SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH
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SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH

by Hearty Food Talks
written by Hearty Food Talks

SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH

Bell pepper is also known as sweet pepper or capsicum or shimla mirch. Though they are fruits, (botanically classified as berries), they are commonly used as a vegetable ingredient or as a side dish. Enriched with carotenoids, antioxidants, vitaminC, and vitamin B6, they are excellent for eye health, cancer prevention, to boost immunity, balancing mood, and in sleep quality. 

Further, it’s low in calories, therefore helps in weight loss. Vitamin E in bell peppers brings a radiance to skin. Heart healthy, as the Capsiacin present in bell peppers helps lowering the cholesterol. Together vitaminC and vitaminK of the veggie are anti-inflammatory.

Ingredients

  • 2 medium Bell Peppers 🫑 
  • (chopped into thick lengthwise pieces)
  • 1 small or medium Potato 🥔 
  • (lengthwise thinly sliced)
  • 1/2 inch piece of Ginger (finely chopped)
  • 1 small Green Chili (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander (finely chopped)
  • 1 tsp. to 2 tsps. Olive Oil (or Mustard Oil)
  • A good pinch of Asafetida 
  • 1/2 to 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder
  • 1/2 tsp to 3/4 tsp. Mango Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Fennel Powder
  • 1/4 to 1/2 tsp. Garam Masala
  • 1/4 to 1/2 tsp. Salt

Chopped bell peppers and potatoes 🫑🥔

On a medium heat, season the veggies in oil and spices (asafetida, cumin seeds, turmeric, red chili powder, garam masala), and salt.

Cover the pan with a lid. Adjust the heat to low-medium and let it cook for 8 to 10 minutes. Occasional stir is required.

Check the veggies to be all cooked.

Add coriander powder, fennel powder, and mango powder.

Combine well and add fresh coriander to it. Transfer the delicious bell peppers to a serving bowl.

Our mango powder flavored, spicy bell peppers curry is ready to serve 😊

Notes: This is an amazingly delicious bell pepper and potato recipe. I serve it with roti, paratha, and dal-rice combination. Leftover as fillings for grilled sandwiches, wraps, etc. Another variation of it is with tomatoes and onions. Yes! For the special occasions, I use colored bell peppers -green, red, orange, and yellow. This color combination takes the recipe to an another level.

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SPICY CABBAGE MIX
CelebrationsCurry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15SaladsWeight Management

SPICY CABBAGE MIX

by Hearty Food Talks
written by Hearty Food Talks

SPICY CABBAGE MIX

Cabbage, and especially red cabbage has many health benefits. It seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Steaming was found to retain the most antioxidants and vitamin C compared to other cooking methods, making this a good option if you don’t like it raw. Here, I am sharing a very flavorful cabbage recipe with some basic spices.

Ingredients

  • 2 cups Chopped Cabbage (finely chopped)
  • 1 small or medium Potato (thinly sliced)
  • 1/2 to cup Carrots (chopped into small pieces)
  • 1/4 to 1/2 medium Red Onions (thinly 
  • sliced)
  • 1/2 cup Green Peas (fresh/frozen)
  • 1/4 inch piece of Ginger (finely chopped)
  • 1 small Green Chili (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander (finely chopped)
  • 1 tsp. to 2 tsps. Olive Oil
  • A good pinch of Asafetida 
  • 1/2 to 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Garam Masala
  • 1/4 to 1/2 tsp. Salt
SPICY CABBAGE MIX

Get all veggies ready for the seasoning….

SPICY CABBAGE MIX

On a medium heat, season the veggies in oil and spices (asafetida, cumin seeds, turmeric, red chili powder, garam masala), and salt.

SPICY CABBAGE MIX

Adjust the heat to low-medium, cover the lid of the pan, and let the veggies cook for 4 to 5 minutes.

Stir the veggies, potato should be cooked by now. Leave it open until served…

Transfer the flavorful, spicy Cabbage Mix to bowl, and it’s ready to eat. Of course, a guilt-free nutritious recipe 😊

Notes: 

The Spicy Cabbage Mix has always been my one of the most favorite recipes. Overtime, I have reduced the amount of oil to almost zero. No over cooking of veggies is also an important improvisation on my part. The is very easy to bring together, visually so colorful, nutritious, and finally amazingly delicious. I serve it with Roti, Paratha, or use as a filling for my grilled toasts. It also gives us the flexibility of adding any amount of veggies of our own preferences.

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CelebrationsKeeper RecipesKids Friendly Recipes

RICE PUDDING TOPPED WITH FRESH NECTARINE

by Hearty Food Talks
written by Hearty Food Talks

RICE PUDDING TOPPED WITH FRESH NECTARINE

Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.

Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.

A serving of rice pudding is like a warm hug on a special day. As it’s a fragrant, creamy, and pleasantly sweet dessert. Here’s how to make the easiest rice pudding, the one that we use over and over again.

Further, we can customize it in a number of interesting ways. Here, I have served it with the seasonal fruit, nectarine.

Ingredients

  • 6 cups Whole Milk
  • 2 tbsps. Rice
  • 1 to 2 tbsps. Sugar 
  • 2 Nectarines
  • A few Almonds
  • 1/4 tsp. Cardamom Powder

Place the milk in a heavy bottom pan, on a medium heat. Bring it to a boil.

Rice soaked in water for 30 minutes.

Add the soaked rice to the boiling milk. Adjust the heat to low-medium. Keep stirring and let it simmer until the rice is all cooked.

Add sugar and let it cook for another 5 to 10 minutes.

Add almonds, and cardamom powder to it. Turn off the heat.

Mix well and it’s ready serve.

Serve it in a bowl and top it with a seasonal fruit of your choice.

Scrumptious Rice Pudding topped with fresh nectarine.

Notes:

Serving our traditional rice pudding with seasonal fruits help us to cut down the quantity of sugar. I love to serve rice pudding with strawberries, banana, and mango as well. Make sure to use flavorful fruits to the recipe

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HOW TO SOAK SABUDANA OR TAPIOCA
How to

HOW TO SOAK SABUDANA OR TAPIOCA

by Hearty Food Talks
written by Hearty Food Talks

HOW TO SOAK SABUDANA OR TAPIOCA

Tapioca, the white little balls come from the starch of the cassava root. After the starch is extracted from the roots, starch is processed to make tiny tapioca pearls.

Tapioca is gluten-free, and vegan. Both the ingredients that go into it (cassava root) and the processing methods that create it are free of animal products.

It is a popular fasting recipe ingredient in India. Usually, grains are not eaten during fasts. So Sabudana Khichri, Sabudana Kheer, Sabudana Cutlets, and Sabudana Papad are thoroughly enjoyed or liked by the people.

Tapioca or Sabudana helps in weight loss as it is rich in dietary fiber. It cures migraine due to the presence of vitamin B2 and riboflavin. Improves gut health and digestion. The antioxidant properties of tapioca treats diarrhea. Improves vision as packed with vitamin A. Reduces fever, heals wounds, increases appetite, and boosts energy.

Ingredients

  • 1 cup Store Bought Sabudana (dry)

Place the store bought tapioca in a bowl.

Wash is with water for 2 to 3 times, until tapioca can be clearly seen through water. Fill in the tapioca bowl with water. About an inch above the tapioca layer. Set aside the bowl for 30 minutes.

After 30 minutes, drain all the water from the tapioca bowl. Spread the wet tapioca on a flat tray or plate in a single layer. Cover the tray with a plate. Leave it on the kitchen counter for 4 to 5 hours or preferably overnight.

In the morning, you’ll find perfectly soaked tapioca. Ready to use for a tapioca recipe.

Notes: 

A perfectly soaked tapioca will be moist to its core. Crush a tapioca pearl between your finger and thumb, there should not be any dry part inside. Here are two of my most favorite tapioca recipe. 

Golden Crispy Tapioca Cutlets

Scrumptious Tapioca Khichri

Store bought Sabudana or Tapioca.

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DELECTABLE GOND LADDU | EDIBLE GUM LADDU
Breakfast RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesWeight Management

DELECTABLE GOND LADDU | EDIBLE GUM LADDU

by Hearty Food Talks
written by Hearty Food Talks

DELECTABLE GOND LADDU | EDIBLE GUM LADDU

Gond ke laddu are wholesome and nutritious sweet balls made with edible gum, whole wheat flour, nuts, jaggery or sugar, and ghee. These are high in calcium and protein. Regular consumption of gond laddu for several weeks is said to rejuvenate the entire body by strengthening the bones, improving immunity and digestion.

Gond is a Hindi word for Edible Gum.

The first type of edible gum is Tragacanth gum. It is known as gond katira or badam pisin in Indian language. It is tasteless & swells up when added to water and turns soft like jelly. So it is also used to thicken, stabilize & emulsify foods. It is added to beverages like shakes & smoothies. Tragacanth gum is extremely cooling in nature & is considered to be beneficial to use during summers. 

Acacia gum or gum Arabic is the other type of edible gum which is the dried sap of the acacia tree. Kikar is the hindi name to this tree and is widely known as Babul tree in India. Gond that is used to make gond laddu is the dried sap of babul tree. Acaia gum or gum Arabic keeps the body warm so it is widely used during winters & is avoided during summers as it is warm in nature.

Here, in this recipe I have used the first one, Gond Katira. 

Ingredients

  • 2 cups Multigrain Flour
  • 1/2 to 3/4 cup Ghee
  • 1/4 to 1/2 cup Edible Gum
  • 2 cups Fox Nuts or Makhana (dry roasted coarse powder)
  • 1/4 cup Walnuts
  • 1/4 cup Pistachios 
  • 1/4 cup Almonds
  • 1/4 cup Cashews 
  • 2 tsps. Melon Seeds 
  • 2 tsps. Poppy Seeds 
  • 1/2 cup Coconut Powder 
  • 1/4 tsp. Nutmeg Powder (optional)
  • 1/4 to 1/2 tsp. Ginger Powder (optional)
  • 1/2 to 1 tsp. Cardamom Powder 
  • 4 to 6 Saffron Threads
  • 1 cup Cane Sugar (powdered)

Place a heavy bottom pan on low-medium heat. Add 1/2 cup ghee and 2 cups of multigrain flour to it. Keep stirring for 15 to 20 minutes until fragrant and changes it color to light pink.

Turn off the heat and keep stirring the flour for another 2 to 3 minutes. Transfer it to a wide bowl.

In the same pan, add a little ghee to roast all the nuts on a very low heat. Once fragrant and turn pink, transfer to a plate to let cool to the room temperature.

Place them into a grinder jar to make a coarse nut powder.

Add the remaining ghee and edible gum to the pan. Adjust the heat to low. Keep stirring until the gum gets nicely done fluffy to the core.

Transfer it to a separate plate and let it completely cool.

The edible gum can easily by crushed in a mortar-pestle.

All ingredients in one bowl. Roasted Multigrain flour, sugar, dry fruits, fox nuts, and edible gum.

Add cardamom and saffron. Combine well to get an even Laddu mixture. Taste and adjust the sugar. Try binding the mixture with your fist. It should bind easily into a ball.

Our bite-size Gond Laddu are ready to serve and store.

Notes: I have made bite size Gondh Laddu or Edible Gum Laddu because of warm weather. In fact it’s a winter recipe. For the same reason, I’ve skipped dry ginger powder and nutmeg as well.

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SPICY TARO ROOT CURRY OR ARVI
Curry RecipesKeeper RecipesKids Friendly Recipes

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
CelebrationsEventsImmunity BoostersKeeper RecipesKids Friendly Recipes

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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How to

HOW TO MAKE GHEE (OR CLARIFIED BUTTER) FROM UNSALTED BUTTER

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE GHEE (OR CLARIFIED BUTTER) FROM UNSALTED BUTTER

Ghee has been used as a cooking oil from a very long time, in India. It’s the foundation of traditional Indian cooking. 

It has also been used in many Ayurveda therapies, such as for treating burns and rashes. 

Ghee is created by heating the cow milk butter on a low heat. Later, strained to remove any milk solids. This makes ghee a great substitute of butter for those who are allergic to lactose or dairy.

Ingredients

  • Unsalted Butter 🧈 

Use a good brand of unsalted butter to make ghee out of it.

Place the butter bars into a heavy-bottom steel pan, over low-medium heat, for about 2 minutes, until it melts down completely.

Once the butter melts, adjust the heat to low, and let it simmer for another 1 to 2 minutes.

At this stage melted butter will turn into transparent ghee. Adjust the heat further to lowest and let it simmer for another 2 minutes.

As soon as the surface starts changing its color. TURN OFF the heat. Ghee will keep cooking in its own heat and turn into well-done perfect golden ghee. Let it cool down for 5 minutes.

Pass through it from a very thin metal sieve. Discard the residue.

Ghee is ready to use or to store in a glass or steel jar.

Gradually, the liquid ghee turns into a semi-solid ghee.

Notes: Though it is an easy and quick process of about 5 minutes but we need to be very careful. Don’t leave the ghee pan unattended, at anytime. Make sure to turn off  the stove, as soon as the protein solids at surface start changing their color.

Stay a little far away from the ghee pan on stove. It may splutter and hit back on our face or hands.

Store the ghee in glass or steel bottles. May leave on the kitchen counter, or refrigerate it for a longer shelf life.

Ghee or Clarified Butter stored in sterilized glass bottles.

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Immunity BoostersQuarantine 15Weight Management

GORGEOUS AVOCADO N RADISH SALAD

by Hearty Food Talks
written by Hearty Food Talks

GORGEOUS AVOCADO N RADISH SALAD

Avocado is a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. It also provides lutein, beta carotene, and omega-3 fatty acids. Avocado contains high levels of healthy, beneficial fats, which can help a person feel fuller between meals.

Radish is rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

Ingredients

  • 2 medium Avocado
  • 2 medium Red Radishes 
  • 1 to 2 Baby Cucumber 
  • 1 medium to large Tomato 
  • 2 cups Lettuce (chopped)
  • 2 to 3 Green Onions
  • 1 tbsp. Roasted Pumpkin Seeds
  • 1/2 cup Homemade Cheese 
  • Honey Mustard Salad Dressing

Place the nicely washed fruits and veggies in a bag plate.

Arrange the chopped fruits and veggies on a lettuce bed. Top it with homemade cheese and pumpkin seeds.

Our heart healthy Avocado N Radish Salad is ready to serve. Add the salad dressing of your choice, right before serving it.

Notes: This gorgeous Radish salad is so easy to rustle with sliced cucumber, tomato, avocado, and green onions,  Radish salad is so good that I had to share the recipe. I was looking for a way to use radish from my groceries and I came up with the idea of making this salad with my homemade cheese and honey-mustard dressing.

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Immunity BoostersQuarantine 15Weight Management

SUMMERTIME CANTALOUPE SALAD

by Hearty Food Talks
written by Hearty Food Talks

SUMMERTIME CANTALOUPE SALAD

Cantaloupe is vitamin C enriched, a powerful antioxidant that protects our cells from damage. Also has enough vitamin A for our daily needs, which helps keep our eyes, skin, bones, and immune system healthy.

The fiber, potassium, and vitamin C present in cantaloupe are vital nutrients for your heart health. Potassium can help to lower high blood pressure, which is a risk factor for heart disease. Fiber helps to decrease levels of “bad cholesterol” in your body. It can also keep our blood pressure in check.

Cantaloupe has a high water content and provides fiber. Fiber and water can help prevent constipation, promoting regularity and a healthy digestive tract.

Most adults need to eat anywhere from one to two cups of fruit per day and cantaloupe is a stellar choice: full of water, antioxidants, vitamins, and minerals. We don’t need to be wary of the sugar found in fresh fruit.

Ingredients

  • 1/2 medium size Cantaloupe 🍈 
  • 1 medium Persian Cucumber 🥒 
  • 1/2 cup Homemade Paneer (cheese) 🧀 
  • A handful of Fresh Mint leaves 🍃 
  • 1/2 to 1 Fresh Lemon Juice 🍋 
  • 1 to 2 tsps. Honey 🍯
  • 1/4 tsp. Black Pepper powder
  • 1/4 tsp. Pink Salt

Properly wash the cantaloupe, and cucumber. Cut them into bite-size pieces. Arrange the fruits, mint, and cheese in a serving dish.

Top it with lemon and honey 🍋🍯 dressing, and it’s ready to serve.

Notes: Truly a refreshing summertime salad. My homemade paneer went so well with the rest of the main salad ingredients. 

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