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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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Immunity BoostersKeeper RecipesKids Friendly Recipes

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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How toKeeper RecipesKids Friendly Recipes

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 toImmunity BoostersKeeper RecipesKids Friendly Recipes

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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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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