Baked Kale Chips

Now that winter has started, I am seeing a lot of kale recipes in the TV cooking shows. I never used it in any of my cooking. Lately I also thinking that I need to use more greens in my diet. Ok, now that I got a chance to use it, I thought let me try something new. So I bought a big bunch of kale from the store....now I removed the whole bunch and was wondering if I need to use the whole bunch for the chips recipe....hmm...probably not. So I choose thick and small leaves, washed it and cut the thick stems and made these chips....they were bit towards the bitter side...but very crispy and can be easily eaten with steamed rice and some curry.

Now let me share some useful and nutritional information about kale.....

Ingredients:

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1 bunch Kale leaves

1 tsp Olive Oil

Salt and Pepper as needed

Method:

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1. Preheat oven 350F.

2. Wash and wipe the leaves with paper towel. Remove the thick stems off the leaves.

3. Arrange the leaves in a baking sheet and drizzle olive oil over the top, and sprinkle salt and pepper.

4. Now mix gently with hand and spread the leaves again, make sure that you don't overcrowd the pan.

5. Now bake these chips for about 15-20 mins or until crispy. sometimes the thicker leaves seems to bit not crispy...but after you remove from oven and cool it, will become crispy.

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CURRY LEAVES RICE

Usually, curry leaves rice is in most places prepared with curry leaves powder, hot ghee, tempering and hot rice. But this recipe is somewhat different. This is prepared with tomatoes and onions also with the usual ingredients like curry leaves and other spices.

கறிவேப்பிலை சாதம்

INGREDIENTS:

Raw rice- 1 cup
Curry leaves- 1 cup
Red chillies-4
Shredded coconut- 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp.
Finely chopped tomato [medium size]-3
onion-1 [finely chopped]
Ghee- 1 tbsp
Oil- 1 tbsp
Salt to taste
Asafoetida powder- half sp
Turmeric powder- half sp

PROCEDURE:

Cook the rice with enough salt.
Grind the curry leaves with the red chillies and the coconut coarsely.
Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter, add the cumin seeds and the asafoetida powder..
Add the onion and fry well.
Then add the tomatoes with the turmeric powder and cook until they are mashed well and the oil floats on top.
Add the ground paste and fry for a few minutes on slow fire.
Mix this masala to the rice with hot ghee.
The delicious curry leaves rice is ready to serve now!

Very Berry Banana Shake

Winter is here and I see berries all over in their most vibrant colors....I get so excited. I got all the berries, strawberry, blueberry, raspberry and blackberry from the store and wanted to try something new. So I thought why not make a very berry morning shake. Berries are packed with antioxidants and all the vitamins, that if you drink a glass of the berry juice or make a shake out of these....you will be all active throughout the day!

Ingredients:

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1/4 cup Blueberries

1/4 cup Blackberries

1/4 cup Raspberries

1/4 cup Strawberries

1 Banana

1 tbsp Honey

Method:

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1. Wash all the berries, strain in, remove the stem from the strawberries.

2. Put all the berries and banana into a blender/mixer and puree it with honey. You can add water or milk to make it thin. I didn't add any water to it.

3. Enjoy this healthy, yummy and colorful morning drink to keep you fresh all throughout the day.

Sending this recipe to Blog Hop Wednesday hosted by Radhika and I am paired with Deepali of "Confusion Cook".

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