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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December 21, 2016

Comfort Food Series: Spinach and Tofu Rice


Although today was the official first day of winter, we've been having winter weather for the past month or more. The temperatures have been fluctuating between 20 to 40 degrees Fahrenheit everyday so it's only natural to want to make and eat comfort food. 

Our go to comfort food is some kind of rice dish. It should have vegetables and protein so you are not just "carbing" it up. Below is a recipe for easy Spinach and Tofu rice.  




Ingredients
- 2 cups Basmati Rice, cooked with slightly less water
- 1 large bunch of fresh Spinach, chopped finely 
- 4 oz tofu*, cut into 1/2" cubes
- 1/2 tsp crushed green chilies paste (or 1 green chili, finely chopped)
-  1 tsp Garam Masala
- 1 Tbsp ginger-garlic paste
- 3 Tbsp vegetable oil
- 1/2 Tbsp whole cumin
- 1/4 tsp turmeric powder
- Salt, per your taste
- Fried onions (optional)

Procedure
In a large skillet, heat oil and add whole cumin. When it starts to sizzle, add turmeric powder, crushed chilies, and ginger-garlic paste. Stir for few seconds. Then add spinach, sprinkle some salt and stir the mixture until the spinach leaves are wilted (cook for about 3 to 4 minutes). Next add garam masala and mixture well. Then add cooked rice, tofu and salt as per your taste. Mix well until the spinach is evenly mixed into the rice. When it's ready to be served, top with fried onions. 

This dish can be enjoyed on its own or eaten with cucumber raita (yogurt dip). It's comfort food for the soul.  


*Quick Tips
- We freeze tofu for 3 to 4 hours to keep it firm and thaw it for a bit when we need to use it. This way it doesn't crumble when we cut portions of it. 
- Try our other rice dishes made with beets, coconut, and/or lentils

November 3, 2016

Sweet and Sour Bottle Gourd Curry (Sorakaya Antu Pulusu)


We're staying warm this Autumn with comforting food like the dish below. It's got a little bit of everything and lots of flavor. 


Ingredients
- About 10" long Bottle Gourd (also known as long squash), peeled and chopped into 1" cubes
- Size of big lemon of Tamarind
- 3 Tbsp Brown Sugar
- 1/2 tsp green chili paste (or 1/4 tsp of chili powder)
- a pinch of Turmeric
- 1 tsp Salt or as per your taste
- 2 Tbsp Besan (Chickpea flour)
- 2 Tbsp Rice Flour

Ingredients for the seasoning:
- 2 Tbsp Vegetable oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing (Asafotida)
- 6 to 8 Curry leaves (fresh or dry) - optional 
- A pinch of chili powder

Procedure
Soak tamarind in half cup of warm water for 15 minutes. Squeeze the juice using additional water. Alternately add the soaked tamarind into a blender, add additional 3 cups of water and blend for one minute. Then strain the liquid and remove the tamarind fiber. In a small pressure cooker, add the chopped bottle gourd, tamarind juice, brown sugar, turmeric, chili paste, and salt. Pressure cook for 2 to 3 whistles. When the steam is released, open the cooker and boil the mixture on low-medium heat. 

Add the besan (Chickpea flour) and rice flour in half a cup of water to make a sauce like consistency. Mix this sauce into the bottle gourd mixture to thicken the tamarind sauce and cook for another 2 to 3 minutes or until it thickens. Heat vegetable oil in a small pan, add mustard seeds and when they splutter, add cumin seeds and then hing and pinch of chili powder. Remove from heat and add curry leaves and then add to the bottle gourd mixture. 

Serve hot with rice and/or your favorite flatbread.