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Asian Carrot Salad

Asian Carrot Salad

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Asian Carrot Salad 🥕 A bright, refreshing, and crunchy salad made with multicolored carrots, tossed in a zingy sesame-ginger dressing and finished with a sprinkle of toasted nuts and seeds.

It’s light, vibrant, and bursting with bold Asian-inspired flavor. Perfect for a quick lunch or as a side dish.

WATCH HOW TO MAKE ASIAN CARROT SALAD:

Asian Carrot Salad

This Asian-inspired carrot salad has become one of my go-to recipes for busy days. It comes together in minutes, stays incredibly crisp, and is full of fresh flavors from toasted sesame oil, soy sauce, ginger, garlic, and a touch of gochugaru. The best part is that you can customize it with any veggies or greens you like, it’s that versatile!

Whether you’re looking for a healthy lunch, a colorful salad for dinner, or a vibrant dish to bring to a gathering, this Asian Carrot Salad is simple, joyful, and always satisfying.

Asian Carrot Salad

🧡 Why You’ll Love This Asian Carrot Salad:

  • Incredibly fast — ready in under 15 minutes
  • Super crisp thanks to an ice-bath trick
  • Crunchy, vibrant & colorful with seasonal multicolored carrots
  • Healthy & refreshing with wholesome ingredients
  • Customizable — add greens, veggies, beans, or tofu
  • Perfect for meal prep and stays fresh longer

Asian Carrot Salad

💡 Tips & Variations:

✅  Add protein: tofu, edamame, chickpeas, or peanuts

✅  Switch the greens: arugula, baby spinach, kale, microgreens, or spring mix

✅  Extra veggies: cucumber ribbons, cabbage, bell peppers, or radish

✅  Make it spicy: add extra gochugaru or a dash of chili oil

✅  Great for make-ahead: store the carrot strands and dressing separately; mix before serving.

Baked Biryani Casserole

If you like this, please try my other recipes:

5 from 1 vote
Asian Carrot Salad
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Asian Carrot Salad - Crisp, Colorful & Ready in Minutes!
Prep Time
5 mins
Cook Time
10 mins
 

Asian Carrot Salad 🥕 A bright, refreshing, and crunchy salad made with multicolored carrots, tossed in a zingy sesame-ginger dressing and finished with a sprinkle of toasted nuts and seeds. It’s light, vibrant, and bursting with bold Asian-inspired flavor. Perfect for a quick lunch or as a side dish.

Course: Lunch, Salad, Sides
Cuisine: Asian, Fusion, Indian
Keyword: crunchy
Custom Category: Healthy, Lunch, Salad, Sides
Servings: 4
Calories: 154 kcal
Author: Nidhi Bothra
Ingredients
Salad:
  • 8-10 carrots , multi-colored
  • ice water , for crisping
  • 1 1/2 cup mixed greens , I used baby arugula and spinach
  • 8-10 mint leaves , torn
  • 8-10 basil leaves , torn
Sesame-Ginger Dressing:
  • 1 ½ tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tsp ginger , grated
  • 1 tsp garlic , grated
  • 2 tsp gochugaru (korean chili flakes) , or use 1 tsp red chili flakes
  • 3 tsp rice vinegar or apple cider vinegar , or use lemon juice
  • 3 tsp honey , or maple syrup
Garnish:
  • 2 tbsp mixed nuts , I used peanuts and cashews
  • 2 tbsp mixed seeds , I used pumpkin, sunflower, and sesame seeds
Instructions
Peel and Prep the Carrots:
  1. Wash the carrots well. Hold each carrot with a fork and run the peeler down the side — this gives long, smooth strands quickly and without any mess.
Crisp the Carrots:
  1. Place the carrot strands directly into a bowl of ice-chilled water for a few minutes. This step keeps them crunchy, fresh, and bright.
Dry the Carrots Completely:

  1. Transfer the carrots to a salad spinner and spin until all excess water is removed. This step helps the dressing coat the carrots perfectly. You can also dry them on a paper towel.

Make the Sesame-Ginger Dressing
  1. Whisk together sesame oil, soy sauce, ginger, garlic, gochugaru, vinegar/lemon juice, and honey until smooth.
Assemble the Salad:
  1. Add the drained carrots to a large bowl. Add your greens — I love using arugula, but baby spinach, mixed greens, or even cabbage work beautifully.
  2. Pour the dressing over the top and toss gently to combine. Add nuts and seeds for the perfect crunch.

Recipe Video

Recipe Notes

👉 Add protein: tofu, edamame, chickpeas, or peanuts

 

👉 Switch the greens: arugula, baby spinach, kale, microgreens, or spring mix

 

👉 Extra veggies: cucumber ribbons, cabbage, bell peppers, or radish

 

👉 Make it spicy: add extra gochugaru or a dash of chili oil

 

👉 Great for make-ahead: store the carrot strands and dressing separately; mix before serving.

Nutrition Facts
Asian Carrot Salad - Crisp, Colorful & Ready in Minutes!
Amount Per Serving
Calories 154 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 358mg16%
Potassium 497mg14%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 3g6%
Vitamin A 20976IU420%
Vitamin C 12mg15%
Calcium 58mg6%
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!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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As the weather starts to cool down, there’s something so comforting about stirring a warm pot of soup in the kitchen. This Roasted Butternut Squash Soup is one of my favorite cozy bowls for this season 🍂.

It’s creamy, naturally sweet, lightly earthy, and full of deep roasted flavor. Everything comes together so beautifully with very simple ingredients. 💛

WATCH HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP:

Roasted Butternut Squash Soup

What makes this soup really special is the roasting. The butternut squash goes onto the tray with apples, tomatoes, onions, garlic, walnuts, and herbs. Roasting everything together adds warmth, richness, and a soft sweetness that you just can’t get from boiling.

Once blended, the soup turns silky and golden and from here, it’s just about adjusting the consistency and seasoning to your liking. ✨

Roasted Butternut Squash Soup

I’ve topped it off with sautéed butter beans for protein, pumpkin seeds for crunch, a touch of cheese and cream for richness, and a drizzle of chili oil to bring everything together.

Pair it with warm bread for the perfect cozy bowl that is comforting, satisfying, and just right for chilly evenings! Save this recipe for your next cozy night in! ✨

If you like this, please try my other recipes:

5 from 2 votes
Roasted Butternut Squash Soup
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Roasted Butternut Squash Soup
Prep Time
15 mins
Cook Time
45 mins
 

This Roasted Butternut Squash Soup is everything I love about soup season in one bowl — cozy, nourishing, and full of deep, roasted flavor. With butternut squash, apples, tomatoes, garlic, and herbs all roasted on a single tray, every spoonful brings warmth and comfort. Finished with sautéed butter beans, crunchy pumpkin seeds, a touch of cheese and cream, and a swirl of chili oil, it’s the kind of soup you’ll want to curl up with all season long.

Course: Soup
Cuisine: American
Keyword: fall recipe
Custom Category: Soup
Servings: 6
Calories: 193 kcal
Author: Nidhi Bothra
Ingredients
For Roasting:
  • 1 medium butternut squash or pumpkin , cut in half
  • 1 1/2 tbsp walnuts
  • 1 apple , sliced
  • 2 medium tomatoes , cut into halves
  • 2 medium onions , cut into halves
  • 1 whole garlic bulb
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6-8 leaves sage , or 1 tsp dried sage
  • 2 sprigs rosemary , or 1 dsp dried rosemary
Soup Base:
  • 1 1/2 cups water
  • 1 cup milk , up to 1½–2 cups total depending on your preferred consistency, any milk works — nut milk, regular milk, or coconut milk
  • 1/2 tsp black pepper
  • salt , to taste
  • 1/2 tsp garam masala
  • 1/4 tsp oregano
  • 1/4 tsp italian seasoning
  • 1/4 to 1/2 cup cheese , or use 2 tbsp nutritional yeast
Garnish:
  • butter beans , sautéed
  • cheese
  • heavy cream
  • chili oil
  • pumpkin seeds
  • mixed fresh herbs
Instructions
Roast Everything:

  1. Preheat your oven to 400°F / 205°C.

  2. On a large baking tray, arrange the butternut squash halves, walnuts, sliced apple, tomatoes, onions, and the whole garlic bulb.

  3. Drizzle with olive oil and sprinkle salt, black pepper, sage, and rosemary.

  4. Roast for 35–45 minutes, depending on your oven, until soft, caramelized, and beautifully golden.

Blend The Soup:
  1. Scoop out the roasted squash.
  2. Squeeze the roasted garlic cloves out of the bulb.
  3. Add all the roasted ingredients to a blender or a pot for immersion blending.

  4. Pour in 1½ cups water and blend until smooth and golden. Add more water if needed.

  5. Tip: This roasted puree is so versatile — you can even use a portion of it for ramen, pasta, or grain bowls.

Bring It Together:

  1. Pour the blended puree into a pot. Add 1 cup milk first, then more as needed (up to 1½–2 cups total) to adjust the consistency.

  2. Season with black pepper, herbs, garam masala, and salt.

  3. Add cheese, if you want a creamier finish.

  4. Warm gently for 3–4 minutes — don’t boil.
Garnish & Serve:

  1. Pour the soup into bowls. Add sautéed butter beans in the center.

  2. Then sprinkle pumpkin seeds and add a touch of cheese.

  3. Finish with cream, chili oil, and fresh herbs. Serve warm.

Recipe Video

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 8mg3%
Sodium 449mg20%
Potassium 701mg20%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 11g12%
Protein 5g10%
Vitamin A 13740IU275%
Vitamin C 36mg44%
Calcium 164mg16%
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!

Pineapple Coconut Makhmali Kofta

Pineapple Coconut Makhmali Kofta

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A festive curry with tropical sweetness, makhmali texture, and South Indian warmth!

There’s something about Diwali that makes me want to cook dishes that feel a little extra special — something creamy, comforting, and full of color.

This Pineapple Coconut Makhmali Kofta brings all of that to the table — a beautiful blend of warmth, celebration, and that touch of creativity that turns simple ingredients into something truly festive. 💛

WATCH HOW TO MAKE PINEAPPLE COCONUT MAKHMALI KOFTA:

Pineapple Coconut Makhmali Kofta

When festive cooking meets comfort, this dish feels like the perfect celebration.

Soft makhmali paneer-potato koftas filled with a sweet and spicy pineapple-coconut mix come together in a rich onion-tomato-cashew gravy, finished with a fragrant South Indian–style coconut tadka that takes it one notch higher.

It’s creamy, vibrant, and full of warmth — the kind of dish that instantly brings Diwali to your table. ✨

Pineapple Coconut Makhmali Kofta

If you like this, please try my other recipes:

5 from 1 vote
Pineapple Coconut Makhmali Kofta
Print
Pineapple Coconut Makhmali Kofta
Prep Time
30 mins
Cook Time
30 mins
 

Pineapple Coconut Makhmali Kofta — a festive favorite that brings together soft paneer-potato koftas filled with a sweet and spicy pineapple-coconut mix, resting in a creamy onion-tomato-cashew gravy, and finished with a sizzling South Indian–style coconut tadka that takes it all one notch higher. 💛

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: party
Custom Category: Curries, Dinner, Diwali, Indian Main Course, Lunch, Main Course
Servings: 8
Calories: 151 kcal
Author: Nidhi Bothra
Ingredients
Kofta Filling:
  • 1/3 cup fresh pineapple , finely chopped
  • 1 tsp oil
  • 1 tsp green chilies , finely chopped
  • 1/2 tsp ginger , grated
  • 2 tbsp grated coconut , fresh or frozen
  • 1 tbsp cashews , finely chopped
  • salt , to taste
  • 1/4 tsp black pepper
Kofta Base:
  • 1/2 cup paneer , grated
  • 1/2 cup potatoes , boiled and grated
  • 1½ - 2 tbsp all purpose flour , adjust for binding
  • salt , to taste
  • 1/4 tsp black pepper
  • pinch garam masala
  • cornstarch , for coating
  • oil , for frying
Gravy Base:
  • 1 1/2 tbsp Oil – 1½ tablespoons
  • 1 Whole spices – 1 bay leaf ½ teaspoon cumin seeds, small stick cinnamon
  • 3 medium onions , chopped
  • 1 tbsp ginger-garlic-green chilies , finely chopped
  • 4 medium tomatoes , chopped
  • 8-10 cashews
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • salt , to taste
  • 1/4 cup water , as needed
  • 2 tbsp yogurt
Gravy:
  • 1 tbsp butter
  • 1/2 tsp kashmiri red chili powder , mixed with 1 tbsp water
  • 1/2 tsp garam masala
  • 1 tsp kasoori methi , crushed
  • 1/2 tsp sugar
  • 1/2 cup coconut milk
  • salt , to taste
Tadka:
Instructions
Pineapple-Coconut Filling:
  1. Heat oil in a pan. Add green chili and ginger; sauté briefly. Add pineapple and cook till the moisture evaporates. Stir in coconut, cashews, salt, and pepper, cook another minute, then set aside to cool.
Kofta:

  1. Mash paneer till soft and smooth. Add potatoes, salt, pepper, and garam masala. Mix gently, adding all-purpose flour a little at a time until the mixture holds together but stays soft.

  2. Divide into small portions, flatten slightly, and fill with the pineapple-coconut mixture. Seal, roll into smooth balls, coat lightly with cornflour, and fry until golden brown. Keep aside.
Gravy Base:
  1. Heat oil, add whole spices, and let them sizzle. Add onions and sauté till light golden. Add the aromatics and cook till fragrant. Add tomatoes, cashews, and all the spices with salt.
  2. Pour in a splash of water, cover, and cook 5–6 minutes until everything softens.
  3. Cool the mixture completely, then blend with yogurt into a smooth, creamy paste.
Gravy:

  1. Melt butter in a pan and add the Kashmiri red chili mixture. Once it starts sizzling, pour in the blended gravy.

  2. Add salt, pepper, sugar, garam masala, and kasoori methi. Bring to a boil.

  3. Add coconut milk, simmer for one minute, and switch off the gas. The gravy should be creamy and glossy.
Tadka:
  1. Heat oil, add mustard seeds, and let them crackle. Add urad dal and sauté till golden. Add curry leaves and grated coconut; let them sizzle briefly, then remove from heat.
Assemble:

  1. Spoon hot gravy into a serving bowl. Place the fried koftas gently in the gravy.

  2. Drizzle the prepared tadka over the top and serve immediately. Pair this curry with jeera rice, soft naan, or flaky lachha parathas.

Recipe Video

Nutrition Facts
Pineapple Coconut Makhmali Kofta
Amount Per Serving
Calories 151 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 13mg4%
Sodium 46mg2%
Potassium 323mg9%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 705IU14%
Vitamin C 33mg40%
Calcium 103mg10%
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!

Rava Matar Kachori Cups

Rava Matar Kachori Cups

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Rava Matar Kachori Cups – a festive chaat that’s crispy, colorful, and full of flavor! 💛

There’s something magical about a good chaat — the crunch, the spice, the sweetness, and that perfect burst of freshness in every bite.

These Rava Matar Kachori Cups are exactly that — a modern take on a classic Indian delicacy, made with a sooji-based outer layer, a bright green pea filling, and all the colorful toppings that make Indian street food so irresistible.

Each little kachori is fried to golden perfection, then served over layers of chutneys, yogurt, and garnishes — turning every bite into a mini celebration! 🎉

WATCH HOW TO MAKE RAVA MATAR KACHORI CUPS:

Rava Matar Kachori Cups

✨ Serving Suggestions:

Serve these warm kachoris right away for a crisp bite, or pre-assemble just before serving for parties. Each one looks beautiful — a little chaat cup with color, crunch, and layers of festive flavor.

Rava Matar Kachori Cups

💡 Party Prep Ahead:

✅  The rava dough and matar filling can be made up to 2 days ahead and refrigerated.

✅  Keep shaped kachoris covered with a thin muslin cloth or bounty paper so no moisture forms.

✅  Before frying, roll lightly in breadcrumbs to absorb any moisture and keep them crisp.

✅  Fry or air-fry just before serving for the best texture.

Rava Matar Kachori Cups

💛 A festive chaat that’s creative, vibrant, and straight from the heart — my Rava Matar Kachori Cups are sure to add sparkle to your table!

If you like this, please try my other recipes:

5 from 2 votes
Rava Matar Kachori Cups
Print
Rava Matar Kachori Cups
Prep Time
30 mins
Cook Time
25 mins
 

Crispy, golden sooji kachoris filled with a spiced green pea filling, topped with yogurt, chutneys, and colorful garnishes — a festive chaat that’s equal parts crisp, tangy, and comforting! 🌿✨

Course: Appetizer, Chaat
Cuisine: Indian
Keyword: party
Custom Category: Appetizers, Chaat (Indian Street Food), Diwali, Fusion
Servings: 25 mini kachoris
Calories: 66 kcal
Author: Nidhi Bothra
Ingredients
Rava (Sooji) Mixture:
  • 1 cup semolina , if using coarse then pulse it once in a blender.
  • 1 cup milk
  • 1 1/2 cups water
  • 2 tsp ghee , or oil
  • salt , to taste
Matar Masala Filling:
  • 2 - 2½ cups peas , frozen or fresh
  • 1 tbsp oil, or ghee
  • 2 tbsp cilantro with tender stems
  • 3-4 green chilies
  • 1 inch ginger
  • 1 tbsp cashews , finely chopped
  • 1 tbsp dried cranberries , finely chopped
  • 2 tbsp coconut , grated (fresh or frozen)
  • 1/2 tsp garam masala
  • 1/2 tsp cardamom powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp black salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp mango powder (amchur)
  • salt , to taste
Kachori:
  • 1/2 cup breadcrumbs , for rolling the kachori
  • oil , for frying
Chaat:
  • sweet yogurt , whisk 2 cups yogurt with salt and sugar until smooth and slightly thin for drizzling
  • mint cilantro chutney
  • tamarind chutney
Toppings:
  • carrots , grated
  • beetroot , grated
  • pickled onions
  • pomegranate seeds
  • sev (bhujiya)
  • homemade chaat masala , mix 1/2 tsp each of red chili powder, roasted cumin powder, salt and black salt
Instructions
Make the Rava Mix:

  1. In a pan, add rava (sooji), milk, water, ghee, and salt — all together.

  2. Cook on medium flame, stirring continuously so nothing sticks or clumps.

  3. As it cooks, the mixture will thicken and come together. When it starts leaving the sides of the pan, turn off the gas. Do not over-dry — keep it soft and pliable.

  4. Let it cool slightly, then divide into 25–30 small balls.
  5. Keep covered with a muslin cloth so they stay soft while you make the filling.
Prepare Matar Masala Filling:
  1. In a food processor, pulse together peas, green chilies, ginger, and cilantro stems into a coarse mixture — no water needed.
  2. Heat oil or ghee in a pan. Add the mixture and sauté for 4–5 minutes on medium flame.

  3. Add all the spices and mix well.

  4. Add cashews, cranberries, and grated coconut, and cook another minute till everything blends and becomes fragrant. Do not over-dry — cook just enough so the mixture is easy to handle but still slightly moist for filling.

  5. Turn off the gas, let it cool to room temperature, and keep ready for stuffing.
Shape the Kachoris:
  1. Grease your hands lightly with oil or ghee.

  2. Take one rava ball and flatten it gently on your palm. Place a small spoon of matar filling in the center.

  3. Bring the edges together and seal it nicely, rolling into a smooth ball.

  4. Roll the stuffed kachori in breadcrumbs for a crisper look.

  5. Repeat with all portions.
Frying:
  1. Heat oil on medium flame.
  2. Fry the stuffed kachoris slowly till they are golden and crisp all around.
  3. Drain on paper towels and let cool slightly before serving.
Assemble:
  1. In small serving cups, add a spoon of green chutney at the base.
  2. Add a spoonful of sweet-salty yogurt.
  3. Place one fried kachori on top.
  4. Drizzle a little imli chutney.
  5. Garnish with grated carrots, beetroot, and pickled onions.
  6. Add pomegranate seeds and bhujia for crunch.
  7. Finish with a sprinkle of your chaat masala mix and a touch more yogurt or chutney if desired.
  8. Serve immediately for that perfect mix of crisp, creamy, spicy, and tangy flavors! 🌸

Recipe Video

Recipe Notes

Tip:

  • The chaat masala sprinkled on top is a simple homemade mix of: ½ tsp red chili powder, ½ tsp roasted cumin powder (bhuna jeera),  ½ tsp salt, and ½ tsp black salt. Mix and store in a small jar — perfect for finishing chaats, salads, or roasted snacks!

Party Prep Ahead:

  • The rava dough and matar filling can be made 1–2 days ahead.
  • Keep shaped kachoris covered with a thin muslin cloth or bounty paper in the fridge so no moisture collects.
  • When ready to fry, roll lightly in breadcrumbs if needed — they’ll stay crisp and absorb any moisture.
  • Fry or air-fry just before serving.
Nutrition Facts
Rava Matar Kachori Cups
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 87mg4%
Potassium 73mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 124IU2%
Vitamin C 7mg8%
Calcium 22mg2%
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!

Burmese Samosa Soup

Burmese Samosa Soup

Published by

Diwali, for me, has always been about laughter echoing through the house and the comforting aroma of something simmering on the stove. Back home in India, samosas were always part of the festive table — warm, crispy, and shared with family.

I wanted to recreate that same feeling, but with a little unexpected twist. That’s how this Burmese Samosa Soup was born.

WATCH HOW TO MAKE BURMESE SAMOSA SOUP:

Burmese Samosa Soup

It starts with a velvety soup base made from besan slurry, tomatoes, tamarind, spices, and kala chana — simmered until the flavors come together. Then comes the fun part: crispy samosas broken into elegant little glasses, topped with steaming hot soup, and finished with colorful toppings — from cabbage and carrots to fried onions, peanuts, and chili oil.

What I love most about this recipe is that it’s interactive and customizable. Guests can make their own bowl as tangy, spicy, or crunchy as they like. And yes — store-bought samosas work perfectly here, making this dish both festive and fuss-free.

Burmese Samosa Soup

This Diwali, if you’re looking for something playful, vibrant, and deeply comforting, this Burmese Samosa Soup will be the star of your table.

If you like this, please try my other recipes:

5 from 1 vote
Burmese Samosa Soup
Print
Burmese Samosa Soup
Prep Time
20 mins
Cook Time
30 mins
 

Burmese Samosa Soup - samosas, but with a twist 💛 This Diwali, I turned a classic into something festive, hearty, and fun to serve.

Crispy samosas, a tangy-spiced soup with kala chana, and toppings you can play with — cabbage, carrots, peanuts, fried onions, chili oil, cashews, and lemon wedges. Everyone builds their own glass… crunchy, tangy, spicy, comforting in every bite! 🌿

Course: Appetizer, Soup
Cuisine: Burmese, Fusion
Keyword: party
Custom Category: Appetizers, Diwali, Fusion, International Cuisine, Soup
Servings: 8
Calories: 139 kcal
Author: Nidhi Bothra
Ingredients
Slurry (Base):
Soup:
Toppings:
  • purple cabbage , shredded
  • cabbage , shredder
  • carrots , julienned
  • roasted peanuts
  • cashews
  • fried onions (birista)
  • chili oil
  • lemon wedges
  • microgreens
Serving:
  • samosas , store bought
Instructions

  1. Make the Slurry: In a small bowl, whisk together chickpea flour (besan) with 1 cup water until smooth. This will be the base and thickener for the soup.

  2. Prepare the Base: Heat oil in a large pot. Add bay leaf, then sauté onions and the ginger-garlic-green chili paste until golden and fragrant.

  3. Build the Flavors: Stir in fresh tomato puree and tamarind pulp. Along with this, add curry powder, red chili powder, turmeric, coriander powder, and stock cube. Cook for 7–8 minutes, stirring occasionally, until the oil separates and the rawness of tomato is gone.

  4. Simmer with Slurry: Add the prepared besan slurry along with 3 cups water. Stir well and let it cook for 8–10 minutes on medium-low, so the flavors come together and the soup slightly thickens.

  5. Finish the Soup: Add cooked kala chana and jaggery to balance the flavors. Garnish with fresh cilantro. Adjust salt as needed.

  6. Serve: Break a samosa into each serving glass or bowl. Pour hot soup over it. Top with crisp cabbage, carrots, peanuts, cashews, fried onions, chili oil, lemon wedges, or microgreens.

Recipe Video

Nutrition Facts
Burmese Samosa Soup
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 105mg5%
Potassium 253mg7%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 112IU2%
Vitamin C 2mg2%
Calcium 58mg6%
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.

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Korean Potato Dumplings with Sesame Cucumber Salad

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There’s something so special about making appetizers that are not only delicious but also bring a little surprise to the table. These Korean Potato Dumplings are just that — soft, chewy dumplings made from simple potatoes, simmered in a bold sesame chili sauce, and served with a refreshing cucumber salad.

Perfect as a Diwali appetizer or for any festive spread, these dumplings are elegant, vibrant, and sure to become the star of your grazing table!

WATCH HOW TO MAKE KOREAN POTATO DUMPLINGS:


Korean Potato Dumplings

✨ Serving Suggestions:

These dumplings are best served warm, paired with the refreshing cucumber salad on the side. They make an excellent Diwali appetizer, grazing table addition, or even a festive chaat-party starter.

Korean Potato Dumplings

💡 Tips & Variations:

✅  If you don’t have gochugaru, you can substitute with kashmiri chili powder, which is not too spicy.

✅  Make sure not to over-dry the sauce, as the potatoes will naturally soak up some liquid.

✅  The cucumber salad adds freshness — don’t skip it, especially when serving as a party appetizer.

✅  Garnishing with microgreens adds a festive, modern touch for plating.

Korean Potato Dumplings

With their chewy texture, bold flavors, and elegant plating, these Korean Potato Dumplings are a true showstopper. A little twist, thoda naya, thoda khaas — just what your Diwali table needs!

Korean Potato Dumplings

If you like this, please try my other recipes:

5 from 1 vote
Korean Potato Dumplings
Print
Korean Potato Dumplings with Sesame Cucumber Salad
Prep Time
20 mins
Cook Time
30 mins
 

Bring a little twist to your Diwali menu with these Korean Potato Dumplings 🥟✨ Soft, chewy dumplings made with potatoes, simmered in a bold Korean sesame chili sauce, and served with a refreshing sesame cucumber salad on the side. A festive appetizer that’s elegant, vibrant, and sure to be the star of your table.

Course: Appetizer
Cuisine: Fusion, Indian, Korean
Keyword: party
Custom Category: Appetizers, Diwali, Fusion, International Cuisine, Super Bowl
Servings: 8
Calories: 200 kcal
Author: Nidhi Bothra
Ingredients
Dumplings:
  • 4 medium potatoes
  • salt to taste
  • 2/3 to 1 cup corn starch , or potato starch
  • 1/4 cup water , as needed
Sauce:
  • 2 tbsp sesame oil
  • 2 tsp garlic , minced
  • 1 1/2 tbsp gochugaru (korean chili flakes)
  • 1 1/2 tbsp light soy sauce
  • 3 tsp rice vinegar , or regular vinegar
  • 1 tbsp sugar , adjust to taste
  • 1/2 cup water
Garnish:
  • 3 tbsp green onions , finely chopped
  • 3 tsp toasted sesame seeds
Cucumber Salad:
  • 1 cucumber , thinly sliced
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 - 2 tsp rice vinegar
  • 1 tsp sugar
  • 1 thai red or green chilies , finely chopped
  • salt , to taste
Instructions
Make the Dumpling Dough:

  1. Peel and cut potatoes, then boil in salted water until fork tender.

    Tip: Always cut the potatoes before boiling. Whole potatoes tend to retain excess moisture, making them too wet once boiled. This can lead to a sticky dough that doesn't hold its shape — and may cause the dumplings to fall apart during cooking.

  2. Drain completely, then pass through a potato strainer/ricer for a smooth mash.

  3. Add salt to taste, then slowly mix in cornstarch with little water as needed.

  4. Knead into a soft, smooth dough (like gnocchi or pasta). Rest 5–10 minutes.

  5. Tip: Before shaping all the dumplings, test one. Roll a small ball from the dough and drop it into boiling water. If it begins to fall apart, the dough is too wet. Add more cornstarch to absorb excess moisture and help the dumplings hold their shape during cooking.

Shape the Dumplings:
  1. Divide into small portions and roll into mini balls.
  2. Press gently with a cap or your thumb to make a dent in the center — like a tiny mushroom shape.
  3. This dent will hold the sauce so every bite is flavorful.
Cook the Dumplings:
  1. Drop dumplings into boiling water.
  2. Once they float to the top, they’re cooked.
  3. Transfer immediately into ice-cold water to stop the cooking.
Make the Sauce:
  1. In a bowl, mix sesame oil, garlic, gochugaru, soy sauce, vinegar, sugar, and water.
  2. Pour this mixture into a pan and bring to a boil.
  3. Once it boils, add the boiled dumplings and let them simmer on medium flame for 7–8 minutes until the sauce coats them.
  4. Don’t let it get too dry — switch off when it’s still slightly saucy.
Make the Cucumber Salad:
  1. Mix cucumber slices with sesame oil, sesame seeds, vinegar, sugar, chili, and salt.
  2. Keep it light, sweet, spicy, and tangy.
Garnish & Serve:

  1. Plate the dumplings and sprinkle generously with green onions and toasted sesame seeds.

  2. Serve with the cucumber salad on the side.

Recipe Video

Recipe Notes
  • If you don’t have gochugaru, you can substitute with kashmiri chili powder.
  • Make sure not to over-dry the sauce, as the potatoes will naturally soak up some liquid.
  • The cucumber salad adds freshness — don’t skip it, especially when serving as a party appetizer.
  • Garnishing with microgreens adds a festive, modern touch for plating.
  • You can't boil whole potatoes for potato dumplings because they hold water and will be too wet, leading to a dough that is sticky and won't hold together. The dumplings may fall apart during cooking.
Nutrition Facts
Korean Potato Dumplings with Sesame Cucumber Salad
Amount Per Serving
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 223mg10%
Potassium 555mg16%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 501IU10%
Vitamin C 24mg29%
Calcium 45mg5%
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!

Creamy Corn Tiki Bites

Creamy Corn Tikki Bites

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Diwali is all about celebrating with loved ones, and no festive table is complete without something crispy, creamy, and chatpata. These Creamy Corn Tikki Bites bring together three delicious layers — crispy aloo paneer tikkis, a silky corn white sauce, and a quick achari-style tomato chutney that ties it all together. It’s a unique and creative combination that works beautifully, giving you a festive bite that’s small in size but full of flavor.

WATCH HOW TO MAKE CREAMY CORN TIKKI BITES:

Creamy Corn Tiki Bites

What makes this appetizer even better is that you can prepare each element ahead of time — the tikkis, the corn filling, and the tomato chutney — and simply fry, assemble, and garnish on the day of your party. Easy to prep, perfect to serve, and guaranteed to impress!

Creamy Corn Tiki Bites

✨ Why You’ll Love This Creamy Corn Tiki Bites :

Crispy aloo paneer tikkis, creamy sweet corn, and an achari-style tomato chutney — three simple elements layered together to create something truly festive. Chhoti si bite, lekin full of flavors. Perfect for Diwali or any celebration where you want to serve something different yet easy to prepare.

💡 Make-Ahead Tips:

  • The tikkis can be shaped and stored in the fridge a day ahead. Just fry before serving.
  • Both the creamy corn filling and the tomato chutney can also be made a day in advance and stored in airtight containers.
  • On the day of your party, just fry, assemble, garnish — and your festive bites are ready in minutes!

If you like this, please try my other recipes:

5 from 1 vote
Creamy Corn Tiki Bites
Print
Creamy Corn Tikki Bites
Prep Time
20 mins
Cook Time
30 mins
 

A festive Indian fusion appetizer with three delicious layers: crispy aloo paneer tikkis, creamy corn white sauce, and the highlight — a spoon of achari-style tomato chutney right on top. Finished with festive garnishes, these bites are the perfect Diwali party snack — crispy, creamy, tangy, and masala-packed.

Course: Appetizer
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Diwali, Fusion, Super Bowl
Servings: 8
Calories: 194 kcal
Author: Nidhi Bothra
Ingredients
🥔 Aloo Tikki:
  • 3 potatoes , boiled and mashed
  • 1/2 cup paneer grated or crumbled
  • 1 1/2 tbsp corn starch
  • salt , to taste
  • 1 tsp ginger green chili paste
  • pinch red chili powder
  • 1/4 tsp garam masala
  • ghee , or oil for shallow frying
🌽 Creamy Corn White Sauce:
  • 1 cup sweet corn kernels , boiled
  • 1 tbsp butter
  • 1 1/2 tbsp all purpose flour
  • 1 1/2 cups milk
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chili flakes
  • 1/2 tsp mixed herbs , oregano or Italian seasoning
  • 2 tbsp cheese , grated
  • 1/2 tsp salt , adjust to taste
  • 1/2 tsp sugar
🍅 Tomato Chutney:
  • 1 tbsp oil
  • 1 1/2 tsp panch phoran , cumin, kalonji, mustard, methi, and fennel seeds
  • 1 medium onions , finely chopped
  • 2 medium tomatoes , finely chopped
  • 1 1/2 tsp ginger garlic green chili paste
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp black salt
  • 1/4 tsp garam masala
  • 1/2 tsp sugar
  • 1 tsp tomato ketchup
  • 1 tsp hot sauce
  • salt , to taste
  • 1 tbsp cilantro , finely chopped
Garnish:
  • pickled onions
  • red chilies , finely chopped
  • crushed chips , for the crunch
  • microgreens
Instructions
Aloo Tikki:
  1. Mix potatoes, paneer, corn flour, salt, red chili powder, and garam masala into a smooth mixture.
  2. Shape into small, mini-sized tikkis.
  3. Just before serving, shallow fry in ghee or oil. Halfway through, press lightly to flatten so they crisp evenly.
  4. Fry until golden brown and crisp.
Creamy Corn White Sauce:
  1. Heat butter in a pan, add boiled corn, and sauté for 1 minute.
  2. Add flour and sauté for 2–3 minutes until fragrant.
  3. Slowly pour in milk, whisking continuously to avoid lumps.
  4. Add salt, sugar, black pepper, chili flakes, and mixed herbs. Stir well.
  5. Cook until the sauce thickens.
  6. Add grated cheese, mix until melted and creamy.
  7. Switch off the heat. Keep aside.
Tomato Chutney:
  1. Heat oil in a pan and add panchphoran. Let the seeds crackle.
  2. Add onions and sauté until translucent.

  3. Stir in ginger-garlic-green chili paste and sauté briefly.

  4. Add tomatoes, then all the spices: red chili powder, coriander powder, black salt, garam masala, sugar, and salt. Mix well.
  5. Add 2 tbsp water, cover, and cook until tomatoes turn soft and mushy.
  6. Stir in ketchup and hot sauce. Add 1 tbsp water if needed.
  7. Mash gently with a presser for smooth chutney consistency.
  8. Finish with cilantro. Keep aside.
Assembly & Garnish:
  1. Just before serving, fry the mini aloo tikkis until golden and crisp.
  2. Place the tikkis on a serving platter.
  3. Add a spoonful of creamy corn white sauce on each tikki.
  4. Top with one spoon of tomato chutney — this is the taste highlighter that ties it all together.

  5. Garnish with pickled onions, red chilies, crushed chips and microgreens! Your Creamy Corn Tiki Bites are ready!

Recipe Video

Recipe Notes

💡 Make-Ahead Party Prep
    •    Tikkis can be shaped a day in advance and refrigerated. Fry on the day of serving.
    •    Creamy corn white sauce can be made a day ahead and gently reheated.
    •    Tomato chutney can also be prepared a day before and warmed.

 

✨ This makes Creamy Corn Tikki Bites the perfect Diwali appetizer . All the prep can be done in advance — on the day, just fry the tikkis, assemble with corn and chutney, finish with garnishes, and serve hot.

Nutrition Facts
Creamy Corn Tikki Bites
Amount Per Serving
Calories 194 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 381mg17%
Potassium 504mg14%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 467IU9%
Vitamin C 22mg27%
Calcium 165mg17%
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!

Rajasthani Govind Gatta Layered Pulao

Rajasthani Govind Gatta Layered Pulao

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If you’re looking for a Diwali recipe that doubles as a show-stopping vegetarian centerpiece, this Rajasthani Govind Gatta Layered Pulao is the perfect dish. Inspired by traditional Rajasthani festive recipes, it combines soft besan gattas with a rich mawa and dry fruit filling, simmered in a velvety yogurt gravy, and layered with fragrant basmati rice. Each bite feels celebratory, indulgent, and festive — making it a stunning layered pulao to serve during Diwali or any special occasion! ✨

WATCH HOW TO MAKE RAJASTHANI GOVIND GATTA LAYERED PULAO:

Rajasthani Govind Gatta Layered Pulao

Diwali is always a time when food and family come together to create the warmest memories. Growing up in Jaipur, I remember festive tables filled with gattas in every form — soft, spiced, and comforting. For this Diwali, I wanted to take that classic and reimagine it as a centerpiece that feels both nostalgic and new.

Rajasthani Govind Gatta Layered Pulao

This Rajasthani Govind Gatta Layered Pulao is my festive creation — stuffed besan gattas simmered in a velvety yogurt gravy, then layered with fragrant basmati Rice. It’s regal, indulgent, and truly captures the essence of celebration. ✨

Whether you’re serving it as the star of your Diwali dinner or adding it to a festive thali, this layered pulao is sure to bring joy to your table.

Rajasthani Govind Gatta Layered Pulao

This dish is a celebration in itself — from the soft gattas with a surprise filling to the luxurious gravy and the fragrance of basmati rice, every layer brings comfort and festivity. For me, it’s a way to bring my Jaipur childhood memories to life and share them in a new, creative form with my family today.

May your Diwali be just as fragrant, warm, and full of flavor! ✨

If you like this, please try my other recipes:

5 from 1 vote
Rajasthani Govind Gatta Layered Pulao
Print
Rajasthani Govind Gatta Layered Pulao
Prep Time
30 mins
Cook Time
45 mins
 

This Diwali, make your celebrations extra special with a royal centerpiece — Rajasthani Govind Gatta Layered Pulao. ✨ Soft besan gattas stuffed with a rich mawa and dry fruit filling, simmered in a velvety yogurt-based gravy, and layered with fragrant rice, elevate this festive dish into something truly regal.

Perfect as a vegetarian Diwali recipe, this layered pulao beautifully blends tradition with creativity and is a dish your family and friends will remember.

Course: Dinner, Main Course
Cuisine: Indian
Keyword: festive, party
Custom Category: Dinner, Diwali, Indian Main Course, Main Course, Rice
Servings: 8
Calories: 394 kcal
Author: Nidhi Bothra
Ingredients
Gatta Dough:
Gatta Filling:
  • 1/4 cup mawa , or grated paneer
  • 1 tbsp mixed nuts , finely chopped (I used almonds, cashews, pistachios)
  • 1 tbsp raisins , or figs, finely chopped
  • 2 tsp cilantro , finely chopped
  • pinch salt
  • pinch black pepper
Gravy:
  • 3 tbsp ghee , or oil
  • 1 tsp cumin seeds
  • 1 bay leaves
  • 1 inch cinnamon sticks
  • 2 cloves
  • 1 black cardamom
  • 2 tbsp ginger garlic green chili paste
  • 3 medium onions , boiled and blended to a paste
  • 1 medium tomatoes , pureed
  • 1/2 cup peas , blanched
  • 1/2 cup carrots , chopped and blanched
  • 1 1/2 cups beaten yogurt
  • 1 tsp turmeric powder
  • 3 tsp coriander powder
  • 2 tsp red chili powder
  • salt , to taste
  • 1 tsp garam masala
  • 2 tsp kasoori methi
  • 1/2 cup milk
  • 1 tsp sugar
  • 1 cup water , reserved from boiling gattas, use as needed
Rice:
  • 2 cups rice , soaked for 20 mins
  • 1 tbsp ghee
  • 2 bay leaves
  • 1 inch cinnamon sticks
  • 2 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1 inch mace (javitri)
  • 1 star anise
  • 1 tsp salt
  • 6 cups water
Saffron-Kewra Milk:
  • 8-10 strands saffron
  • 1/2 tsp kewra water
  • 1/4 cup milk
Layering:
  • beetroot , shredded
  • cilantro , finely chopped
  • mint leaves , torn
  • fried onions (birista)
Garnish:
  • mixed nuts
  • pomegranate seeds
  • dried rose petals
Instructions
Prepare the Rice:

  1. Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the‬ whole spices (in a spice bag), and salt. Let it cook. When rice is done, drain the water,‬ discard all the whole spice and keep it aside. Make sure that the rice is just done and‬ not too mushy.‬

Prepare the Filling:

  1. Mix together mawa or paneer, nuts, raisins/figs, salt, black pepper, and cilantro. Roll into small balls and keep aside.

Prepare the Gattas:

  1. Combine besan, yogurt, ghee, all the spices, and salt. Add water gradually to make a semi-firm dough.

  2. Take small portions of the dough, flatten slightly, and place a ball of stuffing inside. Seal carefully and roll into smooth balls.

  3. Boil the stuffed gattas in salted water until cooked. Save 1 cup of the cooking water.

  4. Keep 3 gattas aside, to slice in half later for garnish.

Make the Gravy:

  1. Heat ghee/oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon, black cardamom, and ginger-garlic-green chili paste.

  2. Add boiled onion paste and sauté until aromatic.

  3. Stir in tomato puree.

  4. Add turmeric powder, coriander powder, red chili powder, salt and sugar. Cook for a couple of minutes.

  5. Pour in reserved gatta water (1/4 cup or as needed) to adjust consistency. Cook covered until oil separates.

  6. Reduce flame and whisk in yogurt gradually, stirring continuously.

  7. Add garam masala and kasoori methi. Cook covered for 8-10 minutes until the oil separates.

  8. Gently fold in your gattas and blanched veggies (carrots and peas), add milk and let them cook covered in the gravy for 10-15 minutes. If needed, add the reserved gatta water to adjust consistency. Your gatta curry is ready.

Layer the Pulao:

  1. In a serving dish, spread 1/3 of the cooked rice. Sprinkle beets, mint, cilantro and fried onions. Spoon over the gatta gravy.

  2. Then add another layer of rice with all the garnishes.

  3. Then sprinkle 2 tsp of saffron-kewra milk and add a layer of gatta gravy.

  4. Add the final rice layer.

  5. Slice the 3 reserved gattas into halves and place them on top for a festive finish.

  6. Sprinkle 2 tsp of saffron-kewra milk, and all the garnishes

  7. Finish it off with pomegranate, mixed nuts, rose petals and ghee and your Layered Govind Gatta Pulao is ready!

  8. Warm up in a microwave or oven before serving.

Recipe Video

Recipe Notes
  • If the stuffing for your gattas feels too dry, add 1 tsp milk to bring it together.
  • Always whisk yogurt well before adding to the gravy to avoid curdling.
  • Use reserved gatta water in the gravy for added flavor.
  • Assemble the layering just before serving so the rice stays fluffy and aromatic.
Nutrition Facts
Rajasthani Govind Gatta Layered Pulao
Amount Per Serving
Calories 394 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 384mg17%
Potassium 474mg14%
Carbohydrates 58g19%
Fiber 4g17%
Sugar 8g9%
Protein 11g22%
Vitamin A 1868IU37%
Vitamin C 12mg15%
Calcium 198mg20%
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!

Millet Dahi Ke Kabab

Millet Dahi Ke Kabab with Orange-Cilantro Chutney

Published by

These Millet Dahi Kababs are a healthy and vrat-friendly Navratri recipe — crispy on the outside, soft and creamy on the inside. Paired with a refreshing Orange-Cilantro Chutney, they’re perfect as a festive snack or appetizer for fasting days.

When it comes to Navratri fasting, variety makes all the difference. Instead of repeating the same few dishes, I love finding creative ways to make fasting food both nourishing and festive. These Millet Dahi Kababs with Orange-Cilantro Chutney are just that — a wholesome snack that feels indulgent while still being completely vrat-friendly.

WATCH HOW TO MAKE MILLET DAHI KE KABAB WITH ORANGE-CILANTRO CHUTNEY:

Millet Dahi Ke Kabab

The kababs are made with kodo millet, strained yogurt, paneer, walnuts, and roasted makhana powder for binding, creating a texture that’s crisp outside and melt-in-the-mouth creamy inside. What takes them to the next level is the refreshing chutney — a unique blend of cilantro, mint, oranges, and cashews that’s tangy, slightly sweet, and cooling.

Whether you’re planning a Navratri thali or looking for a healthy vegetarian appetizer, this recipe fits perfectly. It’s simple to prepare, light on the stomach, and elegant enough to serve for a festive get-together.

Millet Dahi Ke Kabab

✨ Why You’ll Love This Dahi Ke Kababs:

✅  Fasting-friendly and wholesome.

✅  Crispy outside, creamy inside.

✅  Refreshing orange-cilantro chutney adds a tangy twist.

✅  Works as a festive snack or light appetizer

💡 Serving Suggestions:

  • Perfect for Navratri vrat days..
  • A wholesome vegetarian appetizer for parties.
  • Garnish with orange zest or pomegranate seeds for color.

If you like this, please try my other recipes:

5 from 1 vote
Millet Dahi Ke Kabab
Print
Millet Dahi Ke Kabab with Orange-Cilantro Chutney
Prep Time
20 mins
Cook Time
30 mins
 

These Millet Dahi Kebabs are a healthy and vrat-friendly Navratri recipe — crispy on the outside, soft and creamy on the inside. Paired with a refreshing Orange-Cilantro Chutney, they’re perfect as a festive snack or appetizer for fasting days.

Course: Appetizer
Cuisine: Indian
Keyword: fasting
Custom Category: Appetizers, Chutneys & Dips, Fasting Recipes
Servings: 4
Calories: 207 kcal
Author: Nidhi Bothra
Ingredients
Dahi Ke Kabab:
  • 1/2 cup millet soaked 6 hrs, cooked on low flame, cooled, I used kodo millet
  • 1/2 cup hung curd
  • 1/2 cup paneer , crumbled
  • 1/4-1/2 cup roasted makhana powder , as needed for binding
  • 3 tbsp walnuts , very finely chopped
  • 1 tsp ginger-green chilli paste
  • 1 tbsp cilantro , finely chopped
  • 1 tsp salt , sendha namak, to taste
  • 1 tsp roasted cumin powder
  • 1/2 tsp black pepper
  • 1/2 tsp cardamom powder
  • pinch sugar
  • ghee , or oil for shallow frying
Orange-Cilantro Chutney:
  • 1 cup cilantro with tender stems
  • 1/2 cup mint leaves
  • 2 small oranges , segments only
  • 2 green chilies
  • 1/2 inch ginger
  • 7-8 cashews
  • 2/3 tsp salt , sendha namak
  • 1/4 tsp sugar
  • 1 tsp cumin seeds
  • ice cubes , to blend fresh and green
Instructions

  1. Cook the Millet: Wash and soak millet for 6 hours. Cook on low flame until soft and fluffy. Let it cool and refrigerate. I used kodo millet, but you can use any millet of your choice.

  2. Prepare the Mixture: In a mixing bowl, add cooked millet, hung curd, paneer, walnuts, ginger-green chili paste, cilantro, salt, cumin, black pepper, cardamom powder, and sugar.

  3. Slowly add roasted makhana powder until mixture binds. Refrigerate for 10–15 minutes.

  4. Shape & Cook: Shape into small kababs. Pan-fry in ghee/oil until golden — crispy outside, creamy inside.

  5. Make the Chutney: Blend cilantro, mint, orange, chilies, ginger, cashews, cumin, salt, sugar, and ice cubes until smooth.

  6. Serve: Serve hot kababs with chutney. Garnish with herbs or pomegranate for a festive touch.

Recipe Video

Nutrition Facts
Millet Dahi Ke Kabab with Orange-Cilantro Chutney
Amount Per Serving
Calories 207 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 1068mg46%
Potassium 218mg6%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 9g18%
Vitamin A 656IU13%
Vitamin C 31mg38%
Calcium 224mg22%
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!

Fruit & Nut Makhana Chaat

Fruit & Nut Makhana Chaat

Published by

Looking for a quick and healthy recipe for Navratri fasting or Ekadashi vrat? This Fruit & Nut Makhana Chaat is the perfect vrat-friendly chaat recipe — light, colorful, and so satisfying. With crispy roasted makhana, a creamy yogurt base, fresh fruits and vegetables, plus a crunchy topping of nuts and seeds, it’s a wholesome chaat that comes together in minutes.

WATCH HOW TO MAKE FRUIT & NUT MAKHANA CHAAT:


Fruit & Nut Makhana Chaat

This snack is not only filling and nutritious but also festive enough to serve during Navratri celebrations, Diwali gatherings, or as a healthy evening snack. If you’re searching for healthy Indian snacks, quick fasting recipes, or fruit and nut chaats, this one bowl has it all.

✨ Why You’ll Love This Makhana Chaat:

✅ Vrat-Friendly – made with fasting ingredients and spices roasted cumin (bhuna jeera), black pepper, and sendha namak.

✅ Healthy & Wholesome – loaded with fruits, nuts, and protein-rich yogurt.

✅ Quick & Easy – no prep, just simple assembling in under 15 minutes.

✅ Festive & Colorful – perfect for Navratri, Diwali or any special occasion.

Fruit & Nut Makhana Chaat

🌟 Tips & Variations:

  • Use sweet potatoes instead of regular potatoes for a healthier twist.
  • Roast makhana just before serving so they stay crunchy.
  • Adjust chutney spice level depending on your fasting preference.
  • Add seasonal fruits like apples, pears, or grapes for variety

💡 Serving Suggestions:

This Makhana Fruit & Nut Chaat makes a perfect fasting meal, healthy evening snack, or festive starter. Serve chilled in small bowls for parties, or as a light meal in Navratri thalis.

If you like this, please try my other recipes:

5 from 2 votes
Fruit & Nut Makhana Chaat
Print
Fruit & Nut Makhana Chaat
Prep Time
20 mins
Total Time
20 mins
 

This Fruit & Nut Makhana Chaat is all about crunch, freshness, and flavor in every bite. Crispy air-fried makhana topped with a sweet and spicy yogurt base, juicy fruits, crispy potatoes, and a generous sprinkle of nuts, seeds, and pomegranate. 💛

It’s the perfect balance — healthy, festive, and ready in just minutes. Perfect for Navratri fasting days or anytime you’re craving something light yet satisfying. 🌸

Course: Appetizer, Lunch, Snack
Cuisine: Indian
Keyword: fasting
Custom Category: Appetizers, Chaat (Indian Street Food), Fasting Recipes, Healthy, Lunch, Snacks
Servings: 4
Calories: 284 kcal
Author: Nidhi Bothra
Ingredients
Base:
  • 2 cups phool makhana (puffed lotus seeds)
  • 2 tsp ghee
  • salt , to taste
Sweet & Spicy Yogurt:
  • 1 1/2 cups yogurt , chilled
  • 1/2 tsp salt , sendha namak, adjust to taste
  • 1 tsp sugar
  • 2 tbsp mint cilantro chutney
Toppings:
  • 1 cup watermelon , cubed
  • 1 medium cucumber , diced
  • 1/2 cup cherry tomatoes , halved
  • 1 medium potatoes , chopped and air-fried/baked with little oil, salt, and pepper
Crunch:
  • 1/4 cup mixed nuts , almonds, pistachios, cashews, etc.
  • 1 tbsp pumpkin seeds
  • 1 tbsp melon seeds (magaz)
  • 1/4 cup pomegranate seeds
Spice Sprinkle:
  • 1 tsp roasted cumin powder
  • 1/4 tsp black pepper
  • salt , to taste
Garnish:
  • mint cilantro chutney , for drizzle
  • cilantro , finely chopped
  • mint leaves
Instructions

  1. Roast the Makhana: Toss makhana with oil or ghee. Air-fry at 180°C (350°F) for 6–7 minutes until crunchy. (You can also roast them in a pan or oven.)

  2. Prepare the Sweet & Spicy Yogurt: Whisk chilled yogurt until smooth. Add salt, sugar, and green chutney. Mix into a creamy, tangy base.

  3. Assemble the Chaat: In a serving bowl, spread the toasted makhana. Add a generous layer of sweet & spicy yogurt. Top with watermelon, cucumber, cherry tomatoes, and crispy potato cubes.

  4. Add Crunch & Spices: Sprinkle mixed nuts, pumpkin seeds, melon seeds, and pomegranate. Finish with salt to taste, roasted cumin powder, and black pepper.

  5. Garnish & Serve: Drizzle more chutney on top. Garnish with fresh cilantro and mint leaves.

  6. Serve immediately for the best crunch.

Recipe Video

Recipe Notes
  • Use sweet potatoes instead of regular potatoes for a healthier twist.
  • Roast makhana just before serving so they stay crunchy.
  • Adjust chutney spice level depending on your fasting preference.
  • Add seasonal fruits like apples, pears, or grapes for variety.
Nutrition Facts
Fruit & Nut Makhana Chaat
Amount Per Serving
Calories 284 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 12mg4%
Sodium 495mg22%
Potassium 918mg26%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 13g14%
Protein 12g24%
Vitamin A 608IU12%
Vitamin C 23mg28%
Calcium 226mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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