All posts filed under: Main Course

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 …

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 …

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 …

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 …

Veggie Makhani Shepherds Pie

Veggie Makhani Shepherd’s Pie

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This decadent Veggie Makhani Shepherd’s Pie has got to be my favorite holiday entree with an Indian twist! With layers of rice in a béchamel sauce, vegetables in a velvety makhani gravy, and spiced potatoes piped on top, this is the ultimate Indian-inspired take on shepherd’s pie! With warm and cozy flavors and a stunning presentation, this is a perfect centerpiece when hosting or as an elegant meal! WATCH HOW TO MAKE VEGGIE MAKHANI SHEPHERD’S PIE: We’ll start our rice and béchamel layer by boiling rice with whole spices until al dente. Then, create a roux with flour and butter and once it’s frothy add in milk and whisk vigorously to get this silky sauce! Fold in blanched spinach, herbs, spices, and give it a mix. Finish with your al dente rice, cheese, and our creamy first layer is ready! For our fire roasted makhani sauce, roast the tomatoes and red bell pepper until charred and blend all these veggies with cashews into a smooth puree! Transfer this to a pan and add in all …

Awadhi Layered Biryani

Awadhi Layered Biryani

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Awadhi Layered Biryani — with layers of flavorful mixed vegetables cooked in a rich yogurt gravy, rice, and aromatic saffron milk, this is a stunning centerpiece for any dinner spread! Inspired by Awadhi cuisine, this is a royal and decadent entree that is sure to be loved! WATCH HOW TO MAKE AWADHI LAYERED BIRYANI: Start by boiling your rice with whole spices, salt, and lemon. Then for our mixed vegetable layer we’ll blend aromatics, mint cilantro, cashews, and poppy seeds into a paste. Heat some oil in a pan and add in your whole spices and onions and sauté a little. In goes our cashew and poppy seeds paste. Let this cool down and then add in some beaten yogurt and spices. Let this simmer until you see the ghee on top. Add in your veggies, paneer, and potatoes, along with a splash of milk for some creaminess to finish this off. Now to assemble our biryani we’ll grease a cake tin and add a layer of our boiled rice. Make a saffron milk mixture …

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 …

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.

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, …