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.

April 27, 2021

Easy Lentil and Veggie Kofta Curry


Lentil and Veggie Kofta Curry

Working from home has become the norm in the last year. It has its advantages because you don't have to commute and you can spend more time with family. The downside is that everyone in my household has been home for school or work and we had to figure out how to work cooperatively. It's been tough but we are working on it. 

One thing is for sure...working from home means more time to cook and experiment. In the beginning, we didn't do take out and cooked mostly at home. We tried to cook meals that weren't too fattening so we don't gain too much weight. 

We are constantly looking for new ingredients and recipes to refresh our meal plan. If you ever dined at IKEA, you'd know that they are known for their "balls" on the menu. Whether it is Swedish meatballs, chicken meatballs, or Veggie balls.  


Frozen Huvudroll Vegetable balls

The picture above is of the Vegetable balls, which are made from pea protein and vegetables. The serving size is 5 balls with 7 grams of protein in each serving.  

We incorporated these veggie balls and made curries; specifically kofta curry. The balls are the koftas so there is minimal preparation of the koftas. The most you have to do is make the gravy for this dish. It's so tasty. We wished we bought more of these Vegetable balls bags so we make this curry again. You won't be disappointed. 

Ingredients

  • 15 frozen Huvudroll Vegetable balls*, microwaved for 1 to 2 minutes
  • 1 cup Crushed tomato (alternately you can use 1/4 cup tomato paste)
  • 1 medium onion, diced and crushed for few pulses
  • 1/2 tsp chili powder (or as per taste)
  • 1 Tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/4 cup heavy cream*
  • 1 cup water (or as needed)
  • 1/2 tsp salt (or as per taste)
  • 1/4 cup Fresh coriander/cilantro, chopped (optional)
  • 1 Tbsp cooking oil (Vegetable, canola, coconut, or as per taste)
  • 1/2 tsp cumin seeds
  • 1/4 tsp sugar


Procedure

1) Heat oil in a saucepan or a saute pan on medium heat. Add cumin seeds and when cumin sizzles, add crushed onion and stir fry it until transparent. Now, add chili powder and stir for about 10 seconds. Next, add ginger-garlic paste and garam masala. Stir again for another 30 seconds. Follow up with crushed tomato (or paste) and sugar. Cook for 3 to 4 minutes. 






2) Add the vegetable balls into the gravy and cook under a closed lid for 2 to 3 minutes to allow the balls to soften and absorb some spices.  Now, add water and salt, mix into the gravy and bring the curry to boil, mix in the heavy cream and cook for another couple of minutes. 



3) Remove from stove, transfer into the serving bowl and garnish with chopped cilantro. Serve hot with naan, roti, rice, or quinoa. 




Quick Tips
  • You can substitute heavy cream with coconut cream, nut cream, or evaporated milk. Please note that the consistency may be a little different depending on what you use.
  •  You can substitute the Huvudroll with other vegetable balls if there isn't an IKEA close by. Check out our other kofta curry recipe


February 25, 2021

Air Fried Tandoori Tofu Chops

Do you remember our posts on 'Evolution of the Kitchen Gadgets'? Just like humans, even kitchen gadgets go through evolution. They get better with time and easier to use. 

We recently acquired an Air Fryer to reduce the amount of oil used to 'fry' or make our favorite dishes. Who wouldn't want to make restaurant-quality food at home? Below is one of our favorite Tandoori Tofu appetizers with our new kitchen toy. 

We hope you like it as much as we do. This appetizer is easy to make and requires few ingredients. 



Ingredients

  • 6 oz Extra Firm Tofu
  • 2 Tbsp Tandoori paste
  • 3 Tbsp thick yogurt
  • 1 Tbsp Vegetable oil
  • Few sprigs of fresh coriander, finely chopped (optional)

Procedure

1) Drain the water from the yogurt tub and dab the tofu block gently patting it down on a towel. Place the block on a small towel or paper towel and microwave it for 45 seconds to 1 minute (based on your microwave wattage) and dab the oozed water again. Cut the tofu into 1" cubes. 

2) In a bowl, add tandoori paste, yogurt, and oil. Mix well. Add the cubes into the bowl and gently toss the cubes to be coated with the paste. Cover the bowl and let it marinate in the refrigerator for 4 to 5 hours. 




3) Line the Air Fryer tray with parchment paper and transfer the marinated tofu cubes onto the parchment paper and align them in a single row, not touching each other. 

4) Set the Air Fryer temperature to 325°F and timer for 20 minutes. Insert the tray and air-fry for the set time. When done, transfer them into a serving tray and sprinkle some chopped coriander. 





Quick Tips
  1. We made it in an air fryer that is a combo (toaster and air fryer). If using a standalone air fryer, adjust the temperature and time accordingly.

February 21, 2021

Garam, Garam Air Fried Samosas by Meagan



Ingredients for the Samosa Dough

  • 1 cup all-purpose flour
  • 1/8 cup avocado oil*
  • ¼ tsp black cumin, toasted
  • ¼ tsp salt
  • 3 Tbsp water
Ingredients for Potato Filling
  • 2 medium potatoes
  • ¼ cup peas (blanched)
  • ½ tsp ghee
  • ½ Tbsp ginger, minced
  • Pinch of asafoetida
  • ¼ tsp salt
  • ¼ tsp cumin, ground
  • ¼ tsp garam masala
  • ½ tsp apple cider vinegar
  • 2 Tbsp fresh cilantro/coriander, chopped

You will also need

Extra oil for rolling dough Pastry Brush & Rolling Pin Water for sealing samosas


Procedure 1) Boil potatoes until just done; so, a fork can go through. Crumble potatoes and set aside. Add ghee, ginger, and spices to a pan until it sizzles, saute for about 30 seconds, stirring, add peas and cook for another 2 minutes. Add mixture to potatoes along with vinegar and stir well. Set aside to cool. 2) Mix together flour ingredients, except water. Rub the flour well for a few minutes to mix the oil in well. The dough should be able to hold shape and not crumble when it is ready to add water. Mix in the water a little at a time to make a stiff dough. Cover and rest for 30 minutes. 3) Knead the dough to smooth, cut into three pieces, and roll into balls. Cover remaining dough while rolling out each piece. Oil the rolling area and flatten a ball, drizzle oil on ball. Roll ball into an oval shape about 8 x 6 inches. Cut into two parts, this will be two samosas.





4) Take one part and add water over the straight edge, joining edges to make a cone. Press down carefully to seal the cone from the inside also.




5) Add cilantro to potato filling and mix well.

6) Fill the cone with potato masala and gently push filling inside the cone. Brush water on both remaining edges bring together, and seal, pinching the edges together. Cover to keep from drying while working on the others.



7) Once finished, turn on the air fryer to 350. Brush or spray samosas generously with avocado oil. Bake in the air fryer for about 30 minutes or until light golden brown.



Quick Tips
-  If avocado oil is not readily available, you can use substituted with ghee or canola oil. 
If baking in the oven, turn on the oven about 10 minutes prior to forming samosas.


We thank Meagan for sharing her love of Indian cooking with us. Like these vegetarian Samosas, follow Meagan: on Twitter and on YouTube.

January 19, 2021

It's a New Year with New Foodie Possibilities


Happy 2021 everyone! 

Here's to starting a new year with delicious and healthy foods. 


Don't you want to dive into this wholesome stuffed pita goodness? 



The pitas are filled with fresh vegetables and fruit and sprinkled with a chutney made from herbs. These cute stuffed pitas can be enjoyed as an appetizer or an entree. It depends on how hungry you are! 


Check out the recipe below and let us know how you liked it in the comments section. 

Ingredients

  • 1 large carrot, peeled and grated
  • 1 large green bell pepper, cut into 3/4" long thin slices
  • 1 medium red onion, cut into chunks
  • 7 to 8 oz (200g) firm Tofu
  • 2 oz Pepperjack or Feta cheese, grated or crumbled
  • 1/2 Tbsp ginger-garlic paste
  • 2 to 3 green chilies, cut finely or crushed
  • 1 Tbsp Vegetable oil
  • 1/4 cup mint chutney (or as needed)
  • 1/4 cup pomegranate seeds (optional)
  • 1/2 tsp salt
  • 3 Whole wheat Pita


Procedure

1) Cut out the portion of tofu from the block and gently press it between your palms to squeeze water. Press various sides. Alternately dab the tofu block on the towel folds to absorb water.

2) Heat oil in a skillet and add chilies and ginger garlic paste, onions followed by Green pepper. Sprinkle some salt and toss well, then cook under a closed lid on medium for 1-2 min. Add carrots and mix well, and continue to cook under a closed lid for another 2 minutes.

3) Crumble the tofu and add to the pan and sprinkle the remaining salt and toss well for another minute and remove from heat. Mix in the cheese, and pomegranate seeds.



4) Cut the pita in half and open the pocket and fill it in with the Veggie-Tofu mixture. Spoon in the mint chutney on the top and enjoy!


5) The mixture fills 3 whole pita or 6 pita pockets. 

Happy Eating!

Quick Note

  • Can use crushed red pepper instead of green chilies. 
  • For a greater taste, mix the mint chutney into the veggie blend instead of topping.