Desi Kale Chips
Are you guys ready for a healthy snack with an Indian Twist this Diwali?
Try this recipe with my desi seasoning for that Cholafali taste without the frying business ;). Not that I am against the fried goodness of some AMAZING Diwali snacks but with all of the holidays being combined into one lump sum, it’s nice to enjoy something festive and healthy (WIN WIN). Which is why you should try this healthy fusion snack and convert those around you.
I mean, it is the decade of KALE if you ask me… I never got into it (truthfully), but then a trip to Portland, Oregon and a stay at the AC Hotel changed my world! You guys these are fail proof if you take the right steps in making them. We love them so much as a family, it has replaced our movie night popcorn (kids chips are topped with parmesan cheese)! Give it a try for a healthier change :).
- I prefer curly leaf kale (green works best but red is okay too for an additional beta-carotene). Overall Curly Leaf Kale seems to work best for a crisp taste
- Take the curly leaves off of the stem
- Wash and DRY THOROUGHLY (key step)
- If the kale is not completely dry the chips will not cook well
- Massage some oil into the kale. I’m talking deep down massage like you’re kneading some dough
- Lay the kale on an oven safe pan.
- Assure the kale is not overlapping or too congested on the pan (will prevent crisping)
- Bake at 400 degrees for about 8-10 minutes, tossing half way through
- Sprinkle with my Desi Kale Chip Seasoning (recipe below).
- I have had no luck storing these so I recommend eating them right away 🙂
📖 Recipe
Desi Kale Chips
Ingredients1x2x3x
KALE CHIPS
- ▢ 1 bunch curly leaf kale
- ▢ oil
SEASONING
- ▢ ½ teaspoon jaljeera
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon garlic salt
- ▢ ½ teaspoon black pepper
- ▢ ¼ teaspoon jeera powder (optional)
Instructions
KALE CHIPS
- Heat oven to 400 degrees.
- Take the curly leaves off of the kale stem and wash with cold water.
- Dry the kale leaves thoroughly. This is a key step. Want to speed this step up? Consider a prepackaged bag of kale and lay it out for about 10 minutes to get rid of additional moisture. Again, assuring the leaves are thoroughly dry.
- Lay the leaves on an oven safe pan making sure the kale is not overlapping or too congested. This will prevent crisping.
- Cook for about 4 minutes and give a quick toss.
- Bake again for about 4 minutes.
- Top with Desi Kale Seasoning (recipe below)
SEASONING
- Mix the ingredients together. This a great mixture to keep on hand for roasted potatoes, papad topping, etc.
- Happy Eating, Folks! <3
Desi Kale Chips
Ingredients
KALE CHIPS
- 1 bunch curly leaf kale
- oil
SEASONING
- ½ teaspoon jaljeera
- 1 teaspoon red chili powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ teaspoon jeera powder (optional)
Instructions
KALE CHIPS
- Heat oven to 400 degrees.
- Take the curly leaves off of the kale stem and wash with cold water.
- Dry the kale leaves thoroughly. This is a key step. Want to speed this step up? Consider a prepackaged bag of kale and lay it out for about 10 minutes to get rid of additional moisture. Again, assuring the leaves are thoroughly dry.
- Lay the leaves on an oven safe pan making sure the kale is not overlapping or too congested. This will prevent crisping.
- Cook for about 4 minutes and give a quick toss.
- Bake again for about 4 minutes.
- Top with Desi Kale Seasoning (recipe below)
SEASONING
- Mix the ingredients together. This a great mixture to keep on hand for roasted potatoes, papad topping, etc.
- Happy Eating, Folks! <3
Recipe Courtesy of The Curry Mommy
Creamy Turkey Kheema Recipe
This delicious kheema curry is made with ground meat, condensed soup, and spices. A recipe that is delicious enough to eat on its own or pair with flour tortillas. A healthy and spicy Indian recipe that is quite addicting.
Creamy Turkey/Beef Kheema
Kheema Curry Lover
My husband and I love kheema and are always on a venture to find different variations. This is an old recipe that I made for my husband way before we were even married. He loved it so much, it became a go-to for us! It’s easy to make and delicious with flour tortillas or thin and soft naan bread.
Photography
Look here folks, I can’t make this stuff look as good as it tastes. But I assure you, its delicious! Take my word for it.
Turkey vs Beef Kheema
For this recipe I really like using beef but I know many of my followers do not eat it. For that reason, I substituted turkey in this recipe and it tastes great with way less fat content. But, if you wish to use beef, then I definitely say “give it a go”. You won’t be disappointed.
Grass Fed Beef
Although I love living a healthy lifestyle and feeding my family organic foods, we have learned that the flavor of grass fed meats is not something we appreciate. For this reason, I try to to avoid them. It has a distinct flavor to say the least.
Ingredients
- Ground Turkey or Ground Beef (avoid grass fed)
- Black Peppercorns
- Shan Kheema Masala
- Cream of Mushroom Soup
- Ginger
- Garlic
- Onion
- Tomatoes
- Oil
- Water (optional)
- Cilantro
- Red Chili Powder
- Turmeric Powder
Cooking Method
- Prep- Combine the ground turkey and the spices together and set it aside. Chop the tomatoes (if using) and onions.
- Tempered Oil- Add a generous amount of oil to a hot pan and then the peppercorns.
- Saute- Cook the onions until translucent and then add the tomatoes.
- Mix- Add the meat and cook. Drain any excess liquid that forms during the process. Mix in the soup.
- Simmer- Cook until heated through, add water if necessary, and serve hot with cilantro garnishment.
Cooking Process
Saute
Pair it with
This recipe pairs well with flour tortillas and even better if you roast them with some butter in a pan! Add a side onion salad and call it a complete meal.
Recipe
📖 Recipe
Turkey Kheema
Ingredients1x2x3x
- ▢ 1 lb ground turkey or beef
- ▢ 10 oz cream of mushroom condensed soup
- ▢ 2 tablespoon Shan Kheema Spice Mix (more or less)
- ▢ 1 teaspoon ginger, fresh and grated
- ▢ 1 teaspoon garlic, fresh and grated
- ▢ ½ teaspoon turmeric powder
- ▢ ½ cup onion, chopped small (food processed or grated)
- ▢ ½ cup tomato, finely diced (optional)
- ▢ 10 peppercorns, whole (optional)
- ▢ oil
- ▢ salt
- ▢ fresh chopped cilantro
- ▢ red chili powder
- ▢ water
Instructions
- Mix the turkey, kheema seasoning, turmeric, ginger, red chili powder, and garlic together, Set it aside while prepping the other ingredients such as cutting the onion and tomato.
- Heat a pot with generous amount of oil and add the peppercorns. Allow them to sizzle and cook a little.
- Immediately add onions and cook until translucent.
- Once the onions cook, add the tomatoes (if using) and cook until they become soft.
- Add the turkey mixture to the pot and begin to break apart the meat.
- Once the minced meat is cooked I remove some of the liquid (if there is any).
- Then add the cream of mushroom.
- Mix, cover with a lid, and cook on medium/low for an additional 5-7 minutes. You will see the color of the kheema curry change to a deep yellow. At this point add some water if you want to change the consistency.
- At this point, I recommend doing a taste-test and adding salt and other spices accordingly.
- Garnish with heavy cilantro and serve with warm tortillas and an onion salad.
- Enjoy <3
Chicken Kheema
If you are looking for a more traditional kheema recipe, then be sure to check out another one of my favorites… Chicken Kheema! It is a versatile meal that is great for meal-prepping.
