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

August 10, 2021

The Story of Idlis: Chutneys and Accompaniments - Creamy Coconut Chutney


Does the aroma of spices wake up your senses? Does the grating of fresh coconut get you riled up? Then you really enjoy cooking and eating. 

Today we are making creamy coconut chutney that is served at most South Indian restaurants as a condiment or chutney for idli and/or dosa. 

I myself haven't eaten this chutney in a long time and was excited when my mom made warm, fluffy idli and served it with this creamy coconut chutney.  I think you can eat this chutney with any type of idlis


 

Ingredients
  • ½ cup of roasted chana dal
  • 1/3 cup of dry roasted and de-skinned peanuts
  • ¼ cup fresh coriander, chopped
  • 2 small green chilies or per taste, peeled and finely chopped 
  • 1" piece of ginger, peeled and grated
  • Size of walnut of dry tamarind, soaked in ¼ cup of water, remove strings
  • ½ tsp cumin seeds
  • ½ tsp salt, or per taste
Ingredients for the seasoning
  • 1 tbsp Vegetable oil
  • 1 tsp Urad/black gram dal
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 dry red chili, broken into 1" pieces (optional)
  • a pinch of Hing or Asaphoetida
  • 5 to 6 curry leaves, chopped


Procedure
In the blender, add roasted chana dal, peanuts, cumin seeds, chilies, and powder the mixture. Next, add ginger, coriander, tamarind with water and salt, and then add enough water to make the mixture into a thick sauce consistency. Blend again to a smooth paste. Taste the chutney and add salt per your taste. Scoop out the chutney into a serving bowl. 

In an egg pan or tadka pan, warm oil on low to medium heat. Add urad dal and stir for 30 seconds until it turns golden. Then add mustard and cumin seeds, and red chili. Saute for another 30 to 40 seconds. When they sizzle, remove from heat and add Hing and curry leaves, stir for few seconds and immediately add the seasoning to the chutney. 




Mix well and serve the chutney with idli, dosa, vada, or upma per your liking. 😋

July 30, 2021

The Story of Idlis: Chutneys and Accompaniments - Tomato and Onion Chutney

We hope you enjoyed our posts on the story of idlis and idli varieties

Today's topic is chutneys and accompaniments. Just like how we dip French fries in ketchup, mayo, or chipotle sauce. Idlis can be eaten with various "condiments" or chutneys/accompaniments. 

How do you enjoy eating idlis? Do you dip them into chutney, podi, or sambhar? Everyone in my family has their own preference. When I was little, I used to eat idli with sugar, believe it or not. Now I prefer to eat with different chutneys like coconut chutney or tomato-onion chutney. I also enjoy eating with chutney powder or sambhar. 

When my husband and I visited my grandma in India in late 2019, we ate idlis for breakfast every day for a week. We really loved the chutneys that were packed with the idlis. One of the chutneys was the tomato and onion chutney. Please see the recipe below. 


Ingredients
  • 3 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1" fresh ginger, grated
  • 1 dry red chili, broken and deseeded
  • 1 tbsp urad dal (black gram lentil)
  • 3 cloves
  • 4 black peppercorn
  • dry tamarind (size of a walnut), soaked in little water
  • ½ tsp salt (or as needed)
  • 1 tbsp vegetable oil

Ingredients for Seasoning

  • 1 tsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp methi (Fenugreek seeds) or as needed
  • 1 pinch Hing
  • 3 to 4 curry leaves
  • 1 dry red chili, broken into 1-inch pieces


Procedure

1) In a saucepan, heat oil on low/medium heat. Add urad dal and fry it until it turns reddish. Next, add red chili, cloves, peppercorn, ginger, and stir everything for 10 to 15 seconds. Then add chopped onions. Saute until the onions turn transparent; then add tomatoes, salt, and hing. Cook well for few minutes until the tomatoes are soft and done well. Cool it for 5 minutes.

2) Transfer the above mixture into a blender/ food processor, and add the soaked tamarind and blend to a smooth paste, adding additional water to the desired consistency if necessary. Taste to adjust the salt. Note: If the chutney is too sour or spicy, you can mellow it with a ½ tsp of brown sugar.  Transfer the chutney into the serving bowl.

 3) Heat oil for seasoning in a small tempering pan and add mustard and methi seeds. When the mustard sizzles, add red chili and hing and stir for 10 seconds. Add curry leaves in the end and give a few stirs and transfer the seasoning onto the chutney. Mix well and serve with Idli/ Vada or Dosa.

June 26, 2021

The Story of Idlis - Types of Idlis

We hope you enjoyed our previous post on the Story of Idlis. The concept of idli has inspired many culinary enthusiasts to innovate variations of idli making with slight deviations to the basic concept. 


Multi Millet Idli, Ragi Idli, Rava Idli, Masala Idli


The variations range in sizes, such as Tatte or plate size idli to Button or bite-size idli popularly called Rasa Idli (soaked in Rasam and eaten). 

What other types of idlis are there, you ask? Please scroll down to find out...

      

Conventional Idli by Kaushik

Conventional Idli is made up of soaked and ground Urad dal (black gram dal) and Rice in a 1:2 ratio. Then this dough mixture is fermented for 6 to 8 hours to make the fluffy cakes on an Idli plate.


Besides the conventional idli, there are idlis that are native to a certain part of India. Each variation of Idli has an interesting anecdote behind its creation. Let's take a look below:


1) Kanchipuram Idli by Kaushik



The identity of Kanchipuram idli has long been linked to the Varadharaja Perumal temple in Tamil Nadu where it is served as prasad. This flavorful Idli might even date back to the Pallava era (6th to 9th Century AD).

The batter is poured into a neatly wrapped Mandharai leaf and then placed in a basket inside a tall brass cooker to make these idlis. The idlis are steamed for almost three hours. Both the cooking process and the ingredients set this Idli apart. While the batter is quite similar to conventional idli, it is the seasoning ingredients (which include dried ginger, peppercorns, cumin, and asafoetida) that define the flavors.

     

2) Ravva Idli


Rava Idlis are made with Ravva (Sooji / Semolina) and vegetables; seasoned with mustard, Chana dal, curry leaves, and hing/asafoetida. The major difference between Ravva idli and the other types is that the batter is mixed with sour curds (or yogurt) and allowed to soak for 15 to 30 minutes to make the Idlis. Fermentation is not needed.


3) Mallige Idli by Savitha


 

Mallige Idli is a Conventional Idli recipe but poha (flattened rice) is also added with urad dal to soak and grind. Adding poha makes these Idlis very soft, fluffy, and white in color, hence the name Mallige (white as Jasmine in Kannada). Also called Kushboo Idli after the name of the popular Tamil actress.

 

4) Chiyali Idli is made with Yellow Mung dal. Dal is soaked and ground and made it into Idlis. Once it cools, it is cut into pieces. In a pan season with mustard, black gram dal, hing /asafetida, and then add chopped onions and tamarind pulp. Cook for few minutes and then add Mung Idli pieces and toss to coat well. Garnish with cilantro.

 

5) Palak Idli is like Ravva Idli; it requires no soaking or grinding. The batter consists of Semolina, sour yogurt tempered with seasoning, and some spinach/ Palak paste added to boost nutrition.


6) Masala Idli



If you are left with extra Idlis, they can be repurposed into Masala Idlis the next day sprucing up with some spices, onion, tomato, and Pav-bhaji masala. Since Idlis are porous, they soak up the flavors.

 

7) Podi Idli: In Podi Idli, a mixture of idli podi (Milagai podi or Idli Karam or Chutney Powder) and sesame oil or ghee is mixed and then smeared on the idlis. Podi Idli is very tasty and usually packed for travel journeys. Podi Idli can be made with either mini idlis or regular-sized Idlis.


Over the years, people explored idli beyond the conventional style (making with rice) and experimented with other grains to form: Raagi Idli with coarse Raagi (Finger Millets)Oats Idli with Quick or Old Fashioned Oats, and Jowar Idli with coarse Jowar flour (Sorghum Millet) - pictures below. 


8) Raagi Idli with coarse Raagi (Finger Millets)







Who knew there were this many types of idlis? We certainly did not. I'm sure there are some that we are not even aware of. 
 

What an amazing culinary journey of this versatile breakfast item that we find to be simply nutritious and easily digestible and can soak up flavors of the condiment or the accompaniment it is served with.


If you are dying to try these varieties, but do not want to go through the hassle of soaking, grinding, and fermenting the batter, you can buy instant idli mix. Instant mixes of some of these idli varieties are available in Indian groceries for hassle-free making. 



One last tidbit before you go: Did you know that the Defence Food Research Laboratory of India has developed a special recipe for Space Idlis so that Indian Astronauts can enjoy their favorite food while away from home/Earth? The Space Idlis are dried using Infrared Radiation that will increase its shelf life to more than a year. That's so out of this world! 

 

We hoped you enjoyed this historical journey of Idli from South Asia (Indonesia) to South India and its lift-off into Space! Hats off to Idli! 

Are there any types of idlis we missed, please share in your comments? We would love to hear from you. 

 

References: 

https://www.livehistoryindia.com/story/history-in-a-dish/where-did-the-idli-come-from/

https://www.vegrecipesofindia.com/masala-idli-recipe/

 

June 2, 2021

The Story of Idlis

Growing up every South Indian child remembers eating idli in many different ways. Idli is considered healthy, nutritious, and easy on the tummy (digestion); hence, it’s a friend to both mom and child alike. 



Plain idlis with tomato chutney

Traditionally, idli is made of soaked lentils and rice ground and fermented, and ladles of the dough steamed on Idli plates the next day. Many varieties of idlis are made with lentils and different grains in the 4 to 5 southern states of India; namely Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. It became so popular that these days you can eat them all over India as well as abroad.


One of my fondest memories of eating idlis (aka steamed spongy white dumplings by westerners) is with sugar and a ton of ghee (clarified butter) drizzled on it for extra flavor. That sounds good right about now! 


After all these years of making Idli, I was intrigued by a news article on Idli in a science magazine that India has developed a recipe for Idli to be enjoyed by their crew in Space. Idli undergoes a technological makeover as a space food; cool for a traditional mundane food!!


Reading this article made me think about how Idli came into existence? What was its history? I immediately sought help from Google. According to food historian K.T. Achaya, Idli probably arrived in India from present-day Indonesia around 800-1200 CE. The region we now call Indonesia was once ruled by Hindu kings of the Shailendra, Isyana, and Sañjaya dynasties, and cooks accompanying the royals on their visits to India probably brought the recipe along with them. Acharya points out that Indonesian cuisine has a long tradition of consuming fermented and steamed foods, and the Kedli appears to be the closest relative of the Idli. Also supporting the Indonesian origin theory is the close ties between India and Southeast Asia in ancient times, although, with time, the Kedli seems to have disappeared from Indonesian kitchens.

 

However, there’s another twist in the Idli tale. Using references at the Al-Azhar University Library in Cairo, food historian Lizzie Collingham traces the Idli to Arab traders who settled on the South Indian coast in medieval times. According to the Encyclopedia of Food History, edited by Collingham and celebrity chef Gordon Ramsay (Oxford University Press), the Arab settlers insisted on consuming only halal (food and drink permissible by Islamic law) food. They found rice balls as a safe option. These rice balls were slightly flattened and eaten with bland coconut gravy.


 

However, as Acharya pointed out, the process of mixing Urad dal and Rice grains, and fermenting the mixture seemed to be a later innovation even though there weren’t any references to this process being invented at any particular time. 



Regardless of its origin, Idli has become a popular South Indian breakfast item, which is commonly eaten with sambhar and coconut chutney. We enjoy eating idlis with tomato chutney as well as chutney powder (aka gunpowder). 






We hope you enjoyed reading about the Story of Idlis. Don't forget to check back on this series about Idlis in the next couple of weeks. Our second post in the series is all about types of idlis

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.