Kale Chips

30 Sep

The bag of Kale I bought last time was too big and had fat stalks in them which I didn’t like. So I separated those and made some Kale Chips off a recipe on the back of the Kale bag🙂.

Well, it was really very simple so if you bored of the raw Kale, and want something that tastes like junk food, instead of going to the store and buying junk, make stuff yourself. And it isn’t hard.

  1. Separate Kale from its stalks. Ensure that only the leaves remain.
  2. Add some oil, a little salt and a little red pepper to a big bowl. Mix it all up. Add the Kale leaves.
  3. Ensure all the leaves are coated with oil on both sides. Don’t over think it. Just keep tossing it in the bowl for a while and this will automatically happen😉
  4. Heat an Oven to 225 F. Spread the Kale leaves evenly on a baking tray or whatever you use to bake things in ovens.
  5. Put the tray in the oven. Set it for 25 minutes. Check every 8 minutes or so. The moment you feel a leaf has lost its softness and is crispy to your touch, be on alert.
  6. Taste one and see if its crispy enough. If it is, you’re done, cool it, mix it and eat it. If not, keep baking it (increment the temperature by 3 minutes each time) till it is crisp enough for you.
  7. If you want, sprinkle a little shredded cheese on it or any other powdered spice. I like it clean though, so I didn’t add anything this time. Just make sure you don’t er.. add too much salt. Just.. just saying.😀


Kale Walnut Cheese Salad

28 Sep

Okay so I promise now, I’m going to start trying newer things and start updating this again – since I’ve decided to stop all the junk food I was needlessly consuming these days. I mean, it wasn’t a lot – but if you keep buying bags of chips, its always there and you don’t feel like making anything new. So I’m done, no more buying junk food. If I want to eat it, I’m going to make it myself🙂

So lets start with a really simple recipe. The other day I bought some Kale instead of Spinach as usual since it is apparently really healthy.

A simple recipe ensued. Take a few kale leaves and keep them aside. This should basically be the size of your serving or in other words, however much you want to eat at that point.

Take some walnuts, chop them up into halves if they aren’t already small in size or halved. Add a little oil to a pan or a bowl, add a tiny bit of salt to the bowl and mix it up. Add the walnuts to it, mix well. Microwave the walnuts for 30 seconds or lightly roast (low heat) for 2 minutes or so. Don’t over do it and blacken/burn the walnuts.

Grate a little cheese, I use a vegan cheese but you can use anything and sprinkle over the walnuts. Mix well.

Mix all of this with the kale that you had set aside. Mix it well, so that the kale leaves are a tiny bit oily. A little red pepper on top, if you want but that’s it.

It seems really simple, but its a nice combination and a very healthy snack.

Papad ki Sabzi

9 Jul

Ran out of veggies one day so as usual went to my favorite website and got a simple recipe that you can make just with pureed tomato, some spices and a couple of papads. I pretty much copied it as it is tbf, just used much lesser curd than suggested, since er I didn’t have any😉. Here’s the recipe – I take no credit for it.

Gobi Corn Masala

22 May

This one was inspired by this recipe here. It came out really really well, and I actually loved it. That’s rare. I mean, most of my cooking is okay, not wonderful.. but this one came out really nicely.

The best way to cook this is to follow what the lady in the video does (of whom I am a massive massive fan :)). There’s a few tweaks I made though.

I didn’t have peas but had a lot of frozen corn instead. Since the texture of peas and corn is very similar, I just substituted corn for peas. So if you don’t like corn, stick to frozen peas like the original recipe suggests. I do think its useful to know substitutes though, that way you can use what you have at home without running to the market.

Also I still haven’t bought my whole cumin seeds, so have to use the ground cumin-pepper powder that Mom gave me when I went home earlier this year.

I never use a lot of oil/ghee to be honest, but I used a little more than I normally use, just to see the powder actually separate from the oil before adding the vegetables to the gravy.

Also, didn’t have corriander to garnish it at the end, so skipped that. Really nice veggie though, ate it with rice in the night and ate up the vegetable as it is, which I’m not a big fan of … unless I have to🙂

Do make this sometime.

Tomato Kadi

18 May

Ooh this one was nice🙂.. came out really well. Copied from here largely. Some minor changes/mistakes:

I didn’t have any cumin or methi, so had to use ground powder for cumin, and no methi at all. I used a little ginger-garlic paste to grind with the tomato puree. Used jalapenos instead of the Indian chillies.

Also, I ground the besan and removed most of its lumps, but when adding more water.. some of the lumps came back together and formed fat clumps of besan, which I couldn’t crush evenly. So make sure they are all crushed outside, before you add it to the pan on the stove.

Lastly, its a good idea to cover the pan, as tomato puree splutters while boiling. A bit of liquid spluttered and hit me in the eye while cooking. No harm done, just wash your face with cold water immediately🙂. But er… better avoided.

Alu Simla

18 May

Back posting after a loooooongg time and the plan is to start cooking new things again, since I seem to have started to enjoy cooking again these days🙂. Of course, I’ve been cooking all this time I didn’t post – but it was all the old stuff that I already know how to make.

The aim now is to search for things that people have made, that I also like and try and make those. My primary channel for reference is that of a very simple kind-sounding aunty here. Last week, I made Alu – Simla, which turned out quite well. Of course, I tweaked the recipe as usual so I could do things more easily.

Largely I followed this recipe, but here were a few things I changed to save time and er coz I didn’t have some of the ingredients…😉

Frying the potatoes takes way way too long. So I boiled them in hot water instead for a few minutes to soften them, drained the water and then threw them into a frying pan. Of course, I accidentally kept it for a bit too long and the potatoes hence got too soft. So take those out a bit soon, it’ll be tastier.

The chopped tomatoes also stayed a bit too long in the pan, and became a little stringy.. which I don’t like. So the moment you see tomatoes starting to lose their shape, turn the gas off.

Also, since I didn’t have coriander but parsley instead, I used that for garnishing. This was a terrible experiment, since parsley doesn’t necessarily go very well with Indian cooking as it turns out, and the taste is too distinct.. and it gives out a funny smell too. By itself, parsley is great… just not with potatoes and capsicum🙂

So, I mean.. it turned out okay, but not as nice as I’d have hoped. Oh well.


30 Mar

Made some Gulabjamuns the other day, they came out reasonably well. Its an extremely fatty food though, really – so don’t make these too often🙂. I bought the mix from some Indian store – so all I had to do was to mix the dough with a little bit of milk, roll it into balls until all the moisture was absorbed and deep fry the balls. Here’s a pic🙂

A quick tip is that you don’t *need* to immerse the balls into oil completely, but it helps coz then you can actually see the colour change from white, to light brown to dark brown to black.

Also, the sugar syrup – if you don’t eat too much of the sweet syrup and only like the fried balls, adjust the quantity accordingly. The key is that the balls absorb enough of the syrup to be sweet – just as sweet as you want. Too much sugar and too much syrup ..as advertised on the box could be overkill for you – so you might want to look at that while cooking.