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DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

Masoor dal is the same thing as red lentils, quite popular and easy to find in most of the grocery stores. These are pretty economic and cook fast, making them a great choice for a simple weekday meal. 

Masoor Dal is considered good for the heart as it helps to lower cholesterol and blood pressure levels. It contains dietary fibers as well as proteins which helps in maintaining normal blood pressure. It is also a good source of folate which reduces the risk of heart diseases.

Ingredients:

  • 1 cup Whole Red Lentils
  • 1/4  to 1/2 tsp. Turmeric Powder 
  • 1/2 tsp. Salt
    Seasoning: 
  • 2 tsps. Olive Oil
  • 1/2 tsp. Cumin Seeds
  • 2 Whole Red Peppers 
  • A good pinch of Asafetida (hing)
  • 2 cloves of Garlic (finely chopped or minced) 🧄 
  • 1/2 to 1 inch Ginger (finely chopped)
  • 1 medium Red Onion (finely chopped)
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder 
  • 2 medium Tomatoes (finely chopped)
  • 1 to 2 medium Green Chilies (finely chopped) 
  • A few springs of Fresh Coriander (finely chopped)
  • 1/4 to 1/2 tsp. Garam Masala 
  • 1 tsp. Salt
  • 1 tsp. to 2 tsps. Ghee (completely optional)

Red Lentils soaked in water for 30 minutes to an hour.

Pressure cook the soaked lentils with turmeric powder and salt. On a high heat, wait for the first pressure cooker whistle. Set the heat on low-medium and let it cook for 5 minutes. Turn off the heat and let the air pressure release of its own. Open the cooker lid.

Perfectly, cooked or boiled Red Lentils (It’s ready to eat even at this stage).

Prepare the ginger, garlic, onion, green chili, and tomato seasoning.

Cover the lid. Adjust the heat to low. Let the tomatoes cook completely.

Add the pressure cooked red lentils to the tomato seasoning.

Add garam masala and fresh coriander. Simmer it for another 2 to 5 minutes.

Super delicious Red Lentils or Masoor Dal is ready to serve.

Delicious Red Lentils or Masoor Dal served with plain rice.

Notes: 

We can always adjust the consistency of the cooked Red Lentils by adding warm water or milk. As it has a tendency to thicken very fast. 

Apart from tomatoes, sometimes I cook this Dal with raw mango, or tamarind paste.

It is served with mango pickle or mint-mango chutney, Papad, and onion, green-chili-lemon Salad. 🧅🌶🍋

The leftovers can be served with layered Paratha.

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Curry RecipesImmunity BoostersKeeper Recipes

SPICY MUSHROOM AND GREEN PEAS CURRY

by Hearty Food Talks
written by Hearty Food Talks

SPICY MUSHROOM AND GREEN PEAS CURRY

Mushrooms contain protein, fiber, and Vitamin B. They have powerful anti-inflammatory and antioxidant properties. Mushrooms prevent damage to cells and tissues. Supports our immune system. 

In particular, white button mushrooms are one of the few non-animal sources of vitamin D. When they are grown, whether indoor or outdoor, they are exposed to UV light which increases their concentration of vitamin D.

All mushrooms are fungi and they produce spores, similar to pollen or seeds, which allow them to spread or travel by the wind. The rest of the mushroom then matures, typically living in soil or wood. 

There are many different types of mushrooms. Some of which are  edible such as button, oyster, porcini, and chanterelles. 

Ingredients:

  • 1 package Button Mushrooms 
  • 1 bag Frozen or Fresh Green Peas 
  • 1 big Red Onion
  • 2 cloves of Garlic
  • 1/2  piece of Ginger
  • 2 to 3 medium Tomatoes
  • 2 medium Green Chilies
  • A handful of Fresh Coriander 
  • 6 to 8 Whole Cashews
  • 1 tbsp Olive oil
  • A pinch of Asafetida
  • 1 tsp. Cumins
  • 2 Cloves
  • 4 Black Pepper Corns
  • 1 to 2 Bay Leaves
  • 1/2 inch Cinnamon Stick
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder 
  • 1/2 cup Milk
  • 1/2 tsp. Kasturi Methi or Dried Fenugreek Leaves
  • 1/4 tsp. Garam Masala
  • 1 tsp. Salt
  • 1 tsp. Ghee

Frozen Green Peas

Sliced Button Mushrooms

Start preparing the gravy with ginger, garlic, cashews, onions, tomatoes (using all the spices except garam masala, and Kasturi Methi).

Cover the lid. Set the heat on low to cook tomatoes for 5 to 10 minutes.

Once the tomatoes are done, turn off the heat. Take away the cinnamon stick and let the gravy ingredients cool and then grind into a smooth paste. In the same pan add a little ghee, transfer the puree and let it simmer for another 10 minutes on a low-medium heat until the oil starts separating from the gravy. At this point, add 1/2 cup of hot milk to the gravy and mix well. Bring it to a boil followed by a five minutes simmering.

Meanwhile, in a separate nonstick pan stir fry the mushrooms in a little oil with green chilies, black pepper and salt.

Once the mushrooms are half done, add thawed green peas to it.

Stir cook until the mushrooms are green peas are well done.

Transfer the mushrooms and green peas to the cashew-tomato gravy.

Combine the veggies well with the gravy. Add garam masala and Kasturi Methi.

Cover the lid and let the Curry simmer for 5 minutes.

Spicy Mushroom And Green Peas Curry is ready to serve.

Spicy Mushroom And Green Peas Curry!

Notes:

Mushroom and Green Peas Curry is a very delicious and rich vegetarian curry. Goes great with naan, paratha, and chapati.

Usually, in restaurants the Mushroom Curry is cooked with a generous amount of oil and cream at the end. Here, I’ve created the same taste in 1/3 amount of oil , using my own cooking skills.

 

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HOW TO MAKE PERFECT BASMATI RICE IN A RICE COOKER

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE PERFECT BASMATI RICE IN A RICE COOKER

If cooking rice makes you nervous, know that you are not alone. Even really accomplished cooks get intimidated by making rice. Here’s a foolproof recipe for making perfect Basmati rice in a rice cooker. 

Basmati rice is a type of white rice. It is more aromatic than plain white rice, with a slight nutty perfume. The grains are also longer than ordinary white rice.

Ingredients:

  • 1 cup Basmati Rice 🌾 
  • 2 cups Water
  • 1 tsp. Ghee (completely optional)

Measure one cup of Basmati Rice 🌾

Rinse it with water for 3 to 4 times..

until the water is nice and clear.

Add two cups of water and let it soak for 30 minutes.

After 30 minutes place the pot into the rice cooker. Cover the lid, and turn on the rice cooker.

Once the water starts boiling, the rice gets ready under 5 to 6 minutes. The rice cooker will shut off automatically. Let the rice sit for another 5 minutes, and then serve it hot.

Perfectly cooked Basmati rice 🍚

Steamy hot Basmati rice is ready to serve with any curry of your choice.

Notes: 

One of my favorite ways to add flavor to Basmati rice is to season it with ghee, cumins, cloves, whole black pepper corns, cinnamon stick, bay leaves, whole red pepper, nutmeg, garam masala, and salt.

Sometimes, with ghee, hing, mustard seeds, Curry leaves, and fresh coriander. We may also add flavor to it by either using a cooking liquid other than water (such as veggie broth), or by stirring it in some fresh herbs, dried fruits, peas, nuts, or other flavor (saffron soaked in milk)  and color boosters (grated carrots, & beetroot).

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HOW TO MAKE PERFECT MAWA (KHOYA) FROM MILK POWDER

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE PERFECT MAWA (KHOYA) FROM MILK POWDER

Mawa (Khoya) is basically a dried evaporated milk solid, which is quite commonly used in North Indian desserts. Traditionally, Khoya (or Mawa) is made by whole milk thickened by heating it in an open iron pan. Here, I am creating it instantly in a nonstick pan by using only three ingredients-ghee, milk, and dry milk powder. We may use any good brand such as Nestle Dry Milk Powder in this recipe.

 

Ingredients:

  • 2 tbsps. Ghee
  • 1/2 cup Milk
  • 1/2 cup Milk Powder 

On a low-medium heat, add ghee to a nonstick pan.

Add milk and bring it to a boil (stirring constantly).

Add the milk powder and keep stirring to prevent any lump formation.

Ghee, milk, and the milk powder…, all well combined. From this point it will hardly take 5 minutes to form the mawa.

Stir constantly, while the mixture keeps thickening.

Finally, the mixture will leave the sides of the pan and turn like a dough.

Transfer the dough to a bowl and let it cool completely.

Soft and tasteful Mawa is ready to use.

Notes:

This is a keeper recipe to get the Mawa ready in 5 minutes or almost instantly. 

This Mawa can be used to prepare any Indian traditional sweet.

I have used this batch to make a very Nutritious And Yummy Carrot Kheer.

Nutritious And Yummy Carrot Kheer!

I am planning to make another batch to prepare the stuffing of Gujiya.

Traditional Gujiya, stuffed with a delicious mixture of Mawa, coconut, raisins, almonds, pistachios & sugar.

We can also store Mawa in a refrigerator for about one week.

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HOW TO MAKE CRISPY AND FLAVORFUL GARLIC CROUTONS

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE CRISPY AND FLAVORFUL GARLIC CROUTONS

A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads, as an accompaniment to soups and stews, or eaten as a snack food. Usually, croutons are baked in big batches, in a traditional oven at 375 degrees F for 10 minutes. Here, I‘ve created the same recipe in on stove, using a wide-open heavy bottom pan. Homemade garlic croutons taste so fresh in comparison to store bought packed ones.

Ingredients:

  • 8 Oatnut Bread Slices (cut into bite-size square pieces)
  • 1 to 2 tbsps. Olive Oil
  • 2 cloves of Garlic (finely chopped or minced) 
  • 1 tsp. Italian Herbs
  • 1/4 to 1/2 tsp. Black Pepper Powder
  • 1/4 to 1/2 tsp. Red Chili Flakes
  • 1/2 tsp. Pink Salt
  • 1 to 2 tbsps. Parmesan cheese (optional)

Heat the oil in a wide-open pan. Add garlic and stir it until turns light pink.

Set the heat on low and add the bread pieces.

On a low-medium heat keep stirring these bread pieces for about 10 to 12 minutes, until crisp and golden-brown. Sprinkle the Italian herbs mix.

When the croutons are nicely done, add rest of the seasonings -red chili flakes, black pepper, and salt.

Turn off the heat. Taste and adjust the seasoning. Keep stirring until the pan kind of cools down.

Transfer the Garlic Croutons to an open dish or tray to completely cool down to the room temperature.

Our Crispy And Flavorful Garlic Croutons are ready to serve with any soup or salad of our choice.

Notes:

Garlic Croutons are super easy to create in our own kitchen. Here, we have used oats bread slices for the Garlic Crouton recipe (can use any type of bread). Again, we may or may not trim the edges of the bread slices. 

Croutons goes great with the leafy salads (Cesar Salad) and most of the soups. 

With our own interesting seasonings, we may create a variety of croutons.

It’s a great idea to save our daily unused bread slices in a box and create tasty croutons later over the weekend. 

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SUPER SPONGY BENGALI WHITE RASGULLA

by Hearty Food Talks
written by Hearty Food Talks

SUPER SPONGY BENGALI WHITE RASGULLA

Rasgulla, also known as Rosogolla, Rasagola, or Rosogola is a popular syrupy dessert from India. It is made from ball-shaped dumplings of paneer or chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the paneer dumplings.

Ingredients:

  • 5 cups Water
  • 1 n 1/4 cups Sugar
  • 6 to 8 cups Whole Milk Paneer
  • 1 tsp. Corn Stratch or Fine Flour
  • 2 to 4 Green Cardamoms
  • 4 to 6 Saffron Threads 
  • 1 tsp. Rose Water

Place the fresh homemade paneer (cheese) in a big bowl or plate.

Crumble the paneer into small pieces, add the cornflour, and gently mesh it with the help of your palm for about 5 minutes.

Until turns into a nice and smooth soft paneer dough.

Divide the paneer dough into small equal portions, and shape them into smooth tiny balls (with no cracks).

On the other hand, in a big heavy bottom pan, add water, sugar, cardamom, and saffron to make a thin sugar syrup for Rasgulla.

Once the sugar syrup reaches at the rolling boiling point. Wait for 2 minutes and quickly start adding paneer balls to it. Cover the lid and let the balls cook for 5 minutes on high heat.

Open the lid and gently turn the rasgulla up side down with the help of a spoon.

Cover the lid and now let the Rasgulla cook for flat 10 to 12 minutes.

Turn off the heat and open the lid. Let it completely cool down. Add rose water to the syrup. Transfer the rasgulla to a container and refrigerate overnight. Next morning our Rasgulla are ready to serve.

Notes: 

The sugar syrup has to thin and just sticky (not a one thread syrup).

We may also add semolina or fine flour in place of corn flour.

A funny fact about White Rasgulla – though we need to refrigerate them overnight but it never happened in our home. Everyone hardly waits for rasgulla to come to the room temperature.

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Breakfast RecipesCelebrationsImmunity BoostersKeeper RecipesKids Friendly Recipes

MOUTHWATERING CARROT PUDDING | GAJAR HALWA | GAJRELA

by Hearty Food Talks
written by Hearty Food Talks

MOUTHWATERING CARROT PUDDING | GAJAR HALWA | GAJRELA

Carrot halwa, also known as Gajar ka halwa or Gajrela is a traditional North Indian dessert made by simmering fresh grated carrots with full fat milk, sugar and ghee. This delicious creamy dessert is delicately scented with cardamom powder and garnished with chopped nuts. 

When we cook carrot our body can better absorb beta carotenes compared to its raw form. The milk in Gajar ka halwa adds to the nutritional value of the dessert with its protein and calcium content.

Ingredients:

  • 2 lbs Carrots 🥕 
  • 4 cups Whole Milk 🥛 
  • 1/2 to 3/4 cup Organic Cane Sugar
  • 1 to 2 tbsps. Ghee
  • A handful of Cashews
  • 1 tbsp. Raisins
  • 1/4 to 1/2 tsp. Cardamom Powder
  • 1/4 to 1/2 cup Mawa (optiona)

Try to get sweet carrots for this recipe of Carrot Halwa.

Nicely wash, peel, and grate the carrots.

In a heavy bottom pan, start boiling the milk on medium heat.

Once the milk starts boiling, add the grated carrots to it.

Let the carrots cook in the milk on a low-medium heat. A frequent stirring is a must.

As the carrots and milk start thickening, stirring has to be more frequent.

The whole process of cooking the carrots takes about 30 minutes.

At this point, when the carrots are completely soft and the milk is well thickened. Add the organic cane sugar to it. Keep cooking until the mixture comes back to a semi-solid consistency.

Add raw or pan roasted cashews, raisins, fresh cardamom powder, and ghee to the carrot halwa. Cook it for another 5 to 10 minutes with a constant stirring.

Our mouthwatering Carrot Pudding or Gajar Halwa is ready to serve!

Note:

We may always cut down the cooking time significantly by using a pressure cooker.

Secondly, by using less amount of milk and later add mawa, condensed milk, or milk powder to the Halwa.

For an increased shelf-life, after adding ghee to halwa let it cook on a low heat for a couple more extra minutes.

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DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP
Immunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP

Five Lentils Dal is also known as panchmel, or panchratna dal. It is a protein-packed lentil recipe which contains the goodness and nutritive qualities of 5 different lentils or dals. It is not only wholesome but also very delicious. This hearty and nutritious recipe comes from North India and can be made with or without onion and garlic.

Ingredients:

  • 1 tbsp. Yellow Lentils (Toor, or Arhar Dal)
  • 1 tbsp. Whole Red Lentils (Sabut Masoor Dal)
  • 1 tbsp. Split Black Lentils (Urad Dal)
  • 1 tbsp. Gram Lentils (Chana Dal)
  • 1 tbsp. Green Lentils (Moong Dal)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. to 1 tsp. Salt
  • Seasoning: 
  • 2 tsps. Olive Oil
  • 1/2 tsp. Mustard Seeds
  • 1/2 tsp. Cumin Seeds
  • 6 to 8 Fresh Curry Leaves
  • 2 Whole Red Peppers 
  • A good pinch of Asafetida (hing)
  • 2 cloves of Garlic (finely chopped or minced) 🧄 
  • 1/2 to 1 inch Ginger (finely chopped)
  • 1 medium Red Onion (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 1 to 2 medium Green Chilies (finely chopped) 
  • A few springs of Fresh Coriander (finely chopped)
  • 1/4 to 1/2 tsp. Garam Masala 
  • 1 tsp. to 2 tsps. Ghee (completely optiona)

Nicely rinse the five lentils mixture.

Soak it in water for 30 mins to an hour

Boil it for 5 minutes in pressure cooker with turmeric and salt.

Keep the boiled dal aside.

Prepare the seasoning in a separate pan, on a medium heat.

Add tomatoes, cover the lid, and let it cook on low-medium heat, until nice and tender.

Add all spices (red chili powder, turmeric, and salt) and stir for 5 secs.

Time to add the pre-boiled Dal to it.

Adjust the consistency by adding some warm water.

Cover the lid, and let it simmer. Add garam masala, ghee, fresh coriander, and combine well. Our Five Lentils or Panchmel or Panchratna Dal is all set to serve.

Delicious Five Lentils, or Panchmel, or Panchratna Dal

Notes:

Served the delicious Five Lentils Dal with plain rice, mango pickle, and cucumber salad 🥒 🍚 It goes equally good with the homemade chapati, roti, or phulka 🫓 

Though the ghee makes it much tastier but we can always substitute it by sprinkling some homemade dry spicy masala. Incorporating an interesting simple side salad.

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Immunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

MAGICAL CHIA SEEDS LEMONADE

by Hearty Food Talks
written by Hearty Food Talks

MAGICAL CHIA SEEDS LEMONADE

Chia seeds belong to a flowering plant in the mint family. Despite their small size, the seeds are packed with a variety of nutrients.

Chia seeds are an excellent source of omega-3 fatty acids. Rich in antioxidants, fiber, iron, and calcium. These are heart healthy and helps raising the HDL cholesterol (the “good” cholesterol).

Ingredients:

  • 1 cup Luke Warm Drinking Water
  • 1 tbsp. Chia Seeds
  • 1/2 Fresh Lemon Juice 🍋
  • 1 tbsp. Honey 🍯 

Take a cup of lukewarm water.

Add chia seeds to it.

Followed by the fresh lemon juice 🍋

Lastly, goes the honey into it 🍯

Using a spoon or stirrer, combine the ingredients well for 1 to 2 mins.

Chia seeds will start absorbing the water to form a sort of jelly around them. The magical chia seeds lemonade is ready to drink.

Notes:

The chia seeds work magically in weight management. It’s an excellent idea to start our day with this chia seeds lemonade. It keeps us full for a longer time and inspires to stick to healthy food, all day long.

Organic Black Chia Seeds

Honey 🍯

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HOW TO MAKE THE BEST EVER GUACAMOLE

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE THE BEST EVER GUACAMOLE

Guacamole is an avocado-based dip, spread, or salad. The recipe was first developed in Mexico. In addition to its use in Mexican cuisines, it has become a part of modern international cuisines. 

The guacamole recipe is super easy and quick to create In our own kitchens. 

Ingredients:

  • 2 medium Avocados (firm but perfectly ripened)
  • 1 medium Red Onion
  • 1 large Tomato 
  • 1 to 2 medium Green Chili 
  • 2 Garlic Cloves (finely chopped or minced)
  • 1/2 to 1 Fresh Lemon Juice
  • A handful of Fresh Coriander (finely chopped)
  • 1/2 tsp. Freshly Ground Roasted Cumin Powder 
  • 1/4 to 1/2 tsp. Red Chili Powder 
  • 1/4 tsp. Red Chili Flakes 
  • 1/4 to 1/2 tsp. Oregano 
  • 1 tsp. Brown Sugar (optional)
  • 1/2 to 3/4 tsp. Pink Salt

Nicely wash and place all the fresh ingredients at one place.

Dry roasted cumins to be grinded into a coarse powder.

Here’s an important point -chop all the veggies prior to avocados 🥑

We will cut the avocados later when every other thing is ready. This is to prevent it from oxidation, meaning turning it into brown color.

Remove the avocado flesh from its skin and place it into a separate bowl.

Immediately, squeeze the fresh lemon juice onto it. 🥑🍋

Add the spices and mash the avocados into a slightly chunky paste.

Now add garlic, onions, tomatoes, chili, and coriander to it.

Gently fold everything together. Taste and adjust the spices.

Transfer the guacamole to a serving bowl and top it with some finely chopped, onions, tomatoes, and coriander.

Bursting with fresh flavors, homemade Guacamole is ready to serve.

Notes: 

Guacamole and corn chips make a great snack for the kids. 

Guacamole can also be used as a healthy spread for our sandwiches 🥪

We may seal the leftover guacamole with a thin layer of lemon-water.

Cover the lid of the container and refrigerate it for a day or two.

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