Baked Kale chips

Are you looking for an alternative to Potato chips? Wanna make your family eat more of the healthy greens? This baked Kale Chips recipe is a healthy,crispy and fun way to eat your greens. My family loves this and every time i make it, the contents vanish away in a jiffy.Its super quick and easy to make. Thanks to a dear friend at work for sharing this recipe with me :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Kale - 1 bunch
• Olive Oil - 1/2 tbsp 
• Black Pepper - 1 tsp
• Salt to taste

Preparation:

1. Preheat the oven to 300F. Line a large cookie tray with a layer of parchment paper.
2. Remove the leaves from the stems of the Kale.Wash the Kale leaves,drain all the water completely and pat dry. 
3. Transfer to a large bowl and add 1/2 tbsp olive oil,pepper powder and salt. Mix and toss them well so that the Kale leaves get coated well.
4. Now layer the kale leaves on the baking sheet.Make sure to spread them out.
5. Bake it in the oven for 15 mins or so. Rotate the cookie sheet so that the leaves are baked evenly. Bake for another 10 mins or until crisp.
6. Take it off the oven and let it cool for 2-3 mins. Fresh homemade,baked healthy kale chips snack is ready to be eaten :)

Chef's Tip:

- The kale leaves need to be totally dry before putting it in the oven. Else the moisture won't let it become crispy.
- I used just salt and pepper to season. Feel free to vary the seasoning with Kosher salt,Cajun Pepper,Garlic Powder or even Red Chili Powder.

Freshly Baked Kale Chips

Mixed Vegetable Sevai

Sevai is a type of Rice noodles.Its very similar to Vermicelli. You can make different versions using Sevai...like Coconut,Lemon,Sevai,Tomato,Tamarind etc. This recipe for Vegetable Sevai makes for light,filling and quick meal.

Time:Making Time (20 mins)

Difficulty level:  Medium

Ingredients:

• Chopped Mixed veggies - 1 cup (Grean Peas,Carrots,Beans,Corn,Soy etc)
• Onions - 1/2 finely chopped
• Rice Noodles (or Sevai) - 1 small packet
• Green Chillies - 3-4
• Ginger - finely chopped
• Oil - 2 tbsp
• Turmeric Powder -  a pinch
• Red Chilli Powder - 1 tsp
• Cumin seeds(Jeera) - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Lemon juice - few drops
• Salt to taste

Preparation:

1. In a vessel add oil, when heated add the Mustard seeds, Jeera seeds,Green Chillies,chopped ginger,curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. Now add the veggies and simmer it until its cooked. (Else you can precook the veggies in a microwave)
4. Boil 4 cups of water with a drop of oil,Add the Sevai and keep it closed for 3 - 5 mins until its cooked. Drain all the water completely and keep aside.
5. Now Add the cooked Sevai to the above mixture,salt to taste and mix well to cook for a few mins.
6. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)
7. Variations - You can use Tomatoes to make Tomato Sevai or Use the Puliogare powder to make Tamarind Sevai as well. You can also make Coconut or Lemon Sevai. 

Lemon Sevai

Tomato Sevai

Aloo Poha (aka Aval Upma)

Aval(Poha in Hindi) is nothing but Rice flakes.This dish is very easy and simple to make. My mom had made it once for an evening tiffin and i have loved this dish ever since.You can make variations to this recipe...using Tomatoes,Tamarind etc

Time:Making Time (15 mins)

Difficulty level:  Easy

Ingredients:

• Chopped Potatoes - 1 medium sized
• Onions - 1 finely chopped
• Green peas - 1/2 cup
• Rice Flakes - 2 cups 
• Green Chillies - 3-4
• Ginger - finely chopped
• Oil - 2 tbsp
• Turmeric Powder -  a pinch
• Cumin seeds(Jeera) - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Salt to taste

Preparation:

1. In a vessel,add oil, when heated add the Mustard seeds, Jeera seeds,Green Chillies,chopped ginger,curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. Now add the Chopped potatoes and Green peas and simmer until the potato gets cooked.
4. Soak Poha in water for 1-2 mins, wash and drain all the water completely.
   Then add the Poha to the above mixture,salt to taste and mix well to cook for few mins.
5. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)

Variations -

You can use Tomatoes to make Tomato Poha or Use the Puliogare powder to make Tamarind Poha as well

Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.

Palak Onion Pakoda

When you have a bunch of Palak left over and if you are wondering what to do, try and make this North Indian style snack - Palak Pakoda. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a monsoon snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 3 cups of chopped Spinach leaves(Palak/Methi)
• 1 cup finely chopped Onions
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons Hot oil. 
2. Add very little water and mix well.The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Palak Pakodas  with a cup of Masala chai or Coffee :) 
5. The pakodas can be stored in an air tight container for 2-3 days.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.