Baked Kale Chips

Baked Kale Chips
Ingredients:

  • 1 large bunch fresh kale, tough stems removed, leaves torn into pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Method:

  • Preheat to 400 °F.
  • Wash kale with cold water, remove tough stems.
  • Pat it dry thoroughly with a clean kitchen towel.
  • Transfer to a large bowl.
  • Drizzle the kale with oil and sprinkle with salt.

  • Using your hands, massage the oil and salt onto the kale leaves to evenly coat.
  • Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap and they are not overcrowded. This will bake kale evenly.

  • Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through.
  • After 7 to 8 minutes start checking if they are done as kale burns very easily and gives bitter flavour.

Kurkuri Bhindi/ Fried okra

Goan Crunchy Bhindi/Okra is a Goan recipe which is easy and quick side dish or can be served as an appetizer.

Ingredients
15 Okra/lady’s finger/bhindi
2 tsp chilly powder
¼ tsp turmeric powder
1 tsp roasted coriander seed powder
1 tsp roasted cumin seed/jeera powder
Few drops of lemon juice
¼ cup coarse rice powder/ Rawa/Semolina/Bread crumbs
salt
Oil for shallow frying

Method:

  1. Wash and clean Okra and make them dry before you cut them to avoid stickiness.
  2. Cut into 3 inch long pieces. Apply salt, coriander seed powder, jeera powder, chilly powder and turmeric powder. Mix well.
  3. Add few drops of lemon juice or tamarind paste 1/4 tsp to avoid stickiness and help marinate spices into okra.
  4. Heat griddle /frying pan and smear with a little oil. Roll okra slice into rice flour or rawa and arrange on griddle.
  5. Add 1 tsp and fry until light brown.

Turn the slices over add little more oil and fry till browned.
You can eat it with rice or as an appetizer with tea.

Banana Flower Wada

Banan flower is healthy and good for lactating mothers, menapausal women. It is lot of nutrients.

Ingredients 
1 cup chopped banana flower 1 कप कटी हुई केले के फूल
1 cup besan gram flour 1 कप बेसन
1 tsp oil 1 चम्मच तेल
1/4 tsp mustard seeds 1/4 चम्मच सरसों के बीज
1/4 tsp cumin seeds 1/4 चम्मच जीरा
pinch of asafoetida चुटकी भर हींग
1/2 tsp roasted cumin seed powder 1/2 चम्मच जीरा पाउडर
1/2 tsp coriander seed powder 1/2 चम्मच धनिया पाउडर
1 tsp red chilli powder 1 चम्मच लाल मिर्च पाउडर
1 tbsp crushed ginger, garlic, green chillies 1 बड़ा चम्मच कुचल अदरक, लहसुन, हरी मिर्च
salt to taste नमक स्वाद अनुसार
1 cup besan gram flour 1 कप बेसन
2 cups water
2 कप पानी
Oil for frying

English

Hindi

Method 
Take a pan; add oil when oil is hot, add mustard seeds.

  • Once mustard seeds start spluttering add cumin seeds, coriander powder, cumin powder, red chilli powder, turmeric, asafoetida, crushed green chillies, garlic and ginger.
  • Drain all the water from banana flower and add it to the pan. Stir fry for 2 minutes.
  • Add besan/chick pea flour
  • Add salt
  • Add water , stir, cover and cook for 5-7 minutes until it is almost like a ough.
  • Take a plate, grease plate with oil.
  • Add this mixture on plate.
  • Pat it and level it.
  • Let it cool down.
  • Cut it to squares using knife dipped in oil.
  • Fry on both side or you can shallow fry

Spinach Pakoras

Ingredients
12-15 Spinach (Palak) leaves, medium sized 12-15 पालक पत्तियां
½ cup Besan (gram flour) आधा कप बेसन
Pinch of asafetida चुटकी भर हींग
¼ teaspoon Ajwain (Carom seeds) ¼ चम्मच अजवाइन
¼ teaspoon Turmeric powder ¼ च म्मच हल्दी पाउडर
½ teaspoon Red chili powder आधा चम्मच लाल मिर्च पाउडर
Salt to taste नमक स्वाद अनुसार
pinch of bakng soda चुटकी भर बेकिंग सोडा
1/3 cup Water or more or less 1/3 कप पानी या अधिक या कम
Oil for deep frying

English

How to make Spinach palak pakoras
Method
• take spinach leaves, remove the hard stalk. If you take baby spinach then you don’t need to remove the stalk.
• Rinse them well carefully. Pat it dry using kitchen towel or paper napkin.
• Keep the cleaned, dry spinach leaves aside.
• To make the batter, take besan, salt, ajwain, baking soda, asafetida, turmeric powder, red chili powder in a bowl. Mix well.
• Now make the batter by adding little water at a time, make sure there are no lumps.
• The consistency should be medium thick. Use water as needed.
• Now heat the oil in a pan for deep frying on medium heat.
• Once it is hot, take one spinach leaf, dip into the batter. It should be coated from all the sides.
• After dipping spinach leaf into batter and coating immediately slide the coated spinach elaf into hot oil.
• Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
• Drain the excess oil and remove them on a paper towel lined plate.
• Serve with tomato sauce or chutney.

Banana Flower cutlets

Ingredients
11/2 cup chopped banana flower (केले के फूल)
1 tbsp crushed ginger, garlic, green chillies (कुचल अदरक,
लहसुन, हरी मिर्च)
Boiled Potatoes (उबले हुए
आलू) ½ cup
salt to taste
नमक स्वाद अनुसार
pinch of Turmeric(हल्दी)
1/2 tsp roasted cumin seed powder ( जीरा पाउडर)
1/2 tsp coriander seed powder (धनिया पाउडर)
1 tsp red chilli powder(लाल मिर्च पाउडर)
½ cup water (पानी)
Lemon Juice (नींबू का रस)1 tbsp
Oil(तेल) for frying

Method
Chop banana flower and soak in water with pinch of turmeric and salt or butter milk for 4-5 hours.
Take a pan, add oil.
Add crushed ginger, garlic, green chillies and stir for 2 minutes.
Squeeze out all water from chopped banana flower.
add to the pan.
Add all the spices cumin seed powder, turmeric, coriander powder, red chilli powder.
Add little bit of water and let it cook for 10-15 minutes.
Make sure all water is evoparated.
Add lemon juice and boiled potato grated.
Mix well.
Roll into cutlets and shallow fry on pan for 5-6 minutes on each side. Serve with chutney or sauce.