Quick and Easy Vegan Katsu Curry with Gardein Tenders

For so long I wanted to make Katsu curry but didn't wanted to fry anything , no tofu, no eggplant  or anything. So think of using Gardein Chick'n Crispy Tenders, you can use fish sticks too. So Just have to cook  rice on one stove top and curry on another and air fry the renders and you are done. No more frying and delicious Japanese curry is ready. If you want to make the curry from scratch use this link but this time I wanted to try the readymade one, so I brought S & B Golden curry - Medium hot. It was much easier than making it at home and quick. You can use Vermont curry package too. To make it more meaty , I have add Soy chunks in it too. 

Ingredients 

1 pack of Gardein Crispy Tenders

1 small potato cut in small cubes

1/2 onion cut in small cubes

1/2 carrot cut in half moon

handful of soy chunks

1 tbsp. oil

1 cube of readymade curry

water as needed for curry

Method : 

Put the tenders in air fryer and cook on 400 F for 10 minutes turning in between so its crunchy on both sides. 

In a pan, add oil . Add onion and sauté for a minute or two. When onion becomes translucent , add potatoes and carrots and stir for a few minutes so it gets cook from all the sides. 

Add soy chunks in it. 

Add water and let it boil. Then reduce the heat to medium and let it cook till the vegetables are almost cooked. 

Break the curry cube and add it into the pan and mix the curry in the water.

Now reduce the heat to low and let the curry cube to dissolved in it. Stir to make sure its not sticking to the bottom of the pan. 

If you think its too thick then add little more water. 

Check the consistency of the sauce, not to watery or not to thick. 

When its right consistency, turn off the stove.

To serve, place cooked rice on one side of the plate, then place the tenders next to rice and the pour the curry next to tenders. 

Mix it and enjoy it

Copycat Taco Bell Fiesta Potatoes - Air fried

Taco Bell's fiesta potatoes are favorite in my home since the beginning, but when they discontinued last year , kids were sad , its like something is missing but now its back on the menu so all good but that teach me that get ready if that happens and to enjoy it any time , why not to make it at home. Its so easy and you can make enough from one potato to feed the family and above all its , air fried so its double happiness. 

You can use standard russet potato since its very high in starch. If you like you can leave the skin on the potatoes or not. You can not limit yourself with just the potatoes bowl, you can make it potato taco, potato burrito and more cheese, guacamole, Pico , sour cream and hot sauce and make a meal out of it. 

Same way you can make Nacho fries too. Instead of cutting potatoes in cubes, cut it length wise. 

Ingredients : 

2 Diced russet potatoes

2 tbsp. all purpose flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper powder

salt and pepper as per taste

cheese and sour cream as per the taste

2 tbsp. oil

Method : 

Wash and peel potatoes and cut into 1/2 inch to 3/4 inch cubes. 

Rinse well and pat dry with a pepper towel. 

In a bowl, add flour , onion, garlic , paprika powder, cayenne powder, salt and pepper and mix it. 

Drop potato chunks in to the flour and coat well and then shake off excess flour and keep it aside. 

Heat a pan with oil in it. 

When oil is hot, add seasoned potatoes in it and cook on high flame for 5 minutes. 

Mean time, in your air fryer tray  , put the aluminum foil and take out the potatoes and spread it on single layer. 

Turn on air fryer for air fry mode  for 375 for 15 minutes and cook it. I like to move the sides every few minutes. 

If you think its not ready after 15 minutes , you can air broil it to give that nice brown color. 

Take it out and put it in serving bowl , add the sour cream and nacho cheese to top and enjoy it. 

If you don't want to use air fryer, you can always deep fry it. 

Ended a meal with churros. 

Chettinad Potato Fry

This is a super simple  side dish for any meal or just by itself. Chettinad ( a small region in the 

Tamil nadu) cuisine is famous for its spices so making fresh spice powder and use it in dish is super flavorful. This is a simple potato roast cooked just different way with freshly ground spices. Traditionally you can make it with baby potatoes but I had leftover boiled potatoes so I just used that one. The leftover spice mix I used it in my other regular curries and enhance the taste. 

This dish goes really well with puri, paratha or roti. I had it along with my Chana masala. 

Ingredient for the spice mix 

2 tsp cumin seeds

1 tbsp. coriander seeds

5 Red dried chilies whole

1 tsp Black pepper corn

1 tbsp. urad dal

1 tbsp. chana dal

For the potato fry : 

2 cups boiled potatoes, cut in squares or 15  boiled and peeled baby potatoes

1/2 cup onion chopped

6 to 7 curry leaves

1 tsp. Mustard seeds

salt to taste

1/4 tsp. turmeric powder

Pinch of Hing

2 tbsp. oil

Method for Chettinad spice mix 

Dry roast all the masala ingredients for 5 minutes on a medium to low flame. Let it cool down completely. 

Grind it to a coarse powder.

You can make in in bulk and store it in airtight container in the fridge. It stays fresh up to 2 months. 

Potato Fry : 

Heat oil in a pan.  Add mustard seeds and let it splutter. 

Add curry leaves and onions and sauté till onion becomes translucent. 

Once onion gets soft , add potatoes and mix it and cook for 2- 3 minutes. 

Now add salt and 3 tbsp. or more depend upon your testbeds. Mix nicely and let it cook on low to medium flame for 5 to 6 minutes until all masala coats to potatoes nicely. 

Turn off the flame and sprinkle some coriander leaves and enjoy it with rice, sambar rice or plain rice. 

Veggie Sammies with Peanut butter Satay Sauce

Sammies its a another name for sandwich, This one is packed with protein packed peanuts, vegetables, tofu and of course dash of Sriracha. Its going to be your quick supper or lunch too. Perfect to carry out for picnics. and under 30 minutes you are ready to eat.

Ingredient :

1 pack of firm tofu - Dry and not water in it

2 French Baguette rolls _ cut in half or thirds

1/2 cup cucumber sliced

1/2 cup white onion sliced into thin strips

1/2 cup red bell pepper, sliced into thin strips

1/2  cup thinly sliced red cabbage

1/2 cup fresh cilantro

1 tbsp. oil 

For Peanut Sauce

4 tbsp. Creamy Peanut butter

3 tbsp. lime juice

2 tbsp. warm water

4 tbsp. hoisin sauce

2 tsp soy sauce

2 tsp sriracha

Method : 

In a flat pan, cut the tofu in big pieces and cook on both sides till its little brown. 

Keep it aside. 

In small bowl, combine peanut butter, lime juice, water, hoisin sauce , soy sauce and sriracha. Mix well. 

Cut the bread in your desired size, slit in the middle , not till the end so bread just open up flat.

Spread sauce on both sides of each roll then layer with tofu, cucumber, onion, bell pepper. 

Top with cabbage ad cilantro and enjoy.