Tuesday, April 30, 2013

Kale Chips

Source: Mindbodygreen

Let us imagine you are at your local grocery store/ supermarket. You are intrigued by the dark green curly leaves sitting on your grocery store shelf. You are thinking ," Hm.. is it spinach, lettuce?" By this time you walk close to the aisle and read the label " Curly Leaf or Dinosur Kale". You think," oh well, whatever! i don't know how to cook it, never tasted it". I am sure DH or my kids won't eat this any way!You just pick up our good old spinach and move on!

I don't know about you, I surely have done this many times!  kale is on a abrgain now. So I had the courage to pick up a bunch! Your mood is , Heck, it is only $ 1.99 even if I waste it, i want to try it!

BTW kale has a lot of antioxidants, you know the same good stuff seen in Broccoli, sweet potatoes :))

And that is exactly what I did!
Found everyone raving about Kale chips and I had to make it!
So, Here it goes!

Get Ready

  • 1 bunch of Kale
  • 1 tablespoon olive oil
  • 2 tablespoon dosai milagai podi ( can be replaced with chilli powder, chaat masala etc)
  • Kosher salt to taste

  • Pre heat oven to 350 F. Line your cookie sheet with foil. helps with cleaning, trust me!
  • Wash the bunch of kale and  rip the leaves into large bite size pieces. make sure you don't include the thick vein in the middle, as it is hard to chew!
  • In a bowl add the oil and milagai podi.
  • Add the kale leaves and gently toss them all so the oil and spices are well coated on the leaves.
  • Arrange them separately on a baking sheet. Sprinkle some kosher salt on top.

  • Bake for 15 mins or till the leaves are crispy.

Let them cool and store them in an air tight box.

Snack on them as much ( not much with 1 bunch though) you want guilt free!

Friday, April 19, 2013

Paalada Pradhaman

Hope you all are enjoying spring! Not so great for people with allergies huh?

Here is an ultimate payasam/ kheer from Kerala. Palada Pradhaman is made with paal (milk), Ada ( partially cooked rice wafers). Ada pradhaman can be made with jaggery and coconut milk too. But My favorite is the milkier version.
You cook the ada in milk and get it reduced. Palada pradhaman has a milky flavor and takes some time to cook. But, let me tell you it is worth that time!

I had bought a packet of Ada from India which I used. I have not seen them in the grocery stores in USA. We enjoyed this for this Vishu/ Tamil new years's day!

Here is the recipe!

Get ready

  • 5 cups 2% Milk
  • 1 cup water
  • 1/3 cup Ada
  • 1 can Condensed milk
  • Sugar to taste ( i used 4- 5 tsp at the end)

  • Cook the ada as per packet instructions. Boil 2 cups of water. turn the heat off and add the ada. cover and let it stand for 20 -25 mins. drain and set aside.
  • Take a heavy bottomed pan, i used a small pressure cooker without lid.
  • Add the 5 cups of milk, 1 cup of water, drained ada to the pan.
  • keep stirring to avoid burning of milk. It will start to boil over. reduce heat and cook by stirring.
  • milk has to reduce to almost half it's volume. This may take 25 -30 mins.
  • Add the can of condensed milk and stir well.
  • Add sugar as desired for taste.
  • Let it come to a boil and turn the heat off.

Serving suggestions

No need for garnishing with cardamon, cashews etc.
serve warm or cold.