NouRish with NiVe "Mind, Body & Soul"

20/10/2025

Happy, Healthy and Blessed Deepawali to you and yours

21/09/2025

🌿 **Nourish with Nive – Pesarattu: The Protein-Packed Andhra Super Dosa 🥞

✨ If you’re looking for a breakfast (or even dinner!) that fuels your body, supports long-term health, and still feels like comfort food – Pesarattu is your answer. Made with whole green gram (moong dal), this Andhra special dosa is not just delicious, but also a nutritional powerhouse. 💪

🥗 Why Pesarattu Deserves a Place on Your Plate

✨Whole Green Gram (Moong Dal) – Rich in plant-based protein, fibre, and antioxidants. Helps manage blood sugar levels, supports weight management, and improves gut health. Regular intake is linked to lowering cholesterol and supporting heart health.
✨ Rice (optional) – Adds crispiness while giving you sustained energy through complex carbs.
✨ Ginger – Anti-inflammatory and digestion-friendly; great for boosting immunity.
✨ Cumin Seeds – Improves digestion, rich in iron, and supports metabolism.
✨ Onions & Curry Leaves– Antioxidants + phytonutrients = protection against oxidative stress and improved hair-skin health.
✨ Coriander Leaves – Detox-friendly herb, helps in reducing bloating and supports kidney health.

💚 Impact on Long-Term Conditions

* 🌸 Diabetes & Blood Sugar → Moong dal’s low glycemic index + fibre keeps sugar spikes under control.
* ❤️ Heart Health → Soluble fibre + plant protein help reduce bad cholesterol.
* ⚡ Weight Management → High protein keeps you full longer, curbing cravings.
* 🧠 Mental Energy & Focus → B vitamins + iron from moong dal boost brain function.

🔪Recipe Made Easy (with a little preplanning)**

* Just soak green gram (and rice if using) overnight or 6–8 hours. That’s your only prep!
* Grind → Spread → Sprinkle → Crisp it up!
* Serve with ginger chutney (Allam Pachadi) for that authentic Andhra punch.

⏳ Meal Prep Tip by Nive: You can soak and refrigerate green gram for up to 2 days. Grind fresh batter when needed = quick, wholesome meal on busy mornings.

🌱 **Nive’s Hops Section** 🌱
Think of each bite of Pesarattu as a small hop towards:

* Better metabolic health
* Stronger immunity
* Balanced energy through the day
* And yes, guilt-free indulgence (because healthy food should feel joyful 💃)

✅ Serving Suggestion: Pair it with coconut chutney or tomato chutney for variety. If you’re aiming for maximum gut and immunity benefits, go with the traditional **Allam Pachadi** (ginger chutney).

✨ Simple, soulful, and science-backed — that’s the ** With Nive way!

18/09/2025

🌶️ Nourish with Nive Special – Momos ki Jaan Chutney (Street Style Masala Maar Ke!)🥟🔥

🥗 Ingredients

For Boiling Base:

* 1 cup paani (arre paani hi daalna hai, Coke nahi 😜)
* 2 tamatar (rough cut, insta filter ki zaroorat nahi)
* 6–8 sukhe lal mirch (jitna spicy mood ho, utna daal do 🌶️)
* 4–5 garlic ke cloves (kyunki vampire bhi door rahen!)
1 inch adrak (thoda teekha attitude dene ke liye)

For Sauce Tadkafied Version:

* 1 tbsp tel (desi tadka ka asli hero)
* Namak – taste buds ke hisaab se
* 1 tbsp tomato sauce (thoda swag dene ke liye 🍅)
* 1 tsp sirka (vinegar… yaani khatti meethi love story 😏)
* 2 tbsp spring onion (green onion = chutney ki hairstyle 🥗)

🔪 Method – Step by Step (Thoda Drama ke Saath)

1. Boil Base
Ek pan mein paani, tamatar, lal mirch, garlic aur adrak daalo.
6–7 min tak boil karo jab tak tamatar soft aur mirchi pighalne na lage.
Thoda cool hone do (chutney bhi gussa thoda kam kare 😇).

2. Grind It Like Beckham ⚽
Sab mixy mein daal do aur ekdum smooth paste bana lo.
(Warning: paste banate waqt mirchi ka steam don't smell… warna nose yoga free mein ho jayega 😅)

3. Sauce Cook Karo
Ek pan mein tel garam karo.
Usme ground paste daal ke namak, tomato sauce, aur sirka daalo.
2–3 min tak pakaao jab tak chutney thodi thik thak ho jaye.

4. Finish with Swag 💃
Spring onion ke chopped greens daalo.
Mix karo aur flame off.
Ab isko garma garam momos ke saath serve karo – steamed ho ya fried, dono ke bestie yeh chutney hai! 🥟❤️

✅ Pro Tip by Nive 🌶️:**
Agar zyada tangy lag rahi ho, thoda sugar daal do - life aur chutney dono balance mein rehni chahiye na! 😉

18/09/2025

“Chaat jo healthy bhi hai aur hatke bhi – yeh hai Makhana Bhel ka magic!”
Watch out for this space for Chataka Recipe

01/09/2025

Quinoa Vegetable Tikki Recipe

Ingredients (Makes 8–10 tikkis)

For the tikkis:
½ cup quinoa (uncooked)
1 cup water (for cooking quinoa)
1 medium potato boiled & mashed
½ cup mixed vegetables finely chopped (carrot, beans, capsicum, peas, corn)
2 tbsp onion finely chopped
1 tsp ginger-green chili paste
2 tbsp coriander leaves – finely chopped
½ tsp cumin powder
½ tsp red chili powder (adjust to taste)
½ tsp garam masala
½ tsp chaat masala (optional, for tanginess)
1 tbsp roasted besan (gram flour) or breadcrumbs – for binding
Salt – to taste
1–2 tsp lemon juice
2–3 tbsp oil

🪜Instructions
Rinse quinoa thoroughly in water to remove bitterness.
2. In a pan, add ½ cup quinoa + 1 cup water + pinch of salt.
3. Cover and cook on medium heat until quinoa turns soft and fluffy (about 12–15 mins).
4. Spread on a plate and let it cool completely.

1. Steam or boil chopped vegetables until just tender. Drain excess water.
2. In a large mixing bowl, add:
Cooked quinoa Mashed potato Steamed vegetables Onion, ginger-chili paste, and coriander leaves
3. Add all spices, roasted besan/breadcrumbs, lemon juice, and salt.
4. Mix everything well until the mixture binds together.
If too stick add a little more roasted besan/breadcrumbs.
If too drysprinkle a little water.

1. Grease your hands and shape the mixture into small round or oval tikkis.

2. Place them on a plate and refrigerate for 15 minutes. (Helps them stay firm while frying.)

🍳 Shallow fry
Heat 2–3 tbsp oil on a non-stick pan.
Place tikkis and cook on medium flame until golden and crisp on both sides.

⚗️Air fry / Bake
Preheat oven or air fryer to 190°C (375°F).
Brush tikkis lightly with oil.
Bake or air fry for 15–20 mins, flipping halfway.

👌 Serve hot with green chutney and sweet tamarind chutney. Can also be used as a healthy burger patty. Great for snacks, lunchboxes, or party starters.

👌Tips for Perfect Tikki

✨ Always cool the cooked quinoa completely before mixing prevents sogginess.
✨ Roast besan lightly for better flavor and binding.
✨ For extra crunch, coat tikkis lightly with breadcrumbs before shallow frying.
You can replace potato with sweet potato for a healthier twist

15/07/2025

Anxiety affects us all, but no one has to face it alone!

Join us this Friday at 6PM for a live workshop on managing anxiety, with practical tips and open kōrero. We’ll also touch on men’s mental health, an important part of the conversation.

We’re excited to have Adam Brown, from New Zealand Ethnic Social Services, sharing valuable knowledge. With his diverse experience working in ethnic communities, Adam brings important insights to this discussion.

We encourage everyone to tune in if they can. iIt’s free, live on Facebook, and open to all.

Let’s learn, share, and support each other 💬💙

📅 Date: Friday 18th July 2025
⏱️ Time: 6PM
📍Location: Facebook Live

al

Anxiety affects us all, but no one has to face it alone!

Join us this Friday at 6PM for a live workshop on managing anxiety, with practical tips and open kōrero. We’ll also touch on men’s mental health, an important part of the conversation.

We’re excited to have Adam Brown, from New Zealand Ethnic Social Services, sharing valuable knowledge. With his diverse experience working in ethnic communities, Adam brings important insights to this discussion.

We encourage everyone to tune in if they can. iIt’s free, live on Facebook, and open to all.

Let’s learn, share, and support each other 💬💙

📅 Date: Friday 18th July 2025
⏱️ Time: 6PM
📍Location: Facebook Live

20/06/2025

Easy Creamy and Buttery Sauces Taste way better than bottled sauces.

1. PEANUT SAUCE
1/2 CUP PEANUTBUTTER
2 tbsp SOY SAUCE
2 tbsp RICE VINEGAR
2 TBSP honey
3 TBSP WARM WATER
1 TSP SRIRACHA SAUCE

Mix everything and ready to serve.

2. HONEY MUSTARD
1/2 cup mayonnaise
1 Tbsp Dijon mustard
1 tsp yellow mustard
3 tbsp honey
1/4 tsp garlic powder
1/4 tsp paprika

Mix everything and ready to serve.

3. SATAY SAUCE
1/2 cup peanut butter
1/2 cup coconut milk (boiled)
1/4 cup warm water
2 tbsp soy sauce
2 tbsp red curry paste
1 lime - juiced
1 tsp brown sugar

In a saucepan, add coconut milk, let it boils. Tutn off heat. Add the rest of the ingredients and mix well till combine. Serve warm.You can store in refrigerator up to 3 days. Enjoy !

02/06/2025

Ragi Millet Idli Sandwich

(Makes 8 sandwiches | Prep time: 15 mins | Steam time: 10–12 mins)

Ingredients:

For Ragi Idli Batter:

1/2 cup ragi flour (finger millet)
1/2 cup idli rava or soaked suji (semolina)
1/2 cup curd (slightly sour)
1/4 tsp baking soda or ENO fruit salt
Salt to taste
Water to adjust consistency

For Filling:
1/2 cup grated carrot
1/2 cup grated cucumber
2 tbsp chopped coriander
2 tbsp beetroot hummus or hung curd mixed with beetroot puree
Salt + black pepper to taste

Instructions:

Step 1: Prepare Idli Batter

1. In a bowl, mix ragi flour, idli rava, curd, and salt.
2. Add water to get a thick idli batter consistency.
3. Just before steaming, add baking soda/ENO and mix gently.

Step 2: Steam Idlis

1. Grease idli moulds and pour batter into each cavity (fill halfway).
2. Steam for 10–12 mins or until a toothpick comes out clean.
3. Cool and remove the idlis.

Step 3: Prep the Filling

1. In a bowl, mix grated carrot, cucumber, coriander, salt, and pepper.
2. Optional: Chill this mix for freshness.

Step 4: Assemble Sandwich

1. Take one ragi idli as base, spread beetroot hummus or hung curd.
2. Add a layer of veggie filling.
3. Top with another idli to form a sandwich.
4. Garnish with coriander or sesame seeds (optional).

Tips:

Serve with mint chutney or peanut curd dip.
You can also stuff them with paneer bhurji or avocado mash.
Store steamed idlis in a hot box to keep soft until assembling.

29/05/2025

Beetroot Chickpea Cutlet Recipe
(Hinglish)

Ingredients (सामग्री):
Boiled Chickpeas (उबले हुए चने) – 1 cup (or use canned)
Grated Beetroot (कद्दूकस की हुई चुकंदर) – 1 medium
Boiled Potato (उबला आलू) – 1 medium (mashed)
Ginger-Garlic Paste (अदरक-लहसुन पेस्ट) – 1 tsp
Green Chili (हरी मिर्च) – 1, finely chopped
Coriander Leaves (धनिया पत्ता) – 2 tbsp, chopped
Garam Masala (गरम मसाला) – 1/2 tsp
Roasted Cumin Powder (भुना जीरा पाउडर) – 1/2 tsp
Red Chili Powder (लाल मिर्च पाउडर) – 1/2 tsp
Salt (नमक) – to taste
Oats (ओट्स) – 1/2 cup (for binding and coating)
Oil (तेल) – for shallow frying or baking

Instructions (विधि):
1. Mash and Mix (मिश्रण तैयार करें):
In a bowl, mash chickpeas and potato.
- Add grated beetroot, ginger-garlic paste, green chili, coriander, and all dry spices.
- Mix in oats and combine everything into a dough-like consistency.

2. Shape the Cutlets (कटलेट्स बनाएं):
- Take small portions of the mixture and shape into round or oval tikkis.
- Coat lightly with more oats for extra crispiness.
3. Cook (पकाएं):
- For shallow fry/ Airfry : Heat a non-stick pan with a little oil and cook on medium flame until crisp and golden on both sides.

- For baking: Preheat oven to 200°C and bake for 15–20 minutes, flipping halfway through.

- Air Fryer Option: Air fry at 180°C for 10–12 minutes.

26/05/2025

Yes — you can eat those cauliflower leaves! And they make a super tasty, super thrifty pesto 🙌🥬

It’s bold, zesty, and perfect for pasta, sandwiches, roast veggies and dipping 💚

♻️ This one’s a big win for compleating — eating every edible bit of your veg, which means there's and nothing is wasted!

Want to give it a go? Check out the full Cauliflower Leaf Pesto recipe below 👇

INGREDIENTS
1 cup of sunflower seeds
2 cups of green cauliflower leaves
1 cup olive oil
Juice of 1 lemon
1 clove of garlic
Salt and pepper to taste

METHOD
1. Preheat your oven to 180°C.
2. Spread the sunflower seeds onto a baking tray and toast in the oven until golden (about 7-10 minutes). Remove from oven and allow to cool.
3. Remove the green cauliflower leaves from the stalk.
4. Blanch the leaves in boiling water for 90 seconds then refresh in a bowl of iced water. Drain well.
5. Place the leaves, seeds, olive oil, lemon juice and garlic into a blender or food processor and puree to a smooth paste. Season with salt and pepper.

TIP
Depending on the size on the cauliflower, you may need two heads of cauliflower to get two cups of leaves. If you only have one cup, halve the other ingredients.

25/05/2025

A dish to impress at your next potluck or shared table?
This broccoli tabbouleh with creamy hummus and a zingy pomegranate molasses dressing is your answer.🥦
Fresh, crunchy, colourful, and made with broccoli and baby spinach 👇👩‍🍳

Broccoli Tabouleh with Hummus & Warm Pita

Ingredients
• 1 head broccoli
• 1 punnet cherry tomatoes, halved
• ½ cucumber, chopped
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 spring onions, chopped
• ½ cup pomegranate seeds
• 1 cup chickpeas, drained and rinsed
• 2 handfuls baby spinach, chopped

Dressing
• 3 tbsp pomegranate molasses
• 4 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

To Serve
• 400g original flavour hummus
• Toasted pita bread, cut into Triangles

Method
1. Roughly chop the broccoli or pulse it in a food processor until it resembles
couscous.
2. In a large bowl, combine the broccoli, chickpeas, pomegranate seeds, spring
onions, parsley, mint, cucumber, tomatoes, and spinach.
3. Whisk together the dressing ingredients in a small bowl, then pour over the
salad. Toss well and season to taste with salt and pepper.
4. Spread the hummus across a large serving plate or platter. Spoon the tabouleh
over the top and scatter with extra herbs and pomegranate seeds.
5. Serve with warm, toasted pita triangles on the side.

23/05/2025

Khasta Atte Ke Shakar Pare

Ingredients
½ cup (100g) jaggery
1/3 cup + 2 tablespoons (110ml) water
2 cups (250g) whole wheat flour/atta
3 tablespoons semolina/suji
¼ cup (60ml) clarified butter/ghee
oil for frying

Steps In Making Atta Shakarpara

1) In a pan over medium flame add roughly chopped jaggery and water and keep stirring till the jaggery dissolves completely. Now keep it aside and let it come down to room temperature.

2) In a large bowl add whole wheat flour, semolina and mix well.

3) Now add ghee and rub the mixture together. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.

4) To make the dough, add the jaggery water into two parts and knead for 5-6 minutes and make a firm dough. Cover it with a lid and let it rest for 30 minutes.

5) Divide the dough into 2 equal parts and form round balls/peda.

6) On a plain surface roll thick chapatis with a rolling pin and then cut them into small square, rectangle or diamond shape. Similarly make all the shakar paras.

7) To fry the shakar paras heat the oil on medium flame. Now carefully add the shakarpara and fry them on low – medium flame for 7-8 minutes till it gets a golden colour crust. They will become slightly large in size after frying and form small layers.

8) Remove the fried wheat shakarpara’s on a tissue paper and let them cool down