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Tuesday, May 29, 2012

Baked Kale Chips

Kale is not only the healthiest cruciferous vegetable, but also one of the most nutritious. It is rich in calcium and high in vitamins. The ruffled leaves naturally have a slight bitter and peppery taste to it. For the chips, the leaves are indianised with our spicy masala powders and baked to perfect crispness. You can't eat just one! So, go ahead and try it for yourself. Here goes the recipe, 


1 bunch Organic Kale
1tbsp Olive Oil
1/2tsp Chaat masala powder
1/2tsp Red chilli powder
How to:
  • Mix the olive oil, chaat masala and red chilli powder together and keep it aside.
  • Line parchment paper on a baking sheet and preheat oven to 350 degrees.
  • Wash the Kale leaves and shake off the excess water.
  • Tear the leaf into 2"-3" pieces and discard the thick stem.
  • In a big bowl, place the torn leaves and drizzle the oil mixture over it.
  • Gently scrub the leaves and make sure it is coated well with the oil mixture, then place the torn leaves on the baking sheet.
  • Bake for 10-12 mins or until crispy. (I baked for 11 mins exactly.)
  • Serve hot as a snack straight from the oven.

Monday, May 21, 2012

Spiced Baby Potato Curry

I never had my hands on baby potatoes until i made this hot and finger-licking curry. It is simple and easy to make with your basic pantry stuff and also pretty addictive and makes you gobble up the potatoes. The curry might look a bit dry than your usual gravy for chapathis but it is actually quite moist and goes perfectly well. If you want more of a gravy, then smash one potato and mix it with the masala when you add the water. And here goes the recipe,

8-10 Baby Potatoes
2 Ripe Tomatoes
1 medium Red Onion (finely chopped)
3 Green Chilies (slit)
5-6 Curry Leaves
1/2tsp Ginger (minced)
1/2tsp Cumin seeds
1/4tsp Turmeric powder
1tsp Red Chilli powder
1/2tsp Garam masala powder
2tbsp Cilantro, for garnishing
1 cup Water
1tbsp Oil
How to:
  • Boil and peel the baby potatoes. 
  • Heat the oil in a pan and gently sear the potatoes without breaking'em and keep it aside.
  • In the same pan, add the cumin seeds followed by onions and saute'em for 2-3 mins.
  • Add the ginger, green chilies and curry leaves and cook for a min.
  • Now add the tomatoes and cook until its completely mashed with lid closed.
  • Add the turmeric powder, chili power and garam masala powder and mix well.
  • Now add the seared potatoes, prick'em with a fork and gently mix with the masala.
  • Add water and salt and cook 5-6 mins or until everything comes together.
  • Check salt for taste, switch off and garnish with cilantro.
  • Serve hot with chapathi or paratha.


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