Naiya's Recipes - Simple Easy Recipes and Cooking Tips

The Ultimate Flip: Dhaba-Style Ulta Palak Paneer (Grated Paneer Twist!)

noreply@blogger.com (Naiya Sheth) — Tue, 22 Sep 2026 13:04:21 +0000

Hello foodies! Welcome to Naiya's Kitchen.👩🏻‍🍳😊

If you think you’ve seen every possible avatar of spinach and cheese, get ready to flip everything you know about classic comforting curries. Today, we’re bringing the smoky, buttery magic of roadside Indian dhabas straight to your kitchen with a show-stopping twist: Dhaba-Style Ulta Palak Paneer. Instead of the usual routine of dropping paneer cubes into a smooth green puree, we’re completely reversing the formula—starting with a fiery, garlic-forward onion-tomato gravy infused with tender spinach, and finishing with a generous shower of freshly grated paneer melted directly into the hot, bubbling sauce. It’s richer, texture-packed, utterly irresistible, and guaranteed to turn a humble weeknight meal into a roadside feast worth going back to for seconds.

Give this flavorful dish a try for your next weekend family dinner or special meal, served hot alongside butter-brushed garlic naans or steaming jeera rice. If you re-create this Dhaba-Style Ulta Palak Paneer at home, don't forget to snap a photo, leave a rating in the comments below, and tag your creation on social media so we can share the food love!

Enjoy cooking 😋👩🏻‍🍳

Preparation time - 10 to 15 minutes

Cooking time - 15 to 20 minutes

Serves - 3 person

Ingredients to make The Ultimate Flip: Dhaba-Style Ulta Palak Paneer (Grated Paneer Twist!):

1 tablespoon oil

1 tablespoon ghee

/4 teaspoon cumin seeds

1 big onion

6 to 7 cloves of garlic

1/2" piece of ginger

1 big tomato

1 1/2 cup chopped spinach

Salt to taste

1 teaspoon turmeric powder

1 tablespoon cumin coriander powder

2 to 3 tablespoons Kashmiri red chili powder

1 teaspoon kasuri Method

2 to 3 tablespoons cream

200 grams grated paneer

To serve with:

Roti/Jaan/cha pati

Method to make The Ultimate Flip: Dhaba-Style Ulta Palak Paneer (Grated Paneer Twist!):

Wash and chop onion, garlic and ginger. I chopped them all in my electric chopper together.
Wash and chop spinach.
Wash and chop tomato, again I chopped it in my electric chopper.
Heat oil and ghee in a wide non stick pan and add cumin seeds to it.
When they crackles add chopped onion, garlic and ginger to it. Mix well and saute until you see onions are soft.
Now it’s time to add dry spices to it. Mix well and add cook for a minute. Add chopped tomato to it and cook until they are soft. Add 2 to 3 tablespoons of water to avoid burning of spiced.
When they are ready add chopped spinach to it and mix well. Let it cook covered for couple of minutes.
When ready add fresh cream and kasuri methi to it. Mix well.
Now it’s time to add grated paneer to it. Mix well and add some water to set the consistency. Cook well.
Our Dhaba Style Ulta Palak Paneer is ready to serve.

Note:

The, The Ultimate Flip: Dhaba-Style Ulta Palak Paneer (Grated Paneer Twist!) looks beautiful without any garnishing as with greens of spinach and red colour of kashmiri red chili powder. It doesn't need any garnishing, you can serve it as it is piping hot with roti, naan, chapati etc.

Move Over, Chipotle: The Loaded Home-Style Burrito Bowl with a Nacho Crunch

noreply@blogger.com (Naiya Sheth) — Fri, 03 Jul 2026 12:04:46 +0000

Hello foodies! Welcome to Naiya’s Kitchen!!

This Home-Style Burrito Bowl is the ultimate "fake-out" meal that hits all the right notes without the delivery fee. We’re talking hearty kidney beans, snappy sweet corn, and a colorful sauté of bell peppers and onions that bring the heat and the crunch. Topped with a zesty salsa and a generous dollop of cool sour cream, this bowl isn't just a meal—it's a vibrant, fridge-clearing masterpiece that proves you don't need a professional kitchen to eat like a pro.

If you could capture sunshine in a bowl, it would look exactly like this. My current obsession? This Home-Style Burrito Bowl—a literal rainbow of nutrients that tastes even better than it looks. We’re layering earthy kidney beans with the natural sweetness of golden corn and the crisp bite of sautéed bell peppers and onions. But the real magic happens in the toppings: a punchy salsa sauce that cuts through the richness and a silky swirl of sour cream to tie it all together. It’s fresh, it’s filling, and it’s about to become your new weeknight MVP.

I like to call this the "I-have-nothing-in-my-fridge-but-Actually-I-have-a-feast" bowl. We’ve all been there, staring at a can of kidney beans and a lone bell pepper like they’re modern art. But with a little bit of sautéing and some pantry staples like sweet corn and salsa, those humble ingredients transform into a Home-Style Burrito Bowl that honestly puts the local grill to shame. It’s the perfect balance of smoky, sweet, and creamy—especially once that sour cream hits the salsa. Grab a fork (or some chips, I don’t judge), and let’s get into it.

Who needs a burrito bar when you have all this goodness right in your own kitchen? From the smoky sautéed peppers to the final, glorious crunch of nacho chips, this bowl is proof that simple ingredients make the most incredible meals. It’s colourful, nutritious, and hits that "comfort food" spot without the heavy takeout feeling. So, grab your favourite bowl, pile those toppings high, and dig in! If you loved this recipe, be sure to pin it for later and share it with a friend who needs some dinner inspiration. Happy cooking!

Cooking time – 10 to 15 minutes

Preparation time 20 to 25 minutes

Soaking time 6 to 7 hours

Ingredients to make Burrito Bowl at Home:

¼ cup boiled kidney beans

¼ cup boiled sweetcorn

¼ cup finely chopped onion

¼ cup finely chopped tomatoes/cherry tomatoes

Paneer from 500 ml milk

¼ cup chopped lettuce

2 table spoon finely chopped red bell pepper

2 table spoon finely chopped yellow bell pepper

2 table spoon finely chopped green capsicum

½ cup boiled rice ( I took basmati rice)

Salt to taste

2 to 3 tablespoon sour cream

Salsa sauce as needed

2 to 3 tablespoon roasted mix seed (opt)

(melon, sunflower, pumpkin)

1 teaspoon roasted flex seed powder (opt)

To serve with:

Nacho chips

Garlic bread

Method to make Home-Style Burrito Bowl with a Nacho Crunch:

Soak rajma for minimum 5 to 6 hours in hot water. Pressure cook it. Add 1/4 teaspoon salt while coking. Keep a side.
Make paneer from milk. Refrigerate it.

How to assemble:

In a serving bowl add all ingredients excluding salsa and sour cream.
Add crumbled paneer/small paneer cubes to it. Mix.
Add required quantity of sour cream and salsa sauce as per taste.
Mix well and at last add roughly crumbled nacho chips over it.
Serve creamy and tangy Home style Burrito Bowl with Nachos and garlic bread.

Note:

Adding mixed seeds and flex seeds powder is totally optional. I added it for extra health benefits.

Sunsets, Spoons, and Mango Cake Tubs. 🥭🥄

noreply@blogger.com (Naiya Sheth) — Mon, 22 Jun 2026 13:15:08 +0000

Hello foodies! Welcome to Naiya's Kitchen! ! 👩🏻‍🍳😊

There is nothing quite like peak mango season, but when you layer that juicy, tropical sweetness into a portable dessert, magic happens. Enter the Mango Cake Tub—the ultimate summer treat that brings together layers of moist So once/bread, velvety cream, and fresh mango puree. It’s essentially sunshine in a jar (or tub!), offering the perfect balance of indulgence and refreshing fruit flavor in every single spoonful. Whether you're looking for a crowd-pleasing dessert for your next backyard gathering or just a personal weekend treat, this easy-to-assemble dessert is about to become your new seasonal obsession.

When the summer heat hits, heavy desserts are the last thing on anyone's mind. That’s why I wanted to create a dessert that feels incredibly indulgent but leaves you feeling light and refreshed: the Layered Mango Cake Tub. By pairing a fluffy, airy sponge with a delicately sweetened cream and an abundance of fresh, ripe mangoes along with finely sliced roasted nuts, this treat lets the natural sweetness of the fruit completely steal the show. It’s portion-controlled, easy to prep ahead of time, and the absolute best way to celebrate mango season without any of the fuss of traditional cake slicing.

There is something so incredibly satisfying about watching those vibrant yellow and white layers come together, but trust me, eating it is even better! These mango cake tubs are proof that stunning, bakery-style desserts don’t have to be complicated. Pin this recipe to your favorite summer dessert boards so you always have it on hand, and make sure to snap a picture of your gorgeous layers before you dive in. Until next fine, enjoy every single tropical spoonful! 😋👌🏻

Preparation time - 30 to 40 minutes

Cooking time - nil

Serves 4 person

Ingredients to make Mango Cake Tub:

1 big or 2 small ripe mangoes chopped

3 slices bread

1/4 cup low fat cream

300 to 400 ml mango shake

Finely sliced/chopped nuts as needed

1/4 cup mango puree

For creamy layer:

1/cup low fat cream

1 tablespoon caster sugar

For mango shake:

1 cup mangoes chopped

1 cup chilled milk

1 scoop vanilla icecream

1 tablespoon sugar

For garnishing:

Finely sliced/chopped roasted nuts

(Almonds, pistachio, cashews)

Method to make Mango Cake Tub:

For mango shake:

Take all ingredients in mixer jar and churn.
Strain it. Chill in refrigerator.

For Mango Cake Tub:

Wash and chop ripe mangoes. (I took Alfonso, you can take your choice of mango. Bit alfanso and kesar mango are advisable. )
Mix cream and sugar properly and chill it.
In a transparent container make a thin layer of mangoes, mango puree and mango shake.
Place a slice of bread over it and cover it with mango shake. (Make sure to remove sides of the bread. )
Again make a layer of mango puree, mangoes and this time cover it with fresh cream. Sprinkle some nuts over it.
Repeat the same with another bread two times.
At last make a thin layer of cream on the top and cover it with Chopped mangoes.
Garnish with nuts.
Cover and allow to chill for minimum 3 to 4 hours in refrigerator.
Our super delicious and creamy Mango Cake Tub is ready to serve. Always serve chilled dessert.

Meet the King of Summer Drinks: The Iconic Mango Mastani 👑🥭

noreply@blogger.com (Naiya Sheth) — Sat, 13 Jun 2026 10:49:59 +0000

Hello foodies! Welcome to Naiya's kitchen! ! 👩🏻‍🍳😊

If summer had an official crowning glory, it wouldn't just be the mango—it would be the Mango Mastani. Originating from the bustling streets of Pune, this isn’t your average mango milkshake; it is a glorious, decadent dessert masquerading as a drink. Imagine a velvety, thick mango puree topped with a mountain of rich vanilla ice cream, a shower of crunchy nuts, and bright tutti-frutti. It’s thick enough to need a spoon, refreshing enough to beat the fiercest heat, and so utterly indulgent that one sip feels like a celebration. Today, I’m breaking down how to recreate this iconic street-food masterpiece right in your own kitchen.

Warning: Proceed with caution, because once you try a Mango Mastani, regular mango smoothies will just feel like a letdown.
If you’ve never heard of this legendary drink from Pune, let me introduce you to your new summer obsession. Named after the beautiful Queen Mastani, this drink is pure royalty in a glass. It’s basically a mango shake that went to culinary school and graduated with honors—layered with luscious mango pulp, ice cream, whipped cream, and a handful of nuts. It is thick, unashamedly rich, and the absolute best way to use up those ripe, juicy mangoes sitting on your counter. Let's get blending!

Mango, king of fruits. And this king's season is at a peak. earlier we had so many recipes from this lovely fruit like mango rasmalai, mango lassi, mango delight, mango smoothie, etc. Now it's time to enjoy flavorful Mango Mastani. Actually, it's stomach filler, so we can use it during fast or at the time when we skip a meal. Enjoy sipping😋😊

Preparation time - 10 minutes
Cooking time -nil
Makes 2 glasses

Ingredients to make Mango Mastani:

2 mangoes peeled and chopped

1 cup chilled milk

2 scoops vanilla ice cream

1 to 2 tablespoon sagar

To top with:

2 scoops of mango or vanilla ice cream

For garnishing:

Chopped or sliced almond &/pistachios

Method to make Mango Mastani:

In a mixer jar add chopped mangoes, milk, sugar and ice cream. Churn properly. (I normaly prefer alfanso or kesar mango)
Strain if required. Keep it in refrigerator to chill.
Ake a transparent glass for serving. Add some nuts, chopped ripe mangoes first.
Later pour a spoon full of mango pulp and vanilla icecream in it.
Pour ready mango shake and top with vanilla icecream, mango pulp and chopped mangoes again. In this recipe, the mixture should be chilled, if not put in the refrigerator. As we need thick mango shake ice is not advisable.
Garnish this beautiful mango mastani with chopped or sliced nuts.
Enjoy chilled and stomach filler homemade recipe of delicious Mango Mastani with family and friends.

The Sweet-Spicy Mango Salad you’ll be making all season long

noreply@blogger.com (Naiya Sheth) — Wed, 10 Jun 2026 12:45:35 +0000

Hello foodies! Welcome to Naiya's kitchen!! 👩🏻‍🍳😊

When summer hits, there is only one rule in the kitchen: turn off the stove and bring out the mangoes. If you’re tired of the same old standard green salads, this vibrant Mango and Paneer Salad is about to become your new obsession. Say goodbye to boring salads. Picture juicy, sun-ripened Alphonso or Kesar mangoes paired with creamy cubes of fresh paneer, crisp cucumbers, tangy cherry tomatoes, and a sharp bite of red onion. Tossed in a sweet-and-spicy dressing of olive oil, honey, fiery chilli flakes, and zesty lemon juice, and topped with a satisfying crunch of mixed seeds, this salad isn't just a side dish—it's summer on a plate.
This ultimate summer bowl brings together the king of fruits—juicy Alphonso or Kesar mangoes—and creamy paneer for a sweet, savoury, and totally addictive flavour explosion. Packed with crisp cucumbers, juicy cherry tomatoes, sharp onions, and a crunchy blend of mixed seeds, it’s a texture lover's dream. But the real magic happens when you drizzle it with a quick, vibrant dressing of olive oil, honey, lemon juice, and a kick of chilli flakes and black pepper. It’s fresh, fast, and effortlessly healthy.
There is something magical about the aroma of a perfectly ripe Kesar or Alphonso mango—it practically begs to be the star of your next meal. Today, we’re taking that tropical sweetness and tossing it into a refreshing salad that hits every single flavour note.

The beauty of this salad lies in how effortlessly it brings contrasting textures and flavors together—from the crunch of the mixed seeds to the juicy sweetness of the seedless grapes and mango. It’s a gorgeous dish that looks just as good on a party platter as it does in your daily lunchbox. If you give this recipe a try, snap a picture and tag me on social media so I can see your beautiful creations. I can't wait to see your vibrant summer bowls!
Whether you serve this vibrant mango and paneer salad as a refreshing light lunch, a side at your next backyard barbecue, or a quick weeknight treat, it is guaranteed to steal the show. The unexpected burst of sweet red grapes alongside the rich Kesar or Alphonso mangoes creates a flavour profile you'll want to recreate all season long. If you make this recipe, don’t forget to leave a comment below and rate the recipe! I’d love to hear how you customised your summer bowl.

You can surely skip your lunch to enjoy this stomach filling and delicious Mango Salad. Enjoy healthy eating! Happy tossing! 🥗🥭

Preparation time - 25 to 30 minutes

Cooking time - nil

Ingredients to make Mango Salad:

2 cup mangoes

1 cup chopped cucumber

1/4 cup Chopped pickled onion

1/4 cup half sliced cherry tomatoes

1/4 cup half sliced red seedless grapes

2 tablespoon dried cranberries

2 tablespoon roasted mix seeds

1/4 cup pomegranate seeds

1 teaspoon roasted flex seeds powder

1/2 cup Paneer cubes

2 tablespoon masala peanuts/roasted peanuts

2 tablespoon finely chopped coriander leave A

For Dressing:

2 teaspoon olive oil

Salt to taste

1 tablespoon chilli flacks

1 teaspoon honey

Juice of 1 Lemon (opt)

1 teaspoon dry parsley (opt)

1 teaspoon black pepper power

Method to make Mango Salad:

For Mango Salad:

Wash, peel and chop ripe mangoes. I used alfanso mango.

For dressing:

Mix all ingredients of dressing in a glass jar and shake properly.
As I used pickled onion, I skipped lemon juice.

How to assemble Mango Salad:

In a big mixing bowl add all ingredients of salad. Carefully mix them.
Pour dressing over it. And again mix carefully.
Serve cold Mango Salad.
I always skip my meal (specially lunch) to enjoy this sweet, spicy and tangy protein rich salad.

Note:

To make pickled onion, in a glass jar add one teaspoon salt, one small piece of beetroot, one teaspoon vinegar and 200 ml water. Mix well and add sliced onion to it. Mix well and keep a side. You can store it in a glass jar in refrigerator for 10 to 1 days.
Proportion of vinegar can be set as per taste.

Say Goodbye to Boring Salads: Meet My Creamy, Crunchy Kala Chana Bowl!

noreply@blogger.com (Naiya Sheth) — Tue, 09 Jun 2026 11:18:36 +0000

Hello foodies! Welcome to Naiya's Kitchen!!

Say hello to your new favourite weekday savoir: a vibrant Kala Chana Salad that is as beautiful to look at as it is delicious to eat. This recipe re-imagines the humble black chickpea by tossing it into a crisp medley of lettuce, cucumber, tomatoes, and onions, layered with the perfect contrast of crunchy roasted peanuts and soft paneer. The real star of the show, however, is the creamy, low-fat curd dressing that ties it all together without adding unnecessary calories. Ready in minutes and bursting with refreshing flavour, it’s the ultimate high-protein, low-fat meal you'll want to make on repeat.
We’ve all been there: you want a healthy lunch, but the thought of a sad, limp green salad leaves you feeling completely uninspired. Enter this protein-packed Kala Chana Salad—a colorful, nutrient-dense bowl that turns everyday ingredients into a culinary highlight. By pairing the earthy goodness of black chickpeas with a garden-fresh mix of lettuce, cucumber, tomatoes, and onions, you get the perfect balance of fiber and freshness. Finished with a satisfying crunch of roasted peanuts, soft paneer, and a velvety, guilt-free low-fat curd dressing, this is one recipe that will permanently earn a spot in your weekly meal prep rotation.

The best part about this Kala Chana Salad? It’s incredibly versatile. You can boil the black chickpeas and chop your veggies the night before, keeping the curd dressing on the side until the exact moment you're ready to dive in. It holds up beautifully and makes healthy meal prepping an absolute breeze. If you loved this high-protein veggie bowl, be sure to subscribe to the blog newsletter so you never miss a fresh, nutritious recipe. I can’t wait to hear how much you love that first creamy, crunchy bite!
Whether you’re whipping this up for a quick weekday lunch or prepping it ahead for a busy week, this Kala Chana Salad is guaranteed to leave you feeling energised and completely satisfied. It’s fresh, crunchy, packed with protein, and that creamy low-fat curd dressing is a total game-changer! If you give this recipe a try, I’d love to hear how it turned out for you. Did you add a little extra spice, or maybe swap in your favourite greens? Drop a comment down below, rate the recipe, and don’t forget to tag me in your beautiful salad bowl photos on social media—seeing your creations always makes my day! Happy healthy eating!

So, what are you waiting for? Just skip your lunch to enjoy this protein rich kala chana salad.

Preparation time - 30 to 35 minutes

Cooking time - 20 minutes

Serves 3 person as a whole meal

Ingredients to make Kala Chana Bowl:

1/4 cup kala chana

1/2 cup roasted sweet corn seeds

Paneer from 500 ml milk

1/2 cup bread croutons (I made in air-fryer)

1/2 cup chopped cucumber

1/4 cup grated carrot

1/4 cup finely chopped purple cabbage

1 cup chopped lettuce

3 tablespoon roasted/masala peanuts

2 tablespoons mix deeds (pumpkin, melon and sunflower)

1 teaspoon roasted flex seed powder

1/4 cup chopped/pickled onion

For kala chana:

1 teaspoon oil

Salt to taste

1/2 teaspoon kashmiri red chilli powder

1/4 teaspoon roasted jeera powder

For paneer:

1/2 teaspoon oil

Salt to taste

1/2 teaspoon tandoori masala

1/2 teaspoon kashmiri red chilli powder

For dressing:

4 to 5 cloves crushed garlic

3/4 cup fresh curd

Salt to taste

1/4 teaspoon dry parsley

2 tablespoon finely chopped coriander leaves

1 teaspoon olive oil

1 teaspoon chilli flacks

1/4 teaspoon black pepper powder

For Pickled onion:

1/4 beetroot

1 big onion slices

1/2 teaspoon salt

1 teaspoon white vinegar

Method to make Kala Chana Bowl:

For kala chana:

Wash and soak kala chana in hot water for minimum 4 to 5 hours.
Drain water & pressure cook them with 1/2 teaspoon salt.
When ready again drain water and keep a side.
In a pan heat oil and add boiled kala chana to it. Add all dry spices to it and mix well.
Cook for 2 minutes and keep a side.

For paneer:

Make paneer from 500 ml milk.
(I always make paneer from cow milk)
Make medium cubes from it and marinate with oil, salt, chilli powder and tandoori masala.
Rest for minimum 15 minutes.
shallow fry in non-stick pan with no oil.
Keep a side.

For pickled onion:

Make slices of beet toot and microwave for 1 minute with sufficient water. Let it cool.
Transfer it to a glass bottle.
Add all ingredients of pickled onion in a glass bottle. Mix well.
Add water to it so that it soaks onion properly.
Keep a side for minimum 15 minutes.
Later you can store extra pickled onion in refrigerator in glass bottle.

For dressing:

Take all ingredients of dressing in a bowl and mix well. Refrigerate it.

How to assemble Kala Chana Bowl:

Add all dry ingredients of salad in a bowl. Mix well.
At the time of serving pour dressing over it and mix well.

The Ultimate Fusion Bowl: Smoky Paneer Meets Garlic-Corn Herb Rice!

noreply@blogger.com (Naiya Sheth) — Sat, 16 May 2026 12:36:41 +0000

Hello fodies! Welcome to Naiya's Kitchen!!

If comfort food received a premium upgrade, this would be it. Imagine succulent, smoky paneer cubes nestled against a bed of fragrant, garlic-and-corn-flecked herb rice, all smothered in a rich, velvety pasta sauce that’s beautifully loaded with vibrant veggies like capsicum, onions, and sweet corn. It’s the ultimate fusion of smoky, savoury, and creamy textures that turns an ordinary dinner into a restaurant-worthy experience. Trust me, your weeknight meal routine is about to get a serious glow-up.

This dish is a gorgeous symphony of bold flavours and textures—from the deeply charred, aromatic paneer to the garlicky punch of the corn herb rice, all tied together by a luscious, vegetable-heavy cream sauce. It’s vibrant, incredibly satisfying, and the perfect way to sneak an absolute rainbow of veggies onto your plate without sacrificing an ounce of indulgence. This Smoky Paneer with Creamy Sauce and Herb Rice is absolute showstopper material. Grab your favourite skillet, because we are bringing gourmet restaurant vibes straight to your kitchen tonight!

Whether you’re cooking for a weekend dinner party or just treating yourself to an epic weeknight meal, this Smoky Paneer with Herb Rice and Creamy Veggie Sauce is guaranteed to impress. The combination of charred paneer, garlicky corn rice, and that luscious, vegetable-loaded sauce is pure magic on a plate. If you give this recipe a try, please leave a star rating and a comment below—I absolutely love hearing how these dishes come to life in your kitchens.

That’s a wrap on this ultimate comfort food bowl! With layers of smoky paneer, aromatic garlic-corn herb rice, and a velvety, veggie-packed sauce, it’s a complete feast in every single bite. It’s vibrant, incredibly satisfying, and bound to become a house favourite.

There is nothing better than a meal that feels deeply indulgent while still sneaking in an absolute rainbow of wholesome veggies like capsicum, sweet corn, and onions. This smoky paneer bowl is the ultimate fusion comfort food your weekly menu rotation has been missing. Don't forget to pin this recipe to your favourite dinner boards.

Until next time, enjoy every bite! Happy cooking!

Preparation time - 30 to 35 minutes

Cooking time - 25 to 30 minutes

Ingredients to make Smoky Paneer with Herb Rice and Pasta Sauce:

For Herb Rice:

1/4 cup basmati rice

1 tablespoon oil/butter

1 tablespoon finely chopped garlic

1/2 tablespoon boiled sweet corn

Salt to taste

1/2 teaspoon oregano

1/2 teaspoon chilli flacks

1/4 teaspoon dry parsley

2 to 3 tablespoon finely chopped coriander leaves

For Smoky Paneer:

Homemade paneer from 500 ml milk

1 tablespoon oil

1 teaspoon chilli flacks

1 teaspoon pizza oragano

1 teaspoon kashmiri red chilli powder

Salt to taste

For creamy Pasta Sauce:

1 tablespoon butter/oil

2 tablespoon medium dice chopped onion

2 tablespoon medium dice chopped capsicum

2 tablespoon medium dice chopped red bell pepper

2 tablespoon medium dice chopped yellow bell pepper

2 tablespoon medium dice chopped boiled sweet corn

1 tablespoon refined flour

3/4 cup milk

1 cube grated process cheese

Salt to taste

2 to 3 tablespoon pizza pasta sauce

1 teaspoon freshly ground black pepper powder (opt)

Method to make Smoky Paneer with Herb Rice and Creamy Pasta Sauce:

For Herb Rice:

Wash and soak rice for 15 minutes.
Add 1 teaspoon salt and few drops of oil in boiling water. Cook them up to 90%.
When ready drain and pour some normal water over it to stop cooking process. Drain and keep a side.
In a pan add oil/butter and saute garlic and boiled sweet corn to it. Add boiled rice and remaining dry spices to it. Mix well.
Let it cool to luke warm and then add coriander leaves to it. Mix well and transfer to a boil and press properly. Cover and keep a side.

For Smoky Paneer:

Make paneer from 500 ml milk and keep a side for 30 minutes.
Add all ingredients excluding paneer in a wide bowl and mix well.
Marinate paneer cube in it for minimum 30 minutes.
Roast it on non stick tavi at high flame for smoky effect.
Keep a side.

For Creamy Pasta Sauce:

Heat butter/oil in a pan and add all vegetables to it.
Add salt, pepper powder, chilli flacks and oregano to it. Mix well and add refined flour to it. Saute properly.
Add milk (room temperature) to it and cook well at slow flame. When semi thick sauce is ready add pasta sauce and grated cheese to it. Mix well.
Cook for 1 to 2 minute. Our creamy pasta sauce is ready.

How to assemble:

Place rice bowl upside down in a dip wide plate at the centre.
Pour hot pasta sauce around the rice. Carefully remove bowl and place a big piece of smoky paneer over rice.
Our super delicious and healthy Smoky Paneer with Herb Rice and Creamy Pasta is ready to serve.

Street Food at Home: The Perfect Aloo Mutter Chipiya Sandwich

noreply@blogger.com (Naiya Sheth) — Wed, 13 May 2026 12:32:46 +0000

Hello Foodies! Welcome to Naiya's Kitchen!!

The Ultimate Comfort Upgrade: Aloo Mutter Chipiya Sandwich

Let’s be honest: nothing quite hits the nostalgia button like the classic marriage of earthy potatoes and sweet green peas. But what if we took that iconic Aloo Mutter magic out of the curry bowl and pressed it into something infinitely more portable? Enter the Aloo Mutter Chipiya Sandwich. It’s a crispy, golden tribute to street-style snacking, featuring a hearty, spiced filling that honors the "goodness" of its ingredients. By swapping out the heavy grease for a light, flavorful swipe of low-fat butter, we’ve achieved that signature "chipiya" crunch without the heavy post-snack slump. Whether you're fueling a busy afternoon or looking for a guilt-free late-night bite, this sandwich is proof that you don't have to choose between soulful flavor and smart choices.

Ultimately, the Aloo Mutter Chipiya Sandwich is more than just a quick meal—it’s a masterclass in balancing soul-satisfying comfort with a mindful approach to snacking. By letting the natural sweetness of the peas and the heartiness of the potatoes take center stage, and using just a touch of low-fat butter for that essential golden crust, you get all the nostalgia of a roadside stall without the heavy calories. So, fire up your sandwich press, get that "chipiya" crunch just right, and serve it hot with a side of spicy mint chutney. Your taste buds—and your energy levels—will definitely thank you.

Enjoy snacking!!

Preparation time - 5 to 7 minutes

Cooking time - 10 minutes

Grilling time - 4 to 5 minutes/sandwich

Ingredients to make Aloo Mutter Chipiya Sandwich:

For outer layer:

4 slices bread

Low fat butter as needed

For stuffing:

1 cup boiled and grated/mashed potatoes

2 big onion finely chopped/thin sliced

1/4 cup par boiled green peas

Salt to taste

1 tablespoon oil

1/2 teaspoon cumin seeds

1 tablespoon finely chopped green chillies

1/4 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon kashmiri red chilli powder

1 teaspoon roasted cumin powder

A hand full of finely chopped coriander leaves

To serve with:

Tomato ketchup

Green chutney

Method to make Aloo Mutter Chipiya Sandwich:

For stuffing:

Boil and grate/mash potatoes. Keep a side.
Par boil green peas.
In a pan heat oil and add cumin seeds to it. When they crackles, add green chillies and onion to it. Cook until onion turns transparent.
Add green peas and another dry spices to it and mix well. Again cook for a minute at medium flame.
Now its time to add boiled potatoes to it. Mix well and let it cook for 2 minutes.
At last add coriander and mix well. Let it cool at room temperature.

How to assemble Aloo Mutter Chipiya Sandwich:

Apply butter on inner side of two bread slices. Place stuffing over one slice and cover with another slice. At this stage apply tomato ketchup and green chutney green chutney inside one or two slices of the breads.
Apply butter on outer side of bread slices.
Place carefully in chipiya sandwich maker and cook at medium to slow flame both sides.
Remove from sandwich maker after you get desired crisp.
Repeat the same for remaining.
Cut the sandwich and serve with tomato ketchup and green chutney.
Hot and delicious Aloo Mutter Chipiya Sandwich is ready to serve.

Note:

I used low fat butter.
You can use whole wheat bread/multi grain bread/sourdough bread.
You can add other vegetables as per choice like carrot,capsicum, paneer etc.

Protein-Packed Power Bowl: Black Lentils, Paneer, and Herby Curd Dressin

noreply@blogger.com (Naiya Sheth) — Tue, 12 May 2026 11:31:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!!

Forget everything you know about limp, uninspired side salads—this bowl is a main character in its own right. We’re talking about a vibrant mix of earthy black lentils, protein-rich paneer, and charred roasted corn, all brought together with a tangy curd dressing that’s as refreshing as it is creamy.

With the satisfying crunch of flax and mixed seeds and the bright, zesty pop of pickled onions, it’s a texture lover’s dream that somehow feels both incredibly light and remarkably filling. Whether you’re looking for a meal-prep powerhouse or a fresh weekend lunch, this lentil and paneer salad is about to become your new kitchen staple.

The real magic of this bowl lies in its vibrant, herb-infused curd dressing. By blending low-fat curd with a generous handful of fresh coriander and mint, you get a sauce that’s as refreshing as it is bold. A sharp hit of garlic and the subtle heat of green chili provide a punchy contrast to the earthy lentils, while a quick emulsification with olive oil creates a luxurious, velvety mouthfeel without the heaviness of traditional cream. It’s light, zesty, and exactly what a hearty salad needs to truly sing.

This bowl is more than just a salad; it’s a masterclass in balancing textures and bold flavors without the guilt. Whether you’re meal-prepping for a busy week or looking for a protein-packed lunch that actually keeps you full, this mix of earthy lentils, creamy paneer, and that zesty curd dressing is a guaranteed winner. It’s fresh, functional, and proof that "healthy" doesn't have to mean "boring."

Enjoy chopping and churning!

Preparation time - 30 to 40 minutes

Cooking time - 10 minutes

Soaking time - 4 to 5 hours

Ingredients to make Protein-Packed Power Bowl: Black Lentil Salad with Paneer, and Herby Curd Dressing:

For Salad:

1/4 cup raw lentils

1/4 cup raw rice

1/4 cup roasted corn seeds

1 cup roughly chopped lettuce

1/2 cup pickled onion

1/2 cup bread croutons

1/2 cup roasted paneer

1.4 cup chopped avocado

2 tablespoons roasted mix seeds

1 teaspoon roasted and crushed flex seeds powder

For dressing:

1 cup hung curd

Salt to taste

1 teaspoon freshly ground black pepper powder

2 to 3 cloves garlic

1/4 cup washed and chopped coriander

1.4 cup washed and chopped spinach (opt)

1 teaspoon olive oil

1 teaspoon lemon juice

For pickled onion:

1 big sliced onion

2 tablespoon white vinegar

Salt to taste

Medium thick slices of 1/2 small beetroot

For Bread Croutons:

2 slices of bread ( I took whole wheat sourdough bread)

For Roasted Paneer:

1/2 cup paneer cubes

Salt to taste

1/2 teaspoon oil

1 teaspoon tandoori masala

1/2 teaspoon kashmiri red chilli powder

Method to Make Protein-Packed Power Bowl: Black Lentils, Paneer, and Herby Curd Dressing:

For pickled onion:

Mix all ingredients of pickled onion in a glass jar and add required water to it. Close the lid and shake well. Keep a side for minimum 1 hour. Later store in refrigerator.

For paneer cubes:

Make paneer from around 700 ml milk.
Marinate paneer cubes with salt, tandoori masala, red chilli powder and oil for minimum 60 minutes.
Roast them in a non- stick pan until light brown from all sides.

For bread croutons:

Cut bread slices in small pieces. (I prefer dry slice for quick result)
Place them in air fryer and cook for 5 to 7 minutes or until crisp at 200 degree C.
Let them cool.

For dressing:

Mix all the ingredients of creamy dressing in a mixer jar and churn it to smooth paste.

For Protein-Packed Power Bowl: Black Lentils, Paneer, and Herby Curd Dressing:

Wash and soak black lentils in hot water for 4 to 5 hours.
Pressure cook them in a way that it is cooked yet whole.
Wash and soak rice for 15 minutes. Cook them in boiling water.
Roast corn and remove seeds from it.

How to assemble:

Mix all the ingredients of salad in a mixing bowl and mix well.
Pour creamy curd dressing over it as per taste.
Our cook and healthy Protein-Packed Power Bowl: Black Lentils, Paneer, and Herby Curd Dressing is ready to serve.

Eat The Rainbow: The Most Vibrant Mango Salsa You’ll Make This Season

noreply@blogger.com (Naiya Sheth) — Thu, 07 May 2026 12:49:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!!👩🏻‍🍳😊

If you’re looking for the ultimate summer bowl that hits every single taste bud, this Ripe Mango Salsa is it. It’s a vibrant, "chaat-style" twist on a classic, where the honey-like sweetness of juicy mangoes and pomegranate pearls meets the savoury, spicy crunch of masala peanuts and boondi. With a hit of chilli flakes for heat and plenty of fresh coriander, this salsa is more than just a side—it’s a textured, flavour-packed experience that bridges the gap between a refreshing fruit salad and your favourite street-side snack.

Bring some serious colour to your table with this Spicy Ripe Mango Salsa. This isn’t your average dip; it’s a celebration of textures. We’ve combined lush mangoes and vine-ripened tomatoes with an addictive Indian crunch from masala peanuts and boondi. Topped with a sprinkle of chilli flakes and fresh coriander, it’s sweet, tangy, and unapologetically bold—the perfect refreshing appetiser for your next summer gathering or a standalone snack that’s impossible to stop eating.

Whether you serve this as a refreshing side at your next barbecue or enjoy it as a standalone chaat-inspired snack, this Ripe Mango Salsa is guaranteed to be a crowd-pleaser. The contrast between the juicy mango pearls and the spicy, savoury crunch of the masala peanuts makes every bite a little different. If you make this at home, don’t forget to snap a photo and tag me—I’d love to see how your vibrant colours turned out!
This salsa is incredibly versatile—pair it with crunchy khakhra, scoop it up with chips, or use it as a zesty topping for grilled proteins. The combination of sweet pomegranate and spicy masala boondi brings a unique depth that elevates it far beyond a standard fruit salad. Drop a comment below and let me know your favourite way to serve this, and be sure to subscribe for more fresh, flavourful recipe ideas!

Bold, bright, and bursting with texture, this mango salsa is the ultimate solution for those hot afternoon cravings. It’s a beautiful reminder that simple, fresh ingredients can create something truly extraordinary with just a little bit of crunch. If you enjoyed this recipe, please share it with your friends and family—and don’t forget to leave a rating to let me know what you think!
Happy tossing, and enjoy the taste of summer in every spoonful. Enjoy munching 😋😊

Preparation time - 10 minutes
Cooking time - nil

Ingredients to make Mango Salsa:

2 ripe mangoes (I took Alfonso)

1 medium sized onion finely chopped

1 small tomato finely chopped

1/4 cup pomegranate seeds

2 tablespoon roasted peanuts/masala peanuts

2 tablespoon masala bundi

A pinch salt

1 tea spoon finely chopped green chilli (opt)

2 tablespoon finely chopped coriander leaves

1 tablespoon red chilli flacks

Lemon juice as per taste

To serve with:

Nacho chips
Khakhra (for guilt free non fried crunch)

Method to make Mango Salsa:

Wash and peel mangoes. I prefer hard ripe mangoes as we need to chop small pieces.
Chop mangoes, onion and tomatoes in small pieces.
In a mixing bowl add all ingredients and mix well carefully.
Squeeze lemon juice as per taste.
Our mouth watering Mango Salsa is ready to serve.
Serve it chilled with your choice of Nacho Chips and khakhra for non fried and guilt free crunch.

Crispy, Tangy, and Light: The Pani Puri Recipe Your Cravings Have Been Waiting For.

noreply@blogger.com (Naiya Sheth) — Tue, 05 May 2026 12:18:00 +0000

Hello Foodies! Welcome to Naiys's Kitchen!!

There is a specific rhythm to a Pani Puri stall: the gentle poke into a crisp shell, the quick dunk into chilled, spicy water, and the immediate, one-bite explosion of flavour. Whether you call it Golgappa, Puchka, or Gup Chup, this snack is a masterclass in culinary balance—hitting spicy, sweet, tangy, and crunchy all at once. In this post, I’m sharing my foolproof method for creating the perfect masala and that signature zingy water, ensuring your homemade version rivals any corner vendor in the city.

What is it about Pani Puri that makes it impossible to stop at just one? It’s the ultimate "flavour bomb" and arguably the king of Indian street food. If you’ve ever found yourself trying to recreate that perfectly seasoned water or wondering how to keep your puris from going soggy, you’re in the right place. From the secret blend of spices in the filling to the precise chill of the mint water, we’re breaking down everything you need to host the ultimate Pani Puri party at home.

Whether you call it Pani Puri, Golgappa, or Puchka, the result is always the same: pure, unadulterated joy in a single bite. I hope this guide gives you the confidence to skip the street stall and become the Pani Puri Master of your own home. Don’t forget to chill the water thoroughly before serving—trust me, it makes all the difference. Until next time, keep cooking and keep exploring those bold flavours!

At the end of the day, Pani Puri is more than just a recipe—it’s an experience meant to be shared. There is nothing quite like the chaos and laughter of a DIY Pani Puri party right at the kitchen counter. I’d love to see your homemade spreads! Tag me in your photos on Instagram or leave a comment below letting me know: are you Team Extra Spicy (teekha) or Team Sweet (meetha)? Happy snacking!

Preparation time- 20 to 25 minutes

Soaking time -4 to 5 hours

Cooking time - 12 to 15 minutes

Ingredients to make Pani Puri at Home:

25 puris

for masala:

1/2 cup desi chana

4 to 5 potatoes

Salt to taste

1 medium size onion finely chopped

1 tablespoon kashmiri red chilli powder

1/4 teaspoon black salt

1/4 teaspoon dry mango powder (opt)

For Tikha Pani:

1/2 cup mint leaves

1/4 cup coriander leaves

2 to 3 spicy green chillies

Salt to taste

1/2 teaspoon black salt

Juice of one lemon

3 tablespoon masala bundi

1 teaspoon red chilli flacks (opt)

Few lemon slices (opt)

To serve with:

Sweet chutney

Finely chopped onion

Sev

Finely chopped coriander leaves

Method to make Pani Puri:

For masala:

Wash and soak chana in hot water for minimum 4 to 5 hours. After that drain water and add fresh water to it, add salt and pressure cook until cooked.
Wash and boil potatoes.
Let them cool at room temperature. Drain water from chana and peel potatoes.
Transfer them in broad vessel and add remaining spices, onion and coriander leaves to it. MIx well by mashing chana and potatoes.
Keep a side covered in refrigerator.

For tikha pani:

Wash coriander, green chillies and mint leaves properly.
In a mixer jar add mint, coriander, green chillies, and other spices. Churn to smooth paste with ice cubes instead of water. It will help you to maintain green colour of tikha pani.
Take 1 litre chilled water and add paste to it as per taste. Adjust salt and lemon juice as per taste.
Keep in refrigerator until serving.
At the time of serving add some chilli flacks, lemon slices and masala bundi to it.

How to eat:

Make a small hole in puri and fill masala into it. You can fill it as per taste. Dip filled puri in chilled tikha pani and enjoy the taste blast in your mouth.
In case you like meetha pani, you can add imli chutni in your tikha pani. Enjoy it with finely chopped coriander leaves and sev.

Steamed, Not Fried! The Fluffiest Dahi Bhalla You’ll Ever Meet

noreply@blogger.com (Naiya Sheth) — Tue, 28 Apr 2026 12:38:00 +0000

Hello Foodies! Welcome to Naiya's Kitchen!!

If you’re looking for that perfect balance of cooling comfort and spicy street-food zing, these Steamed Dahi Bhallas are a complete game-changer. Imagine soft, pillowy bhallas—steamed to perfection rather than deep-fried—nestled in a pool of velvety, chilled whisked curd. It is a lighter, guilt-free take on a classic favorite that doesn't compromise on the bold, messy joy of a great chaat.

Every spoonful is a vibrant explosion of textures and flavors. We’re loading these up with tangy imli chutney and fiery green chutney, then layering on a hearty mix of boiled chickpeas, crunchy masala boondi, and a sprinkle of bhel puri for that signature snap. Finished with a dusting of roasted jeera powder and chaat masala, and garnished with a colorful confetti of sev, fresh coriander, and ruby-red pomegranate seeds, this dish is as much a feast for the eyes as it is for the palate.

There you have it—a refreshing, guilt-free way to enjoy one of the most beloved street foods without the heavy feel of deep-frying. These Steamed Dahi Bhallas prove that you can keep all the bold, tangy, and spicy flavors of a classic chaat while opting for a much lighter preparation. Whether you’re serving these at a festive family brunch or just whipping up a mid-week treat, the combination of chilled curd, zesty chutneys, and that satisfying crunch from the bhel puri and masala boondi is guaranteed to be a crowd-pleaser.

"I can’t wait for you to give this steamed version a try! It’s become a staple in my kitchen for whenever those chaat cravings hit. If you make these, don’t forget to snap a photo and tag me on Instagram—I love seeing your recreations. What’s your 'must-have' chaat topping? Let me know in the comments below, and let’s keep the food conversation going!"

"The beauty of this dish lies in the assembly, so feel free to get creative with your toppings! If you want an extra kick, add some finely chopped green chilies, or swap the chickpeas for sprouted moong for an even heartier protein boost. However you plate it, make sure to serve it chilled for that authentic experience. Happy cooking, and I’ll see you in the next recipe!"

Preparation time - 10 minutes

Soaking time - 3 to 4 hours

Fermenting time- 2 to 3 hours

Cooking time - 10 minutes

Steaming time - 15 minutes/ batch

Ingredients to make Steamed Dahi Bhalla:

For bhalla:

2 cup urad dal

2 tablespoon yellow moong dal

Salt to taste

1/2 teaspoon asafeotida/hing

1 tablespoon finely chopped green chilies

1 teaspoon grated/crushed ginger

1 tablespoon oil

1 tablespoon fruit salt

Oil for brushing

For buttermilk:

1/4 cup curd

1 litre water

Salt to taste

1/4 teaspoon hing/asafoetida

For assembling:

2 to 3 tablespoon desi chana (boiled)

For whisk curd:

Fresh/homemade curd from 1 litre milk

Salt to taste

2 to 3 tablespoon sugar

For serving:

Imli chutney

Green chutney

Bhel puri

Sev

Pomegranate seeds

coriander leaves

Chat masala

Roasted jeera powder

Masala bundi

Method to make Steamed Dahi Bhalla:

For Bhalla:

Wash and soak dals in hot water for 3 to 4 hours.
Drain extra water and churn until smooth paste with sufficient water,
Add all ingredients excluding fruit salt and oil to it. Mix well and keep a side for 2 to 3 hours for fermenting.
Get ready the steamer and heat it.
After that again mix well and add oil and fruit salt to it.
Pour bhalla mixture in to the mould and steam for 12 to 15 minutes at high flame.
When ready remove from steamer and let it cool at room temperature. Remove from mould and dip in butter milk for 15 to 20 minutes.
Carefully drain bhalla and place them in refrigerator.
Repeat the same for remaining.

For Buttermilk:

Mix all ingredients of buttermilk.

For whisk curd:

Mix all ingredients of whisk curd and keep it in refrigerator to chill.

For assembling:

Roughly break bhalla in two to three pieces. Place the in serving plate/bowl.
Pour whisked curd over it.
Now its time to pour imli chutney and green chutney as per taste.
Sprinkle crushed bhel puri, masala bundi, chat masala, roasted jeera powder, sev, pomegranate seeds, coriander leaves, boiled chickpeas as per taste.
It is recommended to serve Dahi Bhalla chilled.
Our delicious and healthy Steamed Dahi Bhalla is ready to serve.

The High-Protein Tiramisu Hack You’ve Been Waiting For!

noreply@blogger.com (Naiya Sheth) — Mon, 27 Apr 2026 12:27:00 +0000

Hello foodies! Welcome to Naiya's Kitchen 😊

There is something deeply satisfying about building a dessert entirely from scratch. This Tiramisu recipe is a labour of love that re-imagines the classic layers through a lighter, artisan lens.
Few desserts command a room quite like Tiramisu, but its traditional decadence often comes with a side of heavy mascarpone. What if you could capture that same velvety, coffee-soaked magic using wholesome ingredients right from your own kitchen? This version swaps the heavy fats for a rich, protein-packed cream crafted from fresh homemade paneer and tangy curd, lightened further with low-fat cream and just a hint of condensed milk for sweetness. It’s a beautifully light, refreshing take on the Italian icon that feels like a celebration in every bite, without the usual indulgence hangover.
This Tiramisu is proof that you don't have to choose between indulgence and wellness. By using simple, fresh staples like paneer and curd, you’ve created a dessert that is as kind to your body as it is delightful to your palate. Whether you're serving this at a family gathering or enjoying a quiet moment of sweetness, this home-style version is sure to become a new favorite. If you give this recipe a try, I’d love to hear how it turned out—did you add a personal twist to the coffee soak or the cream? Let me know in the comments below!
Ultimately, the best recipes are the ones that make us feel good from the inside out. This Tiramisu, with its fresh, homemade components and reduced fat content, allows you to enjoy every coffee-infused bite with complete peace of mind. It’s a testament to how versatile our everyday kitchen ingredients can be when we think a little outside the box.
From my point of view, this is "The ultimate 'GHAR-KA' TIRAMISU made with fresh low fat paneer and curd." So what are you waiting for it’s time to grab your whisk and start layering—happy eating! 😍😋

Preparation time - 15 minutes

Cooking time - nil

Setting time approx 3 to 4 hours

Ingredients to make The High-Protein Tiramisu:

For first layer:

4 slices bread

(I used normal maida bread, but you can use whole wheat bread also.)

3 tablespoon instant coffee powder

2 to 3 tablespoon sugar

For creamy layer:

Paneer from 500 ml milk

(for paneer I used cow milk)

Curd of 400 ml milk

(for curd I used low fat milk)

2 to 3 tablespoon low fat cream

3 tablespoon condensed milk

(Instead of condensed milk you can add sugar/honey also)

For chocolate truffle:

3 tablespoon compound dark chocolate

2 tablespoon compound milk chocolate

2 tablespoon low fat cream

2 tablespoon milk

Mixture of cocoa powder and instant coffee powder for dusting

Method to make High Protein Tiramisu:

For first layer:

Mix instant coffee powder and caster sugar and add a glass of water to it. Mix well until sugar dissolves.
Keep a side.

For creamy layer:

In a mixer jar add curd, paneer, cream and condensed milk. Churn until it turns to smooth paste.
Keep in refrigerator.

For chocolate truffle:

Add all ingredients of chocolate truffle in a microwave safe jar.
Cook for 1 minute and whisk. If it melts to smooth paste our smooth and creamy chocolate truffle is ready to use. Otherwise cook for another 10 to 20 seconds.

How to assemble:

In a square serving bowl, first of all spread some chocolate truffle. Spread a spoon full of coffee syrup over it.
Place a trimmed bread over it. Pour some coffee syrup over it to soak bread with coffee syrup. You can soak and place in a bowl, but I prefer this for convenience and hygiene.
Repeat the same with another bread.
Cover the soaked bread with creamy mixture of paneer and curd.
Again spread some chocolate truffle over it make one more layer of two breads.
Again spread chocolate truffle & creamy mixture to cover bread.
Set in refrigerator for 3 to 4 hours.
Our High Protein Home style Tiramisu is ready to serve.
Sprinkle the mixture of cocoa powder and instant coffee power at the time of serving.
It is advisable to serve it chilled.

Notes:

It is advisable to serve it within 24 to 48 hours for fresh taste.
I used maida bread but you can use whole wheat bread.
I used cow milk for paneer.
I used low fat milk for setting curd.
Normally chocolate flavour is not added in this recipe, but I love the taste of chocolate of chocolate and coffee together. So I added chocolate truffle in it. You can avoid it.

Golden, Crispy, & Guilt-Free: Air Fryer Aloo Tikki with Savory Moong Dal Stuffing

noreply@blogger.com (Naiya Sheth) — Thu, 23 Apr 2026 13:35:00 +0000

Hello foodies! Welcome to Naiya's Recipes.
Let’s be honest: nothing quite competes with the siren call of a golden-brown, street-style Aloo Tikki, but your air fryer is about to give the local chaat wala a serious run for his money. We’re ditching the pool of oil without sacrificing that legendary crunch, and leveling things up with a savory, protein-packed moong dal stuffing that turns a simple snack into a textured masterpiece. Whether you’re chasing that nostalgic "shadi-waali" tikki vibe or just looking for a guilt-free way to face-plant into some potatoes, this recipe hits every single mark—minus the greasy fingers.
To take your Aloo Tikkis from "pretty good" to "street-food legendary," the secret lies in the preparation of the two main components: the starchy shell and the spiced protein core.
Once the tikkis are out, don't just serve them plain. Gently press down on the center of the tikki to "crack" the crust, then pour your whisked sweetened yogurt, spicy mint chutney, and tamarind glaze right into the center. The stuffing will soak up those juices, making every bite a total flavor explosion.
There you have it—a street-style classic reimagined for the modern, health-conscious kitchen. These Aloo Tikkis bring all the nostalgia of a bustling chaat stall right to your dinner table, with the added bonus of a protein-rich moong dal filling and a fraction of the oil. It’s proof that you never have to choose between your health goals and your cravings. If you whip these up, be sure to snap a photo and share your results; I’d love to know if you went heavy on the tamarind chutney or kept it simple with a side of hot chai. Until next time, keep experimenting and enjoy every crispy, golden bite!
So what are you waiting for? Enjoy this guilt free air fried Aloo Tikki at your home. Enjoy cooking!

Preparation time: 15 to 20 minutes
Cooking time - 10 minutes
Soaking time - 2 to 3 hours
Air frying time around 30 minutes/batch

Ingredients to make Golden, Crispy, & Guilt-Free: Air Fryer Aloo Tikki with Savory Moong Dal Stuffing:

For outer layer:

4 to 5 boiled potatoes

Salt to taste

Handful of finely chopped coriander and mint leaves

1 tablespoon finely chopped green chillies

Corn flour as needed I used white corn flour

Oil for brushing/spraying

For stuffing:

1/2 recipe of moong dal

For coating:

For slurry:

3 tablespoon corn flour

2 tablespoon rice flour

Salt to taste

for coating:

Bread crumbs for coating

For serving:

Whisk curd (sweet)

Imli chutney

Green chutney

Garlic chutney

Sev

Pomegranate seeds

Finely chopped coriander leaves

Finely chopped onion

Method to make Golden, Crispy, & Guilt-Free: Air Fryer Aloo Tikki with Savory Moong Dal Stuffing:

Boil and peel potatoes.
Let them completely cool at room temperature. Mash them properly. As I wanted crunchy texture, so I mashed it with fork. If you want smooth texture, you can mash it with masher or also can grate it.
Add all other ingredients of outer layer excluding corn flour. Mix well/
Add corn flour step by step as needed. It will give you dough like texture.
Make equal sized balls from it.
Keep a side covered.

For stuffing:

Take prepared moong dal and let it cool at room temperature.
Make small equal sized balls from it.
Keep a side.

How to assemble:

For slurry:

Mix all ingredients of slurry and add water to it to make semi thick slurry.

For assembling:

Take a ball of outer layer and make it flat, place a ball of moong dal/stuffing over it and carefully cover it with potato.
Initially make a ball from it and later carefully give it the shape of tikki.
Repeat the same for remaining.
Dip one tikki in slurry and then coat with bread crumbs.
Repeat the same fro remaining.
Place tikki in air fryer and spray/brush it.
Air fry them at 200 degree centigrade temperature for 15 minutes, flip and again brush/spray oil over it.
Again air fry for 12 to 15 minutes for same temperature.
Our tikki is ready. repeat the same for remaining.

For serving:

In a serving bowl, place one or two hot tikki and spread some whisk sweet curd over it. Later pour some imli chutney, green chutney and garlic chutney over it as per choice.
Garnish with finely chopped onion, sev, pomegranate seeds and coriander leaves.
AT last sprinkle some chat masala for extra punch.

Enjoy hot and cold Golden, Crispy, & Guilt-Free: Air Fryer Aloo Tikki with Savory Moong Dal Stuffing.

The Sweet & Savoury Scandal: Baked Pineapple Macaroni

noreply@blogger.com (Naiya Sheth) — Sat, 14 Mar 2026 12:25:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!!

If you’ve ever been on the fence about fruit in savoury dishes, get ready to have your mind blown! There is something absolutely magical about the way golden, bubbling cheese meets the bright, juicy sweetness of tropical pineapple. This Baked Macaroni with Pineapple is the ultimate "comfort food with a twist"—it’s creamy, tangy, and has that perfect oven-baked crust that makes every bite feel like a celebration. Whether you're looking to shake up your weekday dinner routine or want a conversation-starting side dish for your next get-together, this fusion favourite is surprisingly addictive and incredibly easy to whip up right in your own kitchen.

I can’t wait for you to pull this bubbling tray of cheesy goodness out of the oven! This Baked Macaroni with Pineapple is proof that sometimes the most "daring" flavour combinations end up being the most addictive. If you give this recipe a go, make sure to snap a photo—I’d love to see those golden-brown cheese pulls! Drop a comment below to let me know if you’re officially "Team Pineapple," or share this with a friend who needs a little tropical fusion in their life. Happy cooking, and stay tuned for more kitchen experiments!

Enjoy cooking!

Preparation time - 15 to 20 minutes

Cooking time - 10 minutes

Baking time - 20 minutes (approx.)

Serves 4 to 5 person with full menu

Ingredients to make Baked Pineapple Macaroni:

For macaroni:

3/4 cup elbow macaroni (uncooked)

1 teaspoon oil

1 teaspoon salt

For white sauce:

2 tablespoon butter

(I took low fat butter)

2 tablespoon refined flour

500 ml milk (approx.)

3/4 cup chopped tinned pineapple

Salt to taste

2 teaspoon freshly ground black pepper powder

1 cube process cheese

For covering:

2 tablespoon butter

3 cubes grated cheese

2 tablespoon bread crumbs (fine)

1/4 cup chopped tinned pineapple

To serve with:

Tomato ketch up

Method to make Baked Pineapple Macaroni:

For macaroni:

Boil around 2 to 2 1/2 cup water. Add salt and oil to it and when it boil properly add macaroni to it.
Stir occasionally until it cooks around 90%.
Drain and carefully wash with normal tap water. To avoid stickiness of macaroni, I always soak it in normal water until I need it.
Make sure to drain it before 4 to 5 minutes.

For white sauce:

Heat butter and add refined flour to it. Cook it at slow flame for 2 minutes or until it release pleasant aroma.
Add hot milk to it slowly. Stir continually. It may need 500 ml milk. I always use hot milk to avoid lumps.
When you get creamy white sauce, add salt, pepper powder and chopped/grated cheese cube.
As the cheese melts add boiled macaroni to it. Mix well and add chopped tinned pineapple.

How to assemble:

Transfer the contain to baking dish. Spread properly.
Spread grated cheese over it. Place small portion of butter over it.
Place some tinned pineapple over it as per choice. Sprinkle some bread crumbs over it.
Bake it at 200 degree centigrade in OTG with only upper grill on for 15 to 20 minutes.
Serve hot Baked Pineapple Macaroni with tomato ketch up.

Go Green or Go Home: The Loaded Palak Paneer Paratha That Has It All

noreply@blogger.com (Naiya Sheth) — Fri, 20 Feb 2026 11:03:00 +0000

Hello foodies! Welcome to Naiya's kitchen!!

The Ultimate Green Comfort Food

If you’ve ever tried to convince yourself that "eating your greens" could actually be a decadent, soul-warming experience, welcome home—you’ve officially arrived. There’s something borderline magical about the vibrant, emerald hue of a Palak Paneer Paratha sizzling on a hot tawa. It’s the ultimate kitchen "win-win": you get all the iron-packed goodness of fresh spinach kneaded into a soft dough, wrapped around a spiced, crumbled paneer filling that’s so creamy it practically melts. Whether you're trying to sneak some veggies into a picky eater's lunchbox or just looking for a weekend breakfast that feels like a warm hug, this paratha is the golden-brown answer to your cravings.

At the end of the day, this isn't just a paratha; it’s a vibrant, veggie-stuffed celebration on a plate. By tossing in those sweet corn kernels, crunchy bell peppers, and savory onions, you’ve transformed a classic into a texture-packed powerhouse that hits every single taste bud. It’s colorful, it’s nutrient-dense, and it’s proof that "eating your vegetables" can be the highlight of your day rather than a chore. So, fire up your stove, melt a little extra ghee, and get ready to watch these disappear from the cooling rack faster than you can say "seconds, please!"

Enjoy cooking!

Preparation time - 10 to 12 minutes

Cooking time - 8 to 10 minutes

Ingredients to make Palak Paneer Paratha:

For outer layer (green dough):

1/2 cup blanched spinach pure

1 cup refined flour/whole wheat flour

2 tablespoon rice flour

1 teaspoon sooji/semolina

Salt to taste

1 tablespoon oil

1 tablespoon ghee

For stuffing:

3/4 cup crumbled/grated fresh homemade paneer

1 small finely chopped onion

2 tablespoon finely chopped capsicum

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped yellow bell pepper

2 tablespoon roughly crushed and par boiled sweet corn

Salt to taste

1 small boiled and grated potato

1 cube cheese

1 tablespoon finely chopped coriander leaves

Salt to taste

1 teaspoon freshly ground black pepper powder

1 teaspoon finely chopped green chilies

1/2 teaspoon chili flacks

rice flour for dusting

Oil/butter/ghee for shallow frying

To serve with:

Tomato ketchup/fresh homemade curd

Method to make Palak Paneer Paratha:

To make palak pure blanch washed palak in boiling water with pinch of salt and sugar for 2 minutes.
Transfer to chilled water and drain properly. Churn to smooth paste with sufficient water.
Mix all ingredients of emerald dough and knead semi soft dough with the help of palak/spinach pure. Take water if needed.
Knead properly and coat with little oil. Cover and rest for minimum 15 minutes.
For detailed method of kneading dough check my recipe of Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist.

For stuffing:

Mix all ingredients of stuffing. Add all dry spices one by one, but be careful while adding salt as we have already added grated cheese.
Mix properly and make two balls from it.

How to assemble:

Again knead flour and take a dough ball, roll a semi thick medium sized roti from it. Dust with rice flour if needed.
Place a stuffing ball at the centre and make kachori style ball from it.
Role carefully to make paratha. Dust with rice flour when needed.
Heat griddle/tavi and place paratha over it. Cook at medium flame until light brown, when ready turn and apply oil/butter/ghee on tha upper side of paratha. I prefer to fry with oil or ghee and later apply butter over it.
Again cook until light brown and flip it. Apply some oil/ghee/butter again if needed and then make it crisp at medium to low flame.
Repeat the same for remaining paratha.
Our super delicious and healthy Palak Paneer Paratha is ready to serve.
Serve hot paratha with tangy tomato ketchup or fresh homemade curd.

Golden, Crispy, and Guilt-Free: The Ultimate Air Fried Bread Roll Recipe

noreply@blogger.com (Naiya Sheth) — Sat, 14 Feb 2026 12:05:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

If there is one snack that defines "comfort" but usually comes with a side of "deep-fryer guilt," it’s the classic bread roll. We all love that shattering crunch and the molten savory filling, but nobody loves the oily mess or the heavy feeling afterward. Enter the Air Fried Bread Roll: the crispy, golden-brown miracle that delivers 100% of the satisfaction with about 90% less oil. Whether you’re hosting a last-minute game night or just craving a nostalgic tea-time treat, these air-fried beauties are about to become your new kitchen obsession.

At the end of the day, these Air Fried Bread Rolls prove that you don’t need a vat of bubbling oil to achieve snack perfection. They are crunchy, satisfying, and—dare I say—even better than the original because you can actually taste the delicious fillings instead of just the grease. Whether you’re dipping them into a spicy mint chutney or a classic tangy ketchup, these rolls are guaranteed to vanish from the plate in seconds. So, go ahead and reclaim your afternoon tea time with a treat that feels indulgent but keeps things light.

Enjoy snacking! 😋😋

Preparation time - 15 to 20 minutes

Air fryer cooking time - 20 minutes/batch (approx)

Ingredients to make Air Fried Bread Roll:

Outer layer:

4 slices bread

(I took sourdough bread)

Oil for brushing

For stuffing:

2 medium size potatoes

1/4 cup par boiled green peas

1 teaspoon oil

1/4 teaspoon cumin seeds

1 teaspoon finely chopped green chillies

1 medium size finely chopped onion

A hand full of chopped coriander

Salt to taste

1/4 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon kashmiri red chilli powder

To serve with:

Tomato ketchup

Green chutney

Method to make Air Fried Bread Roll:

For stuffing:

Wash and boil potatoes.
Par boiled green peas.
In a non stick pan add oil and cumin seeds. When they crackles add green chillies and finely chopped onion. Cook until onion turns transparent.
At this stage add all dry spices and some coriander leaves.
Mix well and cook for a movement.
At last add mashed/grated boiled potatoes and green peas to it.
Mix properly and let it cool at room temperature.

How to assemble:

Make equal sized balls from stuffing.
Take some water in a plate and soak bread in it for just 10 to 15 seconds. Press gently and place a stuffing ball over it. Try to seal it gently and make round or ovel roll from it. Make sure to seal edges properly.
You can take normal bread but as I wanted healthier version I took sourdough bread. Even I trimmed the edges of bread. That also you can avoid.
Repeat the same for remaining.
Brush the air fryer linner with oil and place bread rolls over it. Again brush/spray bread rolls with oil.
Place container in air fryer and air fry for 10 minutes at 200 degree celsius.
Turn around and again air fry for 10 to 12 minutes at 200 degree celsius.

Delicious Medu Vada Recipe | South Indian Cuisine

noreply@blogger.com (Naiya Sheth) — Tue, 03 Feb 2026 10:58:00 +0000

Crispy and Delicious Medu Vada: A South Indian Delight! - How to Make Medu Vada

Let's explore the taste of South India. Medu Vada is a popular and traditional snack enjoyed by all age group. These crispy, golden-brown vadas are made from soaked and ground black lentils, spiced to perfection, and fried to crispy perfection.

This South Indian delicacy is sure to win hearts with its crunchy exterior and soft interior. So, don't hesitate to whip up a batch whenever you crave a tasty snack or plan a delightful get-together.

South Indian recipes are loved by everyone. Here it’s a home made recipe for a famous south Indian Medu Vada with sambhar and coconut chutney. It is tricky but after some practice it will be easy to make restaurant style Medu Vada at home.

Even machines for making vada is available at market for beginners. We made this recipe on kali chaudas - Diwali also. Mixing of two dals makes it crisp from out side and softer inside. So enjoy this delicious recipe of Medu Vada with piping hot sambhar and coconut chutney at your home today. So, what are you waiting for, let's get on the apron and enjoy cooking this delicious recipe. Enjoy cooking!

Soaking time - 5 to 6 hours
Preparation time – 15 minutes
Cooking time – 45 minutes
Serves – 4 people

Ingredients to make Medu Vada:

2 cups urad dal
1 cup urad dal (black lentils)
2 tablespoon moong dal
2 tablespoon rice flour
2-3 green chilies, finely chopped
1-inch piece of ginger, grated
A handful of fresh curry leaves, finely chopped
1 small onion, finely chopped (opt.)
1/4 cup fresh coriander leaves, chopped
Salt to taste

Oil for deep frying

To serve with:

Sambar

Coconut chutney

Method to make Medu Vada:

· Rinse the urad dal thoroughly under cold water until the water runs clear.
· In a large bowl, add the dal and cover it with enough water. Allow it to soak for at least 4 hours. Soaking the dal helps in making soft and fluffy vadas.
· After the dal has soaked well, drain the water completely.
· Transfer the soaked dal to a blender or a wet grinder. Grind the dal to a smooth and fluffy batter, adding a little water if necessary. The consistency should be thick, similar to pancake batter.
· Transfer the batter to a mixing bowl.
· Add chopped green chilies, grated ginger, finely chopped curry leaves, onions, salt and coriander leaves.
· Mix all the ingredients thoroughly, ensuring the flavors are well distributed throughout the batter.
· Heat oil in a deep frying pan on medium heat.
· Take a small bowl of water and keep it nearby. Wet your hands with water before shaping each vada to prevent sticking.
· Take a golf-ball-sized portion of the batter and flatten it slightly on your palm.
· Make a hole in the center using your thumb to create a donut shape.
· Gently slide the shaped vada into the hot oil, frying 3-4 vadas at a time (or as many as your pan can comfortably hold).
· Fry the vadas until they turn golden-brown and crispy on both sides. Ensure they are cooked evenly.
· Remove the fried vadas from the oil and place them on a plate lined with paper towels to absorb excess oil.
· Serve the Medu Vada hot, along with coconut chutney, sambar, or a delicious green chutney for dipping.
· Enjoy the crispy and flavorful Medu Vada with your loved ones!

Dabeli Bhel: The Spicy, Tangy Snack You Can’t Stop Eating

noreply@blogger.com (Naiya Sheth) — Thu, 29 Jan 2026 11:57:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

If there’s one thing that proves street food is a love language, it’s the glorious, chaotic mashup known as Dabeli Bhel. Imagine the spicy, tamarind-soaked soul of a classic Kutchy Dabeli, but stripped of its bun and tossed into a crunchy, vibrant medley that hits every single taste bud at once. We’re talking about that signature hit of Dabeli masala, the crunch of masala shing (peanuts) that shatters with every bite, and the sharp, refreshing zing of finely diced onions. And for the grand finale? A generous handful of pomegranate pearls that pop like sweet rubies against the savory heat. It’s sweet, spicy, tangy, and dangerously addictive—basically, a party in a bowl that you’re definitely invited to.

At the end of the day, Dabeli Bhel is more than just a quick snack—it’s a reminder that the best flavors usually come from breaking the rules and mixing things up. Whether you’re serving this at a chaotic family get-together or whipping up a bowl just for yourself on a lazy Sunday, that perfect harmony of crunchy masala shing, sharp onions, and sweet pomegranate is guaranteed to hit the spot. It’s vibrant, it’s messy, and it’s unapologetically bold. So, go ahead—toss that extra handful of sev on top. Trust me, your taste buds will thank you! Enjoy snacking 😋🥗

Preparation time - 5 to 7 minutes

Cooking time - 4 to 5 minutes

Ingredients to make Crispy Dabeli Bhel:

1 cup rice puffs (mamara)

1/2 cup besan sev

1/4 cup roughly crushed papdi puri

2 tablespoon dabeli masala

1/4 cup sweet chutney

2 teaspoon garlic chutney

1 small onion finely chopped

1 /4 cup pomegranate seeds

2 to 3 tablespoon masala shing

For garnishing:

Nylon sev

Pomegranate seeds

Coriander leaves

Papdi puri

Method to make Crispy Dabeli Bhel:

First of all mix dabeli masala, sweet chutney and garlic chutney properly. Add water to set consistency.
In a serving bowl add mamra, sev, crushed papdi puri and mixed chutneys.
Add onion, pomegranate seeds and masala shing/peanuts to it. Again mix properly.
At last garnish with nylon sev, coriander leaves, pomegranate seeds, masala peanut and papdi puri.
Serve super crunchy and super delicious Crispy Dabeli Bhel as soon as possible.

Tips:

I used yellow mamra, you can also use simple white roasted mamra.
To make masala mamra simply heat oil in a pan and add mustard seeds to it. When they crackles add asafoetida and turmeric powder to it. Add dry roasted mamra to it and at last add salt to taste. Mix well and our simple yellow mamra is ready. You can add red chilli powder and caster sugar at this stage if you wish.

The Crunch is Real: Ultimate Air Fryer Broccoli & Almond Tikkis

noreply@blogger.com (Naiya Sheth) — Mon, 26 Jan 2026 16:36:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

If you’ve been searching for that unicorn of a snack—one that tastes like a decadent treat but fuels you like a powerhouse meal—look no further. These Air Fryer Broccoli Almond Tikkis are a total game-changer for the health-conscious foodie. We’re ditching the heavy oil and bringing in the "big guns": creamy paneer for a hit of protein, ground almonds for a nutty crunch, and a vibrant trio of bell peppers that adds a pop of color and sweetness. The air fryer works its magic here, giving you that irresistible golden-brown crust without the greasy aftermath. Trust me, one bite of these zesty, veggie-packed patties and you’ll forget they’re actually good for you!

Whether you’re serving these up as a guilt-free midweek snack or the star appetizer at your next brunch, these Air Fryer Broccoli Almond Tikkis are proof that healthy eating never has to be boring. With the creamy paneer, nutty almonds, and that vibrant bell pepper crunch, they’re a literal rainbow of nutrition delivered in one crispy, golden package. So, go ahead—pop a batch in the air fryer, whip up your favorite chutney, and watch them disappear in seconds! Don't forget to snap a photo and tag me when you try them; I can’t wait to see your vibrant recreations. Enjoy cooking!! 🔪😋

Preparation time - 5 to 7 minutes

Air frying time - 15 minutes approx.

Microwave cooking time 1 1/2 minutes

Ingredients to make Broccoli Almond Tikki in Air Fryer:

3 tablespoon finely chopped onion

3 tablespoon finely chopped capsicum

3 tablespoon finely chopped yellow bell peppers

3 tablespoon finely chopped red bell peppers

1/4 cup finely chopped broccoli

1/4 cup grated paneer

1 tablespoon besan (or as needed)

Salt to taste

1 teaspoon chilli flakes

1 teaspoon freshly ground black pepper powder

4 to 5 almonds soaked, peeled and sliced

Oil for brushing/spraying

For Creamy mint chutney:

2 to 3 tablespoon green chutney

2 teaspoon mayonnaise

Method to make Broccoli Almond Tikki in Air Fryer:

First of all heat 3/4 glass water in microwave for 1 1/2 minutes. Add almonds to it. Soak for minimum 15 minutes covered. Peel and slice them.

For tikki:

Wash and chop all vegetables. ( Preferably in chopper)
Take all vegetables and paneer in a bowl and add all dry spices to it.
Mix well, add gram flour if needed.
Make equal parts from it. Make tikki from them and place a sliced almonds over it & press gently.
Place them in air fryer over liner. Liner is advisable for cleaner air fryer.
Brush/spray them with oil.
Air fry them at 180 degree celsius for 7 minutes.
Later brush/spray oil (opt) and again air fry at 180 degree celsius for 7 to 10 minutes.
Serve hot Broccoli Almond Tikki with creamy mint chutney.
For making Creamy dip mix green chutney with mayonnaise.

Creamy Zero-Oil Broccoli & Almond Soup: The Ultimate Winter Comfort Bowl

noreply@blogger.com (Naiya Sheth) — Sun, 25 Jan 2026 12:47:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

Imagine a bowl of soup that feels like a warm hug but treats your body like a high-end spa day. This Zero-Oil Broccoli and Almond Soup is a masterclass in flavor without the heavy fats, proving that you don’t need a single drop of oil to achieve a rich, velvety texture. By simmering vibrant broccoli florets with the aromatic depth of slow-cooked onion and garlic, we create a savory base that’s perfectly balanced by the nutty, creaminess of toasted almonds. It’s a nutrient-dense, heart-healthy bowl that manages to be both incredibly light and deeply satisfying—perfect for those days when you want to hit the reset button without sacrificing taste.

Ultimately, this Zero-Oil Broccoli and Almond Soup is proof that healthy eating doesn't have to be a compromise. It’s a bowl filled with the earthy punch of garlic, the sweetness of onions, and that signature almond-milk richness—all while keeping things light, clean, and incredibly nourishing. Whether you’re looking for a soothing weeknight dinner or a vibrant, guilt-free appetizer, this recipe is bound to become a staple in your kitchen. So, grab your favorite mug, curl up, and savor the glow that comes from a meal that truly loves you back. Enjoy cooking! 🥣😋

Preparation time - 5 minutes

Cooking time - 10 to 12 minutes

Makes - 2 servings

Ingredients to make Broccoli Almond Soup:

2 cups broccoli

15 to 20 almonds

1 big onion

8 to 10 cloves garlic

Salt to taste

1/2 teaspoon freshly ground black pepper

For garnishing:

Almond slices

Method to make Broccoli Almond Soup:

Soak almonds in warm water for minimum 15 minutes.
Wash and chop broccoli.
Peel onion, wash and chop.
Peel garlic and wash.
Remove skin from almonds.
Add all ingredients in pressure cooker and boil them for 2 whistles after adding salt to it. Let it cool at room temperature.
Churn it properly. I didn't strain as I like chunks of almonds, and didn't want to remove fibers.
Transfer the contact to a non stick pan and allow it to boil. Add water to adjust consistency.
At last add freshly ground black pepper powder.
Our super delicious, super healthy broccoli almond soup is ready to serve.
Transfer it to serving bowl and garnish with sliced almonds.

Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist

noreply@blogger.com (Naiya Sheth) — Sat, 24 Jan 2026 14:11:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

In my kitchen, winter officially begins when the first batch of fresh tuvar beans (lilva) hits the counter. The aroma of spiced pigeon peas sautéed with ginger, garlic and green chilies is the ultimate comfort. This year, I decided to experiment with my classic recipe by adding a vibrant palak puree to the dough, giving these kachoris a stunning green glow and an earthy depth of flavor. The best part? The air fryer works wonders here, delivering that signature "shattering" crunch without the mess of a bubbling kadai. Grab a cup of masala chai—you’re going to want to make these immediately. There’s something magical about the crunch of a traditional kachori, but the heavy deep-frying? Not so much. Today, we’re giving the beloved Gujarati Lilva Kachori a vibrant, nutrient-packed makeover. Whether you’re looking for a guilt-free tea-time treat or a way to sneak more greens into your diet, these emerald-hued bites are about to become your new favorite food.Meet the ultimate modern snack: Air-Fryer Palak Lilva Kachori. We’re taking the classic winter delicacy of spiced tuvar filling and wrapping it in a crisp, spinach-infused pastry for a pop of color and extra iron. No deep-frying, no heavy cleanup—just perfectly golden.

I can’t wait for you to experience that first "crunch" of these Air-Fryer Palak Lilva Kachoris! They are the perfect example of how traditional flavors can evolve beautifully with modern techniques. If you give this recipe a try, don’t forget to snap a photo and tag me on Instagram—I love seeing your recreations! Also, drop a comment below and let me know: do you prefer your kachoris with spicy green chutney or a sweet tamarind dip? Happy guilt-free snacking! 😋😋

Preparation time - 30 minutes

Cooking time - 30 minutes

Makes 25 to 30 kachories (approx)

Ingredients to make Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist:

For stuffing:

2 cups lilva (pigeon peas)

2 tablespoon oil

1 teaspoon cumin seeds

1/2 teaspoon asafoetida

2 tablespoon finely chopped green chillies

2 tablespoon sesame seeds

1/2 teaspoon turmeric powder

Salt to taste

4 to 5 bulbs garlic (opt)

Juice of one lemon

2 tablespoon sugar

1/2 teaspoon garam masala powder (opt)

A hand full of chopped coriander leaves

For dough:

3/4 to 1 cup refined flour

Palak puree from 200 grams palak

1 teaspoon sooji

2 tablespoon rice flour

2 tablespoon oil

1 tablespoon ghee

Salt to taste

A pinch soda bi carb

Oil for brushing/spraying

To serve with:

Sweet chutney

Green chutney

All in one chutney

Method to make Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist:

For stuffing:

Peel wash and crush pigeon peas. If you want to add garlic, crush it with pigeon peas.
In a thick bottom/nonstick pan add oil and cumin seeds. When they crackles add asafoetida, green chillies, sesame seeds, turmeric powder and soda bi carb, mix well.
Add crushed fresh lilva (pigeon peas). Mix well and add salt to taste. Again mix properly and cook covered. Stir occasionally.
When cooked add remaining spices and lemon juice. Personally I don't like to add garam masala powder but you can add if desired.
Let it cook for 4 to 5 minutes. Again stir occasionally.
Transfer to broad vessel and sprinkle chopped coriander leaves over it. I specially love the taste of lilva, so I never add coconut and peanut powder to it. But again you can.
Let it cool at room temperature and then make small equal size balls from it. Keep a side. You can make around 25 to 30 balls. It depends upon the size.

To make palak puree:

Boil water in a big vessel and add one teaspoon salt and one teaspoon sugar to it.
Add washed and roughly chopped spinach to it. Boil for 2 minutes.
Remove from boiling water and immediately transfer to cold water.
Drain extra water and churn to smooth paste.

For dough:

Mix all ingredients of dough in a broad vessel, it will give crumbled texture.

Make semi soft dough with the help of water. Grease with a spoon full oil and rest for minimum 15 minutes covered.

For Lilva Kachori:

After that again knead for 4 to 5 minutes. Divide into equal size balls. Make around 25 to 30 balls.
Roll a ball and stuff it with stuffing. Make pleats of dough for sealing. Make sure to cut extra dough from pleats.

To Air Fry:

Place kachori in air fryer. I placed 14 kachories in my air fryer. (I always use liner)
Brush them with oil. Set temperature to 165 degree Celsius and air fry for 10 minutes.
After 10 minutes toss them and again spray/brush them.
Again air fry for 10 to 12 minutes at 200 degree Celsius.
Serve hot, crispy and healthy kachori with sweet chutney, green chutney and all in one chutney.

Traditional Methi Pakoda Recipe with Besan Chutney: Perfect for Monsoon & Winter

noreply@blogger.com (Naiya Sheth) — Sat, 24 Jan 2026 11:32:00 +0000

Hello foodies! Welcome to Naiya’s Kitchen!!

There is a specific kind of magic that happens when the earthy, slightly bitter aroma of fresh fenugreek leaves meets a sizzling hot kadai. These Methi Pakodas aren't just your average fritters; they are a vibrant celebration of greens, loaded with an extra-generous handful of fresh coriander that brings a bright, herbaceous lift to every golden bite. Shatteringly crisp on the outside yet cloud-soft within, they find their true soulmate in a warm, silky-smooth Besan Chutney that balances the spice with its velvety texture. Whether it’s a rainy afternoon or a slow Sunday tea-time, this duo is the ultimate comfort food—bold, nostalgic, and impossible to stop at just one.

Whether it’s the rhythmic pitter-patter of monsoon rain against your window or the cozy, sun-drenched chill of a winter afternoon, these Methi Pakodas are the ultimate culinary hug. There’s something deeply soul-warming about that first bite—the crunch of the golden crust, the burst of fresh coriander, and the smooth, velvety dip into that warm besan chutney. It’s more than just a snack; it’s an invitation to slow down, brew a strong pot of masala chai, and truly savor the season. So, go ahead, heat up that oil and let the aroma of fresh fenugreek fill your kitchen. Your rainy days and cold nights are about to get a whole lot tastier! Enjoy cooking!!

Preparation time – 10 to 15 minutes

Cooking time 15 to 20 minutes

Ingredients to make Traditional Methi Pakoda Recipe with Besan Chutney: Perfect for Monsoon & Winter:

1 cup chopped methi/fenugreek leaves

1 cup chopped coriander leaves

3 to 4 tablespoon finely chopped spring garlic (opt)

3 to 4 tablespoon curd

Salt to taste

1 cup besan/gram flour

¼ cup rice flour

2 to 3 teaspoon finely chopped green chilies

3 tablespoon oil

1 teaspoon soda bi carb/1 sachet fruit salt

Oil for frying

For besan chutney:

3 tablespoon besan

¼ cup curd

1 green chilli finely chopped

Salt to taste

A pinch turmeric powder

4 to 5 curry leaves

1 tablespoon finely chopped coriander leaves

For tempering:

2 teaspoon oil

¼ teaspoon mustard seeds

Method to make Traditional Methi Pakoda Recipe with Besan Chutney: Perfect for Monsoon & Winter:

Wash and chop methi bhaji and coriander leaves.
In a mixing bowl add methi/fenugreek and coriander leaves.
At this stage, you can add finely chopped spring garlic if you wish.
Add curd, oil, beasn and rice flour to it. Mix well. Add required water to get proper consistency. Keep a side for minimum 10 minutes.
Heat oil in a kadai.
Add soda bi carb/fruit salt to the batter. If you are using soda bi carb, it is advisable to add a spoon full of hot oil over it. And in case of fruit salt add a spoon full of water.
Drop a spoon full of batter in hot oil carefully at medium flame. As per the size of the kadai, you can make 5 to 7 pakodas at a time.
Stir occasionally until light brown in colour.
When ready remove from oil and drain on absorbent kitchen tissue.
Serve hot with besan chutney, onion slices and green chutney.

For besan chutney:

In a mixing bowl add beasn and curd. Whisk properly to make lump free mixture. Add ¼ cup water to adjust consistency.
Heat oil in a small pan and add mustard seeds to it. When they crackles, add green chilli and above mixture to it. Mix well.
Cook at slow flame and add salt, curry leaves & turmeric powder to it. Let it boil to set consistency.
At last add finely chopped coriander to it and transfer to serving bowl.
Hot beasn chutney will taste great with methi pakoda.

Golden Air-Fried Broccoli Cheese Poppers with a Cool Mint Crema

noreply@blogger.com (Naiya Sheth) — Fri, 23 Jan 2026 08:21:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

Forget everything you know about soggy, steamed greens—we’re turning the humble floret into the ultimate golden-brown bite. These Air Fryer Broccoli Cheese Balls are the perfect marriage of a crispy panko shell and a gooey, sharp cheese centre, all without the mess or heavy oil of deep frying. They are crunchy, cheesy, and dangerously poppable. But to truly take things to the next level, we’re pairing them with a creamy Minty Mayo Dip. The zingy, garden-fresh brightness of the mint is the perfect "secret weapon" to balance out the rich, toasted cheese. Whether you’re looking for a guilt-free appetiser or a side dish that your kids will actually beg for, these 20-minute air-fried wonders are a total game-changer.

By combining the earthy goodness of spinach and broccoli with the creamy, protein-rich texture of crumbled paneer, we’ve created a snack that is incredibly hearty yet light enough to keep you coming back for seconds. Since we're using the air fryer, you get that signature golden-shatter crust with barely a drop of oil. But the real "mic drop" moment? Dipping these hot, cheesy gems into a chilled Minty Mayo. The cool, herbaceous hit of the mint against the warm, savory paneer creates a flavor profile that is fresh, bold, and totally addictive.

Whether you’re looking to sneak more greens into your family’s diet or you just need a sophisticated appetiser that takes less than twenty minutes, these Air Fryer Broccoli, Spinach, and Paneer Balls are the answer. There is something so incredibly satisfying about cracking through that crispy outer shell to find a vibrant, cheesy centre that’s actually good for you. Once you experience the zing of the Minty Mayo hitting those warm, savory spices, I promise this recipe will earn a permanent spot in your snack rotation. So, go ahead—pop a batch in the air fryer, whip up that dip, and watch them disappear in record time! Enjoy cooking!! 🔪😋

Preparation time - 10 minutes

Cooking time - 8 to 10 minutes

Air fryer time - 20 to 22 minutes

Makes 25 to 30 balls approx.

Ingredients to make Golden Air-Fried Broccoli Cheese Poppers with a Cool Mint Crema:

For Broccoli Cheese Poppers:

1 cup broccoli

1 cup chopped spinach

1/4 cup boiled and grated potato

1/2 cup grated paneer

Salt to taste

1 teaspoon finely chopped green chillies

1/2" piece of ginger

1 teaspoon red chilli flakes

1/2 teaspoon freshly ground black pepper powder

1/2 teaspoon chaat masala

Bread crumbs/makhana powder/oats powder for binding

2 to 3 cubes cheese for stuffing

For coating:

2 tablespoon cornflour

1/2 cup water

A pinch salt

1/2 teaspoon chilli flakes (opt)

Bread crumbs as needed

For Minty Mayo:

1/2 cup coriander

1/4 cup mint leaves

2 to 3 green chillies

1/4" piece of ginger

Salt to taste

3 to 4 garlic cloves (opt)

1/4 teaspoon chaat masala

2 to 3 tablespoon curd

4 to 5 tablespoon mayonnaise

Method to make Golden Air-Fried Broccoli Cheese Poppers with a Cool Mint Crema:

For Broccoli Cheese Poppers:

Boil water in a pan and add a pinch of sugar and salt to it. When it comes to boiling temperature add washed and chopped broccoli to it. Cook for 4 to 5 minutes. Remove and dip in simple tap water for 4 to 5 minutes. Drain water and keep a side.
Same way boil spinach and keep a side.
Try to squeeze extra water from both broccoli and spinach.
In a mixer jar add broccoli, spinach, green chillies and ginger. Crush until semi smooth texture.
Transfer it to a broad plate and then add grated paneer and grated potato to it.
Now its time to add all dry spices to it. Mix well and make equal sized balls from it.
Make equal sized squares from cheese cubes. I made 16 pieces, as I wanted less quantity of cheese in every poppers. But you can stuff it as per your choice.
Place a cheese cube in centre of the ball and seal it properly. Make sure there should not be any crack in poppers.
keep a side.

For coating:

Mix water, salt and cornflour in a bowl.
transfer bread crumbs in a flat plate.
Dip a popper in cornflour slurry and immediately roll it in bread crumbs.
Repeat the same for remaining.

For Air Frying:

Place a liner in air fryer and place poppers over it. Quantity of poppers depends upon the size of your air fryer.
Spray/brush some oil over it.
Air fry poppers for 10 minutes at 200 degree centigrade. After 10 minutes carefully toss them and again spray/brush oil.
Again sir fry for 10 to 12 minutes at 200 degree centigrade or until you get desired crisp. Air frying time may be depend upon the brand and size of the fryer.
Remove from air fryer and serve hot with cool minty mayo dip.

For Minty Mayo Dip:

In a mixer jar take coriander, mint leaves, green chillies, ginger and garlic. Add some curd and churn to make smooth chutney.
Transfer to a serving bowl and add mayonnaise to it. Mix properly.
Our super tasty & super creamy Minty Mayo Dip is ready to serve with Golden Air-Fried Broccoli Cheese Poppers.

Tips:

If homemade Paneer is not available Ananda Paneer can be used.
You can add a mixture of mozzarella and process cheese in stead of process cheese.

Creamy, Crunchy and Nutty Chocolate Pudding

noreply@blogger.com (Naiya Sheth) — Tue, 20 Jan 2026 13:19:00 +0000

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

There is something almost poetic about the perfect spoonful of chocolate pudding—that silky, melt-in-your-mouth indulgence that feels like a warm hug for your taste buds. But today, we’re taking that classic comfort to a whole new level of decadence. Imagine a velvety, dark chocolate base so creamy it glides off the spoon, topped with a shatteringly crisp layer of toasted, nuts and cornflakes that adds a sophisticated crunch to every bite. This isn't just dessert; it’s a masterclass in textures. Whether you’re looking for a nostalgic weeknight treat or an elegant finale for a dinner party, this Crunchy Nutty & Creamy Chocolate Pudding is about to become your new kitchen obsession.

As you scrape the very last bit of chocolate from your bowl, you’ll realize that the real magic of this recipe lies in its secret: that hearty, wholesome multigrain flour base. It’s rare to find a dessert that feels this indulgent while secretly packing in such a nutty, complex depth of flavor and texture. This pudding proves that you don't have to sacrifice decadence for substance—it’s a treat that nourishes your soul and satisfies your deepest chocolate cravings all at once. I can’t wait for you to try this at home and experience that perfect "crunch-meets-cream" moment for yourself. Happy whisking!! 🍫😋

Preparation time - 15 minutes

Cooking time - 5 to 7 minutes

Ingredients to make Creamy, Crunchy and Nutty Chocolate Pudding:

1 recipe chocolate cake

For coffee decoction:

1/2 cup warm water

2 tablespoon instant coffee powder

For Creamy Layer:

1 cup whipping cream

2 teaspoon instant coffee powder

4 tablespoon roasted and roughly chopped almonds and walnuts

For Chocolate Truffle:

1/2 cup milk chocolate compound

1/2 cup dark chocolate compound

1/4 teaspoon salt

1 teaspoon instant coffee powder

1/4 cup water

For Top Layer:

1/4 cup compound dark chocolate

1/4 cup compound milk chocolate

3 to 4 tablespoon chocolate coated cornflakes

3 to 4 tablespoon cornflakes

2 tablespoon roasted chopped almonds and walnuts

Method to make Creamy, Crunchy and Nutty Chocolate Pudding:

First of all make chocolate cake as per recipe. Let it cool ate room temperature. Crumble it.

For coffee decoction:

Mix warm water and coffee powder.

For Creamy Layer:

Add coffee powder in whipping cream. Keep in refrigerator for minimum 10 minutes.

For chocolate truffle:

Mix all the ingredients of chocolate truffle in a microwavable glass bowl and heat it to make a smooth texture. Keep a side.

How to assemble Creamy, Crunchy and Nutty Chocolate Pudding :

In a serving bowl make a layer of half portion of crumbled cake.
Soak with half coffee decoction.
Cover with whipping cream. Sprinkle roasted almonds and walnuts.
Make another layer of crumbled cake over it. Again soak with coffee decoction. One more time spread whipping cream over it.
Make a layer of chocolate truffle over it for extra chocolaty taste.
In a microwavable glass bowl melt dark and milk compound chocolate. Add roasted almonds, walnuts, chocolate coated cornflakes and regular cornflakes in it and mix carefully.
Make a thin layer of this crunchy chocolate cornflakes over the pudding as a last layer.
At last set in refrigerator for minimum 30 minutes.
Cut and enjoy Creamy, Crunchy and Nutty Chocolate Pudding cold/chilled.

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For Protein-Packed Power Bowl: Black Lentils, Paneer, and Herby Curd Dressing:

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