Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!
Tiramisu is one of my favorite deserts, and this version brightens it up with a fruity twist. With butter notes from the coffee and tartness from the strawberries cutting through the rich whipped cream, balance is this tiramisu’s speciality!
Strawberry Tiramisu — decadent, airy, and bright, this is a guaranteed way to steal someone’s heart this Valentine’s! With layers of vanilla whipped cream, juicy strawberries, and coffee-dipped ladyfingers, this is a no-bake dessert that’s ready to impress!
Course:
Dessert
Cuisine:
Italian
Keyword:
valentines
Custom Category:
Desserts
Servings: 8
Calories: 288kcal
Author: Nidhi Bothra
Ingredients
Vanilla Whipped Cream:
16ozheavy whipping cream, chilled
8ozmascarpone cheese, at room temperature and whipped until smooth
1tspvanilla essence
1/3cuppowdered sugar or confectioners (icing) sugar
In a chilled bowl, gently whisk chilled heavy whipping cream using an electric whisker until soft peaks form. Add in the vanilla essence and powdered sugar in between whipping. Then, gently fold in your room temperature whipped mascarpone cheese. Let sit in the fridge.
To make the coffee syrup, mix the instant coffee powder, hot water, and sugar until dissolved. Let cool until ready to assemble.
To assemble the Strawberry Tiramisu, you can either use individual serving dishes or a larger dish. Fill your vanilla cream into a piping bag. Pipe a layer at the bottom of your dish.
Dip your biscuits in the coffee mixture and then place a layer on top. Pipe another layer of cream and gently add your chopped strawberries. Add in more cream to fill the dish and use a spatula to level the top.
To garnish, add diced strawberries, edible flowers, and a dusting of cocoa powder, freeze-dried strawberry powder, and golden sprinkles. Chill for at least an hour before serving and enjoy!
Recipe Video
Recipe Notes
This can be made ahead a day before a party and kept in the fridge.
Nutrition Facts
Strawberry Tiramisu
Amount Per Serving
Calories 288Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 114mg38%
Sodium 49mg2%
Potassium 117mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 972IU19%
Vitamin C 11mg13%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
p style=”margin: 0; margin-bottom: 1.5em;”>I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!
Vegetable Badam Tehri (Biryani) has its origins from the era of Indian royal kings. It is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy. Indeed it requires a bit more of time and hard work than the usual rice preparations but then trust me, the end result is worth all the efforts.
The Vegetable Badam Tehri is a perfect medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich paste of almond. It is a multi-step process where I first boiled the rice, took a healthy bunch of vegetables and cooked it in some fiery Indian spices like cardamom, shahi masala, saffron, mint to get the brilliance of bold flavors and aroma and lastly prepared a sweet composition of almonds, milk, rose water and cream called as Tehri.
With Tehri kept in between, the appeal to the biryani is added by pristinely arranging the vegetables and rice in layers and further garnishing it with some cilantro and flowers. The Vegetable Badam Tehri (Biryani) is undoubtedly a flavorful, fragrant and filling dish. Make it on a holiday for lunch and serve it piping hot to experience the genuine old-time regal touch of meals!
Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.
Course:
Dinner, Lunch, Main Course
Cuisine:
Indian
Keyword:
festive, party
Custom Category:
Dinner, Diwali, Indian Main Course, Lunch, Main Course, Rice
In a saucepan, heat up some ghee, cumin seeds, salt, black pepper, bay leaves, and rice. Toss it together lightly and top it off with mint and cilantro.
Heat a heavy bottom saucepan on medium heat and add in ghee, cumin seeds, bay leaves, dried red chili, star anise, cinnamon sticks, ginger, green chili paste, black cardamom, mace, green cardamom, and cloves. Let the spices roast for 2 minutes and add in potatoes. Sauté for 2 more minutes and then add in water and salt and cover the pot until the potatoes are fork tender.
Add in tomato purée and sauté for 2-3 minutes more. Put in the bell peppers, all the vegetables and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, coriander powder, mango powder, shahi masala, and cream. Cook for a few more minutes and the vegetables are ready!
Take another pan and add ghee, ginger, and green chili paste. Sauté it for a few minutes and add the almond paste. Lower the flame so the paste doesn’t burn, but the water evaporates. Sauté for 2-3 minutes and then add kasoori methi and cook again.
Take out 1 tsp milk and soak the saffron in it. Leave this mixture aside. Put the rest of the milk and cream into the pan and let it cook for 5-7 minutes until the tehri starts to thicken in low flame. Add in saffron milk that was prepared a little while ago. Now finish it off with the salt, sugar, turmeric powder, and shahi masala. Simmer for 1-2 more minutes and the tehri is ready.
Grease the serving dish (preferably a bundt cake pan), which should be heat safe. Soak the saffron and rose water in the milk and set aside. First, form a layer with half the rice and then make the second with all of the vegetables. Sprinkle half of the milk mixture of saffron and rose on top of the vegetables generously and then top it off with some mint and cilantro. Add in the second half of the rice and rest of the saffron-milk mixture.
Put a layer of aluminum foil on top for when you heat it in a microwave (or oven). When you’re ready to serve it, turn the biryani onto a plate and pour the tehri in the hole. Please note that the tehri should be warm and poured only when you are ready to serve, otherwise it will become dry. Garnish with cilantro and some chopped almonds and pistachios.
Thai-Inspired Watermelon Chaat is a fresh, colorful appetizer that takes watermelon in a completely different direction!
The inspiration for the sauce comes from Miang Kham, a Thai dish known for its beautiful balance of sweet, tangy, spicy, and nutty flavors. Here, that same flavor profile is paired with chilled watermelon and then layered with paneer, Thai chilies, fried shallots, lemon, toasted coconut, and crispy air-fried noodles.
WATCH HOW TO MAKE THAI WATERMELON CHAAT:
What makes this chaat so fun is the contrast in every bite. The watermelon keeps it fresh and juicy, while the paneer adds a little richness, the noodles bring texture, and the Miang Kham-inspired sauce ties everything together.
I love serving this on a banana leaf or any decorative leaf, especially when entertaining. It looks vibrant and elegant, but the assembly itself is very simple.
Thai-Inspired Watermelon Chaat 🍉✨A fresh and unexpected take on chaat, with juicy watermelon at the center and a beautiful balance of sweet, tangy and spicy flavors inspired by Miang Kham.
I’ve given it my own little twist with paneer, Thai chilies, crispy air-fried noodles and a few vibrant toppings that make every bite so interesting.
Course:
Appetizer, Chaat
Cuisine:
Fusion, Thai
Keyword:
party
Custom Category:
Appetizers, Chaat (Indian Street Food)
Servings: 8
Calories: 211kcal
Author: Nidhi Bothra
Ingredients
4cupswatermelon, cut into cubes and kept chilled
Miang Kham Sauce:
3tbspshredded coconut, toasted
2tbsproasted peanuts, finely chopped
1inchlemongrass, blended to a paste with 1/2 tsp turmeric
To make the Miang Kham sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Transfer to a separate bowl and set aside.
If you are making the lemon grass paste at home then use only the soft, pale inner part of the lemongrass, and not tough green upper stalk. To make the paste, peel away the tough outer layers, trim the dry top and root end, then slice the tender lower portion very finely before blending. In a strong mixie, it will grind smoothly with the turmeric powder.
If you don't want to use the paste, you can pound the lemongrass and add it to the sauce. Then remove the lemongrass stalk when the sauce is ready.
Sauté the paneer cubes with a little turmeric and salt until lightly golden. Keep aside.
Toss boiled noodles with a little oil and air-fry until golden and crisp.Let them cool, then lightly crush before using.
To assemble, arrange a banana leaf or any serving leaf on a platter. Spread a little Miang Kham sauce on the leaf and layer the chilled watermelon pieces over it.
Add the sautéed paneer, roasted peanuts, fried garlic, shallots, chopped Thai chilies, finely chopped lemon, and toasted coconut.
Top with the lightly crushed air-fried noodles.
Drizzle a little more Miang Kham sauce over the top and finish with microgreens and sesame seeds.
Serve immediately and enjoy the Thai Watermelon Chaat bites.
Recipe Video
Nutrition Facts
Thai Watermelon Chaat
Amount Per Serving
Calories 211Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 252mg11%
Potassium 229mg7%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 503IU10%
Vitamin C 20mg24%
Calcium 162mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Floating Melon Sandesh is a fresh and elegant take on classic kachagola sandesh. Soft, delicate sandesh is paired with fresh melon balls, a light chilled melon juice, and a vibrant raspberry sauce that brings everything together beautifully!
WATCH HOW TO MAKE FLOATING MELON SANDESH:
The kachagola sandesh keeps its traditional soft texture, while the melon adds freshness and a naturally sweet flavor. The raspberry sauce adds just enough contrast, and the finishing touches of saffron, pistachios, rose petals, and gold foil make the dessert feel refined and special.
What I especially love about this recipe is that even with all these layers, it still feels light. The melon juice is intentionally kept thin and refreshing rather than creamy, so the sandesh and fresh fruit remain the focus.
Served well chilled, this Floating Melon Sandesh is a lovely way to enjoy a classic Indian sweet in a completely different presentation.
Floating Melon Sandesh is a refreshing take on classic kachagola sandesh, paired with juicy melon balls, a light chilled melon juice, and a vibrant raspberry sauce. Finished with saffron, pistachios, and a touch of gold foil, it’s an elegant dessert that feels festive without being too heavy.
Course:
Dessert
Cuisine:
Fusion, Indian
Keyword:
festive, mithai
Custom Category:
Desserts, Fusion, Indian Sweets
Servings: 20pcs
Calories: 76kcal
Author: Nidhi Bothra
Ingredients
Sandesh:
1/2gallonmilk, 2 liters
1/2cupwater
2tbspvinegar, mixed in 3/4 cup water
5tbspsugar, pulsed in a blender to make it finer if granulated sugar
2tspcornstarch
2tsprose water
2tbspmilk powder or desiccated coconut, for coating
To make the sandesh, in a heavy-bottomed pan, add water (to prevent the milk from sticking) and the milk. Let this come to a boil on medium heat and then take this off the heat. Slowly stir in the diluted vinegar (i.e. vinegar mixed with water) until the milk curdles.
Drain the curdled milk using a cheesecloth and rinse it with 3 to 4 cups of cold water to remove the lemon flavor. Don't over rinse the chenna.
Lightly squeeze the excess water. Hang the cloth along with curdled milk (chenna) for 20 minutes. It should still retain some moisture.. Don't hang it for more time otherwise it will loose moisture and become very dry.
Take out the chenna onto a plate and knead it with your palm for 5-7 minutes until it becomes soft and smooth and there are no cracks. Divide this into two equal parts.
Transfer half of the chenna into a pan with sugar and cornstarch. Let this cook on low-medium heat for 5 minutes until it comes together and starts leaving the sides of the pan. This roasted chenna helps ensure the binding of the sugar and gives a really nice texture to the sandesh. Transfer this to a plate and let it cool for 10 minutes in the fridge.
While this is cooling, we'll make our raspberry sauce. Add the frozen raspberries, ¼ cup water, sugar, and salt to a small pan. Cook until the raspberries soften and become slightly jammy.
Then mix the cornstarch with 1–2 tablespoons water to make a slurry. Add it to the raspberries and cook until the sauce thickens slightly. Strain and let it cool completely.
Mix the roasted and regular chenna on a plate and knead gently with your palms until the come together. Add in the rosewater and fold gently.
Shape the sandesh into equally-sized small balls, I was able to make 20 pcs. Roll them in some milk powder or desiccated coconut.
For the melon juice, cut and deseed the melon. Reserve some melon for making fresh melon balls.
Blend the remaining melon with coconut milk, condensed milk or sugar as needed, and a pinch of salt until smooth. Strain and chill thoroughly.
To assemble, add fresh melon balls and kachagola sandesh to the serving glass.
Gently pour the very well-chilled melon juice around them.
Top with raspberry sauce, saffron water, saffron strands, pistachios, rose petals, and a touch of edible gold foil.
Serve immediately while chilled.
Recipe Video
Nutrition Facts
Floating Melon Sandesh
Amount Per Serving
Calories 76Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 50mg2%
Potassium 146mg4%
Carbohydrates 11g4%
Fiber 0.3g1%
Sugar 10g11%
Protein 3g6%
Vitamin A 104IU2%
Vitamin C 1mg1%
Calcium 121mg12%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Isn’t it amazing how one simple dish can take on so many different flavors across India? Dahi vada is one of those classics that changes beautifully from one region to another, with each version bringing its own flavors, textures, and traditions to the table.
In this dish, I have brought together the regional flavors of Andhra-Style Dahi Vada, Odiya Dahi Vada with Aloo Dum and Ghugni, and the classic North Indian Dahi vada.
WATCH HOW TO MAKE DAHI VADA TRIO – THREE REGIONAL FLAVORS:
For this recipe, I wanted to bring together three regional takes on dahi vada using the very same base. We start with soft and fluffy urad dal vadas, soak them until perfectly tender, and then take them in three completely different directions.
The Andhra-style dahi vada is fresh and savory, with ginger and green chilli stirred into the yogurt and a flavorful mustard seed, urad dal, curry leaf, and turmeric tadka. Grated carrot, coconut, and boondi add color and texture to finish it off.
Then comes the Odia dahi bara, where the yogurt is kept a little lighter and more pourable and flavored with roasted cumin and a simple tadka. What makes this version especially comforting is everything that goes along with it: spicy aloo dum, soft ghugni, finely chopped onions, and a little bhujia for that final crunch.
And finally, we have the familiar North Indian dahi vada. The yogurt is smooth and creamy with a touch of sweetness, and the vadas are finished with green and tamarind chutneys, roasted cumin, red chilli, and chaat masala. I’ve added finely chopped radish, beetroot, and fresh microgreens for a fresh, colorful finish.
What I love most about making these together is seeing how the exact same vada can become three completely different dishes simply through the yogurt, tempering, accompaniments, and toppings. Each one has its own personality, yet they all begin in exactly the same place.
Dahi Vada Trio - Three Regional Styles, One Classic Dish
Prep Time
30mins
Cook Time
30mins
A delicious Dahi Vada Trio featuring three regional takes on one classic dish - Andhra-style with a ginger, green chili and mustard curry leaf tadka, Odisha-style served with aloo dum and ghugni, and North Indian-style finished with chutneys and classic chaat toppings. One dahi vada, three distinct flavors and traditions.
Course:
Appetizer, Chaat
Cuisine:
Indian
Keyword:
streetfood
Custom Category:
Appetizers, Chaat (Indian Street Food)
Wash the urad dal well and soak for about 6 hours. Drain completely and grind with just enough ice-cold water to make a thick, smooth batter.
Transfer the batter to a bowl and beat well with an electric beater or by hand until it becomes light and fluffy, almost doubles in volume, and turns lighter in color. Fold in the finely minced ginger-green chilli, cumin seeds, and salt.
To check the consistency, drop a little batter into a bowl of water. If it floats right up, the batter is ready.
Heat oil over medium heat. Drop small portions of the batter into the oil and fry until evenly golden and cooked through.
Mix the warm water with salt, red chilli powder, and hing. Add the fried vadas and soak for about 15–20 minutes, or until soft. Gently squeeze out the excess water and keep the vadas aside.
The same prepared vadas will be used for all three versions.
Andhra-Style Dahi Vada:
Whisk the yogurt with water, salt, and finely minced ginger-green chilli until smooth.
Heat the oil. Add the mustard seeds and urad dal. Once the mustard seeds splutter and the urad dal turns lightly golden, add the curry leaves and turmeric.
Pour the tadka over the yogurt and mix well.
Add a portion of the prepared vadas and allow them to soak in the seasoned yogurt.
Finish with grated carrots, fresh coconut, and boondi.
Odisha-Style Dahi Bara with Aloo Dum & Ghugni
Whisk the yogurt with water until smooth and pourable. Mix in the salt and roasted cumin powder.
Heat the oil. Add cumin seeds, hing, dried red chilli, and curry leaves. Add a little red chilli powder or red chilli flakes.
Pour the tadka over the yogurt and mix well.
Add a portion of the prepared vadas and allow them to soak in the seasoned yogurt.
Note: Odia dahi bara generally has a slightly thinner, more pourable yogurt. Adjust the amount of water according to the consistency you prefer.
Aloo Dum:
Boil the potatoes until just tender. If using baby potatoes, peel and keep them whole or halve them if needed. If using regular potatoes, peel and cut them into pieces.
Heat the oil and add cumin seeds and bay leaf. Add the finely chopped onion and sauté until nicely golden. Add the ginger-green chilli-garlic paste and sauté briefly.
Add the tomato puree, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala thickens and the oil begins to separate.
Add about ¾ cup water and let the gravy simmer and come together.
Add the potatoes, cover, and cook until they absorb the flavors. Add a little more water if needed, depending on how thick or saucy you prefer the aloo dum.
Finish with kasuri methi and garam masala.
Ghugni:
Pressure-cook the soaked white peas with turmeric, salt, and enough water until tender but still holding their shape. Keep them slightly moist rather than completely dry. If you like Kolkata style ghugni chaat then see my recipe here.
Assemble:
Place the prepared Odia dahi bara in the serving dish and top with aloo dum, ghugni, finely chopped onions and bhujiya. Finish with a little roasted cumin powder or chilli, if desired.
North Indian Dahi Vada:
Whisk the yogurt until smooth and creamy. Add a little water as needed, then mix in 2–3 tsp sugar or powdered sugar and salt.
Add the prepared vadas and allow them to soak in the yogurt.
To serve, top with green chutney, tamarind chutney, roasted cumin powder, red chilli powder, and chaat masala.
Finish with finely chopped radish, beetroot, and fresh microgreens.
Recipe Video
Nutrition Facts
Dahi Vada Trio - Three Regional Styles, One Classic Dish
Amount Per Serving
Calories 367Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 8mg3%
Sodium 418mg18%
Potassium 839mg24%
Carbohydrates 50g17%
Fiber 12g50%
Sugar 12g13%
Protein 21g42%
Vitamin A 554IU11%
Vitamin C 43mg52%
Calcium 324mg32%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Corn is in season, and these Roasted Corn & Tomatillo Enchiladas are such a delicious way to enjoy it. Charred sweet corn and tangy tomatillos are blended with roasted vegetables, sour cream, and cilantro to create a smooth, creamy sauce that is fresh, smoky, and full of flavor!
WATCH HOW TO MAKE ROASTED CORN AND TOMATILLO ENCHILADAS:
The enchiladas are filled with a hearty mushroom and black bean filling, covered generously with the creamy corn-tomatillo sauce, and topped with melty cheese before baking until warm and bubbly. Finished with sour cream, pickled onions, and microgreens, they’re comforting, colorful, and perfect for a family dinner or summer gathering.
They’re a delicious way to enjoy fresh summer corn and give this seasonal favorite an extra-special touch.
These Roasted Corn & Tomatillo Enchiladas are all about making the most of fresh summer corn! Sweet corn is charred directly over the flame and blended with tomatillos, grilled vegetables, sour cream, and herbs into a smooth, creamy sauce. The enchiladas are filled with a savory mushroom and black bean filling, generously covered with the charred corn sauce, topped with cheese, and baked until warm and bubbly.
Finished with sour cream, pickled onions, and fresh microgreens, these enchiladas are creamy, smoky, fresh, and full of flavor - a perfect way to celebrate corn season!
Course:
Baked, Dinner, Main Course
Cuisine:
Mexican
Keyword:
baked
Custom Category:
Baked, Dinner, International Cuisine, Main Course
Servings: 6
Calories: 375kcal
Author: Nidhi Bothra
Ingredients
Charred Corn:
4fresh corn
Roasted Veggies:
5-6tomatillo (green tomatoes)
1mediumbell peppers
1mediumzucchini, halved and cut into 4 large pieces
1largeonions, cut into large pieces
2-3jalapenos, or green chilies
5clovesgarlic
2tbspoil
For Blending:
1/4cupsour cream
1 1/2cupswater , mixed with 1 vegetable stock cube
Char all 4 ears of corn directly over a gas flame, turning frequently until nicely charred on all sides. Let them cool slightly and slice off the kernels.
Keep the kernels from 2 ears of corn for the sauce and reserve the remaining corn kernels for topping and garnish.
Grill the Vegetables:
Heat 2 tbsp oil on a hot griddle. Add the green onions, bell pepper, zucchini, onion, jalapeños, and garlic.
Flip and turn the vegetables, then cover and cook until they are tender and nicely charred on all sides. Remove from the heat and let them cool slightly.
Make the Cream Charred Corn Sauce:
Transfer all the grilled vegetables to a blender.
Add the kernels from 2 charred ears of corn, sour cream, vegetable stock, cilantro with tender stems, salt, and black pepper.
Blend until completely smooth and creamy. Add a little additional water, if required, to adjust the consistency. Taste and adjust the seasoning.
Prepare the Mushroom Black Bean Filling:
Heat 2 tbsp oil in a pan. Add the shallots and sauté briefly. Add the mushrooms and ginger-garlic paste and cook until the mushrooms are nicely sautéed and most of their moisture has evaporated.
Add the black beans, taco seasoning, roasted cumin powder, chili flakes, dried oregano, and salt.
Mix everything together and sauté until well combined.
Finish with the finely chopped cilantro and tender stems.
Warm and Fill the Tortillas:
Preheat the oven to 375°F / 190℃
Warm the corn tortillas before rolling. This step is important, as cold corn tortillas can crack or break while being rolled.
Spread approximately ¼ cup of the prepared corn sauce over the bottom of a rectangular baking dish.
Place approximately 2 tbsp of filling in the center of each warm tortilla.
Roll tightly and arrange seam-side down in the prepared baking dish.
Continue until all the tortillas are filled and arranged snugly in the dish.
Sauce & Bake:
Pour the creamy charred corn sauce generously over the rolled tortillas.
Top with grated melting cheese, some of the reserved charred corn kernels, and sliced jalapeños.
Bake for about 15 minutes, or until the sauce is hot and the cheese is melted and bubbly.
Garnish & Serve:
Remove from the oven and finish with a drizzle of sour cream, pickled onions, microgreens, and a few more charred corn kernels if desired.
Serve warm with lime or lemon wedges on the side.
Recipe Video
Nutrition Facts
Roasted Corn & Tomatillo Enchiladas
Amount Per Serving
Calories 375Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 15mg5%
Sodium 113mg5%
Potassium 704mg20%
Carbohydrates 49g16%
Fiber 9g38%
Sugar 10g11%
Protein 11g22%
Vitamin A 1169IU23%
Vitamin C 48mg58%
Calcium 157mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
These Green Mango Pineapple Mini Idlis are a fresh and flavorful twist on classic mini idlis. Tossed with tangy raw mango, sweet pineapple, crunchy peanuts, colorful peppers, and a sprinkle of podi masala, every bite is packed with vibrant flavors and delicious textures.
WATCH HOW TO MAKE GREEN MANGO PINEAPPLE MINI IDLIS:
This is one of those recipes that’s quick to put together yet looks beautiful on the table. Whether you’re entertaining guests, hosting a brunch, or simply looking for a light snack, these mini idlis are a refreshing appetizer that’s sure to be a crowd favorite. Serve them warm and enjoy the perfect balance of sweet, tangy, spicy, and crunchy in every bite.
Fresh, vibrant, and full of flavor, these Green Mango Pineapple Mini Idlis are tossed with crunchy peanuts, colorful peppers, and aromatic podi masala. A quick and refreshing appetizer that's perfect for entertaining or a light snack.
Course:
Appetizer, Breakfast, Chaat, Snack
Cuisine:
Indian
Keyword:
party
Custom Category:
Appetizers, Breakfast, Chaat (Indian Street Food), Snacks
Servings: 6
Calories: 38kcal
Author: Nidhi Bothra
Ingredients
1packmini idlis, prepared as per packet instructions or use homemade mini idlis
If you’re looking for a unique appetizer that’s equal parts delicious and impressive, these Peach Sabudana Chaat Cups are just the thing. Crispy sabudana tikkis are topped with creamy spiced yogurt, juicy peaches, tangy chutneys, and a sprinkle of sev for the perfect balance of sweet, spicy, and crunchy in every bite.
WATCH HOW TO MAKE PEACH SABUDANA CHAAT CUPS:
I love adding seasonal fruits to classic Indian chaats, and peaches work beautifully here. They add a fresh burst of sweetness that pairs perfectly with the yogurt and chutneys, making this an elegant appetizer for festive celebrations, brunches, or whenever you’re entertaining guests.
Best of all, these come together in just a few minutes, making them an easy yet stunning addition to your party table. Serve them immediately after assembling so every bite stays crisp, creamy, and full of flavor.
Crispy sabudana tikkis topped with spiced yogurt, juicy peaches, and your favorite chaat toppings for a refreshing twist on a classic. Perfect for entertaining or festive gatherings!
Course:
Appetizer, Chaat
Cuisine:
Fusion, Indian
Keyword:
party
Custom Category:
Appetizers, Chaat (Indian Street Food)
Servings: 6
Calories: 80kcal
Author: Nidhi Bothra
Ingredients
Sabudana Tikkis:
1packsabudana tikkis, prepared as per packet instructions
There is something irresistible about a sizzling platter arriving at the table. The sound, the steam, the aroma, and the dramatic presentation instantly make an ordinary meal feel special!
This Hot Garlic Paneer Kebab Sizzler brings together buttery corn basmati rice, soft soya paneer kebabs, crisp sautéed vegetables, potato wedges, and a rich, pourable hot garlic sauce. Every component adds a different texture and flavor, making each bite hearty, comforting, and satisfying!
WATCH HOW TO MAKE HOT GARLIC PANEER KEBAB SIZZLER:
Although a sizzler may look elaborate, it is actually a wonderful recipe for entertaining because almost everything can be prepared in advance. The rice can be cooked and seasoned, the kebabs can be shaped, the vegetables can be sautéed, and the sauce can be made before your guests arrive.
When it is time to serve, simply warm each component, heat the cast-iron skillet until extremely hot, assemble everything, and pour over the piping-hot sauce. The final assembly takes only a few minutes, but the result feels dramatic, interactive, and completely restaurant-style.
The temperature of the skillet is the secret to that restaurant-style effect. It needs to be very hot before the food is arranged. A small cube of butter and the warm sauce hitting the hot surface create the signature sound, steam, and aroma that make a sizzler so exciting.
If you love a good sizzler, this one is going to become your new favorite. A sizzling cast-iron skillet loaded with buttery corn basmati rice, melt-in-your-mouth soya paneer kebabs, crisp sautéed vegetables, and a rich hot garlic sauce – it’s comforting, flavor-packed, and perfect for entertaining, with that irresistible restaurant-style sizzle!
Course:
Appetizer, Main Course
Cuisine:
Indian
Keyword:
party
Custom Category:
Appetizers, Main Course, Meals, Rice
Servings: 8
Calories: 379kcal
Author: Nidhi Bothra
Ingredients
Garlic Butter Corn Rice:
3cupscooked basmati rice, from 1 cup uncooked rice
Wash 1 cup basmati rice until the water runs clear. Cook until just done, drain, spread it on a tray, and allow it to cool completely.
Heat the butter in a pan and sauté the ginger (and garlic, if using) until fragrant.
Add the sweet corn and cook for 2–3 minutes.
Season with salt, freshly cracked black pepper, and mixed herb seasoning.
Add the cooked rice and gently toss until everything is well combined.
Finish with freshly chopped cilantro.
Soya Paneer Kebabs:
Wash the soy granules thoroughly 2–3 times, rubbing them gently until the water runs clear.
Boil them in plenty of water with 1 tsp salt and 2 tsp vinegar for 10–15 minutes. This helps season the soy and removes its raw taste.
Drain the soy granules, rinse under cold water, then transfer them to a muslin cloth and squeeze out all the excess moisture. This is the most important step and ensures the kebabs hold together beautifully.
Transfer the squeezed soy granules to a food processor along with the yogurt, ginger, green chilies, and cilantro stems. Pulse until you get a coarse mince. Avoid making it into a smooth paste.
Transfer the mixture to a bowl. Add the grated paneer (or homemade chhena), chopped onion, chopped cilantro, melted ghee, roasted sattu flour, and all the seasonings. Mix until everything is well combined. If the mixture feels too soft, add a little more roasted sattu flour.
Shape into about 8 kebabs, depending on your preferred size.
Pan-fry in ghee over medium heat until beautifully golden and crisp on both sides.
Hot Garlic Sizzler Sauce :
Melt the butter over low heat until it turns into fragrant brown butter.
Add the all-purpose flour and cook for 1–2 minutes, stirring continuously, to form a smooth roux.
Add the minced ginger, minced garlic, and garlic paste. Cook until fragrant.
Gradually whisk in the water (or you can use vegetable stock) until smooth.
Add the stock cube (if you are using water), tomato ketchup, dark soy sauce, hot sauce, sugar, black pepper, and Worcestershire sauce, if using.
Simmer for 8–10 minutes until smooth and glossy, and finish with the finely chopped cilantro.
Sautéed Vegetables:
Heat the olive oil and sauté the garlic until fragrant..
Add the onions and mushrooms and cook on high heat for 1–2 minutes.
Add the blanched vegetables.
Season with salt and freshly cracked black pepper.
Toss everything together on high heat for about 5 minutes, keeping the vegetables crisp.
To Assemble:
Heat your cast-iron sizzler skillet until it is extremely hot.
Place a layer of cabbage or lettuce leaves on the skillet.
Arrange the garlic butter corn rice, golden soya paneer kebabs, sautéed vegetables, and potato wedges.
Pour the hot garlic sauce around the edges of the skillet.
Finish with a small cube of butter to create that signature sizzling effect.
Serve immediately while it's hot and sizzling.
Recipe Video
Recipe Notes
I highly recommend using homemade chhena instead of paneer. Soy granules are naturally quite dry, and the moisture from fresh chhena helps keep the kebabs soft, juicy, and tender.
Squeezing out all the moisture from the soy granules is the secret to perfectly shaped kebabs.
You can also use mini soy chunks instead of soy granules. Boil, squeeze, and pulse them in the same way.
Keep the sauce slightly runny, as it will naturally thicken while cooling. It should be pourable so it creates that beautiful sizzling effect on the hot skillet.
Nutrition Facts
Hot Garlic Paneer Kebab Sizzler
Amount Per Serving
Calories 379Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 32mg11%
Sodium 400mg17%
Potassium 310mg9%
Carbohydrates 53g18%
Fiber 11g46%
Sugar 12g13%
Protein 12g24%
Vitamin A 2637IU53%
Vitamin C 12mg15%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Fried rice is always a crowd pleaser, but this time we’re giving it a fun, crunchy, party-style makeover with these Indo-Chinese Rice Bhel Cups!
WATCH HOW TO MAKE INDO-CHINESE RICE BHEL CUPS:
Fragrant basmati rice is tossed into a quick Schezwan-style fried rice with colorful vegetables, tofu or paneer, edamame, and bold Indo-Chinese flavors. To make it extra fun, we top it with a crunchy Chinese bhel made with crispy noodles, onions, peppers, and all our favorite sauces.
Served in little cups, these are colorful, easy to pick up, and perfect for summer entertaining, picnics, game day gatherings, grazing tables, or graduation parties. They’re playful, flavorful, and such a cute way to serve fried rice.
These Indo-Chinese Rice Bhel Cups are the perfect mix of comfort and crunch. The fried rice is flavorful and light, while the Chinese bhel topping adds that fun crispy texture that makes every bite exciting.
I love using basmati rice here because the grains stay long and separate, which is so important for fried rice. Once the rice is cooked, spreading it out for a little bit helps remove extra moisture and keeps the grains from clumping. You can also use day-old rice, which works beautifully for this recipe.
The best part is how easy these cups are to serve. Instead of a big bowl of fried rice, you get these cute individual portions that look so pretty on a party table.
Fried rice is always a crowd pleaser, but this Indo-Chinese Rice Bhel Cups recipe gives it such a fun, crunchy makeover! Made with flavorful Schezwan-style fried rice, colorful veggies, tofu or paneer, edamame, and a crunchy Chinese bhel topping, these little cups are perfect for summer entertaining, game day gatherings, picnics, grazing tables, and parties.
Start by cooking rice until the grains are long, fluffy, and separate. Once cooked, spread the rice on a plate or tray and let it air dry a little. This helps the grains stay separate when stir frying. You can also use day-old rice for this recipe.
To make the Schezwan fried rice, heat oil in a hot wok. Add ginger, garlic, and cilantro stems. Sauté for a few seconds until fragrant.
Add onions, bell peppers, carrots, cabbage, edamame, and tofu or paneer. Toss everything on high heat for a minute or two. The vegetables should stay slightly crisp and colorful.
Add schezwan sauce, tomato ketchup, vinegar, white pepper, and salt. Mix well.
Add the cooked rice and toss gently so the rice is coated with the sauces but the grains remain light and separate. Finish with chopped green onions and keep aside.
For the crispy noodles, take boiled noodles in a bowl and toss them with cornstarch and 2 to 3 tsp oil, just enough to coat the noodles lightly.
Air fry at 350°F / 175℃ for 5 minutes, opening and tossing 2 to 3 times in between, or until the noodles are golden brown and crispy. You can place a light weight on top while air frying so the noodles stay in place and crisp up evenly.
Once the noodles are crisp, toss them with onions, bell peppers, Schezwan sauce, hot sauce, tomato ketchup, light soy sauce, vinegar, and green onions to make a quick Chinese bhel topping.
To assemble, fill each cup about three-fourths full with the Schezwan fried rice.
Top with the crunchy Chinese bhel and garnish with black and white sesame seeds, microgreens, and chili threads.
Serve immediately for the best crunch. These cups can also be served warm or at room temperature.
Recipe Video
Recipe Notes
You can air fry, deep fry, or bake the noodles until they are golden brown and crispy.
The crispy noodles can be made ahead and stored in an airtight container for up to 15 days. They stay crunchy and are ready to use whenever you want to assemble the bhel cups.
For the best texture, add the Chinese bhel topping just before serving so the noodles stay crisp.
Nutrition Facts
Crunchy Chinese Rice Bhel Cups
Amount Per Serving
Calories 143Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.5g3%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 105mg5%
Potassium 116mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 724IU14%
Vitamin C 11mg13%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! With fragrant rice, crunchy seasonal produce, a fresh mango salad, and citrus yogurt, these little cups are made for grazing tables and sunny day gatherings!
WATCH HOW TO MAKE GREEN MANGO PAPAYA RICE CUPS:
We’ll start by cooking our rice, and I’m using Royal’s basmati rice which adds such a lovely aroma and lightness to this dish. While that cooks, grate your green mango and raw papaya for the freshest, tangiest base.
Now we’ll make a simple tadka with cashews, dried red chilies, mustard seeds, and curry leaves. Once fragrant, add in the green mango and papaya and let everything soften slightly before tossing in the rice. Finish with lemon juice, cilantro, and a bit of salt until everything is well combined. The flavors here are so bright, chatpata, and incredibly addictive!
For some freshness, we’re making a mango boondi salad with black chickpeas, juicy mangoes, tamarind, chaat masala, and a few simple spices. I also love adding torn basil and mint which gives this such a fun, almost Thai-inspired twist.
To tie everything together, whisk up a citrus yogurt with lemon zest, orange zest, honey, and salt. It adds the perfect creamy, zingy balance to all the bold flavors.
For the cutest presentation, layer the green mango papaya rice and salad into individual serving cups. Top with the citrus yogurt and your favorite protein, I’m using grilled paneer for a hearty touch.
Finish with some crispy sago papad for crunch and your Green Mango Papaya Rice Cups are ready to serve! They’re colorful, refreshing, and guaranteed to be the star of your summer table!
Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! 🌱 With a fragrant green mango and papaya rice that has cashews, a fresh mango boondi salad, and a zingy citrus yogurt, these little cups are made for grazing tables and sunny day gatherings! ☀️❤️
Course:
Dinner, Lunch, Main Course
Cuisine:
Indian
Keyword:
fusion
Custom Category:
Dinner, Indian Main Course, Lunch, Main Course, Mango Recipes, Rice
Rainbow Millet & Spouted Methi Salad – A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.
WATCH HOW TO MAKE RAINBOW MILLET & SPROUTED METHI SALAD:
A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.
Course:
Salad
Cuisine:
Fusion, Indian
Keyword:
healthy
Custom Category:
Healthy, Lunch, Salad
Servings: 2
Calories: 217kcal
Author: Nidhi Bothra
Ingredients
Salad:
1/2cupcooked millets, use any millets of your choice (I used proso millet)
In a large mixing bowl, combine the cooked millets, methi sprouts, carrot, radish, cucumber, mango, strawberries, pickled red cabbage, parsley, cilantro, and mint leaves.
In a separate bowl or jar, whisk together the orange juice, lemon juice, chopped chilli, honey, Dijon mustard, olive oil, salt, and black pepper until well combined.
Pour the dressing over the salad as needed and gently toss everything together until evenly coated.
Finish with pumpkin seeds, sunflower seeds, or any nuts and seeds of your choice for extra crunch. Serve fresh and enjoy immediately.
Recipe Video
Recipe Notes
Storage Tip: The dressing stores beautifully in the refrigerator for up to one week, making it perfect for meal prep and quick salads throughout the week.
Quick Pickled Red Cabbage: Mix 2 cups finely shredded red cabbage with 1 tbsp vinegar, 1 tsp sugar, and ½ tsp salt. Let it sit for 20–30 minutes, then store in the fridge for up to a week and use it for salads, wraps, bowls, or as a crunchy topping.
Nutrition Facts
Rainbow Millet & Sprouted Methi Salad
Amount Per Serving
Calories 217Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 55mg2%
Potassium 540mg15%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 15g17%
Protein 5g10%
Vitamin A 5103IU102%
Vitamin C 59mg72%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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