Indian Desi Khana Or Fast Food – Which One Would Your Kids Reach For?

As much as my sister and I loved vegetable au gratin and the caramel custard, Indian desi khana was our go-to when we needed to fill our tummies up. Something so satisfying about Indian khana right? Traditions and food I grew up eating matter to me and I would like my kids to have a palate for them as well. Is it the same in your house? What do they like eating?
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My love for cooking and everything food (especially Indian khana) was because of my Nani and my mom. They were both fantastic cooks. I have to say we used to really have fun eating because they were always up to experimenting with new kinds of food and we all lapped it up.

As much as my sister and I loved vegetable au gratin and the caramel custard, Indian desi khana was our go-to when we needed to fill our tummies up.

Something So Satisfying About Indian Khana Right? 

Anyway, now that I have my own family and the world of food has expanded so much more, the kids eat so many different kinds of cuisine. But if they are unwell, or we come back from a trip abroad or want something nice, Indian food is still their go-to.

Sooji halwa or besan ka laddoo wins hands down in my house over a custard or a granola bar. These are little things for which I’m grateful. And so, traditions and food I grew up eating matter to me and I would like my kids to have a palate for them as well.

I love this quote by celebrity chef Julia Child

“You don’t have to cook fancy or complicated masterpieces–just good food from fresh ingredients.” 

We don’t need to go out and buy quinoa, avocados, couscous or almond flour. These are expensive ingredients and as healthy as they may be, these are not ingredients that fit every pocket. However, I will tell you it’s not like I don’t buy a packet of couscous from time to time or make cookies with almond flour. I do! But on the whole, our local ingredients are such treats really. 

Let Me Share A Few Swaps That Work Brilliantly

  • I sometimes substitute sweet potato for avocado
  • Use jowar atta instead of the almond flour
  • Buckwheat (kuttu), barley (jau) or dalia can replace the quinoa or couscous in your recipe 
  • Hung curd is a great alternative if you run out of mayonnaise, 
  • Blend soft paneer with a tablespoon of water & you’re set with a bowl full of homemade ricotta
  • Instead of rosemary try dill leaves/suva next time. 

Recipe Of The Week

Any K-drama fans? Have you looked at them eating ramen and salivated? This Tiktok ramen has been going viral. Well, It is a savoury dish loaded with an umami flavour. It’s a quick and easy viral ramen hack with instant noodles, eggs, butter, garlic and soy sauce. 

indian khana- ramen

Ingredients

  • 2 packs instant Ramen Noodles
  • 1 Tsp Seasoning
  • 2 cloves Garlic, minced
  • 1/4 Tsp Red Chilli Flakes 
  • 1Tbsp granulated Sugar
  • 2 Tbsp Soy Sauce
  • 1 large Egg
  • 2 Tbsp Butter
  • 1 Tsp Green Onions, chopped (for garnish)

Seasoning recipe – 

The original recipe calls for furikake seasoning. Nori komi furikake is a basic blend made from a base of crushed or sliced nori seaweed blended with sesame seeds, sugar and salt. But I make a simpler version at home.

  • 3 Chicken/Veg Bouillon Cubes (about 2 Tbsp)
  • 2 Tbsp Garlic Powder Or Granulated Garlic
  • ½ Tsp Ground Black Pepper
  • 1 Tsp Dried Parsley
  • ½ Tsp Ground Cumin
  • ½ Tsp Ground Ginger
  • 1 Tps Onion Powder
  • ½ Tsp Salt

Method

Seasoning

  • Combine all the ingredients in a bowl or jar and mix them together. Crumble the bouillon cubes with your fingers if necessary. Store in an airtight container in a cool dry place for up to 6 months. 

Ramen

  • Bring a large pot of water to a boil. Add ramen noodles and discard the seasoning pack. Cook ramen according to the package instructions, about 3-4 minutes. Drain well and set aside.
  • In a large skillet, melt butter over medium-high heat until bubbly, about 2 minutes. 
  • Add garlic and chili flakes and sauté until fragrant, about 1 minute.
  • Add sugar and soy sauce. Stir well until evenly incorporated.
  • Then, add the cooked and drained ramen to the pan and toss well to coat.
  • Shift the noodles to one side to make some space in a pan to crack the egg. Add the egg and scramble. Cook until set, about 2 minutes. Stir well to mix the eggs into the noodles.
  • Stir in seasoning and serve immediately.

Your Grocery List

Did You Know?

Cloves or laung or lavang is a spice that is used whole and ground. This flexible ingredient serves various purposes.

From seasoning pot curries and meats and adding that spicy warmth to baked foods. It is a staple spice of Indian khana and is known for its sweetness and aroma.

And, it also has its use in traditional medicine. A combination of studies has propounded several health benefits of cloves. 

Regular consumption of 1-2 cloves in the morning helps with the secretion of digestive enzymes which can really help with conditions like indigestion and constipation. Moreover, they have an ample amount of fibre which is also beneficial for digestive health.

Well, did you know that cloves can ease such throbbing headaches? They do it with their cooling and pain-relieving properties. So, to treat your headache, crush a few cloves and cover them with the help of a handkerchief. Then, inhale the smell to put your mind at ease.

Stay healthy!

Hack Of Week

Revive leftover, dried-out pizza by microwaving it with a mug of water. As the water evaporates, moisture fills the microwave, rehydrating the dry crust and giving you a gooey, cheesy pizza slice once more.

Meal Plan This Week

Is it realistic to go ‘zero waste’ at home and when eating out?

Douglas McMaster is a chef, an author, a presenter and the owner of Silo, the world’s first Zero Waste restaurant and this is what he says.

The food industry in the last 50 years has become incredibly wasteful mainly due to industrialised food systems creating so much convenience and choice. The trouble is that we are only just starting to understand the downsides to this. Processed food is making us ill, and the environment is also ill because of the way we’re processing food.

But how do we tie this in with our lives? Well, Douglas says  

Zero waste works hand in hand with Minimalism and other lifestyle movements which can bring great relief on life’s anxious demands. Practically speaking it will save you money, it’s likely to make you healthier because most zero waste purchases are whole, organic and bring back fundamental life trends (such as cooking) which are philosophically crucial to our existence.

At Kidsstoppress we have started India’s first The Waste No More Podcast Series. We spoke to Vani Murthy, the founding Member of the Solid Waste Management Round Table, and the composting enthusiast talked to us about her journey towards slow life. She is a 60-year-old “Worm Rani” who is inspiring youngsters to compost and manages waste sustainably. Listen to her interview here.

Recipes To Help You Through The Week

Bread Pudla – Makes Around 10-12 Mini Pancakes.

indian khana- bread pudla

The very popular Gujarati snack ‘bread pudla ( chilla /savoury chickpea pancake) just got a makeover

Ingredients

  • 1 Cup Gram Flour ( Besan)
  • 1 Grated Cucumber
  • Bread Slice
  • 1 Grated Tomato
  • 1 1/2 Tsp Ajwain Seeds ( Carom Seed)
  • 1/2 Tsp Turmeric Powder
  • and 1/2 Tsp Red Chilli Powder
  • 1 Finely Chopped Green Chilli ( Optional)
  • Oil/Ghee for cooking
  • 1 Tsp Oil
  • 1 Tsp Chopped Coriander Leaves
  • Any small shaped Cutter

Method

  • Make the pancake batter in a bowl by mixing gram flour, ajwain seeds, 1 tsp oil, salt, turmeric powder, chilli powder, coriander leaves, grated cucumber & tomato. Keep adding little water and whisk the mixture to form a smooth and thick batter similar to a dosa batter. 
  • Take the bread slice cut all edges and cut the centre of the bread with a star-shaped cutter.
  • Heat a non-stick pan and place the bread slice on the pan and pour the batter in the centre.
  • Cook it on both sides with oil or ghee. 

Falafel

indian khana- falafel

Ingredients

  • I medium Onion – roughly chopped
  • 2 Cloves Garlic
  • 1 ¼ Cup Chickpeas – boiled till they are cooked but still have a bite
  • ½ Tsp Cumin Seeds  (jeera)
  • ½ Tsp Coriander Powder (dhania)
  • Salt
  • ½ Cup Coriander/Mint – fresh leaves
  • Pepper
  • Chilli Powder as per taste(optional)
  • 2 Tbsp Rice Flour
  • Oil to shallow fry

Method

  • Blitz the onions and garlic in a food processor.
  • Add the chickpeas, dried spices and the fresh herbs and seasoning and blend again.
  • If the mixture is too wet, add the rice flour. You should be able to roll them into balls.
  • Gently flatten these small balls into patties.
  • Heat oil in a pan. Make sure it’s not too hot when you slide the falafel patties into it.
  • Cook till golden brown.
  • Drain and serve with hummus and pita pockets.

Note: If you don’t have rice flour you can add some flour/semolina

Roasted Carrot & Turmeric Hummus

Indian khana- Roasted Carrot & Turmeric Hummus

Ingredients

  • 1 1/2 Cups Chickpeas/Garbanzo beans, cooked
  • 2 Carrots
  • 4 cloves Garlic
  • 2 Tbsp Tahini
  • 1 Tsp Turmeric Powder
  • 2 Tsp Lemon juice
  • 1 Tsp Cumin/ Jeera
  • 4-5 Tbsp extra virgin Olive oil + 1 tbsp for roasting carrots & garlic
  • 1/4 Cup Water or chickpea cooking liquid plus more if needed
  • Salt to taste
  • Fresh Cilantro/Coriander, a handful chopped (optional)

Method

  • Preheat your oven to 200°C. Line a baking sheet with aluminium foil or parchment paper.
  • Peel the carrots. Place on the baking tray with the garlic. Rub 1 tbsp olive oil on the vegetables and sprinkle with salt & pepper. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
  • Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, cumin, olive oil, water ( or chickpea cooking liquid)and salt. Blitz till smooth. Taste and adjust for seasoning.
  • If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple of minutes extra to make it creamier and fluffier. This will also ensure the herbs don’t get completely blended in the dip and look like bright green flecks in the hummus.
  • Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!

Oats Paniyaram

Ingredients

  • 1 Cup Oats
  • 1/2 Cup Sooji/ Semolina
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Chilli Powder
  • 1 Tsp Ginger, finely grated
  • Salt To Taste
  • 1 ½ Cup Yoghurt, Plain
  • 1 Cup Methi/ Fenugreek Leaves, chopped finely
  • 1 Carrot, Grated
  • 1 Tsp Mustard Seeds/Rai
  • 1 Tbsp Curry Leaves
  • 1 Tbsp Vegetable Oil plus extra for greasing the pan

Method

  • Heat oil in a pan, and add the mustard seeds and curry leaves. As soon as they start spluttering, add grated carrots and methi. Cook for just 3-4 minutes. Take the pan off the heat and let the vegetables cool a bit.
  • In a large bowl, mix together oats, sooji, baking soda, turmeric powder, chilli powder, grated ginger and salt. Stir in the yoghurt. Whisk well to remove any lumps. This mixture should be thick, with a soft dropping consistency. Gently fold in the vegetables.
  • Heat your paniyaram / aebleskiver pan. Lightly brush each cavity with oil. Spoon in the batter and cover the pan. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
  • Serve warm with coconut chutney or mint chutney. Enjoy!

Puffed Rice Upma

Ingredients

  • 4 Cups Puff Rice – Kurmura/Mumra/Moori
  • 1/2 Cup Tomato chopped
  • 1/2 Cup Cucumber chopped
  • 1/2 Cup Onions chopped (optional)
  • 1/2 Cup Carrots grated (optional)
  • 1/2 Tsp Lemon Juice
  • 2 Tsp roasted Channa Dal Powder (blend handful of roasted Channa Dal or Daria in a food processor to powder it)
  • 1 Tbsp Oil for tempering
  • 1/2 Tsp Cumin (Jeera)
  • 1/2 Tsp Mustard Seeds (Black Rai)
  • 1/2 Tsp Turmeric Powder (Haldi)
  • 1/4 Tsp Chilli Powder ( optional)
  • Salt to taste
  • Few Curry Leaves (Kari Patta)
  • 1 Green Chilli chopped (optional)
  • Coriander for garnishing

Method

  • Soak the puffed rice in a broad vessel filled with water for 10 minutes.
  • Heat the pan on low flame. Put oil in the pan and then add jeera and mustard seeds.
  • Wait for it to start spluttering and then add the curry leaves, chopped green chilli, chopped onions, grated carrot, cucumber & tomato. Mix it well and add a little salt. Let it cook for 2 minutes.
  • In the meanwhile squeeze the water out of the puffed rice by pressing it between your palms and keep it aside.
  • Add the turmeric powder, channa dal powder and chilli powder (optional). Mix it all up well.
  • Add the puffed rice, salt and lemon juice. Toss all together on high flame for a minute and garnish with chopped coriander leaves.
  • Serve it with a Turkish fig and a few almonds. Enjoy this wholesome and healthy breakfast with your family!

Maharashtrian Chikulya/ Varan Phal/ Dal Dhokli

Image Source: https://www.foodfanatic.com

Ingredients

  • 2 Cups Wheat Flour (atta)
  • 1 Tsp Oil
  • Salt to taste
  • 1 Cup Toor Dal (arhar dal)
  • ½ Tsp Turmeric (haldi)
  • ½ Tsp Asafoetida (hing)
  • 1 Tsp Mustard Seeds (kali rai)
  • 1 Tsp Cumin Seeds (jeera)
  • 10-12 Garlic Cloves- crushed
  • 10-12 Curry Leaves (kari patta)
  • 1-2 Green Chillies (sliced – optional)
  • 1 Tsp Jaggery (gur)
  • 1 ½ Tbsp – Oil
  • Juice of one lemon
  • Ghee
  • Coriander Leaves

Method

  • Put the dal with hing, salt and haldi and pressure cook for 4-5 whistles. The dal should be easy to mash.
  • For the dough, take the atta and salt and mix them together.
  • Add a little water at a time and keep kneading it to form the dough. The dough should not be too soft.
  • Make the dough into a ball, apply a few drops of oil on top and let it rest for about 10 minutes.
  • Make medium sized balls on the dough and roll each ball into a thin roti.
  • Cut the roti into strips and then squares.
  • In a kadai, heat some oil. To this add the mustard seeds, curry leaves, cumin seeds, garlic paste and green chillies if using. Saute the garlic till it’s cooked.
  • Add the dal to the kadai and mix well.
  • You can add the jaggery at this point.
  • The dal should be thin at this point so add water if you feel it’s getting thick. It will further thicken when you add the roti pieces.
  • Once it has come to a boil, start dropping the roti pieces into the dal. Let the dal and roti bits cook for 15-20 minutes.
  • Check the salt and squeeze in some fresh lemon juice.
  • Throw in a handful of chopped coriander and top it with a tsp of ghee.
  • Your Maharashtrian Chikulya/Varan Phal is ready.
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