All posts tagged: party

Herbed Olive Pear Crinkle Cake

Herbed Olive & Pear Crinkle Cake

Published by

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

Published by

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 …

Thai Paan Bites - Miang Kham

Thai Paan Bites – Miang Kham

Published by

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 …

Awadhi Layered Biryani

Awadhi Layered Biryani

Published by

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 …

Apple Crisp Baked Gur Sandesh

Apple Crisp Baked Gur Sandesh

Published by

Apple Crisp Baked Gur Sandesh — a fall-inspired twist on one of my favorite mithai’s from Kolkata, use in season apples for some tartness and brightness in this epic baked gur sandesh! With layers of a cinnamon-apple filling, an aromatic gur (jaggery)  sandesh, and crispy gond (edible gum) to garnish, this is great for entertaining or just to warm up on a chilly day! WATCH HOW TO MAKE APPLE CRISP BAKED GUD SANDESH: For the filling, saute crisp apples with brown sugar, salt, cinnamon, and nutmeg. Let some of the moisture come out and add in some cornstarch and lemon juice to soak some of that liquid up. We want these to be super crisp and tart still for the best texture and flavor in our sandesh. For the sandesh, in goes our chenna — I’m using homemade — and milk. Let this come to a simmer until it starts to thicken and you see it come together. Now, fold in the gur and mix gently until combined and you get an even light brown …

Personal Indian Cheese Boards

Personal Indian Cheese Boards

Published by

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

Published by

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, …

Pumpkin Rabri Mousse With Jalebi

Pumpkin Rabri Mousse With Jalebi

Published by

Pumpkin Rabri Mousse with Jalebi — with a creamy, slightly-spiced instant rabdi paired with crispy kesariya jalebi, this is an innovative fusion of classic fall flavors and Indian mithai! The pumpkin rabri mousse is so effortless with this quick version and when folded into some whipped heavy cream, you get the airiest, velviest mousse that’s spiced with cinnamon, cardamom, and saffron to pair with crispy jalebis! WATCH HOW TO MAKE PUMPKIN RABRI MOUSSE WITH JALEBI: Since Diwali and Halloween are so close together this year, I wanted this recipe to double as the perfect dessert for either. Dress this up with some spooky candy eyes for a Halloween treat or some gold varak and dried rose petals for a stunning festive mithai! To make our instant rabdi, we’ll mix milk with fresh breadcrumbs to help get that rich texture effortlessly. Once this comes to a rolling simmer, we’ll add in our pumpkin puree for a fun fall fusion that works so well because of the pumpkin’s natural sweetness! Now, we’ll add in sugar and give …

Bread Nachos Chaat

Published by

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 …