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This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Rainbow Rasgulla

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This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!!

It’s super easy to make and only requires a few accessible ingredients! Whisk together some vanilla ice cream until it’s fluffy and add in some rasgullas. Garnish with fresh fruit of all colors, chocolate shavings and drizzle, and spun sugar.

The combination of sweet and sour or crunchy and creamy creates a gorgeous melody of flavors and textures. Full of life and vibrant to not only eat, but also to look at, serve this to your friends or families this Holi to add some color to their day!

STEP BY STEP VIDEO:

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

5 from 2 votes
This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!
Print
Rainbow Rasgulla
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Course: Dessert
Cuisine: Fusion, Indian
Keyword: festive, ice cream, sweet
Servings: 8
Calories: 256 kcal
Author: Nidhi Bothra
Ingredients
  • 1 can rasgulla , store bought, 16-18 pieces
  • 1 pint vanilla ice cream
  • 6 strawberries , finely chopped
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 2 kiwis , finely chopped
  • 6 kumquats , thinly sliced
  • 2 tbsp shaved chocolate
  • 3 mint leaves
  • 4 tbsp melted chocolate
  • 2 tsp freeze dried raspberry powder
  • 2 tsp pistachio , coarsely crushed
  • 4 cup ice water
  • spun sugar or praline
Instructions
  1. Prepare 3 large bowls. In one add ice water, add your rasgullas (with the sugar syrup discarded) in the other and semi-melted vanilla ice-cream (3/4 pint) in the last one.
  2. Take one rasgulla and wash it with the ice water and lightly squeeze out the sugar syrup. This will make it nice and fluffy. Put it in the vanilla ice cream bowl. Repeat this with the rest of the rasgullas. Change the water when it becomes cloudy.
  3. Add the rest of the melted ice cream (1/4 pint) into the same bowl and press the rasgullas so they are fully submerged.
  4. Chill the bowl in the freezer for 4-5 hours.
  5. Decorate with the fruits, mint leaves, pistachio, freeze dried raspberry powder, chocolate shavings, melted chocolate, and spun sugar (or praline).
  6. To make spun sugar, melt about 3 tbsp sugar on medium heat and turn the gas off when it becomes light brown. Stir vigorously to cool and the color will slightly darken. When it becomes more viscous and thickens, drizzle some onto a piece of parchment paper by moving a spoon back and forth quickly. Pop it in the fridge for 5 minutes and it’s ready to go!

Recipe Video

Recipe Notes
  • Any fruit works well as a garnish for this dish as it just adds some acidity to balance the sweetness. Even fruit syrups would work really well.
  • Instead of spun sugar, you can use praline or anything other crunchy ingredient you want.
Nutrition Facts
Rainbow Rasgulla
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 55mg 2%
Potassium 241mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 17g
Protein 2g 4%
Vitamin A 6.7%
Vitamin C 41.8%
Calcium 9.9%
Iron 1.7%
* 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!

This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!! Serve this dessert to your friends or families this Holi to add some color to their day!

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Healthy Millet Soup with Achari Flatbread Crackers – Bajre Ka Raab

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Made with real, natural ingredients for health, this Millet soup (Bajre ka Raab) is like heaven in the winter! Featuring a smooth, earthy soup with bursts of freshness from some fresh vegetables like corn and peppers, it’s a lovely drink that’ll not only fight off a cold, but make you feel warm even at the height of winter!

Winter is a time of the year when the fun of eating is doubled! The cold freeze not only extends your will to eat something hot but also enlarges your appetite. Well, for such food lovers and cooking enthusiasts, here comes a very delicious and healthy soup straight from my homeland.

Millet aka bajra is a cereal grown in varied parts of the world, and the soup or raab of it is an invention which dates back to centuries. Raab is a very dilute drink made by cooking bajra in ghee and mixing it with yogurt. The entire combination of bajra and ghee is very nourishing for the body while the add-ons of fresh corn and bell peppers give an exciting twist to this traditional recipe.

Millet has numerous health benefits. It controls diabetes, reduces cholesterol, trims weight and aids in digestion. It is a perfect home remedy to fight cold and sore throat; the prominent winter diseases. Consuming it in place of milk, also reduces the production of cough in the body.

It is super easy to make this soup and the goodness of it is just amazing! Sipping a bowl of warm raab not only makes you feel full for hours, but also renders a very cozy, comforting and earthy feel. Try it this winter with some spicy flatbread crackers and enjoy the warmth of this recipe!!

STEP BY STEP VIDEO:

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

 

5 from 2 votes
Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!
Print
Healthy Millet Soup with Achari Flatbread Crackers - Bajre Ka Raab
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Course: Soup
Cuisine: Indian
Keyword: healthy, millet
Servings: 6
Calories: 150 kcal
Author: Nidhi Bothra
Ingredients
Millet Soup
  • 1 cup yogurt
  • 1/4 cup millet flour (bajra)
  • 3 1/2 cup water
  • salt  to taste
  • 1 tsp sugar
  • 1/4 cup corn , boiled
  • 3 tbsp mixed color bell peppers , chopped
  • 2 tbsp carrots , finely chopped
  • 2 cups cilantro , finely chopped
  • 3 tsp ghee
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper , freshly crushed
  • 1 green chilies , optional
Achari Flatbread Crackers
  • 12 flatbread crackers
  • 1/4 cup onions
  • 3 tbsp corn , boiled
  • 3 tbsp mixed color bell peppers , chopped
  • 2 tbsp carrots , finely chopped
  • 1/2 tsp green chilies
  • 1 tbsp cilantro
  • 2 tbsp mixed pickle , store bought
  • 4 tbsp cheese , grated
Instructions
  1. Mix the millet flour and yogurt until it is smooth. Now, whisk in the water and salt, stirring consistently to avoid lumps.
  2. Pour this mixture into a large saucepan and bring it to a boil. Make sure to keep stirring, otherwise it will start to curdle.
  3. Turn the flame on low-medium and simmer for at-least 15-20 minutes or until it thickens. Adjust the salt and add the sugar, black pepper, and vegetables. Save the cilantro for the garnish.
  4. Mix it together and turn off the gas. The millet soup is ready to serve and can be topped with ghee, chilies, and cilantro.

  5. For the achari flatbread crackers, mix together the onion, corn, bell peppers, chili, cilantro, carrots, and pickle.

  6. Add a few spoonfuls of the mixture on each of the flatbreads and top with a thin layer of cheese.
  7. Bake them in an air fryer on 370 degrees for 5 minutes (oven - on 350 degrees till the cheese is melted) and serve with the millet soup! Enjoy!

Recipe Video

Recipe Notes
  • The soup can be made a day before if needed for a party or event. Just add water when rehearing to balance the consistency.
  • Definitely do not skip out on the spicy flatbread, it pairs with the soup very well.
  • The vegetables should be fresh and crunchy, so add them at the end when the soup is ready.
  • You can use any store bought mixed pickles. I used Mother's Recipe Mixed Pickles.
Nutrition Facts
Healthy Millet Soup with Achari Flatbread Crackers - Bajre Ka Raab
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 162mg 7%
Potassium 224mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 44.3%
Vitamin C 13%
Calcium 15.9%
Iron 3.8%
* 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!

Healthy Millet Soup (Bajre ka Raab) with Achari Flatbread Crackers - featuring a smooth and earthy soup with bursts of freshness from vegetables like corn and peppers. Pair it with some spicy flatbread crackers for a nutritious superfood soup that will warm you up from the inside out!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Paneer Coconut Masala – Instant Pot or Stovetop

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An Asian inspired twist on the timeless Indian classic, this coconut gravy paneer is a harmonious blend of coconut milk and tomatoes, all at once. The creamy pieces of paneer soak up all of the goodness and are packed full with flavor.

The magic all starts in the Instant Pot with a classic paneer gravy with tomatoes, onions and spices. Once that’s ready, we introduce the coconut milk, which makes for a lovely combo. It also has vegetables like baby corn, bell peppers, and onions for a great freshness. The tartness of the tomatoes, the spice of the chili, and the floral flavor of the coconut is the most delicious mix! Serve it to you family, friends, and guests, and leave them hungry for more!

STEP BY STEP VIDEO:

Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect dish! Enjoy this with paratha, naan bread or rice!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

 

5 from 3 votes
Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect dish! Enjoy this with paratha, naan bread or rice!
Print
Paneer Coconut Masala - Instant Pot or Stovetop
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: coconut, curry, paneer
Servings: 6
Calories: 219 kcal
Author: Nidhi Bothra
Ingredients
  • 1 medium onion , chopped
  • 3 tomatoes , finely chopped
  • 1/2 inch ginger , minced
  • 1 tsp garlic , minced
  • 1 tsp green chili , finely chopped
  • 2 cups paneer , diced
  • 2 tbsp oil
  • 1/4 cup tomato puree
  • 1 tbsp butter
  • 2 tbsp cashewnut paste
  • 1/4 cup coconut milk
  • 1/2 tsp all purpose flour , mix into coconut milk
  • 1 tbsp tomato ketchup
  • 1 tsp honey
  • salt  to taste
  • 1/2 cinnamon stick
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1/4 cup water
  • 1 1/2 tsp coriander powder
  • 1 tsp kasoori methi
  • 1/2 tsp garam masala
  • 1/4 cup red, green, orange peppers , diced
  • 1/4 cup baby corn , chopped
Instructions
Instant Pot

  1. Switch the Instant Pot on sauté mode. Add oil, butter, cumin seeds, cinnamon stick, ginger, garlic and green chilies. Sauté for 1 minute.

  2. Add onions and sauté for 4-5 minutes till onions are translucent.

  3. Add cashew nut paste.

  4. Mix the coconut milk and flour so it doesn’t split. Put it in and sauté for 2 more minutes.

  5. Add chopped tomatoes, tomato purée, tomato ketchup, turmeric powder, red chili powder, coriander powder, kasoori methi and salt.

  6. Add in the water and mix everything together.

  7. Put the lid back on and cook on high pressure for 5 minutes. Make sure it is in the sealed position.

  8. Release the pressure with a towel, open the Instant Pot, and put it in sauté mode.

  9. Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and saute it for a few more minutes, till the oil separates.

  10. Paneer Coconut Masala is ready! Enjoy it with roti, parantha, naan bread or rice.

Stove-Top

  1. Follow steps 1-6 from above in a saucepan over medium heat. Cover it and cook for 7-8 minutes till the oil separates. Make sure to keep stirring in between so that the curry doesn't stick to the pan.

  2. Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and cook on medium heat for 2 more minutes. Paneer Coconut Masala is ready!

Recipe Video

Recipe Notes
  • You can use ginger-garlic-chili paste in the recipe
  • For stovetop recipe, you can add 1/4 cup extra water if the curry looks too dry.
Nutrition Facts
Paneer Coconut Masala - Instant Pot or Stovetop
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 73mg 3%
Potassium 269mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 14%
Vitamin C 21.5%
Calcium 19.7%
Iron 3.9%
* 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!

Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Cheese Corn Balls

Published by

Crunchy, tangy, and super creamy, these Cheese Corn Balls are the the yummiest way to indulge! Stuffed with melty cheese bursting corn, this melody of tastes and textures will create heaven in your mouth.

The magic all starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, this appetizer can’t get any more perfect! It’s crisped to perfection without feeling greasy and is the right blend of sweet and sour and crunchy and creamy!

Enjoy it with some bold dipping sauces and share it with friends, family, and guests. It’s sure to put a smile on the face of whoever eats it and brighten their day!!

STEP BY STEP VIDEO:

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

 

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

4.5 from 2 votes
Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!
Print
Cheese Corn Balls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Course: Appetizer, Snack
Cuisine: Indian
Keyword: party
Servings: 20 pieces
Calories: 64 kcal
Author: Nidhi Bothra
Ingredients
  • 6 slices bread
  • 1/2 cup corn , fresh
  • 1/4 cup hung curd or greek yogurt
  • 1/2 cup paneer , grated
  • 1/2 cup mozzarella cheese  or any melty cheese
  • 1/2 tbsp ginger , grated
  • 1/2 tbsp green chili , minced
  • salt  to taste
  • 1/2 tsp red chili flakes
  • 1 tsp lemon juice
  • 1/2 tsp black pepper , freshly ground
  • 1/4 cup cilantro , chopped
  • 1/2 cup breadcrumbs
  • 1 tsp sesame seeds , black and white
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning  or any mixed herb
  • oil  for frying
Instructions

  1. Trim the crust off of the bread and cut it into fourths. Put these pieces into a food processor and process them, making sure they are a very fine mixture.

  2. Move the bread into a large bowl and add in the yogurt. Incorporate the yogurt into the bread mixture using the back of the spoon. The yogurt is needed to add sourness, but should not make the bread soggy since more moisture will be added.
  3. In the food processor, add corn and just pulse it once. Add it into the large bowl with the bread mixture.
  4. Add the paneer, cilantro, cheese, ginger, green chili, salt, pepper, and chili flakes. Mix it well together.
  5. Shape the mixture into small round balls about 1.5 inches in diameter. Heat up the oil on the stove in a large saucepan.
  6. Mix the garlic powder, breadcrumbs, sesame seeds, and Italian herbs in a small bowl.
  7. Roll the cutlets in the breadcrumbs and fry on medium heat until they are golden brown.
  8. Serve with srirancha (mix equal parts of ranch and sriracha), ketchup, and hot sauce! Enjoy!

Recipe Video

Recipe Notes
  • Corn cutlets can be made a day or two ahead for a party. Just make sure not to coat them with breadcrumbs. Store them in the fridge in between two kitchen towels to make sure they don’t get too moist.
  • I used everything bagel seasoning for the breadcrumbs.
  • If the cutlet mixtures too wet, add one or two slices of food processed bread into it.
  • Make sure that your corn is relatively dry before adding to the mixture. You can use a kitchen towels to achieve this.
  • I used Italian five cheese blend for the corn balls.
Nutrition Facts
Cheese Corn Balls
Amount Per Serving
Calories 64 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 86mg 4%
Potassium 38mg 1%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 0.5%
Calcium 6.5%
Iron 2.7%
* 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!

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

Arancini Risotto Cups

Published by

“What is arancini?” I am sure some of you will have this question in mind while reading this dish name. Well, arancini is an Italian dish consisting of rice balls stuffed with cheese, coated with breadcrumbs and deep-fried to become a perfect savory ball of goodness.

Sounds great, right? Yeah, but this deep-fried version can be unwholesome, and as I love to serve healthy and tasty dishes, I deconstructed this entire dish and baked it while keeping all the authentic Italian flavors intact.

My recipe starts with making risotto. With arborio rice, parmesan cheese, onions, garlic, butter, olive oil, and thyme, it’s super creamy and rich, without the unnecessary fat.

Finally to serve this deconstructed version of arancini I choose small glass cups. These cups not only gave a nice snapshot of the layers but also reflects a beautiful hue and arrangement. In the bottom, I poured the marinara sauce. The zesty and sharp taste of this sauce became a good base for the cheesy risotto which was there in the second layer, and lastly, the breadcrumbs from top completed the feel of it.

Make it for your family or friends, and I am sure people will go crazy over it! A spoon of it in the mouth will make you relish all creamy, crunchy and tangy flavors at once. You will feel the taste of every grain of rice and the aroma and the last sprinkle of herb-infused truffle oil will transport you to the land of Italy!!

STEP BY STEP VIDEO:

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

5 from 3 votes
These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!
Print
Arancini Risotto Cups
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Arancini Risotto Cups - These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

Course: Appetizer
Cuisine: Italian
Keyword: baked
Servings: 8
Calories: 238 kcal
Author: Nidhi Bothra
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp celery , finely chopped
  • 1 tsp garlic , finely chopped
  • 1 medium onion , finely chopped
  • 2 cups button mushrooms , finely chopped
  • 1 1/2 cup arborio rice
  • 4 sprigs thyme
  • 1/2 cup white wine  (optional)
  • 8 cups vegetable stock  (hot)  or more as needed
  • 3 tbsp butter
  • 1/2 cup parmesan cheese , finely grated (save 2 tbsp for garnish)
  • 4 tbsp bread crumbs
  • 1/2 tsp mixed herb blend
  • truffle oil  for topping
  • salt  to taste
Instructions

  1. In a large saucepan add butter, olive oil, garlic, celery and shallots (onions). Sauté them for about 5 minutes until they are nicely toasted.

  2. Add in the arborio rice and sauté for another 5 minutes on medium heat. Simultaneously, heat up the vegetable stock in a large saucepan.

  3. Once the rice is brown and fragrant, add in about 1/2 cup of white wine (or hot stock). Stir vigorously.

  4. Add in the chopped mushrooms, thyme, and another 1/2 of hot stock once the rice has absorbed the liquid.

  5. Continue this process of adding 1/2 cup hot stock once the rice absorbs the liquid for the next 30 minutes. Be sure to stir it continuously.

  6. The rice is done when it’s soft and creamy on the outside and al dente inside, but not mushy. At this point, add in some truffle oil, parmesan cheese, butter, and salt to taste. Also take out the thyme stalks.

  7. To serve, in small cups, add some marinara sauce, a layer of risotto, and a breadcrumb topping (herbs, parmesan, and breadcrumbs).

  8. Bake for 5-10 minutes on 350oF/180oC till it is brown on the top.

  9. Garnish with truffle oil, dried herbs and enjoy!

Recipe Video

Recipe Notes
  • Risotto should be cooked on medium heat.
  • Vegetable stock has to be hot and added half cup at a time while cooking the rice. Keep stock at a simmer in a small pan so everything stays hot and ensures that the rice cooks evenly and brings out the flavor.
  • Risotto should have body, but should not be mushy or gluey. Stirring the rice continuously will add air into the risotto which will cool it down and make it gluey. But, if you don't stir enough the rice will stick to the bottom and burn.
  • I topped the arancini risotto cups with parmesan crisps which adds another layer of crispness to the dish and looks great.
Nutrition Facts
Arancini Risotto Cups
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 549mg 23%
Potassium 155mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 14.3%
Vitamin C 2.9%
Calcium 9.1%
Iron 12.1%
* 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!

These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Moong Dal Pakoda – Lentil Fritters

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Moong Dal Pakoda (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the winter weather!

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

 

 

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Moong Dal Pakoda Ingredients

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Chili Garlic Chutney Ingredients

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Chili Garlic Chutney

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

5 from 2 votes
Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
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Moong Dal Pakoda - Lentil Fritters
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Moong Dal Pakoda - Lentil Fritters is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

Course: Appetizer, Snack
Cuisine: Indian
Keyword: festive, traditional
Servings: 6
Calories: 250 kcal
Author: Nidhi Bothra
Ingredients
  • 1 1/2 cup yellow moong dal (petite split yellow lentils) , soaked in warm water for 2-3 hours
  • 1/2 cup methi (fenugreek leaves) , chopped
  • 1/2 cup spring onions , chopped
  • 1/4 cup peas
  • 2 tbsp carrots , finely chopped
  • 2 tsp ginger , minced
  • 1 tsp green chili , finely chopped
  • 1/4 cup cilantro , chopped
  • pinch asafoetida powder (hing)
  • 1 tsp coriander seeds , crushed
  • 1 tsp fennel seeds , crushed
  • 2 tsp rice flour  for extra crispiness
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp roasted cumin powder
  • 2 tbsp sesame seeds
  • salt  to taste
  • 2 tsp oil , hot for adding to mixture
  • oil , for frying
Chili Garlic Chutney
  • 1/2 cup red bell peppers
  • 14 garlic cloves
  • 1 tsp oil
  • 1/2 tsp kashmiri red chili powder
  • 1/2 tsp deggi mirch masala
  • 2 tbsp lemon juice
  • 2 tbsp water
Instructions
  1. Rinse the dal and soak it for at least 2-3 hours or overnight in warm water. Then, drain the water, rinse the dal and then coarsely grind it with very little water.
  2. Add all of the ingredients and mix it so it forms a cohesive mixture.
    Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
  3. Heat the oil for frying.
  4. Make small balls about 3-4 inch in diameter and drop them in the oil.
    Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

  5. Cook on medium heat for 5-6 minutes or until golden brown.

    Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
  6. Serve with chutney and enjoy!
    Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
Chili Garlic Chutney:

  1. Grind everything together into a thin paste and adjust seasoning to taste. Serve with moong dal pakodas!

Recipe Notes
  • You can add any vegetable of your choice (e.g. corn, spinach, bell pepprs) to the pakodas.
  • In Chili Garlic Chutney, instead of kashmiri chili powder and deggi mirch masala, you can use 3 dried red chilies soaked in warm water for 30 minutes.
Nutrition Facts
Moong Dal Pakoda - Lentil Fritters
Amount Per Serving
Calories 250 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 27mg 1%
Potassium 589mg 17%
Total Carbohydrates 37g 12%
Dietary Fiber 16g 64%
Sugars 2g
Protein 15g 30%
Vitamin A 32.3%
Vitamin C 32.4%
Calcium 15.8%
Iron 28.7%
* 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!

Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!

One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!

Instant Pot Kolkata Ghugni Chaat – Indian Street Food

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One of the most iconic dishes found on the busy streets of Kolkata, Ghugni chaat is a popular snack food in Bengal. It’s made of dried white peas with chopped tomatoes, potatoes, onions, green chilies, cilantro and tamarind chutneys, ginger, and a wide variety of spices! Served with naan or as a chaat with some crunchy, tangy toppings, it’s beloved throughout the country!

It’s basically a spicy curry made with dried white peas, veggies, and spices like garam masala and chaat masala. It can be prepared in a quick 25 minutes in the Instant Pot, making it a perfectly feasible option for weekdays and even parties. It’s also packed full of healthy proteins, and is oil free!

Ghugni Chaat is a relished not only in Kolkata, but will soon be a favorite in your house too!

STEP BY STEP VIDEO:

 

One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!

 

 

One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!

5 from 2 votes
One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!
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Instant Pot Kolkata Ghugni Chaat - Indian Street Food
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!

Course: Chaat, Main Course, Snack
Cuisine: Indian
Keyword: instant pot, one pot, peas, spicy, streetfood
Servings: 6
Calories: 192 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cups dried white peas (vatana) , soaked in warm water for 6-8 hours
  • 2 1/2 cup water
  • 1/2 tsp ginger , minced
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 cloves
  • 1 bay leaves
  • 1/2 cinnamon stick
  • 1 potatoes , medium size and chopped
  • 1 cup onions , finely chopped
  • 1 cup tomatoes , deseeded and finely chopped
  • 10-15 strands ginger , julienned
  • 2 green chilies , finely chopped
  • 3 tbsp tamarind pulp
  • 1 1/2 tsp jaggery  or sugar
  • 1 1/2 tsp red chili powder
  • 1 tbsp chana masala
  • 2 tsp cumin powder
  • 1 tsp chaat masala
  • 1/2 tsp garam masala
  • 1 tsp mango powder (amchur)
  • salt  to taste
  • 1/4 cup cilantro , finely chopped
Toppings
Instructions

  1. Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in warm water.

  2. Drain the white peas. Put them into the Instant Pot with the potatoes, cumin seeds, cinnamon, cloves, turmeric powder, bay leaves, minced ginger and water. Make sure to add a generous pinch of salt.

  3. Lock the lid , select the manual button and set it to 15 minutes on high pressure. Make sure your vent is on the sealing position.

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

  5. Discard the bay leaves, cinnamon, and cloves.

  6. Now, put the Instant Pot on sauté mode.  Add tomatoes, onions, ginger julienne, and green chilies. Save a little of each for garnishing. Also lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the gravy.

  7. Add red chili powder, mango powder (amchur), chana masala, chaat masala, tamarind pulp, and jaggery (or sugar). Mix it all in and adjust the salt to taste.

  8. Add cilantro and sauté for 5-7 minutes and it’s ready!

  9. Garnish with cilantro and tamarind chutneys, vegetables, and masala. Squeeze some lime and Enjoy!

Stovetop Instructions:

  1. Instead of using the Instant Pot in step 3, cook it in a pressure cooker for 2 whistle, adding 1 more cup of water.

Recipe Video

Recipe Notes
  • Do not over cook, do a quick release as soon as 15 minutes on manual finishes. Otherwise the peas will get mushy.
  • Add chutneys and other spices for garnish as per your taste and preference.
  • You can make the dish in advance - just don't add tomatoes and onions in the saute step. When you are ready to eat, mix tomatoes and onions, warm the ghugni chaat, then garnish and serve.
  • Ghugni chaat can be enjoyed as a  snack or as a curry with some bread (naan, parantha, bature or pav).
Nutrition Facts
Instant Pot Kolkata Ghugni Chaat - Indian Street Food
Amount Per Serving
Calories 192 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 82mg 3%
Potassium 802mg 23%
Total Carbohydrates 38g 13%
Dietary Fiber 8g 32%
Sugars 8g
Protein 11g 22%
Vitamin A 9.4%
Vitamin C 14.2%
Calcium 8.4%
Iron 22.4%
* 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!

One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Makki ka Dhokla with Spicy Moong Dal – Steamed Corn Cakes with Lentil Stew

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Makki ka Dhokla is a quintessential Rajasthani dish, and with my roots from that land, I take immense pleasure in introducing you to this traditional and vibrant dish. Makki ka Dhokla, as the name suggests, is made of makai ka atta (maize flour or yellow sweet corn flour) which is a good source of antioxidant carotenoids, minerals and vitamins. The moong dal is also rich with protein and iron. Supplementing these nutrients, I added some peas, chilies, ginger and methi (fenugreek) to enhance the flavor and texture. Next, I turned the dough into little cakes/dhoklas and steamed them.

While dhokla was getting steamed, I made dal and cilantro-mint chutney to give a complete meal feel. I like the dhoklas with dal, chutney, sugar and ghee for a more filling experience.

My grandmother used to prepare makai ka dhokla for me, and now I love to make it for my family in the winter. Seasonal food is definitely the yummiest thing to eat!!

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) is an essential winter preparation, and the actual fun of it, lies in having it in a desi way. It is quick to make and is a wholesome meal. The authentic Rajasthani way to eat it is to pour in the dal in between the small pieces of dhokla, add chutney, little sugar, lemon, ghee and mix it all together.

The dhoklas are best eaten fresh, but the dal can be made beforehand. Also, you can easily make this an appetizer or side dish by making smaller dhoklas and serving them with cilantro-mint chutney!

Try this recipe this winter and savor its bold flavors!

STEP BY STEP VIDEO:

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Makki ka Dhokla (Steamed Corn Cakes) Ingredients

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Moong Dal Lentil Stew Ingredients

5 from 4 votes
Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!
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Makki ka Dhokla with Spicy Moong Dal - Steamed Corn Cakes with Moong Lentil Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Course: Appetizer, Lunch, Main Course, Snack
Cuisine: Indian
Keyword: corn, lentils, peas
Servings: 6
Calories: 349 kcal
Author: Nidhi Bothra
Ingredients
Makki ka Dhokla
  • 3 cups maize flour   (makki ka atta, yellow sweet corn flour)
  • 1/2 cup peas
  • 1 cup methi (fenugreek leaves) , finely chopped
  • 1/2 cup cilantro , finely chopped
  • 2 1/2 tbsp oil
  • 1/2 tsp baking soda
  • 1 tsp coriander seeds , crushed
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp ginger , crushed
  • 1 tsp green chilies , finely chopped
  • salt  to taste
  • warm water , for dough
  • 3 tbsp ghee
Moong Dal
Instructions
Makki ka Dhokla

  1. In a bowl put maize flour, salt, red chili powder, coriander powder, turmeric powder, garam masala and oil. Mix everything together.

  2. Now add baking soda, peas, cilantro leaves, and fenugreek (methi) leaves to the flour mixture. Mix it well.

  3. Gradually add water to make a soft dough that will roughly hold its shape.

  4. Form the dough into round discs about 2-3 inches in diameter. Flatten them a bit and then using your fingers, press down in the middle to create a small indent, that will ensure even cooking and serve and a place to add ghee later.

  5. Steam them for 20 minutes in a greased dish. It can be done in a bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes do it on high heat. After that make it medium heat for 10-15 mins. For the very last minute, make the flame higher and then remove if from the stove.

  6. Once the dhoklas are done, pour some ghee on top. It is important to use ghee as it enhances the flavor and will keep them moist.

Moong Dal

  1. Wash the moong dal thoroughly and soak them in warm water for 30 minutes.

  2. Drain the dal. Put it in a pressure cooker with the water, salt, and turmeric powder. Cook it for 3 whistles on medium heat. Let the steam release and then open the pressure cooker and churn the dal.

  3. If you don’t want to use a pressure cooker you can also boil the dal in the same way, just without a cover. Make sure it is tender once you turn off the heat. Churn it in the same way.

  4. In a pan, add the ghee and heat. Then add cumin seeds, bay leaves, cardamom, hing, garlic, ginger, green chilies, cloves, and dried chili once hot. Sauté for a minute and add tomatoes, red chili powder, kasoori methi, and add 2 tbsp water.

  5. Cover the pan and cook for 5-7 minutes on medium heat.

  6. Add the boiled dal, garam masala, and lemon juice. Let it simmer for 5-10 minutes on low heat.

Recipe Video

Recipe Notes
  • Serve steaming hot dhoklas with dal, ghee, chutney, onions, tomatoes, and sugar. Crush the dhoklas, pour dal and other items, then enjoy! You can also add some ghee to enhance the taste.
  • Dhoklas can be not only a main dish, they can also be served as an appetizer or snack. For this, you do tempering, where you can add spices (mustard seeds, cumin seeds, curry leaves, and bell peppers) in oil and let them crackle. Sauté the dhoklas in it and serve. You can even make mini dhoklas for a snack and then do tempering and serve them with chutneys like mint, tamarind and garlic.
Nutrition Facts
Makki ka Dhokla with Spicy Moong Dal - Steamed Corn Cakes with Moong Lentil Stew
Amount Per Serving
Calories 349 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 135mg 6%
Potassium 438mg 13%
Total Carbohydrates 68g 23%
Dietary Fiber 13g 52%
Sugars 3g
Protein 15g 30%
Vitamin A 13.8%
Vitamin C 15.8%
Calcium 26.7%
Iron 25.2%
* 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!

Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!

Instant Pot Palak Methi Chana Dal – Spinach Fenugreek Lentil Stew

Published by

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal – Spinach Fenugreek Lentil Stew is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!

The magic all starts with a batch of chana dal (split chickpeas lentils) that are soaked for an hour in warm water. Then, into the Instant Pot they go with some yummy spices for 8 minutes. Yup, you heard me right, only eight minutes!! Out come the most gorgeous lentils ever! They have a delicious nutty flavor with several layers of spice and tang!

It also has greens like spinach and fenugreek that adds an extra layer of nutrition! Not to mention, everyone loves this dish, especially in the winter, and the kids do too! It’s the perfect way to get in the veggies and protein!

The ideal dish for those when you’re just too busy to cook anything else, this chana dal recipe is quick and flavorful! Pair this with roti-paratha or rice for a perfect meal!

STEP BY STEP VIDEO:

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!

5 from 4 votes
Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!
Print
Instant Pot Palak Methi Chana Dal - Spinach Fenugreek Lentil Stew
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot, lentils
Servings: 6
Calories: 188 kcal
Author: Nidhi Bothra
Ingredients
Instructions

  1. Wash the chana dal and soak it in warm water for 1 hour.

  2. Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add oil (or ghee), cumin, and dry red chilies. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.

  3. Add methi and spinach leaves and sauté for 3-4 mins, then add chana dal, red chili, coriander, turmeric, salt water. Make sure to stir it.

  4. Lock the lid and cancel the sauté mode on the instant pot. Select the manual button and set it to 8 minutes on high pressure. Make sure your vent is on the sealing position.

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

  6. Now put it on sauté mode again. Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch.

  7. Add garam masala.

  8. Garnish it with cilantro and it’s ready to serve.
Stovetop Instructions:

  1. Wash the chana dal and soak it in warm water for 1 hour.

  2. Heat a heavy bottom saucepan and add oil /ghee, cumin, and dry red chilies. When it starts sizzling, add ginger and green chilies and let them sauté for 2-3 minute.

  3. Add methi and spinach leaves and sauté for 5-7 mins. Then add chana dal, red chili, coriander, turmeric, salt water. Cook and cover the lid half and let it simmer for 20-25 minutes over medium heat. But do check in between, if it needs more water. Cook it till the dal is tender enough but don’t make it to mushy.

  4. Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch. And continue to cook it until desired tenderness and consistency.

  5. Add garam masala. Garnish it with cilantro and it’s ready to serve.

Recipe Video

Recipe Notes
  • How to make tempering for garnish - Heat oil/ghee in a small sauce pan. When the oil is hot, add in cumin seeds and cook until they change color. Add 1/2 tsp red chili powder and immediately add 2 tsp water and boil for a minute. Your your tempering is ready.
Nutrition Facts
Instant Pot Palak Methi Chana Dal - Spinach Fenugreek Lentil Stew
Amount Per Serving
Calories 188 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Cholesterol 1mg 0%
Sodium 40mg 2%
Potassium 522mg 15%
Total Carbohydrates 25g 8%
Dietary Fiber 11g 44%
Sugars 3g
Protein 13g 26%
Vitamin A 18.7%
Vitamin C 7.1%
Calcium 24.3%
Iron 24.3%
* 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!

Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron and it’s great for the winters! Enjoy it with paratha or rice!

Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!

Thai Paneer Satay

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Infused with dynamic flavors, this Thai Paneer Satay is an excellent recreation of the traditional Indian kebab. It’s crispy, juicy and perfectly healthy!

Making kebabs is a matter of patience and art. Dipped into an array of marination and smoked carefully over the fire, kebabs have filled many stomachs and won many hearts!

Satay is typically famous in Southeast Asian countries. It refers to a chunk of marinated meat roasted on skewers but preparing a vegetarian version of it, I choose protein-rich paneer. I marinated the paneer in coconut milk, Thai curry paste, and a variety of complementing sauces. The overnight marination transformed the paneer into savory goodness! The delicious Thai flavors seeped deep into the paneer and when grilled over the fire, enhancing the tang with a hint of smokiness.

Complementing the Thai Satay, I prepared a peanut sauce too. With sweet, spicy flavor and small bits of nuts throughout, it turned out to be a great accompaniment. It offered so much texture and flavor, that it would be a crime to serve the satay without it.

Just waiting to be eaten, this Thai Paneer Satay features melange of flavors and is sure to be loved by all!

STEP BY STEP VIDEO:

Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!

Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!

Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!

5 from 4 votes
Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!
Print
Thai Paneer Satay
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Infused with dynamic flavors, this Thai Paneer Satay is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!

Course: Appetizer
Cuisine: Fusion, Thai
Keyword: kebab, paneer
Servings: 8
Calories: 174 kcal
Author: Nidhi Bothra
Ingredients
Marination
  • 250 g paneer  (indian cottage cheese) or extra firm tofu
  • 1 cup coconut milk
  • 2 tbsp thai red curry paste
  • 1 tbsp lemongrass paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1 tbsp soy sauce
  • salt  to taste
  • 1/2 tsp chili flakes
  • 15-20 wooden skewers
Dipping Sauce
  • 1/4 cup peanut butter
  • 1 1/2 tbsp sriracha  or hot chili garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 2 tbsp warm water
Garnishes:
  • sesame seeds , black and white
  • dried basil
  • chili flakes
Instructions
  1. Soak the skewers in water 3-4 hours prior to marination. Make sure to dry them before use.
  2. Cut the paneer into roughly 15-17 equally sized strips that are about 1/2 inch in thickness and 3-4 inches long. Put a skewer in each strip so that it’s about half of the way inside.

  3. In a deep bowl whisk together all of the ingredients for the marinade. Adjust the seasoning according to your taste.

  4. Stick the paneer skewers into the marinade so that they are fully submerged in the marinade. Cover the bowl with plastic wrap and let sit in the fridge for at least 5 hours, but ideally overnight.

  5. For the sauce, whisk together all of the ingredients except the water. Once they are incorporated, the warm water can be added as needed to achieve the desired consistency of the sauce. This sauce can be stored in the fridge until it’s time to serve.

  6. After marination, take out the paneer skewers and grill them in batches of 4-5 on a nonstick pan on medium heat. Make sure not to add any oil when grilling them.

  7. Keep turning the skewers every 30 seconds or so to ensure an even cook. Brush the marinade on the sides of the skewers during grilling.

  8. Once they are golden brown, garnish with sesame seeds, basil, and chili flakes. Serve with the dipping sauce and enjoy!

Recipe Video

Recipe Notes
  • The skewers can also be grilled on medium and should take about 2 minutes per side as they are fairly thin.
  • Be sure that they don’t burn since the flame is much hotter. Oil isn’t needed when cooking because the heat makes the coconut milk separate into fat and coconut oil.
Nutrition Facts
Thai Paneer Satay
Amount Per Serving
Calories 174 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 20mg 7%
Sodium 384mg 16%
Potassium 61mg 2%
Total Carbohydrates 6g 2%
Sugars 3g
Protein 6g 12%
Vitamin A 0.7%
Vitamin C 5.1%
Calcium 15.3%
Iron 1.4%
* 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!

Thai Paneer Satay , infused with dynamic flavors is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!