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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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SHELL PASTA IN GARLIC AND SPINACH WHITE SAUCE

by Hearty Food Talks
written by Hearty Food Talks

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

The shell-shaped pasta comes in a variety of sizes. The larger pasta shells, called “conchiglie” in Italian, are used for stuffing with ingredients such as vegetables, cheese, and legumes. The smaller sizes, called “conchigliette” in Italian are used for soups, salads and casseroles. 

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. 

Ingredients

  • 2 cups Dry Shell Pasta
  • 3 to 4 cups Milk
  • 1 tsp. Olive Oil
  • 1 small cube of Unsalted Butter
  • 2 cloves Garlic (finely minced)
  • 2 tsps. Fine Flour
  • 1 to 2 cups Fresh Spinach (finely chopped)
  • Black Pepper Powder 
  • Red Chili Flakes
  • Italian Herbs
  • Pink Salt

Carefully, add dry pasta to the boiling water. Add 1/2 tsp. of salt.

Let it cook on high heat for 8 to 10 mins. and turn off the heat.

Transfer the pasta to a sieve to drain all the extra water. Run under regular water and keep it aside for the later use.

On a low-medium heat, add the olive oil and butter to a nonstick pan.

Start preparing the white sauce by sautéing minced garlic.

Once the garlic starts changing to light pink color, add fine flour to it.

On a very low heat let the fine flour cook for 2 to 3 secs.

Immediately, add 1/2 to 1 cup of warm milk to it with a constant stirring.

Gradually add the remaining milk. Again a constant stirring is required to prevent any lumps formation.

Make sure the heat is on low and the sauce is nicely cooking. The sauce will start getting thicker. The point where it starts settling on the spatula add the herbs, chili flakes, and a very little salt. Combine well.

Taste and adjust the seasoning as per your preference.

Time to add cheese and spinach.

Finally, add the boiled shell pasta.

Gently, fold the pasta into white sauce. Cover the pan and let it simmer for 5 minutes.

The Shell Pasta in Garlic And Spinach White Sauce is ready to serve.

May top it with some extra cheese, spinach, and a drizzle of olive oil.

Notes: 

The Shell Pasta comes in many different sizes. Here, in this recipe I have used the medium size shells as they make just the perfect bites.

I’ve used the medium size Shell Pasta.

Ziplock the unused/rest of the dry pasta, and put it in the original box.

Properly close the box and place it back to the kitchen pantry.

We may always refrigerate the leftover cooked pasta and reheat it in a pan or microwave adding an extra milk to it.

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RESTAURANT STYLE KADAI PANEER WITH LESS OIL

by Hearty Food Talks
written by Hearty Food Talks

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

Kadai paneer is a very popular dish created with paneer (Indian cottage cheese), color bell peppers (capsicum, Shimla Mirch), and onions. The gravy consists of thick tomato sauce, aromatic spices and herbs. The recipe name Kadai comes from “wok” and Paneer is an Indian cottage cheese. Here, I have created the same delicious curry with a minimum amount of olive oil. I would say it’s a Must Try protein packed recipe for the kids and adults.

Ingredients

  • Paneer
  • 2 Bell Peppers 
  • 2 Onions
  • 1 inch piece of Ginger
  • 4 clove of Garlic
  • 2 medium Green Chilies 
  • 12 Cashews
  • A handful of Fresh Coriander 
  • 2 tbsps. Whole Coriander Seeds
  • 4 medium Whole Red Peppers 
  • 1 tbsp. Kasturi Methi (Dried Fenugreek Leaves)
  • 1 to 2 tbsps. Olive Oil 
  • 1 tsp. Cumins
  • 4 Black Peppers 
  • 2 Cloves
  • 2 Green Cardamoms
  • 1 inch Cinnamon Stick
  • A good pinch of Asafetida 
  • 1/4 to 1/2 tsp. Turmeric Powder 
  • 1/2 to 1 tsp. Red Chili Powder
  • 1 to 2 tsps. Salt
  • 1/2 to 1 cup Warm Water/Milk
  • 1 to 2 tsps. Ghee (optional)

Cut the paneer into desired size pieces and put them into warm water (may add a little salt to the water).

Chop the onions and bell peppers into square pieces and keep them aside for later use.

Now place the main gravy ingredients into one plate (roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies).

Dry roast the peppers and whole coriander seeds to prepare a fresh powder of it.

Fresh dry coriander and pepper powder for the later use.

On a warm pan dry roast the Kasturi Methi for a second. Using your palms, crush it into a fine powder. Set aside for the later use.

To prepare the oil free gravy, on a medium hot pan, add a little oil, cumins, black peppers, cloves, cardamoms, and the cinnamon stick.

Add the gravy ingredients (except tomatoes) to the seasoning and stir for 2 mins.

Add tomatoes and combine them together.

Cover the pan and let these cook for 5 mins. on a low-medium heat.

Meanwhile, on a medium-high heat, stir fry the onions and bell peppers for about 2 mins.

Transfer the stir fried veggies on a separate plate.

Turn off the stove for gravy mixture and let it cool down to room temperature.

Discard the cinnamon stick and blend the cooked gravy mixture.

Finally, heat up one tbsp. of olive oil, add turmeric, red chili powder, and Asafetida.

Add the gravy mixture to this seasoning. Cover it and cook for 5 mins. on a low-medium heat.

Add the freshly prepared coriander-pepper powder. Combine well.

Add the Kasturi Methi. Combine it properly.

Adjust the consistency by adding warm water or milk. Adjust the salt, Bring it to a boil and then set the heat to the lowest.

Cover the pan and let it simmer for 8 to 10 minutes until a little oil starts showing up on the surface.

Once the KADAI PANEER gravy is ready, we may add a tsp. of ghee and garam masala. It’s completely optional.

Drain the water and add paneer to the gravy. Gently, fold it into the gravy. Cover for 5 minutes and let it simmer on low-medium heat.

Add some fresh coriander and it’s ready to serve as such.

Add the stir fried veggies.

Some fresh coriander. Give a gentle stir.

Our delicious KADAI PANEER is ready to serve.

Mouthwatering KADAI PANEER.

Notes:

Kadai Paneer can be served with homemade roti, chapati, phulka, paratha, naan, or rice. It makes a perfect filling for Kathi Roll or Veggie Roll along with some salad veggies and green chutney.

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HOW TO MAKE PERFECT PANEER | INDIAN COTTAGE CHEESE

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE PERFECT PANEER | INDIAN COTTAGE CHEESE

Paneer is also known as Indian cottage cheese, created by curdling cow or buffalo milk with vinegar or lemon juice. It is a non-aged, non-melting, soft cheese, and can be consumed immediately. Packed with protein, paneer is an important ingredient of many Indian vegetarian recipes. Though it’s easily available in all Indian grocery stores but there is no match to the quality of homemade paneer. I always prefer to make it in my own kitchen.

Ingredients

  • 8 cups Whole Milk 
  • 1 n 1/2 tbsps. White Vinegar
  • 1/4 cup Water

Add a tbsp. of water to a heavy bottom pan.

Pour in milk into the same pan and let it come to the room temperature. No heat is required upto this point.

Place the milk pan on a medium heat and let it come to a boil.

Once the milk comes to a boil. Turn off the heat and wait for 2 to 3 minutes before we add vinegar to it.

We may use white vinegar, or fresh lime juice to curdle the milk for paneer. Here I’ve used the white vinegar.

In a small bowl add 1/4 cup of regular water and 1 n 1/2 tbsps. of vinegar. Combine well.

Start adding vinegar-water solution to the boiled milk.

Please add spoon by spoon and gently stir the milk.

Add vinegar-water solution and wait for couple seconds until paneer and water separates clearly.

We will see the formation of thick paneer chunks.

Give a minute or two and then strain all paneer through a clean muslin or cotton cloth. Put a big bowl underneath to collect the separated water.

Rinse this paneer with regular drinking water. 2 to 3 times.

Tie the cloth to squeeze extra water from paneer and leave it in the colander for 2 to 3 hours. We may also hang it on a sturdy hook.

After a wait of 2 to 3 hours, open the cloth to get this beautiful loaf of homemade paneer.

Slice it using a sharp and wet knife. Soft paneer with a perfect texture is ready to refrigerate for later use.

Notes:

It is very easy to make paneer or Indian cottage cheese in your own kitchen. As I’ve already mentioned, there is no match to this homemade paneer. I do create a variety of sweet and savory delicacies using my homemade paneer. Great for salads as well. Following are the two world famous Indian/Bengali sweets -Rasgulla & Rasmalai. 

Rasgulla

Rasmalai

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SAFFRON AND PISTACHIO MANGO LASSI

by Hearty Food Talks
written by Hearty Food Talks

SAFFRON AND PISTACHIO MANGO LASSI

Mango lassi is quite a refreshing fruit drink for a hot summer day. This cool, and creamy drink is created with mango, yogurt, sugar, saffron, cardamom, pistachios, and ice cubes. It is one of the most popular and nutritious fruit drink among the kids.

Ingredients:

  • 1 medium Perfectly Ripened Sweet Mango
  • 1 cup Fresh Plain Yogurt
  • 2 to 3 tsps. Organic Cane Sugar
  • 4 to 6 Saffron Threads
  • A good pinch of Cardamom Powder (optional)
  • 1 tsp. Pistachios
  • 1/4 to 1/2 cup Milk (optional)
  • 2 to 4 Ice cubes

Place the yogurt in a thin sieve to let drain any sour water.

Nicely wash, peel off the mango, and blend it into a fine purée.

Add the hung/solid curd into the blender jar.

Blend and taste it. Add some organic cane sugar to adjust the sweetness.

Add a few saffron threads.

Finally, a few ice-cubes to adjust the consistency.

Pour the lassi into cups/glasses.

Topped with mango cubes, pistachio, and saffron.

Delightful Mango Lassi is ready to serve 😊

Notes: 

To cut down the amount of extra sugar, please make sure that the yogurt is just perfect (not sour) and the fruit is also sweet by itself. 

We may also use frozen mango, or canned mango pulp for this recipe.

We may use the milk, to reduce the amount of sour yogurt, and/or adjust the consistency.

Make sure to serve it immediately.

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HOW TO CUT A MINI WATERMELON

by Hearty Food Talks
written by Hearty Food Talks

HOW TO CUT A MINI WATERMELON

Watermelon is a very delicious, refreshing, interesting, and highly cultivated fruit all over the world. It grows on a vine-like flowering plant, originally domesticated in West Africa.

The fruit has many health benefits:

  • Keeps us hydrated due to high water content.
  • Packed with the nutrients such as vitamins, and minerals.
  • It has antioxidant, and anti-inflammatory properties.
  • Contains very low calories.
  • Prevents cancer and improves heart health.
  • Great for eye health.
  • Relieves muscle soreness.
  • Good for skin and hair.

Nicely wash and wipe the watermelon. Place it horizontally, on a flat surface or chopping board.

Hold the watermelon on top. Using a sharp kitchen knife cut off the bottom part. This is to give a flat base to the fruit.

Place the fruit vertically on its flat base. Cut it vertically into two equal halves.

Fruit divided into two halves.

Refreshing watermelon pieces ready to cut into wedges and/or cubes 🍉

For the wedges, cut one of the halves further into two vertical halves.

Take one quarter piece at a time…

Cut into slices of your desired thickness.

Arrange it on a serving plate/dish.

Cut the rest of the fruit into bite size pieces.

Notes: 

Its red color is due to the presence of a compound Lycopene.

Different ways to store the leftover watermelon.

Cover the box with a proper lid and refrigerate it for later use.

A *Silicon Stretch Lid* to cover the uncut fruit and refrigerate it for later use.

We may also freeze the watermelon in a freezer bag to create a smoothie, slush etc.

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GRILLED CHEESE AND VEGGIES SANDWICHES

by Hearty Food Talks
written by Hearty Food Talks

GRILLED CHEESE AND VEGGIES SANDWICHES

A grilled cheese and veggies sandwich is a hot sandwich. Typically prepared by heating grated or sliced cheese and veggies between the slices of bread, on a frying pan, griddle, or sandwich toaster, until the bread turns brown and crispy and the cheese melts. It makes a great anytime snack or light meal. This one is one of my family favorite recipes.

Ingredients

  • Wheat Bread Slices 🍞 
  • (Two slices per sandwich 🥪)
  • Mozzarella Cheese 🧀 
  • Bell Pepper 🫑  
  • Tomato 🍅 
  • Onion 🧅 
  • Green Chili 🌶 
  • Tomato Ketchup 
  • Black Pepper Powder 
  • Pink Salt
  • Olive Oil (optional to grease the bread slices) 

Place all the ingredients at one place.

Cut the veggies into thin slices or chop them into small pieces.

Toast only one side of the two slices, on a low/medium heat. Here I am creating two sandwiches in one go…

Once the slices turn light brown. We will use one slice as a base and another to top it after layering our veggies-cheese.

Turn the heat to the lowest as it takes time to layer the veggies-cheese. Starting with onions & bell pepper slices.

Topped with grated cheese 🧀

Topped with sweet-n-sour tomato ketchup.

Then the tomato slices and a generous amount of black-pepper and some pink salt.

Again, may add a few onion slices.

Place the other bread slice on top of it (keeping the toasted side inside).

Now gently turn the whole sandwich 🥪 upside down.

Here, both the sandwiches have been turned upside down.

Lightly press the sandwiches as they get toasted (Idea is to bind the layers together with the melting cheese).

Once nice and crispy, bring it on to a chopping board and cut into two pieces (diagonal or vertical or horizontal).

Serve immediately with some extra ketchup.

Notes:

We may use any bread, veggies, cheeses or sauces of our choice. These sandwiches are very quick and easy to create on a pan or in a sandwich maker. Kids love to layer the sandwich as per their preferences. 

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Spicy and Tangy Okra
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Spicy and Tangy Okra

by Hearty Food Talks
written by Hearty Food Talks

SPICY AND TANGY OKRA

Okra is also known as Lady Finger, or Bhindi. It is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Okra is also a good source of Magnesium, and Folate.

Ingredients

  • 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
  • 1 to 2 medium Green Chili
  • 1/2 Lemon Juice 🍋
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1/2 to 3/4 tsp. Salt
Spicy and Tangy Okra

Wash, chop the ends, and cut all okra lengthwise or vertically…

Spicy and Tangy Okra

On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…

Spicy and Tangy Okra

Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…

Spicy and Tangy Okra

Combine the spice and add garam masala…

Spicy and Tangy Okra

On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…

Spicy and Tangy Okra

Our spicy and tangy okra is ready to serve!

Note: One of my most favorite veggies is Okra. I prepare it in many different ways. This is a new one, quite interesting. It‘s quick, easy, and flavorful! I served it with homemade Roti, and layered Paratha. Goes excellent with Puri, Kachori, and Dal/ Rice.
KANDIL (Paper Lantern)

KANDIL (Paper Lantern) Happy Festive Season To All 🌺🪔 🌺

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Spicy and Tangy Okra

Spicy and Tangy Okra

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
  • 1 to 2 medium Green Chili
  • 1/2 Lemon Juice 🍋
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1/2 to 3/4 tsp. Salt

Instructions

Wash, chop the ends, and cut all okra lengthwise or vertically…
On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…
Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…
Combine the spice and add garam masala…
On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…
Our spicy and tangy okra is ready to serve!

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