All posts filed under: Appetizers

Rajma Kebab Sliders - Kidney Bean Sliders

Rajma Kebab Sliders

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Rajma Kebab Sliders — with layers of a crisp veggies, smoky rajma kebab, and melty cheese, this is the ultimate slider recipe! Brushed with herbed garlic butter, drizzled with avocado crema, and topped with fresh strawberry salsa, these kidney bean kebab sliders are fresh, bright, and so satisfying! WATCH HOW TO MAKE RAJMA KEBAB SLIDERS: For our kebabs, we’ll blend rajma (kidney beans), ginger, garlic, and green chilies into a paste. Saute some onions and add in grated beets. Then, in goes our boiled potatoes for some body, followed by our rajma mixture and some corn. Mix this together and finish with some spices, soy sauce for depth, oregano, and cilantro. In goes a squeeze of lemon for brightness and breadcrumbs to bind it all together. Give this a final mix and our filling is ready to shape into kebabs! Pan fry these in some oil or ghee until nice and golden brown and it’s time to assemble the sliders! One one side of the buns, spread some homemade mint cilantro chutney. Then, we’ll sprinkle …

Rose Sprouted Aloo Tikki Chaat

Rose Sprouted Aloo Tikki Chaat

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Rose Sprouted Aloo Tikki Chaat — floral and bright, this chaat features crispy golden brown aloo tikki stuffed with a moong sprouts, coconut and pomegranate filling. Topped with chutneys, chaat masala, and bhujiya, this is a gorgeous and versatile dish that’s perfect for a light meal or when entertaining. WATCH HOW TO MAKE ROSE SPROUTED ALOO TIKKI CHAAT: We’ll start by steaming our moong sprouts until they’re just cooked but still nice and firm. Then, for our tikis, grate boiled potatoes and in goes our fresh breadcrumbs and red chili powder and salt. Mix this all until it becomes smooth and comes together. I wanted the tikki stuffing to be super fresh and bright so we’ll mix our moong sprouts with ginger, fresh turmeric, chilies, roasted cashews and raisins, coconut, cilantro, and a few other ingredients. Give this a mix and in goes pomegranate seeds that are going to add such an incredible dimension to this! Place some of our coconut pomegranate filling inside the potatoes and then fold them over to seal. Now you …

Herbed Olive Pear Crinkle Cake

Herbed Olive & Pear Crinkle Cake

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Herbed Olive & Pear Crinkle Cake — featuring layers of crisp and flaky phyllo pastry, cheese, sweet peppers, and sliced pear, this is a stunning sweet-savory entrée! Drizzle with honey and topped with olives, orange zest, and mint, this crinkle cake is bright and refreshing while still being so satisfying! WATCH HOW TO MAKE HERBED OLIVE & PEAR CRINKLE CAKE: If you like this, please try my other recipes: Jalapeno Cheddar Cornbread Cheese Stuffed Tandoori Olives with Cranberry Sauce Strawberry Tiramisu Herbed Olive & Pear Crinkle Cake — featuring layers of crisp and flaky phyllo pastry, cheese, sweet peppers, and sliced pear, this is a stunning sweet-savory entrée! Drizzle with honey and topped with olives, orange zest, and mint, this crinkle cake is bright and refreshing while still being so satisfying! 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 …

Thai Paan Bites - Miang Kham

Thai Paan Bites – Miang Kham

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Thai Paan Bites (Miang Kham) is a popular street food in Thailand. This sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham! WATCH HOW TO MAKE THAI PAAN BITES – MIANG KHAM: To make the sauce, we’ll add water to a pan along with lemongrass and grated ginger. Then in goes our brown sugar along with peanuts for texture, toasted coconut for that subtle sweetness, shallots, spices, and tamarind pulp. Let this come to a boil and once it starts to reduce finish with lime zest for that bright flavor. Once thickened remove the lemon grass and the sauce is ready! To assemble our platter, add your paan leaves and all our toppings. There’s crispy tofu, crushed peanuts, Thai chilies, shallots, toasted coconut, cubed lemon, and ginger. Make sure everything is very finely chopped and this is ready to serve as a …

Personal Indian Cheese Boards

Personal Indian Cheese Boards

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Personal Indian Cheeseboards — a desi riff on the classic party appetizer that is so effortless to put together and will leave your guests feeling so special! Use a mix of store bought and homemade elements to make them hassle-free yet still stunning! In my board, I had Cheesy Achari Paneer Tikka, Grape-Basil-Cheese Skewers, Chili Jam Nut Bread, Papad with Mango Chutney & Kachumber Salad, Herbed Boondi Crackers, Cheesy Yogurt Dip and Basil Mozzarella Strawberries. WATCH HOW TO MAKE PERSONAL INDIAN CHEESE BOARDS: Truly, there’s an endless amount of fusion bites you can make. Pair these with a festive Indian inspired cocktail and your picture perfect cheese board are all set to enjoy! If you like this, please try my other recipes: Baked Beans Layer Chaat Lasooni Chili Peanuts Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip Personal Indian Cheeseboards — a desi riff on the classic party appetizer that is so effortless to put together and will leave your guests feeling so special! Use a mix of store bought and homemade elements to make …

Baked Beans Layer Chaat

Baked Beans Layer Chaat

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Baked Beans Layer Chaat — with layers of baked beans, fresh veggies, bread, a kasundi mustard yogurt, and cheese, this is a vibrant, colorful appetizer to entertain with! This fusion chaat is one of those dishes you just have to try to experience the unique blend of simple ingredients and modern Indian flair! I tried this once at a friend’s place in Kolkata and it was so unique so this is my recreation! WATCH HOW TO MAKE BAKED BEANS LAYER CHAAT: For our baked bean layer, we’ll sauté peppers, the beans, and some Italian spices. For our masala aloo layer, sauté ginger-chili paste with corn, potatoes, some simple Indian masalas, and cilantro. The base of our chaat will be a layer of bread so we’ll cut out circles using a cookie cutter. We’ll also whisk together this kasundi mustard yogurt for a little Bengali flair and a kachumber inspired salad with some veggies, spices, and basil to add that freshness. To assemble, add a layer of kasundi yogurt, the bread, some more yogurt, masala aloo, …

Bread Nachos Chaat

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Bread Nachos Chaat — with cheesy Delhi-style matra chaat nachos on top of baked crostini and topped with chatpata chutneys, pomegranate, and sev, this is the ultimate entertaining snack! With the crispy chips paired with melty cheese, toasty bread, and bright toppings, this is such a fun crowd pleaser! WATCH HOW TO MAKE BREAD NACHOS CHAAT: We’ll make our Delhi matra chaat base by mixing the boiled vatana and aloo with onions tomatoes, aromatics, spices, tamarind, and lemon juice. For the bread layer, we’ll use french baguettes and spread a layer of amul butter before baking to crisp them up. Now it’s time to assemble! Add on your cheese, the spicy matra, crushed tortilla chips, followed by tomatoes and onions. Bake until the cheese is nice and melty! Now top with all the fixings: green chutney, tamarind chutney, olives, pomegranate, jalapeños, yogurt, chaat masala, and sev. Perfect for those game-time cravings, our Bread Nachos Chaat is ready! If you like this, please try my other appetizers: Kolkata Masala Crostini – Aloo Chaat Crostini Chatpata Loaded …

Kala Chana Kebab (Kabab) Wraps

Kala Chana Kebab Wraps

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Kala Chana Kebab Wraps — packed with protein, colorful fresh veggies, and a flavorful sauce, this is the ultimate light and refreshing lunch! The kala chana kebabs are so nutritious, especially since they’re made with black gram and sattu flour, and the tahini-salad dressing adds a bit of sweetness to pair with the garlic chutney.

Crispy Chickpea Loaded Baked Potatoes

Crispy Chickpea Baked Potatoes

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Crispy Chickpea Baked Potatoes — colorful and rich, these are the ultimate way to enjoy a fluffy baked potato! With crispy masala chickpeas, herbed yogurt, pickles, olives, and other toppings, I can’t get over how colorful, rich, and yet still light these are! I tried a similar dish called Kumpir in Turkey and this my version with a few Indian-inpsired twists! HOW TO MAKE CRISPY CHICKPEA LOADED BAKED POTATOES: We’ll start by poking holes into our potatoes and coating them with olive oil and salt before baking these until nice and golden brown. Then, we’ll make our crispy masala chickpeas! We’ll toss the chickpeas in olive oil, smoked paprika, oregano, chaat masala, and salt. Bake these until crispy. And now it’s time to assemble! We’ll cut open our beautiful baked potatoes and gently mash the insides. Add in butter and cheese and mix to make these super fluffy and rich! We’ll add a drizzle of this silky herbed yogurt, pickled, olives, pickled red onions, beets, and another drizzle of that herbed yogurt! Top with our …