The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes.

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October 31, 2016

Egg Curry with Bell Pepper and Tomatoes


Cooking is more than a hobby for me; it's a way of life. This blog started out as my portable cookbook that contained recipes of dishes that my sister and I grew up eating. I've learned so much over the years, cooking alongside my mother; teaching me the ways of Indian cooking. 

However, as I grew up my tastes changed a bit. I was vegetarian when I first moved here. I slowly started trying new dishes and cuisines and now I'm half vegetarian. I eat eggs, chicken and fish every so often. However, I still stay away from meats like pork and beef. 

One of the dishes I really like is egg curry but my mom doesn't eat eggs so it's up to me to figure it out. I've watched YouTube videos and looked for recipes online. I've tested a few but didn't like the taste so much. A few months, I found a recipe at Archana's Kitchen called Quick and Simple Egg Curry Recipe. I did find her recipe to be simple enough and kind of quick. 

I made a couple changes for my taste, such as adding more vegetables like bell peppers, mushrooms or spinach to the recipe. Check out the recipe below:



Yields: Serves 6 (2 egg halves and gravy per serving)

Ingredients
- 6 eggs (boiled, peeled, and cut into half vertically)
- 3 vine tomatoes, pureed
- 1 large green bell pepper, chopped into 1/2" pieces and microwave for 2 to 3 minutes
- 12 oz baby Bella mushrooms, chopped into 1/2" pieces (optional)
- 1 tsp Turmeric powder
- 1 tsp coriander powder (or Dhanjeera powder)
- 1 tsp Garam Masala powder
- 1/2 tsp red chili powder or cayenne pepper (optional)
- 1/2 tsp sugar
- 1 tsp salt (adjust as per your taste)
- a small bunch of fresh coriander leaves, finely chopped
- 2 Tbsp vegetable oil

Ingredients to be ground to a paste
- 1 large onion, chopped 
- 1 (1-inch) piece of ginger, peeled and chopped
- 4 cloves of garlic
- 2 green chilies (or 1/2 tsp of chili paste)

Procedure
Heat oil in a medium saucepan on low-medium heat. Add the paste made with onion, ginger, garlic, and chilies to the pan. Saute for a few minutes or until the onion mixture turns translucent in color. Next add turmeric powder, sugar, garam masala powder, coriander powder, and red chili powder. Mix until combined well. I added mushrooms next and let them cook a little before I added bell pepper.  Cook for a few minutes while stirring intermittently. Next, add the tomato puree, salt, and eggs. Cover the saucepan with a lid and simmer the egg and vegetable mixture for 10 to 15 minutes. 

Lift the cover and check the salt and spice levels; adjust them to your taste. If you want the gravy to be a bit thinner, add 1/4 to 1/2 cup of water. Turn off the stove and sprinkle fresh coriander on the curry and serve with your meal. 

This curry goes well with plain white or brown rice, jeera rice, quinoa, or your favorite flatbread. Whenever I make this curry, I make two halves and some gravy and a couple of roti for lunch. It's healthy and filling. I would definitely recommend this recipe to anyone who likes eating eggs and wants to try something different. 

Quick Tips
- If wine or plum tomatoes are not readily available, you can buy a crushed tomatoes can. 
- Other vegetables you can add are yellow or orange bell peppers
- You can add evaporated milk for a creamier taste. 


October 28, 2016

Have a Sweet Diwali with Indian Bread Pudding (Double Ka Meetha)


From our family to yours...
Peace, Prosperity, and Good Fortune...May they all be with you in the coming year. 



I am thankful for my loving family as well as my friends (including my extended family at Open Door Toastmasters). They've supported and helped me accomplish a lot in my personal and professional life this year. 


Double Ka Meetha (Indian Bread Sweet)

This Diwali I wanted to show my mom that I have been paying attention to all that she's taught me in cooking and make an Indian sweet that she's only made once since we moved here. The dessert I made is called Double Ka Meetha. 

When I first heard the name, I thought it meant twice the sweetness because I was thinking in English and Urdu. 

Double Ka Meetha actually means bread sweet because in Urdu "Double Roti" means bread. This dessert is from Hyderabad, Telangana. It is a popular dessert in Hyderabad cuisine and served at special occasions such as weddings and parties. It is similar to Shahi Tukra. 


I know you are all dying to find out how to make this dessert, so let's get to it. 





Total cooking time (including prep work): About 2-2.5 hours

Ingredients
- 20 oz White Bread
- 2 sticks of butter or 16 Tbsp Unsalted butter*
- 2 (14oz) Condensed milk cans
- 1/4 cup Almonds or Cashews, chopped into quarters
- 10 Cardamom pods, seeded and powdered
- 1 cup Milk
- 1/2 cup Khoya or khoya powder (also known as Milk-Mava powder) - optional

Procedure
1) The day before making the dessert, open the bread packet and arrange the slices on a wide plate to allow them to air dry.



2) Set the toaster to medium setting and toast the slices. Afterwards, spread butter on both sides and toast to golden brown on a griddle (shown below). 



3) Cut all the slices diagonally into 4 pieces...

                        

Next, add 1/2 tbsp of butter to an non-stick skillet/pan and then transfer all the toasted breads pieces into it.



4) Next, transfer the condensed milk into a measuring cup and stir in the milk. Slowly pour this mixture on top and around the bread in the skillet/pan. 




Then add the khoya powder as well as the cardamom powder and mix well; making sure all the bread pieces are coated with the liquid.  Hint: Add another 1/4 cup milk if the mixture is dry.  





5) Transfer the contents into a greased tray or dish, garnish with toasted nuts and serve hot (shown above).

Although this dessert takes time to make, it is sure to please your guests. We served this dessert on Diwali and all of our friends and family enjoyed it. 

~~~Diwali Mubarak~~~