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7 Layer Dahi Chaat

7 Layer Dahi Chaat

Seven Layer Dahi Chaat – with mung bean sprouts, fluffy dhokla, crunchy papdi, tangy boondi, masala potatoes, creamy yogurt, and sweet and spicy chutneys, this is street food at its best! Enjoy the variety of textures and flavors in this truly innovative chaat!

Chaat is a beloved street food all over India and this version combines the best of flavors and presentation. There’s tangy tamarind chutney, soft and fluffy dhokla, sliced potatoes, crunchy boondi and papdi, velvety yogurt, and mung bean sprouts for a quintessential Indian snack! !

WATCH HOW TO MAKE 7 LAYER DAHI CHAAT

7 Layer Dahi Chaat
7-Layer-Dahi-Chaat-Ingredients

HOW TO MAKE 7 LAYER DAHI CHAAT:
  1. Potato Layer! Mix together the potatoes, beets, chaat masala, red chili powder, turmeric powder, and salt. Adjust any seasonings to taste.
  2. Sprouts Layer! Heat a pan on low-medium heat and add in the oil and bean sprouts. Cover the pan with a lid for 2 minutes just to slightly cook it while still maintaining its crunchiness. Turn off the gas, add in all of the seasonings and mix until combined. Set aside in a separate bowl.
  3. Yogurt Layer! In a bowl, mix together the yogurt, milk, salt, and sugar until it becomes smooth. Add more milk as needed to achieve your desired consistency.
  4. Boondi Layer! Just before you’re ready to assemble, mix together the boondi and tamarind chutney.
  5. Dhokla Layer! Roughly crumble the dhoklas.
  6. Assemble! In your serving bowl, add a layer of the crumbled papdi. Then, add in a layer of potatoes, pressing down gently. Add a thin layer of yogurt followed by a layer of your bean sprouts. Add a thin layer of green chutney, boondi and tamarind chutney, and the crumbled dhokla. Top off with a layer of yogurt and sprinkle on all of your garnishes.

  7. Enjoy! Serve the 7 Layer Dahi Chaat with both the chutneys on the side. Enjoy!!

7 Layer Dahi Chaat

4.6 from 5 votes
7 Layer Dahi Chaat
7 Layer Dahi Chaat
Prep Time
20 mins
Assemble Time
10 mins
Total Time
30 mins
 

Seven Layer Dahi Chaat - with mung bean sprouts, fluffy dhokla, crunchy papdi, tangy boondi, masala potatoes, creamy yogurt, and sweet and spicy chutneys, this is street food at its best! Enjoy the variety of textures and flavors in this truly innovative chaat.

Course: Appetizer, Chaat
Cuisine: Indian
Keyword: streetfood
Custom Category: Appetizers, Chaat (Indian Street Food), Diwali
Servings: 8
Calories: 70 kcal
Author: Nidhi Bothra
Ingredients
Papdi Layer #1:
  • 15-20 pieces Indian papdi crackers , store bought, broken into smaller pieces
Potato Layer #2:
  • 3 medium potatoes , boiled and finely chopped
  • 1/2 small beetroot , boiled and grated
  • 1 tsp chaat masala
  • 1 tsp red chili powder
  • 1/2 tsp roasted cumin powder
  • salt , to taste
Yogurt Layer #3:
  • 2 cups hung curd or greek yogurt
  • 1/2 cup milk , more as needed
  • 2 tsp sugar
  • 1/2 tsp salt
Sprouts Layer #4:
Chutney Layer #5:
Boondi Layer #6:
Dhokla Layer #7:
  • 5-6 pieces dhokla , store bought, roughly crumbled
Garnish:
Instructions
Potato Layer:
  1. Mix together the potatoes, beets, chaat masala, red chili powder, cumin powder, and salt. Adjust any seasonings to taste.

Sprouts Layer:
  1. Heat a pan on low-medium heat and add in the oil and bean sprouts. Cover the pan with a lid for 2 minutes just to slightly cook it while still maintaining its crunchiness. Turn off the gas, add in all of the seasonings and mix until combined. Set aside in a separate bowl.

Yogurt Layer:
  1. In a bowl, mix together the yogurt, milk, salt, and sugar until it becomes smooth. Add more milk as needed to achieve your desired consistency.

Boondi Layer:
  1. Just before you're ready to assemble, mix together the boondi and tamarind chutney.

Assembling the Chaat:
  1. In your serving bowl, add a layer of the crumbled papdi. Then, add in a layer of potatoes, pressing down gently. Add a thin layer of yogurt followed by a layer of your bean sprouts. Add a thin layer of green chutney, boondi and tamarind chutney, and the crumbled dhokla. Top off with a layer of yogurt and sprinkle on all of your garnishes.

  2. Serve the chaat with both the chutneys on the side. Enjoy!

Recipe Video

Recipe Notes
  • To make rose yogurt, mix together 1/4 cup beaten yogurt with 2 tsp fresh beetroot juice and 2 drops rose essence. Using a piping bag or a ziploc with a hole cut in the corner, pipe the rose yogurt on the chaat.
Nutrition Facts
7 Layer Dahi Chaat
Amount Per Serving
Calories 70 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 513mg22%
Potassium 267mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 5g10%
Vitamin A 315IU6%
Vitamin C 5mg6%
Calcium 145mg15%
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!

Lentil Chilla Crisps

Lentil Chilla Crisps

These Lentil Chilla Crisps are such a fun and innovative take on the classic chips and salsa! Spice up your typical moong dal batter with beets, fresh turmeric, and spinach for a beautiful array of colors. Cook them until golden brown and serve with your choice of accompaniments — I made peach salsa, lemon hummus, and guacamole! These are the perfect afternoon tea snack or appetizer when you’re in the mood to impress!

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

WATCH HOW TO MAKE LENTIL CHILLA CRISPS:

Lentil Chilla Crisps
Lentil Chilla Crisps

5 from 1 vote
Lentil Chilla Crisps
Lentil Chilla Crisps
Prep Time
15 mins
Cook Time
10 mins
 

These Lentil Chilla Crisps are such a fun and innovative take on the classic chips and salsa! Spice up your typical moong dal batter with beets, fresh turmeric, and spinach for a beautiful array of colors. Cook them until golden brown and serve with your choice of accompaniments — I made peach salsa, lemon hummus, and guacamole! These are the perfect afternoon tea snack or appetizer when you’re in the mood to impress!

Course: Appetizer
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Diwali, Fusion
Servings: 8
Calories: 104 kcal
Author: Nidhi Bothra
Ingredients
Green - Spinach Batter:
Red - Beetroot Batter:
Yellow - Turmeric Batter:
Garnish:
  • black and white sesame seeds
  • basil leaves , finely chopped
  • italian herbs , finely chopped
Instructions
  1. Rinse the dal and soak it for at least 2-3 hours or overnight in warm water. Then, drain the water, rinse the dal and divide it into 3 parts, one for each type of batter.

  2. Prepare the 3 colored batters (green-spinach, red-beetroot, yellow-turmeric) by coarsely grinding the dal and batter ingredients.

  3. Make small chillas (pancakes) from the 3 batters in a non-stick pan on medium heat. Slightly cook the chillas only from one side as we will be baking them later. If you want, you can make big chillas and cut them in small triangles or any shape of your choice.

  4. Place the small chillas on a lined baking tray with the cooked side up. Bake them at 350°F / 180°C for 7-8 minutes untill they are crisp. Your Lentil Chilla Crisps are ready!

  5. Serve them with your choice of dips and accompaniments. I served mine with peach salsa, guacamole and lemon hummus. Enjoy!

Recipe Video

Recipe Notes
  • You can make the lentil chillas one day before the party and then just bake them on the day of the party.
Nutrition Facts
Lentil Chilla Crisps
Amount Per Serving
Calories 104 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 71mg3%
Potassium 310mg9%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 2g2%
Protein 7g14%
Vitamin A 442IU9%
Vitamin C 6mg7%
Calcium 29mg3%
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!

Tandoori Butter Board

Tandoori Butter Board

This Indian-inspired butter board is a fun take on the TikTok trend with Amul butter and tandoori-roasted paneer and corn! Topped with fresh veggies and chutneys, this is the ultimate crowd pleaser at your next party! 

Butter boards have been all over my feed the last few weeks so let’s make an Indian version: a Tandoori Butter Board! Mix together some yogurt, spices, mustard oil, and lemon. Add in your corn and diced paneer and toss together. Pan fry until nice and golden brown — this will be the topping for our butter board. Lay down dollops of butter on a sheet of parchment paper. Top with your cooled roasted paneer and corn mixture, onions, peppers, mint-cilantro chutney, garlic chutney, and microgreens. Serve with naan, pav, crostini, bread and crackers and enjoy this lovely tandoori chaat inspired butter board perfect for Diwali! 

If you like this, please try my other party appetizers:

WATCH HOW TO MAKE TANDOORI BUTTER BOARD:

Tandoori Butter Board
Tandoori Butter Board

4.5 from 2 votes
Tandoori Butter Board
Tandoori Butter Board
Prep Time
20 mins
Cook Time
10 mins
 

This Indian-inspired butter board is a fun take on the TikTok trend with Amul butter and tandoori-roasted paneer and corn! Topped with fresh veggies and chutneys, this is the ultimate crowd pleaser at your next party! 

Course: Appetizer
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Diwali, Fusion
Servings: 8
Calories: 134 kcal
Author: Nidhi Bothra
Ingredients
Tandoori Corn & Paneer:
  • 1/2 cup corn , boiled or frozen
  • 1/2 cup paneer , diced in small cubes
  • 2 tsp mustard oil , for sauteing
  • 1 1/2 tsp ginger garlic paste
  • 4 oz butter , softened, for the board (approx. 120 grams)
Marinade:
Toppings:
  • 2 tbsp mixed color bell peppers , finely chopped
  • 3 tbsp red onions , finely chopped
  • 1 tbsp cilantro , finely chopped
  • chaat masala
  • mint cilantro chutney
  • garlic chutney
  • microgreens
Instructions
  1. Mix together all of the marinade ingredients in a large bowl. Add in the corn, paneer and ginger-garlic paste. Mix until the corn and paneer are well coated. You can make this a day or two ahead of the party and keep it in the fridge.

  2. Heat mustard oil in a non-stick pan on medium heat. Add in your marinated paneer and corn, and saute for 7-8 minutes until the paneer turns golden brown.

  3. Your tandoori paneer and corn is ready. Keep it aside and let it cool down to room temperature.

  4. Now, place a parchment paper on a board of your choice. Spread a thin layer of softened butter over the paper.

  5. Then spread cooled down tandoori paneer and corn evenly over the butter.

  6. Top it with mixed color peppers, onions, cilantro, chaat masala, mint-cilantro chutney, garlic chutney, and microgreens.

  7. Your Tandoori Butter Board is ready!

  8. Serve the butter board with some naan bites, pav buns, crostini, crackers and your choice of breads. Enjoy!!

Recipe Video

Nutrition Facts
Tandoori Butter Board
Amount Per Serving
Calories 134 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 25mg8%
Sodium 56mg2%
Potassium 50mg1%
Carbohydrates 4g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 3g6%
Vitamin A 252IU5%
Vitamin C 3mg4%
Calcium 81mg8%
Iron 0.1mg1%
* 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!

Quinoa Bowl

Quinoa Bowl

This simple quinoa bowl with potatoes, peanuts, cranberries, pomegranates is a fun way to enjoy a healthy meal this Navaratri! With green chilies and curry leaves for some heat, this lunch is both comforting and pairs perfectly with some cucumber raita and mint-cilantro chutney!

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

WATCH HOW TO MAKE QUINOA BOWL:

Quinoa Bowl
Quinoa Bowl

5 from 1 vote
Quinoa Bowl
Quinoa Bowl
Prep Time
10 mins
Cook Time
20 mins
 

This simple quinoa bowl with potatoes, peanuts, cranberries, pomegranates is a fun way to enjoy a healthy meal! With green chilies and curry leaves for some heat, this lunch is both comforting and pairs perfectly with some cucumber raita and mint-cilantro chutney!

Course: Lunch, Main Course
Cuisine: Indian
Keyword: fasting
Custom Category: Airfryer Recipes, Bowls, Fasting Recipes, Lunch, Main Course
Servings: 2
Calories: 269 kcal
Author: Nidhi Bothra
Ingredients
  • 1/2 cup quinoa
  • 1 cup water , for boiling the quinoa
  • 2 tbsp ghee
  • 7-8 curry leaves
  • 1 1/2 tsp cumin seeds
  • 1 large potato , diced into cubes
  • 2 tsp green chilies , finely chopped
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • salt , to taste
  • 2 1/2 tbsp cranberries , chopped
  • 1/4 cup roasted peanuts , coarsely crushed
  • 2 tsp lemon juice
  • 2 tbsp cilantro , finely chopped
  • 2 tbsp pomegranate seeds
Instructions
  1. Rinse the quinoa 2-3 times very well under running water and set it aside. This will remove all the bitterness from them. Then transfer the quinoa to a medium pot with water. Bring it to a boil, then reduce the heat, cover the pot and let it simmer for around 8-10 minutes until the water evaporates. Switch off the gas and let it sit, covered for another 5 minutes. Then remove the lid and fluff it with a fork.

  2. Heat ghee in a pan, add cumin seeds and curry leaves and let them splutter.

  3. Add in your potatoes and saute for 3-4 minutes. Then cover and cook for 6-7 minutes until the potatoes turn slightly golden brown and a bit crispy.

  4. Then add quinoa, cranberries, crushed peanuts, green chilies, sugar, black pepper, salt, lemon juice and cilantro. Mix every thing well and saute for another 5-6 minutes till everything comes together.

  5. Mix in pomegranate seeds and your quinoa is ready. Serve it with some cucumber raita and mint-cilantro chutney, and enjoy!

Recipe Video

Nutrition Facts
Quinoa Bowl
Amount Per Serving
Calories 269 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 19mg6%
Sodium 125mg5%
Potassium 314mg9%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 195IU4%
Vitamin C 78mg95%
Calcium 64mg6%
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!

Sweet Potato Peanut Stir Fry

Sweet Potato Peanut Stir Fry

Sweet Potato Peanut Stir Fry — with bright flavors and coming together in just 15 minutes, this is the easiest Navaratri recipe to spice up your lunches! The sweetness from the sweet potato paired with all the spices is just the simple afternoon meal you’re craving!

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

Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry

5 from 1 vote
Sweet Potato Peanut Stir Fry
Sweet Potato Peanut Stir Fry
Prep Time
10 mins
Cook Time
15 mins
 

Sweet Potato Peanut Stir Fry — with bright flavors and coming together in just 15 minutes, this is the easiest Navaratri recipe to spice up your lunches! The sweetness from the sweet potato paired with all the spices is just the simple afternoon meal you’re craving!

Course: Main Course
Cuisine: Indian
Keyword: fasting
Custom Category: Fasting Recipes, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 217 kcal
Author: Nidhi Bothra
Ingredients
  • 3 cups sweet potatoes , peeled and grated through the large holes of a grater
  • 1/4 cup roasted peanuts , coarsely crushed
  • 2 tbsp ghee , or oil
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 green chilies , finely chopped
  • 2 tbsp cilantro , finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • salt , to taste
Instructions
  1. Heat ghee in a pan, add cumin seeds and curry leaves and let them splutter. 

  2. Add green chilies, grated sweet potatoes, and salt, and saute for a minute. Then cover and cook on medium flame while stirring occasionally for 8-10 minutes or until the potatoes are done.

  3. Then add crushed peanuts, cilantro. lime juice and all the spices. Mix everything well, and your Sweet Potato Peanut Stir Fry is ready!

  4. Serve it with some yogurt or green chutney, and enjoy!

Nutrition Facts
Sweet Potato Peanut Stir Fry
Amount Per Serving
Calories 217 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 19mg6%
Sodium 171mg7%
Potassium 427mg12%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 14252IU285%
Vitamin C 46mg56%
Calcium 56mg6%
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!

Spicy Citrus Peanut Salad

This Spicy Citrus Peanut Salad is a refreshing, Indian-inspired dish featuring juicy late-summer citrus like oranges and grapefruit. Paired with crushed peanuts for crunch and a honey-lime dressing that has roasted cumin and chilies, it’s a bright, crisp salad that will brighten any meal!!

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

 

WATCH HOW TO MAKE SPICY CITRUS-PEANUT SALAD:



5 from 3 votes
Spicy Citrus Peanut Salad
Prep Time
15 mins
Total Time
15 mins
 

This Spicy Citrus Peanut Salad is a refreshing, Indian-inspired dish featuring juicy late-summer citrus like oranges and grapefruit. Paired with crushed peanuts for crunch and a honey-lime dressing that has roasted cumin and chilies, it’s a bright, crisp salad that will brighten any meal!!

Course: Salad
Cuisine: American, Fusion, Indian
Keyword: fruits, healthy
Custom Category: Healthy, Salad
Servings: 4
Calories: 163 kcal
Author: Nidhi Bothra
Ingredients
  • 2 pink grapefruits , peeled and segmented
  • 2 oranges , peeled and segmented
  • 2 cups arugula
  • 1/4 cup peanuts , roughly crushed
Honey-Lime Dressing:
  • 2 tbsp olive oil
  • 1 1/2 tbsp honey
  • 2 tsp lemon juice
  • 2 tbsp cilantro , finely chopped
  • 2 green chilies , finely chopped
  • 1/2 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 1/2 tsp poppy seeds
  • salt , to taste
Instructions
  1. In a serving bowl, whisk together all the dressing ingredients.

  2. Then add in your arugula, grapefruit, oranges and peanuts.

  3. Toss them together and serve immediately.

Recipe Video

Nutrition Facts
Spicy Citrus Peanut Salad
Amount Per Serving
Calories 163 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 85mg4%
Potassium 252mg7%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 479IU10%
Vitamin C 40mg48%
Calcium 74mg7%
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!

Masala Bread Idli Tikki

Masala Bread Idli Tikki

Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!

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

WATCH HOW TO MAKE MASALA BREAD IDLI TIKKI:

Masala Bread Idli Tikki
Masala Bread Idli Tikki

5 from 2 votes
Masala Bread Idli Tikki
Masala Bread Idli Tikki
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!

Course: Appetizer, Breakfast, Snack
Cuisine: Fusion, Indian
Keyword: fusion
Custom Category: Appetizers, Breakfast, Snacks
Servings: 4
Calories: 187 kcal
Author: Nidhi Bothra
Ingredients
  • 4 slices bread
  • oil , for shallow frying
Potato Masala:
  • 2 big potatoes , boiled and mashed
  • 1/2 cup beetroot , grated
  • 2 tbsp cilantro , finely chopped
  • 1 tsp lemon juice
  • 1 1/2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ginger , grated
  • 2 green chilies , minced
  • 1 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp mango powder (amchur)
  • 1/2 tsp black salt
  • salt , to taste
Cheese Layer:
  • 2 tbsp cream cheese
Yogurt Layer:
  • 1 cup yogurt , beaten
  • 1/2 tsp sugar
  • salt , to taste
Tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 6 curry leaves , torn into small pieces
Toppings:
Instructions
Potato Masala:
  1. Heat oil in a pan, add cumin seeds and let them crackle.

  2. Then add in your grated beets, ginger, and green chilies. Sauté for 4-5 minutes on medium flame till the moisture evaporates.

  3. Now, add in mashed potatoes, cilantro, all the spices, and lemon juice. Mix everything together and saute on medium flame for 5 minutes until the filling comes together. Switch off the gas, your potato masala is ready!

Yogurt mixture:
  1. Mix together the yogurt, salt, and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt; it should be like pancake batter.

Bread Tikki:
  1. Cut your bread into circles.

  2. Spread cream cheese on one side of the bread and add the masala potato mixture on top.

  3. Heat some oil in a non-stick pan and when the pan gets hot, place the bread with the potato masala side down.

  4. Now, generously spread the yogurt mixture on the other side of the bread.

  5. Cover with a lid and cook on medium flame for 5-6 minutes till the potato masala turns golden brown, the yogurt get absorbed, and the bread becomes fluffy.

Tempering:
  1. Heat oil in a small pan, and add in mustard seeds and curry leaves. Once crackling, empty it in a bowl and the tadka is ready for garnish.

Garnish:
  1. Sprinkle few drops of tadka (temper) and some podi powder (optional) on the idlis.

  2. Enjoy it with your choice of sauces and chutneys. My kids love this with some hot sauce or ketchup, while I like this with some tomato chutney (store-bought or see my Masala Papad Platter for the recipe)

Recipe Video

Nutrition Facts
Masala Bread Idli Tikki
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 586mg25%
Potassium 277mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 9g10%
Protein 7g14%
Vitamin A 360IU7%
Vitamin C 35mg42%
Calcium 172mg17%
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 Moong Tadka Dal

Moong Tadka Dal (Instant Pot or Stovetop)

This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!

WATCH HOW TO MAKE INSTANT POT MOONG TADKA DAL:

Instant Pot Moong Tadka Dal

5 from 1 vote
Instant Pot Moong Tadka Dal
Moong Tadka Dal (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Instant Pot Moong Tadka Dal is the easiest way to make dal that’s both simple and delicious! Pair it with some rice, pickled onions, and some aloo fry for a perfect weeknight meal!

Course: Main Course
Cuisine: Indian
Keyword: instant pot
Custom Category: Dinner, Indian Main Course, Instant Pot Recipes, Lunch, Main Course
Servings: 4
Calories: 273 kcal
Author: Nidhi Bothra
Ingredients
Tadka:
  • 2 tsp ghee
  • 1/2 tsp cumin seeds
  • 6 pcs curry leaves
  • 1 inch ginger , julienned
  • 1 garlic , julienned
  • 1/2 tsp red chili powder
Instructions
Instant Pot:
  1. Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.

  2. Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.

  3. Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.

  4. Then add yellow moong dal, salt and water. Make sure to stir it.

  5. Put the lid on and pressure cook for 4 minutes on high in manual mode. Make sure your vent is on the sealing position.

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

  7. Now put it on sauté mode again and let it simmer. Mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.

  8. To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.

  9. Mix everything together and your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!

Stove Top:
  1. Wash the moong dal and soak it in warm water for ideally 4-5 hours, otherwise at-least 1 hour.

  2. In a pressure cooker on medium heat, add in your ghee, cumin seeds, and bay leaf. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.

  3. Add in tomato purées, red chili powder and turmeric powder. Sauté for 5-6 minutes.

  4. Then add yellow moong dal, salt and water. Make sure to stir it.

  5. Cook for 1 whistle on high flame and another whistle on medium flame. Switch off the gas and open the lid when the pressure releases.

  6. Turn on the gas on medium flame, mix in your cilantro and garam masala, and adjust the consistency using water as desired, I kept it on the thicker side.

  7. To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, curry leaves, ginger, and garlic and let them crackle. Then add red chili powder and immediately add the tadka to the dal.

  8. Switch off the gas and mix everything together.

  9. Your Moong Tadka Dal is ready. Serve with naan or rice and enjoy!

Recipe Video

Nutrition Facts
Moong Tadka Dal (Instant Pot or Stovetop)
Amount Per Serving
Calories 273 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 59mg3%
Potassium 506mg14%
Carbohydrates 32g11%
Fiber 16g67%
Sugar 1g1%
Protein 13g26%
Vitamin A 383IU8%
Vitamin C 64mg78%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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Bread Upma

Bread Upma

Whenever I’m in the mood for a bold but quick breakfast, nothing beats a warm bowl of Bread Upma! I’ve spiced up the version I grew up with using some Chinese sauces, peanuts, and sesame. With that crisp yet melt-in-your-mouth texture and comforting flavor, this Bread Upma is the breakfast of your dreams!

WATCH HOW TO MAKE BREAD UPMA:

Bread Upma
Bread Upma

5 from 3 votes
Bread Upma
Bread Upma
Prep Time
5 mins
Cook Time
10 mins
 

Whenever I’m in the mood for a bold but quick breakfast, nothing beats a warm bowl of Bread Upma! I’ve spiced up the version I grew up with using some Chinese sauces, peanuts, and sesame. With that crisp yet melt-in-your-mouth texture and comforting flavor, this Bread Upma is the breakfast of your dreams!

Course: Breakfast, Snack
Cuisine: Indian
Keyword: breakfast
Custom Category: Breakfast, Smoothies
Servings: 4
Calories: 197 kcal
Author: Nidhi Bothra
Ingredients
  • 6 slices bread
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 8 pcs curry leaves
  • 1 pc green chilies , finely chopped
  • 1/4 cup red onions , finely chopped
  • 1/2 cup tomatoes , finely chopped
  • 3 tbsp green bell peppers , finely chopped
  • 3 tbsp corn
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp garam masala
  • salt , to taste
  • 1 1/2 tbsp tomato ketchup
  • 1 tsp red chili sauce , or hot sauce
  • 1 tsp soy sauce
  • 1 tsp lemon juice , optional
  • 1/4 cup water
  • 2 tbsp cilantro , finely chopped
  • 2 tbsp peanuts , coarsely crushed
  • 1 tsp black and white sesame seeds , toasted
Instructions
  1. Cut the bread slices in cubes and keep them aside.

  2. In a large pan, heat some oil. Add in your cumin seeds and curry leaves and let crackle.

  3. Then add in your onions and green chilies and saute till the onions are translucent.

  4. Now add tomatoes, green peppers, corn or any veggies of your choice. Mix all the spices and sauces, and cook for 5-6 minutes till the tomatoes are little soft.

  5. Add water, mix it well and let it simmer.

  6. Then add the bread cubes, mix well and let it soften for 7-8 minutes until it's just right. I like my bread little bit crispy.

  7. Finish it off with some peanuts, sesame and cilantro, and your Bread Upma is ready to enjoy!

Recipe Video

Nutrition Facts
Bread Upma
Amount Per Serving
Calories 197 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 343mg15%
Potassium 221mg6%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 488IU10%
Vitamin C 91mg110%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

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

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

Cheese Corn Croquettes

These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!

The magic starts with grated paneer, diced bell peppers, and a medley of spices accompanying the cheese and corn. A quick flour slurry and panko for that ultimate crisp ones, and you’ve got yourself a fool-proof croquette that’s sure to bring a smile to any face!

WATCH HOW TO MAKE CHEESE CORN CROQUETTES:


5 from 2 votes
Cheese Corn Croquettes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!

Course: Appetizer, Snack
Cuisine: Fusion, Indian
Keyword: fusion, party
Custom Category: Appetizers, Fusion, Snacks
Servings: 15 pcs
Calories: 128 kcal
Author: Nidhi Bothra
Ingredients
Croquettes:
  • 6 slices bread , for breadcrumbs
  • 1 cup paneer or cottage cheese , grated
  • 1/2 cup cheese , grated
  • 1/2 cup hung curd or greek yogurt
  • 1/2 cup corn , boiled or frozen
  • 1/4 cup mixed color bell peppers , finely chopped
  • 3 tbsp cilantro , finely chopped
  • 1 tsp green chilies , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp lemon juice
  • 1/2 tsp chaat masala
  • 1/4 tsp garam masala
  • 1/2 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp italian seasoning
  • salt , to taste
  • oil , for frying
Slurry:
Coating:
  • 1 cup panko breadcrumbs
Instructions
  1. Add the bread in a food processor or grinder and pulse until they become a coarse powder. Don’t over-pulse since we don’t want it to clump up.

  2. Transfer the breadcrumbs into a bowl and add in all of the other ingredients and mix well. Make sure that your yogurt doesn’t have a lot of moisture because otherwise the mixture will become too wet. If the mixture is too dry, you can add more yogurt to it.

  3. Apply some oil on your palms and shape the mixture into small croquettes, using about 1-2 tbsp of your mixture for each. I ended up making about 15 croquettes.

  4. Mix all purpose flour, red chili powder, salt and water, making a slurry. It should be a buttermilk consistency, not too thick or thin.

  5. Spread panko breadcrumbs on a plate.

  6. Now, dip the croquettes into the slurry, making sure that they are nicely coated and then roll them into the breadcrumbs.

  7. Fry on medium heat until they are golden brown.

Recipe Video

Recipe Notes
  • You can make the croquettes a day or two before your party and store it in the fridge in an air-tight container  Just fry them when you are ready to serve.
Nutrition Facts
Cheese Corn Croquettes
Amount Per Serving
Calories 128 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 12mg4%
Sodium 133mg6%
Potassium 66mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 110IU2%
Vitamin C 3mg4%
Calcium 97mg10%
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!