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SPICY POTATO STUFFED PARATHA (FLAT BREAD)
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SPICY POTATO STUFFED PARATHA (FLAT BREAD)

by Hearty Food Talks
written by Hearty Food Talks

SPICY POTATO STUFFED PARATHA (FLAT BREAD)

Delicious, filling, and satisfying, Indian Alu Paratha is basically a whole wheat pan-fried flatbread stuffed with a spicy potato filling. This paratha is best enjoyed with yogurt, pickle, butter and a side of chai! 

In short, it’s a classic perfect breakfast and lunch box recipe.

 

Ingredients

  • Multigrain Flour Dough:
  • 2 cups Multigrain Flour
  • 1 to 2 pinch of Asafetida 
  • 1 tsp. Ghee or Olive Oil
  • 1/4 to 1/2 tsp. Salt
  • 3/4 to 1 cup of Warm Water 

Spicy Potato Filling:

  • 2 to 3 medium Potatoes (boiled & peeled)
  • 1/2 inch piece of Ginger (finely chopped)
  • 1 to 2 small Green Chili ((finely chopped)
  • 1/2 to 1 small Red Onion (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander (finely chopped)
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Garam Masala 
  • 1/4 to 1/2 tsp. Pink Salt
  • Olive Oil to cook Paratha (flat bread)

Directions: 

To prepare the dough, place multigrain flour, asafetida, salt and ghee into a bowl. Mix well and form a crumb like mixture. · Add warm water as and when required and knead it to form a soft dough. Let it rest for 20 to 30 minutes to set properly and before using it for Paratha.

Place the potato stuffing ingredients (except onions) into a bowl.

Use potato masher to mash the potatoes evenly.

Combine the ingredients well to form a flavorful potato stuffing mixture.

Store the potato stuffing into a steel/plastic box.

Keep the onions separately. Add them in the stuffing while making Paratha.

Take a lemon size portion of multigrain flour dough. Pack some spicy potato stuffing into it.

Flatten the stuffing filled dough ball into a disc with your hands.

Roll it into a thin flat disc, using a rolling pin.

Cook it on a heavy iron tawa, over medium heat, from both sides. Use a little Cook it on a heavy pan or tawa from both the sides, over medium heat. Apply some olive oil or ghee to make it crispier and tastier.

Our Spicy Potato Stuffed Paratha (flat bread) is ready to serve with yogurt.

Notes:

Alu Ka Paratha or Potato Stuffed Paratha is very popular in North India. The trick to make perfect stuffed Paratha is to keep the consistency of dough and stuffing, same to same.

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SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX
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SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX

by Hearty Food Talks
written by Hearty Food Talks

SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX

Nuts and dried fruit are energy dense, but they’re both good for us. The base of trail mix, nuts and dried fruit are two foods that can help us lose weight. Nuts are packed with healthy fats, protein and fiber, three nutrients that help keep us full. Fruit delivers fiber and other key vitamins and minerals.

Ingredients

  • 1 to 2 cups Makhana (Foxnuts)
  • 1/2 to 1 cup Cashews
  • 1/2 to 1 cup Peanuts 
  • 1 cup Almonds
  • 1 tsp. Ghee
  • 1/4 to 1/2 tsp. Black Pepper Powder 
  • 1/4 tsp. Pink Salt
  • 1/2 tsp. Curry Leaves Powder (optional)

Place Makhana or Fox Nuts in a heavy bottom pan. Adjust the heat between low and medium. Dry roast them until crisp and light pink in color. Make sure to stir them constantly. Should be done in 4 to 5 minutes. Transfer them to a wide bowl.

Add ghee and cashews to the pan. On a low heat, keep stirring until light pink. Transfer the cashews to a separate plate.

In the same pan and leftover ghee/oil, add peanuts. On a low-medium heat, keep stirring for about 3 to 4 minutes until start cracking or changing their color to light pink. Transfer the peanuts to cashews plate.

Finally, add almonds to the same pan and leftover ghee. Keep stirring on low-medium heat until fragrant and turn light pink. Transfer them to a plate.

Once all four cool down to room temperature. Place them together in the same pan.

Sprinkle some black-pepper powder, Curry leaves powder, and Pink salt. Toss them together and it’s ready to serve or store in an airtight container.

Our Super Nutritious And Delicious Dry Fruit Trail Mix Is Ready To Serve!

Yummy Nuts And Dried Fruit Trail Mix 😊

Notes:  This Nuts & Dry Fruit Trail Mix combination is very very close to my heart.  My mom used to make it for Navaratri fasting. Exactly, the same combination ( plus a handful of dry roasted melon seeds). 

The trail mix is absolutely addictive. I remember that I started observing fasts (from my 8th grade) just because of this recipe. Only after offering prayers to the Goddess, mom used to give us a glass of milk and a bowl of trail mix.

Milk, trail mix, and a fruit was our typical Navaratri breakfast 🥛🍌

Now I make it whenever I feel like, and finish it in no time. 

We may always add or skip any of the nuts and dried fruits of our choice. Walnuts, pecans, pistachios, pine nuts, and coconut are some of my other favorites. Edible seeds such as melon, and pumpkin seeds are also good to add to it.

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DELICIOUS KALA CHANA OR BLACK CHICKPEAS
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DELICIOUS KALA CHANA OR BLACK CHICKPEAS

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS KALA CHANA OR BLACK CHICKPEAS

Black Chickpeas or Kala Chana is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. 

The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health.

Here, I am creating a very easy breakfast recipe from it.

Ingredients

  • 1 cup Boiled Kala Chana (Black Chickpeas) 
  • (overnight soaked in water)
  • 1 to 2 tsps. Olive Oil 
  • A good pinch of Asafetida 
  • 1/2 tsp. Cumin Seeds 
  • 1/4 inch piece of Ginger (finely chopped)
  • 1/2 to 1 medium Red Onion (chopped)
  • 1 to 2 medium Green Chilies 
  • 1/4 tsp. Red Chili Powder
  • 1/2 to 1 tsp. Coriander Powder
  • 1/4 to 1/2 tsp. Garam Masala 
  • 1/4 to 1/2 tsp. Pink Salt
  • 1 to 2 tbsps. Fresh Coriander Leaves
  • 1 Fresh Lemon (Juice)

Get the seasoning ready… Heat the oil on medium, add Asafetida, cumins. Sauté in ginger, onion, and green chilies.

Add boiled black chickpeas, red chili powder, coriander powder, and salt to it. Cover the lid. Let it cook on low heat for 5 minutes.

Open the lid. Add garam masala, and some fresh coriander leaves. May also add lemon juice. Combine well and it’s ready to serve.

Our flavorful Kala Chana or Chickpeas 😊

We may also serve Kala Chana with an extra lemon wedge.

Notes: 

Kala Chana or Black Chickpeas is one of our family favorite breakfasts. It makes a perfect breakfast or snack for all ages. 

Sometimes, I prepare it as a Salad or Chaat as well. Simply, toss boiled black chickpeas with chopped cucumber, tomato, onions, green chilies, coriander, lemon juice, and salt.

Black Chickpeas Salad

During Navaratri festival, I prepare it with no onions.

Indian restaurants, serve it with Sooji or Rava Halwa or Sheera and Puri.

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GREEN PEAS AND POTATO STUFFED TOAST

by Hearty Food Talks
written by Hearty Food Talks

GREEN PEAS AND POTATO STUFFED TOAST

There is a wide variety of sandwiches, available in the restaurants. Veggie Grilled Sandwich, Cheese Toast, Paneer Chilly Toast, and Corn Cheese Toast are some of them. 

Personally, I love the sandwiches and  try to make them in my own kitchen. Here, I have created yummy green peas and boiled potato stuffed toast. It is a very easy, quick, and a must try recipe.

Ingredients

  • 6 to 7 Boiled Potatoes 
  • 1/4 to 1/2 cup 
  • 1/4 inch ginger (  finely chopped)
  • 1 Green chili
  • 1 medium Tomato
  • 1/4 cup Fresh Coriander Leaves 
  • (finely chopped)
  • 1 to 2 tsps. Olive oil 
  • Pinch of Asafetida 
  • 1/4 tsp Cumin Seeds 
  • 1/4 tsp. Turmeric Powder 
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Garam Masala 
  • Salt as per preference

Frozen Green Peas

Boiled and peeled potatoes.

All set to prepare the stuffing.

Season the stuffing ingredients in a little olive oil, cumins, turmeric, red chili powder, and garam masala.

Add some salt, combine well, and cook for another 2 minutes.

Preheat the grilled sandwich maker. Place one bread slice. On top, place a spoonful of stuffing and spread it evenly.

Now place another bread slice on top of the stuffing. Close the sandwich maker.

As per the preference, keep it light and soft

Cut it into two halves and it is ready to serve

Notes:

These stuffed toasts make a perfect breakfast or anytime recipe. Just prepare the stuffing, let cool, and store into box. Rest everyone can make a nice and crispy toast for him/herself. 

Served with Maggi’s sweet n sour tomato ketchup and fresh coriander chutney.

Sandwich Grill 🥪

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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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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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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
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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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