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Stir Fried Kale !!Healthy Meal!!!

         Kale is one of the healthiest vegetables and it can be prepared in many ways.Since it has wonderful health benefits make sure to include them in your diet in healthier way like steaming the kale,adding them to soup, salad etc. There are several varieties of kale,these include curly kale,ornamental kale and dinosaur kale (Tuscan Kale) which differ in taste,texture and appearance.This recipe which i am posting today is stir fried kale in which i have used curly kale.




Kale 1 big bunch
Onion-1 nos (medium) (chopped)
Garlic-7 nos ( sliced or chopped)
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Red Chillies-3 nos
Grated Coconut-2 tbsp (optional)
Salt to taste
Oil-2  tsp
Water- 1 cup (you need 1 cup of water if the leaf is thick,if you choose tender variety of kale you need not use this much water)


Before you proceed with the process make sure you clean it sufficiently as the curly corners can trap dirt and you will end up with bad experiences.First strip the leaves from the tough stem.Fill water in a big bowl and plunge the whole pile of kale into it,shale the leaves vigorously and let them sit for five minutes.Remove the leaves from the water.Change the water and do the same couple of times and drain them in the colander.Now chop the kale 1/4 inch using knife ,keep it aside.

kale stir fry

Heat oil in a pan,add cumin seeds,mustard seeds when pops up,add red chillies fry for a mintue.Then add garlic pieces fry for 2 minutes.
kale stir fry1
Then add onions saute until the onions are cooked.
kale stir fry2
Add the chopped kale and salt mix well,fry for 5 minutes.Then add water and close it 3/4 th with a lid.(Do not close fully).
kale stir fry3
Once all the moisture is absorbed add grated coconut (i don't have coconut ,i didn't added) .saute them until everything is mixed well and no moisture is left and turn off the stove after a couple of minutes.
kale stir fry4
healthy stir fry ready.
Enjoy Sambar or Dhal, Steamed rice with stir fried kale along with little ghee.



Ribbon Murukku / Ribbon Pakoda (Ola / Oatu Pakoda)




Rice Flour-1 cup
Besan Flour -1/2 cup
Split Gram Dal / Roasted Channa Dal (Pottukadalai)-3 tbsp
Butter-1.5 tbsp
Chilli Powder-2 tsp
Garlic Paste-1 tsp (optional)
Sesame Seeds-3/4 tbsp
Salt to taste
Oil-For deep frying


Grind roasted channa dal in a fine powder,sieve it once.

In a mixing bowl,add rice flour,besan flour,roasted channa dal powder,sesame seeds,butter,red chilli powder, garlic paste (i didn't add if u want u can add now) and required salt.
Add water little by little to form a soft stiff dough.Grease the press with oil then fill it up with batter and keep it ready.

Meanwhile heat oil.

Press the dough starting from the edge to the center in a circular motion in the preheated.Do not add more layers to ensure even cooking.Turn over to other side when the bubbles ceases and cook again till bubbles ceases.Drain it tissue paper, cool down completely and then store  it in an airtight container.Repeat the same for the prepared remaining dough too.

You can keep this for a week and enjoy this as a tea time snack.



1.  If you like pepper you can add 1/4 tsp freshly ground but make sure its fine engouh to get through the press.

2. Also grind garlic to a very fine paste.You even grind red chllies with garlic and skip red chillies powder.


Bhindi Masala / Okra Masala




Okra / Bhindi / Lady Finger -350 grams
Ginger-1 long strips (thinly sliced)
Green Chillies-2 nos (chopped)
Onion-1 medium size (chopped)
Tomatoes-1 medium size (chopped)
Coriander Powder-1 tsp
Red chilli powder-1/2 tsp
Garam Masala powder-1/4 tsp
Amchur powder / Dry Mango powder-1/4 tsp
Salt to taste
Oil- 3 tbsp for frying the bhindi
Oil-2 tbsp for frying the onion-tomato masala


Rinse the bhindi well in water.Dry them on a large plate on their own or wipe a kitchen towel.
Remove the base and stalk while chopping the bhindi.Chop into 1 or 2 inch pieces.
okra masala
Heat 2 tbsp oil in a kadai /wok or pan.
Add the okra and saute till they are completely cooked with 1 tsp salt.You will have to keep an eye on them and stir in between many times.Taste the okra and if the crunchiness has gone and the okra have become soft,it means they are cooked.Then transfer to plate ,keep it aside.
okra masala1

Now add oil to the same pan,add chopped onions and fry till they become translucent .Add the  green chillies and ginger , saute for 1/2 a minutes or till the aroma of the ginger disappears.
okra masala2
Add the chopped tomatoes and saute till the tomatoes are soft and mushy.If the tomato mixture becomes too dry and about 1/4 cup and continue to cook.
okra masala3
All the above cooking is done in a open pan and you don't need to cover the pan with the lid.

Now add coriander powder,red chilli powder,garam masala powder and dry mango powder stir well and saute for a minute.Add the saute okras cook for 2-3 minutes stir in between.
okra masala4
okra masala5
Serve the okra masala hot and garnished with some ginger strips and accompanied with chapatis,rotis or rice.



Chicken Bezule - Mangalorean Street Food Recipe





Boneless or bone-in Chicken -1/2 kg cut into bite sized pieces 
Kashmiri Chilli Powder- 2 tsp
Garam Masala Powder-1/2 tsp
Cumin Powder-1/4 tsp
Red food color-1 pinch (optional)
Lemon Juice- 1tbsp
Yoghurt - 1. tbsp
All Purpose Flour / Maida - 1 tbsp
Rice Flour-1.5 tbsp
Salt to taste
Oil - to deep fry

For make Coarse Paste:-

Coriander leaves- 3 tbsp
Curry leaves-2 sprigs
 Green Chillies-3
Ginger-1" inch,
Garlic-4 flakes


Grind coriander leaves,curry leaves,ginger,garlic and green chillies to a coarse paste.
chicken pakoda
Add the ground paste in the bowl then add chilli powder,garam masala powder,cumin powder,lemon juice,yogurt,food color,and salt mix well.
 chicken pakoda1
Then add chicken pieces and mix well. Keep in the refrigerator for at least 4 to better overnight..Take it out 1/2 hr before frying.Before frying add rice flour and all purpose flour mix well.
chicken pakoda2
chicken pakoda3

Heat oil in a deep pan.
Fry the chicken pieces until done and brown on both sides,about 3-4 minutes at medium heat.
chicken pakoda4

Garnish with fried curry leaves and green chillies.
Serve this super delicious fried chicken bezule with sliced onions and lime wedges.

1:-If the batter is too dry,the marinade will come off the chicken when frying.So if you get a dry batter,add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
2:-Do not add many pieces of chicken at a time while frying.That is,do not overcrowd the pan.
3:-Do not over fry the chicken .Fry to perfection to get nice tender pieces.
4:-Do not skip the marinating part.


Bobbarlu ( Alasanda)Vadalu / Black Eyed Peas (Lobia) Fritters





Black Eyed Peas-2 cups
Onion-1 cup (finely chopped)
Green Chillies-4 -5
 Saunf seeds -t tsp
Ginger-2" (peeled and chopped)
Salt to taste
Coriander Leaves-few
Curry leaves-few(chopped)
Oil for deep frying


Wash and soak the lobia in lot of water overnight or 5 to 6 hours.In the morning,drain the water and put in colander or take a cloth and rub the lobia till it become dry..Keep it aside.
black eyed peas vada
 Grind  the drained black eyed peas,green chillies,saunf seeds and ginger into a coarse paste.
black eyed peas vada1
black eyed peas vada2
Add chopped onion,salt,chopped curry leaves and coriander leaves to the ground mixture and mix well.
black eyed peas vada3

Divide the dough onto small lemon sized balls and Flatten it on your palm to make a patti shape or make a hole in the center of the vada so that it cooks evenly all over..Prepare patties with the rest of the mixture.

Heat oil for deep frying.Once its piping hot,reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
black eyed peas vada4

Serve hot with tomato sauce or any chutney of your choice.



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