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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Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts

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.

February 22, 2016

Keep Calm and Eat Tomato & Coriander Soup



With this ever changing weather, it feels nice to relax and enjoy the day with a bowl of hot soup and a good book. Check out our spin on the traditional "rasam" dish, which we turned into a soup. Let us know what you think. 

Ingredients
- 4 plum tomatoes, chopped
- 1 cup fresh coriander, finely chopped
- 1 Tbsp coconut milk powder
- 2" fresh ginger, peeled and chopped
- 1 Tbsp corn starch
- 2 small green chilies, chopped
- 1 tsp salt (or as needed)
- 1/2 tsp sugar
- 1/4 cup water

Procedure
Mix corn starch and water. Place all ingredients and starch mixture into a blender and run until it is a smooth uniform liquid. Transfer the liquid into a medium saucepan and bring to a boil. Switch off the stove and serve hot.


Quick Tips
- We used our Vitamix blender (Smoothies option) for blending all the ingredients.
- For more "rasam"/soup recipes, click here.


September 5, 2011

Ginger & Coriander Relish

The most popular relish in the United States is made with pickled cucumbers and it's commonly used on hot dogs or burgers. In Indian cooking, relishes or chutneys can be eaten with just about anything. There's one in particular that we prepare on Ganesh Chavithi that goes great with steamed rice and lentil dumplings and that is Ginger and Coriander relish. Along with the dumplings, this chutney goes great with moong dosa, namkeen (savory) pongal, and sooji (semolina) upma.

The main ingredients of course are ginger and coriander. The only prep work involved in this recipe is chopping up the coriander and soaking the tamarind.

Ingredients:
- 4" piece of Ginger, peeled and grated
⅓ bunch (1 ½ cups chopped) of fresh Coriander/Cilantro
¼ cup of Chutney powder
- 2 tbsp of Brown Sugar/Jaggery
- Size of a lemon of Tamarind or (1 tbsp if using concentrate)
- 1 tsp of Salt (to be adjusted per taste)

Remove any seeds and soak the tamarind in ½ cup of warm water for 15 minutes (if using concentrate, then skip this step). Next blend all the ingredients together on high speed to a smooth paste. If needed, add additional water to make a paste. Lastly, sample the chutney to check for salt and desired sweetness. Adjust as needed.


I think I'll go have some dumplings with the chutney...see you later!