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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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Curry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

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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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 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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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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HOW TO MAKE MINT POWDER IN A MICROWAVE

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE MINT POWDER IN A MICROWAVE

Mint powder is considered as an aid to the digestive system. It is an appetite stimulant and helps in the secretion of gastric juices. 

Mint was originally used as a medicinal herb to treat stomach ache and chest pains. Even today the mint tea is commonly used as a home remedy to help alleviate stomach pain.

The shell-like shape makes the pasta quite sturdy, to hold up sauces. Shell pasta traps more of the delicate sauces and distribute them evenly through a pasta dish.

It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, or spinach extract. 

Here are the eight powerful health benefits of mint:

  • Treats all our stomach woes. 
  • Boosts our immune system.
  • Gives us an acne-free skin.
  • Beats morning sickness and nausea. 
  • Helps with allergies and asthma. 
  • A great remedy for the common cold. 
  • Takes care of our oral health.
  • Helps managing stress.

Ingredients:

  • 2 bunches of Fresh Mint Leaves 

Nicely wash the fresh mint leaves and set aside for 20 -30 minutes to drain the water.

Spread the leaves on a kitchen or paper towel.

Let the mint air dry for a couple of hours.

Transfer the mint leaves into a microwave safe dish. Microwave it for total 3 minutes.

The mint after 1 minute. Make sure to check it after every other minute or 30 secs.

After 2 minutes.

Finally, after 3 minutes.

Crush the dried mint leaves with your palms.

Sieve through to get an even mint powder.

Bright green and aromatic mint powder.

Discard the thick stalk portion.

May sieve it again for a fine Mint Powder.

Store the mint powder immediately into a clean and dry glass bottle or plastic container.

My Homemade Mint Powder 😊

Notes: 

In my family, I‘ve been raised seeing my dad always having mint seasoning on his plain yogurt. As a result, I too love adding mint powder to our buttermilk and yogurt. Sometimes, when the fresh mint is not available, I also use it to prepare chutney and tangy water for Pani-puri recipe.  

Pink Salt, Black Pepper Powder, & Mint Powder!

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HOW TO MAKE THE BEST MINT AND RAW MANGO CHUTNEY | DIP

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE THE BEST MINT AND RAW MANGO CHUTNEY | DIP

Mint and raw mango chutney is quite a refreshing, seasonal, delicious, and tangy chutney or dip. It is very versatile as it can be served with snacks, drizzle over chaat or street food, and served as a condiment with meals. 

In fact, mint and raw mango are a blessed healing combination during hot summers. Mint helps to tackle tummy troubles that the heat brings in its wake and raw mango is a known antidote for heatstroke.

Ingredients

  • 1 bunch of Fresh Mint Leaves
  • 1 small Raw Mango 
  • 1/2 inch piece of Ginger
  • 2 Garlic Cloves
  • 1 medium Green Chili
  • 1/4 tsp. Red Chili Powder 
  • 1/2 tsp. Fresh Cumin Powder 
  • A good pinch of Asafetida (Hing)
  • 1/4 tsp. Pink Salt 
  • 1/4 tsp. Black Salt
  • 1/2 tsp. Organic Cane Sugar (optional)

Nicely wash, peel, cut, and place all the ingredients in one plate.

Transfer these into a smaller blender jar. Add all the dry spices to it.

Pulse grind the ingredients into a coarse paste.

May add a tsp. of lemon juice.

Transfer the Mint Chutney into a bowl.

Topped with fresh mint Leaves the Mint Chutney is ready to serve.

Notes: 

Usually, I prepare the Mint Chutney in lunch with Dal and Rice. To beat the heat of chutney I always try to serve it with some cool cucumber salad. 

I also prepare various other versions of Mint Chutney. Sometimes with tamarind, lemon juice, anardana (dried pomegranate arils), or yogurt. 

Try to avoid adding water while grinding the chutney. Instead use some fresh lemon juice. Refrigerate the leftover chutney in a glass container or freeze it in a freezer safe container. Even the refrigerated chutney stays good for about 7 to 10 days.

To increase the shelf life of mint chutney, we can add vinegar or mustard oil (heated to fumes and then cooled down to room temperature) on top of the chutney and mix it well. This will also help in keeping the freshness intact.

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