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Amritsari Paneer Bhurji

Published by Nidhi Bothra

Amritsari Paneer Bhurji — with a fresh herby twist, this is the ultimate way to enjoy paneer inspired by my travels in Punjab! With fresh herbs like mint, minimal spices, and super light with no cream, this is a must try!

WATCH HOW TO MAKE AMRITSARI PANEER BHURJI:

I tried this when I was in Amritsar earlier and they had blanched some spinach and then shocked it in ice water for a super vibrant color. I blended this with some fresh cilantro and mint for a lovely herby flavor.

In a pan, heat mustard oil and add cumin seeds and hing. Add some besan and let this toast this for a few minutes. Now we’ll go in with our onions and aromatics. Sauté this for a few minutes and add in tomato paste and all of our spices. Let this come together and then we’ll go in with some yogurt for that creaminess and a little tanginess.

Add some water and let this cook covered for a few minutes. Add in grated paneer and give this a gentle mix. Then, we’ll add our herb and spinach paste and we’ll finish this off with some salt, a splash of milk and butter, and a freshly ground garam masala.

Fold in some tomatoes if you’d like and this rich, guilt-free Amritsari Paneer Bhurji is ready to enjoy! Pair this with pickled onions and some naan or roti for the perfect weeknight meal!

If you like this, please try my other recipes:

5 from 1 vote

Amritsari Paneer Bhurji

Prep Time

15 mins

Cook Time

25 mins

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: curry

Custom Category: Curries, Dinner, Diwali, Indian Main Course, Lunch, Main Course

Servings: 4

Calories: 340 kcal

Author: Nidhi Bothra

Ingredients

1 1/2 cup spinach , blanched
10 mint leaves
2 tbsp cilantro with tender stems
2 tbsp mustard oil
1 tsp cumin seeds
1/4 tsp asafoetida powder (hing)
2 tbsp besan (gram or chickpea flour)
1 large onions , finely chopped
5 cloves garlic , finely chopped
1 inch ginger , finely chopped
1 green chilies , finely chopped
2 medium tomatoes , grated
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp kashmiri red chili powder
1 1/2 tbsp coriander powder
1 tsp kasoori methi , crushed
1/3 cup yogurt
1/4 cup water
2 cups grated paneer
1 1/2 tsp salt
1/4 cup milk
1 tbsp butter
2 tbsp bell peppers , chopped (optional)

Fresh Garam Masala:

3 pods green cardamoms
1 black cardamom
10 black peppercorns
2 cloves
1 small mace (javitri)
1/2 inch cinnamon sticks

Instructions

Blend together your blanched spinach, mint, and cilantro. Set this purée aside.
In a pan, heat mustard oil to its smoking point and then reduce the flame. Add in the cumin seeds, asafoetida (hing), and besan. Let toast for a few minutes until fragrant.
Add in the onions, garlic, ginger, and green chili. Let this cook until just translucent. Then, add in the grated tomatoes, turmeric powder, both red chili powders, coriander powder, and kasoori methi.
Let this sauté for few minutes and then add in your beaten yogurt and mix until well combined and you start to see it start to simmer. At this point, add in your water and cook covered on medium heat for 4-5 minutes until the oil separates on the edges.
Add in your grated paneer and give it a gentle mix. Now go in with your herb and spinach paste, milk, butter, salt, and freshly ground garam masala.
Cook for 5-6 minutes covered until it comes together. If you’d like, fold in some bell peppers at the end for a pop of color and some crunch.
Serve warm with naan or roti and a side of pickled onions. Enjoy!

Recipe Video

Nutrition Facts

Amritsari Paneer Bhurji

Amount Per Serving

Calories 340 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 38mg13%

Sodium 851mg37%

Potassium 500mg14%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 7g8%

Protein 13g26%

Vitamin A 2223IU44%

Vitamin C 29mg35%

Calcium 396mg40%

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!

Tomato Peach Chutney

Published by Nidhi Bothra

Tomato Peach Chutney — tangy and spicy with fruity flavors, this is the ultimate way to elevate any Indian meal! With charred tomatoes, juicy peaches & apricots, and smoky chilies combined in a simple chutney, it only takes 15 minutes to make!

WATCH HOW TO MAKE TOMATO PEACH CHUTNEY:

I’ve been wanting to try the viral tomato chutney for so long so I decided to give it a twist with this Peach Tomato Chutney! I’ve used these beautiful in-season peaches and apricots for a little sweetness that works so well here!

Start by getting your pan nice and hot and placing all your ingredients face down. I also added chilies, garlic, and some lemon here. Let these grill until they soften and get a nice char on them. This will help our chutney get that smoky flavor.

Transfer all of this to a blender along with some fresh onions, cilantro, and mint for that brightness. Blend until coarse and transfer to a bowl.

Add in salt, black pepper, roasted cumin powder, lemon juice, olive oil, and honey. Give this a mix and our tomato peach chutney is ready! This pairs so well with roti, rice, with chips as a dip, and even stuffed dal baati!

If you like this, please try my other recipes:

5 from 2 votes

Tomato Peach Chutney

Prep Time

10 mins

Cook Time

15 mins

Course: Chutneys & Dips, Pantry Items, Sides

Cuisine: Fusion, Indian

Keyword: condiments, vegan

Custom Category: Chutneys & Dips, Fusion, Pantry Items, Sides

Servings: 8

Calories: 95 kcal

Author: Nidhi Bothra

Ingredients

Vegetables:

5 tomatoes , halved
2 peaches , halved
3 apricots , halved (optional)
10 cherry tomatoes
1 medium onions , chopped roughly
1 lemon , halved
2 green chilies , slit
1 red chilies , slit
7-8 cloves garlic
2 tbsp cilantro with tender stems
7-8 mint leaves
1 1/2 tbsp oil

Seasoning:

2 tsp olive oil , or mustard oil
1 tsp honey , optional
1 tsp salt
1 tsp roasted cumin powder
1/4 tsp black salt
1/2 tsp black pepper

Instructions

On a griddle, heat some oil on a medium flame and once hot, roast your tomatoes, cherry tomatoes, peaches, apricots, lemons, and chilies. Cook them for 10 minutes covered until they are charred and tender. Make sure to flip them half way through.
Once your roasted vegetables are cooled, pulse all of them, except the lemon, along with some onion, cilantro, and mint in a blender. I like to keep the chutney semi-chunky but you can blend it to your desired consistency.
Transfer your chutney to a bowl and add in all of your seasoning ingredients and lemon juice. Mix it thoroughly and your Tomato Peach Chutney is ready to serve, enjoy!

Recipe Video

Recipe Notes

If you want to make the chutney thicker, you can add a crouton or a 1 inch chunk of roasted bread.
If you don’t like raw onions, you can also char your onions along with the rest of the ingredients

Nutrition Facts

Tomato Peach Chutney

Amount Per Serving

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 415mg18%

Potassium 388mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 9g10%

Protein 2g4%

Vitamin A 1224IU24%

Vitamin C 37mg45%

Calcium 31mg3%

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!

Stuffed Corn Baati

Published by Nidhi Bothra

Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative twist on the Rajasthani classic dish! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up!

WATCH HOW TO MAKE RAJASTHANI STUFFED CORN BAATI:

Corn is in-season right now and I promise you this is the best way to use it this monsoon! We’ll give our corn kernels a quick pulse and set this aside.

To make our baatis, we’ll add atta, suji, salt, ajwain, baking powder, and oil. Use your hands to knead this into a semi-soft dough. We’ll also add some yogurt to help with binding. You might need to add some water to help it come together but make sure you don’t make a very hard dough. Let this rest covered while we make the stuffing.

In a pan, heat oil and add cumin seeds, hing, and corn and let this sauté. Add in ginger and green chili paste and a few sprinkles of water. Let this cook covered until the water evaporates and now we’ll add cilantro, boiled potato, and all of our spices. Finish with cilantro and cashews and we’re ready to shape our baatis.

Take a small portion of the dough and shape into a ball. Then, flatten it and tightly seal the edges around the corn stuffing. Use your hands to smooth this out into a baati shape.

Transfer this to a lined baking tray and bake until nice and golden brown. Don’t forget to top them with a generous drizzle of ghee and we’re ready to serve with this a special Tomato Peach Chutney.

If you like this, please try my other recipes:

5 from 2 votes

Stuffed Corn Baati

Prep Time

20 mins

Cook Time

45 mins

Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative take on the Rajasthani classic! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up!

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: traditional

Custom Category: Appetizers, Dinner, Fusion, Indian Main Course, Lunch, Main Course, Meals

Servings: 6

Calories: 383 kcal

Author: Nidhi Bothra

Ingredients

Baati:

2 cup whole wheat flour
1/4 cup semolina
1 tsp salt
1/4 tsp carom seeds (ajwain)
1 tsp baking powder , or 1/4 tsp baking soda
4 tbsp ghee
1/4 cup yogurt
water , as needed

Corn Potato Stuffing:

2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida powder (hing)
2 cups corn , fresh or frozen
1 tsp ginger - green chili paste
1 tbsp cilantro with tender stems
2 small potatoes , boiled and mashed
1 1/2 tsp red chili powder
1 tsp mango powder (amchur)
1/2 tsp black salt
1 tsp roasted cumin powder
1 tsp salt
1 tsp cashews , broken in small pieces

Whole Spices Masala:

1 1/2 tsp coriander seeds
1 tsp fennel seeds (saunf)
2-3 cloves
1 small mace (javitri)
7-8 black peppercorns

Accompaniments:

Tomato Peach Chutney , (see this for recipe)

Instructions

Corn Potato Filling:

Grind all the whole spice masala ingredients (coriander seeds, fennel, cloves, mace, peppercorns) using a mortar and pestle and set it aside.
Pulse the corn once in a blender so that it comes together and set it aside.
Heat oil in a pan and add in cumin seeds and hing. Let them crackle and add in the pulsed corn.
Saute for 3-4 minutes on medium heat and add in your ginger and green chili paste.
Sprinkle 1-2 tsp of water (skip this if you are using frozen corn) and cook covered for 5 minutes until the water evaporates and the corn is just done. We want the corn on the crunchier side.
Now we will add boiled potatoes, cilantro, all the spices, and ground whole spices. Saute for 2-3 minutes and your filling is ready.
Finish it off with some more cilantro and cashews.

Stuffed Corn Baati:

Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee. Mix this evenly using your hands until the dough comes together in a loose ball and forms clumps when you press it together.
Now, with the help of yogurt, start making a semi-soft dough and use water as required. Make sure that the dough is semi-soft (and not firm) since we need a softer dough for stuffing it with corn filling.
Cover the dough and let it rest for 15-20 minutes while you make the corn filling.
Preheat the oven on 375°F or 190°C.
Now, divide the dough into equal parts (I made 12) and shape them into balls. Then, flatten them with your hands and place the corn filling in the center. Seal the dough around the filling and and smooth them into a baati shape with the help of your palms.
Arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually takes 15-20 minutes or until their top turns golden brown. Once it’s done, flip them and let the other side bake until golden brown. Once you start seeing cracks, you'll know you have perfect baatis.
When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist.
Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and arrange them in the serving dish.
Serve the Stuffed Corn Baatis with Tomato Peach Chutney (see this for recipe), garlic chutney, and mint-cilantro chutney. You can also enjoy them the traditional way with Rajasthani dal (see my Rajasthani Dal Baati for the recipe).

Recipe Video

Recipe Notes

For parties, you can make the corn filling a day ahead and keep it in the fridge. The dough can be prepared in the morning of the party and kept in the fridge. Just take them out 1 hour before shaping and baking the baatis.

Nutrition Facts

Stuffed Corn Baati

Amount Per Serving

Calories 383 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 20mg7%

Sodium 1062mg46%

Potassium 572mg16%

Carbohydrates 58g19%

Fiber 8g33%

Sugar 4g4%

Protein 10g20%

Vitamin A 305IU6%

Vitamin C 14mg17%

Calcium 97mg10%

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 and share your creation with me!

Street Style Tawa Corn

Published by Nidhi Bothra

Street Style Tawa Corn — crispy and chatpata, this is the ultimate monsoon snack! With fresh corn, peanuts, and veggies tossed in an Indo-Chinese sauce, cozy up on a rainy afternoon with this and a cup of karak chai for all the vibes!

WATCH HOW TO MAKE STREET STYLE TAWA CORN:

We’ll start by boiling our corn until tender, making sure it’s still nice and crisp. Use a knife to gently remove the kernels from the cob.

Now, heat some oil on a tawa and once hot, we’ll add to this corn, dried red chilies for heat, and paneer (or tofu). Give this a mix and in goes ginger garlic paste and boiled peanuts. Stir fry for a few minutes and add soy sauce, vinegar, chili paste, tomato paste, honey, ketchup, and chopped cilantro.

Let this sauté for a few minutes until it’s all combined and now we’ll add in some fresh veggies. I’ve used red and green bell peppers along with onions. These add a lovely crunch and pop of color.

Add some spices like chaat masala for a chatpata kick and this is ready to enjoy! Garnish with sesame seeds and spring onions if you’d like and I love serving these in paper cones for the ultimate street side feels!

If you like this, please try my other recipes:

5 from 2 votes

Street Style Tawa Corn

Prep Time

15 mins

Cook Time

15 mins

Course: Appetizer, Chaat, Snack

Cuisine: Indian

Keyword: vegan

Custom Category: Appetizers, Chaat (Indian Street Food), Fourth of July, Snacks

Servings: 8

Calories: 186 kcal

Author: Nidhi Bothra

Ingredients

Vegetables:

1 1/2 cup corn , 3 cobs of corn, boiled
1/2 cup paneer or tofu , cubed
1/2 cup peanuts
1/3 cup mixed color bell peppers , finely chopped
1/2 cup onions , finely chopped
2 tbsp cilantro with tender stems
3 dried red chilies
1 tsp garlic paste
1 tsp ginger-green chili paste
3 tbsp oil

Sauce:

1 tbsp soy sauce
2 tsp vinegar
2 tsp hot sauce
1 tbsp tomato paste
2 tsp tomato ketchup
1 1/2 tsp honey , or sugar
1 tsp chaat masala
1/2 tsp red chili powder
1/4 tsp garam masala
1 tsp salt

Garnish:

1 tsp toasted sesame seeds
2 tbsp green onions , finely chopped

Instructions

First, boil your peanuts. There are two different ways to boil them:
Instant Pot: Add in your dried peanuts with 1 cup water and 1 tsp salt in the Instant Pot. Pressure cook on high for minutes with quick release.
Stove-Top: Add the peanuts with 1 cup water and 1 tsp salt in a pressure cooker. Let it cook for two whistles, one on high flame and one on low.
Heat water in a pot and boil your corn until tender; don’t overcook it. Then, after it has cooled, carefully use a knife to remove the kernels from the cob.
On a griddle, heat some oil on a medium flame and once hot, stir-fry your corn, paneer and dried red chilies for 5 minutes. Then, add in your garlic paste, ginger and green chili paste, boiled peanuts, all your sauce ingredients, cilantro. Sauté for another 2-3 minutes. Once well-combined, add in your onions and bell peppers and stir fry for a few more minutes.
Garnish with green onions and toasted sesame seeds and your Street Style Tawa Corn is ready, enjoy!

Recipe Video

Nutrition Facts

Street Style Tawa Corn

Amount Per Serving

Calories 186 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 9mg3%

Sodium 189mg8%

Potassium 201mg6%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 246IU5%

Vitamin C 9mg11%

Calcium 88mg9%

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!

Curry Leaf Chili Oil

Published by Nidhi Bothra

Curry Leaf Chili Oil — bright and zingy, this effortless, make-ahead condiment is the perfect way to add a pop of Indian flavor on your favorite dishes! With curry leaves, garlic, mustard seeds, lemon zest, and more, it comes together in just 10 minutes and is something I always have on hand!

WATCH HOW TO MAKE CURRY LEAF CHILI OIL:

In a bowl, combine finely chopped curry leaves, garlic, red & green Thai chilies, mustard seeds, roasted white urad dal, black peppercorns, salt, and fresh lemon zest for that fresh aroma. Give this a mix until well combined and add in roasted sesame needs for some nuttiness.

Pour over your sizzling oil and let all these flavors infuse. Store this in an airtight jar and you’ve just made the easiest condiment to elevate and add a lovely crunch any dish!

I love this on millet ambali, curd rice, or even a cold noodle salad for a bright, Indian pop of flavor!

If you like this, please try my other recipes:

5 from 1 vote

Curry Leaf Chili Oil

Prep Time

10 mins

Cook Time

10 mins

Course: Chutneys & Dips, Pantry Items, Side Dish

Cuisine: Indian

Keyword: condiments

Custom Category: Chutneys & Dips, Pantry Items, Sides

Servings: 32

Calories: 49 kcal

Author: Nidhi Bothra

Ingredients

1/2 cup oil , use any neutral oil
1/3 cup curry leaves , finely chopped
2 tsp ginger , finely chopped
2 thai red chilies , finely chopped
2 thai green chilies , finely chopped
2 tsp mustard seeds
1 tbsp white urad dal (split matpe beans) , dry roasted
1 tsp black peppercorns , crushed
1 tsp salt
2 tsp white sesame seeds , dry roasted
1/2 tsp lemon zest
4 cloves garlic , minced (optional)

Instructions

Dry roast the sesame seeds and white urad dal separately on medium heat for 2-3 minutes until just fragrant.
Combine all the ingredients (except the oil) in a bowl.
Heat your oil on medium heat and once it starts sizzling, add this into the bowl with the rest of the ingredients. Mix everything well.
Once your oil is cool, you can store it in an airtight container for up to 15 days. Your Curry Leaf Chili Oil is ready, enjoy!

Recipe Video

Nutrition Facts

Curry Leaf Chili Oil

Amount Per Serving

Calories 49 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.4g3%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 106mg5%

Potassium 19mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.3g0%

Protein 1g2%

Vitamin A 274IU5%

Vitamin C 132mg160%

Calcium 31mg3%

Iron 0.2mg1%

* 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!

Cucumber Avocado Millet Ambali

Published by Nidhi Bothra

Cucumber Avocado Millet Ambali — this gut-friendly, probiotic dish is the perfect way to spice up the traditional fermented millet dish! With cucumbers and mint for brightness and avocado for creaminess, it’s super customizable and the perfect light and refreshing breakfast or lunch this summer!

WATCH HOW TO MAKE CUCUMBER AVOCADO FERMENTED MILLET AMBALI:

Start by washing any positive millets such as foxtail or kodo until the water runs clear. Let this soak for 4-6 hours until it swells up.

Heat this on medium heat until it comes up to a simmer and add extra water if needed. Transfer to a terracotta pot and cover with a cloth. Let this ferment in a cool and dry place.

Some people find ambali bland so to add some extra flavor, we’ll add some summer veggies. I love using cucumbers here since they’re also cooking and so good in the summertime. Transfer them to a blender along with some avocado for a lovely creaminess without the dairy. Add some mint leaves for freshness and blend this mixture until smooth.

Once our millet ambali has fermented, we’ll transfer this to a serving dish with our veggie purée, some lemon juice, and salt. For some texture and color, I like to garnish this with more veggies like cherry tomatoes, cucumbers, avocado, mint, some crushed peanuts, and curry leaf oil.

This Cucumber Avocado Millet Ambali has been on repeat at my home this summer. Enjoy it for breakfast or a light lunch. Head over to my blog for the detailed recipe, enjoy!

If you like this, please try my other recipes:

5 from 1 vote

Cucumber Avocado Fermented Millet Ambali

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Avocado Cucumber Millet Ambali — this gut-friendly, probiotic dish is the perfect way to spice up the traditional fermented millet dish! With cucumbers and mint for brightness and avocado for creaminess, it’s super customizable and the perfect light and refreshing breakfast or lunch this summer!

Course: Breakfast, Lunch

Cuisine: Fusion, Indian

Keyword: superfood, vegan

Custom Category: Bowls, Breakfast, Fusion, Healthy, Lunch

Servings: 4

Calories: 187 kcal

Author: Nidhi Bothra

Ingredients

Ambali:

1/2 cup kodo millet , coarsely ground
2 1/2 cups water , for soaking the millets

Vegetable Purée:

3 mini cucumber
1 avocados
7-8 mint leaves torn
2 tsp lemon juice
himalayan salt , to taste

Garnish:

8 cherry tomatoes , halved
1/2 cucumber , finely chopped
green chilies , optional
fresh mint
roasted peanuts , coarsely crushed
pickled onions
curry leaf oil

Instructions

Ambali:

I used Kodo millet but you can use any positive millet such as foxtail, little, browntop or barnyard. Also, I used a millet rava, but if that is not available you can coarsely grind your millets in a blender on the pulse setting. Don’t make it a powder.
To make the ambali, wash your millets two to three times until the water runs clear. Then soak them in water for 4-6 hours.
Then cook the millets with the soaking water on medium heat until it comes to a simmer. Don’t discard the soaking water. Keep stirring the millets until done and add extra water if needed. The consistency of the millets should be like cake batter.
Let the millets cool for 30 minutes and then transfer it to a terracotta pot and cover with a thin, cotton cloth. Ferment in a cool, dry place for 4-6 hours (takes the same amount of time as it takes to set yogurt) After fermenting, the ambali must be eaten within 5 hours for its health benefits but after that it can still be eaten as a healthy meal.

Vegetable Purée:

For the vegetable purée, blend together your cucumbers, avocado, and mint leaves until smooth.

Assemble:

Mix the ambali with the vegetable purée and sprinkle it with salt and lemon. Garnish with some cherry tomatoes, cucumbers, green chili, peanuts, pickled onions, fresh mint, and curry leaf oil. Your Cucumber Avocado Millet Ambali is ready, enjoy!

Recipe Video

Recipe Notes

The vegetable purée will become brown (oxidized) if left out for too long, so make the purée when you are ready to serve.
This is a vegan recipe, but you can serve it with yogurt if you would like.

Nutrition Facts

Cucumber Avocado Fermented Millet Ambali

Amount Per Serving

Calories 187 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 17mg1%

Potassium 431mg12%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 2g2%

Protein 4g8%

Vitamin A 342IU7%

Vitamin C 16mg19%

Calcium 26mg3%

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!

Tropical Steamed Sandesh – Bhapa Sondesh

Published by Nidhi Bothra

Tropical Steamed Sandesh (Bhapa Sondesh) — with fresh fruits and a silky coconut sauce, this dressed up steamed sandesh is the dessert of the summer! Requiring minimal ingredients to make and so refreshing, this is a modernized take on Indian mithai you have to try!

WATCH HOW TO MAKE TROPICAL STEAMED SANDESH (BHAPA SONDESH):

We’ll start by draining any excess water from our homemade chenna (cottage cheese). Transfer this to a blender along with some milk and powdered sugar. Blend this until it has a really smooth consistency and we’re ready to transfer this to a greased mold. I’ve also added a parchment paper lining here as well.

Gently tap the sandesh to remove any air bubbles and sprinkle with saffron. Gently cover the mold with some foil to seal the edges and now we’re ready to steam this for 20-30 minutes. If you can insert a knife and it comes out clean, your sandesh is ready! Let this chill in the fridge for at least 30 mins.

Meanwhile, we’ll make our super simple coconut sauce. In a pan, add coconut milk, sugar, and a pinch of salt and bring this to a boil. Let it cool down and chill this in the fridge as well.

Now we’re ready to assemble! Carefully unmold your sandesh and cut it in your desired shape. Place a slice of sandesh on your serving plate. Drizzle with your velvety coconut sauce. And now we’ll top this with any in-season fruits of your choice for a pop of color and refreshing flavor! I’ve used oranges, grapefruits, kiwis, mangos, pomegranates, and more!

Garnish it with pistachios, fresh mint, and cardamom powder. Your Tropical Steamed Sandesh (Bhapa Sondesh) is ready to enjoy!

If you like this, please try my other recipes:

4.67 from 3 votes

Tropical Steamed Sandesh (Bhapa Sondesh)

Prep Time

20 mins

Cook Time

40 mins

Course: Dessert

Cuisine: Indian

Keyword: mithai

Custom Category: Desserts, Fusion, Indian Sweets

Servings: 8

Calories: 106 kcal

Author: Nidhi Bothra

Ingredients

Sandesh:

2 cups homemade cottage cheese (chenna) , or grated paneer
1/4 cup milk
1/4 cup powdered sugar or confectioners (icing) sugar
10-15 strands saffron
oil , for greasing

Coconut Sauce:

1 1/2 cup coconut milk , unsweetened (one 13.5 oz can)
2 tbsp sugar
pinch salt

Garnish:

fresh fruits , I used orange, grapefruit, mango, pomegranate, tropical fruits
pistachio , slivered
mint leaves
cardamom powder

Instructions

Sandesh:

Make sure you squeeze out any excess water from your homemade chenna (cottage cheese).
In a blender, add your fresh cottage cheese (or grated paneer), milk and powdered sugar. Blend until smooth and creamy, making sure not to over-mix. If it’s too thick, add some milk, one tablespoon at a time. The texture should be like pancake batter so it steams properly.
Grease an 8” round tart pan (or circular mold on a greased dish) with oil and line it with parchment paper. Then, add in your sandesh batter, spreading it evenly and tapping it to remove air bubbles.
Sprinkle your saffron strands on top and cover the bottom of the pan with aluminum foil to seal the tart pan. Steam the sandesh for 5 minutes on high heat and then for 15 minutes on medium to low heat. To test if the sandesh is done, insert a knife and if it comes out clean, the sandesh is ready.
Chill the sandesh in the fridge for at least 30 minutes.

Coconut Sauce:

To make the coconut sauce, combine coconut milk, sugar, and salt in a pan and bring it to a boil. Let it cool down and then chill in the fridge.

Assemble:

Carefully unmold your sandesh and cut it in your desired shape. Serve it with your coconut sauce and fresh fruits. Garnish it with pistachios, mint, and cardamom powder. Your Tropical Steamed Sandesh is ready to enjoy!

Recipe Video

Nutrition Facts

Tropical Steamed Sandesh (Bhapa Sondesh)

Amount Per Serving

Calories 106 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 0.05g

Monounsaturated Fat 0.2g

Cholesterol 3mg1%

Sodium 266mg12%

Potassium 81mg2%

Carbohydrates 11g4%

Fiber 0.05g0%

Sugar 9g10%

Protein 7g14%

Vitamin A 37IU1%

Vitamin C 1mg1%

Calcium 45mg5%

Iron 0.2mg1%

* 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!

Mango Sushi Cake

Published by Nidhi Bothra

Mango Sushi Cake — perfect for summer, this refreshing and elegant take on sushi is truly the dish of the season! With fresh mangos and a crispy tofu filling, summer entertaining will be incomplete without this!

WATCH HOW TO MAKE MANGO SUSHI CAKE:

We’ll start by marinating our tofu with soy sauce, sesame oil, garlic, cornstarch, and red chili powder. Give this a mix and let air fry until golden brown and crispy.

To cooked sushi rice, we’ll add furikake, sesame seeds, and rice vinegar. Gently mix this together and we’re ready to make our filling!

To our crispy tofu, we’ll add onions, corn, carrots, bell peppers, pineapples, mayo, sriracha, and spring onions. You can totally customize these veggies based on what you have available and give this a mix.

To assemble, grease a mold and add a layer of rice, followed by some sliced cucumbers. And now for our main ingredient, we’ll add our sweet and juicy, in-season mangos. Top this off with our veggies and another layer of sushi rice.

You can even assemble these in an individual size which makes for an adorable presentation that’s perfect for more intimate parties. I love to garnish these with sesame seeds, furikake, spring onions, edible flowers, avocado, and spicy mayo.

Trust me when I say that I’ve never made a dish as perfect for summer as this! Try this Mango Sushi Cake today and you will fall in love!

If you like this, please try my other recipes:

5 from 2 votes

Mango Sushi Cake

Prep Time

30 mins

Cook Time

20 mins

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Indian, Japanese

Keyword: fusion

Custom Category: Dinner, Fourth of July, Fusion, Lunch, Main Course, Mango Recipes, Rice

Servings: 6

Calories: 146 kcal

Author: Nidhi Bothra

Ingredients

Sushi Rice:

2 cups cooked sushi rice
1/2 tsp salt
1 tsp sugar
2 tsp rice vinegar
1 tsp sesame seeds
1 tsp furikake seasoning

Crispy Tofu:

1/2 cup extra firm tofu , cubed
2 tsp soy sauce
1 tsp sesame oil
2 cloves garlic , minced
2 tsp corn starch
1/2 tsp red chili powder

Veggies:

1/4 cup onions , diced
1/4 cup corn , boiled
2 tbsp carrots , finely chopped
2 tbsp bell peppers , finely chopped
2 tbsp pineapple , chopped (optional)
1 tbsp mayonnaise
1/2 tbsp cream cheese
1 tbsp sriracha , or any hot sauce
1 tbsp green onions

Assembling:

1 cucumber , finely sliced
1 mangoes , finely chopped
furikake seasoning
sesame seeds
sriracha mayo
avocados , sliced
green onions
oil , for greasing

Instructions

For the crispy tofu, mix together all the ingredients. Air fry or bake at 350℉ / 175 ℃ for 7-8 minutes until golden brown and crisp. You can also pan fry these with a little oil.
For the veggie filling, mix together all the ingredients with the crispy tofu.
For the sushi rice, gently mix together all the ingredients.
To assemble, grease a mold or cake pan with some oil. I used a bundt cake pan for my sushi cake.
1st layer - Rice: Add a layer at the bottom with half of the rice, pressing gently.
2nd layer - Cucumbers : Then apply a layer of sliced cucumbers.
3rd layer - Mangoes: Now spread a layer of mangoes on top.
4th layer - Tofu & Veggies: Apply a layer of tofu and veggie mixture, pressing gently.
5th layer - Finally add a layer at the top with rest of the rice, pressing gently.
Make sure that the rice layers are packed in nicely as this will help in unmolding and retaining the shape of the cake.
When you’re ready to serve it, place a plate on top of the serving dish, flip it upside down and unmold the sushi cake on to the plate.
Garnish with furikake seasoning, sesame seeds, sriracha mayo, avocado, and green onions. Serve with soy sauce, wasabi, and pickled ginger! Enjoy!

Recipe Video

Recipe Notes

You can also set these sushi cakes in individual dishes too!
You can customize this by using any veggies.

Nutrition Facts

Mango Sushi Cake

Amount Per Serving

Calories 146 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 406mg18%

Potassium 236mg7%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 8g9%

Protein 4g8%

Vitamin A 1442IU29%

Vitamin C 24mg29%

Calcium 31mg3%

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!

Mango Coconut Paneer Tikka

Published by Nidhi Bothra

Mango Coconut Paneer Tikka – smoky and charred, this refreshing, summer-inspired twist is one of my favorite ways to enjoy paneer tikka! The sweetness of the mango and richness of the coconut pair so well with the spices and make for the perfect combination of flavors!

WATCH HOW TO MAKE MANGO COCONUT PANEER TIKKA:

We’ll start by grabbing our beautiful in-season mangos. I’m using Indian alphonso here and blend this with ginger, green chilies, garlic, and coconut milk.

Transfer this to a bowl and add in yogurt, red chili powder, cumin powder, amchur, kasuri methi, ajwain, salt, and a squeeze of lemon for some brightness. Now we’ll go in with some mustard oil and besan for binding. Give the marinade a mix and to this we’ll add onion, bell peppers, and paneer. I’ve used Amul’s malai paneer.

Assemble your skewers and we’ll cook these half way on a pan just to ensure they get cooked from the inside. Then, roast these on an open flame for that beautiful char and smoky flavor.

Garnish with a squeeze of lemon and these Mango Coconut Paneer Tikkas are ready to enjoy during your summer get-togethers!

If you like this, please try my other recipes:

5 from 1 vote

Mango Coconut Paneer Tikka

Prep Time

30 mins

Cook Time

15 mins

Mango Coconut Paneer Tikka - smoky and charred, this refreshing, summer-inspired twist is one of my favorite ways to enjoy paneer tikka! The sweetness of the mango and richness of the coconut pair so well with the spices and make for the perfect combination of flavors!

Course: Appetizer, Chaat

Cuisine: Indian

Keyword: party

Custom Category: Appetizers, Chaat (Indian Street Food), Fourth of July, Mango Recipes

Servings: 4

Calories: 291 kcal

Author: Nidhi Bothra

Ingredients

Marinade:

1 large ripe mango
2 tbsp coconut milk
1 inch ginger
2 green chilies
4 cloves garlic
2 tbsp hung curd or greek yogurt
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp roasted cumin powder
1/2 tsp mango powder (amchur)
1/2 tsp kasoori methi , crushed
1/2 tsp salt
1/4 tsp black salt
1/2 tsp garam masala
1/4 tsp carom seeds (ajwain)
2 tsp besan (gram or chickpea flour)
1 tbsp mustard oil

Tikka:

8 oz malai paneer , cubed or use 250 gm normal paneer
1 red onions , cubed
1 green bell peppers , cubed
1 red bell peppers , cubed
butter , for grilling and brushing

Garnish:

lemon juice
chaat masala

Instructions

Soak your wooden skewers in water for 6-8 hours before grilling to ensure that they don’t catch fire during roasting on open flame.
For the marinade, blend together the mango, coconut milk, ginger, green chilies, and garlic into a smooth paste.
Transfer this to a bowl and mix in all the remaining ingredients. Your marinade is ready!
Add in your cubed onion, bell peppers, and paneer. Give this a gentle mix until just coated.
Arrange the vegetables and paneer in an alternating pattern on the skewers.
In a pan, heat oil or butter on medium heat. Cook your skewers on the pan for 3-4 minutes on medium heat until just about halfway to ensure the marinade has dried a bit. Then brush the tikkas with butter.
Then, turn your grill or a gas flame on high heat, and finish your tikkas by roasting them on open flame while rotating them continuously for a couple of minutes until they get a beautiful char.
Serve with a sprinkle of chaat masala and a squeeze of lemon juice. Enjoy!

Recipe Video

Nutrition Facts

Mango Coconut Paneer Tikka

Amount Per Serving

Calories 291 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 38mg13%

Sodium 554mg24%

Potassium 325mg9%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 12g13%

Protein 11g22%

Vitamin A 1755IU35%

Vitamin C 87mg105%

Calcium 320mg32%

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!

Mango Salsa Matra Chaat

Published by Nidhi Bothra

Mango Salsa Matra Chaat — an innovative take on the classic Delhi street food, this is the ultimate summer dish! With chatpata vatana topped with a sweet and sour green chutney, mango salsa, and yogurt, there’s so much flavor and texture in this delicious dish!

WATCH HOW TO MAKE MANGO SALSA MATRA CHAAT:

For the salsa, we’ll dice some fresh mangoes and add in tomatoes, onions, chilies, garlic, and spices. Add a drizzle of olive oil along with some hot sauce, lemon juice, and cilantro, Give this a mix and it’s ready.

Then, we’ll make a khatti meethi chutney that has all the ingredients of green chutney like mint and cilantro but with some tamarind for brightness. Add some ice cubes to preserve the super bright and vibrant color and give this a mix.

For our matra, we’ll take boiled chana and aloo and add in our spices, green chilies, ginger juliennes, a squeeze of lemon juice, and our khatti meethi chutney. Give this a gentle mix and finish with some cilantro before assembling.

We’ll layer this on our serving platter and top with dollops of yogurt, green chutney, and finally our mango salsa! When served with papdi to enjoy like a dip and garnished with sev and pomegranate, this is the ultimate summer dish to share!

If you like this, please try my other recipes:

5 from 1 vote

Mango Salsa Matra Chaat

Prep Time

30 mins

Cook Time

15 mins

Course: Appetizer, Chaat

Cuisine: Fusion, Indian

Keyword: streetfood

Custom Category: Appetizers, Chaat (Indian Street Food), Mango Recipes

Servings: 8

Calories: 144 kcal

Author: Nidhi Bothra

Ingredients

Mango Salsa:

1 cup mangoes , finely chopped
1/2 cup onions , finely chopped
1/4 cup tomatoes , finely chopped
2 tbsp cilantro , finely chopped
1 tbsp green chilies , finely chopped
1 tsp garlic , finely chopped
1/2 tsp smoked paprika , or red chili powder
1 tsp roasted cumin powder
1 tsp oregano
salt , to taste
2 tsp olive oil
2 tsp hot sauce
1 tbsp lemon juice

Matra For Boiling:

1 cup dried white peas (vatana) , soaked in water for 6 to 8 hours
1 small potatoes , chopped in small pieces
1/2 tsp turmeric powder
1 tsp salt
2 cups water

Spicy Matra:

1 tsp red chili powder
1 1/2 tsp roasted cumin powder
1 tsp chaat masala
1 tsp mango powder (amchur)
1/2 tsp garam masala
1/2 tsp black salt
salt , if needed
2 green chilies , finely chopped
1 inch ginger , julienned
2 tbsp lemon juice
1 tbsp cilantro , finely chopped
2 tbsp khatti meethi chutney

Khatti Meethi Chutney:

3/4 cup cilantro with tender stems
1/3 cup mint leaves
1 small ball tamarind
2-3 small thai green chilies , roughly chopped
1/2 inch ginger , roughly chopped
1/4 tsp asafoetida powder (hing)
1/2 tsp cumin seeds
3 tsp sugar
1/4 tsp black salt
1/2 tsp salt
2 tsp sev (bhujiya)
2-3 ice cubes
3 tbsp ice water

Garnish:

beaten yogurt , mixed with salt & sugar
khatti meethi chutney
pomegranate seeds
sev (bhujiya)

Instructions

Khatti Meethi Chutney:

Blend together everything and adjust the consistency according to your preference. We will only use 2 tbsp chutney for the chaat, and the rest can be stored in the fridge for later use.

Mango Salsa:

Add all ingredients to a bowl, and toss together until combined.

Spicy Matra:

Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in water.
Drain the white peas. Add them to a pressure cooker with 1 1/2 cup water, diced potatoes, turmeric powder and salt. Cook for 2 whistles, one on high flame and one on medium flame.
When done, lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the vatana. If the vatana is too watery then you can remove some water.
Now, mix in all the other spicy matra ingredients along with 2 tbsp khatti meethi chutney. Your spicy matra is ready.

Chaat:

To assemble, add a layer of warm spicy matra in your serving dish. Drizzle some beaten yogurt and chutney on top.
Then, top it off with mango salsa, and garnish with more yogurt, pomegranate seeds and bhujiya. Your Mango Salsa Matra Chaat is ready! Enjoy!

Recipe Video

Nutrition Facts

Mango Salsa Matra Chaat

Amount Per Serving

Calories 144 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 522mg23%

Potassium 545mg16%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 4g4%

Protein 7g14%

Vitamin A 430IU9%

Vitamin C 18mg22%

Calcium 55mg6%

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!