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Quick Atta Badam Halwa - Wheat Almond Halwa

Quick Atta Badam Halwa | Wheat Almond Halwa

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Atta Badam Halwa — a classic Indian dessert made quick with almond flour, this halwa comes together in just 15 minutes! With familiar hints of cardamom and saffron, there’s no doubt it’ll be a hit!

Traditionally, badam (almond) halwa is made by soaking and grinding whole almonds, followed by endless stirring on the gas. I decided to experiment with almond flour instead and here we have it: the quickest, most delicious halwa you’ll ever taste!

A few other ingredients add so much flavor and body to the halwa, with the sooji (semolina) adding a nice texture and aromatics like saffron and cardamom adding a nice floral taste! Halwa is one dish that needs no explanation to be honest, it’s loved by every Indian — and this quick version will make that much easier to enjoy!

WATCH HOW TO MAKE ATTA BADAM HALWA:

Quick Atta Badam Halwa - Wheat Almond Halwa

5 from 1 vote
Quick Atta Badam Halwa - Wheat Almond Halwa
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Quick Atta Badam Halwa - Wheat Almond Halwa
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Atta Badam Halwa — a classic Indian dessert made quick with almond flour, this halwa comes together in just 15 minutes! With familiar hints of cardamom and saffron, there’s no doubt it’ll be a hit!

Course: Dessert
Cuisine: Indian
Keyword: fasting, festive
Custom Category: Desserts, Fasting Recipes, Indian Sweets
Servings: 6
Calories: 423 kcal
Author: Nidhi Bothra
Ingredients
  • 1/2 cup almond flour
  • 1/4 cup wheat flour
  • 1/4 cup semolina
  • 1 cup sugar
  • 2 cup water , boiling
  • 1/2 tsp cardamom powder
  • pinch saffron
  • 3/4 cup ghee
  • pistachio , slivered for garnish
Instructions

  1. In a saucepan, bring your water to a boil and add the sugar, cardamom powder and saffron. Stir it till the sugar dissolves. If you want the halwa to be a little less sweet, then reduce the sugar to 3/4 cup. We don't want to create a thick sugar syrup, so as soon as the sugar is dissolved, keep it aside.

  2. Heat a large, heavy-bottomed saucepan on low heat and add in the ghee.

  3. Once the ghee has melted, add in the almond flour, wheat flour and semolina.

  4. Roast the flour on low to medium heat for 7-8 mins until it turns golden. The color will be similar to an almond skin.

  5. Now, add in the sugar syrup while stirring continuously.

  6. Keep stirring the mixture continuously without forming lumps for 5-7 minutes, until it comes together and you can see the ghee on sides.

  7. Garnish with pistachios and enjoy!

Recipe Video

Recipe Notes
  • You can also use homemade almond flour by grinding whole almonds (with skin) to a fine powder. This is called unblanched almond powder, but has the same flavor as store bought blanched (without skin) almond powder.
Nutrition Facts
Quick Atta Badam Halwa - Wheat Almond Halwa
Amount Per Serving
Calories 423 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 58mg19%
Sodium 5mg0%
Potassium 21mg1%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 34g38%
Protein 3g6%
Vitamin C 1mg1%
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 Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Quick Atta Badam Halwa - Wheat Almond Halwa

Badam Roti Churma

Badam Roti Churma

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We always celebrate the beginning of Navaratri with this Badam Roti Churma! It has a lovely nutty taste and texture from the almond flour and a floral aroma from the saffron and rose. Coming together super easily, it’s perfect to offer to the Goddess during the morning pooja!

WATCH HOW TO MAKE BADAM ROTI CHURMA:

Badam Roti Churma

5 from 2 votes
Badam Roti Churma
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Badam Roti Churma
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

We always celebrate the beginning of Navaratri with this Badam Roti Churma! With a lovely nutty taste and texture from the almond flour and a floral aroma from the saffron and rose, it’s perfect to offer to the Goddess during the morning pooja.

Course: Dessert, Snack
Cuisine: Indian
Keyword: fasting, festive
Custom Category: Desserts, Fasting Recipes, Indian Sweets, Snacks, Traditional
Servings: 4
Calories: 268 kcal
Author: Nidhi Bothra
Ingredients
  • 1/2 cup wheat flour
  • 1/2 cup almond flour
  • 1 tbsp ghee , more for shallow-frying
  • 1/2 cup warm milk , more as needed
  • pinch saffron
  • 2/3 cup jaggery , powdered or grated (as desired)
  • 1/2 tsp cardamom powder
  • 1 tsp dried rose petals
  • 2 tsp desiccated coconut
  • 1 tbsp almonds , slivered
  • 1 tbsp pistachio , slivered
Instructions
  1. Soak the saffron in the warm milk for 5-10 minutes.
  2. Mix together the almond flour, wheat flour, ghee, and saffron milk until it forms a firm dough. Add more milk as needed. Cover the dough and rest for 15 minutes.
  3. Divide the dough into 4 equal parts and roll out the dough ball into a circle. Apply 1/4 tsp ghee on the flattened dough and roll it into a log shape. Then roll the log shaped dough like a Swiss roll. Dust it with some wheat flour and roll it into 1/4 inch circles. Repeat this for each portion of the dough.
  4. Heat a pan and place the rolled out paratha on it. Cook on medium heat till the base is partly cooked, then flip it over. Drizzle ½ tsp of ghee over the paratha and along the edges. Cook it by pressing with the help of a spatula. Now, flip it again, drizzle 1/2 tsp ghee and cook by pressing slightly. Cook till the paratha is golden brown on both sides. Repeat this for all of your parathas.
  5. When the parathas are hot, tear them into small pieces and transfer into a mixing bowl. Add in the jaggery, cardamom powder, and 1 tsp of ghee. Mix together with your hands until well combined, pressing and applying pressure gently.
  6. Add in your rose petals, coconut, pistachios, and almonds. Your Badam Roti Churma is ready!

Recipe Video

Nutrition Facts
Badam Roti Churma
Amount Per Serving
Calories 268 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 1mg0%
Potassium 59mg2%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
Vitamin A 8IU0%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Instant Pot Yogurt

Instant Pot Yogurt

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Easy homemade yogurt in an Instant Pot!

Yes, you read that right!

I am all about making things at home when I can and yogurt is one of those that I think just tastes better homemade. When I bought my Instant Pot, I always wanted to try setting yogurt in it and trust me, it was worth the effort!
This creamy yogurt set in a cute little clay pot is my base for so many recipes these days — from lassi, to smoothies, to my favorite kadhi, I’m in love with this yogurt!
For the creamiest texture, I’d definitely recommend using an earthenware or clay pot since it absorbs excess water. It also adds a nice earthy flavor in addition to the rich texture!
So try this no-fail recipe and add a magical touch to your yogurt-making. Just press the right buttons and enjoy your flavorful, healthy, homemade yogurt!
WATCH HOW TO MAKE INSTANT POT HOMEMADE YOGURT:

Instant Pot Yogurt

5 from 1 vote
Instant Pot Yogurt
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Instant Pot Yogurt
Cook Time
10 mins
Instant Pot
4 hrs 30 mins
Total Time
4 hrs 40 mins
 

Set in a clay pot for the ultimate creaminess, try this easy homemade yogurt in an Instant Pot, and you'll never go back to the store-bought one! With a few simple and healthy ingredients, all it takes is the push of a few buttons for the most rich, delicious yogurt!

Course: Snack
Cuisine: American, Indian
Keyword: instant pot
Custom Category: Healthy, Instant Pot Recipes, Snacks
Servings: 8
Calories: 93 kcal
Author: Nidhi Bothra
Ingredients
  • 5 cups whole milk
  • 1 tsp prepared yogurt , as starter
Instructions
  1. In a saucepan on medium heat, bring your milk to a boil and then let it cool until lukewarm.

  2. Transfer the lukewarm milk into your earthenware pot and whisk in the yogurt starter. Make sure there's no lumps. Cover the pot with a lid or some aluminum foil.

  3. Place a metal trivet in your Instant Pot and add 1 cup of water to it. Put the earthen pot on the trivet. Put the lid on and cook on Yogurt mode for 4½ hourse. Make sure your vent is on the sealing position.

  4. When the time is done, leave the yogurt in the Instant Pot for an hour and then move it to the fridge! Your healthy homemade yogurt is ready to eat and enjoy!

Recipe Video

Recipe Notes
  • For the creamiest texture, I’d definitely recommend using an earthenware or clay pot since it absorbs excess water. It also adds a nice earthy flavor in addition to the rich texture!
Nutrition Facts
Instant Pot Yogurt
Amount Per Serving
Calories 93 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 66mg3%
Potassium 201mg6%
Carbohydrates 7g2%
Sugar 8g9%
Protein 5g10%
Vitamin A 247IU5%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Dal Makhani (Instant Pot or Stovetop)

Dal Makhani (Instant Pot or Stovetop)

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Dal Makhani, a buttery lentil curry laced with ginger, garlic, and lots of butter is a classic and comforting North Indian Punjabi dish. This dal is usually made with black lentils in a gravy of tomatoes and whole Indian spices topped with butter or cream.

In olden days, Dal Makhani was slow cooked for hours over low heat on hot coals to get that perfect rich, creamy texture. But nowadays we don’t have that kind of time, so I decided to prepare an Instant Pot version of this delicious dish to achieve those same flavors in a lesser amount of time. The result is a super velvety, flavorful Dal Makhani that will certainly make your weekend or festive meals special and unique.

Serve this mouthwatering meal with tandoori roti, naan or rice and I’m sure every bite of this dal makhani will be bursting with flavor!

WATCH HOW TO MAKE DAL MAKHANI:

Dal Makhani (Instant Pot or Stovetop)

5 from 1 vote
Dal Makhani (Instant Pot or Stovetop)
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Dal Makhani (Instant Pot or Stovetop)
Prep Time
15 mins
Cook Time
1 hr 30 mins
 

Dal Makhani - a buttery, velvety North-Indian style lentils with garlic and ginger, made quick with this Instant Pot version! You’ll find that same rich, deep flavor that everyone loves!

Course: Main Course
Cuisine: Indian
Keyword: instant pot
Custom Category: Dinner, Indian Main Course, Instant Pot Recipes, Lunch, Main Course
Servings: 6
Calories: 239 kcal
Author: Nidhi Bothra
Ingredients
Instructions
Instant Pot:
  1. Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.

  2. In your Instant Pot, add your lentils, 3 1/2 cups water, ginger, garlic, and salt.

  3. Put the lid on and pressure cook for 30 minutes on high in manual mode. Make sure your vent is on the sealing position.

  4. When the cooking is complete, let the pressure release naturally.

  5. Open the Instant Pot and slightly mash some of the lentils using a potato masher or the back of a spoon. Transfer this into a separate bowl.

  6. Now, clean the Instant Pot bowl and then turn on the sauté mode (low).Then add in your ghee, cumin seeds, dried chilies, cloves, cinnamon, and ginger-garlic-green chili paste. Sauté this for 1-2 minutes until fragrant.

  7. Add in both of your tomato purées, deggi mirch, red chili powder, turmeric powder, kasoori methi, and 1/2 tsp garam masala. Sauté for 5-6 minutes until the tomato purée thickens and you see the ghee around the edges.

  8. Add back your lentils, butter, and the remaining 1/2 tsp of garam masala. Adjust the salt and add 1 tsp sugar if needed. If you’re using cream, add it in here. Gently mix until combined.

  9. Let this simmer for 3-5 minutes until it comes up to a boil. Then, switch the Instant Pot to Slow Cook mode and cover with a lid. Cook for 30 minutes to an hour, stirring in between and adjusting the water quantity as needed. I typically like to simmer it for 1-2 hours to develop maximum flavor!

  10. Serve with naan or rice and enjoy!

Stove Top:
  1. Wash your lentils and soak them in room temperature water for at least 8 hours or overnight.
  2. In your pressure cooker, add your lentils, 3 1/2 cups water, ginger, garlic, and salt. Cook for 1 whistle on high flame and 6-8 whistles on medium heat.
  3. Let the pressure release naturally and then slightly mash some of the lentils using a potato masher or the back of a spoon. Transfer this into a separate bowl.
  4. Heat a heavy-bottomed saucepan on medium heat and add in your ghee, cumin seeds, dried chilies, cloves, cinnamon, and ginger-garlic-chili paste. Sauté this for 1-2 minutes until fragrant.

  5. Add in both of your tomato purées, deggi mirch, red chili powder, turmeric powder, kasoori methi, and 1/2 tsp garam masala. Sauté for 5-6 minutes until the tomato purée thickens and you see the ghee around the edges.

  6. Add back your lentils, butter, and the remaining 1/2 tsp of garam masala. Adjust the salt and add 1 tsp sugar if needed. If you’re using cream, add it in here. Gently mix until combined.
  7. Let this simmer for 3-5 minutes until it comes up to a boil. Then, cover with a lid and cook for 30 minutes to an hour, stirring in between and adjusting the water quantity as needed. I typically like to simmer it for 1-2 hours to develop maximum flavor!
  8. Serve with naan or rice and enjoy!

Recipe Video

Nutrition Facts
Dal Makhani (Instant Pot or Stovetop)
Amount Per Serving
Calories 239 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 39mg13%
Sodium 86mg4%
Potassium 116mg3%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 2g2%
Protein 7g14%
Vitamin A 444IU9%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Mango Guacamole

Mango Guacamole

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Celebrate chip & dip day in style with this delicious Mango Guacamole that has that sweet-salty combo we all love! It’s a sweet, zesty take on the classic and is easy to make, but even easier to fall in love with!

WATCH HOW TO MAKE MANGO GUACAMOLE:

Mango Guacamole

5 from 1 vote
Mango Guacamole
Print
Mango Guacamole
Prep Time
20 mins
Total Time
20 mins
 

Celebrate chip & dip day in style with this delicious Mango Guacamole that has that sweet-salty combo we all love! It’s a sweet, zesty take on the classic and is easy to make, but even easier to fall in love with!

Course: Appetizer, Snack
Cuisine: Mexican
Custom Category: Appetizers, International Cuisine, Snacks
Servings: 4
Calories: 180 kcal
Author: Nidhi Bothra
Ingredients
  • 2 avocados
  • 1/4 cup onions , chopped
  • 1/4 cup tomatoes , chopped and deseeded
  • 2 tbsp jalapenos , finely chopped
  • 1 clove garlic , minced
  • 1/2 cup cilantro , chopped
  • 1/4 cup mango , chopped
  • 2 tbsp lemon juice
  • 1 tsp roasted cumin powder
  • salt , to taste
Instructions
  1. In a mortar and pestle, coarsely grind your garlic, half of the cilantro, and cumin powder.

  2. Add in your avocados and smash using a pestle (or fork) until your desired consistency. Typically I keep it a little chunky.

  3. Fold in your tomatoes, onions, jalapeños, cilantro, lemon juice, salt, and mangoes. Mix until combined and enjoy with some tortilla chips!

Recipe Video

Nutrition Facts
Mango Guacamole
Amount Per Serving
Calories 180 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 10mg0%
Potassium 590mg17%
Carbohydrates 13g4%
Fiber 8g33%
Sugar 3g3%
Protein 3g6%
Vitamin A 559IU11%
Vitamin C 28mg34%
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 Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Coconut Thandai Rolls

Thandai Coconut Rolls

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Thandai Coconut Rolls – with jaggery, thandai powder, and tutti frutti, these flaky rolls are a fun combo of two Holi classics: thandai and gujiya! Featuring warm spices and a subtle sweetness, you’re ready to celebrate Holi in style!

Coconut Thandai Rolls

STEPS TO MAKE THANDAI COCONUT ROLLS:

Coconut Thandai Rolls
Coconut Thandai Rolls
Coconut Thandai Rolls

5 from 1 vote
Coconut Thandai Rolls
Print
Thandai Coconut Rolls
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Thandai Coconut Rolls - with jaggery, thandai powder, and tutti frutti, these flaky rolls are a fun combo of two Holi classics: thandai and gujiya! Featuring warm spices and a subtle sweetness, you’re ready to celebrate Holi in style!

Course: Dessert
Cuisine: Indian
Keyword: holi
Custom Category: Desserts, Indian Sweets
Servings: 8
Calories: 276 kcal
Author: Nidhi Bothra
Ingredients
  • 1 puff pastry sheet
  • 1 cup coconut , shredded
  • 1/2 cup jaggery , grated or finely chopped
  • 2 tbsp thandai powder
  • 2 tbsp tutti frutti , or dried fruit like raisins
  • 1 tbsp dried rose petals
  • pinch saffron
  • 1 1/2 tsp almonds , slivered
  • 1 1/2 tsp pistachio , slivered
  • 1 tbsp butter , melted
Instructions

  1. Preheat your oven to 400°F / 205°C.

  2. Thaw the puff pastry as per the package instructions. Sprinkle some flour onto a clean work surface and spread out your puff pastry sheet. Roll it lightly with a rolling pin once or twice.
  3. To make the filling, sauté the shredded coconut in a non-stick pan on medium heat for 1 to 2 minutes until it dries out.
  4. Add in the jaggery and once it melts, switch off the gas. Don't overcook, otherwise the filling will become hard. Fold in the saffron and thandai powder. Cool this mixture to room temperature.
  5. On your puff pastry, spread on your butter and cooked coconut mixture in even layers. Sprinkle on your tutti frutti, pistachios, almonds, and rose petals in an even layer. Make sure to leave a 1 inch gap on top of the pastry to prevent the filling from spilling out.
  6. Carefully roll the edge of the pastry closest to you upwards to create a log or roll shape. Use a sharp knife to cut 1/2 inch thick pinwheels. Use your hands to reshape them if their shape becomes a little flattened while cutting.

  7. Place the pinwheels on your lined baking tray and brush with some melted butter. Bake for 15-20 minutes until golden brown and enjoy!

Nutrition Facts
Thandai Coconut Rolls
Amount Per Serving
Calories 276 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 4mg1%
Sodium 91mg4%
Potassium 64mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 46IU1%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

DID YOU MAKE THIS RECIPE?

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

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

Shahi Mango Dahi Vada

Shahi Mango Dahi Vada

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Shahi Mango Dahi Vada – with a creamy Alfonso mango yogurt and chatpata spice blend, this fun twist to dahi vada is perfect to enjoy the mango season! Sweet and savory has always been a favorite combo, but adding mango takes it a step up and is sure to brighten your usual chaat game!

Shahi Mango Dahi Vada

STEPS TO MAKE SHAHI MANGO DAHI VADA:

Shahi Mango Dahi Vada
Shahi Mango Dahi Vada
Shahi Mango Dahi Vada

5 from 4 votes
Shahi Mango Dahi Vada
Print
Shahi Mango Dahi Vada
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Shahi Mango Dahi Vada - with a creamy Alfonso mango yogurt and chatpata spice blend, this fun twist to dahi vada is perfect to enjoy the mango season! Sweet and savory has always been a favorite combo, but adding mango takes it a step up and is sure to brighten your usual chaat game!

Course: Appetizer, Chaat, Snack
Cuisine: Indian
Custom Category: Appetizers, Chaat (Indian Street Food), Snacks
Servings: 8
Calories: 195 kcal
Author: Nidhi Bothra
Ingredients
Vada:
Mango Yogurt:
  • 1 cup hung curd or greek yogurt
  • 1 1/2 cup mango pulp
  • 2 tsp sugar , based on the mango’s sweetness
  • 1/2 tsp salt
Toppings:
  • tamarind chutney
  • mint cilantro chutney
  • dahi vada masala , store-bought or homemade
  • 1/4 cup mango , finely chopped
  • 2 tbsp almonds , slivered
  • 2 tbsp pistachio , slivered
  • 2 tbsp pomegranate seeds
Dahi Vada Masala (makes extra):
  • 1 tsp red chili powder
  • 1/2 tsp salt
  • 1/2 tsp black salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried mint
  • 1 tsp roasted cumin powder
Instructions
Vada:

  1. To make the vadas, grind your urad dal, yellow moong dal into a coarse paste by adding 1 tbsp water at a time. Don't add too much water, as we want a thick batter.

  2. Transfer the batter into a bowl and mix salt into it. Then whip the batter vigorously with your hands or spatula for 5 to 10 minutes. This will aerate the batter and make it fluffy, and your vadas will turn out to be soft. If you want, you can add 1 tsp of minced ginger and green chilies to the batter.

  3. To check the consistency of the batter, place a few drops of batter in a bowl of water. The batter with right consistency will float on the water. If the batter is thin, it will sink in the water. If the batter is too thin, you can add semolina (sooji) to thicken it.

  4. Heat some oil in a heavy bottomed saucepan. Take about 1 tbsp balls of your dal paste and fry until golden brown. I used a ice-cream scoop to get that perfect round shape. Set these vadas aside in a separate plate and let cool too room temperature.
  5. In another bowl, mix together your warm water, red chili powder, salt, and tamarind chutney. Once the vadas are at room temperature, add them into this water mixture and let soak for 30 minutes.
  6. Then, gently squeeze the excess water out of the vadas and they are ready to be used! If you aren’t making them immediately, don’t soak your vadas after frying, store them in the freezer and soak when ready to eat.
Yogurt:

  1. Mix together the yogurt, mango pulp, salt and sugar. Add some milk or mango pulp to achieve your desired consistency if needed.

Dahi Vada Masala:
  1. Mix together the red chili powder, salt, black salt, black pepper, dried mint, and cumin powder. Extra masala that you don’t use can be stored in an airtight container for 1-2 months.
Assembly:

  1. In a serving dish, spread the vadas in a single layer. Add on the mango yogurt in a thin layer. Add a drizzle of your tamarind and cilantro mint chutnies. Add on some more yogurt and then garnish with nuts, dahi vada masala, pomegranate seeds, mangoes, and some gold foil. Enjoy!

Nutrition Facts
Shahi Mango Dahi Vada
Amount Per Serving
Calories 195 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 482mg21%
Potassium 204mg6%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 14g16%
Protein 11g22%
Vitamin A 1250IU25%
Vitamin C 10mg12%
Calcium 100mg10%
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 Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Thai Pinwheels

Thai Pinwheels

Published by

Flaky and crispy, these Thai-inspired pinwheels are popping with color and bold flavors, perfect as treat to enjoy this Holi! With aromatic curry paste and fresh veggies wrapped in a delicious puff pastry, spring has never tasted this good!

Thai Pinwheels

Thai Pinwheels

Thai Pinwheels

STEPS TO MAKE THAI PINWHEELS:

Thai Pinwheels
Thai Pinwheels
Thai PinwheelsThai PinwheelsThai Pinwheels

5 from 3 votes
Thai Pinwheels
Print
Thai Pinwheels
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Flaky and crispy, these Thai-inspired pinwheels are popping with color and bold flavors, perfect as treat to enjoy this Holi! With aromatic curry paste and fresh veggies wrapped in a delicious puff pastry, spring has never tasted this good!

Course: Appetizer, Snack
Cuisine: Fusion, Thai
Custom Category: Appetizers, Fusion, Snacks
Servings: 6
Calories: 261 kcal
Author: Nidhi Bothra
Ingredients
  • 1 puff pastry sheet
  • 2 tbsp butter , melted, optional
  • 1 tbsp thai red curry paste
  • 1 tbsp thai green curry paste
  • 3 tbsp onions , finely chopped
  • 3 tbsp mixed color bell peppers , finely chopped
  • 3 tbsp paneer , grated
  • 2 tbsp coconut , shredded
  • 2 green onions , finely chopped
  • 5 basil leaves , finely chopped
  • 1 tbsp cilantro , finely chopped
  • 1 tsp sesame seeds , black and white
  • salt , to taste
  • black pepper , to taste
Instructions

  1. Preheat your oven to 400°F / 205°C.

  2. Thaw the puff pastry as per the package instructions. Sprinkle some flour onto a clean work surface and spread out your puff pastry sheet. Roll it lightly with a rolling pin once or twice.

  3. Spread on your melted butter. On half of the pastry, spread your red curry paste and on the other half spread your green curry paste. Leave a 1 inch gap at the top of your pastry to prevent any filling from spilling out.
  4. Sprinkle on the onions, peppers, corn, paneer, coconut, basil, cilantro, spring onions, salt, and pepper in an even layer on top of the pastry.
  5. Carefully roll the edge of the pastry closest to you upwards to create a log or roll shape. Use a sharp knife to cut 1/2 inch thick pinwheels. Use your hands to reshape them if their shape becomes a little flattened while cutting.
  6. Place the pinwheels on your lined baking tray and sprinkle with sesame seeds. Bake for 15-20 minutes until golden brown and enjoy!
Nutrition Facts
Thai Pinwheels
Amount Per Serving
Calories 261 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 5mg2%
Sodium 105mg5%
Potassium 60mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 473IU9%
Vitamin C 5mg6%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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

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Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

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Looking for a warm and cozy dinner that’s super easy to make? This Instant Pot Corn Pav Bhajj stars fresh corn and veggies in that classic chatpata, spicy gravy! Paired with some buttery pav or buns, this comfort meal is everything you’ve been dreaming of!

Tired of having the same-old pav bhaji (although one of my favs), I decided to use corn in place of potatoes or cauliflower for a pop of sweetness and freshness. Make it in the Instant Pot for an extra ease factor and watch the most delicious one-pot come to life without even having to lift a finger!

For accompaniments, I’d recommend sticking to the classics: roti or pav/buns. Add a dollop of butter and sprinkle with some cilantro for a dinner so good, you’ll have your Instant Pot working overtime to make this over and over!

WATCH HOW TO MAKE INSTANT POT CORN PAV BHAJI:

Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

5 from 2 votes
Corn Pav Bhaji (Instant Pot or Stovetop)
Print
Corn Pav Bhaji (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
 

This Corn Pav Bhajj stars fresh corn and veggies in that classic chatpata, spicy gravy! Paired with some buttery pav or buns, this comfort meal is everything you’ve been dreaming of!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot
Custom Category: Dinner, Instant Pot Recipes, Lunch, Main Course
Servings: 4
Calories: 265 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cup corn , fresh
  • 2 tomatoes , finely chopped
  • 1/2 cup tomato puree , fresh or canned
  • 1 cup onions , finely chopped
  • 1/2 mixed color bell peppers , finely chopped
  • 1 1/2 tbsp garlic , minced
  • 1 tbsp ginger , minced
  • 2 green chilies , minced
  • 2 1/2 tbsp oil , or ghee
  • 2 1/2 tbsp pav bhaji masala
  • 1 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp kasoori methi , crushed
  • 2 tbsp cashew paste
  • 1 tbsp butter
  • 2 tbsp cheese , grated
  • 1/2 tsp garam masala
  • 3 tbsp cilantro , finely chopped
  • salt , to taste
  • 3-4 tbsp water , as needed
Instructions
Instant Pot Recipe:

  1. Turn on your Instant Pot on low sauté mode and add in your oil. Add in your ginger, garlic, chili, and onions. Sauté for 2 minutes until fragrant.

  2. Add in your chopped tomatoes, tomato purée, pav bhaji masala, kasoori methi, red chili powder, turmeric powder, and salt. Cover with a lid and let cook for 2-3 minutes until the tomatoes soften. Make sure to cover it so the tomatoes soften and thicken to get the right consistency. Add 2 tbsp water if you find it sticking to the bottom on the Instant Pot.

  3. Add in your corn, bell peppers, cashew paste, butter, and 3-4 tbsp water.

  4. Put the lid on and pressure cook for 3 minutes on high in manual mode with natural release.

  5. Add in your cheese, garam masala, and cilantro. Mix until combined. Your Corn Pav Bhaji is ready, serve with pav bun, onions, and pickle for the ultimate dinner! Enjoy!

Stove Top Recipe:

  1. Heat your oil in a large saucepan on medium heat. Add in your ginger, garlic, chili, and onions. Sauté for 2 minutes until fragrant.

  2. Add in your chopped tomatoes, tomato purée, pav bhaji masala, kasoori methi, red chili powder, turmeric, and salt. Cover with a lid and let cook for 2 minutes until the tomatoes soften. Make sure to cover it so the tomatoes soften and thicken to get the right consistency. Add 2 tbsp water if you find it sticking to the bottom of the pan.

  3. Boil your corn seperately. Add in your boiled corn, bell peppers, cashew paste, butter, and 3-4 tbsp water. Cover with a lid, give it a mix, and let simmer for 5 minutes in low flame.

  4. Then, add in your cheese, garam masala, and cilantro. Mix until combined. Your Corn Pav Bhaji is ready, serve with pav bun, onions, and pickle for the ultimate dinner! Enjoy!

Recipe Video

Recipe Notes
  • Make sure your Instant Pot is on low sauté mode to prevent burning and sticking.
  • I would recommend using fresh corn since they’re super crisp and juicy.
  • My corn was very tender so it only took 3 minutes in the Instant Pot, but if you think your corn is a bit firmer, cook for 4-5 minutes.
Nutrition Facts
Corn Pav Bhaji (Instant Pot or Stovetop)
Amount Per Serving
Calories 265 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 15mg5%
Sodium 175mg8%
Potassium 592mg17%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 10g11%
Protein 7g14%
Vitamin A 1343IU27%
Vitamin C 35mg42%
Calcium 89mg9%
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 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. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe.  Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Tri-Color Winter Melon (Ash Gourd) Juice

Tri-color Winter Melon (Ash Gourd) Juice

Published by
Kick-start your mornings with this tricolor Winter Melon (Ash Gourd) Juice, a great detoxifying agent rich in vitamin c, calcium, and iron. Blend it with some mint leaves, ginger, and other fun add-ins like beets or turmeric for a refreshing cleanse to start your day!
Winter melon, or ash gourd juice is best enjoyed to start your mornings since it flushes out all the toxins that might have accumulated in your body. It’s also a wonderful natural digestive aid and helps with constipation! Having it fresh, immediately after making it and without salt or sugar is recommended too.
I’ve made a few different flavors by blending winter melons with beets, fresh turmeric, and kept one as the original. Super floral and rejuvenating, there’s no better way to start your mornings refreshed and energized!

Tri-Color Winter Melon (Ash Gourd) Juice

Tri-Color Winter Melon (Ash Gourd) Juice

5 from 1 vote
Tri-Color Winter Melon (Ash Gourd) Juice
Print
Tri-Color Winter Melon (Ash Gourd) Juice
Prep Time
10 mins
Total Time
10 mins
 

Kick-start your mornings with this Tricolor Winter Melon (Ash Gourd) Juice, a great detoxifying agent. Blend it with some mint leaves, ginger, and other fun add-ins like beets or turmeric for a refreshing cleanse to start your day!

Course: Drinks
Cuisine: Indian
Custom Category: Drinks
Servings: 3
Calories: 27 kcal
Author: Nidhi Bothra
Ingredients
Winter Melon Juice (Green):
  • 1 cup winter melon (ash gourd) , chunks
  • 3-4 mint leaves
  • 1/4 cup water
Beet Winter Melon Juice (Pink):
  • 1 cup winter melon (ash gourd) , chunks
  • 2 small beetroot
  • 1 tsp lemon juice
  • 1/2 inch ginger
  • 3-4 mint leaves
  • 1/4 cup water
Turmeric Winter Melon Juice (Yellow):
  • 1 cup winter melon (ash gourd) , chunks
  • 2 small yellow beets , optional
  • 1/2 inch turmeric
  • 1/2 inch ginger
  • 3-4 mint leaves
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1/4 cup water
Instructions
Winter Melon Juice (Green):

  1. Blend all the ingredients until smooth. Strain the blended mixture and transfer it into a serving glass. Serve fresh and enjoy!

Beet Winter Melon Juice (Pink):

  1. Blend all the ingredients until smooth. Strain the blended mixture and transfer it into a serving glass. Serve fresh and enjoy!

Turmeric Winter Melon Juice (Yellow):

  1. Blend all the ingredients until smooth. Strain the blended mixture and transfer it into a serving glass. Serve fresh and enjoy!

Recipe Notes
  • Ash gourd juice has to be served fresh. Do not refrigerate and use later.
Nutrition Facts
Tri-Color Winter Melon (Ash Gourd) Juice
Amount Per Serving
Calories 27 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 43mg2%
Potassium 195mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 145IU3%
Vitamin C 5mg6%
Calcium 18mg2%
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 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. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe.  Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!