I had to Google the health benefits of kale.

I understood it’s a very low calories vegetable and is packed with loads of health benefits.

Well kale does have omega 3 and that’s good for the health.

It’s now a trend to deep fry or air fry the green leafy vegetables and serve it instead of chips or french fries with something well I’ve seen some photos where posh cafes serve the healthy foos. Am not sure how far you can do it crispy on a oven or air fryer but i am very sure if you deep fry it, the kale gets crispy and crunchy.
I know its not very healthybut trust me i wish i had an airfryer to try it but then am not in a mood to invest on it for a weekly frying session. And yes space is a bit of an issue in my kitchen.

Well i tried the kale chips by just washing them and patting them dry.
You need to dry them out thoroughly or else you better not fry them in oil. Everytime i put my kale in the oil there was splatter and splash of hot oil. i had to run and hide myself to prevent any burns.

Yes please be careful before frying leaves always dry it very well.
After frying i seasoned them with salt.

You can store it in a small box in the fridge and use it up on a salad the next day.

kale and Calamari Salad


1 4×4″ calamari cleaned and washed whole piece

5 leaves of kale washed and pat dry

1 small onion finely chopped

Salt and pepper to taste

A drop of lime

1 tsp olive oil


1. Deep fry kale and set aside

2. Season the calamari with some salt and pepper

3. Pan fry the calamari for a minute on each side

4. Mix onion with lime and season with salt and pepper

5. Chop the calamari into tiny strips

6. In a bowl place the kale, top it with calamari strips and sprinkle the onions on top.

I ate it as it is. You can even serve it with a bowl of rice.

Claypot Shawarma

20140822_211751_Richtone(HDR)I have to admit that shawarmas have played a nice role in my life. In sri lanka you get the wraps which are very thicl and the filling is very spicy. My mum loves it and we often had it for dinner. In dubai the shawarmas are very thin with a mild filling that has a very nice texture as you take every bite. I recently read that shawarma is the meat filling and not the wrap. I know its a shame I dint know that before but trust me it takes time to explore the food as the world is too small yet each country has it own way of serving some things that makes the food world too big. It takes a lot of time when you try exploring various cuisines if you really want to know the originality. So it took me time to get married and move to dubai to know whats an original arabic shawarma like and yea even they have some differences yet they are all so delicious that am a shawarma fan.
So when i browsed the shelves at the supermarket And found that maggi has a shawarma mix I just grabbed it thinking and was thinking what to serve it with.
I then decided i will make a claypot shawarma as I love to cook on a clay pot.
It’s actually something like an experiment.

The recipe at the back of the pack called for fresh chopped tomatoes and yogurt which I didn’t have so I decided to substitute tomato paste instead of tomatoes and used the sweet apricot yogurt as I had no plain yogurt.

And yes the recipe ask for baking so i cooked it on the claypot making it a claypot shawarma recipe.
The aroma of tempering onions on the claypot was so nice that I was so excited.

I served this with some chapatti and sprinkled some pomegranates on top of the shawarma curry just to give it an arabian touch.

How I did the shawarma curry in my clay pot –
1. Cleaned, washed and drained boneless chicken beasts.
2. Add the shawarma mix, 100 grams tomato paste, 2 teaspoon apricot yogurt and mix the chicken wwell to coat.
3. Temper half an onion chopped in 3 teaspoon olive oil.
4. Add the chicken with the marination and leave closed for 5 minutes in a low heat.
5. Add 2 cups of water and cook until the chicken is tender.
6. You can choose how much gravy ypu need and turn off heat.
7. Serve hot with chappati.

The flavour was so good and delicious.