Wednesday, February 19, 2014

Baby Kale Poriyal

When i buy kale greens  mistakenly for arugula to make salad,i didnt know what to do.Then i tried kale chips which turned out to be amazing ,but stil la bag of kale left,so i googled and found kale taste something similar to drumstick Leaves(Murungai ilai) ,so i tried some of my drumstick leaves recipes with kale,Guess what?it come out real good and it taste like drumstick leaves.So here after i am going to buy kale leaves whenever i see in grocery shop as i am a big fan of drumstick leaves and these are the the only peace i get for missing out drumstick leaves in U.S.,One good thing about kale better than drumstick is don't have to sit for a long time to pick and clean leaves.

About Kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
The species Brassica oleracea contains a wide variety of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Pieris rapae is one of the most well known pests of the plant.
Kales can be classified by leaf type:
  • Curly-leaved (Scots Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)
Because kale can grow well into winter, one variety of Rape Kale is called Hungry Gap, named after the period in winter in traditional agriculture when little could be harvested.
An extra tall variety is known as Jersey kale or cow cabbage
Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanutssoy sauce-roasted almonds, red capsicum flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale's flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
In the Netherlands, it is very frequently used in a traditional winter dish called stamppot boerenkool, which is a mix of kale and mashed potatoes, sometimes with fried bits of bacon added to it.
In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.
In Italy, cavolo nero is an ingredient of the Tuscan soup ribollita.
A variety of kale, kai-lan, is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.

Children harvesting red Russian kale (Brassica napus L. subsp. napus var.pabularia (DC.) Alef.) in a family vegetable garden.
A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicysausage. In Brazil, where it was introduced by the Portuguese, it is an indispensable side dish for the national stew feijoada.
In the eastern African Great Lakes region, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal. In Italy, kale (cavolo nero) is part of many dishes, such as "casseula" (pork stew), polenta (corn porridge) with kale, Parmesan cheese and olive oil and "pizzoccheri", buckwheat tagliatelle served with kale, melted fontina cheese and potatoes.[4]
A whole culture around kale has developed in north-western Germany around the towns of BremenOldenburg and Hannover. There, most social clubs of any kind will have a Grünkohlessen or Kohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of kale stew, Pinkel sausage, KasslerMettwurst and Schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen).
Curly kale is used in Denmark and southwestern Sweden (Scania, Halland and Blekinge) to make (grøn-)langkål (Danish) or långkål (Swedish), an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden). The kale is used to make a stew of minced boiled kale, stock, cream, pepper and salt that is simmered together slowly for a few hours. In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be "off one's kail" is to feel too ill to eat. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.
In Montenegro collards, kale, locally known as rashtan, is a favorite vegetable. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes.
In the Southern United States, kale is often served braised, either alone or mixed with other greens, such as collard, mustard, or turnip.
In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Nutritional Values:


Kale is very high in beta carotenevitamin Kvitamin C, and rich in calcium. Kale is a source of two carotenoidslutein andzeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying does not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties


Ingredients:

Kale - 2 cups , Tightly Packed.
Onions - 1/2 cup,finely Diced
Green Chillies -1 ,chopped finely
Oil -1 tsp
Mustard Seeds -1 tsp
Dry Red Chillies -1 broken
Coconut Fresh Grated - 2 tbsp.

Method:

1.Wash and Clean Kale Leaves.
 2.Take a kadai and add oil once its hot,then add mustard seeds and red chillies ,let mustard seeds splutter.
 3.Then add onions and green chillies, immediately add kale leaves  and give it a stir.

 4.Add 1/4 cup water and let the onions and kale gets steamed.Dont need to stir fry onions to get brown color or anything.Add salt like 1/4 tsp,any greens will get saltier with little salt itself so be careful in adding salt.Once all water evaporated stir fry the kale and onions till its dry.
 5.Finally switch off flame and garnish with coconut flakes and give a good mix.Don't cook coconut,it needs to be raw which gives a sweet taste to kale.
 6.Serve it as side dish with hot white rice and any curry.





Baby Kale Kuzhambhu

When i buy kale greens  mistakenly for arugula to make salad,i didnt know what to do.Then i tried kale chips which turned out to be amazing ,but stil la bag of kale left,so i googled and found kale taste something similar to drumstick Leaves(Murungai ilai) ,so i tried some of my drumstick leaves recipes with kale,Guess what?it come out real good and it taste like drumstick leaves.So here after i am going to buy kale leaves whenever i see in grocery shop as i am a big fan of drumstick leaves and these are the the only peace i get for missing out drumstick leaves in U.S.,One good thing about kale better than drumstick is don't have to sit for a long time to pick and clean leaves.

About Kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
The species Brassica oleracea contains a wide variety of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Pieris rapae is one of the most well known pests of the plant.
Kales can be classified by leaf type:
  • Curly-leaved (Scots Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)
Because kale can grow well into winter, one variety of Rape Kale is called Hungry Gap, named after the period in winter in traditional agriculture when little could be harvested.
An extra tall variety is known as Jersey kale or cow cabbage
Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanutssoy sauce-roasted almonds, red capsicum flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale's flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
In the Netherlands, it is very frequently used in a traditional winter dish called stamppot boerenkool, which is a mix of kale and mashed potatoes, sometimes with fried bits of bacon added to it.
In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.
In Italy, cavolo nero is an ingredient of the Tuscan soup ribollita.
A variety of kale, kai-lan, is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.

Children harvesting red Russian kale (Brassica napus L. subsp. napus var.pabularia (DC.) Alef.) in a family vegetable garden.
A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicysausage. In Brazil, where it was introduced by the Portuguese, it is an indispensable side dish for the national stew feijoada.
In the eastern African Great Lakes region, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal. In Italy, kale (cavolo nero) is part of many dishes, such as "casseula" (pork stew), polenta (corn porridge) with kale, Parmesan cheese and olive oil and "pizzoccheri", buckwheat tagliatelle served with kale, melted fontina cheese and potatoes.[4]
A whole culture around kale has developed in north-western Germany around the towns of BremenOldenburg and Hannover. There, most social clubs of any kind will have a Grünkohlessen or Kohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of kale stew, Pinkel sausage, KasslerMettwurst and Schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen).
Curly kale is used in Denmark and southwestern Sweden (Scania, Halland and Blekinge) to make (grøn-)langkål (Danish) or långkål (Swedish), an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden). The kale is used to make a stew of minced boiled kale, stock, cream, pepper and salt that is simmered together slowly for a few hours. In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be "off one's kail" is to feel too ill to eat. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.
In Montenegro collards, kale, locally known as rashtan, is a favorite vegetable. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes.
In the Southern United States, kale is often served braised, either alone or mixed with other greens, such as collard, mustard, or turnip.
In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Nutritional Values:


Kale is very high in beta carotenevitamin Kvitamin C, and rich in calcium. Kale is a source of two carotenoidslutein andzeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying does not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties

Ingredients:

Kale - 2 cups ,tightly Packed
Tomato - 1 medium size
Onion - 1 small size ,very finely chopped
Green chillies - 1 
Turmeric Pd - 1 tsp
Oil -1 tsp
Mustard Seeds - 1 tsp

For Grounding:

Coconut Flakes - 2 tbsp + 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chillies - 2 broken

Method:

1.Wash and clean kale and take it in a pan.


 2.To that add tomatoes,green chillies ,Onions and turmeric Pd.
 3.Bring it to boil,add 1/4 cup of water if needed.
 4.Grind coconut,cumin and red chillies to a fine powder.

5.Now using hand blender ,grind the spinach mixture to a coarse puree.(You can use regular mixer too,try with potato masher if you have it.)
 6.Then add the ground mixture.Add Salt and cover and  bring it to boil
 7.Add a teaspoon of lemon juice at end and give one boil ,then cover and switch off flame.
 8.Make Tadka in separate pan with oil and mustard seeds .This is optional,you can omit this step if you don't want.
 9.Add Take to the spinach mixture and serve hot wit hwhite rice.


Tips:

1.When ever you make this curry make rasam too.Try to have this curry along with rasam blended together in hot white rice and with loads of papdam,you will be amazed by the taste.

2.Have this curry with lots of papadam or appalam.

Baby Kale Baked Chips


About Kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
The species Brassica oleracea contains a wide variety of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Pieris rapae is one of the most well known pests of the plant.
Kales can be classified by leaf type:
  • Curly-leaved (Scots Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)
Because kale can grow well into winter, one variety of Rape Kale is called Hungry Gap, named after the period in winter in traditional agriculture when little could be harvested.
An extra tall variety is known as Jersey kale or cow cabbage
Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanutssoy sauce-roasted almonds, red capsicum flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale's flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
In the Netherlands, it is very frequently used in a traditional winter dish called stamppot boerenkool, which is a mix of kale and mashed potatoes, sometimes with fried bits of bacon added to it.
In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.
In Italy, cavolo nero is an ingredient of the Tuscan soup ribollita.
A variety of kale, kai-lan, is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.
Children harvesting red Russian kale (Brassica napus L. subsp. napus var.pabularia (DC.) Alef.) in a family vegetable garden.
A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicysausage. In Brazil, where it was introduced by the Portuguese, it is an indispensable side dish for the national stew feijoada.
In the eastern African Great Lakes region, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal. In Italy, kale (cavolo nero) is part of many dishes, such as "casseula" (pork stew), polenta (corn porridge) with kale, Parmesan cheese and olive oil and "pizzoccheri", buckwheat tagliatelle served with kale, melted fontina cheese and potatoes.[4]
A whole culture around kale has developed in north-western Germany around the towns of BremenOldenburg and Hannover. There, most social clubs of any kind will have a Grünkohlessen or Kohlfahrt ("kale tour") sometime between October and February, visiting a country inn to consume large quantities of kale stew, Pinkel sausage, KasslerMettwurst and Schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a "kale king" (or queen).
Curly kale is used in Denmark and southwestern Sweden (Scania, Halland and Blekinge) to make (grøn-)langkål (Danish) or långkål (Swedish), an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden). The kale is used to make a stew of minced boiled kale, stock, cream, pepper and salt that is simmered together slowly for a few hours. In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be "off one's kail" is to feel too ill to eat. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.
In Montenegro collards, kale, locally known as rashtan, is a favorite vegetable. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes.
In the Southern United States, kale is often served braised, either alone or mixed with other greens, such as collard, mustard, or turnip.
In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Nutritional Values:

Kale is very high in beta carotenevitamin Kvitamin C, and rich in calcium. Kale is a source of two carotenoidslutein andzeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying does not result in significant loss.Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties


Ingredients:

I tried this recipe with baby kale,But this recipe can also be tried using curly kale leaves,which will come out really good too.In that case sprig out the leaves from stem and break them with hands and use it.

Baby Kale - 2 cups
Salt - less than a pinch
Olive oil -1/4 tsp

Method:

1.Wash and clean Kale leaves.Let it dry completely ,there should be no water,or it will steam instead of baking.So wash it previous day and lie it open in paper towell and gets completely dry.

  2.Preheat oven to 350 degree.Spread the kale in a parchment paper in a baking sheet.Drizzle olive oil on leaves and add very little pinch of salt ,dont add not even 1/4 tsp it will be too much.Be very careful in adding salt and mix the leaves with hand to blend the oil and salt.
3.Bake it in middle rack for 10 min ,rotating the tray in the middle to give uniform cooking.
 4.Mix very gently with a spatula,it will become powdery so handle it gently.
 5.Serve it in a bowl.
 A Healthy Delicious Kale Chips are ready.




Friday, February 14, 2014

Tomato Rice - Variety Rice




About Tomato Rice:

Tomato Rice is made in southern part of india in daily basis,this is also called Thakali (Tomato) Sadham (rice).This is made with white rice ,onions and tomatoes.
Some of versions of this include garam masala ,garlic,ginger and other spices.
Spanish rice is a side dish made from white ricetomatoesgarliconions, and other ingredients.[1] It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.
Spanish rice is a popular dish in the American Southwest, which sometimes refers to the dish as "Mexican rice." However, Spanish rice and Mexican rice are relatively different; whereas Mexican rice sometimes uses cumin, Spanish rice uses saffron instead. The version of the dish cooked throughout Northern Mexico tends to be a more homogeneous character, often with just enough tomato and chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.


Personally i like my tomato rice plain and simple,if you re spice liker then you can add whole garam masala  and ginger garlic paste while sauteeing the onions.

Ingredients:

Oil - 1 tbsp
Onions - 1/2 cup sliced
Tomato Puree - 1 cup (puree of two medium tomatoes)
Green Chilly - 2 slit lengthwise
Turmeric Pd - 1 tsp
Mustard seeds - 1 tsp
Channa Dal - 1/4 tsp(optional)
Curry leaf -  1 sprig
Cooked White rice - 1 cup

Method:

1.Heat a pan and add oil and once its hot add mustard seeds and chana dal and let it temper.
 2.Then add sliced onions , green chillies and turmeric pd and saute well till the onions are translucent.

 3.Then add tomato puree and mix it well,then saute it along with salt till the raw smell of tomatoes are gone and the mixture is thick.

 4.Then add cooked rice and mix very well,there should be no lumps ,press the rice gently(no lumps should be there) with spatula to incorporate with the spice mixture but be careful not to mush up the rice.
 5.Finally the rice should look like this.

Tomato Rice is ready to serve with  Fried papad or Potato Chips.