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SPICY TARO ROOT CURRY OR ARVI
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SPICY TARO ROOT CURRY OR ARVI

by Hearty Food Talks
written by Hearty Food Talks

SPICY TARO ROOT CURRY OR ARVI

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world.

It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.

Taro root is a great source of fiber and other nutrients and offers a variety of potential health benefits, including improved blood sugar management, gut and heart health.

There are many ways to cook Taro Roots, frying, boiled, in gravy etc. Here, I have created a very easy but equally delicious Taro Root recipe with carom seeds (ajwain). Carom seeds impart a really addictive flavor to the recipe. A must try recipe.

 

Ingredients

  • 6 to 8 medium Taro Roots (boiled)
  • 2 medium Green Chilies
  • 1 tbsp. Fresh Coriander Leaves (finely chopped) 
  • 1 tbsp. Mustard Oil/Olive Oil
  • A good pinch of Asafetida 
  • 1 tsp. Carom Seeds
  • 1/2 tsp. Red Chili Powder 
  • 1/4 tsp. Turmeric Powder
  • 1/4 tsp. Garam Masala
  • 1/4 tsp. Salt

Boiled Taro Roots..

Peeled Taro Roots..

Chopped Taro Roots..

Season (oil, asafetida, carom seeds, turmeric, red chili powder) the Taro Root in a nonstick pan over medium heat.

Add garam masala and salt..

Toss them gently…

Let the Taro Roots turn crispy and golden brown. Add fresh coriander leaves.

Adjust the salt, let be more crisp and our Taro Root is ready to serve.

Transfer to a serving bowl and enjoy with homemade layered Paratha or Roti.

Notes: Taro Root is one of my family favorite root vegetables. I try to create it with minimum oil but with a generous amount of spices. I remember my mommy used to make spicy flat boiled Taro Roots for the formal lunches or dinners. No turmeric just garam masala, green chilie, and salt. We also make it during our fasts with kuttu puri. All in all this is an occasional but amazing curry to cook in our kitchens.

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DELIGHTFUL RASMALAI
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DELIGHTFUL RASMALAI

by Hearty Food Talks
written by Hearty Food Talks

DELIGHTFUL RASMALAI

Rasmalai is basically a flavored, creamy, and thick milk consists of Chenna  or homemade paneer balls. The flavored milk is made with thickened milk, sugar, saffron, cardamom powder, and rose water. The super soft Chenna balls are the core of this recipe and make Rasmalai a great dessert for special occasions. Rasmalai is always served chilled.

Ingredients

  • Total 6 cups Whole Milk:
  • 4 cups Whole Milk (homemade Paneer)

Flavored Milk

  • 2 cups Whole Milk (to make flavored Milk)
  • 6 to 8 Saffron Threads or strands
  • 1/4 tsp. Cardamom Powder 
  • 1 tsp. Rose Water
  • 8 to 10 Pistachios
  • 1 tbsp. Sugar

Sugar Syrup:

  • 10 cups Water
  • 2 n 1/2 cups Sugar

Homemade Chenna or Paneer

Crumble it into small pieces.

Mash the Chenna into a soft and smooth dough (using your palm).

Shape the Chenna or Paneer dough into tiny balls.

On the other hand prepare the sugar syrup on high heat (syrup will be kind of sticky in about 2 minutes).

At this point, carefully drop the Chenna balls into the boiling sugar syrup.

Immediately, cover the lid of the pan. Heat has to be on high during the entire cooking process.

Open the lid after 5 minutes. Gently and quickly, turn these balls upside down.

Place the lid back on the pan, and at this time let it cook untouched, for flat 10 to 12 minutes.

Chenna balls are almost double in size. Turn off the heat and open the lid. Let the pan rest on stove.

Side by side (rather right in the beginning) boil the milk and let it simmer until thickens or reduced to 2/3 or 1/2 of its quantity. Add saffron strands, cardamom powder, rose water, and sugar to taste.

Place the cold flavored milk in a deep dish.

Transfer the Chenna Balls into flavored milk.

Garnish the Rasmalai with pistachios.

Refrigerate the Rasmalai in a closed container overnight or at least for a couple of hours.

Topped with a dried Rose petal, our chilled Rasmalai is ready to serve!

Note: 

Rasmalai is one of my family favorite protein packed dessert recipes. 

Make sure to gently squeeze as much sugar syrup as possible before soaking the Chenna or Paneer Balls in the flavored milk. Also, add a very little sugar to the flavored milk as the Chenna balls are already be having some sweetness. 

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BLACK CHICKPEAS N PANEER KEBABS

by Hearty Food Talks
written by Hearty Food Talks

BLACK CHICKPEAS N PANEER KEBABS

Kebabs are quite popular in India. These can be created with a variety of ingredient. Here, I am sharing the recipe of kebabs made with Kala Chana or Black Chickpeas, and homemade paneer. Black Chickpeas N Paneer Kebabs make an appetizing and protein-packed snack. It is just perfect for the growing kids as a stuffing for the grilled sandwiches, wraps, burgers etc. Also, an excellent recipe for weight watchers.

Good thing about these kebabs is that we can always create them in advance and refrigerate for later use.

Ingredients

  • 1 cup Black Chickpeas
  • 1 cup Homemade Paneer
  • 1 small Red Onion (finely chopped)
  • 2 small Green Chili (finely chopped)
  • 1/2 inch Ginger (finely chopped)
  • 1 bunch Fresh Coriander  
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Garam Masala 
  • Salt to taste

Overnight soaked and boiled Black Chickpeas

Fresh homemade paneer

Finely chopped onion, green chili, and fresh coriander.

Place the chickpeas, ginger, and green chili in a grinder jar.

Coarsely ground black chickpeas.

In a mixing bowl combine the two main ingredients -black chickpeas, and homemade paneer.

Also add onions, green chili, coriander, red chili powder, garam masala, and salt.

Combine or mix these well to prepare an even dough.

Divide the dough into equal portions, and shape them into round-flat patties or kebabs.

On a low-medium heat, place a nonstick pan. Place the kebabs on it. Let the kebabs cook.

You make keep the extra kebabs in the refrigerator.

Cook the kebabs from both sides, until light brown.

Notes: These Black Chickpeas or Kala Chana Kebabs are easy to create and super scrumptious in taste. Simply melt in your mouth. If ready in advance, then take a very little time to cook and serve. We may team up these with tomato ketchup, or  mint-yogurt chutney.  

 

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BAINGAN BHURTA OR SPICY EGGPLANT CURRY
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BAINGAN BHURTA OR SPICY EGGPLANT CURRY

by Hearty Food Talks
written by Hearty Food Talks

BAINGAN BHURTA OR SPICY EGGPLANT CURRY

Baingan bharta or mashed eggplant is prepared by mincing roasted, or grilled, or boiled, or baked eggplant and mixing it with tomato, onion, herbs and spices. Roasting the eggplant over charcoal or direct fire infuses a smoky flavor to the recipe. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, fresh coriander leaves, red chili powder, and mustard oil. Traditionally, the dish is eaten with flatbread (roti or paratha). Also served with yellow toor and chana dal, rice, raita, and salad. In some places, it is served with baati (baked wheat flour dumpling).

Here, I’ve used baked eggplants to create Baingan Bhurta.

Ingredients

  • 2 medium Eggplants 🍆 
  • 3 to 4 Cloves Of Garlic 🧄 
  • 1 medium Red Onion (finely chopped) 🧅 
  • 2 medium Tomatoes  (finely chopped) 🍅 
  • 1 to 2 Green Chilies  (finely chopped) 🌶 
  • 1/2 to 3/4 inch piece of Ginger  (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander Leaves (finely chopped)
  • For Seasoning:
  • 1 to 2 tsps. Olive Oil 
  • 1/4 tsp. Fenugreek Seeds
  • A good pinch of Asafetida (hing)
  • 1/4 to 1/2 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder 
  • 1/4 tsp. Garam Masala 
  • 1/4 to 1/2 tsp. Salt

Nicely wash and dry the eggplants. Place them separately on a foil paper sheet.

Give 3 to 4 vertical slits to the eggplant. Insert halved or whole garlic cloves into it.

Same for other eggplant. Wrap them into individual foil sheets. Bake them on the lower rack, for about 40 minutes at 425 degrees F.

Let the eggplants cool down for a while…

You have a choice to peel off the skin of these eggplants, or let them be as it is.

Roughly chop the eggplants into pieces.

Chopped veggies for the seasoning of our baked eggplants.

In a heavy bottom pan, prepare the seasoning on a medium-high heat. Add oil, asafetida, fenugreek seeds, onions, ginger, turmeric, red chili pepper, and tomato.

Once the Once the seasoning is well done, add eggplants, and salt. Cover a lid and cook on low-medium heat for 5 minutes. Open the lid and mash the curry, using a ladle into a finer texture, Repeat the process of covering and mashing for another 1 to 2 times, until we get an even mixture of tomato and eggplant. is well done, add eggplants, and salt. Cover a lid and cook on low-medium heat for 5 minutes. Open the lid and mash the curry, using a ladle into a finer texture, Repeat the process of covering and mashing for another 1 to 2 times, until we get an even mixture of tomato and eggplant. Finally, add garam masala and fresh coriander to it. Combine well and our delicious Baingan Bhurta is ready to serve.

Delicious Baingan Bhurta or Spicy Eggplant Curry, topped with onions, tomato, and coriander.

Notes: Baingan Bhurta is one of of our family favorite curry recipes. Served with homemade Roti or Chapati. Traditionally, ghee is added towards the end of its cooking process but I do skip ghee. Still tastes absolutely delicious. It’s a must try recipe! Sometimes, I roast the eggplants directly on my electric stove instead of baking them in an oven. Yes! A quicker version is to cook all ingredients together in a pressure cooker.

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Breakfast RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

INTERESTING PANEER PAKORA WAFFLE

by Hearty Food Talks
written by Hearty Food Talks

INTERESTING PANEER PAKORA WAFFLE

Paneer pakora is a popular North Indian deep-fried snack, with a crispy outer layer of spicy gram flour batter and a soft-moist paneer slice inside. 

There are many other versions of the same using bread slices, potato filling, chutneys etc. All are deep-fried. 

Here, I‘ve created the basic version of it with No Oil or a very little oil to grease the waffle maker plate. These waffles are a must try. So very easy and interesting to kids. These make an excellent breakfast or evening snack or lunch box recipe.

Ingredients

  • 1 cup Gram Flour
  • 4 Paneer Slices (about 2 mm. of thickness)
  • 1/4 tsp. Carom Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/4 tsp. Red Chili Powder 
  • A pinch of Asafetida 
  • 1 medium Green Chili (finely chopped)
  • 1 tbsp. Fresh Coriander Leaves (finely chopped)
  • Salt (as per our preference)
  • About 1/2 cup of water (to prepare a batter of pouring consistency)
  • 1 to 2 tsps. Olive Oil to grease the waffle or waffle maker plate (optional)

Gramflour Batter

Homemade Paneer Slices

Preheat the waffle maker.

May or may not grease the waffle plate.

Pour about 1 tbsp. of gram flour batter.

Place a paneer slice on top of it.

Top it again with 1/2 tbsp. of gram flour batter.

Close the waffle maker for 3 to 4 minutes.

Golden brown top side of the waffle.

Similarly, well-done bottom side of the waffle.

Our delicious spicy paneer pakora waffle is ready to serve.

Served with tomato ketchup and fresh coriander-mint chutney.

Notes: My family loved it like anything. Decent size, delicious, and satisfying with a tiny amount of oil. Served hot with Maggi Tomato Ketchup and Fresh Coriander-Mint Chutney.

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DELECTABLE KALAKAND
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DELECTABLE KALAKAND

by Hearty Food Talks
written by Hearty Food Talks

DELECTABLE KALAKAND

Kalakand is a delectable, melt-in-the-mouth dessert created in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.

Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.

So here is an easy take on this Indian dessert with the same authentic flavors! With this quick and simple ingredients recipe, we can make heavenly Kalakand under 30 mins of hands-on cook time. I use homemade cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.

Kalakand makes a perfect treat on our festive or holiday table. It’s a must-try recipe for the Indian festival season and also for the upcoming holiday season.

Ingredients

  • 2 cups Whole Milk
  • 1 cup Homemade Paneer
  • 1/4 to 1/2 cup Sweetened Condensed Milk
  • 1/2 tsp. Cardamom Powder 
  • 1 to 2 tbsps. Pistachios
  • 1 tsp. Ghee

Place a heavy bottom pan on a medium-high heat. Pour in the milk and let it boil for about 10 minutes.

Keep stirring and adjusting the heat between medium and low heat.

Add fresh homemade paneer to the thickened milk.

Homemade paneer in milk.

Paneer getting cooked in milk on a low-medium heat.

Occasionally, check how much milk has left and adjust the heat accordingly.

Usually, milk gets absorbed by the paneer under 10 mins.

Once the milk is completely absorbed, we are ready to move to the next step.

Add the sweetened condensed milk to it.

Gently fold and keep cooking on a low heat.

Turn off the heat when the mixture starts gathering (leaving no liquid behind).

Place the pan on a cooling rack. Add cardamom powder, and sliced pistachios to the mixture.

Gently fold the mixture for an even distribution of cardamom and pistachios.

Transfer the Kalakand mixture to a greased plate.

The mixture can be spread easily in an even 1/2 to 3/4 inch layer.

Top it with some more pistachio slices. Cover and let it set for 3 to 4 hours on room temperature.

Cut it into desired size and shape.

Our super moist, granular, and delicious Kalakand is ready to serve.

To give it a festive look, added a few home dried rose petals.

Notes:  Kalakand is one of my favorite dessert recipes. The best part is I can use my homemade paneer and can have a full control on the quantity of sugar.

This one is the basic version. Whereas, I‘ve also tried it with the pulp of seasonal fruits.

Mango, and Strawberry Kalakand turned out absolutely fantastic.  

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REFRESHING FRESH FRUITS CHAAT
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REFRESHING FRESH FRUITS CHAAT

by Hearty Food Talks
written by Hearty Food Talks

REFRESHING FRESH FRUITS CHAAT

Fresh Fruits Chaat is quite a popular fasting recipe from  Northern India. It can also be served as an evening snack. There are many variations to it. Some like to add only fruits, whereas others add boiled or pan-fried potatoes and sweet potatoes as well. No matter what you add, it always turns out delicious.

The uniqueness of the recipe lies in the interesting combination of spices, distinct flavors and textures of all the fruits in there.

Ingredients

  • 1 Banana
  • 1 Baby Cucumber 
  • 2 Cuties ( oranges)
  • 1 Gala Apple
  • 1 and a 1/2 cups Grapes
  • 1 Fresh Lemon Juice
  • 1 to 2 tsps Local Honey (or organic cane sugar)
  • 1/2 tsp. Black Pepper Powder 
  • 1/4 to 1/2 tsp. Sindhav Salt or Black Salt

Place the clean up/washed fruits of your choice in one plate.

Cut them into bite size pieces.

Season the fruits with a generous amount of freshly ground black-pepper, dry roasted cumin powder, fresh lemon juice, and honey.

Combine well, taste, and adjust the seasoning. Cover and let it rest for 5 to 10 minutes.

After 10 minutes, our refreshing fresh fruit chaat is ready to serve.

Notes: 

This sweet, savory, and spicy Fresh Fruit Chaat is super nutritious and delicious in taste. I am so proud to mention that it’s my maternal grandmother’s  time recipe. She used to add fruits like guava and papaya as well. 

Then I saw my mom always preparing it during Navaratri Fasting with her favorite pomegranate arils.

Following her footsteps, I too create it with lots of love and fond memories.

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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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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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