Indian Khana, Made Easy

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 dishes.

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October 12, 2021

Bitter Melon and Potato Stir Fry

Be honest. Have heard of bitter melon (Chinese) before? If yes, how many of you like bitter melon? 

We love it! It's healthy and good for you. We also find it less bitter than the Indian bitter melon (or karela).  

There are so many ways to enjoy bitter gourd; you can stir fry it, stuff it, or even make a chutney with it. How do you enjoy bitter melon?  



I didn't know there were different types of bitter melon until my mother-in-law gave me a tour of her garden. She has the magic touch and patience to grow them.




I tried growing them this year, but mine only grew to the size of a potato. While hers can grow up to 8 or 9 inches in length. 



I'm still a novice, but I'll get there someday. For now, I get all my bitter gourds from her and make yummy dishes. Don't forget to check out the Bitter Melon and Potato Stir Fry recipe below:


Ingredients
  • 1 large Chinese bitter melon 
  • 1 small potato, peeled and chopped into 1/2" slices
  • 1 small to medium onion, coarsely chopped
  • 3/4 tsp dry garlic chutney
  • salt (as per your taste)
  • Fresh cilantro/coriander (optional), chopped (for garnish)

Preparation
1) Chop the bitter melon once lengthwise and then into 1/4" thick slices (as shown below).


Place the bitter gourd pieces in a bowl, sprinkle a little bit of salt and water over them, and microwave for 2 minutes. 

2) Heat oil (on medium flame) in a medium saucepan and add onion and potato. Sprinkle a little bit of salt and stir fry for 2 to 3 minutes or until the potatoes are soft. 


3) Then, add bitter melon, and cover with a lid. (Note: Add more oil if necessary; to prevent the mixture from burning). Stir every few minutes until onions, potatoes, and bitter melon are caramelized for about 8 to 10 minutes. Next, add dry garlic chutney powder and continue to stir fry for another 3 to 4 minutes. 




4) Switch off the heat and add fresh cilantro/coriander. Serve hot with rice or roti.


Quick Tips
- We like using dry garlic chutney powder in our curries (i.e. Stuffed Eggplant) to make them spicy. I also like sprinkling it over avocado toast. It gives it a little kick, just the way I like it. This product is also available on Amazon*. Click on the image for the link. 


*As an Amazon Associate, I earn from qualifying purchases. 

September 13, 2021

Mushrooms La Jawab Appetizer


How are you celebrating National Mushroom Month? 


Here are a couple of fun facts about Mushrooms. According to a Food & Wine article: from 2019 to 2020, Pennsylvania sold 526 million pounds of mushrooms; that's 2/3 of the total amount sold in the United States. That's a lot of mushrooms! 😮

I also watched this interesting documentary called Intelligent Trees, which talked about the symbiotic relationship between mushrooms and trees. Both benefit from this relationship. The mushroom or fungus colonizes the tree's root tissues, improving the tree's moisture and nutrient absorption. In return, the tree provides the fungus carbs produced through photosynthesis. That's was really cool!  

Do you know some fun facts about mushrooms? Share with us. 

How many mushrooms can you name?  How many mushroom varieties have you consumed? I know a few and have eaten the following: cremini, shiitake, portobello, baby Bella, white button, black Truffle, and Enoki. 

We use baby Bella and white button mushrooms most often in our cooking, like when we make omelets, stuffed bell peppers, soups, as well grilled vegetables. They are more readily available as well. 

Check out our recipe for Tandoori mushrooms below that is made with a few ingredients and it's easy to make. 




Ingredients
  • 6 to 7 oz or 10 to 15 white button mushrooms, cut into 1" pieces
  • 2 tbsp Tandoori Paste (we used Deep brand)
  • 1 tsp plain yogurt (or as needed)
  • 1½ tbsp Vegetable oil
  • few sprigs of cilantro/coriander or basil (for garnish)

Procedure

1) Clean the mushrooms with a damp paper towel, and then chop them into half as needed; you can leave the small ones as is.


2) Add the tandoori paste to a bowl and mix in the yogurt to loosen it. Next, add the mushrooms into the bowl and toss with a spoon to coat the marinate well. Leave it in the refrigerator for at least 1 to 2 hours for the marinade to soak in. 


3) In a non-stick pan (saute pan or saucepan) heat oil on medium heat and when it's hot, add the mushrooms and mix well to coat with oil. 


Pan roast the mushrooms with a half-closed lid for a few minutes mixing intermittently. Remove the lid and allow the mushrooms to carmelize for 2 to 3 minutes or until oil is seen on the edges. The whole roasting and sauteing will take roughly about 7 to 8 minutes. 


4) Transfer the mushrooms to the serving plate, and garnish with fresh coriander or basil. You can serve this appetizer with any type of drink (alcoholic or non-alcoholic). 


We hope you try our recipe for this yummy appetizer and share your feedback with us by leaving a comment below. We love hearing from our readers. If you love mushroom dishes, check out Mushroom and Bell Pepper Szechuan Stir Fry and Mushroom and Bell Pepper Medley