Curry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15

RED RADISH N ITS GREENS

by Hearty Food Talks
written by Hearty Food Talks

RED RADISH N ITS GREENS

Radish is an edible vegetable root with a pungent, sweet taste. Because of the presence of a wide variety of nutrients, radish makes an ideal dish for raw and cooked consumption. Some of the benefits of eating radish include good digestion, and weight loss.

Radish leaves are loaded with calcium, iron, folic acid, phosphorous, and vitamin C, which help manage many body functions. In addition, the high fiber of radish leaves helps relieve constipation. These leaves increase immunity, reduce fatigue, and act as a diuretic too.

Ingredients

  • 2 bunches Red Radish
  • 1 tsp. Olive Oil (for seasoning)
  • 1/4 tsp. Fenugreek Seeds
  • 1/2 tsp. Carom Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Pink Salt

Fresh bunches of gorgeous red radishes.

Separated and nicely washed radish greens.

Radishes to be trimmed, washed, and chopped.

Chopped radishes and its greens.

In a wide pan, on a low-medium heat, season the radishes in olive oil, fenugreek seeds, carom seeds, Asafetida, turmeric, and red chili powder.

Increase the heat to medium or medium-high. Start mixing radishes into the seasoning

Keep stirring the radishes until slightly done.

Finally, add the chopped radish greens. Give a quick stir on medium-high heat and its ready to serve.

Super yummy radish n its greens are ready to serve as a side or warm salad.

Notes: 

Radish is one of my most favorite root vegetables. Plus so many precious memories associated with it. I remember my dad picking up, washing, and eating the whole white carrot from the fresh vegetables basket (whenever he is off from his work). 

Again, the day I was leaving for US from India, my mom asked me for my favorite recipe. I asked for radish and she made it along with bottle gourd or Lauki or Ghiya Kofta, and and my most favorite Cucumber Raita or yogurt. 

The recipe is very easy to create. Only the cleaning, washing, and chopping takes it own time.

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Breakfast RecipesKids Friendly RecipesNo BakeQuarantine 15

GREEN LENTILS N THIN CRUST PERSONAL PIZZA

by Hearty Food Talks
written by Hearty Food Talks

GREEN LENTILS N THIN CRUST PERSONAL PIZZA

Why pizza is called pizza?

Some etymologists suggest it is related to the Lombardic word bizzo or pizzo, which means mouthful, and is related to the English word bite. 

Ingredients

  • 1/2 cup Split or Whole Green Lentils Batter
  • (soaked, and grinded with ginger, green chili, turmeric, cumins, asafetida, and salt  into a slightly coarse paste).
  • 4 tbsps HEKKA Tomato Sauce 
  • 1/4 medium Red Onion (finely chopped)
  • 1/4 small Yellow Bell Pepper (diced)
  • 1 tbsp. Fresh Coriander Leaves (finely chopped)
  • 1/4 Green Chili (optional)
  • A good pinch of Black Pepper Powder

HEKKA Tomato Sauce!

Finely chopped veggies 🧅🫑

Green lentils batter

Pour and spread about a half cup of batter on a nonstick pan, over medium heat.

Spread the veggies (onion, bell pepper, and coriander) on top of the lentils pizza base.

Using an extra batter, make the veggies stick to this lentil pizza base.

Turn the well-done, crisp, and golden lentils pizza base upside down.

Apply a good amount of Tomato Sauce 🍅

Spread the veggies evenly on top of the tomato sauce.

Finally, the grated Parmesan cheese 🧀

Cover the lid, adjust the heat to low, and let it cook for about 3 to 5 minutes.

After 5 mins, open the lid, and our melt-in-the-mouth Personal Pizza is ready to serve.

Here, it makes a perfect meal! 😊

Notes: 

The Recipe Is Inspired By Premium Quality Egyptian Tomato Sauce from HEKA

For an extra crispness, we may try adding  a little rice flour to the green lentils batter. Also, we may always use a variety of veggies and/or spices of our choice. For example, broccoli 🥦  is one of my favorites. 

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Kids Friendly RecipesWeight Management

PAN SEARED BRUSSELS SPROUTS

by Hearty Food Talks
written by Hearty Food Talks

PAN SEARED BRUSSELS SPROUTS

These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.

Brussel sprouts are high in calcium, potassium and has zero saturated fat. So, load up on these sprouts to lose weight. Make sure you don’t overcook your Brussel sprouts, as they tend to lose their vitamin C content very easily. 

Ingredients

  • 1 small bag Fresh Brussels Sprouts 
  • 2 cloves of Garlic
  • 1 to 2 tsps. Olive Oil (optional)
  • Pinch of Red Chili Powder
  • 1/4 tsp. Black Pepper Powder
  • Pink Salt (very light)

Nicely washed Brussels Sprouts.

Trim the stems and pull up the outer leaves to get the tender/clean Sprouts.

Cut each of the Sprout into two halves (bigger ones into quarters).

Add a little olive oil to the pan. Adjust the heat to medium. Start with garlic followed by the Brussels Sprouts.

After a good stirring, cover the pan with a lid. Turn the heat to low. Cook the Sprouts for about 2 to 3 minutes with a frequent stir.

Once the Brussels Sprouts are quite done. Stir-cook them on medium or medium-high heat, until golden brown.

Our beautifully pan seared Brussels Sprouts are ready to serve! Season it with some red chili powder, black pepper powder, and pink salt.

Notes: This is my favorite way of preparing the Brussels Sprouts as a side dish. Making even better with crunchy walnuts and dried cranberries. 

The other variations are pairing it with blue cheese. Or bake them up with freshly grated parmesan cheese and serve along a few fresh lemon slices.

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How toImmunity BoostersKeeper RecipesKids Friendly RecipesWeight Management

BASIL AND PINE NUTS PESTO

by Hearty Food Talks
written by Hearty Food Talks

BASIL AND PINE NUTS PESTO

The origin of Basil Pesto is from Genoa, the capital city of Liguria Italy, Pesto alla Genovese is made with fresh basil, garlic, pine nuts, salt, olive oil and hard cheese, traditionally Pecorino and Parmesan. Here, I‘ve created it with my homemade cheese (paneer).

Basil Pesto can be used as a dip, spread, with pasta, and mashed potatoes.

Ingredients

  • 2 cups Fresh Basil Leaves
  • 1/3 cup Pine Nuts
  • 1/4 cup Cheese (Homemade, Parmesan) 
  • 1/2 Fresh Lemon (juice)
  • 1 to 2 Garlic Cloves (as per our preference)
  • 1 to 2 tsps. Olive Oil (may skip)
  • 1/4 tsp. Red Chili Powder
  • 1/4 tsp. Black Pepper 
  • Pink Salt (as per our preference)

Dry roast the pine nuts until fragrant and there is a color change.

Place all of the main ingredients (basil leaves, garlic, pine nuts, olive oil, black pepper, red chili powder, and pink salt) at one place.

Homemade paneer (or Parmesan cheese)

Place the Basil leaves, garlic cloves, olive oil, and pine nuts in a small grinder jar.

Squeeze some fresh lemon juice.

May add salt, black pepper, and red chili powder at this point.

Grind it into a coarse or smooth paste.

Transfer it to a serving bowl or jar to store for later use.

Notes:

Basil Pesto has many variations but I like it with the pine nuts. This combination is absolutely soothing and delightful. 

Always make sure to taste the freshness of pine nuts before using them for the recipe.

I’ve used this Basil Pesto as a spread to create grilled Panini (grilled sandwich) for my family

Oats Bread

Homemade Paneer Slices

Onion Slices

Tomato Slices

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STIR-FRIED SPAGHETTI WITH VEGGIES

by Hearty Food Talks
written by Hearty Food Talks

STIR-FRIED SPAGHETTI WITH VEGGIES

Spaghetti with a plenty of fresh vegetables (ginger, garlic, onions, mushrooms, and color bell peppers) is very easy to create. It makes a healthy meal for all ages.  

Spaghetti –Italian origin, long and cylindrical in shape, thicker than noodles, made of wheat flour and water, and eaten with forks. 

Noodles -Originated in China, thin, long and cylindrical in shape, made of different ingredients, traditionally eaten with chopsticks.

Ingredients

  • 4 cups of Boiled Spaghetti 
  • 1/2 inch piece of Ginger
  • 1 to 2 Garlic Cloves (finely chopped)
  • 1/2 to 1 medium Red Onions
  • 1 cup Mushrooms (sliced) 🍄 
  • 2 to 3 cups Color Bell Pepper/Capsicum (juliennes) 🫑 
  • 1 cup Homemade Paneer (cubes)
  • 2 tbsps. Soy Sauce (low sodium)
  • 1 tbsp. Sriracha  
  • 1 tsp. White Vinegar (optional)
  • 1/2 tsp. Black Pepper Powder
  • 1/2 tsp. Pink Salt 
  • (as we are using Soy Sauce in the recipe)
  • 1 to 2 tsps. Olive Oil (for stir frying) 

Start stir-frying the nicely washed and dried mushrooms in olive oil, on a high heat.

Cook until half-done and golden brown.

Transfer the mushrooms to a separate bowl.

Use the same pan to stir-fry ginger, garlic, onions, and the color bell peppers.

Transfer the bell peppers to a bowl and set aside for later use in this recipe.

Turn off the heat and gently season the homemade paneer with some spices (red chili powder).

Boiled, rinsed (w/cold drinking water), and nicely drained spaghetti.

Finally, take the portions of all veggies and spaghetti (ready to use in the recipe) on a hot non-stick pan. Start adding the soy sauce, Sriracha, pepper, and salt. Stir them together on high heat and serve immediately!

Notes: 

Though we can start stir frying the vegetables and spaghetti one after another  but I have kept the veggies separately. Reason being everyone in my family has a personal preference of veggies and their quantities. Also less or more soy sauce/Sriracha. 

The above method makes me free from the kitchen and let all family members having some fun cooking 🧑‍🍳 

Here, we can add or skip any vegetables of our own preference. Broccoli, carrots, zucchini, snow peas, sprouts, green onions, and cabbage are some of my other favorite veggies  🥦🥕 

Thin Spaghetti (that has been used in this recipe)

Soy Sauce, Sriracha, Vinegar, Black Pepper, and Pink Salt.

Usually, I prepare a tiny bowl of white vinegar, with a finely chopped green chili, and salt. Adding a bit of this vinegar and chili takes the flavors to another level.

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EventsHow toWeight Management

REFRESHING BRUSCHETTA

by Hearty Food Talks
written by Hearty Food Talks

REFRESHING BRUSCHETTA

Bruschetta is a popular starter recipe from Italy. It consists of grilled bread rubbed with garlic and topped with olive and salt. Variations may include toppings of tomatoes, onions, vegetables, beans, and cheeses. In Italy, bruschetta is often prepared using a brustolina grill.

Ingredients

Homemade Paneer (Indian Cottage Cheese)

  • 1 large Tomato 
  • 1 small Red Onion
  • 5 to 6 Fresh Basil Leaves 
  • 2 tsps. Olive Oil
  • 1 tsp. Vinegar (Balsami/White Vinegar)
  • Mixed Italian Herbs
  • Black Pepper Powder
  • Pink Salt

Nicely washed veggies/herbs.

Finely chopped tomato, onion, basil, and homemade paneer.

Arrange the garlic bread on a baking sheet.

Golden brown toasted garlic bread (at 400 degrees F)

Olive oil, white vinegar, pepper, and salt to add to the veggies.

I’ve mixed them together and kept them separate from the veggies.

Assemble the bruschetta by placing cheese, tomato, onion, and basil on top of a crispy garlic bread. Top it with the seasoning oil.

Refreshing Bruschetta, bursting with the flavors of basil, tomato, and olive oil is ready to eat.

Notes:

Bruschetta is something, which everyone likes in my home. Garlic bread makes this recipe much easier. Throw the bread into the oven in one go and all done under 5 to 8 minutes. We may also toast a regular bread and brush it with garlic infused olive oil. Or a plain toast with a little grated garlic into the olive oil.

My fresh basil pot ❤️

We may use either garlic toast or five cheese toasts to create a perfect bruschetta base.

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BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE
ArticlesCelebrationsFasting RecipesWeight Management

BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

by Hearty Food Talks
written by Hearty Food Talks

Served with plain yogurt. We may also use fresh lemon juice 🍋

BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

Fasting recipes are very easy and quick to create. Reason being, only a few spices and herbs are allowed to use into it. Plus no onions and garlic is there. Not only easy to create, fasting recipes are also easier to digest. A good time to purify mind and body and get connected to our divine nature. 

Here, I have created a very common potato fasting recipe with an interesting twist. Give it a try and I am sure, you’re going to love it for sure.

Ingredients

  • 2 medium size Boiled Potatoes 🥔 
  • 1 to 2 Green Chilies
  • 1 to 2 tbsps. Fresh Coriander 
  • 1/2 to 3/4 cup Raw/Baked Peanuts 🥜 
  • 1 to 2 tsps. Ghee (purified butter)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Black Pepper Powder
  • 1/4 tsp. Sindhav Salt (Fasting Salt) 
  • 1/4 to 1/2 tsp. Fresh Lemon Juice 🍋
  • or Plain Yogurt

Main ingredients (boiled potatoes, peanuts, green chilies, and coriander).

On a low-medium heat, add ghee and peanuts, stir until the color starts changing (about 2 minutes)…

Transfer the peanuts in a bowl for later use. In the same pan/ghee, add cumin seeds, green chilies, potatoes, black pepper, and salt. Let it cook on a low-medium heat for 5 to 6 minutes…

Add a generous amount of fresh coriander, and green chilies…

Add peanuts and let it get crispy for another 2 to 3 minutes…

Transfer the spicy potatoes and peanuts to a serving plate. Add fresh lemon Juice and it’s ready to serve 🙏

Or serve with fresh plain yogurt.

Notes: Potato is one of the most popular vrata/fasting vegetable. It is easily available in all parts of the world. It makes a variety of delicious and satisfying vrata recipes. Here, I am sharing an interesting combination of potatoes and peanuts. All I can say is a MUST TRY recipe.

It is always good to add vitaminC with potatoes. Either lemon juice and/or a small serving of plain yogurt. 

Shubh Navaratri (2nd -10th April, 2022)

Avatar Mata Shailaputri

108 Shloka

Red Apple 🍎

Red Flowers 🌺

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CelebrationsCurry RecipesKeeper Recipes

FLAVORFUL VEGGIES AND YOGURT PULAO

by Hearty Food Talks
written by Hearty Food Talks

FLAVORFUL VEGGIES AND YOGURT PULAO

Veggies and Yogurt Pulao is one of the most common rice recipe of North India. A pulao is a one pot dish of rice and vegetables or a protein cooked together with aromatics (onions, garlic, ginger etc), spices and herbs. This is an absolutely delicious one pot meal and can be created either in a pan or pressure cooker. Here, I‘ve created it in a regular pan. It makes a great busy day, picnic, or lunchbox recipe. 

Ingredients

  • 1 cup Basmati Rice
  • 1 n 1/2 cups Warm Water
  • 1/2 cup Plain Yogurt
  • 1 tbsp. Olive Oil
  • A good pinch of Asafetida 
  • 1 tsp. Cumin Seeds 
  • 1 tsp. Mustard Seeds
  • 2 to 4 Black Peppers 
  • 2 Cloves
  • 6 to 8 Curry Leaves 
  • 1/2 tsp. Turmeric Powder 
  • 1 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masala 
  • 1 inch Ginger (grated)
  • 1 to cloves Garlic
  • 1 medium Green Chili
  • 1 medium Red Onion 
  • 1 to 2 medium Tomatoes 
  • 1 small Potato
  • 1 cup Green Peas (frozen)
  • 1/2 cup Coriander Leaves (finely chopped)
  • 1/2 tsp. Ghee (optiona)
  • 1 tsp   Salt

Basmati rice, soaked for 30 minutes.

On a medium-high heat start cooking with oil, asafetida, mustard seeds, cumins, curry leaves, black peppers, cloves, ginger, garlic, green chili, and onions.

Add the spices (turmeric, red chili powder, and garam masala), tomatoes, and green peas.

Once green peas are about to done, add yogurt. Stir frequently until yogurt starts cooking up with the veggies.

The oil has started separating from the yogurt.

Add potatoes to the yogurt mixture.

Add soaked Basmati rice to it.

Combine well.

Add warm water to it and stir well.

Bring it to a boil. Adjust the heat to medium or low-medium. Cover the lid of the pan for 5 minutes.

Turn off the stove. Let it rest for another 5 minutes. Add ghee and coriander leaves.

Our super flavorful Veggie Pulao is ready to serve.

Notes: 

Fresh Salad

I served the Veggie Pulao with salad, coriander chutney, papad, cucumber raita, and ghee. I must say it’s an absolutely delicious one dish meal.

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STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI
CelebrationsCurry RecipesKeeper Recipes

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

by Hearty Food Talks
written by Hearty Food Talks

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

Stuffed Baby Eggplant Curry or Masala Bharli Vangi is an authentic spicy curry recipe made with purple baby eggplants and a blend of rich spices. Stuffed Eggplant Curry is one of the most popular curries from the Marathi cuisines, loaded with a special goda masala. Typically, served with indian flatbread or roti, but can also be served as a side to dal rice combination.

Ingredients

  • 7 to 8 Fresh Baby Eggplants 🍆 
  • 1/4 cup Raw Peanuts 🥜 
  • 1 tsp. Cumin Seeds
  • 1 tbsp. Sesame Seeds
  • 2 tbsps. Fresh or Dry Coconut Flakes/Ribbons 
  • 1/2 to 3/4 inch piece Ginger
  • 2 to 4 Garlic Cloves
  • 2 medium Green Chilies 
  • 1 to 2 tsps. Tamarind Paste
  • 1 tsp. Jaggery Powder (optional)
  • 1 cup Fresh Coriander 
  • 1 to 2 tbsps. Olive oil
  • 1/2 to 3/4 tsp. Mustard Seeds
  • 4 to 6 Fresh Curry Leaves
  • A good pinch of Asafetida (hing)
  • 1 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Turmeric
  • 1 tsp. Coriander Powder
  • 1 to 2 tsps. Goda Masala
  • 1/2 tsp. Kasturi Methi
  • 1/2 tsp. Garam Masala 
  • 1 tsp. Salt

Nicely rinse, slit them lengthwise (twice, perpendicular to each other like a + sign from the bottom of the veggie, without touching the crown of it). Keep them in bowl filled with drinking water.

Start preparing the eggplants’ stuffing by dry roasting the peanut on a low-medium heat for 5 to 8 minutes.

Once roasted nicely, turn off the heat. Transfer them to a separate plate. Try to remove the skin by rubbing the peanuts between a kitchen towel.

In the same pan dry roast cumins, sesame seeds, and coconut.

Add back the roasted peanuts to the pan and let all these cool down to room temperature.

Transfer the mixture to a small blender jar. Add green chilies, ginger, garlic, and tamarind paste to it.

Plus fresh coriander, and grind into a fine paste,

Stuffing ingredients turned into a paste.

Spicy stuffing ready for the eggplants.

Stuff the eggplants as shown in the picture.

Heat some oil and place the stuffed eggplants to cook well from all the sides. Keep the heat on low or low-medium.

Cover the lid off and on, to let cook the eggplants perfectly from deep inside.

Once the stuffed eggplants are done. Keep them aside in a bowl or plate for later use. Thereafter, prepare the gravy with oil, mustard seeds, and curry leaves.

Add onions, ginger, garlic, tomatoes, chilies, coriander powder, goda masala, turmeric, red chili powder. Cook them well. Add the leftover stuffing and cook it for 5 minutes. Add water and bring the gravy to a boil. Let it simmer for 5 minutes.

Gently place the eggplants into the gravy. Cover the lid and cook for 5 minutes. Turn the eggplants upside down and likewise for 2 to 3 times.

Garnish with fresh Coriander leaves, Kasturi Methi, and garam masala.

Stuffed Baby Eggplants Curry is ready to serve.

Notes: 

Served with homemade roti, chapati, or phulka. Sometimes, I also add a little jaggery to the stuffing and gravy. 

This is a very delicious and traditional recipe from Western India. Worth making in double quantity. Reason being, it’s a time taking recipe and tastes amazing on the very next day.

Special Goda Masala is easily available in most of the Indian grocery stores. At the sametime it can also be prepared at home. 

Please check my ‘How To’ blog section for a flavorful Goda Masala recipe. 

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HOW TO DRY ROSE PETALS NATURALLY

by Hearty Food Talks
written by Hearty Food Talks

HOW TO DRY ROSE PETALS NATURALLY

Dry Rose Petals are quite beneficial for health and beauty in many ways. They not only have a lovely relaxing aroma but also contain vitamins and antioxidants which can help soothe and repair the skin.

Roses petals have a very aromatic, and slightly sweet in flavor. They can be eaten raw, used into various dessert recipe, fruit or green salads or with Paan (Beetle Leaf). Dried Rose petals can be added to granola or mixed herbs or in making tea.

Ingredients:

  • Fresh, Fragrant, Organic Red Roses 🌹 
  • Drinking Water 

A bouquet of fresh organic roses.

Separate the flower petals from the stems and place it in a colander.

Fill in a bowl with water and give a gentle rinse to the petals. Repeat the process to 3 to 4 times.

Let the water drain through the colander for 30 minutes or so.

Spread the rose petals on a clean kitchen towel. Let it dry for a day.

Next day, we will be able to collect them easily but spread it again evenly to get rid of all the moisture.

Rose petals after second day.

By the end of third day, rose petals are well dried and ready to store in a bottle or container.

Here, I’ve stored them in a container lined up with paper towel.

A box full of dried Rose petals.

Notes: 

Make sure to use only Homegrown and/or Organic Rose Petals (free from any harmful pesticides or chemicals).

Though fresh edible flowers are the best to garnish our special food recipes but even these dried ones work wonders.

Rasmalai garnished with a dried Rose petal.

Easy Rose petal garnish to my plain Wheat Flour Halwa.

Kalakand garnished with dried Rose petals.

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