All posts filed under: Lunch

Instant Bajra Dosa - Pearl Millet Crepes

Instant Bajra Dosa

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Crispy Bajra Dosa — thin and crispy, this instant millet dosa is so effortless to make, requires no fermentation, and has a beautiful, golden-brown netting. With finely chopped onions, carrots, cilantro, and chilies, simple veggies make this protein-packed meal both delicious and satisfying! WATCH HOW TO MAKE INSTANT BAJRA DOSA: For the batter, just mix together bajra (pearl millet) flour with water. Cover and let this rest for an hour. Then, we’ll thin this out with more water and add in chopped onions, grated carrots, finely chopped cilantro, and chilies. Finish with some salt, cumin seeds, and give this a mix. The batter should have a really thin and runny consistency. Heat your tava until it’s piping hot and sprinkle some water to check the temperature. It should sizzle immediately. Mix your batter well and pour it in a circular motion and you should see a netting form similar to a rava dosa. Turn your gas to medium low-flame to ensure the dosa becomes crispy and drizzle with a teaspoon of oil or ghee. Be …

Winter Salad Avocado Toast

Winter Salad Avocado Toast

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Winter Salad Avocado Toast — this is the most nutritious, protein-packed lunch that features fresh in-season veggies and is perfect for those who are looking to eat healthier! WATCH HOW TO MAKE WINTER SALAD AVOCADO TOAST: In a mortar pestle, combine cilantro, mint, turmeric, and green chilies until they form a paste. For vegetables, I’ve used onions, red carrot, moong sprouts, tomatoes, radish, and pomegranate. These are totally customizable based on what’s available to you and what you prefer. To this, add in our mint cilantro paste, a squeeze of lemon, and some simple spices to give this a little kick. Give this all a mix until well combined and it’s simply that easy! Mash some avocado on some toast or feel free to use any spread of your choice like hummus or yogurt. Top with our guilt-free winter salad and some sesame seeds and cozy up with this protein-packed winter lunch! If you like this, please try my other recipes: Thai Mango Noodle Salad Spicy Citrus Peanut Salad Hawaiian Tofu Poke Bowl Winter Salad …

Loaded Veggie Chilla - Moong Dal Pancakes

Loaded Veggie Chilla – Moong Dal Pancakes

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Loaded Veggie Chilla — golden brown and crispy, this is the most nutritious winter meal packed with in-season veggies and protein! Inspired by Korean veggie pancakes, the inside is light and fluffy while the outside remains super crisp! WATCH HOW TO MAKE LOADED VEGGIE CHILLA: We’ll start by soaking our green moong dal and blending with ginger, green chili, and tender cilantro stems. To this, add besan, rice flour for crispiness, all our spices, along with a pinch of baking soda for fluffiness. Now, we’ll go in with any shredded veggies of your choice. I’ve used sweet potato, greens, carrots, onions, cabbage, lauki, and green garlic. Give this a gentle mix and you shouldn’t need to add any water at this stage. The water from the vegetables should help form a thick batter that just coats all of our veggies similar to Korean veggie pancakes. In a pan, heat some oil, and we’ll add sesame seeds, mustard seeds, and curry leaves. Add in the batter and the thickness here is totally up to you. I’ve …

Rajasthani Kadhi Dhokla

Rajasthani Kadhi Dhokla

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Rajasthani Kadhi Dhokla — the ultimate winter comfort food, these soft, satisfying dhoklas are made with in-season veggies and served with a creamy, tangy kadhi! My mom makes so many different kinds of dhoklas back home in Jaipur and this is one of my favorites since it’s so easy and versatile. With whole wheat flour, bajra ka atta, and soaked moong dal in the dhoklas, these are both nutritious and pair perfectly with the soul-soothing kadhi! WATCH HOW TO MAKE RAJASTHANI KADHI DHOKLA: To make the kadhi, we’ll whisk together yogurt and besan until really smooth. Then, add in water and spices and ensure there’s no lumps in the mixture. In a pan, heat oil and add in the whole spices, curry leaves, aromatics, and our besan and yogurt mixture. Now, continue to mix this while it comes up to a boil to prevent curdling, Add some water to thin the consistency, and let this simmer for 15-20 minutes. For the dhoklas, we’ll add atta, bajra, sooji to replicate the texture of coarser flour which …

Spicy Peanut Maggi Noodles

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Spicy Peanut Maggi Noodles — an effortless way to spice up your usual Maggi routine, these noodles are tossed with crunchy vegetables and a creamy, peanut butter sauce. With jaggery, fresh ginger, and a squeeze of lemon, this is the most satisfying, elevated Maggi! WATCH HOW TO MAKE SPICY PEANUT MAGGI NOODLES: If you like this, please try my other recipes: Vegetarian Japchae – Korean Stir Fried Glass Noodles Cilantro Chili Lime Noodles Sweet Potato Peanut Stir Fry Spicy Peanut Maggi Noodles — an effortless way to spice up your usual Maggi routine, these noodles are tossed with crunchy vegetables and a creamy, peanut butter sauce. With jaggery, fresh ginger, and a squeeze of lemon, this is the most satisfying, elevated Maggi! 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 …

Makhmali Malai Kofta

Makhmali Malai Kofta

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Makhmali Malai Kofta — with a satisfying pistachio cranberry filling, velvety tomato gravy, and drizzled with a floral saffron honey, this is the most stunning malai kofta! The secret to the best malai kofta is that subtle sweetness that just adds an extra level of richness! The cranberries and saffron honey here truly make all the difference! WATCH HOW TO MAKE MAKHMALI MALAI KOFTA: Start by sautéing your whole spices with shallots, aromatics, cashews, tomatoes, and a little tomato paste. Add in some water and let this simmer. Finish with mint, cilantro, and milk powder before blending this until smooth. Transfer this to a pan with a red chili powder tadka and now we’ll go in with all our spices, some dry mint. Let it simmer while all the flavors develop. Finish with some garam masala, a dash of cream, and trust me on this one – some saffron honey! For our koftas, we’ll knead together potatoes, paneer, cornstarch, and breadcrumbs until they form a smooth dough. For the filling, add in pistachios, dried cranberries, …

Crunchy Moong Sprouts Stir Fry

Crunchy Moong Sprouts Stir Fry

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Crunchy Moong Sprouts Stir Fry — the perfect protein-packed meal, this stir fry features crisp veggies, golden brown paneer or tofu, and these super crunchy baked moong sprouts! Nutritious and so easy to put together, this is the ideal easy meal to cozy up to when it’s chilly or when you’re looking for something guilt-free! WATCH HOW TO MAKE CRUNCHY MOON SPROUTS STIR FRY: Start by taking your sprouted moong and coating it with cornstarch, rice flour, salt, red chili powder, and some oil. This is going to form a really crunchy coating for the moong that will be perfect texture for our stir fry once baked. For the stir fry, heat some oil and in goes our aromatics and dried red chili. Once this is going, add in paneer or tofu for that extra protein and we want these to get slightly golden brown. Next, add in all of your sauces. I’ve used schezwan sauce, chili sauce, ketchup, soy sauce, vinegar, salt and sugar, and a cornstarch slurry to help this thicken up. We’ll …

Smoked Kwati Daal

Smoked Kwati Daal

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Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with! WATCH HOW TO MAKE SMOKED KWATI DAAL: Start by heating some ghee and add in your whole spices, jeera, onions, aromatics, and let this saute. Then, add in your tomato puree, tomato paste, and basic masalas. Add some kasoori methi and water and let this cook covered to really let the flavors infuse. Now, in goes our boiled daals and beans. I’ve used sprouted the moong and chana for added nutrition and taste. Mix this gently and you’ll start to see just how creamy this is! Add in salt, a squeeze of lemon, and finish with garam masala. For the that deep, smoky flavor we’ll use some charcoal with ghee and truly this makes it so flavorful and restaurant-style. To serve, I’ve …

Cilantro Chili Lime Noodles

Cilantro Chili Lime Noodles

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Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, these are my go-to for an easy lunch whenever I’m craving noodles! With tons of fresh cilantro, cucumbers, onions, chilies, and garlic, along with a few Indian spices and Asian sauces, this is ready in just minutes! WATCH HOW TO MAKE CILANTRO CHILI LIME NOODLES: We’ll add in our onions, cilantro, green onions, red chilies, and garlic, along with curry power and spices to a bowl. Give this a mix and add that sizzling hot oil tadka that will help intensify and blend all these ingredients. Fold in some honey for sweetness, soy sauce, sweet & sour sauce, and lemon zest and juice. We’ll shave some cucumbers in for a refreshing crunch and finally add in any noodles you’d like. Top with peanuts and sesame seeds and dig in! If you like this, please try my other recipes: Thai Watermelon Noodle Salad Vegetarian Japchae – Korean Stir Fried Glass Noodles Asian Cucumber Salad Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, …

Rajasthani Gatte Ka Pulao

Rajasthani Gatte Ka Pulao

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Gatte Ka Pulao — With golden brown besan ke gatte and crisp veggies, this is a comforting rice that is enjoyed on special occasions in Rajasthan! Drawing from it’s royal roots, the depth of flavors will convince you that this pulao is truly fit for a king! WATCH HOW TO MAKE RAJASTHANI GATTE KA PULAO: To make the gatte, we’ll mix besan with our spices, green chili, ginger, and and oil. Start kneading this and add some yogurt and water to help it form a stiff dough. Then, we’ll roll and shape these into a cylindrical shape and put them into boiling water. Saute these in some oil for a crispy golden brown crust. For the pulao, start with your whole spices, cumin seeds, and aromatics. Add in your rice, water, and spices and cook covered until the rice is 60% cooked. Fold in your gatte and some veggies and cook until done and fluffy! Finish this off with a dash of garam masala, a squeeze of lemon, and some cilantro. Truly, this dish is …