cook on medium flame for 5-6 minutes till the potato masala turns golden brown, the yogurt get absorbed, and the bread becomes fluffy.

Tempering:
  1. Heat oil in a small pan, and add in mustard seeds and curry leaves. Once crackling, empty it in a bowl and the tadka is ready for garnish.

Garnish:
  1. Sprinkle few drops of tadka (temper) and some podi powder (optional) on the idlis.

  2. Enjoy it with your choice of sauces and chutneys. My kids love this with some hot sauce or ketchup, while I like this with some tomato chutney (store-bought or see my Masala Papad Platter for the recipe)

Recipe Video

Nutrition Facts
Masala Bread Idli Tikki
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 586mg25%
Potassium 277mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 9g10%
Protein 7g14%
Vitamin A 360IU7%
Vitamin C 35mg42%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Instant Pot Moong Tadka Dal

Moong Tadka Dal (Instant Pot or Stovetop)

This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!

WATCH HOW TO MAKE INSTANT POT MOONG TADKA DAL:

Instant Pot Moong Tadka Dal

5 from 1 vote
Instant Pot Moong Tadka Dal
Moong Tadka Dal (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!

Course: Main Course
Cuisine: Indian
Keyword: instant pot
Custom Category: Dinner, Indian Main Course, Instant Pot Recipes, Lunch, Main Course
Servings: 4
Calories: 273 kcal
Author: Nidhi Bothra
Ingredients
Tadka:
  • 2 tsp ghee
  • 1/2 tsp cumin seeds
  • 6 pcs curry leaves
  • 1 inch ginger , julienned
  • 1 garlic , julienned
  • 1/2 tsp red chili powder
Instructions
Instant Pot:
  1. Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.

  2. Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.

  3. Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.

  4. Then add yellow moong dal, salt and water. Make sure to stir it.

  5. Put the lid on and pressure cook for 4 minutes on high in manual mode. Make sure your vent is on the sealing position.

  6. When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.

  7. Now put it on sauté mode again and let it simmer. Mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.

  8. To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.

  9. Mix everything together and your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!

Stove Top:
  1. Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.

  2. In a pressure cooker on medium heat, add in your ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.

  3. Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.

  4. Then add yellow moong dal, salt and water. Make sure to stir it.

  5. Cook for 1 whistle on high flame and another whistle on medium flame. Switch off the gas and open the lid when the pressure releases.

  6. Turn on the gas on medium flame, mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.

  7. To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.

  8. Switch off the gas and mix everything together.

  9. Your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!

Recipe Video

Nutrition Facts
Moong Tadka Dal (Instant Pot or Stovetop)
Amount Per Serving
Calories 273 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 59mg3%
Potassium 506mg14%
Carbohydrates 32g11%
Fiber 16g67%
Sugar 1g1%
Protein 13g26%
Vitamin A 383IU8%
Vitamin C 64mg78%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Bread Upma

Bread Upma

Whenever I’m in the mood for a bold but quick breakfast, nothing beats a warm bowl of Bread Upma! I’ve spiced up the version I grew up with using some Chinese sauces, peanuts, and sesame. With that crisp yet melt-in-your-mouth texture and comforting flavor, this Bread Upma is the breakfast of your dreams!

WATCH HOW TO MAKE BREAD UPMA:

Bread Upma
Bread Upma

5 from 3 votes
Bread Upma
Bread Upma
Prep Time
5 mins
Cook Time
10 mins
 

Whenever I’m in the mood for a bold but quick breakfast, nothing beats a warm bowl of Bread Upma! I’ve spiced up the version I grew up with using some Chinese sauces, peanuts, and sesame. With that crisp yet melt-in-your-mouth texture and comforting flavor, this Bread Upma is the breakfast of your dreams!

Course: Breakfast, Snack
Cuisine: Indian
Keyword: breakfast
Custom Category: Breakfast, Smoothies
Servings: 4
Calories: 197 kcal
Author: Nidhi Bothra
Ingredients
  • 6 slices bread
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 8 pcs curry leaves
  • 1 pc green chilies , finely chopped
  • 1/4 cup red onions , finely chopped
  • 1/2 cup tomatoes , finely chopped
  • 3 tbsp green bell peppers , finely chopped
  • 3 tbsp corn
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp garam masala
  • salt , to taste
  • 1 1/2 tbsp tomato ketchup
  • 1 tsp red chili sauce , or hot sauce
  • 1 tsp soy sauce
  • 1 tsp lemon juice , optional
  • 1/4 cup water
  • 2 tbsp cilantro , finely chopped
  • 2 tbsp peanuts , coarsely crushed
  • 1 tsp black and white sesame seeds , toasted
Instructions
  1. Cut the bread slices in cubes and keep them aside.

  2. In a large pan, heat some oil. Add in your cumin seeds and curry leaves and let crackle.

  3. Then add in your onions and green chilies and saute till the onions are translucent.

  4. Now add tomatoes, green peppers, corn or any veggies of your choice. Mix all the spices and sauces, and cook for 5-6 minutes till the tomatoes are little soft.

  5. Add water, mix it well and let it simmer.

  6. Then add the bread cubes, mix well and let it soften for 7-8 minutes until it's just right. I like my bread little bit crispy.

  7. Finish it off with some peanuts, sesame and cilantro, and your Bread Upma is ready to enjoy!

Recipe Video

Nutrition Facts
Bread Upma
Amount Per Serving
Calories 197 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 343mg15%
Potassium 221mg6%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 488IU10%
Vitamin C 91mg110%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Cheese Corn Croquettes

These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!

The magic starts with grated paneer, diced bell peppers, and a medley of spices accompanying the cheese and corn. A quick flour slurry and panko for that ultimate crisp ones, and you’ve got yourself a fool-proof croquette that’s sure to bring a smile to any face!

WATCH HOW TO MAKE CHEESE CORN CROQUETTES:


5 from 2 votes
Cheese Corn Croquettes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Keyword: fusion, party
Custom Category: Appetizers, Fusion, Snacks
Servings: 15 pcs
Calories: 128 kcal
Author: Nidhi Bothra
Ingredients
Croquettes:
  • 6 slices bread , for breadcrumbs
  • 1 cup paneer or cottage cheese , grated
  • 1/2 cup cheese , grated
  • 1/2 cup hung curd or greek yogurt
  • 1/2 cup corn , boiled or frozen
  • 1/4 cup mixed color bell peppers , finely chopped
  • 3 tbsp cilantro , finely chopped
  • 1 tsp green chilies , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp lemon juice
  • 1/2 tsp chaat masala
  • 1/4 tsp garam masala
  • 1/2 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp italian seasoning
  • salt , to taste
  • oil , for frying
Slurry:
Coating:
  • 1 cup panko breadcrumbs
Instructions
  1. Add the bread in a food processor or grinder and pulse until they become a coarse powder. Don’t over-pulse since we don’t want it to clump up.

  2. Transfer the breadcrumbs into a bowl and add in all of the other ingredients and mix well. Make sure that your yogurt doesn’t have a lot of moisture because otherwise the mixture will become too wet. If the mixture is too dry, you can add more yogurt to it.

  3. Apply some oil on your palms and shape the mixture into small croquettes, using about 1-2 tbsp of your mixture for each. I ended up making about 15 croquettes.

  4. Mix all purpose flour, red chili powder, salt and water, making a slurry. It should be a buttermilk consistency, not too thick or thin.

  5. Spread panko breadcrumbs on a plate.

  6. Now, dip the croquettes into the slurry, making sure that they are nicely coated and then roll them into the breadcrumbs.

  7. Fry on medium heat until they are golden brown.

Recipe Video

Recipe Notes
  • You can make the croquettes a day or two before your party and store it in the fridge in an air-tight container  Just fry them when you are ready to serve.
Nutrition Facts
Cheese Corn Croquettes
Amount Per Serving
Calories 128 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 12mg4%
Sodium 133mg6%
Potassium 66mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 110IU2%
Vitamin C 3mg4%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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

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

Pina Colada Thandai (Vegan)

Pina Colada Thandai (Vegan)

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

WATCH HOW TO MAKE PINA COLADA THANDAI:

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

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

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

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

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

  3. Serve chilled and enjoy!

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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

Mediterranean Chaat Tarts

Mediterranean Chaat Tarts

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

WATCH HOW TO MAKE MEDITERRANEAN CHAAT TARTS:

Mediterranean Chaat Tarts
Mediterranean Chaat Tarts

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

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

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

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

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

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

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

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

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

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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

Stuffed Peppers in Creamy Cashew Gravy

Stuffed Peppers in Creamy Cashew Gravy

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

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

WATCH HOW TO MAKE STUFFED PEPPERS IN CREAMY CASHEW GRAVY:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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

Vegan Lemon Pappardelle Pasta

Vegan Lemon Pappardelle Pasta

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

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

WATCH HOW TO MAKE VEGAN LEMON PAPPARDELLE PASTA:

Vegan Lemon Pappardelle Pasta
Vegan Lemon Pappardelle Pasta

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

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

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

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

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

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

Recipe Video

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

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

DID YOU MAKE THIS RECIPE?

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

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