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.


Showing posts with label quick and easy. Show all posts
Showing posts with label quick and easy. Show all posts

March 12, 2020

Chikkudukaya (Broad Beans) Stir Fry

- 1 lb Chikkudukaya* (broad beans), remove the fibers from the sides and snap into 1" pieces
½ tsp Red chili powder, or to taste
- ¼ tsp Turmeric powder
- 1 tsp brown sugar
- ½ tsp salt, or to taste
- 1 Tbsp Roasted Sesame powder (optional)

Seasoning ingredients
- 2 Tbsp Vegetable oil
½ tsp mustard seeds
- ¼ tsp whole Cumin
- ½ tsp Urad dal (Black gram lentil)

  1. Heat oil in a pressure pan or saucepan on medium heat, add ural dal and toss it until it becomes golden brown. Add mustard and cumin seeds, when they splutter, add turmeric and chili powder and stir for 10 seconds. 
  2. Immediately add the chopped chikkudukaya (broad beans), salt, and brown sugar. Sprinkle some water and if using a pressure cooker, place the lid and the weight and pressure cook under low to medium heat until to hear two whistles. 
    1. If using a saucepan, cook under a tight lid until the beans are cooked (turns bright green to dull green and soft to touch), maybe 10 or more minutes. Sprinkle more water as needed. 
  3. When the beans are cooked (pressure is released from the cooker), on low heat stir until any remaining moisture is gone and oil comes out. Add sesame powder and mix well and remove from heat. 
  4. Serve hot with white rice. 
Quick Tip
- These beans are typically available at Indian grocers: Patel Brothers, Subzi Mandi, Delight Bazaar (in NJ). Search for local Indian grocers in your area. 

September 6, 2019

Quick N Easy Bhel Puri

Aloo Tikki chaat, aloo papdi chaat, pani puri, bhel puri, and samosa chaat are popular Indian snacks. You can buy all of these cheap eats from the street vendors in all over India. One of my favorites is Bhel Puri. 

There are also many restaurants and cafes in the New Jersey/ New York City area where I can go to enjoy this snack, such as Hot Breads (Parsippany, NJ), Moghul Express (Edison, NJ), Sukhadia's (Edison, NJ), and most north Indian restaurants have it on the menu as well. 

However, I'm not in India right now and I don't feel like driving to go get this snack. What I can do?? No worries. 

Mom to the rescue! She always knows what to do when I'm craving snacks. 

She told me about Bombay Kitchen's Bhel mix. This mix is made up of puffed rice, sev, and spices. This mix is also gluten-free because sev is made from chickpea flour and puffed rice is made from, well, RICE. DUH!!

Making Bhel puri is quite easy once you have the two ingredients I mentioned above. The snack is typically made with puffed rice, sev, tomatoes, onions, fresh coriander, and sprinkled with tamarind sauce.

I was excited to see that my mom has multiple bags of this bhel mix. Now I can make and enjoy this snack to my heart's content.

Below are the ingredients I used:

- 1/3 cup of Bhel Mix by Bombay Kitchen (which is a mix of puffed rice, sev, and spices) 
- 1/2 to 1 ripe but firm plum tomato, finely chopped
- 1/4 cup of finely chopped red onion
- a few sprigs of fresh coriander, finely chopped (optional)
- 1 to 2 tsp of tamarind and date chutney
- 1 tsp Coriander Chutney (optional)

Mix together all of the above ingredients in a bowl and enjoy! That's it. That's the recipe. Now, go make it. It's nice and easy. You can adjust the ingredient amounts above as per your taste. 😀

Word of caution: do not wait too long after you mix all the wet and dry ingredients together because it will get soggy. That's no fun. 😥

I would definitely recommend all to buy this bhel mix. It tastes good on its own or you can use it to make your favorite snacks. It's great for parties. And it is reasonably priced. 

Bombay Kitchen Bhel Mix is available at most Indian grocery stores. It is also available for purchase online, at

January 6, 2018

Time for Reflection and Renewal

Happy New Year everyone!!

Date and Almond Laddu
I always take time to reflect on the past year and look to the new year for renewal. This past year so much has happened that I am truly grateful for. My toastmasters club (Open Door Toastmasters) elected me club President for the 2017-2018 year, I became Area Director (for 5 Toastmasters clubs in District 83), and got married to my longtime friend and college classmate, Michael. I'm also thankful for my parents and good friends who always supported me.

We wanted to start off the new year with a healthy, sweet treat: Date and Almond Laddu (balls). Below are the ingredients and instructions on how to make this yummy treat; enjoy anytime of the year.

- 10 oz / 285g Pitted dates
- 2/3 cup Almonds
- 2/3 cup Milk Mava powder
- 2 Tbsp ghee or melted butter
- 3 to 4 drops of Pure Vanilla extract

In a food processor, add dates, almonds and blend them coarsely (approx. 6 to 8 pulses). Next add mava powder, ghee and vanilla extract. Pulse again 3 to 4 times until all ingredients are blended well. Remove the mixture from the jar and make 1" round balls or laddu. Mixture makes about 15 to 18 laddus.

Quick Tips:
1) If desired, roll the laddus in dry coconut. Food coloring can be added to the coconut powder for festive appeal.
2) If milk mava powder is not readily available, you can also use coconut milk powder.

Wishing all a very happy and prosperous new year. How did you celebrate the new year? Please share your stories with us. 

April 29, 2017

Tofu Bhurji with Coriander Naan

I'm reminded of our trip to Jaipur whenever my mom makes this dish. We ate at this local dhaba popular with tourists (and recommended by lonelyplanet) called Ganesh Restaurant. The best dishes were paneer bhurji (pictured below) and garlic & coriander naan. 

We loved eating this dish with freshly made naan 😀. As heavenly as this dish was, it's not the healthiest, considering all the butter that went into making it and floating on top. 


It does but you shouldn't eat it everyday. And it's not like we can just swing by this dhaba on our way home. So we decided to make this dish at home.  

Our local Indian grocer, started stocking spice mixes for various dishes. While browsing through the aisle, we found the spice mix for paneer bhurji by Rasoi Magic. My mouth started watering just thinking about it. Since we're cautious of what eat now, we decided to buy firm tofu instead of paneer (Indian cottage cheese).  

I know you're dying to know how we made let's get to it. Here's what you need:

Servings: 4 to 5 

- 1 packet of Rasoi Magic Paneer Bhurji spice mix
- 250g firm tofu, chopped 
- 1 medium onion, finely chopped 
- 1 medium plum tomato, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 to 2 green chilies, diced
- 3 Tbsp vegetable oil
- 1/2 cup of milk
- a small bunch of fresh coriander or cilantro, finely chopped

Procedure (on the back of the Rasoi Magic packet)
Mix the entire pack of spice mix with the milk to make a paste and put aside. Heat the oil in a pan on low to medium flame. Then add green chili, onion and fry for 3 to 4 minutes. Next add green bell pepper (also known as capsicum), tomato, and cook for another 3 to 4 minutes. Then add the spice mix paste, and fry till the oil separates. Add two tablespoons of water and cook for one minute. Then add the tofu and mix well. Finally add coriander and cook for 1 to 2 minutes. Serve hot with roti or naan. 

The tofu bhurji tastes just as yummy as paneer bhurji with less calories.  

Rasoi Magic Paneer Bhurji Spice Mix Review: This dish came out really well and it was quite tasty even with the tofu substitute. We found this spice mix very convenient and easy to use and would definitely recommend everyone to give it a try. 
Deep Foods Frozen Chili Coriander Naan: We wrapped the naan in foil and toasted them in the toaster oven. They tasted like they were fresh out of the "clay oven". The naan were fluffy and flavorful. We would definitely recommend all to try. 

I am looking forward to trying more recipes with Rasoi Magic's spice mix now. Have you used this spice mix before? How do you like it? Please share your thoughts. 

March 8, 2017

March Lentil Madness Continues with Chayote and Moong Dal



This year's theme is "Bite into a Healthy Lifestyle" which focuses on fitness and making good food choices. 

We're definitely on board with not only the message but also doing our best to stay fit and eat better. We've already kick started our fitness by replacing rice at night with healthy salads and/or smoothies. We also incorporate lentils wherever we can so we can get our protein intake. 

Lentils such as chickpeas, black beans, masoor dal, moong dal, etc. are a good source of protein. This week we cooked chayote and moong dal. Moong dal has a high source of nutrients including manganese, potassium, magnesium, copper, and dietary fiber. 

Let's check out the Chayote and moong dal recipe:

Chayote and Moong Dal

- 2 Chayote, peeled and cut into 1/2" pieces
- 1/4 cup Moong dal (mung), soaked for 30 minutes to 1 hour
- 1/2 tsp crushed green chilies  or 2 chilies, finely chopped
- 1/4 cup dry shredded coconut
- 2 Tbsp vegetable oil
- 1/2 tsp whole mustard
- 1/2 tsp whole cumin 
- 1/4 cup fresh coriander, chopped (optional)
- 1/8 tsp turmeric powder
- 1 tsp salt

- Heat oil in a a two quart saucepan and season with whole mustard and cumin. When they splutter, add green chilies and turmeric. Stir for 30 seconds.
- Now add chopped chayote and drained moong dal. Next add salt and half cup of water. Cook on medium heat under closed lid mixing intermittently until he chayote and dal are soft. (Add more water if needed).
- Remove lid and stir until remaining water is dried. Then add dry coconut and stir for one minute. Remove from heat and garnish with fresh coriander and serve.


Quick Tip: If chayote is not readily available, you can use spinach, carrots, long squash, or even kale. Try our other dishes with moong dal, such as Carrots and moong, South Indian Khichdi, and Pongali

September 16, 2016

Quick and Easy Chinese Bitter Melon Chutney

This summer, we've been pampered with all the vegetables my friend's mom has been giving me from her garden. Every time I visit, she gives oodles of Chinese bitter melon, Asian melon, and peppers. She gave us so many that we've been making all sorts of dishes with them including the Chinese Bitter Melon Stir Fry I posted a few weeks back. 

This time we let the bitter melon ripen to yellowish color and use them to make chutney to eat with rice. WE LOVE RICE!!

Below is the recipe for this Chinese Bitter Melon Chutney. Check it out and let us know what you think. 

- 2 large and ripe Chinese Karela or Chinese Bitter melon, chopped
- 1 medium onion, chopped
- 3 to 4 garlic cloves, sliced
- 2 Tbsp chutney powder
- 2 Tbsp dry coconut powder
- 1 tsp tamarind paste (or walnut size of tamarind, soaked in water)
- 1 to 1-1/2 Tbsp brown sugar
- 1 tsp salt (or as per your taste)
- 1 to 1-1/2 Tbsp vegetable oil

Heat oil in a medium saucepan and saute onions and garlic for 2 minutes until onions are translucent. Then add the bitter melon and salt, saute for an additional 5 to 6 minutes or until the bitter melon is cooked. Allow it to cool. In a blender, add the sauteed bitter melon, and the remaining ingredients and grind to smooth consistency. Adjust the salt as per your taste.

The Chinese Bitter Melon Chutney is ready to be enjoyed with your favorite rice or roti. Bona Appetit!!

Hope you enjoyed our Bitter Melon recipes. Check out our recipes page for more delightful and easy dish ideas. How do you enjoy this not so bitter and healthy vegetable? Feel free to share. 

August 22, 2016

Chinese Bitter Melon Stir Fry

- 2 Bitter melon (also known as Chinese Karela)
- 1 large onion, sliced and chopped in half
- 5 to 6 garlic cloves, thinly sliced
- 1/4 cup fresh coriander, chopped (optional)
- 1/4 cup dry coconut
- 1 tsp chili powder
- 1/2 tsp tamarind paste
- 3 to 4 tsp vegetable oil
- salt for taste

First cut the bitter melon once lengthwise and then chop into 1/4" thick slices.

Heat oil (on medium flame) in a medium saucepan and add garlic and onion. Stir fry for 2 to 3 minutes. Then add bitter melon, sprinkle salt and cover with lid. Stir every few minutes until onions and bitter melon are caramelized about 8 to 10 minutes. When the bitter melon is soft, remove the lid and add tamarind paste and fry the mixture for another 3 to 4 minutes or until oil comes out.

Next add chili powder and coconut powder and continue to stir fry for another 3 to 4 minutes. Switch off heat and add coriander. Serve hot with rice or roti.

August 17, 2016

Silky Broccoli Parmesan Soup

Recently, my grandma had to go to the hospital for some testing. In preparation for the test, the hospital emailed us a detailed list of all the food she had to avoid for 24 hours but maintain a high protein, low carbohydrate diet. My mom and I were trying to figure what that means and what to make for dinner that evening.  

You see, non-vegetarians can manage with boiled/steamed chicken or fish and vegetables. My grandmother is a pure vegetarian and has certain diet restrictions. After browsing through our pantry and refrigerator, we settled on soup. Everyone loves soup. 

Below is our version of a "creamy" and silky Broccoli Parmesan soup that is both high in protein and low in fat. 

- 3/4 lb Broccoli floret
- 1 tsp ginger-garlic paste
- 1/2 tsp chili paste
- 1-1/2 cups milk
- 2 Tbsp milk powder
- 1 Tbsp olive oil
- fried onions or croutons, for garnish
- 1/2 tsp salt or as needed
- 1/4 cup Parmesan cheese

Cut the broccoli floret into 1/2 inch pieces including the stalk. Make sure to peel the stalk before cutting it into pieces and transfer the broccoli pieces into a microwaveable container. Next, add ginger-garlic paste, chili paste, milk powder, and drizzle with olive oil. Microwave with covered lid for three minutes. Transfer the steamed broccoli into a blender and add milk and 1/3 cup of water and blend it to a smooth consistency. Transfer the soup into a saucepan and add Parmesan cheese and bring it to a boil. If it is very thick, add additional water or milk. Serve the soup hot, garnishing with fried onions or croutons. 

Quick Tip
We recommend using a high powered blender like the Vitamix blender or Magic Bullet for blending the ingredients together.