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.


August 30, 2018

Throwback Thursday: Protein Packed Lentil Waffles

Still thinking about the pesarattu waffles my mom and I made last year with our waffle maker from Costco. Pesarattu is a type of dosa made with lentils. Instead of making it the traditional way, we kicked it up a notch and used the dosa dough to make WAFFLES!!!

Check out these crispy lentil waffles... 

Whole Moong waffles

  • 1 cup whole Moong (mung bean) and 1/8 cup rice soaked for 6 to 8 hours 
  • Onion, finely chopped
  • Cumin seeds
  • Salt for taste

We used our stone grinder and ground the soaked moong dal and rice to a smooth consistency (consistency of dosa dough).  Once the dough is prepared, it's time to make the waffles.

As you will see in the video, we applied oil on the waffle grooves and then poured the lentil and rice batter. Make sure to evenly spread the batter in the waffle maker. (Please see video for details). 

The waffles can be enjoyed on their own or with your favorite chutney. 

How do you use your waffle maker? Do you make savory waffles too? Please share your comments with us. 

August 29, 2018

Quick N Easy Stuffed Eggplant

This may sound cheesy but I miss home. I miss my parents. I know they are just a bus ride away but absence makes the heart grow fonder. 

You don't really know what you have until you move away and become a grown up and have to do everything on your own. I miss helping my mom in the kitchen. I was her little helper...regardless of how old I got, that will always be the case. 

After work, I stopped by the local vegetable market and bought some Chinese eggplant and fresh coriander. Coriander, garlic, ginger and onions are a must in South Indian cooking. 

I knew exactly what I was going to do with the eggplant. It's one of my favorite ways to eat this type of eggplant and it's easy to make, as per my mom. I gave it a try last night and as you can see from the picture below, it came out well. I didn't burn it or over season it. 

The best part was that my husband really liked it. He ate more than half of the pieces in this plate. I am definitely going to save this recipe and make it as often as I can. 

If you like eggplant, give this dish a try...

- 4 long and slender Chinese eggplant
- 1/4 cup of fresh coriander, finely chopped
- 1/4 cup dry coconut powder
- 1 Tbsp. Vegetable oil (for frying)
- Salt (for rubbing inside eggplant and seasoning) as per your taste

Remove the stalk from the eggplants and then slit them longitudinally. (Caution: do not slit all the way through the eggplant so that it splits into two pieces.) Then rub salt lengthwise and apply oil on the outer surface with your fingers. Next, cut each eggplant into 3 inches long. 

Arrange the eggplant pieces on a microwaveable plate and microwave them with a cover for 4 minutes or until soft. 

Add tablespoon of oil to a medium saute pan on low-medium heat. Transfer the eggplant pieces to the heated pan and fry up to 5 minutes or until all the pieces have cooked through and browned. Remove the pieces from heat and place in a plate to cool. 

Scoop the coconut powder in a small cup, sprinkle some water and microwave for 15 seconds to re-hydrate it. 

Mix together the coconut powder, 1/2 teaspoon salt, dry garlic chutney, and fresh coriander. Adjust salt per taste. Stuff a little bit of this mixture in between the slit of each eggplant piece. The stuffed eggplant is ready to be served. 

I love eating the eggplant with warm plain white rice mixed with ghee (or clarified butter). The flavor from the spices and the eggplant's sweetness complements the rice well. I feel right at "home". 

***Quick Tips
- You can use freshly grated coconut instead of dry coconut powder. 
- We like using the dry garlic chutney because it has all the ingredients (coconut powder, salt, and chili powder) in one.  You can buy it in a packet at any Indian store; it is also available on Amazon in a bottle. 

What dish reminds you of home? Leave us a comment. We love hearing from our readers. 

August 12, 2018

Garden to Table - Fresh Gongura Chutney

Gardening is bliss! When we're not busy coming up with new dishes, my mom and I are tending to our garden.  

We love planting and watching them grow. Since moving away from home, I've started my own garden. This year, I planted cherry tomatoes, bell peppers, gongura, and various herbs. It's very relaxing and nurturing. 

One of the plants I'm very excited to see flourish is the gongura plant. We use the leaves to make a fresh chutney which we mix into rice and enjoy. 

Feast your eyes on this "fresh from the garden" pickle. 

Dishes made with Gongura leaves are popular in the Andhra Pradesh and Telangana (southern states of India). There are two varieties of Gongura: red-stemmed leaf and green stemmed leaf.

Mature Gongura leaves, ready for picking

My mom and I grew the green stemmed variety which is not as sour as the other kind. We haven't tried growing this plant before because of the hot climate that is required for its sustenance. I'm happy that the plant is doing well and is growing in our warm climate. We've collected enough leaves to make this popular pickle from India. 

Below is the recipe for this fresh South Indian chutney:

125g (or 1/4 lb) Gongura leaves, chopped (should measure 3 cups packed)
1/4 cup whole coriander seeds
1/8 cup urad (black gram lentil in English)
1 tsp Fenugreek seeds
3 to 4 dry red chilies
A lump of tamarind (size of a lemon), soaked in little water
1 Tbsp sea salt (reduce measurement slightly if using regular variety)
1/4 cup Sesame or Vegetable oil, for frying and seasoning

For Taalimpu (seasoning):
1 tsp whole mustard seeds
1/2 tsp Fenugreek seeds
1 dry red chili, cut into 1/2" pieces
2 pinches of Hing (also known as Asaphoetida)


1) Add one teaspoon of oil to a medium saucepan on low-medium heat. Next, add coriander seeds, black gram lentil, chilies, and Fenugreek seeds. Fry until lentil is golden brown. Then, transfer the mixture into a blender and grind it into powder and add half the amount of salt. 

2) Bring the saucepan back to the stove and on low-medium heat, add half teaspoon oil and then add the gongura leaves. Wilt the leaves until they turn dull green. Remove from the stove and allow the leaves to cool down. 

3) Add the wilted gongura leaves, soaked tamarind and remaining salt into the blender with the dry powder. Then, add 1/4 cup or less of water and some oil and grind everything until the leaves are coarsely ground and blended with the dry powder. Transfer the chutney into a mason jar with a lid. 

4) Heat the remaining oil for seasoning in the saucepan and add mustard seeds, Fenugreek seeds, and red chili. When the mustard seeds splutter, add 2 pinches of hing and then add this mixture to the chutney and mix well. 

5) The chutney is now ready to be served. We like to eat this chutney with warm plain white rice. You can also enjoy by spreading it on toast. 

Quick Tip: 
If you are using red-stemmed gongura leaves, adjust the tamarind as it is sourer than the green stemmed variety. If you prefer more gongura taste, reduce the coriander and black gram lentil quantities.