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NouRish with NiVe "Mind, Body & Soul"

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NouRish with NiVe "Mind, Body & Soul"

NouRish MindBodySoul is a holistic wellbeing space led by NZ Reg. Food is more than fuel, health is more than numbers, Wellbeing-deeply personal

Nutritionist, Lifestyle Medicine Practitioner to reconnect with Your own being, take charge of total health. Helping people to help themselves. This is a holistic platform to address your total healh and wellbeing. Life is all about balance. it is the balancing act between your Mind Body and Soul Connection. As one is not enough without other and to.live a quality of life we contienously need to b

alance this act and play between all these domains. We are here to help and support you build your own sync, your own balance to maintain this Balancing Act today, everyday. Reach out and connect with us to help you to help yourself.

28/03/2026

Perfect Sabudana Khichdi
Ingredients

1 cup sabudana
1 cup water
¾ cup peanuts
2 tablespoons ghee/clarified butter
1 teaspoon cumin seeds
2 green chillies finely chopped
2 medium potatoes
12-14 curry leaves
¼ teaspoon sugar
salt to taste
1 tablespoon lemon juice
2 tablespoons fresh coriander

Steps In Making

1)Wash sabudana 3-4 times to remove the excess starch and soak it in water. Now let it soak for 5-6 hours or preferably overnight.

2)Once done the sabudana will soak all the excess water and double in size.

3)In a pan dry roast the peanuts for 3-4 minutes on medium heat. To remove the skin, place the peanuts on a clean kitchen towel and gently rub them. Now grind them in a mixer grinder till it gets a coarse texture.

4)To make the sabudana khichdi heat ghee in a pan and then add cumin seeds and green chillies, sauté for few seconds.

5)Now add chopped potatoes and cook for 3-4 minutes or until they are perfectly cooked and gets a light golden brown colour. Now add the curry leaves and mix again.

6)Further add the soaked sabudana, roasted and crushed peanuts, salt and sugar. Mix till everything is well combined. Now cover the sabudana khichdi with a lid and let it cook on medium to low heat for 4-5 minutes. Once done, sabudana will turn translucent.

7)Lastly add the lemon juice and fresh coriander. Switch off the flame and cover it with a lid and let the sabudana khichdi rest for 5 minutes before serving.

8)Sabudana khichdi is ready. Serve hot.

Please note I have already shared a recipe video of the same on all my social media pages. You can always check that too. Enjoy ❤️🤗

26/03/2026

Amritsari Chole Kulche. The secret to the authentic, deep-colored Amritsari chole is boiling the chickpeas with tea bags and using a blend of dark roasted spices like anardana (pomegranate seeds).
Ingredients
For the Amritsari Chole:
* 1 cup Dried white chickpeas (Kabuli chana), soaked overnight
* 2 Black tea bags (for the rich dark color)
* 2 Bay leaves & 1 black cardamom (for boiling)
* 2 medium Onions (finely chopped)
* 2 medium Tomatoes (pureed)
* 1 tbsp Ginger-garlic paste
* 2-3 Green chilies (slit)
* 2 tbsp Chole masala powder
* 1 tsp Anardana powder (dried pomegranate seed powder)
* 1 tsp Roasted cumin powder
* 1 tsp Red chili powder & 1 tsp Coriander powder
* 2 tbsp Oil or Ghee
* Salt to taste
For the Kulcha (Soft Flatbread):
* 2 cups All-purpose flour (Maida)
* ¼ cup Plain yogurt
* ½ tsp Baking powder & ¼ tsp Baking soda
* 1 tsp Sugar & ½ tsp Salt
* 2 tbsp Oil
* Warm water (for kneading)
* Garnish: Fresh coriander leaves, cumin seeds (or nigella seeds), and butter for smearing.
Instructions
1. Boil the Chickpeas
* Drain the soaked chickpeas and rinse them well.
* In a pressure cooker, add the chickpeas, tea bags, bay leaves, black cardamom, a pinch of salt, and enough water to submerge them by an inch.
* Pressure cook for about 4-5 whistles on medium heat until the chickpeas are completely soft and melt in your mouth. Discard the tea bags and whole spices. Keep the dark water.
2. Make the Chole Masala
* Heat oil or ghee in a deep pan. Add the chopped onions and sauté until golden brown.
* Add the ginger-garlic paste and slit green chilies. Sauté for another minute until fragrant.
* Pour in the tomato puree and cook until the oil starts to separate from the edges.
* Lower the heat and add the chole masala, anardana powder, roasted cumin, red chili, and coriander powder. Sauté the dry spices for a minute.
3. Simmer the Chole
* Add the boiled chickpeas along with their dark cooking water to the pan.
* Mash a few chickpeas with the back of your spoon to naturally thicken the gravy.
* Let it simmer on low heat for 10-15 minutes so the flavors meld together. Adjust salt and consistency as needed.
4. Prepare the Kulcha Dough
* In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
* Add the yogurt and oil, mixing it into the flour into a crumbly texture.
* Gradually add warm water and knead it into a soft, smooth dough. Cover with a damp cloth and let it rest for at least 1 hour.
5. Roll and Cook the Kulchas
* Divide the rested dough into equal-sized balls.
* Roll a ball into an oval or round shape (not too thin). Sprinkle some chopped coriander and cumin seeds on top, giving it one final roll so they stick to the dough.
* Brush the back side of the rolled kulcha lightly with water.
* Place the water-side down onto a hot tawa (griddle). The water will make it stick.
Once bubbles appear on the top, flip the tawa upside down over the direct flame to roast the top side until golden spots appear. (Alternatively, just flip the kulcha and cook both sides on the tawa like a paratha).
Smear generously with butter.

15/03/2026

✨🧿 Pani Puri Margarita Glasses.
This elegant presentation turns India's favorite street food into a stunning cocktail-party centerpiece. The spicy mint water is sipped from a rimmed glass, followed immediately by eating the stuffed puri.

✨🧿Pani Puri Margarita Glasses
Prep time: 20 minutes | Assembly time: 5 minutes | Servings: 4-6 glasses
Ingredients
🧿✨For the Teekha Pani (Spicy Mint Water):
* 1 cup fresh mint leaves, tightly packed
* 1/2 cup fresh cilantro leaves
* 2-3 green chilies (adjust to your heat preference)
* 1-inch piece of ginger, peeled
* 1 tbsp seedless tamarind paste
* 1 tsp roasted cumin powder
* 1 tsp black salt (kala namak)
* 1 tsp chaat masala
* 3 cups ice-cold water
* 2 tbsp crispy boondi (tiny fried gram flour balls)
For the Glass Rim:
* 1 tbsp Kashmiri red chili powder
* 1 tbsp chaat masala
* 1 tsp sea salt
* 1 lime wedge
For the Puri and Filling:
* 4-6 crisp puris (store-bought or fried at home)
* 1 large potato, boiled, peeled, and finely mashed
* 1/2 cup boiled black chickpeas (kala chana) or sprouted moong beans
* 1/4 tsp chaat masala
* 2 tbsp sweet tamarind-date chutney
* Fresh cilantro and pomegranate arils for garnish
Instructions
✨Blend the Spicy Base: In a blender, combine the mint leaves, cilantro, green chilies, ginger, tamarind paste, roasted cumin powder, black salt, and chaat masala. Add about 1/4 cup of water and blend into a smooth, vibrant green paste.
✨Dilute and Chill: Transfer the green paste into a large pitcher. Pour in the 3 cups of ice-cold water and stir well. Taste and adjust the salt or tanginess if needed. Stir in the crispy boondi. Keep this pitcher in the refrigerator until you are ready to serve.
✨Prepare the Filling: In a small bowl, mix the mashed boiled potato with the boiled chickpeas. Sprinkle with a little chaat masala and salt to taste.
✨Prep the Margarita Glasses: On a small, shallow plate, mix the Kashmiri red chili powder, chaat masala, and sea salt. Take a margarita or coupe glass and run the lime wedge around the outer rim. Dip the wet rim into the spice mix to create a striking, fiery crust.
✨Pour the Teekha Pani: Carefully pour the chilled spicy mint water into the rimmed glasses, filling them about three-quarters of the way full.
✨Stuff the Puris: Gently crack a small hole in the top of each crisp puri. Add a small spoonful of the potato-chickpea mixture into the puri. Drizzle a little sweet tamarind chutney inside.
✨Assemble and Serve: Carefully balance the stuffed puri on the rim of the glass. Garnish the puri with a tiny sprig of fresh mint or cilantro and a couple of pomegranate arils. Instruct your guests to eat the stuffed puri in one bite, and chase it with a sip of the icy, spicy water from the glass.

08/02/2026

Power of kitchen..
Some drinks to consider in this Summertime in NZ & globe 🌍

18/01/2026

is not Universal. It is .

Contact MNSV Health Consultant

17/01/2026

Looking forward to your outlook...

16/01/2026

🦋 Ingredients
1 cup fresh coconut water (or plain, unsweetened coconut water)
Juice of ½–1 fresh lemon (to taste)
½–1 tsp raw honey (optional)
Pinch of sea salt or Himalayan pink salt (optional, for electrolytes)
Ice cubes (optional)

🦋 How to Make
Pour the coconut water into a glass.
Squeeze in the fresh lemon juice.
Add honey if you want slight sweetness.
Add a tiny pinch of salt (optional).
Stir well and add ice if desired.
Drink fresh for best benefits.

🦋 Best Time to Drink
🌞 Morning on an empty stomach for hydration and digestion
💪 After workouts for natural electrolytes
Midday to refresh and boost energy

🦋Optional Add-Ins
A few mint leaves 🌿
A pinch of ginger powder or fresh ginger
A dash of chia seeds (soaked)
Gond (soaked)

15/01/2026

🌿 | Soulful Halwas for Lohri & Makar Sankranti ✨Where tradition meets mindful nourishment*

Happy Lohri and Makar Sankranti 🌺
✨Festivals that celebrate harvest, warmth, gratitude, and community. Halwa, in its many avatars, isn’t just dessert; it’s memory, ritual, and love stirred slowly. When eaten with awareness and moderation, even rich, ghee-kissed foods can belong to a **healthy, soulful food journey**.

✨Authentic, Soulful Halwas,with a nutritional lens and traditional wisdom staying true to flavour while honouring balance.

🥕 Gajar ka Halwa
Winter warmth | Gut-loving | Antioxidant-rich

✨ Why it nourishes: Red carrots are rich in **beta-carotene**, supporting eye, skin, and immune health. Slow-cooking in milk enhances bioavailability of fat-soluble nutrients. Ghee, used mindfully, supports digestion (Agni) in winter.

✨Ingredients
* 1 kg red carrots, finely grated
* 1 litre full-cream milk
* ½ cup ghee
* ¾–1 cup sugar (adjust to taste)
* 1 tsp cardamom powder
* 2 tbsp chopped almonds, cashews, pistachios

✨Method
1. Cook carrots and milk on medium flame until milk reduces and carrots soften.
2. Add ghee; sauté till glossy and aromatic.
3. Stir in sugar; cook till moisture evaporates.
4. Finish with cardamom and nuts.

✨Traditional Tip: No khoya needed just time and patience. Create depth, not shortcuts.

🍯 Suji ka Halwa
Temple-style | Comforting | Easy to digest

✨Why it nourishes:
Fine semolina is gentle on the gut when roasted properly. Ghee enhances satiety and slows sugar absorption. Often offered in temples for its grounding quality.

✨Ingredients
* 1 cup fine suji
* ½ cup ghee
* 1 cup sugar
* 3 cups water
* ½ tsp cardamom powder
* Few saffron strands
* Nuts for garnish

✨Method
1. Roast suji in ghee on low flame until golden and fragrant.
2. Separately boil water, sugar, and saffron.
3. Slowly add hot syrup to suji, stirring continuously.
4. Cook till ghee separates.
5. Add cardamom and nuts.

✨ Texture Cue: Soft, glossy, grainy - never sticky

🌼 Moong Dal Halwa - Protein-rich powerhouse | Winter restorative | Festive indulgence ✨

✨Why it nourishes: Moong dal provides plant protein, iron, and B-vitamins. Slow roasting improves digestibility. Traditionally recommended in colder months for strength and recovery.

✨Ingredients
* 1 cup yellow moong dal (soaked 5–6 hrs)
* 1 cup ghee
* ¾–1 cup sugar
* 1 cup milk
* ½ tsp cardamom powder
* Saffron & chopped nuts

✨Method
1. Grind soaked dal into a coarse paste (no added water).
2. Heat ghee; add dal paste.
3. Roast on low flame for 30–40 minutes, stirring patiently.
4. When aromatic and ghee releases, add milk; cook till absorbed.
5. Add sugar, cardamom, saffron.
6. Cook till rich and glossy.

Dadi Nani's Wisdom: Colour deepens naturally. Don’t rush just devotion.

🌾 Atta ka Halwa (Kada Prasad Style)
Grounding | Soul-soothing | Sacred simplicity*

✨ Why does it nourish:
Whole wheat offers complex carbs and fibre. Kada Prasad is about equality - simple ingredients, slow cooking, and deep nourishment.

✨Ingredients
* 1 cup whole wheat flour
* 1 cup ghee
* 1 cup sugar
* 2 cups water
* ½ tsp cardamom powder
* Nuts (optional)

✨Method
1. Roast atta in ghee on low flame till deep golden and nutty.
2. Boil water and sugar together.
3. Slowly add syrup to atta, stirring continuously.
4. Cook till thick, glossy, and aromatic.
5. Finish with cardamom.
✨Taste Note: Deep, earthy, melt-in-mouth comfort.

🌸 Gentle Reminder from Nourish with Nive

Food is not just fuel-it’s emotion, culture, and connection. Enjoy these halwas mindfully, insmall portions, paired with movement, hydration, and gratitude. There is space for indulgence when balance leads the way.

Moderation is the key. Tradition is the soul. Nourishment is the intention.

Wishing you warmth, abundance, and sweet beginnings ✨Nourish with Nive 💛
staying .

22/11/2025

🤍🐔 White Chicken Biryani – Subtle, Royal & Soul-Comforting**

**Biryani Masala (Homemade, Fresh & Fragrant) Ingredients:

* ½ tbsp fennel seeds (saunf)
* ½ tbsp coriander seeds (dhania)
* 4–5 green cardamoms
* ¼ piece nutmeg (jaiphal)
* ½ mace (javitri)

Method:

1. Sab spices ko ek saath grind karke fine powder bana lo — *yeh hi biryani ka royal touch hai.*

**Chicken Marination (Juicy, Tender & White Gravy Style) Ingredients:

* 500g chicken
* 1 tsp salt
* 1.5 tbsp ginger–garlic paste
* ½ cup curd (dahi – creamy & fresh)
* ½ tsp garam masala
* ½ tsp chaat masala
* Paste of 5–6 green chillies
* Prepared biryani masala

Method:

1. Sab ingredients chicken mein add karo. Achhe se massage karke mix kar lo.
2. 30 minutes ke liye marinate hone do — *jitna rest, utna zabardast flavour.*

Biryani Gravy (White, Aromatic & Comforting) Ingredients:

* ½ cup oil
* Whole Spices:

* 1 black cardamom
* 1 cinnamon stick
* 3–4 cloves
* 3 green cardamoms
* 2 bay leaves
* ½ tsp cumin seeds
* ½ tsp black cumin (shahi jeera)
* ½ tsp black peppercorns
* 1 onion (thinly sliced)
* ½ tsp chicken powder

Method:

1. Oil garam karke whole spices daalo — *khushboo hi dil jeet legi*.
2. Onions ko light golden tak sauté karo.
3. Marinated chicken daal ke mix karo.
4. Chicken powder add karo. High flame pe 3–4 minutes bhuno till colour changes.
5. Ab vessel ko cover karke 8–10 minutes low flame pe cook hone do.

Rice Preparation (Fluffy, Long-Grain & Fragrant) Ingredients:

* 400g basmati rice
* 2 litres water
* Whole Spices:

* 1 tsp shahi jeera
* 2 bay leaves
* 1 cinnamon
* 2 green cardamoms
* 1.5 tbsp salt
* 1 tbsp oil
* Juice of half lemon

Method:

1. Rice ko 3–4 baar wash karke 30 minutes soak kar lo.
2. Water mein spices, salt, oil & lemon daal ke boil karo.
3. Soaked rice add karo & 70% tak cook hone do.
4. Strain rice and keep aside.
5. ¼ cup rice ka water reserve kar lo — *yeh steam mein extra magic karega.*

Assembling the White Biryani (Layering of Love 🤍✨) Ingredients:

* Chopped coriander
* Fresh mint leaves
* 2–3 green chillies
* Birista (fried onions)
* ¼ cup rice water
* 1 tbsp kewra water
* 1–2 tbsp ghee

Method:

1. Chicken gravy ke upar rice ka ek even layer spread karo.
2. Coriander, mint, chillies aur birista sprinkle karo — *yeh hi aroma ka powerhouse hai.*
3. Rice water, kewra water aur melted ghee drizzle karo.
4. Vessel ko ek tawa ke upar rakh kar dum lagao.
5. Lid ko heavy weight se seal karo.
6. 2–3 mins high flame, phir 15 mins low flame.
7. Flame band karke 15 mins rest karne do *yahi biryani ka asli dum hai.*
8. Serve with cool, refreshing raita.

19/11/2025

💛✨ **🌶🧀 Nourishing Chilli Paneer – Desi Style with a Modern Twist**

*Ingredients:**

* 200g *paneer* (cut into soft cubes)
* ½ tsp salt
* ½ tsp Kashmiri red chilli powder
* ½ tsp ginger–garlic paste
* ½ cup cornflour
* Oil for deep frying

For Stir-Fry & Sauce:

* 2–3 tbsp oil
* 2 tbsp finely chopped garlic
* 1 tbsp finely chopped ginger
* 2 green chillies (slit or chopped)
* ½ onion (roughly chopped)
* ½ each red, yellow & green capsicum
* ½ tbsp red chilli paste
* 1 cup water
* ½ tbsp dark soya sauce
* 1 tsp white vinegar
* ½ tsp salt
* 1 tsp aromat powder
* ½ tsp black pepper powder
* ½ tbsp sugar
* **Cornflour slurry:** 1 tbsp cornflour + 2 tbsp water
* Spring onion greens for garnish

Method (Hinglish, Nourishing Style)

1. Sabse pehle, cut the paneer into soft cubes.
2. Add salt, Kashmiri mirch and ginger–garlic paste. Mix gently like you’re coating it with love.
3. Sprinkle cornflour and coat the paneer evenly. Let it rest 10 minutes — *flavours soak ho jaayein*.
4. Deep fry the paneer on medium heat until light golden. Keep aside.
5. Heat 2–3 tbsp oil in a pan.
6. Add garlic and sauté till golden — *iska aroma hi dish ko lift de deta hai*.
7. Add ginger and give it a quick sauté.
8. Add green chillies and sauté for a few seconds.
9. Add onion and capsicum. Stir on high flame for that perfect crunch.
10. Add red chilli paste and mix well.
11. Pour in water, soya sauce, vinegar, salt, sugar, black pepper, and aromat powder. Let it come to a gentle boil.
12. Add the cornflour slurry and cook till the sauce becomes glossy and thick.
13. Add fried paneer and coat it beautifully in the sauce.
14. Garnish with spring onion greens.
15. Serve garma-garam with steamed rice or fried rice — *apna comfort bowl ready!

17/11/2025

Homemade “Mounjaro” Drink with Pink Salt....Ingredients

3 cups of water

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon apple cider vinegar

¼ teaspoon pink Himalayan salt

¼ teaspoon ground ginger

Must express something to keep getting my recipes.... Thank you

20/10/2025

Happy, Healthy and Blessed Deepawali to you and yours

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