Kale Onion Pakoras (gluten-free & vegan)

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I'm not quite sure why one would buy frozen Pakoras when you can easily make them in less than 20 minutes! You heard me right. 20 minutes (or less!).

The ingredients are simple and you may already have them in your pantry. All that's required is a mixing bowl, then add the dry ingredients, kale and onion and a bit of water to create a thick batter, then shallow deep-fry...and voila, you have steamy hot Pakoras ready to be eaten, hot on the spot!

This is the only way to eat them in my opinion. Hot. Fresh. And right out of the fryer!

If you're looking for something to pair with your beer this St. Paddy's Day, this is your shortcut to something mouthwatering, homemade and loaded with flavour. And the bonus is that it's quite beautifully green too!


KALE ONION PAKORAS

Method of Preparation:

1) In a mixing bowl add chick pea flour, ARVINDA'S CURRY MASALA, sea salt, fennel seeds from ARVINDA'S ESSENTIAL WHOLE SPICES KIT and baking soda. Whisk together to get rid of any lumps.

2) Add water to create a smooth batter. Mix in onion, kale and cilantro (optional). 

3) Line a plate with paper towel and set aside. Heat 1 cup of oil for frying in a small wok or deep frying pan on medium-high heat. Fry pakoras a few at a time for a few minutes, turning to cook evenly until golden brown in colour. Drain on paper towel and serve hot.

Yield = 12-14 medium sized pakoras.

Ingredients:
1 CUP chick pea flour, sifted
2 TSP. ARVINDA'S CURRY MASALA
½ TSP. sea salt
¼ TSP. fennel seeds from ARVINDA'S  ESSENTIAL WHOLE SPICES KIT
¼ TSP. baking soda
¼ CUP water, add extra 1 TBSP. if necessary
1 CUP green kale, finely chopped
½ small onion, finely chopped
2 TBSP. cilantro, finely chopped (optional)

 

 

 


These Kale Onion Pakoras also serve well with a cup of Masala Chai. Enjoy and wishing you much luck on this St. Patrick's Day! :)

Kale Broccoli Curried Broth with Paneer

Curry broth soup, you heard me right! Infusing a bit of ARVINDA'S CURRY MASALA into water to make a broth can give it depth and flavour.

To make this soup a complete meal, I added navy beans and paneer (Indian pressed cheese). It was the first time I added paneer in a soup and I was pleasantly surprised! Normally paneer is enrobed in a delicious curry sauce to give its texture a lot of flavour so I doubted its application in a soup. Surprisingly its texture is interesting enough to add some depth to an otherwise light and simple broth.

KALE BROCCOLI CURRIED BROTH with PANEER

Method of Preparation:

1) In a large pot, gently heat oil. Add onion and cook for a couple of minutes. Add ARVINDA'S CURRY MASALA and mix. Add broccoli and kale and cook for another couple of minutes.

2) Add vegetable stock. Simmer for 10 minutes. Add turmeric powder, navy beans, paneer, green onions and coriander. Serves 6-8.

Ingredients:
1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. ARVINDA'S CURRY MASALA
1/4 broccoli, cut into florets
1/2 CUP kale, chopped
10 CUPS vegetable stock
1 CUP navy beans, cooked
1/2 CUP paneer, cubed
1/4 TSP. turmeric powder
4 green onions, chopped
1/2 CUP coriander, chopped

Masala Kale Chips

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I love my kale and if you're looking to increase your daily kale quota...then make kale chips! They're so easy to eat and enjoy, especially spiced up with masala! Yum!


MASALA KALE CHIPS

Method of Preparation: 

1) Preheat oven to 350F. After 10 minutes turn oven off.

2) Finely chop kale. In a large bowl, combine cashews, ARVINDA'S MADRAS MASALA, oil, scallions and garlic. Mix together. Add chopped kale and toss, coating all leaves.

3) Arrange on a baking sheet. Place in warm oven and let sit for 30 minutes to an hour. If they are not crispy put heat up to 200F and bake for 10 minutes.

Ingredients:
1 head kale, washed and trimmed
1/4 CUP cashews, finely ground
2 TBSP. ARVINDA'S MADRAS MASALA
1 – 2 TBSP. oil
1 TBSP. scallions, finely minced
1 clove garlic, finely chopped