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  • Hi.

  • Welcome to show me the car dot com.

  • I'm a new teacher and I'm Hittle.

  • And today we're gonna be making a kale subs.

  • Now Kale is really healthy, and it's really popular right now.

  • And why not?

  • Because look at it, it's It's beautiful.

  • It's a green leafy vegetable with lots of nutrients, lots of vitamins.

  • And, you know, honestly, it's not really used a whole lot and Indian cooking.

  • So, you know, we always again look at it.

  • We passed by a kind of figure I want to do with it.

  • So he has a really good fun way off, you know, putting it in your Indian cooking and your Indian menu.

  • So very simple recipes.

  • Let's get started, right?

  • So we have one bunch of kale.

  • It's about £1 and it's usually packaged like this, where it comes in a bunch.

  • So we've washed it really well.

  • And the thing about Kale and most recipes you find with Kale is nobody ever uses the stems because they're really fibrous and, you know, a little hard thio work with.

  • But we're going to use the whole thing because that also has nutrients, and it's a lot of fiber, and we know fiber is good for us.

  • So what we're gonna do is just gonna trim off the very edge here.

  • And it's like a real thick stock like this so we can get rid of that.

  • And everything inside is pretty much usable.

  • That's all really thin stocks.

  • And then what we're gonna do is take just the stem portion of it and we're gonna keep this separate.

  • We're gonna keep believe separate.

  • We're gonna keep the stem separate and we'll show you in a minute.

  • Why?

  • But this portion just chop it down relatively fine, because again, it is very fibrous and you wanted to cook a little faster.

  • And the other thing it does is that stalks provide a great crunch to the otherwise just a green, leafy vegetable.

  • Exactly.

  • So I was gonna have a great Dexter's, and you can keep chopping all the way till you get to the leafy portion.

  • And once all the thick stocks are chopped up, we can also go ahead and chop the rest remaining of the leaves.

  • And you really just wanna you can choose to keep it big, leafy vegetables, depending on the texture you like where you couldn't like just completely Julianne it almost right.

  • But actually it's a lot.

  • So become introducing in the size on and quantity.

  • So in a ball over here, I'm gonna put tougher cup off faces or chickpea flour into that.

  • I'm gonna add a few spices.

  • This is 1/4 teaspoon off turmeric powder or holy quarter teaspoon off human powder or gina half a teaspoon off, I'm sure Dr Mango powder, half a teaspoon or coriander powder or Dona and I'm gonna put some red chili powder to taste and half a teaspoon off sold on what makes this.

  • You want to make sure there's no lumps in there, so just kind of use your hands because I'm sure tends to lump up and break it down.

  • And then I'm gonna add one tablespoon off oil and mix it in.

  • So we have a skillet here with one tablespoon of oil heating up, and once the oil is hot, we're gonna add half a teaspoon of cumin seats and let them sizzle.

  • 1/8 teaspoon of massive petito king and chopped green chilies to taste about four or five roughly crushed garlic cloves that a mix and let that cook for about 30 seconds before we add stocks from the kale.

  • It's gonna add about 1/4 teaspoon of salt or to taste.

  • And once it's mixed, well, all the oil is coding all the stock.

  • We're gonna cover it and let it cook until the stocks get a little bit tender and every once in a while to keep an eye on it and keeps during it.

  • No, the water that accumulates on the lid, you can afford it back in, right.

  • Our kale stems have been cooking for about 10 minutes, and though they're not cooked all the way through, they still have a little crunch to them, and that's exactly where we want it.

  • We're gonna go ahead and add in the leaves now, like I mentioned earlier, it looks like a whole lot.

  • But it's gonna wield a lot and again about another quarter teaspoon of salt, and we're gonna mix this in, keep mixing on storing, so let Bill the leaves sweat on.

  • So once it's wilted, we're gonna cover it again and just let it sweat a little bit more.

  • For about 34 minutes.

  • It's been about three minutes and you can see that all the water has collected on top of the lid just for that beckoned.

  • Give it one more, mr, and just flatten it out across the whole bottom of the pan.

  • We're also going to reduce the temperature just a little bit and pour our basic mixture over the top evenly and without stirring.

  • We're gonna put the lid back on and let us sit there until all the water collects back on top of the lid.

  • So it's been about 34 minutes, and you can see the steam has formed on the lid.

  • So gonna pick it up and for the liquid back into the pan and mix that visiting now based intends to clump.

  • That's why we kind of poured on top and we don't touch it until it has time to sit covered and cook.

  • We mix it into fast, it'll be very slimy.

  • And now it's gonna form nice little crumbles like this that's gonna add to the texture of the dish, and we're gonna let it cook.

  • Maybe about another minute or two just uncovered, killed subsidies Done.

  • Look at it.

  • It looks beautiful on love.

  • The fact that you can.

  • It's not just, you know, one shade of green.

  • It's got the storks, which are totally different shade.

  • Not only do they provide a different color, they also provide a different texture.

  • And we have not lost them now, which most of the recipes ask for you to toss the stocks.

  • This is great.

  • We save money.

  • I mean, yep, health benefits and save money.

  • Put it on the little specks off basin and the technique flower just explode.

  • Yes, try it.

  • Mmm.

  • It's delicious, huh?

  • Kale has just the right amount of bitterness.

  • Compliment that basin that's fabulous and the crime to the stems.

  • They're cooked, but they're still crunchy.

  • I love that.

  • If you like this video and you like to see more from us, please don't forget to hit the subscribe button because you'll be the 1st 1 to know.

  • Anytime we release a video and they absolutely free.

Hi.

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B1 kale teaspoon leafy gonna add powder mix

Kale Subzi - Indian Vegetarian Recipe | Show Me The Curry

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    林宜悉 posted on 2020/04/15
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