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Indian Masala Chai (Spiced Tea)

Published by Nidhi Bothra

Spiced with cardamom, cinnamon, and cloves, this classic Masala Chai is the best start to a chilly fall morning! Pair it with some biscuits or a small pastry for a super relaxing morning!

Masala chai has been a morning staple for me for as long as I can remember. With gingery, and spicy notes, what’s there not to love?

Perfect to start off your day or as an evening pick-me-up, this Masala Chai is a super flavorful drink that’ll warm up your insides! Try it this fall season and enjoy the chilly weather with a sip of the most perfect chai!

WATCH HOW TO MAKE INDIAN MASALA CHAI TEA:

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Masala Chai ❤️ My favorite way to start the day and enjoy this beautiful fall weather! Recipe on my blog ==> https://naturallynidhi.com/indian-masala-chai-spiced-tea/

A post shared by • Nidhi Bothra • (@naturallynidhi) on Sep 21, 2020 at 5:26am PDT

5 from 2 votes

Indian Masala Chai (Spiced Tea)

Prep Time

10 mins

Cook Time

10 mins

Spiced with cardamom, cinnamon, and cloves, this classic Indian Masala Chai is the best start to a chilly fall morning! Pair it with some biscuits or a small pastry for a super relaxing morning!

Course: Drinks

Cuisine: Indian

Custom Category: Drinks

Servings: 2 cups

Calories: 118 kcal

Author: Nidhi Bothra

Ingredients

Homemade Chai Masala:

3 cinnamon sticks
7-8 cloves
3 tbsp cardamom pods
1 tbsp black peppercorns
1 tsp fennel seeds (saunf)
2 tbsp dry ginger powder
1/2 tsp nutmeg powder
1/2 tsp saffron , optional
8-10 dried tulsi (holy basil) leaves , optional

Chai (Tea):

1 1/2 cups water
1 cup milk , adjust according to taste
1/2 tsp chai masala
1 tbsp tea leaves
2 tsp powdered jaggery , or sugar

Instructions

Lightly roast the whole spices in a dry pan on low heat until they become fragrant, about a minute. Once you turn off the heat, add in the ginger powder and tulsi and let sit for 2 minutes in the warm pan to help release the flavors. Transfer this to a blender, add the saffron, and blend until it become a fine powder. Keep this in an airtight container.
In a medium saucepan, heat the water for 1-2 minutes and in the chai spice. Simmer for 2-3 minutes on medium heat.
Add in your milk and sweetener and simmer for another few minutes. Add in your tea leaves and boil till you achieve your desired color. Strain the tea and enjoy!

Nutrition Facts

Indian Masala Chai (Spiced Tea)

Amount Per Serving

Calories 118 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 70mg3%

Potassium 355mg10%

Carbohydrates 20g7%

Fiber 7g29%

Sugar 6g7%

Protein 6g12%

Vitamin A 148IU3%

Vitamin C 2mg2%

Calcium 256mg26%

Iron 2mg11%

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

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

DID YOU MAKE THIS RECIPE?

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

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

A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad, this chaat is a modern twist on the classic. Traditional ragda or white peas chaat is very popular in India and is served with potato cutlets or patties. I’ve opted to go for paneer tikkis for a fun change in texture and added the Italian tomato mozzarella salad to elevate the flavors!

Paneer Ragda Tikki With Caprese Salad

Published by Nidhi Bothra

A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad, this chaat is a modern twist on the classic. Serve it at a backyard get-together or make it for dinner and it’s sure to be a favorite!

Traditional ragda or white peas chaat is a very popular street food in India and is served with potato cutlets or patties. I’ve opted to go for paneer tikkis for a fun change in texture and added the Italian tomato mozzarella salad to elevate the flavors!

Dress them up with some traditional and not-so-traditional toppings like green chutney, tamarind chutney, and balsamic vinegar for the ultimate dish!

WATCH HOW TO ASSEMBLE PANEER RAGDA TIKKI WITH CAPRESE SALAD:

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Paneer Tikki with an Italian Twist ❤️

A post shared by • Nidhi Bothra • (@naturallynidhi) on Sep 16, 2020 at 6:14am PDT

HOW TO MAKE PANEER TIKKI:

Make the Bread Crumbs! 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.
Make the Mixture! 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.
Shape the Tikkis! Shape the mixture into small tikkis, using about 1-2 tbsp of your mixture for each. I ended up making about 20 tikkis.
Pan Fry! Heat your ghee or oil in a large nonstick pan and add in your tikkis in small batches. Cook them for 2-3 minutes on each until they become nice and golden brown.

HOW TO MAKE CAPRESE SALAD:

Mix! Just mix all the ingredients together.

5 from 1 vote

Paneer Ragda Tikki With Caprese Salad

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad , this chaat is a modern twist on the classic. Traditional ragda or white peas chaat is a very popular street food in India and is served with potato cutlets or patties. I’ve opted to go for paneer tikkis for a fun change in texture and added the Italian tomato mozzarella salad to elevate the flavors!

Course: Appetizer, Chaat

Cuisine: Indian

Keyword: streetfood

Custom Category: Appetizers, Chaat (Indian Street Food)

Servings: 20 pcs

Calories: 146 kcal

Author: Nidhi Bothra

Ingredients

Caprese Salad:

3 medium tomatoes , deseeded and diced
1/4 cup fresh mozzarella cheese , diced
2 tbsp olive oil
1 tbsp balsamic vinegar
2-3 cloves garlic , finely chopped
1/2 tsp red chili flakes
10-12 basil leaves , finely chopped
1/2 tsp black pepper
salt , to taste

Paneer Tikki:

1 cup paneer or cottage cheese , grated
1 medium potato , boiled and mashed
2 slices bread , for breadcrumbs
1/4 cup mixed color bell peppers , diced
3 tbsp cilantro , finely chopped
1 inch ginger , grated
1 green chilies , finely chopped
1 tbsp hung curd or greek yogurt
1/2 lemon juice
1 1/2 tsp chaat masala
1 tsp red chili flakes
salt , to taste
ghee , or oil for shallow-frying

Ragda - White Peas Curry:

1 1/2 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 turmeric powder
2 cloves
1 bay leaves
1/2 cinnamon stick
1 1/2 tbsp ghee , or oil
1 small potatoes , chopped
1/2 cup onions , finely chopped
2/3 cup tomatoes , deseeded and finely chopped
10-15 strands ginger , julienned
2 green chilies , finely chopped
2 tbsp tamarind pulp
1 tsp jaggery , or sugar
1 tsp red chili powder
1 tbsp chana masala
1 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

Garnish:

balsamic vinegar
microgreens
cilantro , finely chopped

Instructions

Caprese Salad:

To make the caprese salad, mix everything together, cover it with some cling wrap, and let it marinate in the fridge until we’re ready to assemble.

Ragda - White Peas Curry

Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in warm water.
Drain the white peas and pressure cook them for 2 whistles with potatoes, cinnamon, cloves, turmeric powder, bay leaves, minced ginger and water. Make sure to add a generous pinch of salt.
In a large pan, heat some ghee and saute the onions, ginger, and green chilies until the onions become translucent. Then, add in the tomatoes and cook for another 3-5 minutes.
Drain the excess water from the white peas and potatoes and add them into the pan. Mash the white peas using the back of the spoon, to release some starch and thicken the gravy.
Add red chili powder, mango powder (amchur), chana masala, chaat masala, cumin powder, tamarind pulp, and jaggery (or sugar). Mix it all in and adjust the salt to taste.
Add cilantro and cook on medium heat for 5-7 minutes. Adjust the consistency by adding more water if needed (you can use the extra water from the pressure cooked white peas for this).
The ragda curry is now ready, set it aside.

Paneer Tikki:

To make the paneer tikki, 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.
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.
Shape the mixture into small tikkis, using about 1-2 tbsp of your mixture for each. I ended up making about 20 tikkis.
Heat your ghee or oil in a large nonstick pan and add in your tikkis in small batches. Cook them for 2-3 minutes on each until they become nice and golden brown.

Serve:

To assemble the final dish, add in a small spoon of the radga curry, followed by a tikki, and finish it off with some caprese salad. Garnish with some microgreens or cilantro and drizzle over balsamic vinegar! Enjoy!

Recipe Notes

I would recommend for you to make the breadcrumbs fresh as they work better than store bought.
If you’re using homemade cottage cheese (chena) instead of paneer, just make sure there’s no water.

Nutrition Facts

Paneer Ragda Tikki With Caprese Salad

Amount Per Serving

Calories 146 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 61mg3%

Potassium 350mg10%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 3g3%

Protein 6g12%

Vitamin A 328IU7%

Vitamin C 8mg10%

Calcium 95mg10%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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

Dark Chocolate Blueberries

Published by Nidhi Bothra

Fresh blueberries dipped in a velvety dark chocolate glaze, these Dark Chocolate Blueberries are a perfect snack! They’re super crunchy and delicious, making them perfect as a healthy alternative to candy and sweets!

5 from 1 vote

Dark Chocolate Blueberries

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Snack

Cuisine: American

Keyword: healthy

Custom Category: Snacks

Servings: 4

Calories: 273 kcal

Author: Nidhi Bothra

Ingredients

1 cup dark chocolate chips , preferably at least 70% cacao (or bar)
1 tsp coconut oil
1 cup blueberries , washed and dried

Garnish:

flaky sea salt
pistachio , crushed
desiccated coconut powder

Instructions

Add the coconut oil and dark chocolate into a heat-safe bowl and microwave in 30 second intervals. Stir after each interval and continue to microwave the chocolate until it’s properly melted.
Add in the blueberries in small batches and coat them with the chocolate. Take them out with a fork onto a parchment lined plate. Garnish with sea salt, pistachio, and coconut.
Once all of the blueberries are dipped and garnished, freeze them in the fridge for at least an hour or until set. Enjoy!

Nutrition Facts

Dark Chocolate Blueberries

Amount Per Serving

Calories 273 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 14g88%

Cholesterol 1mg0%

Sodium 49mg2%

Potassium 313mg9%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 19g21%

Protein 4g8%

Vitamin A 20IU0%

Vitamin C 4mg5%

Calcium 136mg14%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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

Dhungare Baingan Bharta – Smoked Eggplant Curry

Published by Nidhi Bothra

Dhungare Baingan Bharta (Smoked Eggplant Curry) – with fire roasted eggplant, aromatic spices, and some tangy yogurt, this Baingan Bharta is a popular Punjabi dish enjoyed all over India! Serve it with some naan or roti and savor the fiery smokiness of the grill!

With the weather quickly transitioning into fall, I love making use of my grill before it’s too late! This dish is a super simple weeknight dinner that incorporates the smoky flavors of the grill with the traditional spices that I always love!

STEP BY STEP VIDEO:

Irresistibly smooth and smoky, this homemade Baba Ganoush is the ultimate middle eastern dip! Pair it with a veggie platter and some fresh pita chips for a light lunch or snack that you can whip up in under 15 minutes!

5 from 1 vote

Dhungare Baingan Bharta - Smoked Eggplant Curry

Prep Time

30 mins

Cook Time

15 mins

Dhungare Baingan Bharta (Smoked Eggplant Curry) – with fire roasted eggplant, aromatic spices, and some tangy yogurt is a popular Punjabi dish enjoyed all over India! Serve it with some naan or roti and savor the fiery smokiness of the grill!

Course: Main Course

Cuisine: Indian

Keyword: grilled

Custom Category: Indian Main Course, Main Course

Servings: 6

Calories: 73 kcal

Author: Nidhi Bothra

Ingredients

For Roasting:

3 medium eggplant (brinjal) , rinsed and dried
3 cloves garlic , sliced lengthwise
1 green chilies , slit lengthwise
mustard oil , for greasing

For Cooking:

2 medium tomatoes , finely chopped
1 tbsp yogurt
1 red onions , finely chopped
1 tbsp garlic , minced
1 tbsp ginger , minced
1 tsp cumin seeds
2 dried red chilies
1 tbsp mustard oil
1 1/2 tbsp oil
1 green chilies , finely chopped
1 1/2 tsp red chili powder
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1/2 tsp garam masala
2 tbsp cilantro , finely chopped
salt , to taste

For Smoking:

2 piece coal
1 tsp ghee

Instructions

To roast the eggplant, use a knife to make some slits length-wise on the eggplant and insert the garlic cloves. Brush them with mustard oil and put them on a large piece of aluminum foil with the green chili. Wrap them tightly in the foil and then roast them directly on the stove, on a grill, or in the oven at 375°F/190°C for 20 minutes. Once they are tender, let them cool in a separate bowl, and mash them using the back of a fork or potato masher. Slice the roasted green chili and mix it with the mashed eggplants.
In a large saucepan, heat the oil and add in the cumin seeds, dried red chili, ginger, garlic, onion, and green chilies. Sauté them for 2-3 minutes until the onions are translucent, but not browned.
Add in the tomatoes and turmeric powder, coriander powder, red chili powder, and salt, cooking them for 2-3 minutes. Then, add in the yogurt and continue to cook on medium flame until you see oil on the edges of the mixture.
Add in the roasted eggplant and garam masala and cook for 2 minutes until it comes together.
Meanwhile, heat the coal on a stove or the grill using tongs. Once hot, place it in a small bowl in the middle of the eggplant mixture. Drizzle some ghee on top of the coal and quickly place a lid on the pot. Let it sit for 4-5 minutes and then carefully remove the small bowl from the pot and mix the mixture well.
Garnish with some cilantro and serve with tandoori roti, paratha, or naan! Enjoy!

Recipe Notes

If you don’t like the strong flavor of the mustard oil, you can reduce its quantity and use regular oil instead. I would really recommend adding in the mustard oil because it adds a wonderful, deep flavor!

Nutrition Facts

Dhungare Baingan Bharta - Smoked Eggplant Curry

Amount Per Serving

Calories 73 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 68mg3%

Potassium 157mg4%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 3g3%

Protein 1g2%

Vitamin A 595IU12%

Vitamin C 10mg12%

Calcium 25mg3%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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

Ghee Roasted Moong Dal Dosa

Published by Nidhi Bothra

Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

Pair these dosas with the Flaxseed Podi – Chutney Powder for an extra burst of flavor and nutrition!

Flaxseed Podi – Chutney Powder

5 from 3 votes

Ghee Roasted Moong Dal Dosa

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

Course: Breakfast, Main Course, Snack

Cuisine: Indian

Custom Category: Breakfast, Indian Main Course, Snacks

Servings: 6

Calories: 290 kcal

Author: Nidhi Bothra

Ingredients

Moong Dal Dosa:

2 cups yellow moong dal (petite split yellow lentils)
1/4 cup short grain rice
1 inch ginger
1 green chilies
1/2 tsp cumin seeds
ghee , for roasting
salt , to taste
pinch sugar
1/4 cup water , for grinding

Potato Masala Filling:

4 medium potatoes , boiled
1 onion , thinly sliced
1/4 cup bell peppers , thinly sliced
1 green chilies , finely sliced
1 inch ginger finely chopped
1 dried red chilies
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
pinch asafoetida powder (hing)
7-8 curry leaves
2 tsp lemon juice
3 tbsp water
1/4 cup cilantro , chopped
2 tsp oil
salt , to taste

Instructions

Moong Dal Dosa:

Wash the moong dal and rice under cold water a few times. Then soak them in room temperature water for 2-3 hours. Once soaked, drain the water.
Transfer the soaked lentils and rice to a blender and grind with salt, sugar, ginger, chili, and cumin. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable.
To cook the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and flaxseed podi chutney powder!
To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.

Potato Masala Filling:

In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.
Add in the onions and sauté for a few minutes until they become translucent. Add in the green chili, ginger, and bell peppers and sauté for 2-3 minutes.
Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.
Turn off the gas and fold in some cilantro and lemon juice. Your potata masala filling for dosa is ready!

Recipe Notes

If you don’t have the time to soak the lentils and rice for 3 hours, soak them in warm water for 1 hour.
In case the dosa batter gets watery, you can add rice flour to thicken it.
For a lighter meal, you can skip the potato masala and just enjoy the dosa with chutney powder.

Nutrition Facts

Ghee Roasted Moong Dal Dosa

Amount Per Serving

Calories 290 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 57mg2%

Potassium 664mg19%

Carbohydrates 49g16%

Fiber 21g88%

Sugar 3g3%

Protein 18g36%

Vitamin A 331IU7%

Vitamin C 38mg46%

Calcium 48mg5%

Iron 6mg33%

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

5 from 3 votes

Flaxseed Podi - Chutney Powder

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Flaxseed Podi - Chutney Powder is a nutritious, flavorful accompaniment to idlis, dosas, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with your meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!

Course: Side Dish

Cuisine: Indian

Keyword: chutney

Custom Category: Pantry Items

Servings: 1 small jar

Calories: 683 kcal

Author: Nidhi Bothra

Ingredients

1/2 cup flaxseeds
1/4 cup whole white urad dal (white matpe beans)
2 tbsp chana dal (yellow split chickpeas lentils)
1/4 cup dried coconut flakes , or dried shredded coconut
6-8 dried red chilies
10-15 pcs curry leaves
1 tbsp tamarind
1 tbsp shredded jaggery , or jaggery powder
2 tsp oil
1 tsp cumin seeds
salt , to taste

Instructions

Heat a a pan and dry roast the flaxseeds on medium heat for 2-3 minutes until they start to pop. Transfer them to a plate and let cool for a few minutes.
Now, in the same pan, dry roast the urad dal and chana dal on medium heat for 2-3 minutes until they turn golden in color and are fragrant. Transfer to a plate and let them cool.
Next, add oil and roast the red chilies, cumin seeds, curry leaves, coconut flakes and tamarind on medium flame until they become crisp. Transfer to a plate and let them cool.
Grind the roasted flax seeds in a blender into a powder. Make sure that you don't over grind the flax seeds otherwise they will release oil and become like a paste. Transfer this powder to a mixing bowl.
Now grind the roasted dals in the blender into a powder. Transfer it to the mixing bowl with the flax seeds.
Next, grind the roasted red chilies, cumin seeds, curry leaves, coconut flakes and tamarind in the blender into a powder. Transfer this powder to the mixing bowl with the flax seeds and dal.
Add jaggery and salt to the powders and mix till well combined. Adjust the seasonings according to your taste.
Your Flaxseed Podi - Chutney Powder is ready. Store it in an airtight container and it will remain good for atleast a month.
You can serve this with idli and dosa as a chutney by mixing with ghee or oil, or just enjoy it as a dry spicy powder with your meals. It also tastes really good when sprinkled on a sandwich.

Nutrition Facts

Flaxseed Podi - Chutney Powder

Amount Per Serving

Calories 683 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 4g25%

Sodium 42mg2%

Potassium 1088mg31%

Carbohydrates 54g18%

Fiber 30g125%

Sugar 14g16%

Protein 22g44%

Vitamin A 1551IU31%

Vitamin C 402mg487%

Calcium 354mg35%

Iron 8mg44%

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

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

DID YOU MAKE THIS RECIPE?

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

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

Flaxseed Podi – Chutney Powder

Published by Nidhi Bothra

Flaxseed Podi – Chutney Powder is a nutritious, flavorful accompaniment to idli, dosa, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!

5 from 3 votes

Flaxseed Podi - Chutney Powder

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course: Side Dish

Cuisine: Indian

Keyword: chutney

Custom Category: Pantry Items

Servings: 1 small jar

Calories: 683 kcal

Author: Nidhi Bothra

Ingredients

1/2 cup flaxseeds
1/4 cup whole white urad dal (white matpe beans)
2 tbsp chana dal (yellow split chickpeas lentils)
1/4 cup dried coconut flakes , or dried shredded coconut
6-8 dried red chilies
10-15 pcs curry leaves
1 tbsp tamarind
1 tbsp shredded jaggery , or jaggery powder
2 tsp oil
1 tsp cumin seeds
salt , to taste

Instructions

Heat a a pan and dry roast the flaxseeds on medium heat for 2-3 minutes until they start to pop. Transfer them to a plate and let cool for a few minutes.
Now, in the same pan, dry roast the urad dal and chana dal on medium heat for 2-3 minutes until they turn golden in color and are fragrant. Transfer to a plate and let them cool.
Next, add oil and roast the red chilies, cumin seeds, curry leaves, coconut flakes and tamarind on medium flame until they become crisp. Transfer to a plate and let them cool.
Grind the roasted flax seeds in a blender into a powder. Make sure that you don't over grind the flax seeds otherwise they will release oil and become like a paste. Transfer this powder to a mixing bowl.
Now grind the roasted dals in the blender into a powder. Transfer it to the mixing bowl with the flax seeds.
Next, grind the roasted red chilies, cumin seeds, curry leaves, coconut flakes and tamarind in the blender into a powder. Transfer this powder to the mixing bowl with the flax seeds and dal.
Add jaggery and salt to the powders and mix till well combined. Adjust the seasonings according to your taste.
Your Flaxseed Podi - Chutney Powder is ready. Store it in an airtight container and it will remain good for atleast a month.
You can serve this with idli and dosa as a chutney by mixing with ghee or oil, or just enjoy it as a dry spicy powder with your meals. It also tastes really good when sprinkled on a sandwich.

Nutrition Facts

Flaxseed Podi - Chutney Powder

Amount Per Serving

Calories 683 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 4g25%

Sodium 42mg2%

Potassium 1088mg31%

Carbohydrates 54g18%

Fiber 30g125%

Sugar 14g16%

Protein 22g44%

Vitamin A 1551IU31%

Vitamin C 402mg487%

Calcium 354mg35%

Iron 8mg44%

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

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

DID YOU MAKE THIS RECIPE?

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

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

A delicate, creamy panna cotta flavored with saffron and cardamom and served with a rose jelly. It’s the perfect Indian twist on a a classic Italian dessert!

Saffron Panna Cotta With Rose Jelly

Published by Nidhi Bothra

A delicate, creamy Panna Cotta flavored with saffron and cardamom and served with a rose jelly. It’s the perfect Indian twist on a classic Italian dessert!

A panna cotta is an Italian dessert made of cream that’s been set so it becomes a soft, jiggly, and velvety dessert that just melts in your mouth. This version adds an Indian twist, bringing a new a life to this beloved dish.

With a few simple, yet flavorful ingredients, this panna cotta is a super simple dessert that is sure to turn heads. Try this vegetarian panna cotta made with agar agar today and savor the delicious harmony of cardamom, saffron, and rose!

HOW TO MAKE SAFFRON PANNA COTTA WITH ROSE JELLY:

Prepare the Base! In a medium saucepan, add in the milk, heavy cream, saffron, sugar, and cardamom. Warm this mixture on low to medium heat until you see small bubbles forming on the edges. Take it off the heat and cool for 10 minutes to let the cardamom and saffron flavors to steep.
Bloom the Agar Agar! While the mixture is steeping, mix the agar agar in the water and let it bloom for 5 minutes. When the mixture is cool and the agar agar has bloomed, add the agar agar into the mixture and stir till well combined. Warm on medium heat until you see small bubbles forming on the edges. Make sure to mix well to prevent the agar agar from clumping or sticking.
Set the Panna Cotta! Strain the mixture and let it cool for 10 minutes. Then, pour the mixture into your silicone molds or serving glasses and chill in the fridge for at least 1 to 2 hours.
Make the Jelly! Make sure you only start making the rose jelly once your panna cotta has set. To make the rose jelly, mix together the agar agar and 1 tbsp water. Let this sit for 3-5 minutes. In a medium saucepan, add the water, sugar, and agar agar mixture. Warm this on medium heat for a few minutes, you don’t need to boil it.
Add some Color! To get that pastel pink color, it’s best to dip a toothpick into the food color and swirl it in the jelly until you achieve your desired color. Once the mixture has heated, take it off the gas. Add in the rose water and let it cool for 10 minutes in the fridge, just until it’s room temperature but not set.
Set the Jelly! If you set the panna cotta into silicone molds, then set the jelly in plates like I have. Otherwise, if you set the panna cotta in serving glasses instead, then simply add the jelly on top of the chilled panna cotta. Use a toothpick or tweezers to add in pistachio and rose petals as garnish. Chill the jelly until set.
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Unmold the Panna Cotta! If you set the panna cotta in silicone molds, carefully unmold them before serving onto the plates by turning them over and applying gentle pressure.
Serve Chilled! Serve cold and enjoy!

5 from 1 vote

Saffron Panna Cotta With Rose Jelly

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

A delicate, creamy Panna Cotta flavored with saffron and cardamom and served with a rose jelly. It’s the perfect Indian twist on a classic Italian dessert!

Course: Dessert

Cuisine: Italian

Keyword: sweet

Custom Category: Desserts, International Cuisine

Servings: 4

Calories: 260 kcal

Author: Nidhi Bothra

Ingredients

Panna Cotta:

1 cup heavy cream
1/4 cup milk
2 1/2 tbsp sugar
1/2 tsp agar agar powder , or 1 tsp gelatin
1/2 tsp cardamom powder
1/2 tsp saffron , soaked in 1 tsp water
1 1/2 tbsp water

Rose Jelly:

1/2 cup water , and 1 tbsp to bloom agar agar
1 1/2 tbsp sugar
2 tsp rose water
1 drop red food coloring
1/4 tsp agar agar powder , or 1/2 tsp gelatin

Garnish:

pistachio , sliced
rose petals

Instructions

Panna Cotta:

In a medium saucepan, add in the milk, heavy cream, saffron, sugar, and cardamom. Warm this mixture on low to medium heat until you see small bubbles forming on the edges. Take it off the heat and cool for 10 minutes to let the cardamom and saffron flavors to steep.
While the mixture is steeping, mix the agar agar (or gelatin) in the water and let it bloom for 5 minutes. When the mixture is cool and the agar agar has bloomed, add the agar agar into the mixture and stir till well combined.
Warm on medium heat until you see small bubbles forming on the edges. Make sure to mix well to prevent the agar agar from clumping or sticking.
Strain the mixture and let it cool for 10 minutes. Then, pour the mixture into your silicone molds or serving glasses and chill in the fridge for at least 1 to 2 hours.

Rose Jelly:

Make sure you only start making the rose jelly once your Panna Cotta has set. To make the rose jelly, mix together the agar agar (or gelatin) and 1 tbsp water. Let this sit for 3-5 minutes.
In a medium saucepan, add the water, sugar, and agar agar mixture. Warm this on medium heat for a few minutes, you don’t need to boil it. To get that pastel pink color, it’s best to dip a toothpick into the food color and swirl it in the jelly until you achieve your desired color.
Once the mixture has heated, take it off the gas. Add in the rose water and let it cool for 10 minutes in the fridge, just until it’s room temperature but not set.
Panna Cotta Set In Silicone Molds: Once cooled, set the jelly in plates like I have.
Panna Cotta Set In Serving Glasses: Once cooled, add the jelly on top of the chilled Panna Cotta.
If you want, use a toothpick or tweezers to add in pistachio and rose petals as garnish. Chill the jelly until set.
If you set the Panna Cotta in silicone molds, carefully unmold them before serving onto the plates by turning them over and applying gentle pressure.
Serve cold and enjoy!

Recipe Notes

Make sure you add the food coloring using a toothpick and don’t just add drops because it might make the jelly too dark.
The Panna Cotta and jelly are good in the fridge for up to 2 days.

Nutrition Facts

Saffron Panna Cotta With Rose Jelly

Amount Per Serving

Calories 260 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 83mg28%

Sodium 32mg1%

Potassium 65mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 890IU18%

Vitamin C 1mg1%

Calcium 56mg6%

* 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 and share your creation with me!

Tostones (fried plantains) - a delicious street food from the Caribbean and Latin America! Fry them to perfection and serve them with an orange-based Cuban Mojo dipping sauce for a delicious appetizer or snack!

Tostones (Fried Plantains) With Cuban Mojo Dip

Published by Nidhi Bothra

Fried to perfection and served with a tangy orange-based Cuban Mojo dipping sauce, these Tostones (fried plantains) are a delicious street food from the Caribbean and Latin America! Sprinkle them with some salt and pepper and enjoy them hot for a delicious snack!

Tostones are served in countries like the Dominican Republic and Puerto Rico and are super easy to make! Simply cut and fry green plantains, flatten them, and fry again.

Try them with a tangy and aromatic orange and garlic Mojo dipping sauce for the perfect combination! Whether you have these as a snack or light meal, you’re sure to live the dynamic Latino flavors!

HOW TO MAKE TOSTONES WITH MOJO DIPPING SAUCE:

Make the Dipping Sauce! Add the dipping sauce ingredients into a jar with a lid and shake them until they’re well combined.
Cut and Fry! Peel and cut the plantains into medium sized pieces. Heat some oil on low to medium heat and fry the plantains for 2-3 minutes until they’re golden brown. Make sure to flip them so they cook evenly. Take them out onto a paper towel to dry.
Flatten! Using the bottom of a glass or a bowl, gently flatten the fried plantains. Smash them just enough that they flatten out, but don’t make them too thin, or they will break apart.
Fry & Enjoy! Fry the flattened plantains until they are golden brown and take them out onto a paper towel. Sprinkle with salt and pepper, and enjoy with the Cuban Mojo Dip!

5 from 1 vote

Tostones (Fried Plantains) With Cuban Mojo Dipping Sauce

Prep Time

10 mins

Cook Time

25 mins

Tostones (fried plantains) - a delicious street food from the Caribbean and Latin America! Fry them to perfection and serve them with an orange-based Cuban Mojo dipping sauce for a delicious appetizer or snack!

Course: Appetizer, Snack

Cuisine: Caribbean

Keyword: snacks

Custom Category: Appetizers, Snacks

Servings: 6

Calories: 54 kcal

Author: Nidhi Bothra

Ingredients

Tostones:

3 green plantains
salt , to taste
black pepper , to taste
oil , for frying

Mojo Dipping Sauce:

1/4 cup orange juice
2 tbsp lime juice
2 tbsp olive oil
1 tsp honey
2 tbsp onions , finely chopped
2 cloves garlic , finely chopped
1/4 tsp red chili flakes
1/2 tsp oregano
1/2 tsp thyme
salt , to taste
black pepper , to taste

Instructions

Cuban Mojo Dipping Sauce:

For the dipping sauce, add all the ingredients into a small jar with a lid and shake to combine. Keep this aside until the tostones are ready.

Tostones:

Peel and cut the plantains into medium to large sized pieces.
Heat your frying oil on a low to medium heat.
Once the oil is ready, fry the plantains for 2-3 minutes per side. Make sure to flip them so they cook evenly.
Take them out onto a paper towel to dry. Then, using the bottom of a glass or a bowl, gently flatten the fried plantains. Smash them just enough that they flatten out, but don’t make them too thin, or they will break apart.
Fry the flattened plantains again for 2-3 minutes until golden brown and then take them out onto a paper towel. If you want, you can also bake or air-fry them instead of the second frying.
Sprinkle with salt and pepper and serve them hot with Mojo dipping sauce.

Nutrition Facts

Tostones (Fried Plantains) With Cuban Mojo Dipping Sauce

Amount Per Serving

Calories 54 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 21mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 45IU1%

Vitamin C 7mg8%

Calcium 2mg0%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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

A delicate sugar cookie garnished with edible flowers and strands of saffron, this Mishri ki Roti is a delicious sweet treat! Made with a few simple ingredients, it’s sure to be a family favorite!

Mishri Ki Roti With Edible Flowers

Published by Nidhi Bothra

A delicate cookie garnished with edible flowers and strands of saffron, this Mishri ki Roti is a delicious sweet treat! Made with a few simple ingredients, it’s sure to be a family favorite!

Mishri ki Roti is a simple Rajasthani sugar cookie that I grew up eating from my mom and grandma. The sweet flavor and crunchy texture that just falls apart in your mouth is still one of my favorite.

To make these cookies, just use flour, sugar, ghee, and some aromatics like cardamom and saffron for a bite-sized piece of heaven you’re sure to love! Traditionally, they were made on a thick, brass plate that was put directly onto the stove and cut into squares. This version made on a pan is a perfect sweet treat!

5 from 1 vote

Mishri Ki Roti With Edible Flowers

Prep Time

20 mins

Cook Time

20 mins

A delicate sugar cookie garnished with edible flowers and strands of saffron, this Mishri ki Roti is a delicious sweet treat from Rajasthan! Made with a few simple ingredients, it’s sure to be a family favorite!

Course: Dessert

Cuisine: Indian

Keyword: cookie, sweet, traditional

Custom Category: Desserts, Indian Sweets

Servings: 10

Calories: 167 kcal

Author: Nidhi Bothra

Ingredients

1 cup all purpose flour
3/4 cup sugar , grind to powder in a blender
1/2 cup ghee
2 tsp milk , or as needed
pinch salt
1/2 tsp cardamom powder
1/2 tsp saffron , soaked in 1 tsp warm milk

Garnish:

6 edible flowers
almonds , slivered
pistachio , crushed
cardamom powder

Instructions

Make the Dough: In a mixing bowl, mix together the flour, salt, cardamom, and sugar. Then, gradually add in the ghee and lightly mix it in. It should form a rough dough that clumps together. Add a little water if the dough is too dry, it should be crumbly and come together.
Flatten the Dough: Place the dough onto a plate and flatten it using the bottom of a bowl until it is about 1/2 inch thick. Don’t use a rolling pin as the dough is too delicate and will crumble.
Shape: Cut the dough into whatever shapes you’d like, just try to make them small. I used a round cookie cutter for this.
Garnish: Carefully, slide the cookies onto a nonstick pan/tava, as they are fragile and then garnish with the saffron and press on the almonds, pistachio, edible flowers, and cardamom powder.
Cook: Cook them uncovered on a low flame until the bottoms are golden brown. Make sure to move the pan around a little to make sure they cook evenly. Mishri roti is traditionally made in a pan/tava, but you can also bake them in a preheated oven at 325°F / 165°C for approx 10-12 minutes till they are golden brown from bottom.
Cool: Once they’re fully cooked, cool them for 10 minutes and then enjoy! These will stay good for a month in an airtight container in the pantry.

Nutrition Facts

Mishri Ki Roti With Edible Flowers

Amount Per Serving

Calories 167 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 19mg6%

Sodium 1mg0%

Potassium 13mg0%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 13g14%

Protein 1g2%

Vitamin A 23IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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

Mediterranean Tandoori Cauliflower Broccoli

Published by Nidhi Bothra

Spiced with za’atar and smoked paprika, this Mediterranean Tandoori Cauliflower Broccoli is roasted to golden brown perfection. Pair it with some homemade pita bread, hasselback potatoes, and dal makhani for a delicious meal!

This cauliflower broccoli dish is seasoned with a melody of spices like turmeric, za’atar, and oregano for the perfect fusion of Indian and Mediterranean flavors. Roast it in the oven until nice and golden brown and you can’t help but savor the delicious salty, sour, and sweet notes!

You can enjoy this Mediterranean Tandoori Cauliflower Broccoli with:

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

HOW TO MAKE MEDITERRANEAN TANDOORI CAULIFLOWER BROCCOLI:

Blanche! In a large pan, heat the water and salt and let it come to a boil. Add in the cauliflower and broccoli and let sit for 1 minute and take them out onto a kitchen towel to dry. Make sure not to overcook them, they should still be crunchy.
Make The Marinade! Mix together all of the marinade ingredients in a large bowl. Add in the blanched cauliflower and broccoli and cover with cling wrap. Let it marinate in the fridge for at least 30 minutes.
Bake! Preheat the oven to 350°F/175°C. Put the broccoli and cauliflower onto skewers and place on a baking tray. Bake for 10-15 minutes until golden brown with a nice char.
Garnish! Take them out of the oven and brush the cauliflower and broccoli with butter. Garnish with lemon juice and chaat masala. Serve with pickled onions and enjoy!

5 from 1 vote

Mediterranean Tandoori Cauliflower Broccoli

Prep Time

20 mins

Cook Time

20 mins

Marinate

30 mins

Total Time

40 mins

Spiced with za’atar and smoked paprika, this Mediterranean Tandoori Cauliflower Broccoli, roasted to golden brown is the perfect fusion of Indian and Mediterranean flavors. Pair it with some homemade pita bread, hasselback potatoes, and dal makhani for a delicious meal!

Course: Appetizer

Cuisine: Fusion, Indian, Mediterranean

Keyword: grilled

Custom Category: Appetizers, Fusion

Servings: 6

Calories: 136 kcal

Author: Nidhi Bothra

Ingredients

For Blanching:

1 small cauliflower , washed and cut into florets
1 small broccoli , washed and cut into florets
4 cups water
1/2 tsp salt

Marinade:

2/3 cup hung curd or greek yogurt
2 tbsp olive oil
1 tbsp mustard sauce
1/2 tsp black salt
1/2 tsp turmeric powder
1 tsp oregano
1 1/2 tsp smoked paprika , or red chili powder
1 tbsp za’atar spice blend , see notes for recipe
1 tbsp roasted gram flour
1 tbsp almond flour
1 tbsp ginger garlic paste
pinch saffron
salt , to taste
black pepper , to taste

Other:

1 tbsp butter , for brushing
lemon juice
chaat masala
pickled onions , for garnish

Instructions

Blanching: In a large pan, heat the water and salt and let it come to a boil. Add in the cauliflower and broccoli and let sit for 1 minute and take them out onto a kitchen towel to dry. Make sure not to overcook them, they should still be crunchy.
Make the marinade: Mix together all of the marinade ingredients in a large bowl. Add in the blanched cauliflower and broccoli and cover with cling wrap. Let it marinate in the fridge for at least 30 minutes. If you don't have za’atar, see recipe notes for making the spice blend.
Bake: Preheat the oven to 350^oF/175^oC. Put the broccoli and cauliflower onto skewers and place on a baking tray. Bake for 10-15 minutes until golden brown with a nice char.
Garnish: Take it out from the oven and brush the cauliflower and broccoli with butter. Garnish with lemon juice and chaat masala. Serve with pickled onions and enjoy!

Recipe Notes

If you don’t have za’atar spice blend, substitute it with 1 tsp thyme, 1 tsp roughly crushed sesame seeds, 1/2 tsp coriander powder, 1/2 tsp cumin powder.
You can prepare everything a day before and let it marinate overnight in the refrigerator. Just bake it when you are ready to eat.

Nutrition Facts

Mediterranean Tandoori Cauliflower Broccoli

Amount Per Serving

Calories 136 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 6mg2%

Sodium 511mg22%

Potassium 544mg16%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 937IU19%

Vitamin C 112mg136%

Calcium 121mg12%

Iron 1mg6%

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

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

DID YOU MAKE THIS RECIPE?

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

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